Tomato-Basil Parmesan Soup

This recipe (found in the current issue of BYU Magazine) sounds so delicious. The only problem I can see with it is the 1/2 cup of butter used for the thickening roux. I may have to play around with this to see if I can reduce the amount of butter and make it healthier. If I can find a spare minute...

2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onion
1/2 bay leaf
1 tsp. dried oregano
1 Tbsp dried basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker, combine the first 8 ingredients listed above. Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup of hot soup from the slow cooker. Add another 3 cups and stir until smooth. Pour all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, and salt and pepper. Cover and cook for another hour until ready to serve.

Scripture of the Day: Helaman 12:1

Hoppin' John

I tried a new recipe over the weekend. I had never heard of Hoppin' John before; apparently it is a traditional New Year's Eve dish from the South. If you eat it on New Year's you are supposed to have luck all year. I'm only six months early (or late, whichever you prefer)--but I could use a little luck around here. I found the recipe in a Cook's Country magazine, but healthied (I guess that is not a real word) it up some.

Ingredients:

Turkey Bacon, 3 pre-cooked slices, crumbled

Ham steak, extra lean, about three slices (enough to equal 1 C. chopped later in the recipe)

Onion, 1 medium, chopped

Celery, 1 cup diced

Garlic, 3 cloves

Green Peppers (bell peppers), 1 cup, chopped

Zucchini, 1 cup, diced

Thyme, ground, .5 tsp

Chicken broth, 2 cups

Black-eyed peas, 12 oz. bag of frozen

Bay leaf, 2 large or 1 T. crumbled

Brown rice, 1 cup

Scallions, .5 cup chopped

Directions:

Brown the ham steak for about 3 minutes and then remove from the pan. Set aside.

Add onion, zucchini, green pepper, and celery to the pan and cook for about 5 minutes. Stir in garlic and thyme and cook for half a minute before adding the broth, peas, bay leaves, and ham. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Remove ham and set aside again.

While vegetables are simmering precook the rice in its own pan for about 20 minutes with a few cups of water. Drain rice well and then add to the simmering vegetable mixture. Simmer for an additional 20 minutes or until the rice is done. Remove from heat and let stand for 10 minutes. Fluff rice with fork. Stir in chopped scallions, ham, and bacon. Serve.

Serves 6 (1 cup serving each) at 3.5 WW points each.

Scripture of the Day: Psalms 89:29, 36

Ranch Style Chicken Chili

Rachel Ray's beautifully plated version.

My version in Gladware before being frozen.

Yesterday I watched Rachel Ray make Ranch Style Chicken Chili. It sounded yummy, but not quite as healthy as I would like. So after looking up her recipe here, I adjusted it to have less meat, added some beans and a lot more veggies.

Ingredients

2 cans 98% fat free cooked chicken breast (including broth)
1 14.5 oz. Can Great Northern beans, rinsed and drained
1 C. Each chopped red and green bell pepper
1 C. Chopped onion
1 C. Chopped tomatillos
1 C. Chopped zucchini or summer squash
1 C. Chopped celery
1/4 C. diced green chilies
4 Cloves of garlic, chopped
2 T. Cumin
1/4 C. each chopped fresh dill, parsley, and chives
1/2 C. Water
1 Cube of bullion
1 C. Sour cream

Cook the chopped vegetables in a few tablespoons of olive oil and the garlic until tender. Add the chicken (with broth), beans, bullion, herbs and water. Simmer for 20 minutes until bullion is dissolved and the chicken is heated though. Turn off the heat and add the sour cream. Stir to combine. Rachel ray served hers over tortilla chips, which looks and sounds yummy. As shown above, I divided mine up into lunch size portions to freeze and take to work over the next month as needed.

Makes about 10 one-cup servings. If you use fat free sour cream each one cup serving has 3 WW points (155 calories, 4 grams of fat and 4 grams of fiber).

Scripture of the Day: Romans 15:4

Sweet and Sour Sauce

Last week I made some sweet and sour pork. I used left over pork loin from Sunday's dinner, steamed up some veggies and rice, and then poured this yummy sauce over it. I also added pineapple to mine and the kids' plates, but not to Steve's as he is allergic. It got rave reviews from the kids, so it looks like this will be a keeper recipe. I hope your family likes it too.

Sweet and Sour Sauce

1 1/4 C. Water
3/4 C. Sugar (I used 1/2 C. Splenda and 1/4 C. Sugar to save calories)
1 Chicken bullion cube
1/2 C. Ketchup
1 T. Soy sauce

Add all ingredients in a sauce pan and bring to a boil. If you prefer it thicker, add a little cornstarch. Serve over your rice, meat, and veggies as desired.

Scripture of the Day: 3 Nephi 14:13-14 (in Henry B. Eyring's talk 'Help Them on Their Way Home')

Favorite Lunch Recipe

Lately I have been making this recipe a lot and freezing it into individual portions to take to work. I love that it has a good amount of veggies in it and very little meat. Sorry I don't have a photo of it to share.


Red Beans, Ham & Rice

1 medium onion, diced
1 cup diced bell pepper
1 T. minced garlic
1 C. diced tomatillo
1 15 oz can diced tomatoes
1/2 cup grated zucchini
1 15 oz. can red kidney beans, drained and rinsed
1/2 cup diced lean ham
2 cups cooked brown rice

In a teaspoon or two of oil, cook the onions, garlic, and bell pepper until the veggies are softened. Add the tomatillo and cook for a few minutes more. Add the tomatoes and cook for two more minutes. Add the zucchini, beans, and ham and cook for a few minutes (until bubbly). Add the rice and stir until the entire mixture is combined. Cook until the rice is heated through. Makes 6 generous 1 cup servings (at 4 WW points per serving).

Scripture of the Day: Genesis 30:13

Cowboy Caviar

Tonight I am headed to a baby shower for a good friend and am taking this yummy dish: cowboy caviar. I love munching on this stuff; other than the tortilla chips you eat it with, it is really tasty. You can find numerous recipes for this online, but this is how I make it:

Ingredients

1 15 oz can of pinto beans, rinsed
1 15 oz can of black beans, rinsed
1 15 oz. can diced tomatoes
1.5 C. frozen corn
1 C. finely diced bell pepper
1/2 C. diced green or red onion
1 stalk of celery, finely diced
1 ripe avacado, diced
Cilantro to taste
juice of 1 lime
Italian dressing to taste (about 1 cup)

Other optional ingredients other recipes use: black-eyed peas, northern beans, olives, jalepenos.

All you do is mix everything together and let it sit in the fridge for an hour or two to let the flavors marry. Serve with tortilla chips or as part of a salad on a bed of lettuce. I am so looking forward to this baby shower!!

Scripture of the Day: Ephesians 5:25

French Puffs

these are my kids' favorite muffins. The recipe is from the Better Homes and Gardens cookbook; i stumbled on it about 10 years ago and gave it a try. They are definitely yummy!

Ingredients:

1 1/2 C. flour
1/2 C. sugar
1 1/2 t. baking powder
1/4 t. nutmeg
1/8 t. salt
1 egg, beaten
1/3 C. melted butter
1/2 C. milk

Mix together dry ingredients in a bowl. Combine wet ingredients with a whisk, then add to the dry ingredients and stir until just combined. Fill 12 muffin cups 2/3 full and then bake at 350 degrees for 20 to 25 minutes. Sprinkle the tops of the baked muffins with a mixture of cinnamon and sugar immediately after removing from the oven (the cookbook also says to brush with melted butter, but I don't). Best served warm.

Scripture of the Day: D&C 82:10

Butternut Bean Casserole

This recipe is sure to make your house smell yummy while it is baking. And the end result is delicious! The recipe is an adaptation of one I saw in Cooking Light magazine last weekend while shopping. I have beefed up the veggies and downplayed the beans. Also, the original recipe called for a bread crumb-Parmesan topping, but I was a little lazy and just put the cheese on top (as you can tell from the picture, which is the original recipe version).

Butternut Bean Casserole

Ingredients:

Garlic, 3 tsp minced

Chopped Bacon or ham (precooked), about 1/4 cup

Onions, raw, 2 cup, chopped

Olive Oil, 1 tbsp

Butternut Squash, 4 cup, cubes

Chicken Broth, 1/2 cup

Carrots, raw, 1 cup, chopped

Green Peppers (bell peppers), 3/4 cup, chopped

Celery, raw, 1 cup, diced

Zucchini, 1/2 med. grated

Cider Vinegar, 1 tbsp

Thyme, ground, 1 tsp

Beans, great northern, 3 cans (about 15 oz. size each)

Bay Leaf

Parmesan Cheese, grated, 2 tbsp

Cook all the bacon, garlic, and diced veggies in the oil until wilted. Add vinegar, broth, beans, and seasonings. Pour into a baking dish. Sprinkle top with cheese and bake covered at 375 degrees for 50 minutes. Remove cover and bake an additional 15 minutes. Makes 8 servings (a generous 1.25 cups each) at 4 WW points per serving.

Scripture of the Day: Mormon 9:31

Banana Oat Bars

Recently my cousin posted a link to a promising recipe on facebook. I read the recipe and a number of the comments on it, then tried it for myself. Here it is, along with a few personal adjustments I made as a result of reading the comments.





Ingredients:
1 1/3 C. quick cooking oats
1/4 C. brown sugar
1/4 C. whole wheat pastry flour
1/4 C. maple syrup (I used sugar free)
2 t. baking powder
1 t. cinnamon
dash of nutmeg
1/2 t. baking soda
1/2 c. dried cranberries (I chopped mine up a bit)
1/2 C. unsweetened shredded coconut
1 1/2 C. mashed banana
1/4 C. non-fat yogurt
2 egg whites
1 t. vanilla extract

Mix all dry ingredients together in one bowl, and all wet ingredients together in a separate bowl. Gradually add the dry ingredients to the wet, mixing thoroughly. Pour batter into a non-stick sprayed 9 x 13 inch pan. Bake for 35 minutes at 350 degrees. Let cool. Cut into bars.

Makes 18 bars (1 WW point each)

Scripture of the Day: Luke 10:21

Something New to Try

Have you tried the Pillsbury seamless croissant dough yet? I picked up a can to experiment with and used it tonight. I browned some chicken breast, added some veggies and a can of cream of potato soup. Once this was bubbly I laid the dough on top and put the lid on the frying pan for 10 minutes. Then (just because I wanted to get the top browned) I put it under the broiler for a few minutes. My kids loved it and I liked making it because it was easy.

(Image credit)

Scripture of the Day: 3 Nephi 11:29

Definitely Yum-O

This evening I made Barley-Kielbasa Pilaf, a recipe I found in the October issue of Rachel Ray magazine. It caught my eye because the picture showed a lot of veggies and barley (which means fiber); I figured it would be pretty low in WW points. Actually, the recipe as written in the magazine had a lot of oil, but with the oil reduced and a few other changes implemented, this recipe rocked!

Note: This recipe is kind of chopping intensive, and it takes a good 45+ minutes to make. But even my husband liked this one, so I think it will be a keeper!

Ingredients

3 T. olive oil (real recipe called for 1/4 c. + 2 T.)
1 1/4 C. pearl barley
2 cloves garlic, chopped
1 large stalk celery, chopped (not in original recipe)
1/2 C. onion, chopped (not in original recipe)
1/2 t. salt

Spray a saucepan liberally with Pam and then add 1 T. of the oil. Cook the onion, celery, and garlic in the oil for about 3 minutes. Add the pearl barley and toast it in the pan for an additional 3 minutes. Add the salt and 2 1/2 cups of water. Bring to a boil, then cover and reduce heat to a simmer. Cook for 35 to 40 minutes.

3 C. diced butternut squash (about 1.5 lbs.)
3/4 lb. kielbasa, chopped (I used 95% fat free turkey kielbasa)
4 C. cauliflower florets
2 T. dried parsley (original recipe uses 1/2 C. fresh)

Spray a large frying pan liberally with Pam and then add 1 T. of the oil. Add the butternut squash and cook for 5 minutes over medium high heat until browned. Add kielbasa and cook for an additional 5 to 6 minutes (until squash is tender). Empty squash and meat into a separate bowl, then add the last tablespoon of oil to the frying pan. Add the cauliflower and a few tablespoons of water seasoned with salt and pepper. Cover and cook for about 5 minutes or until tender.

By this time the barley mixture should be done. Add the squash mixture, parsley, and barley to the cauliflower. Stir to combine. Serve warm with breadcrumbs sprinkled over the top (I did not do this--it tasted great without it).

The recipe in the magazine says this serves four, but there was so much I stretched it to serving 6 (serving size was still about 2 cups). My changes/calculations with 6 servings put it at 7 WW points per serving.

PS, still no Police Beat posted--hopefully next week.

Scripture of the Day: 2 Nephi 32:8-9

Italian Turkey Meatballs

A friend at WW mentioned making turkey meatballs and then eating them on a low-point bun with marinara or BBQ sauce as a sandwich. This sounded good to me so I decided to make some meatballs up to store in the freezer. Then I could use them for a sandwich or with pasta or even in a Stroganoff. My recipe is based loosely on this recipe--just adjusted to make it more Italian tasting.

1 lb. lean ground turkey
1 small onion
1 med size carrot
1 stalk celery
1/4 chunk of med size zucchini
1/2 bell pepper
1 tsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. dried thyme
1/2 c. quick cooking oats
1/4 c. egg substitute (or 2 egg whites)

Place all the veggies in a food processor and chop them finely. In a bowl combine the turkey with the veggie mixture and all the remaining ingredients. Use your hands to mix thoroughly. Form turkey mixture into 2" diameter meatballs; it makes about 21 total. Bake on a cookie sheet (sprayed with non-stick spray) for 30 minutes (or until browned) at 350 degrees. Serve on a one point hot dog bun.

Each meatball is 1 WW point.

(Photo credit)

Scripture of the Day: John 14:15

Mexican Pork Chops and Rice

I am a native born Texan. And although I have not lived in Texas for more than a few months of my life I seem to have an affinity for Texan/Mexican food. This is a good no-fail recipe for Mexican rice and pork chops. Sometimes I even put it in the crock pot and let it cook during church.

Ingredients:

Onions, raw, 1/3 cup, chopped
Green Peppers (bell peppers), 1/3 cup, diced
Zucchini, 1 cup, grated and squeezed of excess water
Canned Tomatoes, 1 can
Beans, Kidney beans dark red, 1 can
White Rice, medium grain, 1/2 cup
6 Boneless sirloin pork chops

Brown pork chops briefly in a frying pan. Combine all ingredients except pork chops in a sauce pan and bring to a boil. Pour rice/bean mixture into a 9" x 13" baking dish (or crock pot). Place pork chops on top of rice/bean mixture. Cover and bake at 350 degrees for 45 to 50 minutes (in crock pot on medium for four hours).

Makes 6 servings of beans/rice (at 1 WW point per serving); count one point per ounce of pork.

Scripture of the Day: Genesis 1:26-27

Terrific Tuna Melts

Believe it or not I have never, ever had a tuna melt. I have heard of them before, but it has never been something I tried. Not sure why. But this summer I am training the kids to eat tuna. Every Tuesday I am feeding them Tuna sandwiches for lunch (despite their whining). A week or so ago when I saw this recipe (on this fun blog) I thought I would give it a try for myself. I have tweaked it a bit to fit my needs, though. Feel free to experiment with me.


1 T. Olive oil
2 carrots finely diced
1 rib of celery finely diced
1 clove of garlic, minced
1/2 t. salt
1/2 t. Herbs de Provence
1/4 t. pepper
1 T. flour
1/3 c. nonfat milk
2 T. light mayo
2 cans tuna, drained
1 c. diced green onions
6 slices of light 100% whole wheat bread, toasted
1 1/2 c. 1% shredded sharp cheddar cheese

Saute carrots and celery in oil for about 5 minutes. Add garlic seasonings and flour, combining thoroughly. Cook for 2 minutes, stirring. Slowly add the milk while continuing to stir. After it has thickened add the mayo, tuna, and onions. Pile the mixture onto the toasted bread that has been laid out on a cookie sheet. Top with cheese and then broil until melted and bubbly.

For those of you counting this is about 5 WW points (237 cal; 4 fiber; 7 g. fat).

Scripture of the Day: D&C 75:28

How to Seed a Watermelon

Happy Memorial Day! I meant to post this much earlier in the day... but life kinda happened. Hopefully you will be able to use this as the summer grows on us.

Step 1: Cut both ends of the watermelon off and stand the watermelon up on end as shown here. Using the seeds as a visual guide, cut vertically down the watermelon wherever there is a seed cluster. You will do this about eight times all around the watermelon.



Step 2: After slicing vertically down the watermelon, wiggle a piece out. It should break off easily where the seeds surround the heart of the watermelon (as seen in this picture). The first piece will be the hardest to get off.


Step 3: Use a spoon to scrape the seeds off of the watermelon into your sink or garbage can.


This is what it will look like after the seeds are scraped off. Sometimes the ridges are along the sides instead of on the top as seen here. Just follow the line of seeds with your spoon as you see it patterned on the melon.


Step 4: After each side piece has had the seeds scraped off of it, slice it into pieces for your bowl. Repeat steps 2 through 4 for each of the side pieces of the watermelon.


Step 5: After you have removed and scraped the seeds off of the side pieces, all you will have left is the heart of the watermelon--looking something like this.


Use the spoon to scrape off the seeds, just like you did with the side pieces. (Sorry about the glare on this picture.)


This is what the heart will look like after the seeds have been scraped off of it.


Step 6: Finally, chop up the heart and add to your bowl of watermelon. (Or save it for a treat for yourself later!)

Three of My Kids' Favorite Meals

A friend recently asked me what my kids like to eat because she was tired of being stuck in a rut at her house. So I typed up these three meals my kids like. The first was one I picked up in England and is always a big winner with the kiddos. The second is pretty common, but my friend had never tried it.

1. Beans on Toast

1 slice of unbuttered toast per kid (unless they are age 7 or older, then they will likely need more)
1 cup of chopped ham
1 family size can of baked beans (like Bush’s)
1 cup of grated cheddar cheese

Heat up the beans with the ham mixed into it. Have each child tear up their toast into bite size pieces. Spoon about 1/2 cup of bean and ham mixture over the toast pieces. Top with a sprinkling of cheese. I usually serve this with sides of baby carrots and fresh fruit.

2. Haystacks

1 cup of rice (+2 cups of water)
2 cups of cooked chopped chicken or pork
1 can of cream of chicken soup
1 can of milk (use cream of chicken soup can)
1 medium carrot thinly sliced
1 stalk of celery thinly sliced
1/2 cup of onion finely diced (use food processor)
Other optional toppings: pineapple, green onion, and/or chopped nuts
1 cup of grated cheddar cheese
Chow mien noodles

Bring the water and rice to a boil. Cover and simmer on low for 20 minutes. In another pan place the meat, veggies, soup and milk. Bring to a boil and simmer while rice is cooking. To serve, place 1/3 cup or so of rice on plate and top with 1/3 cup of the soup mixture, a sprinkling of cheese and chow mien noodles. For extra picky eaters let the kids pick and choose what toppings they want to put on their rice.

3. Italian Dressing Chicken

Boneless, skinless chicken breasts
Italian salad dressing

Marinate the chicken in a little of the dressing for an hour in the refrigerator. Cook the chicken breasts on a grill (I use a George Foreman indoor one), adding 1 to 2 teaspoons of additional dressing to each piece of chicken while it cooks.

This is also good to make as shish kabobs. Let kids choose which veggies they want on their shish kabob along with the chicken. Add the additional Italian dressing to both the chicken and the veggies while grilling. Serve over rice.

Scripture of the Day: Proverbs 1:8

Could have, Should have, Would have

So far today I:

- Walked 2.5 miles from 5:10 to 6:00 am
- Took 2 kids to 7:00 am teeth cleaning appointments
- Went on a 3-hour long kindergarten field trip
- Cleaned for an hour
- Went to store to buy a gift
- Picked up kids from school
- Made cookies for Activity Days meeting

What I wish I had done: put dinner in the crockpot! The thought of making dinner is not good. But here is a good recipe for the next time I have a day like this.

Supper-in-a-Dish

1 lb. cooked ground meat (I use turkey)
1.5 cups sliced raw potatoes
1 cup sliced carrots
1 cup fresh or frozen peas
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped bell pepper
1/4 t. each salt and pepper
1 can 98% fat free cream of chicken or mushroom soup combined with 1/4 cup fat free milk
sharp cheddar cheese for topping

Layer everything as ordered above in the crockpot. Cover and cook on high for 4 hours. Makes 8 servings, 246 calories each (with ground beef), 9 grams fat, and 3 grams fiber. (Recipe from Fix It and Forget It Diabetic Cookbook.)

Scripture of the Day: 1 Cor. 15:21-23

Buttermilk Chocolate Cake

Yesterday for Steve's birthday he made his own cake. I would not have minded making it myself, but he enjoys experimenting in the kitchen now and then. And baking cakes and cookies is his most preferred type of experiment. It looked like a delicious cake, but I did not have even one bite as my weigh-in is today. But I thought I would share the recipe. He served it with homemade vanilla ice cream.

1 C. Buttermilk
6 T. Unsalted butter
1 1/4 C. Flour
1 C. plus 2 T. Sugar
1/3 C. Unsweetened cocoa powder
1 t. Baking soda
Pinch of salt
1 Large egg, beaten
1 t. Vanilla

Directions:
Preheat oven to 350 degrees. In a smal, heavy bottomed pot combine buttermilk and butter. Place over medium heat; stir often until butter melts. Remove and let cool for 15 minutes. Meanwhile in another bowl, sift together flour, sugar, cocoa, baking soda, and salt.

After buttermilk has cooled, add beaten egg and vanilla; mix well. Add wet ingredients all at once to dry ingredients. Wisk until combined and then beat briskly until almost smooth. Pour into cake 9" rounds.

Bake for 30 to 35 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Do not overbake. Cool for 10 to 15 minutes. Then invert onto a cooling rack and remove pan. Turn right-side up and let cool completely. Decorate as desired.

Scripture of the Day: D&C 42:36

Oatmeal-Peach Muffins

Yesterday for Achievement Days we frosted some sugar cookies for Valentine's Day. I had only one bite, but was still wanting a yummy baked item. So I decided to make these Hungry Girl oatmeal peach muffins instead of eating the cookies. I had printed this recipe a few months ago and had been wanting to make it; I always have a stack of "need to try recipes" it seems. The results of this one were delish, especially for only one WW point apiece.

Ingredients:

1 1/4 cups regular oats (not quick or instant)

3/4 cup Bisquick Heart Smart baking mix (I used the low fat Pioneer brand)

1 cup skim milk (I used 1/2 cup 2% and 1/2 cup unsweetened almond milk)

1/2 cup Egg Beaters, Original

1/3 cup canned pure pumpkin

1 cup canned peaches in juice or water; drained & chopped

1/4 cup SPLENDA, Granular

2 tsp. pumpkin pie spice

1/4 tsp. salt

Directions:

Preheat oven to 400 degrees. Combine ALL ingredients in a large bowl and stir well. Spoon mixture into a 12-cup muffin tin sprayed well with nonstick cooking spray. Bake muffins for 20 minutes, or until muffins have puffed up and tops are firm and golden. Allow to cool before removing from muffin tin.

To read the exact nutrition stats on these muffins click here and scroll down.

Scripture of the Day: 2 Nephi 25:26

P.S. Don't forget to enter the giveaway for my book on Modern Molly Mormon this week!

Healthy Recipes Update

You may recall last week I tagged several good friends to provide me with some new healthy recipes I could use to get me off of my weight loss plateau. Many have pulled through already (thanks!) and I thought I would share the bounty.

Misi posted a meatless taco recipe

Jamie's recipe was for coleslaw chili

Amalgam's recipe is Soy Sauce Chicken (click and scroll down)

Amazing Becky showed what she ate for breakfast and lunch (pics look very yummy)

Be sure to check these out and leave them some love :).

I also saw this recipe on Hungry Girl recently, which I am going to give a try. It is a healthy knock off recipe for Taco Bell's Crunchwrap. Looks tasty!

Also, if you have not heard yet about Kara's new blog Hey Good Lookin', Whatcha Got Cookin'? I recommend you jump on over for a look-see. I took several cooking lessons from her a few years back and she is the healthiest chef I have ever seen cook. What's more, her concoctions taste great! She is especially good at using a variety of grains.

Scripture of the Day: D&C 75:5