Easy Dinner

It was only a matter of time before the cold weather arrived, and it decided to come with fanfare this week. On my run the day after Christmas I wore a t-shirt and shorts. That day last year we had a blizzard that I attempted to run through, and had to quit at 9 miles because my entire face was on the verge of frostbite. I couldn’t believe it was so warm, but kept my mouth shut – I didn’t want to jinx things, but I knew the cold was coming. Between yesterday and today, the temperature hasn’t reached above 20 degrees, and with the wind chill it has been closer to 10 and below (it “felt like” 1 degree when I woke up this morning). For a lot of people, that’s nothing. But for my tri-state area bones, that’s cold!

All bundled up

Of course not realizing just how cold it was going to be, I didn’t plan this week’s meals accordingly. A big bowl of chili would have been nice, but instead this week’s menu is all about quick and easy with minimal ingredients, since we’re heading down to Disney on Friday. Even though last night’s dinner wasn’t a cold weather specific meal, it was delicious. After making it I realized it was very much like a Snackwrap you’d get at McDonald’s, but this was better – much better. You can really do whatever you want with the ingredients depending on what you’re in the mood for and what you have on hand. This particular dinner stemmed from the fact that we were having veggie burgers, and we didn’t have any buns.

With a side of tots!

Healthified Snackwrap
– makes 4 wraps –

4 fajita size flour tortillas
4 veggie burgers (I used Morningstar Farm’s spicy black bean)
1 cup of Quick Guacamole for each wrap (recipe below)
4 Tbsp shredded cheese
4 Tbsp your favorite salsa
Any other fixin’s (lettuce, tomato, etc.)

1. Cook veggie burgers according to package
2. Heat tortillas in microwave, about 20 seconds
3. Cut veggie burgers in half.
4. In each tortilla, layer 2 halves of the veggie burger. Top with 2-3 Tbsp of guacamole, 1 Tbsp cheese, salsa, and any other toppings

Quick Guacamole
– makes 1 1/2 cups –

2 ripe Haas avocados
3 Tbsp lemon juice
1 jalapeno, diced
1/4 white onion, diced
2 Tbsp cilantro

1. Scoop out avocado flesh into a medium-sized bowl. Mash with a fork.
2. Mix-in  remaining ingredients (lemon juice, jalapeno, onion, cilantro).

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