Mixed greens and crisp sugar snap peas tossed with a
salsa-buttermilk dressing accompany a whole wheat pocket bread filled with
fresh veggies, roasted peppers, black beans, brown rice and pepper-jack cheese.
For dessert, homemade cinnamon-rice pudding.
Creamy basil pesto Alfredo sauce tops a spinach lasagna
roll-up served with apple-cranberry tri-color quinoa salad.
Tomato, cheese and chili spices baked on a biscuit crust
served with zesty corn salad and blue corn-flax seed chips.
Lean ground turkey breast, pinto and kidney beans,
onions, and garlic, bell peppers and tomatoes are simmered to perfection and
served with all-natural oyster crackers.