It seems that more and more people have an intolerance or allergy to gluten these days.  I wanted to create a dish that was gluten free but full of flavor.  I also wanted it to be versatile enough for a vegetarian, but heartier for the ones who like a little meat with their potatoes...I mean risotto.  

Ingredients:
2 boxes Lundberg Parmesan Risotto 
16  ounces of peas
Diced baby portabello mushrooms, amount depends on you 
4 ounces of diced tofu, optional
Steaks cooked to your preference and sliced 1/2 inch strips, optional

Directions:
Cook the Risotto as directed on the package
Preheat oven on broil
Steam the peas

Place steaks in the oven until their are done to your likeness
Sautee mushrooms
Combine peas and tofu with the risotto

Plating:
Place 1 cup of risotto on plate
Topped with steak (if you included this)
Finally, add mushrooms to the top


Healthy Eatings!!!
 
While in Disney over Spring Break I had one of the best grilled veggie sandwiches...so I decided that I needed to make my own version, a little better, a little healthier and simple enough even a husband could make it :)

So, here is my "Better than Disney Grilled Veggie Wrap"!




Ingredients:
Whole wheat tortilla wraps
Eggplant
Zucchini
Summer squash
Asparagus
Red pepper
Portabello mushrooms
Tofu
Low fat cheese (I use a provolone or havarti)
Spinach (do not sautee)




Directions:
1-slice your veggies, I slice the summer squash, zucchini, and eggplant length wise)
2-spray the pan with non stick spray or a light coating of oil (I use soybean oil)
3-heat sautee pan on medium
4-sautee the veggies until they are tender
5-add tofu in for the last minute
6-warm tortilla (I use the microwave fro about 10-15 seconds)
7-place veggies, tofu, spinach and cheese to the tortilla
8-wrap it and enjoy!!!



I hope you enjoy this great wrap as much as we do in our house!!!

Feel free to substitute your own favorite veggies...let me know if you come up with other great combinations!!

Healthy Eatings, 

Rachel