It's 2 o'clock in the afternoon and I'm wandering around the kitchen, opening cupboards and refrigerator, trying to figure out what to eat for lunch. The single white peach I had for breakfast is no longer giving sustenance. I need some protein and I need something whole wheat. And I need it now! A can of chunky white chicken, a whole-wheat low-carb wrap, some feta cheese, and a jar of Artichokes and Hearts of Palm Bruschetta from Trader Joe's all seem to fall into my hands as if by magic. Visions of quesadillas float through my brain. Then, interestingly enough, a tomato tumbles by. Surely someone's looking out for me.
Low-Carb Chicken Feta Quesadilla Ingredients: 1 whole wheat, low carb wrap 1 can chunky chicken, rinsed of excess salt (available at Costco) 2-4 tablespoons Two Hearts Bruschetta (Trader Joe's) 1 tablespoon reduced fat mayonnaise 1 tablespoon fresh basil, chopped 1 tablespoon fresh parsley, chopped 1/4 cup feta cheese, crumbled
Preparation: In a bowl, combine the chicken, bruschetta, mayonnaise, and herbs until mixed thoroughly. Place wrap on a cookie sheet and heat oven to 400 degrees (my apologies to those sweltering in the valley!). Spread the feta over the wrap and top with 1/3 to 1/2 cup of the chicken mixture. Fold the wrap in half and press lightly. Place in oven for about 12 minutes, or until filling is hot and bubbly. Don't overcook or the wrap will get weird. Let cool for just a few minutes, cut in half, sprinkle with some torn basil and eat - hungrily.
Then, take that beautiful red tomato sitting on the counter in the tomato department and: Chicken Stuffed Tomato Ingredients: 1 perfectly ripe red tomato, preferrably organic 1/4 cup chicken mixture from above
Preparation: Core the tomato and hold it upside down over a bowl. Squeeze ever so slightly to allow the seeds and loose pulp to drain out. You can help the pulp along with a sharp knife. When you have a sizeable enough hole in the center of your tomato, fill it with the chicken mixture and EAT it.