More Quick and Easy Back to School Meals---Wrap and Go

by Michele Cheplic | More from this Blogger

Even if your children are not enrolled in year round school the business of getting ready to head back to class is well underway in most households. (Heck, our Wal-Mart already moved the school supplies to make room for Halloween decorations.) With so much to do and so little time to do it preparing 4-course meals is out of the question for many home cooks.

If you are pressed for time, but still want to get a healthy meal on the table then these next recipes might come in very handy during the next couple of weeks. The first is a traditional Veggie Wrap (you could add turkey, chicken, or roast beef if you are worried about your family getting enough protein) that can be eaten at home or in the car racing from soccer practice and piano lessons.

The second recipe is what I call a one-bowl wonder. You simply throw all the ingredients (from all the major food groups) in a single bowl, toss and serve. It doesn't get much easier and the simplicity of the dish doesn't compromise the taste.

VEGGIE WRAP

Ingredients:

8 oz. cream cheese, softened

2 tablespoons chopped scallions

2 tablespoons chopped fresh dill

1 teaspoon garlic salt

Spinach tortilla wrap

Fresh baby spinach

Sliced cucumber

Sliced red onion

Sliced mushrooms

Sliced tomatoes

Directions:

Mix together first four ingredients to make an herb cream cheese spread.

Spread a few tablespoons of mixture on tortilla.

Top with veggies and wrap tightly.

ITALIAN CHOP CHOP SALAD

Ingredients:

3/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon dried oregano

Salt and pepper

2 cups cooked rotini pasta

2 hearts of romaine lettuce, chopped

1 tomato, diced

1/4 cup red onion, diced

1/4 cup sundried tomatoes, sliced into thin strips

1 14oz. can quartered artichoke hearts, drained

1/4 cup sliced peperocini

1/4 cup sliced olives

1 cup diced Asiago cheese

8 slices salami, diced

8 slices prosciutto, sliced in strips

1 1/2 cups shredded Parmesan cheese

Directions:

In a bowl whisk together first three ingredients to make dressing. Season with salt and pepper.

In a large bowl add all remaining ingredients except the Parmesan cheese.

Lightly drizzle dressing over salad. (There will be extra dressing leftover.) Toss to coat.

Sprinkle Parmesan cheese on top.

You can serve extra dressing on the side or refrigerate for up to two weeks.

Related Articles:

Quick and Easy Back-to-School Dinners

Homemade Back-to-School Treats: Chocolate Chip Cookies and Peanut Butter French Fries

Back-to-School Baked Goods: Cookies and Cupcakes

That's a Wrap... for Turkey and Veggies

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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