Turkey Wrap

Being Gluten free, I don’t usually get a lot of options when it comes to wraps… and when I say not a lot of options.. I actually mean NO option. I usually get to sit back and listen to everyone going “eat wraps, they are simple, easy and quite tasty” and then I continue on my way thinking to myself that lettuce is so boring and I can’t believe i have to eat a lettuce wrap :( *sigh* ….but today was not that day!!!

I found Gluten free wraps!


Super Yummy too!! They were a little on the pricey side, but totally worth it.

So I decided today for lunch would finally be a wrap-worthy lunch!!!

Turkey Wraps!!


Wraps (I used the above)

Turkey lunchmeat or any other kind of healthy meats…


Left over 7 layer salad  (or you could just spread some ranch dressing, or mayo or avocado on it!)   I just happened to have 7 layer salad at my house that I didn’t make but needed to be eaten!


Pretty simple on this one…. heat the tortilla up for 20 seconds.

Put a TINY bit of the left over 7 layer salad in. (and when I say tiny… I think it was close to maybe 2-3 Tablespoons full)

pile with spinach

put 4 slices on turkey on top…

ROLL! :)

Sorry if it’s blurry… I was in the middle of eating it going.. HEY! I should take a picture!  (And YES, that IS a fitbit… if anyone wants to add me… you may do so HERE.)

turkey wrap

NOTES: Lunch Special… only 350 calories. :)

Tator Tot Hotdish

So Everyone should know about this homestyle favorite…. Warm hamburger with vegetables all with tator tots on top!! It’s so quick and easy, everyone can make it and it cooks all under an hour. (Who doesn’t love that!!) With the prep only taking 15 minutes (max) you have time for spending with family or finally getting that bath in you wanted.


1 pound hamburger (it could be turkey burger if you wanted)

1 bag frozen vegetables

1 onion

2 cans cream of mushroom soup (or 2 cans of gf mushroom soup with a little gf flour/cornstarch thrown in!)

tator tots



Preheat oven to 425 degrees.

Chop up onion, throw in with hamburger to cook throughly.

When hamburger is done, throw the bag of frozen veggies in the pan with it so they “unthaw” (about 2 minutes)

In a casserole dish, put the cream of mushroom soup in, but the hamburger mixture on top and mix all together. When mixed, flatten it out so you can put the tator tots on top. Line them up so you have basically every inch covered with tator tots!

Put in the oven for about 25 minutes. Take out, sprinkle with cheese (however much you want!!!) and put it back in for 5 minutes.

Take out, let it cool, and enjoy!!

NOTE: I put in spices, such as garlic powder, Italian seasoning and cayenne pepper in it… You WOULDN’T have to do this… but I reccommend it. :)

You could make this more complicated as well. (cutting up mushrooms, making everything by scratch..etc. etc)

Chicken Bacon Wrap

I wish I could show you this .. but my husband wolfed it down so fast that I didn’t even get a chance to get a picture!!!

It is so good though. Mouth watering.. (That is if you like jalapenos… which my husband and I love)

It’s simple too which I love.. one pan, easy peasy.


Chicken breasts sliced like butterflys

1/3 of the box cream cheese

1/3 cup cheese

LOTS of jalapenos

a squirt of Ranch dressing

a package of bacon – not cooked!

2 oz block cheese


Mix Cheese, cream cheese jalapenos and ranch dressing together in a bowl.

Once your chicken breasts are cut, lay out your bacon on a plate so that you have 3 strips going left to right and then 3 more strips over the top but going up and down… (So you have a double layer of bacon in the center but if you turn the bacon it looks like an X )

Put one breast on that double layer of bacon. Open the chicken, put a slice of block cheese on the chicken and cover that with the jalapeno mixture. put the chicken back together and then wrap the chicken with the bacon!

Do for all chicken breasts you have…. (I had 3)

bake at 350 degrees for about 30 minutes and whalla! done! :)

For easy clean up, I put it in a pan with aluminum foil. :) I didn’t have any sides with this, but potatoes, vegetables…etc. could have worked!!!

Italian Bake.. um goulash!?

So this recipe I found was named Italian Bake and when I looked through the ingredients I was super excited because I had MOST at my house!! But like the person I am, I never actually followed the recipe but just took the ingredients and then made it my own!  I did NOT make this gluten free (made it for my husband and I didn’t feel like eating noodles for dinner)  But this makes a huge casserole dish full. I’d love to tell you it’s for 12 people… and maybe it is… but my husband ate it in 4 different sittings. (he also eats a 8×10 cake pan of lasagna in two … so you do the math..lol)

italian bake

MY Italian Bake Recipe:


almost  16 oz of elbow noodles.  (I probably used more like 12 or 13 oz of it)

1 can spaggetti sauce any kind

one green pepper chopped up

1 pound italian sausage fried up on the stove

1 chicken breast chopped and friend up on the stove

2 cups cheese

1 can cream of chicken

a splash of garlic salt, italian seasoning and cayenne pepper


preheat over to 350 degrees.

Boil Noodles like box says (usually boiling water and then it takes 7-10 minutes depending on your noodles)

While the noodles are boiling:

Fry up the italian sausage, set aside. (put in casserole dish)

Fry up the chicken with garlic salt and italian seasonings.   (put in casserole dish when done.)

Put the can of cream of chicken and spaghetti sauce in the casserole dish.

Add chopped green peppers to casserole dish

Throw 1/2 cup of the cheese in the casserole dish

When the noodles are done, drain  them and then add to the casserole dish!

Put cayenne if you want in the casserole dish if you want it to have a bit of kick!

use a big spoon and MIX!

When you have everything mixed the way you want, flatten it out and add the rest of the cheese to the top!! Since everything is already cooked, you just need to put it in the preheated oven for 20 minutes! The cheese melts but doesn’t burn and everything smells amazing.

My husband LOVED it.

NOTE: The original recipe called for the whole box of elbow noodles, 2 cans of cream of chicken, 2 cans of spaghetti sauce, plus onions and red peppers. it also wanted 3 POUNDS of chicken and 2 POUNDS of italian sausage. Maybe the extra meat would have offset the extra sauces, but the way I did it was PERFECT.(at least, my husband thought so!) It was NOT runny at all, but not a ball of goo either. I was happy the way it turned out. (I didn’t get to taste it, but like I said in the beginning, my husband ate it in 4 sittings. LoL)

Kabobs for All

I know I don’t even have to tell you about kabobs… but for me they are the most forgetful recipe ever!  But you can seriously do ANYTHING with kabobs. Fruit, simple, Easy, Fast, no slicing… it all depends on what you want to spend (money-wise or time-wise)

Pictures that I found for kabobs:

 fruit kabob fruit kabob1

As you can see, you can do fruit kabobs…any fruit.. just slice and put on the stick!! It’s nice if you can take off the tops of the strawberries, but as you can see with the oranges,… just slice and serve!

Normal fruits to use:  Oranges, strawberries, grapes, pineapple, kiwi, raspberries, blueberries…. etc. etc. (ANY FRUIT YOU WANT)

kabobs (2) kabobs

Here is the grilling kabobs… once again… ANYTHING you want! I think the best part of kabobs is to slice everything and then let you and your guests make their own! It personalizes it to each person, plus it’s less work for the host.

Vegetables you can use: Corn, potatoes, peppers, mushrooms, onions, zucchini, squash, tomatoes, etc. etc (anything that you think will fit on the stick)

Meats you can use: chicken, pork, steak, shrimp,

Once again… kabobs are EASY. use what you have in the freezer and cut things up, go buy already cut up items, or go buy the items and cut them up yourself! THe best part of kabobs is they are totally customizable.  You can have a huge party and have everything bring an item. (Tell them you have the meats, they have to bring vegetables!) It’ll amazing what people will do if you are willing to have the party at your house!! If you want to marinate your meats, I suggest doing it for a few hours. If you want spices.. all you have to do is shake them on!! (I usually use garlic)

So when you have your kabobs ready… and the grill is ready to go… grill until the meat is cooked. The vegetables will probably be done a little before the meat, so make sure if you are cutting your meat up to make them similar sizes or just a little bit smaller than the sizes of your vegetables. (1 inch by 1 inch is my suggestion for size)

Side dishes you could use: salad, noodle salads, jello.. not much more since you have vegetables AND meat on the stick!!

Something to remember:

Soak your kabob sticks overnight or for at least 8 hours before you grill them.

They they have a smaller chance of starting on fire. 

I grill my kabobs, but sometimes it rains!! I use this information to help me when doing kabobs in the oven: