Suburban Chef Recipes August 5

Down on the Ranch, Bean dip
This dip is a great alternative to high fat buttermilk ranch dressing. This dip gives you all the ranch flavor with the goodness and protein of beans.

  • One 14 oz can Cannellini beans
  • 1 packet dry ‘ranch' dip seasoning
  • 1 Tablespoon fresh lemon juice
  • 1 garlic clove
  • 1/4 cup water
Drain and rinse beans twice. Add beans, seasoning, lemon juice and garlic to food processor. Turn on and slowly add water until it reaches the consistency you like. Enjoy!
"Sushi" Wraps
This is a fun way for your kids to get their veggies and to use up all those leftover Chinese, soy , duck and hot mustard packets in your kitchen drawer from take out!
Spinach tortilla
Left over plain rice, mixed with 1 T rice vinegar, 1 T water and 1 tsp sugar
Matchstick carrots, cucumbers, bean sprouts, or other favorite veggies.
Warm tortilla for 10 seconds in the microwave.  Lay warm tortilla on piece of foil larger than tortilla.Spread rice mixture on half of the tortilla.  Lay veggies on same side as rice in the middle of the rice mixture in long rows.  Fold tortilla over rice and veggies and then roll the rest of the way up, covering with foil.  Put in refrigerator over night.  Slice into "sushi" pieces in the morning.
Buffalo Chicken Wraps
If you have older children who love to go out for chicken wings, this wrap will soon become the favorite lunch box item.
  • Whole wheat tortilla wrap
  • 1 cup leftover chicken, or canned chicken
  • 3 Tablespoons of your favorite hot sauce
  • Low fat cream cheese
Mix chicken with hot sauce.  Spread low fat cream cheese on tortilla.  Spread chicken on top of cream cheese.  Roll up and cover with plastic wrap and put in fridge overnight.
Cut into sections in the morning.