Turkey, Cranberry and Goat Cheese Wrap

Vaccinium oxycoccus (Cranberries)

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Very excited to make my lunch for tomorrow..Going to use the Fresh Cranberry and Blackberry Preserve that I made on Sunday with 2 tbsp of goat cheese spread on top of a whole wheat wrap and topped with thinly sliced fat free turkey breast. 🙂 These are the leftovers I actually enjoy eating..I call them “Do-Over” because I have to use the previous ingredients to make something new..That’s just how I am!  🙂

You could even do a wrap post-Thanksgiving , using the cranberries, turkey and stuffing..and a little gravy too! Just wrap it all up and then heat them up in toaster oven at 400 for about 10 min 🙂

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Fresh Cranberry and Blackberry Preserve Sauce

CDC cranberry1

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I love making fresh cranberries at the Holiday season..So good as a leftover too! Spread it on a wrap with turkey and goat cheese…:) Or pour over chicken breasts and cook in the oven.  it really doesn’t take much work at all!

1 bag of fresh cranberries..cook as directed on bag…

1 jar of blackberry preserves

After the cranberries are done popping on the stove top and you have added in the sugar ( i substitute Splenda or Stevia) , add the jar of blackberry preserves and really incorporate into the cranberries…Turn heat off and cover. Let cool completley before putting in fridge to chill.

I’m thinking of adding in a tsp of cayenne pepper and 1/2 cup of red wine during the boiling process of the cranberries…:)

“Do-Over” Turkey Tenderloin

Using the leftover Turkey Tenderloin from the other nite, I’m going to make it a wrap for lunch today!
Place a whole wheat wrap on working surface, spread 1 tbsp of reduced fat cream cheese on wrap. Then add a 1/4 cup of canned cranberries (fresh is better, but I haven’t made them yet this season!! So easy!)
Top with 3 thin slices of Turkey Tenderloin, And its a wrap! Goes great with sliced apples ( sprinkle with cinnamon) on the side or a bag of apple chips!

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