Bubba's Bar 'n' Grill

I work out at a local gym and each month they post a healthy diet recipe. This month's one looks very good, it's Roasted Vegetable and Turkey Wrap with Herb Sauce.

The Wrap
1 medium size red onion, slided very thin
1 eggplant, sliced thin (I may substitute this as eggplant and I don't really get along very well)
2 fennel bulbs, trimmed, cored and sliced very thin
2 red peppers, seeded and sliced into thin strips
6 7 inch tortillas
1/2 lb cooked turkey breast, sliced very thin

Herb Sauce
3/4 cup fresh basil leaves
1/4 cup chopped parsley
1 clove garlic
1 tsp grated lemon rind
2 tbsp olive oil
fresh ground pepper to taste

Veggies

1. Preheat oven to 425°. Lightly coat large baking sheet with cooking spray
2. Arrange veggies in batches on baking sheet & spray tops lightly with cooking spray
3. Roast veggies until cooked, about 10 minutes. Set aside and continue until all veggies are done.

Herb sauce

1. Place herbs, garlic, lemon zest & juice, oil and pepper in food processor or blender. Puree.
2. Place tortillas on a flat surface. Place 2 oz turkey breast on each tortilla. Top with veggies.
3. Drizzle puree on top of veggies & turkey.
4. Tightly roll up and secure with a toothpick. Wrap in plastic cling wrap & refrigerate until ready to serve. Slice diagonally to serve.

Now, I can't say if it's good or not since I haven't made it yet. That said, it sure looks like it! Will post the results of it once I've had a chance to make it.

One further thing: Slicing the required portions very thin isn't something I'm good at, so if anyone has a suggestion about how I should slice things thin without leaving behind some of my DNA it would be appreciated.

That looks scruptious - until the egg plant, but you can substitute another veggie or don't even bother. With turkey too. As far as not leaving any DNA on the plate, I suggest either usign a sharper knife for less effort or use chain mail gloves - I have the same problem, especially with dull knives.

I'd suggest getting sliced turkey at the deli of your favorite store.

A decent mandolin slicer is good for slicing things thin as long as you follow the safety instructions. You don't have to spend a fortune to get a decent one. If you happen to have a food processor, there's usually a slicing attachment, but that may require some pre-cutting to get things small enough to fit in the feeder.

(04-23-2011 09:32 AM)dheafey Wrote: [ -> ]A decent mandolin slicer is good for slicing things thin as long as you follow the safety instructions.

Thanks for this. I've actually got one of these though I didn't know what it was called.

Alas, the little holder deal thingy (that's the technical term) has long since disappeared and constantly run the risk of dripping some hemoglobin into whatever I'm slicing.

Might be time to get myself a new one. Thanks!

What's a fennel bulb?

(04-25-2011 11:31 AM)safetygirl2112 Wrote: [ -> ]What's a fennel bulb?

Fennel grows as a bulb, kind of like celery(except it has feathery leaves). You cut off the leaves, and use the fennel bulb as a vegetable.