Chicken Wraps with a Southwest flair by CK
3/4 cup reduced-fat sour cream
2 to 3 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps (10 inches each)
3 cups baby spinach
3 cups shredded cooked chicken or turkey
1 can (15 ounces) drained and rinsed black beans
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced
In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

Zucchini “Meatballs” and Spaghettiby GKT
2 tsp. oil
1 ½ lb. zucchini (about 3), shredded
3 Tbsp. Parmesan cheese
2 cloves garlic, minced
1 egg, beaten
1/3 c. basil leaves, chopped, divided
½ lb. spaghetti
1 jar pasta sauce
Heat oil in large skillet on medium heat. Add zucchini; cook 5 minutes to till tender.
Stirring occasionally. Drain in colander. Use back of spoon to press and remove liquid.
Cool 5 minutes. Mix with other ingredients. Shape into 18 balls. Place on rimmed
Baking sheet. Spray with cooking spray. Bake at 400 for 15 minutes. Cook spaghetti.
Warm sauce and add balls.