Friday, December 28, 2007


Wraps are so versatile, it's amazingly easy to whip up a breakfast, lunch or dinner that will look luxurious to your friends, but takes less than 10 minutes to make.

Whole wheat or white flour tortillas (1-2 per person)
Fillings (see below)

Filling Suggestions
avocado, lettuce, tomatoes, bleu cheese dressing
sharp cheddar cheese, tomatillos, lettuce, onion, honey mustard dressing
provolone cheese, chopped turkey, gravy, onion, hot sauce
chicken salad, dried cranberries, chopped grapes, yogurt
tuna salad, pineapple, drizzle of honey
cream cheese and sliced peaches, kiwi, or mangoes
colby cheese, eggs & meat or meat substitute
peanut butter, banana, granola & drizzle of honey

If any ingredients are spreadable, spread evenly across each tortilla. (4 minutes hands-on prep)
Add remaining ingredients and roll tightly. (3 minutes hands-on prep)
Stick toothpick in center of each wrap. (1 minute hands-on prep)

Serving suggestions
Serve with side of chips, veggies, salad, or soup. Try serving bento-style for a fun variation. If using toothpicks in the center to hold together, teach kids to eat toward the toothpick from one side, turn around & eat from the other side & finish with the bite between the toothpick.

Sunday, December 9, 2007

Peanut Butter Bananas

Here's another breakfast or late-night snack idea. It couldn't be simpler -- so simple, in fact, that you might overlook it in search of something more exotic. Don't! No whole-foods, sugar-free snack will so successfully tame a sweets craving as this one. Definitely try it before you toss it aside.

Natural peanut butter, no sugar added
Unsweetened shredded coconut

*Bananas should be firm, not over-ripe, and preferably yellow but still green on the edges. If you have them, use bananas that have been chilled in the refrigerator for this recipe.

Cut bananas into three even sections. Then, cut each section in half and place each half section on a plate. (3 minutes hands-on prep)
Spread each piece with peanut butter. (3 minutes hands-on prep)
Top each piece with shredded coconut. (1 minute hands-on prep)

Thursday, December 6, 2007

Sweet & Salty Apple Salad

I've decided to expand the original scope of Supper In Seconds to include breakfast foods, late-night snacks & desserts, that can all be prepared in 10 minutes of less.

The Sweet & Salty Apple Salad actually can be served for any of those purposes. It is especially great as a late-night snack when you're looking for something sweet and crunchy. It also fits the bill for a breakfast when you want something that will stick with you longer than a bagel. And although it might not be everyone's idea of "dessert," it's nice to have options for sweet after dinner treats that do not have sugar as an ingredient.

1 apple, roughly chopped
1 oz. sharp cheese (cheddar, parmesan, swiss, asiago), shredded or diced
1 handful nuts

Combine in a bowl. Enjoy. (2 minutes hands-on prep)

Baked Brie

Again, thanks to Willow for another yummy recipe.

8 oz brie
1/4 cup brown sugar
1/4 cup chopped nuts
2 tsp. dijon mustard

Slice brie in half & turn top half over to stack onto a baking dish. It should appear from the baking dish up as follows: white rind, brie cheese, white rind, brie cheese. (1 minute hands-on prep)
In a bowl, combine brown sugar, nuts & mustard. Spoon on top of brie. (3 minutes hands-on prep)
Bake in a 425 degree oven for 8-10 minutes. (1 minute hands-on prep)

Variations & Serving Suggestions
Try cream cheese instead of brie. Serve with thinly sliced apples or pears, crackers, or bread.

Cheesy Vegetables

I created this dish out of desperation over what to do with some goat cheese that needed to be used. I loved the result & it became a summer mainstay for us.

I've labeled it as dairy-free because if you use the goat cheese & the feta, there would be no cow's milk in the dish. If you need to avoid all dairy, regardless of the source, you can disregard the label.


1 12 oz. bag frozen green beans
1 12 oz. bag frozen corn
Half of a 12 oz. bag frozen peas
4 oz. Goat cheese (creamy) or Cream cheese
2 oz. Sharp cheese of any kind (cheddar, parmesan, asiago, swiss, bleu, feta), diced or shredded
Salt & pepper to taste

Boil water for vegetables. (1 minute hands-on prep)
Dice or shred cheese if necessary. (2 minutes hands-on prep)
When boiling, add veggies & simmer until tender & cooked through. (2 mintues hands-on prep)
Drain veggies, put in large serving bowl, & stir in goat cheese (or cream cheese) until well mixed. (1 minute hands-on prep)
Stir in sharp cheese while veggies are still warm. Add salt & pepper to taste. (2 minutes hands-on prep)

Serving Suggetsions
Serve with chicken breasts, fish, burgers or veggie burgers.

Couscous & Veggies

Thanks, Willow, for the couscous suggestions. It got me thinking about that quick little side dish, which hadn't been a pantry staple since college. As a bonus, my daughter calls it, "little tiny baby spaghetti" & thus, eats it all up.

Ingredients for 4 servings
Couscous (plain)
2 Tbls. butter or margarine
1/4 tsp. garlic powder
1/4 tsp. onion powder
10-12 leaves fresh basil or 1/2 tsp dried basil
Salt & pepper to taste
1/2-1 cup frozen grean beans, frozen peas, frozen corn, fresh diced carrots, and/or fresh spinach (don't use more than a cup total of veggies, but you can mix & match in any combination)

Measure water according to instructions on box of couscous & heat to boiling. (1 minute hands-on prep)
Meanwhile, heat to boiling water for veggies in a separate pot. (1 minute hands-on prep)
When couscous water boils, measure couscous according to instructions on box & mix into water. (1 minute hands-on prep)
Add butter & spices (but not veggies). Cover & let sit at least 5 minutes or until couscous is soft. (2 minutes hands-on prep)
When veggie water boils, add veggies & simmer until soft & heated through. (1 minute hands-on prep)
Add cooked veggies to finished couscous & stir. (1 minute hands-on prep)

Serving Suggestions
Serve with meat, fish, poultry or a grilled cheese sandwich. Stay within the 10-minute total prep time by putting frozen fish fillets on a baking sheet in a 400 degree preheated oven. Drizzle olive oil & lemon or lime juice on top & sprinkle with seasoning salt. Bake uncovered until tender & flaky (about 20 minutes, depending on fillet size).