Recipe(tried): Roasted Red Pepper Turkey Wraps, Broccoli Salad & Lemony Iced Tea

Hello Everybody!

I hope everyone had a fabulous time on Thanksgiving Day with their friends and loved ones! We had a very nice time watching the parade and later the football games while enjoying dessert.

Now is the time to come up with clever ways to handle all those yummy leftovers in your fridge! I can't wait to see what yummy dishes you come up with!

Starting today, I will be posting menus featuring all those leftovers. I will be posting recipes for Turkey Tetrazzini, Turkey Pot Pie, Turkey Cranberry Panini, Turkey Club Sandwich, Turkey Hash, Elena Ruz Sandwich and Turkey Monte Cristo sandwich. That should take care of all my leftover meat!

I saved the turkey carcass and the delicious scrapings from the bottom of the roasting pan and froze those on Thursday evening. Tomorrow, I'll be making a scrumptious Turkey Soup with little stuffing balls. We are expecting a cold front after all this rain goes thru here. So, the soup will warm our souls!!

Today, I will be making Turkey Wraps and a Broccoli Salad with Lemony Iced Tea. My good friend, Nan, sent me the link to Splenda's site and they are full of delicious recipes. The Broccoli Salad caught my eye to go with the wraps today. Here are the recipes!

Enjoy! Gina

Roasted Red Pepper Turkey Wraps

10 inch sun-dried tomato/basil or spinach herb tortilla wraps
1 7 oz. container roasted red pepper or garlic flavored hummus
spinach leaves
1/2 red onion, sliced into very, very thin slices
crisp slices cooked bacon
slices of Monterey Jack or Gouda cheese
medium jar of roasted red peppers
tomato slices, very, very thin
slices of white turkey meat

Heat each wrap in the microwave to soften a bit.

Spread each wrap with a little bit of hummus. In the center, place turkey meat, spinach leaves, slice of onion and tomato. Top with 2 bacon strips, a strip of roasted red pepper and a slice of cheese. Fold in each side of wrap, then roll tightly from the bottom. Wrap each one in plastic wrap until serving time.

To serve, cut each wrap into half.

Raw Broccoli Salad
source: Splenda
Makes: 6 servings
Preparation Time: 5-10 min.

4 cups Broccoli Florets or Broccolini
1/4 cup Red Onion, minced
2 Tbsp. SPLENDA Granular
2 Tbsp. Cider Vinegar
2 Tbsp. Light Mayonnaise
2 Tbsp. Sunflower Seeds shelled, roasted and salted
3 Tbsp. Seedless Raisins

Finely chop florets or broccolini. Set aside.
Place remaining ingredients in a medium-sized mixing bowl. Mix well. Add broccoli florets or broccolini. Toss until coated. Chill until ready to serve.

Lemony Iced Tea
Source: Cooking With Paula Deen Magazine, pg. 83

6 small tea bags
1/2 c. sugar (I used Splenda)
1 gallon boiling water
1 6 oz. can frozen lemonade concentrate

Place tea bags and sugar into a plastic or heat-resistant gallon pitcher. Fill with boiling water and let steep for 2 hours. Be cautious not to burn yourself when pouring.

Remove tea bags. Stir in lemonade concentrate and refrigerate until cool. Serve over ice.