It's a Wrap

Weekends are often when
I use quick recipes the most.
My husband works at least
one weekend day, and when
he is home I find I'd rather
spend the time doing fun
things with the family than
spending all my time in the
kitchen (though I do LOVE
spending time in the kitchen).


So here is a shortcut
meal that is delicious,
and one of my husband's
faves...and it can be kid-
friendly too by using
pita bread instead for
less mess...


Fajita Wraps

1 box Lightlife Smart Strips
1 onion, coursely chopped
1 1/2 cups frozen bell pepper
strips (cheaper off-season), or
the equivalent 1-2 fresh bell
pepper cut into strips
2 T. olive oil
1/4 tsp. crushed red pepper flakes (optional)
2-3 T. sour cream (I use Tofutti brand)
wrap bread or pita pockets cut in half

Heat olive oil over medium heat. Add onions (and red pepper flakes, if using...I recommend omitting them for kids meals). Cook a few minutes until onions begin to soften.
Add bell peppers. Cook until onions are soft.
Add chick'n strips. Cook until heated through.
Spread sour cream on wrap bread or in pita halves. Using a slotted spoon to drain excess liquid, spoon fajita mixture onto wrap. Roll up and enjoy!

I took the kids to the
Natick Community
Organic Farm to see
the baby animals and
maple syrup making.
Nate loved the black
lamb, especially when
it licked his fingers.
AJ liked the chickens
best. There were also goats, cows, rabbits, and a mama pig in labor! We watched the tapped maple trees dripping away, and the sugar shack steaming all day boiling the syrup. I bought a bag of greenhouse grown organic salad greens, then we all went to the Memorial School playground next door...

Here are the boys at the playground...

And Maia watching it all
from her mei tai...she got
out once to try the swing,
but was happier being
carried.

Hooray for spring weather!