Stu’s New Gig

So recently I accepted a new position that is part personal chef, part chef/instructor and part menu consultant.  I will supply more on the particulars of this new job in a few weeks when the company has the ceremonial virtual-ribbon cutting.  But as part of my new duties I am creating complete menu plans for a family of four for an entire week.  These menus contain three square meals plus a snack for the kids – all healthy.

I plan to start sharing some of the dishes I create here.  Like this one:

California wraps

• 4 gluten-free tortillas
• 4 ounces arugula
• 12 ounces smoked, sliced turkey
• 4 ounces sliced almonds
• 4 ounces sugar-free dried cranberries (craisins)
• 4 tablespoons Balsamic vinaigrette (recipe follows)

On the bottom third of each tortilla layer in order 1 ounce arugula, 3 ounces turkey, 1 ounce each almonds, craisins and 1 tablespoon Balsamic vinaigrette. Slice in half to serve. Can make vegan by substituting sauteed portabella mushroom strips. Adding 1 ounce of crumbled Gorgonzola to each wrap well add a sharp contrast to the sweet flavors but will also add sat. fat – your choice.

Balsamic Vinaigrette

• 3 tablespoons extra virgin olive oil
• 1 tablespoons Balsamic vinegar
• 1/2 teaspoon Dijon mustard

Combine all ingredients in a large bowl and whisk vigorously.

Serve wrap with an apple or a 2 ounce bag of pretzels.

Each wrap contains 429 calories, 20 grams fat, 1 gram sat. fat, 32 grams carbohydrates, 23 grams sugar and 10 grams protein.

Now what I need is your help in naming this new series of recipes.  Make your suggestions in the comments box.  The person with the best name wins my eternal gratification.