Philly Cheese Steak Wraps

Philly Steak Wrap with Sweet Potato Fries

I used to go to a restaurant down the street from my previous workplace and they made the best Philly Cheese Steak Wraps!  These are my version, which is actually pretty close to the real thing.  I made these for dinner a few nights ago because they're quick and easy!

Philly Cheese Steak Wraps

• 1 top sirloin steak, cut into thin strips
• 2 peppers (I used yellow and orange)
• 1 sweet onion (I used a medium-sized Vidalia)
• 1/4 to 1/3 cup HP Sauce (however much you like)
• Mozzarella cheese, shredded
• Greek pitas

Spray a pan with cooking spray and heat on medium-high heat.  Add steak strips and cook for 5-6 minutes or until browned.  Add peppers and onions and cook for another couple of minutes, or until they start to get soft (you can add mushrooms too, I didn't have any).  Stir in enough HP sauce to give it a bit of a glaze.

with HP sauce added

 

Heat the pitas in the microwave on a plate for about a minute to soften them and make them pliable. Put some mozzarella cheese in the middle of the wrap, top with steak mixture and then fold over.  

Before folding them over...I probably added too much stuff!

I then stick mine in a panini press and grill it to make it stick together, but you really don't have to if you don't have one.  They are good either way :)

Buffalo Chicken & Potatoes

I made this for dinner a few nights ago.  I had made it before and forgot how tasty it was!  It is fairly quick and easy, the prep really only takes 10 minutes or so and I've lightened it up a bit by using lower-fat versions of some of the ingredients. (The low-fat soup was actually by mistake because I had bought the wrong one - I normally don't like low-fat soups, but you really couldn't tell with all of the other flavours going on).  Note that the photo is before I put the green  onions on top (I usually add those to the individual servings on the plates).

If you like Buffalo Chicken Wings and anything ranch, try this one out!

Buffalo Chicken and Potatoes (from Betty Crocker's Newsletter)

• 1/3 cup buffalo wing sauce (I used Frank's Red Hot Buffalo Wing Sauce)
• 6 cups frozen (thawed) southern-style hash brown potatoes
• 1 cup ranch or blue cheese dressing (I used Calorie-Wise Rancher's Choice Dressing)
• 1/2 cup shredded Cheddar cheese (2 oz) (I used PC Blue Menu light old cheddar)
• 1 can (10 oz) condensed cream of celery soup (I used low-fat soup)
• 1/2 cup corn flake crumbs
• 2 tablespoons butter or margarine, melted
• 1/4 cup chopped green onions (3 to 4 medium)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. In medium bowl, stir together chicken strips and wing sauce.
3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.
4. In small bowl, stir together crumbs and butter. Sprinkle in baking dish.
5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink* when centers of thickest pieces are cut. Sprinkle with green onions.

*mine took an additional 15 minutes after, as the chicken was still pink

Spanako-Pasta

I made this last night and quite enjoyed it.  It tastes a lot like Spanakopita (greek phyllo pastries filled with a feta and spinach mixture).  Mike thought it was "okay as a side dish", but his theory is that if it doesn't contain some type of meat, it's not a real dinner!  

Spanako-Pasta (from Taste of Home Healthy Cooking Magazine)

• 4-1/2 cups uncooked whole wheat spiral pasta
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup reduced-sodium chicken broth or vegetable broth
• 3/4 cup fat-free milk - I used 2% because that's all I had
  
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 2 ounces reduced-fat cream cheese
• 2 tablespoons lemon juice
• 2 tablespoons snipped fresh dill
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Dash cayenne pepper
• 3/4 cup crumbled feta cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the spinach, Parmesan cheese, cream cheese, lemon juice, dill, nutmeg, salt and cayenne; heat through. Drain pasta, reserving 1 cup liquid. Toss pasta with spinach mixture, adding some of the reserved pasta liquid if needed. Sprinkle with feta cheese. 

Yield: 4 servings.