Zucchini Hummus Wraps: #HummusMadeEasy

This post is sponsored by Arkansas Women Bloggers to promote Bush’s Hummus Made Easy. I received free product to sample for this review and am being compensated for my time. However, this all photos and ideas on this blog are my own.Hummus Made Easy

Hello May! It’s a busy month ahead with Kennedy’s high school graduation, summer plans to make for the kiddos, and several birthdays (including my own!). And with the warmer weather, I am in need of some fresh menu ideas for my family. My go-to soups and slower cooker dishes are too heavy for the hot Arkansas summer, so this month I’m going to try out some all-new-to-me recipes. Hopefully you will like them too.

Hummus Made EasyMy first recipe to share is Zucchini Hummus Wraps. I made the wraps for the first time today, and it was so fresh and delicious. The basis of this recipe is Bush’s Classic Hummus Made Easy and a can of Bush’s Garbanzo Beans. To make the hummus, you just rinse and drain the garbanzo beans and combine with the packet of Hummus Made Easy. You can do this in a blender, a food processor, or using an immersion blender like I did today.Hummus Made Easy

Zucchini Hummus Wraps (makes 2)

Ingredients
  • 1 zucchini, sliced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup baby spinach
  • 2 slices cheese (your choice)
  • 2 large tortillas (flour or gluten-free, your choice)
  • 4 tablespoons Bush’s Hummus Made Easy
Instructions
  1. Heat a skillet to medium-high heat.
  2. Remove the ends from the zucchini and Hummus Made Easyslice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
  3. Place sliced zucchini in hot skillet and let cook for 3 minutes, turn and cook for 2 more minutes.
  4. Set zucchini aside.Hummus Made Easy
  5. Place the tortillas one at a time in the hot skillet for approximately one minute, or just until a little crispy.
  6. Remove tortillas from skillet and assemble wraps: 2 tablespoons of hummus, one slice of cheese, zucchini slices, ½ cup baby spinach.
  7. Wrap tightly and enjoy immediately.

Recipe adapted from Maebells blog.

Hummus Made Easy

I even impressed myself with this recipe! I can’t wait to see what other recipes I can make using this yummy hummus.

You can find this Bush’s Hummus Made Easy at Walmart on the canned beans aisle. Hummus Made EasyBush’s Classic Hummus Made Easy (the one I used for this recipe) is a perfect blend of olive oil, tahini, garlic, and lemon juice. There are two other flavors available: Bush’s Southwest Black Bean Hummus Made Easy and Bush’s Roasted Red Pepper Hummus Made Easy. I can’t wait to try them all!

Check out www.hummusmadeeasy.com for more information and up-to-date recipe inspirations. And stay tuned to my blog and social media this month for more recipes from me.

Come on, May! I’m ready for you.

Best Green Smoothie Ever

Processed with VSCOcam with a6 presetI don’t like smoothies that taste like grass. This one is different. It’s a Vitamix recipe that I tasted at Whole Foods the other day when the demo guy handed me a sample. So today I bought all the ingredients and made TWO batches of it for me and my family. Yes, click my five-year-old even asked for seconds.

photo 1(25)Green Smoothie (recipe by Vitamix)

1/2 banana, more about peeled
1 medium orange, whole, peeled but with pith intact
1-ince thick slice pineapple with core, peeled
1 1/2 cups packed fresh spinach
1 thin slice of lime with peel
2 tablespoons agave nectar
1 cup ice cubes

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds or until desired consistency.

photo 2(24)

Yield: 4 cups

Anniversary Lasagna

Five years ago today, sale my youngest daughter came to live with me from the foster care system. She was just 11 days old, and of course, I fell in love with her immediately.

photo(30)So for our “anniversary,” she got to choose what we had for dinner. She’s been on a Garfield kick for a few days, so she picked lasagna. I obliged since lasagna is one of my “back pocket” recipes. I ended up making two versions — one traditional meat and cheese and one with mushrooms, roasted red pepper, spinach and cheese.

Meat and Onions
photo 2(7)Mushrooms and Spinach
photo 3(3)

Roasted Red Peppers
photo 5(1)

Ricotta, One Egg & Garlic
photo 1(7)I also add about 2 cups of shredded mozzarella to this mixture.

Next it’s time to layer. I used two jars of Newman’s Own sauce, and I don’t pre-cook my lasagna noodles.
photo 1(7)photo 2(7)photo 3(3)photo 4(3)Finally topped with more shredded mozzarella.
photo 3(4)Finished lasagnas!
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Spinach Artichoke Chicken Pasta Dinner

We had the dish recently with our new friends John and Carol, ed and I immediately asked Carol for the recipe. I love recipes made in one big pot, and this one is so yummy. Here is the link to Carol’s blog where she has the complete recipe.
I’ll just stick with photos and cheers of delight. (Wait, you can’t hear me, so ignore that last part.)

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