After posting the LOVE Wrap last week, I wanted to try some new wrap variations. This was one of my favorites, although it doesn’t have a cute acronym. The wrap includes romaine lettuce, shredded carrot, sliced cucumber, avocado, and a slice of deli ham. It was delicious and very filling.

You had me at hello. When I saw this wrap recipe, I knew I had to make my own version of Lettuce, Onion, Vegetable, and Egg Salad. Here’s the wrap, before and after rolling:

2 eggs, boiled

2 t reduced calorie mayonnaise

1 t mustard

Salt & Pepper

1 whole wheat wrap

2 leaves romaine lettuce

1 small carrot, peeled and shredded

2 slices red onion, separated

Dice hardboiled eggs in a small bowl and mix with mayonnaise, mustard, salt, and pepper. Lay wrap on a dish, and add lettuce leaves and shredded carrot. Spoon egg salad onto the vegetables, and place red onion rings on top.

-Adapted from Ellie Krieger

The first time I tried tempeh was several years ago, when I used it in a recipe intended to turn tempeh into vegetarian sausage. That recipe went into the recycling bin! I wanted to give it another try, so I made this Smothered Tempeh Sandwich, using Laughing Cow Light cheese and whole wheat English muffins.

I liked the combination of onions, mushrooms, and red wine, but the tempeh itself wasn’t that impressive. If you are looking to give tempeh a try, I’d recommend the recipe. Otherwise, I would say just cook the other ingredients to use a topping for your favorite burger – either vegetarian or not.

This was a quick and easy lunch. Those Laughing Cow wedges sure do come in handy!

1 (6 oz.) can crab meat, drained
1 Laughing Cow Light wedge
1 T mustard
2 t reduced fat mayonnaise
Salt
Pepper
1 English muffin

Mix crab, cheese, mustard, and mayonnaise in a small bowl. Microwave for 20 seconds. Mix, and microwave for an additional 20 seconds. Season to taste with salt and pepper, and spread on English muffin to make an open faced sandwich.

I did not miss the beef at all in this cheese “steak” sandwich! The mushrooms and onions had so much flavor, and you may want to add peppers to the mix as well. You could definitely use sliced cheese here which would give the sandwich a more traditional look, but the Laughing Cow wedges worked well.

1 t olive oil
1 onion, sliced
2 Portobello mushrooms, sliced
1 t flour
1 T balsamic vinegar
1 T soy sauce
2 wedges Laughing Cow Light cheese
2 whole wheat buns

Heat oil in a frying pan over medium heat. Add sliced onions, and cook for 5-10 minutes. Add mushrooms, and continue cooking until vegetables are soft and golden brown. Sprinkle flour over vegetables, and add vinegar and soy sauce and mix well. Simmer for 1 minute, and add salt and pepper to taste.

Divide mixture between 2 whole wheat buns which have been sliced and spread with cheese.