HG Teriyaki Salmon Mango Wrap

Teriyaki Salmon-Mango Wrap

This yummy meal has fruit, fish and vegetables rolled up in a tortilla wrap.

Ingredients:

One 2.6-oz. pouch boneless skinless pink salmon, roughly flaked (about 1/3 cup)

1 tsp. thick teriyaki sauce/marinade

1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla

1/2 cup chopped romaine lettuce

1/2 cup mango cut into thin strips

1/4 cup thinly sliced red onion

1/4 cup jicama cut into thin strips



Directions:

In a small bowl, combine salmon with teriyaki sauce and mix well. Set aside.


Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm. 

Evenly place lettuce over the bottom half of the tortilla.
Evenly top lettuce with salmon mixture, mango, onion, and jicama.


Carefully and tightly roll up tortilla over the filling from bottom to top. Secure with toothpicks, if needed.


Slice in half.

Thanks to Hungry Girl for a delicious low-calorie recipe.

MAKES 1 SERVING
PER SERVING (entire recipe): 256 calories, 6g fat, 819mg sodium, 40g carbs, 16g fiber, 16g sugars, 24.5g protein

Roasted Teriyaki Beef Tenderloin

I received this comment from Peggy Murphy and thought it would be a great dinner for the holidays or company-

"Just a note to tell you that one of the sales people, Shelly, at Schmitt Jewelers, told me today that she cooked the Roasted Teriyaki Beef Tenderloin and not only she, but her whole family loved it, loved it, loved it!"

Roasted Teriyaki Beef Tenderloin pg 157

2 pounds beef tenderloin
1 cup sherry
1 cup soy sauce
2 tablespoons dry onion soup mix
2 tablespoons brown sugar
2 tablespoons water

Place the tenderloins in a large sealable plastic bag. Mix the sherry, soy sauce, soup mix and brown sugar in a bowl. Reserve 1/2 cup of the sherry mixture. Pour the remaining sherry mixture over the tenderloin and seal tightly. Turn to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally.
Preheat the oven to 450 degrees. Remove the tenderloin from the plastic bag and arrange in a roasting pan. Roast for 40 to 50 minutes or to the desired degree of doneness. Let rest for 15 minutes and thinly slice. Heat the reserved sherry mixture and water in a small saucepan and drizzle over the tenderloin on a platter.
Serves 8

New Store Selling Tastes & Treasures

Always good to visit a new customer and it was a treat to deliver cookbooks and meet Missy Shakelford and Vivian Mueller, owners of Gifts with a Conscience at 3301 E Indian School in Phoenix. http://www.giftswc.com/

Their philosophy is to support non profit organizations and a percentage of all their sales goes to worthwhile causes. The shop is filled with lovely gift ideas and our cookbook is selling very well. This delivery was a reorder for them. My eye caught the lovely wrought iron book stand that would look so good in my kitchen with our cookbook displayed on it. Check it out www.giftswc.com

Vivian told me her 23 year old daughter, Christina, loves to cook from Tastes & Treasures and Roasted Teriyaki Beef Tenderloin, pg 157 is a favorite, especially with her boyfriend and sister. She also makes the Mexican Chicken Casserole, pg 182, but "lightens" it up a bit with lower calorie ingredients.

The ladies mentioned that they usually go out for dinner at Christmas but this year, with a down economy, they have decided to celebrate with a dinner party using recipes from the cookbook.