Tonight’s dinner was a variation of the Crack Slaw recipe on page 6 of Janeva’s ideal cookbook. I substituted tofu instead of ground beef and instead of 3 1/2 cups of shredded cabbage I used a mixture of shredded green cabbage, broccoli and kale slaw and cauliflower rice. All from Trader Joe’s fresh produce section.
I also made the pita wrap (Page 22) using the tomato basil soup mix. I used a serving of the slaw and topped it with fresh heirloom tomatoes, chopped red onions and then I drizzled Walden Farms coleslaw dressing on top.
PITA BREAD WRAP
Recipe by Jan Eickhoff
1 IP soup mix or potato puree mix
1/4 tsp baking powder
1⁄4 tsp Italian seasoning (or other fav seasoning)
1⁄4 tsp. garlic powder
1/3 C. liquid egg whites (or 2 egg whites, whisked lightly)
1 tsp olive oil
1. In a small bowl, mix all dry ingredients. Add liquid ingredients and stir to blend.
2. Heat a small frying pan over medium heat, spray with cooking spray. Add batter and spread into a large pancake size with the back of a sprayed spoon.
3. Cook until browned, flip and cook the other side.
Servings: 1 IP unrestricted
TIP: You can change out the seasonings, to taste, depending on your preferences.