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DeAnna Lee




Cottage Cheese Crunch

It's the last day of winter!  Yahooooo!  Since spring is doing it's darndest to get sprung, I was inspired to pull out some spring recipes!  

I love making this Cottage Cheese Crunch!  I make a big batch and eat on it for a few days.  It's meatless, but you can add any meat you like to this.  That's how I make it for my FBP.  

But for me, I just go vegetarian and feel much lighter in just a day or two!  

It's easy too!  



COTTAGE CHEESE CRUNCH

1 large container 2 % cottage cheese
1 pack large low-carb/ wheat tortillas
1 head of romaine lettuce
2 lemons
zest of two lemons
1 bunch of fresh basil 
3 bell peppers ANY COLOR (I get red, yellow, green, and orange) 
2 carrots
1 small red onion 
1 tbsp. garlic powder
1/2 tbsp. crushed red pepper
salt and pepper to taste
1 tbsp.  olive oil (this helps preserve the salsa) 

Chop all the veggies and put into a large bowl.  Add the basil and onion.  Add the lemon zest and squeeze both lemons over the veggie mixture.  Add the olive oil, garlic powder, crushed red pepper, then add enough salt and pepper to taste.  

Cover this and set it in the fridge.  The longer it sets the yummier it gets. 

Now build your Cottage Cheese Crunch wrap!  

Take one tortilla and line it with 2 large outside leaves of the romaine lettuce!  Add a couple scoops of cottage cheese, then layer your veggie salsa on top.  Roll it up, cut it diagonal lengthwise, and NOSH out!  




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03/19/2013 11:59AM
Cottage Cheese Crunch
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