Hi C.,
I like the following wrap sandwich recipe:
1 whole wheat or olive oil wrap
mayo mixed with chopped jalepenos or green chilis
Lettuce
Tomatoe
sliced avocado
blanched snap peas
swiss cheese
layer above ingredients on wrap
Butternut squash soup
saute' in butter white part of 2-3 leeks until soft, add ground thyme to taste, stir in aprox. 3 lb cooked butternut squash (I roast mine, but for convenience you can use the chopped frozen butternut squash, if you do, don't cook it first)add atleast 28 oz vegetable or chicken broth, simmer aprox 20 minutes, puree' in blender, if too thick add more broth and simmer a little bit longer. Serve with a dollop of sour cream and a sprinkle of chives. (add salt and pepper to taste)
I hope that you enjoy these recipes
Sarah