T HE WORKBOOK

1⁄2 cup Greek yogurt

2 Tbsp mayonnaise

2 Tbsp fresh lemon juice

Kosher salt and pepper

1Tbsp chopped chives

3 stalks celery, thinly sliced diagonally

1 scallion, thinly sliced

2 oz blue cheese, crumbled (about 1⁄4 cup)

1⁄4 cup fresh flat-leaf parsley, roughly chopped

3 Tbsp ketchup

3Tbsp buffalo wing sauce (we used Frank’s)

1 31⁄2-lb rotisserie chicken

8 medium wraps (spinach, tomato or plain)

3 cups baby romaine lettuce leaves

11⁄2 cups grape tomatoes, halved, or sliced if large

4 slices bacon, cooked

1. In small bowl, combine yogurt, mayonnaise, lemon juice and 1⁄4 tsp each salt and pepper; fold in chives.

2. Transfer half to medium bowl and toss with celery, scallion and blue cheese; fold in parsley.

3 In second medium bowl, combine ketchup and buffalo wing sauce.

4. Remove chicken breasts from chicken, discarding skin. Shred remaining meat, discarding skin and bones. Halve 1 breast and shred meat. Add shredded meat to wing-sauce mixture and toss to coat.

5. Form buffalo wraps: Divide shredded chicken and celery slaw among 4 wraps and roll up, then wrap in parchment or waxed paper.

6. Slice remaining chicken breast and form BLT ranch wraps with remaining wraps, lettuce, tomatoes, bacon, sliced chicken and reserved creamy dressing. Roll up and wrap in parchment or waxed paper. Place wraps in airtight container before adding to cooler.

MAKES 8 WRAPS

Active 10 min. | Total 25 min.

Q G V

11⁄2 lbs oyster mushrooms, separated 21⁄2 Tbsp olive oil, divided Kosher salt and pepper

2bunches Broccolini, trimmed and cut into large florets

1 cup fresh ricotta

1 tsp lemon zest Milk, as needed

3Tbsp salsa macha (we used La Comandanta)

1. Heat oven to 425°F. On large rimmed baking sheet, toss mushrooms with 11⁄2 Tbsp oil and 1⁄4 tsp each salt and pepper and roast 8 min.

2. On second baking sheet, toss Broccolini with remaining Tbsp oil and 1⁄4 tsp each salt and pepper. Toss mushrooms, add Broccolini to oven and roast both until golden brown and tender, 10 to 12 min. more.

3 In bowl, mix ricotta and lemon zest, adding milk so mixture is smooth. Spread onto large plate or platter.

4. Arrange Broccolini and mushrooms on top of ricotta, then spoon salsa macha on top.

SERVES 4 About 359 cal, 24 g fat ( 10 g sat ) , 18 g pro, 433 mg sodium, 22 g carb, 9 g fiber

OREO SUNDAE

MUG CAKE Q O

Active 5 min. | Total 5 min.

8Oreo cookies

1⁄2 cup milk

Mint chocolate chip ice cream, vanilla ice cream, chocolate sauce, strawberries and raspberries, for serving

1 In mug, mash cookies into small pieces. Add milk and continue mashing until combined. Microwave on High 1 min. If not set, microwave 20 sec. more.

2. Serve topped with ice cream, chocolate sauce and berries if desired.

SERVES 1 About 501 cal, 22.5 g fat (7.5 g sat ) 7 g pro, 412 mg sodium, 73 g carb, 3 g fiber

Make It Vegan

Swap in an equal amount of oat milk for cow’s milk to turn this sweet into a plant-based treat. Then top with your favorite vegan ice cream, chocolate sauce and sprinkles.