Eye of Round Roast Wraps with Cannellini beans & spinach

OK, I racked up at the grocery store.  First of all thank you for joining/reading the blog.  I'm glad to have someone to talk to about this stuff.  Otherwise my head would explode!!  So here's what's on the menu tonight.  The great thing about this is that the onion yogurt spread for the sandwiches can be refrigerated for the week's use as well as the eye of round for the wraps and the beans and spinach.  All easily heated up for lunches and etc as you'll see as we go through the week, or eaten chilled.  SO BOOM, low fat, BOOM, high protein, BOOM high fiber!  I love it.  Enjoy and ask any questions!

Eye of Round Roast with Garlic paste
3-4 pound eye of round roast
6 cloves garlic smashed
1 tsp olive oil
1 tsp salt
1tsp pepper
1 pinch cayenne pepper
Mix all above together until it forms a garlic paste

Slit the eye of round roast - pictured here - with a knife in several places all over and put small amounts of the garlic paste in the slits.  Let the roast come to room temperature for an hour or so on the counter prior to cooking.  cook at 425 degrees for 10 minutes, reduce heat and cook for 45 minutes at 350 degrees.  Remove from oven when meat thermometer reads 115 degrees.  Let the roast rest for 20 minutes prior to slicing.  You'll want to slice as thin as you can slice for these sandwiches.

 



Onion Yogurt spread for the wraps:
1 large onion sliced thin
2 bunches of scallions - white parts and green parts cut and separated
1 TBSP olive oil
2 shallots thinly sliced
1.5 cups greek yogurt
2 tsp white wine vinegar
1 tsp worchesshershire sauce
Cook onions on low heat in the olive oil for 35 minutes until brown, add the scallion whites, and the shallots, cook for an additional 25 minutes.  Remove from heat and add the scallion green tops, greek yogurt, white wine vinegar, and the worcheshershire sauce.  ** note you can add as little or as many of the green tops that you like.  To taste really.  Mix and chop these ingredients together to make your onion yogurt spread.

Assemble your wrap, I always use my Xtreme Wellness Ole whole wheat wrap (high fiber, low carb wrap).  Put a little onion spread in 1 TBSP and two to three slices of the beef!  Voila  so so yummy! 

Cannellini Beans and Spinach:
2 cans cannellini beans-rinsed and drained (you can use cannellini beans you make yourself also)
2 cups baby spinach
1 clove garlic- chopped (you can add more garlic if you like)
1tsp olive oil
pinch of salt

In a frying pan, heat oil, add garlic, cook 1 minute be careful not to brown too much makes the garlic bitter.  Just heat enough to release the flavor.  add the spinach and beans together and cook for another minute to two minutes.  Just enough to wilt the spinach and heat the beans through.  There you are you are done and these beans are a great side dish to the eye of round wrap above. 

Variations on the wrap:  If you're gonna get really crazy, add the spinach and beans, smashed to the wrap and forget the yogurt spread.  Or add the beans and spinach to the onion yogurt spread and forget the beef!  OR you can use the above as a french dip, simply add some au jus via beef broth from the pan.  You will create some broth while slicing the beef also.  Yummmeeee!!