Boiled Egg, Bacon & Spinach Wrap

Sometimes we get caught in a rut with breakfast choices when we're running around trying to get ready for school. Here's a healthy, quick, nutritious and delicious breakfast wrap that you kids can even make yourself.

Let me drop some knowledge on ya! Whole grains provide our bodies with essential vitamins and minerals, which lessen the risk for heart disease, stroke and diabetes. They also slow weight gain, reduce body fat and blood pressure.

Serves 1

1 Mission Foods 8" multi-grain tortilla
1 large bolied egg
1 piece of bacon, cooked crispy and strained
¼ c. fresh spinach leaves, washed and dried
¼ c. shredded low fat cheddar cheese

Scrape the boiled egg on a box grater into a medium-sized bowl (watch your fingers!). Break the bacon strip with your fingers into same bowl. Add the fresh spinach and shredded cheese. With a large spoon, gently stir until everything's combined. Lay the tortilla on a flat surface and spoon the mixture in a straight line in the center of the wrap. Take one side of the tortilla and fold it into the center. Fold the left side of the wrap to the center and roll until it's all wrapped up. Serve.

TV & BOOKS

The New Low-Country Cooking

There's a whole world of flavor packed into an eighty-plus-square-mile area surrounding the cities of Charleston and Savannah. It's called the Low Country of South Carolina.

For centuries, Low Country cooks have taken the diverse foods of Africa, France, Spain, and the Caribbean and turned them into one of the most intriguing regional cuisines.

Chef Marvin Woods offers a new take on this extraordinary cuisine. By incorporating these international flavors with contemporary techniques, he stays true to the roots of the original dish, yet creates new flavors that are innovative and delicious. With the sure hand of a seasoned chef, Woods transforms standards like fried chicken and gumbo into updated healthy, quick dishes for today's kitchen. Try his Southern-Exposed Fried Chicken; it's fried, then baked, for crispy, greaseless results. His Vegetable Gumbo is light, flavorful, and satisfying. There's everything from Bourbon-Soaked Pork Chops and Barbecued Short Ribs to Pan-Seared Pompano and Southern Summer Ratatouille.

Rice, South Carolina's great contribution to the American culinary melting pot, takes center stage in Crab and Shrimp Pilau and Five-Greens Rice. You'll also find recipes for the ultimate Southern classics--biscuits and cornbread--along with sensational desserts such as My Favorite Mini Mud Pies and Praline Bread Pudding.

But The New Low-Country Cooking is much more than a great cookbook. Chef Marvin shares historical tidbits on how dishes and ingredients got their names, where they originated, and the indisputable importance of African-American cooks in Southern life.

The New Low-Country Cooking hits a high note in American regional cuisine and converts the best of low country cooking into healthy, quick recipes easily followed by home cooks everywhere.

Home Plate Cooking

Nothing says the South more than its unique food and various cooking styles. Each southern recipe is a cherished heirloom passed down from generation to generation and Home Plate Cooking shows how to prepare that special southern recipe your grandmother used to make, while sharing fresh, healthy quick versions of the same food. That could mean preparing a marinade for collard greens that will eliminate the need for fat back, or cutting down on preparation or cooking time for a family favorite. Featuring 150 recipes, Home Plate Cooking celebrates home cooked southern meals in a way that uniquely presents each southern recipe.

"I started challenging myself six or seven years ago to prepare tasty cuisine that reflected my heritage and influence but to alter it so that people could eat it more than once a week and not have to worry about suffering from high blood pressure in every bite," Woods said. In Home Plate Cooking, Chef Marvin shares low country recipe delicacies such as:

Cheddar Grits Souffle
New Southern Chicken & Dumplings
Carrot Apple Slaw
Cheddar Cornbread
Okra & Tomatoes
Bourbon-Baked Ham
New Orleans Barbecued Shrimp
Pecan Sandies

TELEVISION

Home Plate - Turner South

Chef Marvin Woods served as the celebrity chef host to the wildly popular show, Home Plate on Turner South, a division of TimeWarner. The chef show ran for four seasons from 2002-2006 and was among the network's top-rated shows. Home Plate averaged 7 million viewers each night, Monday through Friday.

Home Plate for the Holidays with Marvin Woods

Home Plate for the Holidays features a healthy quick, low country recipe and southern recipe for all aspects of holiday cooking.

As a companion piece to the Home Plate holiday special, Turner South produced and distributed a DVD. It was offered through turnersouth.com, and more than 2,500+ DVDs were sold.