Fresh cherries & tarragon add delicious flavor to this easy Chicken Salad Sandwich recipe! It’s made with greek yogurt instead of mayonnaise for a healthy spin on a classic!
Chicken salad is one of of the easiest things to meal prep and eat throughout the week. It’s a great way to use up leftover rotisserie chicken and this version is both healthy and delicious!
Fresh sweet cherries are available from June through August, but frozen cherries can be found year-round. If fresh cherries can’t be found, simply thaw frozen cherries under cold running water and add them to the salad.
I like to serve my chicken salad sandwich open-faced on sourdough bread. I’ve also used multigrain gluten free bread to make this sandwich gluten fee. And I’ve tried the sandwich on butter croissants, which is Kurt’s favorite way to eat the sandwich!
No matter which way you serve it, the combination of sweet cherries, tart greek yogurt dressing and fresh tarragon, will make this the best chicken salad sandwich you’ve ever had!
In just 5 minutes, toss together this easy buffalo chicken wrap recipe, filled with shredded chicken, buffalo sauce, veggies & cheese! These wraps can be served cold or gilled & served warm!
My love of buffalo chicken runs deep! So deep that I devote part of each Sunday evening to making a big batch of Instant Pot Buffalo Chicken. I use this chicken in recipes throughout the week.
To make shredded buffalo chicken, simply add chicken breasts and buffalo wing sauce to an Instant Pot or slow cooker. Let the device do the work for you! After the chicken is cooked through, shred it apart and use it in a variety of recipes throughout the week. It’s seriously that easy!
Picked up a rotisserie chicken at the grocery store over the weekend? You can also shred up the leftovers and use it in this recipe.
Start this wrap with shredded, cooked chicken and the rest of the recipe only takes 5 minutes to make! All of the delicious flavors of buffalo wings in a quick and simple lunch recipe? Yes, please!
Thai sweet chili turkey is wrapped up in warm pita bread with sweet Thai chili hummus and veggies in this delicious pita wrap recipe, perfect for lunch at home or on-the-go!
Today’s post is sponsored by my friends at Jennie-O!
A sweet Thai chili, banh mi sandwich and greek pita wrap walk into a bar, they get friendly and this Sweet Thai Chili Turkey Pita Wrap is born! 😉
But seriously, this epic combination of Jennie-O Sweet Thai Chili Turkey, wrapped in warm pita bread with a sweet thai chili sauce + hummus combo, fresh cucumbers, red bell peppers and carrots is a can’t miss wrap recipe made in less than 10 minutes!
Crispy bacon, creamy avocado and juicy tomatoes are combined in this scrumptious gruyere and avocado grilled cheese sandwich recipe!
It’s National Grilled Cheese Day y’all and I couldn’t be more excited, because, bread + butter + cheese, yes, please! Add in crispy bacon and creamy avocado and you’ve just combined everything I love into one epic grilled cheese sandwich!
This 5 minute Salmon Taco Rice Bowl recipe is a delicious, wholesome and easy lunch idea!
Today’s post is sponsored by Minute Rice & Chicken of the Sea.
While it’s true that I have only ever worked a “9-5” corporate job for three months of my life, I did spend a lot of time in college, like 7 years.
During my time in college, I spent long days on campus and got so sick of eating at the same sandwich shop every day. Bringing my lunch meant, basically the same thing, bringing a sandwich or salad, every day!
I was always on the look out for something new, delicious and nutritious that I could bring to school with me, and make in just a couple of minutes, only using a microwave.
Now, I may not be in school anymore, but there are still those days where I need a go-to 5 minute lunch option when I’m too busy to cook anything and that’s where my friends at Minute® Ready to Serve Rice and Chicken of the Sea come in!
Both Minute Ready To Serve Rice cups and Chicken of the Sea Salmon pouches are wholesome, delicious ways to spice up your lunch routine!
Have you ever looked at a fresh artichoke in the grocery store and thought, wow, that’s beautiful, but what in the world do I do with it?!
Well Ocean Mist Farms, the largest grower of fresh Artichokes, is challenging everyone to “Be an Artichoke Adventurer” and get cooking with the delicious fresh vegetable!
If you’ve never prepared a fresh artichoke at home, it’s quite simple and can be done many ways, by baking, grilling or steaming it. In this post, I’m going to show you how to steam fresh artichokes, then turn the “meat” from the leaves and the heart of the artichoke into three delicious artichoke toast recipes!
This ham and cheese sandwich recipe is given a sweet twist with apricot preserves and sweet Hawaiian sliced bread, perfect for an easy lunch!
With school back in session for most of my friends with kids, it’s that time of the year when parents are thinking about what to pack in their kids lunch box.
Since I’m all about putting a delicious twist on traditional recipes, I took a lunchbox favorite, the ham and cheese sandwich, and gave it a sweet twist with apricot preserves and Hawaiian Sweet Bread!
Roasted Vegetable Vegan Pizza is made with a phyllo dough crust & topped with roasted tomatoes & garlic for a quick & easy pizza recipe!
So excited because today marks the first day of “Meatless May”!!!
Yes, the next 31 days are dedicated to all my veggie lovers, vegans and vegetarians looking for some new yummy recipes minus the meat!
Part of my inspiration for this month was the fact that my roommate recently decided to go vegan so I found myself attempting to make recipes for him.
I thought it was downright impossible at first, no butter, no eggs, no milk, no CHEESE, heaven forbid! But it has actually become a fun challenge to create something flavorful and filling without all these ingredients!
Not all the recipes this month will be vegan (I can’t go a whole month without cheese, come on people!) but I will include a few in hopes that you all will embrace them and see how delicious vegan can be!
This first recipe is my favorite vegan dish so far!
Ingredients (makes 1 pizza – serves 2)
1 large tomato (sliced)
8 cloves garlic
1 large onion (sliced)
3 tbsp olive oil (divided)
2 tbsp balsamic vinegar (divided)
1 tsp italian seasoning
1/2 tsp black pepper
1/4 cup fresh basil (sliced)
1 tbsp brown sugar
10 sheets phyllo dough
Start by roasting the tomatoes and garlic. Line a baking sheet with foil and place tomatoes evenly in rows with cloves of garlic in between.
Drizzle 2 tbsp olive oil and 1 tbsp balsamic vinegar on top. Next sprinkle italian seasoning and black pepper evenly, then top with strips of basil.
Roast at 425°F for 40 minutes.
Now it’s time to caramelize the onions.
Heat 1 tbsp olive oil in a large skillet, then add the sliced onions.
Once onions become transparent add 1 tbsp balsamic vinegar and brown sugar.
Cook down until all liquid is absorbed and onions are a golden brown color.
Once cooked completely set to the side. Now remove the roasted tomatoes from the oven.
Set to the side and prepare the phyllo crust. You want to make sure all of your ingredients are ready to go before you make the crust so that the phyllo dough does not dry out.
Lay the 10 sheets on top of each other and fold in half. One at a time fold down the sheets of dough.
Brush (or spray) each layer with olive oil. I chose the spray method for a faster process which is less likely to dry out the dough.
Repeat until all layers except the top have been coated then repeat on the other half. Finally coat the top and fold edges in to make the crust.
Once all edges are folded in spray or brush the crust with olive oil.
Start by topping with the caramelized onions.
Next, top with the roasted tomatoes and garlic.
Place into the 425°F oven for 15 minutes or until the crust is brown and crispy.
Cut into square slices and serve!
This pizza is packed with flavor, light and crispy!
Spinach artichoke dip, delicious yes, make it into lunch, yes please!
I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!
Ingredients (serves 2)
8 oz penne pasta
3 tbsp olive oil (divided)
4 oz kale
1/4 cup water
8 oz cream cheese
1/2 cup plain greek yogurt
14 oz can artichoke hearts
2 cloves garlic (crushed)
1 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 cup parmesan and romano cheese
Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid. On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.
Next add the greek yogurt, salt and garlic to the melted cream cheese.
Add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.
Add the artichoke hearts to the pasta sauce.
Stir to combine then add the cooked kale.
Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.
Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!
The traditional BLT sandwich gets a twist with kale replacing the lettuce and caesar dressing replacing the mayo for a simple, on the go BLT caesar wrap!
Every once in a while an unplanned “what’s in the fridge?” meal turns into a new favorite and last week that most definitely happened!
I turned a classic favorite, the BLT, into a new, fun wrap with kale instead of lettuce and caesar dressing instead of mayonnaise!
1 large flour tortilla
2 tbsp caesar dressing
2 cups kale
1 tbsp olive oil
3 slices cooked bacon
1/2 cup tomatoes (sliced)
2 tbsp parmesan cheese (shredded)
Start by cooking the kale in 1 tbsp olive oil over medium-high heat for 2-3 minutes. Add 1/4 cup of water and cover the skillet to steam the kale for 4-5 minutes.
Meanwhile, spread the dressing into the middle of a tortilla.
Next add the cooked kale and bacon on top.
Top with the tomatoes and parmesan cheese.
Wrap it up and dig in!
Oh my gosh, the crispness of the bacon with the mild bitterness of the kale and the creaminess of the caesar dressing, this was such a great, random concoction and I’m not going to lie to you all, I ended up making it two other times last week!