pizza bites

Here is the other appetizer I tried from the Freezer book.  Again I haven't tried them, and I will update the blog when I do.  Again, this recipe called for way more ingredients than was necessary.  Luckily I only had 2 cups of marinara left and I adjusted the mozzarella accordingly.  It turned out to be the perfect amount for 1 package of egg rolls.  So glad I didn't follow the recipe.  I would have had lots of left over sauce.
I did make some pepperoni, but I will just warn they are a lot easier to make with just cheese.  If making them with pepperoni, be extra careful closing them so the pepperoni doesn't rip the egg roll.
These were super time consuming.  Egg rolls usually are.  I love knowing what is in them.  They are healthy - except for the pepperoni which was actually turkey pepperoni, so better than the regular stuff.  I also like the healthiness of the marinara sauce I made.  (next post.)  Lots of veggies in there.

Ingredients

• 2-2 1/3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 package wonton wrappers (I cut a small rectangle off of mine because they were not square.  I suggest that if planning on folding them into triangles.)
• 50 slices pepperoni (Optional -I used about 20 slices turkey pepperoni and put 1 slice in 20 of the wontons)

Directions

1. In a large bowl, stir together marinara sauce and shredded mozzarella
2. Place 1 wonton on a clean surface.  Place 1 slice pepperoni (if using) on the wonton - I sliced mine in quarters and found it easiest to place them in a triangular shape (1 piece in the bottom corner, then 3 right above that going diagonally across filling 1/2 of the wonton) before adding the cheese to make them the easiest to fold.   Top with 2 teaspoons cheese mixture (I used a 1/2 Tablespoon and heaped it just a bit to make approximately 2 teaspoons.)
3. Lightly wet 2 adjacent sides of the wonton.  Fold on a diagonal and seal edges.  Repeat with remaining ingredients.  (I thought this was a bit speedier to do making 4 at a time.  4 wasn't too many for the edges to dry out too quickly and it was faster to pepperoni 4, cheese 4, wet 4, then seal 4.  It was also way faster not to use the pepperoni -may have been faster to use if I hadn't cut it, but I thought it would be cuter that way.  I'm also not sure how well it would have fit uncut.  I honestly think i'd just make them with no pepperoni next time.  I'm trying to use less meat anyway.  I just had some in the fridge and wanted to use it, but I don't think the time involved to add it is worth it.)
4. Freeze in a single layer on a wax paper covered baking sheet.  (I used 2 and barely squished them all on there. - don't let them touch when freezing of they will stick together.)

After freezing

1. The book only gives the option to fry these at 350 for 4 minutes.  I plan to try and spray them with cooking spray or brush them with olive oil or something and bake them in the oven.  I've also thought of making them like pot stickers with just a little bit of oil in the bottom of the pan.  When I actually get to that point, I'll update the blog.  In the meantime, I have to write and know what I did.

Mozzarella sticks

This recipe comes from a book I  have out from the library right now called The complete Idiot's guide to easy freezer meals.  I checked it out when I was very into trying lots of different freezer meals.  I haven't found too much I'd like to try as far as a meal goes, but there were a couple appetizer/lunch ideas I wanted to try.  This was one of them.  Unfortunately the jury is still out on how they taste because they are still in the freezer.  However, the book goes back to the library tomorrow, and if I don't blog it soon, I'll forget what I did.

This original recipe called for a lot more ingredients that I actually ended up using.  I'm editing down to the amounts I used.

Ingredients

• 3 eggs
• 1-1 1/2 cups flour (I can't remember here if I used the full cup and a half.)
• 1 1/2 cups Italian-seasoned breadcrumbs (I couldn't find my other container of breadcrumbs, and this was all that was left in the one I could find.  However, it worked perfectly and I was glad I hadn't wasted more -original called for 3 1/2 cups.)
• 20 sticks of mozzarella or string cheese
• marinara for dipping 

Directions

1. On a plate, beat 2 eggs with a fork.  Place flour on another plate.  Pour bread crumbs into a large plastic bag.
2. Prepare a baking sheet by covering with waxed paper. 
3. Using tongs (or you fingers - I couldn't get tongs to work well) dip 1 string cheese in the egg.  Let excess egg drip off over the egg plate, then roll the egg coated cheese in flour.
4. Dip the cheese back into the egg mixture rolling to coat.  Let excess egg drip off.  Place in the bag of breadcrumbs and shake to coat.  Remove cheese from the bag and place on prepared baking sheet.  Repeat with remaining cheese adding the extra egg when necessary.
5. Freeze mozzarella sticks on the baking sheet.  Once frozen, transfer to a freezer container or zip top bag.

After freezing

1. These can either be fried in oil at 350 for about 4 minutes or baked at 400 for 8 minutes.
2. Serve with marinara sauce.

bbq chicken tortilla pizzas

Here was another totally easy, super quick idea that I loved from my Rachael Ray magazine.  To be honest, she did make hers more high class by using gouda and red onions.  I used either monterey jack or cheddar and sweet onions because that is what I usually have around my house.   I also loved that these used corn tortillas.  I love corn tortillas.  YUM!  These would make a great quick lunch, but we had them one day for dinner.  I'm not listing quantities because it isn't like I measured anything. Rachael Ray had it for 4 corn tortillas.  I think I made 16 or so for dinner.  However many it took to use up my 12-16 oz. package of pre-cooked chicken.  I also didn't add the onions to all of them.  Probably about 1/2 for my kiddos who don't like onions.  They were still tasty.

Ingredients

• corn tortillas
• cream cheese
• pre-cooked chicken
• Barbecue sauce
• shredded cheese (we used Monterey Jack, cheddar or a combination of both)
• diced onion

Directions

1. Toss chicken with Barbecue sauce.  Preheat oven to 375.  
2. To make each tortilla, Spread with a thin layer of cream cheese, add some of the bbq chicken, sprinkle with cheese and onions if desired. 
3. Bake for 15 minutes. 

sweet pineapple and red bean bundles

This recipe also comes from my no whine with dinner book.  This is the second bundle idea I have made in the past week, planned that way on purpose to use up the other half of the egg roll wrappers.  Unfortunately 1 package is less than 24 wrappers, so I only had wrappers for for 8 today.  However, I tasted the rice mixture and LOVED it, so I wasn't sad to just eat that.  I would definitely make the rice mix for lunch or just as is for dinner.  Yum.  The rest of the family didn't seem as impressed, but I really liked the combination of the cumin, rice, beans and pineapple.  I am not as hip on the wrappers.  Either they don't cook enough for my liking, or they crisp too much.   Maybe wrapped as an egg roll, baked in the oven and then flipped?  This time I did spray the bottom of the muffin tin, that seemed to help the bottom brown a bit better, but still I was not impressed.  Here is the recipe for the rice mixture though - super tasty, and super easy, especially if you have a rice cooker.

Ingredients

• 1 1/2 cups cooked rice (I used white for time yesterday, but will try brown next time.)
• 1 15 oz can red beans, drained and rinsed
• 1 8 oz can crushed pineapple, drained
• 3/4 cup cheddar cheese
• 1 teaspoon cumin
• 1/2 teaspoon chili powder (original was 3/4 - 1/2 was not really spicy at all, but I liked it that way, and my kids ate it with no complaints that way)
• Salt and pepper to taste (1/4-1/2 teaspoon)

Directions

1. Mix it all together in a large bowl.  
2. If you want to, wrap into bundles like these, but I don't think it is necessary.

Cucumber sandwich with chickpea summer salad

More lunch ideas from $5 dollar mom's breakfast and lunch book. (see page 172 and 253 for complete recipes)  I really liked the cucumber sandwich and they were super easy. It was just half a package of cream cheese with 1 teaspoon minced garlic and some dill (1-2 teaspoons?) Spread that on the bread and top with cucumbers. I cut mine in half lengthwise then deseeded them and chopped them into 1/2 moons.

I wasn't as big of fan of the chickpea salad. It was just chick pea onion, red pepper and cucumber. Maybe if it only used 1 can of chickpeas?? Nope, I probably still wouldn't like it. I'm just not a fan of chick peas. They are great in hummus, great in my favorite chocolate cake, but a bit dry of a texture for me to enjoy them as the main bean in a salad. I do however think I would like this salad with another bean substituted. It was just a Tablespoon of vinegar and of oil with a bit of garlic mix (I used a garlic salt that had a few herbs in it. The original called for twice the oil but I really have an aversion to my food feeling oily, so I used only 1 Tablespoon. I was totally fine with that.)

tuna wraps (faux sushi)

Here are some tuna wraps I tried for a different lunch. They were supposed to be spicy - I didn't do that. These were a little faux sushi type wrap. I think sushi would have been easier to roll and cut, but these were a nice change.

 

Ingredients

• 2 5-6 oz. cans light tuna, drained
• 1/3 cup low fat mayo
• 1 teaspoon tabasco sweet spicy sauce
• 2 cups cooked brown rice
• 2 Tablespoons rice vinegar
• 4 burrito sized tortillas or wraps
• 1 bunch watercress leaves
• 1 avocado, thinly sliced
• 1 carrot cut into matchsticks (I just quartered a bunch of baby carrots this day.)

Directions

1. Mix tuna mayo and tabasco in a bowl.  Combine rice and vinegar in another bowl.
2. Spread 1/4 of the tuna mix on one side of the tortilla.  Spread 1/2 cup rice on the other side of the tortilla.  Make a line of carrots on one side of the rice and a line of avocado on the other.  Top with watercress leaves.  Roll up tightly and cut into pieces of about 2 inches or so.  Serve with soy sauce if desired.

bean quesadillas

Here's a super simple lunch idea that I got from $5 dollar mom's book.  I didn't use some oil she called for, and I didn't add any salt and pepper - you may want to, but everyone thought these were great just as they were.  She suggested a avocado, corn, black bean salsa which I also made.  I wasn't as big of fan of the salsa - it definitely needed the salt and pepper I left out.  :)  I added a bunch more salsa and salt and pepper when Brandon got home and it was much better.
So, the quesadillas were really good.  Tavio griped that he wouldn't want a bean quesadilla, and even less if it had ANY salsa in it ... Then he tried one.... and wanted more.  Benjamin tried one and still wanted just plain cheese.  I really liked them.
Just made these again and used 2/3 cup salsa and 1/3 cup taco sauce.  Good that way too.

Ingredients

• 1 15 oz. can black beans
• 1 15 oz. can kidney beans
• 1 cup salsa (I actually had a little less just because I ran out of 1 container and didn't open another)
• 2 cups shredded cheese (I used 1 sharp cheddar, 1 mild cheddar)
• 4 burrito size tortillas

Directions

1. Rinse and drain beans.  Combine beans, salsa and cheese in a bowl.  
2. Heat a large skillet over medium-high heat.  Spray with cooking spray.  Place 1 tortilla in the pan and top with 1 cup of the bean mixture -keeping beans to 1 side.  Fold the tortilla in half over the beans and heat on one side until nice and crisp.  Flip and heat the other side.  Serve.

I made the black bean avocado salsa by combining the following ingredients

• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 2/3-3/4 cups salsa
• 1 teaspoon cumin
• 1/4 teaspoon salt
• juice of 1 lime
• 1 avocado, diced

Just mix all the ingredients in a bowl until well combined.

Mandarin chicken salad sandwiches

I tried these for lunch today.  Brandon and I both thought they were ok.  The boys didn't like them.  I only added 1/2 of the ginger it called for, and I would probably half it again if making this again.  Other than that they were fine.  I liked that they had fruit and veggies mixed in.  I served this with a pineapple cole slaw.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup mayo
• 1 can mandarin oranges, juice reserved (I used a 15 oz. can, but didn't add all of the oranges)
• 1 celery stalk, finely chopped
• 1 Tablespoon sesame seeds
• 1/2 teaspoon ground ginger (I'd go less next time)
• 1 teaspoon garlic powder
• a couple of grinds of pepper
• 8 slices wheat bread (This made more than 4 sandwiches for us -We made only 4, but had left over.)

Directions

1. Mix mayo, 2 tablespoons reserved mandarin oranges juice, ginger, sesame seeds, garlic powder and pepper in a medium bowl.   Add the celery, chicken and oranges and stir until combined.
2. Serve as sandwiches on bread.

Orzo and Tuna Salad

Wow, I can't believe how much I'm not a fan of Thanksgiving left overs.  Maybe there's just too much of everything.  I think mostly it is that I just don't care for Turkey.  Anyway, not wanting to eat left overs for lunch today, I make Orzo and Tuna Salad for lunch.  It comes from a 2009 Betty Crocker magazine.  I didn't change too much.  Pretty simple, and not bad - seemed a bit liquidy for me, but tasty fine, and the texture wasn't bad even with the extra liquid.  Also a decent dose of veggies, and semi-simple to make.  (Even more simple if you let DH make it and only go help rinse the noodles.  :)

Ingredients

• 1/2 teaspoon salt (not sure if DH put this in the water or not.)
• 1 cup uncooked orzo or rosamarina pasta
• 3 oz. cram cheese, softened (we used neufchatel)
• 1 1/2 cups diced cucumber (about 1 medium)
• 3 Tablespoons cider vinegar
• 1 Tablespoon olive or vegetable oil
• 2 medium stalks celery, thinly sliced (1 cup
• 2 cans (5 oz. each) tuna in water, drained
• 2 Tablespoons chopped fresh dill weed (we used dried and I just sprinkled)
• Salt and pepper to taste

Directions

1. Heat 2 quarts water and 1/2 teaspoon salt in a 3 quart sauce pan.  Add pasta;  cook 7-9 minutes or until tender.  Drain pasta and rinse with cold water.
2. Meanwhile, in a food processor, place cream cheese, 1 cup of the cucumber, vinegar and oil.  Cover and process until smooth.
3. In a large bowl, mix pasta, cream cheese mixture and remaining ingredients until well combined.  Serve.

Chicken salad wraps and poppyseed dressing

This is a recipe I found over at Realmom kitchen a bit ago, and stuck it on my things I want to try page.  I planned to make it with pre-cooked chicken that I always keep in the freezer, but unfortunately, I was out and didn't know it. The only thing I had was some that had gotten forgotten on the grill and overcooked.  It was so dry that we shredded it.  Well, that is what got used today.  The recipe was actually good enough that it was still tasty even with the super dry chicken.  Of course, Tavio hated it.  Apparently he now dislikes mayo, sour cream, and cream cheese.  (Oh, but he loves cheese cake and eats lots of things with cream cheese with no complaints - go figure.)  The recipe calls for these to be rolled tightly, wrapped in plastic wrap and stuck in the fridge - we didn't do this part.  We didn't want to wait that long for lunch.  :).  They sere still delicious.  We did use some smaller bake at home tortillas which did make it a bit harder to roll.  I would definitely recommend the larger size tortillas.  

I also refused to buy a bottle of poppyseed dressing at the store.  There were very few ingredients and lots of fat grams, so I found a recipe on allrecipes.com to try and made that subbing 1/2 of the oil with water.  It was still delicious.  :)

Ingredients

• 4 cups chopped cooked chicken
• 4 medium green onions, chopped (3 Tablespoons)
• 1/4-1/2 cup chopped walnuts (we used somewhere in between)
• 1 cup creamy poppy seed dressing (I used the recipe below)
• 1 8 oz. container cream cheese spread (I used reduced fat
• 8 10 inch flour tortillas (we used 12 6 inch plus finished off the salad with wheat thins)
• Leaf lettuce (we used green leaf)
• 1 1/2 to 2 cups finely chopped strawberries

Directions

1. Mix chicken, onions and walnuts in food processor bowl.  Cover and process by using quick on and off motions until finely chopped.  Add 1/3 cup poppy seed dressing; process only until mixed.  (I had already shredded chicken, so I just processed away.  it was also dry so I added an additional 1/3 cup dressing to the mix at this time as well.)
2. Mix remaining dressing (for me only 1/3 cup) and the cream cheese spread in a small bowl with a spoon unitl smooth.  Add chicken mixture and combine unitl well mixed.  
3. Spread chicken mixture evenly over the surface of tortillas leaving top inch of the tortilla uncovered.
4. Press lettuce on top of the chicken.  Sprinkle strawberries over chicken.
5. Firmly roll up tortillas, beginning at the bottom and rolling toward the 1 inch tortilla that is uncovered.  As you roll chicken mixture will cover the rest of the tortilla and seal it.
6. Wrap each in plastic wrap and refrigerate 1 hour.  cut in half on a diagonal and serve.

Poppy seed Dressing

adapted from allrecipes

Ingredients

• 1/2 cup splenda
• 1/4 cup sugar
• 1 teaspoon mustard powder
• 1 teaspoon salt
• 1/3 cup cider vinegar
• 1 Tablespoon diced onion
• 1/2 cup oil
• 1/2 cup water
• 1 Tablespoon poppy seeds

Directions

1. I think you could probably just blend everything but the poppy seeds in the blender, then stir in the poppy seeds.    I actually blended everything but the water, oil and poppy seeds, then added the oil, let it get nice and white and creamy then added the water, blended for just a second then stirred in the poppy seeds.

Crunchy Tuna Salad

I made this salad for lunch on Saturday.  It was a great salad.  I don't think I've ever made a tuna salad that was just a salad, not a sandwich.  This recipe came from my simple and delicious magazine.  I did alter some things to make it a bit healthier. (used light mayo, fat free sour cream, red leaf lettuce rather than iceburg, and cut down on the chow mein noodles.)  It was still very tasty.

Ingredients

• 1/3 cup mayonnaise (I used reduced fat)
• 1/3 cup sour cream (I used fat free)
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 head lettuce (I used red leaf today.)
• 1 can (12 oz.) tuna, drained and flaked (I used 2 5 oz. cans, but I think the bit more tuna would be good.)
• 1 cup frozen peas, thawed (I used petite peas and just rinsed them in warm water.)
•  Chow mein noodles

Directions

1. In a small bowl, combine the mayo, sour cream, garlic powder, salt, and pepper.  In a large bowl, combine the lettuce, tuna and peas.  Add mayonnaise mixture and  toss to coat.  Serve on individual plates.  Sprinkle with chow mein noodles.

fiesta bites

These were a cute little appetizer recipe from Hungry Girl's book.  I was busy teaching piano lesson, so DH made them.  We doubled the recipe and left out taco seasoning, plus used our own chicken.  They were good, but I wish they could have been a bit more crispy.  Not sure how to solve the problem.  DH and I talked about cooking the crisps longer and the middle less, but then the cheese may or may not melt.  I also didn't like that there was some of the powdery flour on them still.  Not sure how to remedy that either - spritz them better with cooking spray, or wet them with water?  Something I want to experiment with because I really liked the idea of a won-ton bowl.  Although they are meant to be an appetizer, serve 4 and they are lunch.  That is what we did.

Ingredients

• 24 small wonton wrappers
• 1/4 cup taco sauce
• 2 Tablespoons cream cheese (1/3 less fat)  (actually, I think I'd swap this with sour cream next time.  It would be way easier to mix and just as tasty.)
• 10 -12 oz. chopped cooked chicken (we used our pre-grilled)
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn
• 1/2 cup fat free cheddar cheese
• 1 tomato, diced (although DH didn't use this today)
• lettuce shreds (we didn't add these, but I wanted to - just didn't have any)
• sour cream (as I type, I'm thinking this would have been great)
• additional taco sauce

Directions (I will be modifying these eventually)

1. Preheat oven to 350.  Spray 2 - 12 cup muffin pans with non-stick spray.  Place a wonton wrapper into each muffin cup, pressing it into the bottom and sides.
2. Lightly spray wrappers with non-stick spray.  Bake in oven for about 4 minutes until the corners begin to brown.  Remove from oven (but don't turn the oven off.)
3. Mix taco sauce and cream cheese (or sour cream) in a bowl.  Add chicken and stir until coated.  Add beans, corn, and cheese, stir well.  
4. Divide amounge wonton shells.  Return pan to oven and bake for 8 minutes or until chicken mixture is hot and cheese is melted.  
5. Top with tomato, lettuce, sour cream, and taco sauce.

Chicken Taquitos

Well, I got the idea for these from Hungry Girl's book.  She calls them exploding chicken taquitos, but I didn't do a good job of following directions (imagine that.)  What I really loved about this recipe is that I had some chicken we had overcooked one day making the precooked chicken that we always make as a time saver.  I  had ground that up and thrown it into the freezer, but never had a use for it.  This recipe had you add some salsa to some canned chicken so I used my dried, shredded chicken and ended up adding double the salsa and then some taco sauce.  Then somehow I forgot to add the cheese and had to go back and add it, I didn't microwave the tortillas long enough and they weren't pliable enough....... So much for a quick lunch.  I hope they turn out well.  They are currently in the oven.

They were quite tasty, although lots busted. -see the picture.  Definitely get them hot before rolling them.

Ingredients

• precooked chicken, shedded or chopped very fine (I had a little over 10 oz.)
• 1 cup salsa (I used this much because my chicken was dry,  you may not need this much.  I started with 1/2 a cup, then added another 1/2 cup
• Taco sauce - not sure how much I added -about 1/3 cup.  I wanted to make my mix a little moist, but not dripping or anything
• cheese - I used fat free cheddar - not sure the amount I used, I'd say 1/2-1 cup depending on how cheesy you want them
• corn tortillas - I ended up making 

Directions

1. Mix chicken, salsa, and taco sauce and cheese - let stand while preparing the everything else.
2. Preheat oven to 375, spray a baking sheet with nonstick spray and set aside
3. Dampen 2 paper towels with water.  Place tortillas between them.  Microwave for about 1 minute.  (I started this way, but they were not pliable enough.  I made a bunch and they split...  I ended up going back and microwaving 2-3 at a time for 30 seconds.  That worked a lot better.  They came out super hot, but very pliable.  I would suggest doing them that way.
4. Take 1 tortilla at a time (leaving the rest in the paper towel.)  Spray both sides with cooking spray.  Spoon about 2 Tablespoons of filling onto the tortilla.  (apparently I was supposed to spread this over the whole tortilla, but I didn't.  I write it because I would like to try it next time.)  Roll tortilla up tightly and secure with a toothpick.  Place seam side down on baking sheet.
5. Bake for 15-20 minutes (original recipe said only 14-16, but we ended up doing 20 or 21 and they still weren't super crispy.)  Allow to cool for 5 minutes.  
6. 
   

Peach black bean soup

Just made this recipe for lunch.  It is my adaptation of Hungry Girl's Peachy-keen black bean soup.  Hers is completely pureed and I wanted some chunks in mine.  I liked that it was super simple.  It does make a ton though.  If others in the family decide they don't want any for lunch I will try freezing it.  Next time, since I left whole beans, I would probably simmer it for a while rather than letting it sit in the fridge for an hour.  Either that or let it sit in the fridge longer.

Ingredients

• 3 15 oz. cans of black beans, rinsed and drained
• 3 cups chicken stock (could use vegetable stock to be vegetarian)
• 1 16 oz. jar peach salsa
• 1 teaspoon cumin
• optional toppings - I used sour cream and lime today, but may try cheddar cheese next time.  I also think it would be good with some green onions on top.

Directions

1. Put 2 cans of black beans, the chicken stock, about 1/3 of the peach salsa and the cumin in a blender and puree.  (I rinsed all of my beans together and added about 2/3 because that looked like about how many I wanted left as chunks - do what looks good to you.  You can blend all of the salsa and all of the beans, but I really wanted the chunks.  There were nice chunks of peaches in my salsa, not to mention I wanted to feel like I ate lunch, not just drank it.)
2. Pour into a large bowl with a lid, add remaining beans and salsa and stir.  Refrigerate at least 1 hour (more would be better, but like I said, I think I would actually just simmer this if I did it again.)
3. When ready to eat, remove from fridge, stir to blend, and either heat on the stove or microwave.  Sprinkle with whatever toppings you would like.

Tropical teriyaki burger

This is my version of Hungry girl's island insanity burger.  I just made it easier - and I didn't have any lettuce.

Ingredients

• 1 pineapple ring (from a can packed in juice._
• 1 boca burger
• 1 tablespoon teriyaki sauce (didn't measure at all, but that was pretty close.   I used sparingly.
• 1 slice Monterey Jack cheese 
• 1 hamburger bun or orowheat sammy
• 1 slice tomato
• 1 leaf lettuce (I actually used spinach but only because I was out of lettuce.  Still tasty)
• 1 teaspoon mayonnaise (didn't measure this, but that is probably about right.)

Directions

Spread teriyaki sauce all over burger and microwave for 1 minute.  Add cheese and microwave for another 30 seconds.  Meanwhile cook the pineapple in a skillet until darkened.  (Not sure this part was worth the time)  I put a bit of mayo mixed with a bit of teriyaki sauce on both sides of my bun.  I put the burger, pineapple, spinach then tomato.  

Fruited tuna Salad

This poor recipe has been on my menu for at least 2 weeks probably 3 and I have never made it because I haven't ever made the sprouts.  (I have seeds and can and have grown sprouts, so I never bought any thinking I would grow some.)  I had made the pitas they were supposed to go on all those 2 or 3 weeks ago and they have been sitting in the fridge.  So I started the sprouts a few days ago and they were ready today.  Of course the pitas were now stale and wet so we ended up using the new Orowheat sandwich thins I had bought.  Technically there was way more tuna salad than fit on the little bun.  The pita would have been better to fill, but the taste was pretty much the same.  The salad was wonderful.  I loved the crunch of the apple mixed with the chewy of the craisins and the crunch of the celery and pecans.  I also liked that it was full of fruits and veggies.  So healthy and tasty.  I think this would make an excellent chicken salad as well, and either would be great on crackers.  In fact I ate some of the left overs on crackers.  Yum!
I shorted my ingredients a bit because I didn't have a 12 oz. can of tuna just 2 5 oz.  I'll post the original recipe and what I did in parenthesis. The original is from taste of home's simple and delicious magazine.

Ingredients

• 1/2 cup mayonnaise (I used 7 Tablespoons - it was the mark on my measurer between 1/2 and 1/3 cup)
• 1 Tablespoon honey
• 1 can (12 oz) white water-packed tuna, drained (I used 2 5 oz. cans)
• 1 can (11 oz.) mandarin oranges, drained
• 1 medium apple, chopped (I had red delicious, but would be good with any type)
• 1/3 cup chopped pecans (my 1/3 cup was a bit short)
• 1 celery rib, thinly sliced
• 1/4 cup dried cranberries
• 1/8 teaspoon salt
• 4 whole wheat pitas (6 in.)  (I used the Orowheat sandwich thins and only made 3)
• 2 3/4 cups alfalfa sprouts (I didn't measure this - just covered the bottom of the bun with sprouts.)

Directions

1. In a large bowl, combine mayonnaise and honey.  Stir in tuna, oranges, apple, pecans, celery, cranberries and salt.  
2. To serve, cover bread with sprouts, top with tuna salad.

cheesy soy veggie wrap

This is my modification of Hungry girl's cheesy beefy supreme wrap.  I don't think it needed the laughing cow.  Not sure what it added, and I don't know how she got 30 g of protein and 8 grams of fiber even with added veggies and a plus taco shell that has more protein and fiber I only ended up with 27.5 g of protein and 6 g of fiber.  My calories were higher with the added ingredients, but still were 339.  The only other things I did were use less taco seasoning, more taco sauce, change the directions..
If I make this again, I think I would leave out the laughing cow and add more cheese possibly.  I would definitely add the veggies again.

Ingredients

• 1/2 cup ground beef style soy crumbles
• 1/2 wedge The Laughing Cow light swiss cheese
• 1/4 teaspoon taco seasoing
• 1 Tablespoon taco sauce, divided
• 1 flour tortilla (I recommend a pretty large one.  Mine had 130 cal.)
• 1/3 cup shredded fat free cheddar
• 1/3 cup corn
• 1/3 medium sweet pepper diced (mine was orange today.)
• 1 Tablespoon fat free sour cream

Directions

1. Place soy crumbles, cheese wedge half and taco seasoning in a bowl, breaking cheese into pieces as you add it.  Microwave for 1 minute.  Add 1/2 Tablespoon taco sauce, stir and set aside.
2. Put tortilla on a plate, top with soy crumble mixture, corn, and cheddar cheese.  Microwave 40 seconds or until shredded cheese begins to melt. 
3. Top with sweet pepper, 1/2 Tablespoon taco sauce and sour cream.
4. Wrap the best you can.  Mine ended up looking more like a taco.  It was way full.

vegetable pitas

I'm surprised that I didn't post this one when I made it because it was something I made up.  The idea came from a sparkpeople or firm meal that I had listed for a veggie pita, but with other veggies, and not sauteed.  I kind of did my own thing.  Served it with pasta sauce and it was delicious.

Ingredients

• 1/2 medium zuchinni sliced into 1/3-1/2 inch pieces
• 1/2 sweet pepper, diced
• 1 teaspoon butter
• 2 tablespoons onion
• 1 teaspoon minced garlic
• 1 pita
• 1/3 cup pasta sauce

Directions
Saute onions in butter, add the rest of the veggies and sautee for until zuchinni is crisp tender.  (I think I actually added the zuchinni and garlic to the onions and sauteed for a while then added the peppers because I like my peppers more raw and crunchy.)  Put in pita and serve with pasta sauce.

Italian-style bacon alfredo bowl

This original recipe comes from Hungry Girl's new book.  I changed it up because I didn't want mushrooms, I didn't have enough jarred roasted red peppers, and I didn't want as much parmesan as it called for.  Next time I would also some sauteed onion to the bowl, and possibly some garlic.  Oh yea, we also didn't have tofu noodles, and I used real bacon rather than precooked crumbled.   DH made the same thing, but he added mushrooms and sauteed his yellow pepper.   Here is how I made it.

Ingredients

• 1/3-1/2 cup cooked noodles (we used bow tie)
• 1 Tablespoon fat free sour cream
• 1/2 teaspoon grated Parmesan (DH used 2 teaspoons)
• 1 wedge Laughing Cow Light original swiss cheese
• 3 oz. precooked chicken
• 1 Tablespoon jarred roasted red peppers (I wouldn't need this next time, but we had it this time)
• 1/4-1/2 cup chopped sweet pepper (yellow, orange or red)
• (For next time definitely add 2 Tablespoons chopped onion and 1 clove garlic, minced)
• salt and pepper to taste - I didn't think it needed much salt because of the bacon, I did like it with a few grinds of pepper.  DH liked it with more of both salt and pepper
• 1/2 slice bacon, cooked crisply and crumbled.

Directions

1. Cook noodles according to package directions.
2. Meanwhile, combine remaining ingredients except bacon in a bowl.  When noodles finish cooking, drain, and add them to the bowl while still warm.  Stir to combine.  (Warm noodles should help melt the swiss cheese enough to make a nice sauce.  
3. Sprinkle with bacon. 

Tuna casserole for 1

I made this up for lunch the other day and it was yummy so I'm writing what I did so I can make it again.  I'm pretty sure I didn't take a picture, but I'd like to remind myself what I did since I always want lunch ideas that are simple and nutritious.  I'm writing this how I made it which did leave me with a tiny bit of left over tuna salad mixture.  I just fed it to my son with crackers for a snack when he came home from school.  If you really like tuna, I'm sure you could just add all of the tuna. 



Ingredients

• 1 5 oz. can tuna drained
• 2 teaspoon light mayo
• 2 teaspoons sweet pickle relish
• 1 stalk celery, diced
• 1 oz. fat free cheddar cheese
• 1/2 cup elbow macaroni.

Directions

1. Prepare macaroni acording to package directions.
2. Meanwhile, mix tuna, mayo, and relish in a bowl.
3. Place ff cheddar cheese in another bowl.
4. When noodles are done, drain and quickly add to the bowl with the cheese.  Stir until cheese melts.  Add 2/3 -3/4  of the tuna mix and the celery and mix until well combined.  Enjoy!