Spicy Tuna Salad on Whole Wheat

There's something classically delicious about tuna salad. If you like tuna, you probably love a good tuna sandwich now and again. The problem with traditional tuna salad is the "salad" part--made up of excessive amounts of mayo or Miracle Whip. My husband is not a fan of those condiments, so I try to make a tuna salad which just enough mayo to hold the spread together. :) Today, I decided to add some zing (because we're zingy sort of people) with the hot peppers. Mmm, mmm, good.

Spicy Tuna Salad on Whole Wheat Bread
recipe by adorkablerecipes.blogspot.com
Serves 1 to 2

Ingredients
2 or 3 slices of my favorite whole wheat bread
1 can tuna in water, drained
3 Tbsp Miracle whip or Mayo
freshly cracked black pepper
1/2-1 whole rib of celery, thinly chopped
1 small hot pepper, finely chopped
1 small clove garlic, minced

Directions
Mix all ingredients (expect bread, of course) together in a small bowl, adding additional mayo if necessary. Spread onto the homemade bread (toasted, if desired), topping with the second slice. Cut in two and eat!


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Grilled Zucchini Sandwich Recipe

So, you have a lot of zucchini laying around? And you've made enough zucchini bread to last you a lifetime? Well, then, friend, this sandwich is calling your name. I have been on a grilled (literally on the grill) sandwich kick lately, and it is unbelievable delicious. Those grill marks, the crisp edges, the melted insides. You can't make this stuff up, people. Please grill some sandwiches for me.

But back to the zucchini.

I never would have thought of forming a sandwich around something like sliced zucchini, but I am so glad a friend of mine posted on Facebook about it. I hope you'll enjoy this use of zucchini too!

Grilled Zucchini Sandwich 

recipe by adorkablerecipes.blogspot.com

Serves 1

Ingredients

2 slices rye bread*

butter

Miracle Whip

6 slices zucchini

1 slice onion

2-3 slices tomato

shredded mozzarella

grated Parmesan 

garlic powder

*I think Rye bread makes this sandwich come alive, but you may use whatever bread you love. 

Directions

Spread 1 side of each slice of bread with a thin layer of butter. On the opposite side of one slice of bread, spread desired amount of Miracle Whip. On the opposite side of the second slice of bread, sprinkle generous amounts of mozzarella and Parmesan cheese. 

Layer zucchini, onion, and tomato on the cheese-topped slice of bread. Sprinkle with garlic powder. Top with Miracle-Whipped slice of bread. 

Preheat your outdoor grill to medium-high heat. Place sandwich directly on the grilling grate and cook 5 minutes before turning to the second side. Cook until cheese is melted and both sides are golden and crisp. Slice in half and serve. 

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Mexican Tossed Salad Recipe

My husband and I have been eating "Mexican" almost every day, enjoying the bounty of avocados, tomatoes, jalapenos, and peppers. This particular afternoon, I was looking for a new way to serve and enjoy these flavors, and I found a recipe for "Southwest Chicken Chopped Salad" on Tasty Kitchen. I took the basic idea and made it my own--it was a hit! We gobbled it up so quickly, there wasn't time for a photograph. Check out Lauren's post to get an idea of what this salad might look like.


Mexican Tossed Salad Recipe
adapted from Tasty Kitchen
Serves 2 or 3

Ingredients
2 cups shredded leaf lettuce
1/2 can (14.5 oz) black beans, drained and rinsed
1/2 roma tomato, chopped
1/2 green pepper, chopped
2 Tbsp chopped onion
2 Tbsp chopped fresh cilantro
1/4-1/2 cup crushed tortilla (or Dorito) chips, reserved until serving
1 whole avocado, diced, reserved until serving

for the dressing:
1/4 cup fat free Ranch dressing
1 tsp Srirachi (or other chili sauce)
1-2 Tbsp lime juice
1/4 tsp cumin
1/8 tsp garlic powder
salt
pepper

Directions
Combine salad ingredients (except the tortilla chips and avocado) in a large bowl. Toss together.

In a small bowl, whisk together dressing ingredients, altering to suit your tastes. Pour dressing over the salad and toss to combine.

A few minutes before serving, toss in the crushed chips and avocado.

Serve!

Crunchy Veggie Deluxe Sandwich Recipe

For a fast, easy, delicious lunch, this vegetable-loaded sandwich hits the spot--and for very few calories! The homemade sandwich thins make the perfect bookends for these crunchy ingredients, but any sandwich bread and bun would work. 

Crunchy Veggie Sandwich Recipe

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2 homemade sandwich thins

2 slices Swiss cheese (or other deli cheese)

1 carrot, grated

1/4 green pepper, sliced

4 slices tomato

1 cup finely sliced fresh cabbage

mustard 

Directions 

Carefully slice sandwich thins in half. Top each bun with one slice of cheese, half of the grated carrot, green pepper slices, tomato slices, and shredded cabbage. Spread the top half of the sandwich thin with your favorite mustard. 

Serve! 

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Slow Cooker Buffalo Chicken Sandwich Recipe

I am a lover of buffalo chicken wings in any form. This recipe is one of the fastest Crockpot recipes I've ever made, with just 3 key ingredients (plus a little butter). It's a perfect lunch or dinner for your hungry family OR  you could double (or triple) the recipe for a perfect party snack on mini buns. 

If you like a little spice in your meal and delight in delicious hot sandwich that melts in your mouth, this is the meal for you.  

Slow Cooker Buffalo Chicken Sandwich Recipe

recipe adapted from Tasty Kitchen

Makes 4 Sandwiches

Ingredients

2 boneless, skinless chicken breasts (about 1 pound)

2 Tbsp Hidden Valley Ranch dressing mix (or 2/3 of one packet)

8 oz hot sauce (half a bottle)

1 Tbsp butter

4 sandwich buns or homemade sandwich thins 

Directions

Coat a small crockpot with non-stick cooking spray. Place chicken breasts in the crockpot and sprinkle in ranch dressing and hot sauce. Cook on low 6 hours. Once tender, pull apart to shred using 2 forks. 

Add in butter and let it melt. Stir. Serve atop buns.  

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Fresh Cabbage and Veggie Wrap Recipe

I have been on a bit of a cabbage kick lately. I used to think this heavy head of lettuce-like leaves were only for my grandma and her really smelly cabbage rolls (which I probably thoroughly enjoy now.) But I have had an extreme change of heart toward cabbage. I LOVE it. It's perfect to use in the fresh form as well--so crunchy and filling and fairly mild in taste. 

This veggie wrap is an amazing lunch, over flowing with vegetables and nutrients. I can't wait for another chance to make one for lunch. 

Fresh Cabbage and Veggie Wrap Recipe

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2- 8-10 inch soft flour tortilla

1/2 whole carrot, grated

1/4 whole green pepper, chopped

1/2 cup freshly shredded cabbage

1/4 cup chopped tomatoes

thinly sliced onion, to taste

2 Tbsp light Ranch dressing

freshly grated pepper

Directions

Arrange the vegetables down the center of each tortilla. Drizzle lightly with Ranch. Sprinkle with pepper. Tuck in the bottom edge and then wrap each side tightly around the toppings. 

Enjoy! 

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Egg & Potato Frittata Recipe

For an extremely cheap, super fast, very nutritious breakfast, lunch or dinner, this egg casserole is where it's at. It's customizable according to your love of peppers, onions, or (pre-cooked) breakfast meats. Serve this to your family and have a happy crowd.


Egg & Potato Frittata Recipe
recipe by adorkablerecipes.blogspot.com
Serves 4

Ingredients
4 eggs, beaten
1/4 cup milk
1 extra large (or 2 medium) potatoes, thinly sliced
2 cloves garlic, minced
1 Tbsp finely chopped onion
1 Tbsp finely chopped jalapeno pepper
salt
pepper
Italian seasoning
1/4 cup shredded mozzarella cheese
parmesan cheese

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Apple Walnut Cranberry Salad

Salads are one of my favorite go-to lunches. Fresh, fast, and easy...but they can also become mundane, boring, and predictable. This salad blows mundane out of the water! Combining juicy, sweet, crisp apple slices with crunchy, hearty, nutty walnuts, and the tartness of Craisins and balsamic results is a lunch that you will love! Delectable! 

Apple Walnut Cranberry Salad 

recipe by adorkablerecipes.blogspot.com

Serves 1 

Ingredients

4 leaves romaine lettuce, torn

1/2 apple, sliced 

5 walnuts, chopped

2 Tbsp dried cranberries

Balsamic vinegar

Directions

Combine lettuce, apple slices, walnuts, and dried cranberries on a plate of your choice. Drizzle with balsamic vinegar twice around the salad. Toss to combine. Enjoy!

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Ranch Chicken Quesadillas

While searching for lunch ideas, I found leftover chicken fried chicken from Cracker Barrel. Hmm. I didn't feel like eating it. But then this lovely idea occurred to me--RE-PURPOSE it! So chop, chop, chop went the chicken and into a tasty lunch quesadilla for my husband and I to enjoy together. 

Next time you have chicken tenders or leftover chicken from any meal--try this! 

Ranch Chicken Quesadillas

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2 large flour tortillas

1/4 cup shredded Muenster cheese

1/2 Roma tomato, sliced

1/2-1 cup leftover chicken, chopped

fresh banana peppers, sliced 

red onion, sliced

Ranch Dressing

Directions

Heat a heavy skillet to medium high. 

On one tortilla, sprinkle shredded cheese. top with tomato, slices, chicken, peppers, and onions. Drizzle with Ranch dressing. Top with the second tortilla. 

Transfer to the heated skillet. Cook 3-5 minutes on each side, until crispy and dark golden brown. Cut into four sections. Serve and enjoy!

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Chicken Quesadillas

;

I apologize for pre-posting this the other night before it was completed. There were various technical difficulties that my loving husband had to help me with. Ooops!

In Quesadilla News....this is a crazy-delicious lunch or dinner idea that comes together quickly and easily. It's healthy--but only if you can keep yourself from going back for more and more and more. This would be perfect for parties and appetizer trays as well!



Chicken Quesadillas

recipe by adorkablerecipes.blogspot.com

Serves 2-4

Ingredients

3 boneless, skinless chicken tenderloins, cut into bite-sized pieces

1/2 green pepper, sliced

1/4 jalapeno pepper, chopped

1/2 onion, sliced

1 garlic clove, minced

canola oil

1/2 cup shredded mozzarella or white cheddar cheese

4 large soft tortillas 

Directions

Drizzle oil in a large skillet and heat over medium. Add chicken, peppers, onion and garlic and cook for 4 minutes. Stir. Cook 4 more minutes. Stir. Continue cooking until peppers are softened and chicken is no longer pink in the center.

Place 2 of the tortillas on large work surface and spread chicken and peppers mixture evenly across each tortilla. Sprinkle with cheese. Top with the remaining tortillas. 

Cook in the same skillet over medium high heat for 4 minutes on each side, or until dark golden and crisp. 

Remove from heat and cut into quarters. Serve with salsa and sour cream.  

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Crunchy Tuna Salad Sandwiches

I have also enjoyed a good tuna fish sandwich. My husband, on the other hand, has remained convinced of his utter distaste for the mixture. He really doesn't like mayo and most of his tuna salad experiences have been the type where the tuna:mayo ratio is 1:2. I decided to convince him that tuna salad sandwiches could be delicious. 

I succeeded! With the addition of freshly crunchy veggies and garlic, a sprinkle of thyme and pepper, Kevin was in love with the meal. In fact we had this for lunch AND dinner in the same day!

Crunchy Tuna Salad Sandwiches
recipe by adorkablerecipes.blogspot.com
serves 2-4

Ingredients
2 cans tuna in water, drained
1/4 cup mayonnaise
1 rib celery, finely chopped
1/2 small onion, finely chopped
1-2 cloves garlic, minced
pinch of thyme
pinch of pepper

Directions
After draining the tuna place in a medium bowl. Add mayo, chopped celery, onion, and garlic and sprinkle with thyme and pepper. Fold together to combine evenly. Spread on a bed of fresh spinach leaves atop a delicious croissant or sliced bread.


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Monte Cristo Sandwiches

With a new package of delicious black forest ham alongside the swiss cheese in my fridge, I had the brilliant idea to make Monte Cristo sandwich for a different take on dinner. It was a good idea, let me tell you. Traditionally, the Monte Cristo is a ham and swiss sandwich dipped in egg batter and fried. I knew I wanted to avoid the frying and take the grilling route. It was DElish and super easy! Your whole family will love you for serving this sandwich--for breakfast, lunch or dinner!

Monte Cristo Sandwiches

serves 2 

recipe by adorkablerecipes.blogspot.com

Ingredients

4 slices whole wheat bread (or other variety)

2 slices Swiss cheese 

10 thin slices (~ 4 oz) black forest ham

2 large eggs

1/4 cups skim milk 

1/4 tsp cinnamon 

Syrup, strawberry or raspberry jam, Thousand Island Dressing or other dip of choice

Directions

Hit a non-stick skillet or griddle over medium low heat. Layer the ham and cheese inside two slices of bread. In a separate shallow bowl, beat 2 eggs and then beat in milk and cinnamon. 

Dip the built sandwich into the egg mixture, coating thoroughly on both sides (but not letting the bread soak). Place the sandwich on the griddle and cook 3-5 minutes on each side, or until evenly browned. 

Serve with a side of syrup, jam or dressing for dipping.