Wednesday, October 9, 2013

Greek Veggie Wraps

I'm a big fan of Greek salads with feta cheese and that fantastic Greek dressing. So how about taking the basic Greek salad ingredients and putting them into a wrap? I have to admit I was a bit skeptical about this recipe, but I figured it wouldn't hurt to try since I liked the salad so much! These turned out great and made a healthy and filling lunch for Neal and I. I loved the tang of the dressing and banana peppers mixed with the feta cheese and crunchy veggies. Add in some cooked, diced chicken and these can become a great dinner too! (Recipe and picture courtesy of Annie's Eats)


  • 4 wraps or tortillas
  • Cooked whole wheat couscous or rice
  • Baby spinach leaves
  • Diced fresh tomatoes
  • Julienned or shredded carrots
  • Chopped banana peppers
  • Chopped cucumbers
  • Crumbled feta cheese
For the Dressing:

  • 3 Tbsp. balsamic vinegar
  • 5 Tbsp. olive oil
  • Salt and pepper, to taste
To make the dressing, combine all of the ingredients in a small jar or tupperware and shake well to combine. To assemble wraps: Put all ingredients into a wrap or tortilla and drizzle with as much dressing as you'd like. Roll up the wraps tightly, tucking in the ends. 

Egg Salad BLT Sandwiches

Lately I've been trying to come up with different lunch ideas to play things up a bit. Neal has been coming home for lunch more often lately and I think we both get tired of the same boring options every day. So one morning I cooked up a dozen hard boiled eggs and decided to make some of them into egg salad! Then I added bacon, lettuce and tomato and piled them all onto whole wheat toast. Yum! It was definitely a great change from our usual lunches and would also make a great quick and easy dinner. Over the next couple of days I'll be posting some more lunch recipes and ideas for any of you who are also in a "lunch rut." Enjoy! (Recipe adapted from Our Best Bites)

  • 1/4 cup mayonnaise
  • 3 Tbsp. thinly sliced green onions
  • 3 Tbsp. sour cream
  • 2 tsp. Dijon mustard
  • Dash of pepper and salt
  • 8 hard boiled eggs
  • 4 rolls
  • 8 bacon slices, cooked
  • 4 slices tomato
  • 4 large lettuce leaves
Combine mayo, onions, sour cream, mustard, salt and pepper. Stir to combine well. Coarsely chop eggs and add to mayo mixture. Stir gently to combine. Top each bread slice with about 1/2 cup egg mixture, 2 slices bacon, slice tomato and one large lettuce leaf and top half of roll. Serve sandwich immediately.

Tuesday, October 8, 2013

Buffalo Chicken Salad Sandwiches

So obviously I've been terrible at adding any new recipes since my little one was born! I've been focusing a lot more on my personal family blog over the past couple of months to update all of my family and friends who live away from me. It's a private blog, so just holler if you want me to invite you!

I've got about a dozen recipes I've been meaning to add and I'm going to do my best to add them over the next few days. This is a twist on the classic chicken salad sandwich with a bit of a kick. If you like buffalo sauce or wings, you'll love this one! Neal told me he doesn't want the original chicken salad sandwich anymore.. It's just not good enough. Ha. I really liked this version for a change and will definitely be making it over and over again. (Picture courtesy of Elephant Eats)

  • 2 cups chicken, cooked and shredded
  • 1/2 cup ranch dressing
  • 1/4 cup buffalo sauce
  • 4 oz. cream cheese, softened
  • 2 celery stalks, diced finely
  • 1/4 cup onion, diced finely
  • 1/4 tsp. onion powder
  • salt and pepper to taste
  • sandwich buns
In a large bowl, mix together all of the ingredients. Serve on buns and top with your favorite sandwich fixings (tomatoes, lettuce, pickles, etc.) Store leftovers in a covered container in the fridge. Serves 4-6.