Chicken Salad (Shine)

• Dill & Sweet Relish (chopped Pickles)
• Chopped up chicken
• Mustard
• Mayo with Olive Oil
• Season
• Golden Raisons
• honey roasted pecans with cranberries
• celery (1 to 2 stalks)
• Red and Yellow Bell Peppers
• Eggs

Tastes good on raison bread

Healthy Chicken Salad

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Refreshing and Healthy Chicken Salad
Posted by LaurenConrad.com January 19th, 2013
Refreshing and Healthy Chicken Salad

The combination of light mayo and fat-free Greek yogurt make this a healthy lunch option that you can make in advance. (I make mine on Sundays) 1 cup of chicken salad equals around 400 calories. The protein from the chicken and yogurt will help keep you from snacking in the afternoon.

Cook Time: 30 minutes

Prep Time: 20 minutes

Servings: 5

2 large boneless + Skinless Chicken Breast
1/2 cup Plain fat-free Greek yogurt
1/2 cup Light Mayo (Yes you need the mayo-however you could use 1 cup yogurt instead. I suggest experimenting to see which you prefer)
2 Stalks of Celery (More if you like the crunch) – Chopped
1 Handful of Seedless Grapes (Red or Green) -sliced in half
4 Stems of Green Onion (Scallions) – Chopped
1 Bunch of Cilantro- Chopped (You can also use Dill if you aren’t a fan of cilantro.
1 Juice of Lemon
Dash of cayenne pepper
Dash of Garlic Powder
Dash of Salt and Pepper to taste
1. Cook chicken any way you prefer.

2. Chop and mix all ingredients in a bowl.

3. Serve as you like!

Ingredients

Whole grain bread
Mozzarella cheese sliced thick
Tomato slices
White onion slices
Green onions cut up.
Bacon


Directions

Put slices of thick mozzarella on bread and put in the oven on broil.
Watch it (it won't take long) until nice and slightly brown on top and melted. Make sure it is melted. Nothing is worse than almost melted cheese.
Add BACON and sliced tomatoes, white onion and green onions.

Egg Salad Sandwich

Egg Salad Sandwich Ingredients: 6 eggs
3 tablespoons mayonnaise
1 tablespoon yellow mustard or honey mustard
1 tablespoon relish
1/4 finely chopped green onions
1/4 teaspoon paprika pepper (to taste, optional)

Step 1: To hard boil eggs – Gently place eggs into a single layer in a sauce pan. Add just enough water to cover the eggs completely. Put on the stove and bring the water to a boil. Just as the water reaches a rapid boil remove from heat and tightly cover with a lid. Let the pan site for 17 minutes. Transfer eggs into a bowl with cold water. Allow to sit for at least 10 minutes and peel.

Step 2: Finely chop hard boiled eggs. Place chopped eggs in a medium bowl. Mix in mayo, 1 tablespoon at a time. Mix in mustard, relish and pepper. Put egg salad onto bread slices, top with lettuce. (Makes 3 Sandwiches)

Baked Potato Grilled Cheese

Baked Potato Grilled Cheese 

• 2-3 Strips of Bacon
• 1 Potato
• 2 tbsp of Sour Cream
• Cheddar Cheese
• Green Onions/Chives
• 2 Slices of Bread
• Butter
• Canola Oil
• Garlic Powder
• Salt & Pepper
  

 To start things off, get a pan on medium heat with enough canola oil to lightly cover the bottom (you could also use olive oil or butter). Cut your potato into even slices, you will need 4-5 slices for the sandwich, then place them in your pan, cooking each side until browned and crispy.

 While cooking, salt and pepper the potatoes to taste and sprinkle a light pinch of garlic powder. In another pan cook your bacon on medium heat to desired tendernes.

 While everything is cooking, slice your bread (use some crusty bread like french or sourdough if you have it), and generously butter the outside of each piece. On the inside, put about 1 tablespoon of sour cream on each slice as well as slices of cheddar cheese on each side. Once your potatoes and bacon are finished frying, dab them on paper towel to remove some grease, then fan the potatoes out on your bottom slice of bread, put a little more sour cream on top of the potatoes if you desire (I did to help the bacon and chives stick in the sandwich). Slice up one green onion stalk and spread it on top of the potatoes along with the bacon. Place your other slice of cheese on top of all of this and top with your bread!

Now just grill the sandwich in a pan on medium heat until each side becomes golden brown. Once this is done, dig in and ENJOY!

Fried Egg Sandwich

Fried Egg Sandwich





4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg


In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.

Fried Egg BLT Sandwich

Fried Egg BLT Sandwich



2 slices of bread, white or wheat
2-3 slices of bacon, cooked crisp
1 egg, fried
Mayonnaise
1 slice of American cheese
1-2 slices of tomato
Lettuce


Instructions:
Toast the bread. Fry the bacon until crisp, remove and set aside. Fry the egg in the bacon fat, breaking up the yolk so that it cooks through, unless you want the yolk to be runny. Flip and cook the egg on the other side.

Spread mayonnaise on both slices of toast. Add the cheese to one piece of toast, top that with the hot egg so that the cheese will begin to melt. Top with bacon, then tomato, then lettuce. Top with other slice of toast, slice in half. Devour.

Monte Cristo Sandwich

Monte Cristo Sandwich

•  honey mustard
•  8 slices country bread
•  Swiss cheese slices
•  Honey-Baked Ham
•  4 large eggs
•  1/2 cup milk
•  1/4 tsp pepper
•  1/8 tsp ground nutmeg
•  4 Tbsp butter
• 
  

Spread mustard on bread. Layer 4 bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.

In a shallow dish or pie plate, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.

In a large skillet, melt half the butter over medium-low heat. When butter is foamy, add two sandwiches, and cook, turning once, until golden brown on both sides, 6 to 8 minutes total. Repeat with remaining sandwiches. Serve immediately.

Crockpot Grinders

Crockpot Grinders




Crockpot Grinders
one round loaf Artisan Italian Bread
18 slices provolone
18 slices Mortadella
18 slices sweet or hot Capicola
18 slices Genoa Salami
sweet pepper rings
thin onion slices
olive oil
oregano and basil
Large 6 quart oval crockpot

Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. Layer three slices of cheese and top with 3 slices each of Mortadella, Capicola, and Salami. Top with pepper rings and onions. Sprinkle with Italian Seasonings and repeat 5 times. Fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. The sandwich may have “arched” its back, gently push down and wrap tightly in one then a second piece of heavy foil. Place in crockpot on top of a small aluminum foil pan or balls of foil, do not touch bottom of pan. Pour in 1/4 cup of water (I never like to have a “dry” crockpot, it just seemed to make sense to me to have a little water in there), it does nothing for the sandwich since it is wrapped up so tightly in foil. Cover and cook on low for 2-4 hours. To serve cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy. Makes six sandwiches with the center two being quite generous in size.
Note- you may not need all the meat and cheese as the sandwiches on the ends are a bit smaller and will not hold as much.

Baked Monte Cristo Sandwiches

Baked Monte Cristo Sandwiches

• 1 egg
• 1 tbsp. water
• All-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 8 thin slices deli Black Forest ham
• 4 slices deli Swiss cheese (about 4 ounces)
• Confectioners' sugar
• Pure maple syrup

1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.
   
2. Sprinkle the flour on the work suface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Cut into 4 (6-inch) squares.  Brush the edges of the pastries with the egg mixture.
   
3. With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry.  Fold the pastry over the filling to form a triangle and press the edges to seal.  Crimp the edges with a fork.  Repeat with the remaining pastries.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.
   
4. Bake for 20 minutes or until the pastries are golden brown.  Sprinkle the pastries with the confectioners' sugar.  Serve with the maple syrup.
   
5. Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.