Take lunch to a whole new level with this fresh cucumber sandwich spread. It’s delicious served on simple white bread for a sandwich or with crackers as a dip.
Did you know? Cucumbers are a great source of vitamin K and are high in water content to promote hydration and make you feel full longer! Check out the facts here!
This chicken guacamole wrap sandwich is a cool and refreshing treat that’s low in calories. It’s also a great way to use leftover chicken and guacamole!
Place chicken breast(s) in a saucepan and cover with water. Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.
Cover the saucepan with a lid and put it on the stovetop over medium heat. Bring to a simmer and lower heat to medium-low. Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
Remove chicken from water and allow it to cool.* Cut it into thin slices.
Lay out a wrap on a flat surface. Line ¼ of chicken slices across the wrap, slightly off circle to allow room for rolling. Top with ¼ cup guacamole, several tomato slices and ¼ cup baby spinach leaves.
Roll the wrap to form the sandwich (see hack below) and serve immediately. Store any leftovers in the fridge and assemble wraps as needed.
*At this point, the chicken can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
1¼ lb live soft shell Maine lobster (½ cup cooked lobster meat)
2 tbsp cup mayonnaise
½ tsp lemon juice
½ tsp dried chives
Salt and pepper to taste
¼ cup shredded lettuce
1 ciabatta roll
Bring 3 quarts of water to a full boil on the stovetop. Add lobster headfirst into pot and boil, uncovered, for 10 minutes. Carefully remove the lobster from the pot and allow it to cool.
Remove lobster meat from the shell (Need help? Click here. I only remove meat from the claws and tail, stopping at step 8.) Chop meat into small pieces and place in a bowl.
In a separate bowl, mix together mayonnaise, lemon juice, chives, salt and pepper. Add to lobster meat and stir to combine.
Slice ciabatta roll and add lettuce. Top lettuce with lobster meat and serve immediately.
1 serving, 375 calories
Hack: Lobster can be cooked in advance and refrigerated in its shell for up to 2 days or tightly wrapped and frozen for 3 months.
Hack: Shelled lobster meat can be refrigerated for up to 4 days (remember to subtract any days it was refrigerated in its shell!) or tightly wrapped and frozen for up to 3 months.
Who loves grilled cheese? Try jazzing up your next lunch by making this easy grilled cheese sandwich with fig chutney! It’s sure to be a crowd pleaser!
I fell in love with Croque Monsieur / Croque Madame while in Paris, just as pictured…with a cup of Cafe au Lait. Fortunately, I can make it right at home!
To make Bechamel sauce, melt butter in a small saucepan. Add the flour, stir until the mixture bubbles. Whisk milk, salt and pepper into the flour mixture and simmer, whisking constantly, until the sauce is thickened.
Remove from heat and stir in 2 tbsp Gruyere cheese, 1 tbsp Parmesan cheese and nutmeg. Stir until cheeses melt.
To assemble sandwiches, spread ½ of the Bechamel sauce on two slices of bread. Top each slice with 2 slices of ham and sprinkle half of the remaining Gruyere over ham. Spread Dijon mustard on the remaining two slices of bread and place, mustard side down, on top of ham and cheese.
Put sandwiches on a baking sheet coated with non-stick cooking spray or lined with parchment paper. Cover with remaining Bechamel sauce and Gruyere cheese.
Bake for 5-7 minutes until cheese melts and the sandwich is heated through. Place under broiler for a few moments, if desired, to brown top of the sandwich.
For a Croque Madame: Top with a fried or poached egg.
Hack: Bechamel sauce can be stored in the refrigerator for up to 5 days. Cover surface with plastic wrap to avoid forming a skin.
Keyword Croque Madame, Croque Monsieur, French cuisine, French food, lunch, sandwich, toasted
Did you know? Croque Monsieur is the French equivalent of our grilled cheese. And just like grilled cheese, the Croque Madame is one of many variations!
This hummus veggie wrap is fast, fresh and delicious! For those looking for a healthy vegetarian meal, this is sure to hit the spot. Eat it as a meal or snack!
Lemon herb chicken burgers are a delicious blend of lemon and herbs topped with thousand island dressing. It’s a meal you can really wrap your hands around!
Mix the first 7 ingredients (chicken through salt/pepper) in a bowl until thoroughly incorporated. Shape into 4 patties. Cook in pan preheated pan 5-7 minutes on each side until the internal temperature reaches 165℉. Top each patty with 1 slice of swiss cheese, 1 tablespoon Thousand Island, tomato and lettuce. Serve on a whole-wheat bun.
Hack: Place burgers on a cookie sheet and place them in the freezer until frozen. Put individually into sealable sandwich bags and then into a sealable freezer bag or freezer container. The rolls can also be frozen in the same manner.
Hack: To extend the shelf life of romaine, separate leave and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
