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.
