Monte Cristo Sandwich, healthier version

• Monte Cristo Sandwich

butter in pan for frying

2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

berry preserves to dip (optional)

Directions

1. Make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
2. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
3. Dip each sandwich quarter in the batter so that all sides are coated.  Fry in a pan with enough butter to keep from sticking.  Cook until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving. Serve with favorite berry preserves. 

I haven't had one of these famed sandwiches served in Disneyland, but I have heard enough rave reviews that we had to try them.  Were they loved at my house for dinner?  No question- they had powdered sugar on them after all!   

Easy summer wrap/picnic idea

• 
  
• Party Pinwheels, or Turkey Cream Cheese Wraps
• (from allrecipes.com) 
• 
  
• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 2 green onions, minced
• 4 (12 inch) flour tortillas
• 1/2 cup red bell pepper, diced
• 1/2 cup diced celery
• 1 (2 ounce) can sliced black olives
• 1/2 cup shredded Cheddar cheese
• deli turkey (optional- if you want a meal, not appetizer)

Directions

1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

These are addictive little snacks!  You can also make them an easy picnic/summer meal by not cutting them up and making individual wraps.  You can use chive and onion cream cheese too, to save time. Use whatever veggies you like or have on hand. Very versatile and easy!

A great way to change up your tuna sandwich

Darra's Famous Tuna Waldorf Sandwich Filling
(recipe from allrecipes.com, pic from rebeccabent.com)

• 1/2 cup mayonnaise
• 1 tablespoon prepared Dijon-style mustard
• 1/4 teaspoon curry powder
• salt and pepper to taste
• 1 (6 ounce) can oil-packed tuna (mine was water packed)
• 1 shallot, finely chopped
• 1 Granny Smith apple, cored and diced
• 1/4 cup chopped walnuts
• 1/2 cup diced celery
• 1 teaspoon sweet pickle relish
• 4 large croissants
• 4 leaves lettuce
• 4 slices Swiss cheese

Directions

1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing.
2. Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. Serve with a dill pickle and potato chips. 

I haven't had tuna in a while because it's not really that exciting.  Well, this recipe impressed me, and I will make it again.  I didn't even have tuna, shallot, or swiss cheese and the flavor still came out great.  The apple and walnuts (or pecans) added a great flavor along with the subtle curry taste.  Yum!  

Herb and Cheese Focaccia Bread

Herb & Cheese Focaccia Bread

Adapted from Taste of Home, (from wonintheoven.blogspot.com)

• 2 1/4 tsp. or one packet of active dry yeast (not quick rise) (I actually used SAF yeast (instant), just used almost 2 t., and it worked fine- just mix it into the dry ingredients)
• 1 cup warm water (110-115 F)
• 2 Tbsp. olive oil
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried parsley
• Dash of Pepper
• 2 to 2 1/2 cups flour
• 1/4 cup mozzarella cheese
• 1 Tbsp. grated Parmesan cheese

1. In a large mixing bowl, dissolve yeast in warm water for 5 minutes.In the meantime mix salt, sugar, garlic powder, oregano, basil, parsley, and pepper in a little bowl.
2. After yeast is dissolved, add the olive oil, spice mixture, and 1 1/2 cups of the flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Knead with dough hook for about 6-8 minutes OR alternatively turn onto floured surface and knead by hand until smooth and elastic. 
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour.Punch dough down. Cover and let rest 10 minutes. Shape into a 13x9 inch rectangle. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
5.  Preheat oven to 400 F.Brush with oil; sprinkle with cheeses and bake for 20 minutes or until golden brown. Remove to wire rack.

This made great sandwiches!  A nice change from bread or rolls, and not that hard to make, I promise.  You just have to work it into your meal plan timing-wise.  

Ranch Chicken Salad

Ranch Chicken Salad

(from cucinafamiglia.com)

• 3 chicken breasts
• 2 green onions, chopped
• 1/2 cup celery, diced
• 1/2 cup Hormel Real Bacon Pieces (I skipped but I'm sure it's great with them!)
• 1/2 cup milk
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 5 teaspoons Ranch dressing mix

croissants or rolls

Cook chicken, then chop. Chop celery and green onions as well. In blender blend mayo, milk and ranch. Then add seasonings. Let chill for at least two hours. Serve on croissant. 

Buffalo Chicken Wraps in the Slow Cooker- easy and YUMMY

Slow Cooker Buffalo Chicken Wraps
(from bettycrocker.com)

• 2 lbs chicken thighs (I used breasts)
• 1/2 t. salt
• 3/4 c. buffalo wing sauce (I made my own using 1/3 c. hot pepper sauce, 1/3 c. ketchup, and 2 T honey and blended it together, throwing it in the crockpot with the chicken)
• 3/4 c. ranch dressing
• 8 tortillas
• shredded lettuce or spinach

1. Place chicken in the crockpot, cover with salt and wing sauce, cook on low for 6-7 hours.
2. Drain as much of the liquid from the crockpot after finishing cooking, and shred chicken.  Add ranch dressing, mix and serve in tortillas.  

These were so good!  Luckily they weren't too spicy for the kids.  You can make them more spicy by adding more hot sauce.  Ranch, of course, tames the spicy flavor.  The kids like dipping these in ranch and the flavor is awesome.  Of course you can make these even quicker using rotisserie chicken, canned chicken and heating it up on the stove or microwave.  

Wraps and Chicken Salad- the Summer way to go!

Chicken Salad Wraps with Strawberries

from realmomkitchen.com)

• 4 cups chopped cooked chicken 
• 4 medium green onions, chopped 
• 1/4 -1/2 cup chopped walnuts 
• 1 cup creamy poppy seed dressing (Brianna's or Kraft or make your own)
• 1 (8-ounce) cup cream cheese spread (I use the reduced fat)
• 8 flour tortillas 
• lettuce or spinach leaves
• 1 1/2 -2 cups finely chopped strawberries 

1. Mix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed.
2. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.  Add chicken mixture and combine until well mixed,
3. Spread chicken mixture evenly over the surface of tortillas leaving top 1 inches of tortillas uncovered.
4. Press lettuce on top of chicken mixture .  Sprinkle strawberries over chicken.
5. Firmly roll up tortillas, beginning at bottom rolling toward the 1 inch tortilla that is uncovered.  As you roll some of the chicken mixture will squish toward the uncovered part of the tortilla, eventually covering it with the salad mixture to help seal the tortilla roll.
6. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Cut each roll in half on a diagonal.

These are so good!  The salad is better if it has some time in the refrigerator to blend all the flavors.  Of course, slice the strawberries in last minute so they don't go brown.  I love having easy, cold, quick dinners in the summer.  The strawberry and poppy seed dressing do add a lot to this chicken salad.  A keeper!

A nice summer wrap!

Roast Beef Coleslaw Wraps

• uncooked tortillas (my preference but use your favorite)
• coleslaw 
• coleslaw dressing (Kraft makes one)
• deli roast beef
• pickles, yellow peppers, onions (optional but recommended!)

Of course, cook your tortillas, then add roast beef, coleslaw with dressing, and any extras.  Enjoy!

I think these make a great, quick lunch or dinner!  Easy, fast, no oven....exactly what you're looking for in the HOT summer!  

Balsamic Chicken Sandwich

Balsamic Chicken Sandwich
(from Parade Magazine- Jerry Seinfeld's favorite sandwich)

• 2 lb. boneless, skinless chicken breast, cubed
• 1/2 t. salt
• 1/2 t. pepper
• 1/4 c. whole wheat flour (I used white)
• 3 T. olive oil
• 3 cloves garlic, minced
• 1 c. chicken broth
• 1/2 c. balsamic vinegar
• 6 T. brown sugar
• 1/2 c. broccoli puree (steam about a cup and then puree- optional-but my kids hate seeing green flecks on their chicken!)
• 6 rolls or french bread
• 6 large slices tomato
• 1/2 cup part-skim mozzarella

1. Sprinkle chicken with salt and pepper.  Toss chicken with flour.  
2.  Warm oil in a large skillet over medium-high heat.  Add chicken and garlic.  Lower heat to medium an continue to cook until chicken begins to brown, about 8-10 minutes.  
3. Add broth, vinegar and brown sugar.  Bring to a boil.  Cover and simmer 10-15 minutes or until chicken is cooked through and no longer pink.  Add puree and cook 2-3 minutes more.  Preheat oven to 350. 
4.  Place tomatoes on rolls or bread, distribute chicken evenly over top and then sprinkle with cheese.  Bake until cheese is melted and bread is toasted, about 5 minutes.  Watch closely!  Serve. 


I loved this chicken!  Half the family enjoyed it, the 2 youngest are pickiest and frowned on the green puree.  Might have to skip that next time, because the chicken is sweet-sour, which is kid-friendly and yummy.  We thought Jerry enjoyed a good sandwich!

Apricot Turkey Pinwheels

Apricot Turkey Pinwheels
(from Taste of Home magazine)

• 1 can Pillsbury Simply French Bread (or crescent roll sheets or puff pastry or pizza dough)
• 1/4 c. apricot preserves
• 1/2 t. ground mustard
• 1/4 lb. deli turkey
• 1/2 c. monterey jack cheese (I used pepper jack)

Spread preserves on rolled out dough. Sprinkle with mustard and then layer with turkey and cheese. Roll up jelly roll style. Cut into 16 slices (or how big you want it). Bake at 400 for 15 minutes or until browned.


I thought this was a great snack/meal! If you want to make it a meal you may need 2 cans. I loved the Simply French bread because it didn't have that canned flavor the crescent rolls have. But any dough would be good. I cooked it before cutting it and it worked well that way too.  I love that little taste of sweet with a little spice!

So easy and a bit different- a quick snack or lunch!

English Muffin Wowza

• 1 English Muffin, toasted
• 1 slice American cheese or Cheddar
• Strawberry Jam

As soon as the English muffin is perfectly toasted (make it crisp!), throw that cheese on one side.
Spread the jam on the other, preferably strawberry freezer jam, which tastes most fresh!
Put them together and EAT.


When I was a youngun', my mom would make a loaf of white bread.  Warm out of the oven she would put homemade apricot jam on it and top it with "orange cheese".  I can't remember if she did strawberry, but that is what I do because strawberry freezer jam is a staple at our house.  So if you like to pair your cheese with apples (good!) or other sweet things to get that savory/sweet thing going on, then you should give this a try.  Most of my kids like it too!  

A fancy but simple chicken sandwich- trust me on this!

Grilled Chicken Sandwich with Apricot Sauce

(pioneerwoman.com)

• 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness (I missed the point a little by crockpotting my chicken in a little apricot and dijon to save time)
• Sliced Sourdough Or Other Crusty Bread ( I used regular bread and french bread and both were good)
• Apricot Preserves
• Mayonnaise
• Dijon Mustard
• Cayenne Pepper (Optional)
• Baby Spinach
• Red Onion, Sliced Thinly

1. Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
2. Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
3. To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
4. Serve cold or drizzle with olive oil and brown on a panini grill.(I don't have one of these so I just flattened in a pan with a heavy pan placed on it to squish out the air- it worked well!).

--This is my type of sandwich!  I loved the apricot-dijon sauce.  It tastes very similar to a honey-mustard flavor in the end-don't be scared off by the apricot preserves.  We always have them on hand for the apricot chicken we love. I am all about sauces that are different and fun.  I also like any sandwich that includes spinach, because we always have it available and I like it better on this type of thing than lettuce.  

I'm so happy I discovered you

Sweet and Salty Wraps
(from ourbestbites.com)

• fresh baby spinach, chopped
• cooked chicken (I put mine in the crockpot with some poppyseed dressing)
• feta cheese (I discovered this this year and love it!)
• crumbled cooked bacon (optional- I don't like bacon and skipped this, but imagine it could be good)
• craisins ( I skipped this too because I wasn't feelin' it but maybe next time)
• poppy seed dressing (you can use Brianna's or the recipe below which is easy and great!!)
• tortillas (I like the uncooked kind you cook at home but any you like will do!)

Combine all ingredients, place in tortilla, roll up and devour!  All the kids loved these, and this is my dream dinner!  Quick, easy, painless....yummy.  The saltiness of the feta goes excellently with the sweet dressing.  YUM.  We liked to dip them in additional dressing.  

Poppy Seed Dressing
Recipe from Our Best Bites


1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (I used about 1/4 cup yellow onion because that is what I had)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Poppy Seed Chicken Pasta Feta Salad
(a salad version of the above recipe)

• 16 ounces pasta- try the mini-size bowties!
• grilled or cooked chicken, chopped
• feta cheese, as much as you like
• chopped fresh spinach
• poppy seed dressing, about 1 cup or as much as desired

1. Combine all ingredients and enjoy!  Delicious.

A fun take on ham&cheese

Ham & Swiss Sliders
(ourrecipeclub.blogspot.com)

• 24 good white rolls
  
• 24 pieces good honey ham
• 24 small slices swiss cheese
  
• 1/3 mayo
• 1/3 cup miracle whip

Poppyseed Sauce

• 1 1/2 TBSP poppy seeds
• 1 1/2 TBSP yellow mustard
• 1 stick butter, melted
• 1 TBSP minced onion
• 1/2 tsp. worschestershire sauce

1. In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet, placing very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly. Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes. Serve warm.
3. Sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

These were tasty! Mine doesn't look so great because I made my own rolls and I burned them, so I had to use them upside down. Next time to save time I'll just buy some good soft rolls.

A quick, slightly different chicken salad

Feta Chicken Salad

• 3 cups diced cooked chicken (I used 1 can chicken and adjusted remaining ingredients accordingly)
  
• 2 large stalks celery, diced (I skipped)
  
• 1 red bell pepper, seeded and diced
• 1/2 red onion, diced
• 6 tablespoons mayonnaise
• 6 tablespoons sour cream
• 1 (4 ounce) package feta cheese, crumbled
• 2 teaspoons dried dill weed
  
• 1 pinch salt and pepper to taste

In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

I haven't used feta cheese before, and since it's not that pricey (2 bucks for a container) I decided to expand my cheese repertoire. To tell you the truth, I couldn't really taste it, but I'm figuring it made the salad. The salad was tasty and great the next day. One can of chicken fed our whole family. And it was great on these rolls.

Pan Breadsticks

Pan Breadsticks
(from mrsdlightfulfood.blogspot.com)

• 1 T. yeast
• 1 1/2 cups warm water
• 2 T. sugar
• 1/2 t salt
• 3 1/2-4 cups flour

Breadstick Spread:

• 1/4 cup soft margarine
• 1/4 cup grated parmesan cheese
• 1/4 cup mayonnaise
• 1/2 tsp garlic salt
• 1/2 tsp parsley flakes

1. Put yeast into warm water. Let sit until yeast dissolves.
   
2. Mix salt, sugar, and 3 1/2 cups flour in a separate bowl. Add yeast and water mixture.
3. Blend well adding enough remaining flour to form soft dough. Knead dough for 3 minutes.
   
4. Cover and let rest for 10 minutes. After the 10 minute wait period is up, coat cookie sheet.
   
5. Put dough in the middle of the cookie sheet and press to outer edges. I usually flour my hands lightly so the dough doesn't stick to them.
6. Spread topping evenly over dough. Cut dough down the middle and across with a pizza cutter. Let rise to almost double.
   
7. Cook for 20-25 minutes at 350 degrees. Makes one pan of breadsticks.

These are great breadsticks that also double for sandwich rolls/slices for leftovers. Like focaccia bread. Not hard to make, and yummy.

Try some puff pastry for a change

Herbed Chicken in Puff Pastry

• 2-3 large skinless, boneless chicken breasts, cooked and shredded (I used chicken from a rotisserie chicken)
  
• 1/2 pkg Pepperidge Farm Puff Pastry Sheets (1 sheet)
• 1 egg
• 1 T. water
• 1 container (4 oz.) garlic & herb spreadable cheese (I found this in the cheese section, Philadelphia brand..the other flavors would work too)
  
• 1/4 c. chopped fresh parsley

1. Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400.
2. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 T. of the cheese spread in center of each square. Sprinkle with 1 T. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.
3. Bake 25 min. or until golden.

These were good. It was fun to use puff pastry- I hadn't ever used it before. It's located in the freezer section by the whipped topping and ice cream (well, at my store). Definitely don't skimp on the cheese spread...it adds a lot of flavor. It will be fun to experiment with some more recipes with this pastry, desserts too. I liked the flakiness and flavor. Very fun!

Bring Red Robin home!

BBQ Chicken and Ranch Wraps

• 4 tortillas, either spinach or regular
• 3 chicken breasts, cooked and cubed, covered generously with favorite bbq sauce
  
• about 15 Doritos (or similar tortilla chips), crumbled
• Ranch dressing
• 1-2 tomatoes, sliced
• onion, sliced (optional)
• cheddar cheese

1. First spread ranch on tortillas, as much as desired.
   
2. Add crumbed chips.
3. Divide chicken among the tortillas.
4. Place tomatoes on top, then cheese.
5. Roll up carefully and serve!

I usually get the bbq chicken wrap from Red Robin. But I'm not going to get it anymore. This recipe tastes pretty much the same and it is easy and good. Perfect summer meal! Now we just need those famous fries....

Turkey Salad Crescents

Turkey Salad Crescent Rolls

• 2 tubes crescents
• 1/3 c. craisins
• 1/4 c. chopped celery (optional)
  
• 1/4. c. mayo
• 2 t. dijon mustard
• 1/2 c. cheese
• 1 1/2 c. turkey lunch meat (or real) ripped up

1. Combine all ingredients.
   
2. Take out the crescents, leaving them in square form (seal two triangles).
   
3. Place a big spoonful of the mixture and roll up, sealing all edges.
   
4. Bake at 375 for 15 minutes or until golden brown.

"You put craisins in here?" was Russell's comment. I loved them! These are good with or without craisins. I also like adding tomato pieces and red onion.