Mexican Chicken Salad Sandwiches

Mexican Chicken Salad Sandwiches

One of my favorite summertime no-cook meals is chicken salad. I love all forms of it, sweet and savory. A local bakery makes a cranberry pecan chicken salad that they serve on a fruit and nut bread- and it’s amazing.

Tyler recently went out of town for a week, and I knew I wasn’t going to want to cook every night for just Remi and I, so I made a batch of Mexican chicken salad.  It was refreshing and flavorful. If you wanted to make it spicy, you could easily add some chopped jalapenos or chipotle powder. But for the little lady and I, we didn’t add any heat.

Ingredients:

  • 4 cups shredded chicken (you could use storebought rotisserie- I did!)
  • 1 can corn, drained
  • 1 can diced green chilis
  • 2 tablespoons taco seasoning
  • 1/4 cup enchilada sauce or salsa
  • 1/4 cup mayo (I used light mayo)
  • juice of 1 lime
  • 1/2 red onion, finely diced
  • 2 tablespoons of chopped cilantro

This would also be delicious with additions like a can of black beans, some fresh chopped tomatoes or bell peppers or even sliced black olives.

Mix everything together in a big bowl.

Serve on toasted buns with a side of tortilla chips or fruit.

 

Remi loves to just eat it with a spoon!


Chocolate Covered Strawberry Baked French Toast

Chocolate Covered Strawberry Baked French Toast

I absolutely adore strawberry season. Sure, you can buy them year-round, but until Spring, the berries are hard and flavorless.  But in the spring, the first of the juicy, red berries arrive and I love it.  We always go strawberry picking for Mother’s Day, so I wanted to try out a Mother’s Day brunch recipe to be prepared for using up those delish berries.

I tested this recipe for my life group at church. We take turns bringing breakfast, and this got the seal of approval.

It’s way easier than skillet french toast since you can throw it in the oven.  The chocolate is sweet and decadent and the strawberries are fresh.  It’s perfection.

Ingredients:

  • 1/3 cup chocolate chips (I used dark chocolate)
  • 8 sliced of bread, torn into pieces (I used light wheat bread)
  • 4 eggs
  • 1/2 cup milk
  • 1/4 cup cream
  • 1/4 cup sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tbsp cinnamon
  • 2.5 cups chopped strawberries
  • 1 stick butter, melted
  • 1/4 cup brown sugar

Grease an 8×8 or 9×9 pan (or double the recipe for a 9×13) and layer the bread and chocolate chips into the pan.  Mix eggs, milk, cream, sugar, vanilla and cinnamon and pour over the bread.  Sprinkle strawberries over the top. Mix melted butter and brown sugar and pour over the bread and berries.

Bake at 350 for 40 minutes until set and starting to brown.  It’s sweet enough, so we didn’t think it needed syrup or even powdered sugar.  But it was nice with a little fresh whipped cream.

Makes 6-8 servings, depending on size.

This would make a GREAT Mother’s Day brunch or a great breakfast for a crowd!


Low Carb Baked Sub Unwich

Low Carb Baked Sub Unwich

I love a good nice sandwich, but eating low carb means no bread.  While there are some good substitutes for biscuits and sliced bread….I’ve yet to find any sub sandwich style low carb substitutes (lots of S’s there).  I wanted the flavor of a warm sandwich without the carbs.

It’s not pretty, but it’s yummy!  Tyler (who doesn’t eat low carb) and my mom (who does) both enjoyed this.

You can also customize this however you want.

Ingredients:

  • 16 slices deli ham (make sure it’s not honey ham, watch the carb count!)
  • 16 slices deli turkey
  • 8 slices cheese (I used swiss)
  • sliced dill picked (I used Clausen’s- found in the deli meat section)
  • Some sort of mustard/mayo or both – I used a garlic aoli mustard
  • Italian seasoning
  • You could also used sliced tomatoes, onions or even lettuce, or other deli meats like pastrami or roast beef.  Make it your own!

Layer the ingredients like lasagna in an 8×8 pan!  Mine was: ham (8 slices, sort of doubled up), Italian seasoning, cheese, mustard, pickles, turkey (8 slices), Italian seasoning, cheese and repeat (except I put the last slice of cheese on top). It made 2 layers.  You can do more if you want.  Bake at 350 until bubbly and melty!  Makes 4 servings.

 


Pizza Baked Spaghetti Squash

Pizza Baked Spaghetti Squash

I’ve been eating low-carb/keto since last May, and we have experimented a lot in the kitchen. One of our favorite things to make is spaghetti squash. It’s so versatile! It has a mild flavor, so it’s easy to transform.

One of my favorite splurge treats growing up was the pizza baked spaghetti at Fazoli’s.  Are there still Fazoli’s around? All of the ones I used to visit have been long closed.

Well, the other night, I was going to make traditional spaghetti squash spaghetti and decided to make it pizza baked. It was a GREAT idea. Delish!

Ingredients:

  • 1 spaghetti squash, roasted and seeded (I follow these directions to roast it whole- much easier than cutting it if you have time)
  • 12 oz. spaghetti sauce (for low carb/keto I prefer Rao’s brand- it’s lowest carb!)
  • 8 oz browned ground beef (a great way to use up leftover ground beef!)
  • 4 slices provolone cheese
  • 16 pepperonis
  • oregeno to taste

Mix the spaghetti squash, sauce and ground beef. Spread it in a 8×8 pan and cover with cheese, pepperonis and sprinkle with oregano.  Bake at 350 for 30 minutes and then broil on high for 3-4 minutes until bubbly.  Tyler topped his with some Parmesan cheese. We served with a side salad.

Makes 4 servings.