Can I just say I love a good egg salad sandwich. I usually just toss stuff in there, no measuring, just mixing. Sometimes it turns out ideal, sometimes it doesn’t. This really is the beauty of measuring. Especially when you find the perfect recipe. I tried this one from Natural Noshings , because it’s Secret Recipe Club time! It was the perfect egg salad. I would have never thought of putting in vinegar. It added a delightful little tang. The radish, again a new ingredient for my egg salad, added a great little crunchy peppery goodness. It really is the ideal egg salad. I had a great time looking through my assignment this month, that had oodles of health recipes. A few of my other possibilities were Hot Maple Oat Bran, Cocoa Kissed Chia Energy Balls, and Smoky Broccoli Salad ! I am glad I went with the egg salad. What a perfect spring or summer lunch!
- 4 hardboiled eggs, peeled and chopped
2 scallions, chopped
3 radishes, small diced
3 Tbsp. Mayo
1 tsp dijon mustard
salt and freshly ground black pepper to taste
1 tsp apple cider vinegar
- Combine ingredients. I like to use a generous amount of salt and pepper. Add as you go tasting, your way through. Place in fridge until well chilled.
- Serve on bread, or with crackers, or on lettuce to make lettuce wraps.
- Eat and enjoy!
Grilled Cheese are one of my favourite foods. Burgers, also one of the favourites. Combining the two, just seemed like a brilliant plan to me. Plus, during the summer it is always a bonus to find a recipe that you are excited about, that doesn’t use the stove, and has little work time. The family (boys especially) were quite excited for this dish to be served. We all agree we will be having it again!
Recipe very slightly adapted from Cinnamon Spice & Everything Nice
- 1 pound ground beef
- 1 large egg
- 1 small yellow onion, grated
- ¼ teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 12 slices white bread
- 1/4 cup butter, softened
- 12 slices Kraft Singles cheese
- Combine beef, egg, onion, garlic, salt, and pepper. Form into 6 equal sized patties, fry until no longer pink in the middle, flipping half way through. Set in paper towels to drain a bit of the grease. Use a paper towel to wipe grease from pan.
- Butter one side of each bread. Place butter side down in skillet. Top with cheese slice, beef patty, another cheese slice, and second piece of bread, butter side up. Fry until golden. Flip. Fry until golden. Repeat with remaining bread, cheese, beef.
- Eat and enjoy!
Serving a family of five, can occasionally get a bit complicated. We all have our likes and dislikes, we all have our cravings. Mommy included. There are a few classics, that the whole family loves, and I feel pretty safe from complaints. Most pasta dishes fall into this category, and anything served in between a bun. Sandwiches, burgers, my family loves them all. I knew this Italian take on the sloppy joe would be a huge hit. We have melted cheese, spaghetti sauce, and meat. All in a messy gooey sandwich. Plus, I have been finding Italian Sausages one of the more affordable meats lately, there is a nice big bag in the freezer aisle, good for the grocery budget too!
Recipe from Food, Folks and Fun
- 1 Pound hot Italian sausage, casings removed
- 1 tablespoon olive oil
- 2 large red bell peppers, sliced into strips
- 1 large yellow onion, sliced into strips
- 2 large garlic cloves, minced
- 1½ Cups marinara sauce
- ¼ cup chopped fresh basil leaves
- 1 cup shredded mozzarella cheese
- 4-6 ciabatta rolls – We used regular hamburger buns
- Heat oil in large skillet. Add sausage, crumble as you cook. When sausage has fully been crumbled, add onions, garlic and peppers. Cook until tender.
- Add marinara sauce, simmer for 5 minutes. Remove from heat and stir in basil.
- Serve meat mixture on buns topped with cheese.
- Eat and enjoy!
Our kids (and adults) love grilled cheese in this house. Melty gooey cheese in between hot, buttered bread. This my friends is always a good time. We usually have straight up Velvetta slices, with a side of Campbell’s tomato soup. A combo that just can’t be beat. So our grilled cheese got a bit fancier this week. We used real cheese. We added broccoli. I found the recipe over at Two Peas and Their Pod, and served it with a chickpeas and lentil soup. I’m not going to lie, the kids preferred the old standard, the adults however, mush preferred the fancier, with a green vegetable, version. So now, I will have to change it up every once in a while, and add that broccoli. In fact I could go for one right now!
1 medium head broccoli, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
10 slices bread
1 cup cheddar cheese, shredded
1. Place broccoli on cookie sheet and toss with olive oil, salt and pepper. Place in 400 degree oven for 10 minutes.
2. Butter bread on one side. Place cheese and broccoli on in side topping with second piece of bread. Butter goes on the outside of both. Fry in skillet until butter is golden brown, and cheese is gooey. Cut and serve.
3. Eat and enjoy!