Avocado Egg Salad. Whether you serve this as a wrap, on whole-grain toast or in a lettuce cup, you will love this egg salad that uses half the yolks and lots of healthy fats from the avocado. I tried a Flat-Out for the first time after hearing your positive reviews about it and loved how easy it was to create a wrap. It tasted great too! If you're on a gluten free diet or looking to use less calories this is also wonderful in a lettuce wrap or why not a hollowed out tomato! Avocado Egg SaladSkinnytaste.com Servings: 6 • Size: 1/2 cup • Old Points: 3 pt • Points+: 4 pt (w/ light Flatout 7 pts)Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 gSodium: 132 mg (without salt) Ingredients: Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Grilled Chicken and Club Sandwich with Avocado and Chipotle Caramelized Onions.
Armed with my (half devoured) batch of chipotle caramelized onions, the only question was, what to use them in? With the recent success of my grilled chicken club sandwich I was thinking that the chipotle caramelized onions would be a perfect fit. In fact with the chioptle this was sandwich was kind of reminding me of an avocado BLT with fried egg and chipotle mayo and I was thinking that the cool and creamy avocado would finish things off perfectly and complement the spicy heat of the onions!
With the chipotle caramelized onions already prepared, this sandwich is as simple to make as cooking some bacon, grilling up the chicken and slicing some fresh vegetables. When using a chicken breast in a sandwich like this you want it to be relatively thin so that it gets cooked all the way through before you burn the outside and dry it all out and you can either pound a small breast thin or slice a larger one in half. Grilled Chicken and Club Sandwich with Avocado and Chipotle Caramelized Onions.
California Sandwich. Tomato sandwiches have owned me this summer. It started with my mother-in-law’s visit, just before our big Independence Day family reunion. The reunion stretches across two meals, so everyone brings enough food for lunch and dinner. There are two big picnic tables covered in aluminum containers piled high with barbecue, ribs, chicken wings, burgers, hot dogs and brats. But no matter what else people had on their plates this year, no one could resist grabbing one (or two or three) of Elaine’s tomato sandwiches. Crustless rounds of white bread slathered with Duke’s mayonnaise and filled with ruby red slices of summer-ripe tomatoes sprinkled with Jane’s Krazy Mixed-Up Salt.
Pretty much perfect. But that didn’t stop me from tinkering with them. First, I traded the white bread for whole grain. And then, it was pretty obvious that my classic Southern party sandwich had gone Californian. Feel free to put your own mark on this sandwich. Perfect for the last few weeks of summer. Avocado Spinach Egg Salad. Clearly, I was put on this Earth to show you that you can eat all your favorite foods and still be healthy as can be. All you have to do is throw some vegetables in (fact: I am not a dietitian, so if this proves false for you, please don’t sue me). Egg salad is one of my very favorite foods on this wonderful Earth.
It can be a little tricky, though, when ordering out, you know? If you’re not at a trusted establishment, you can’t always have faith in their egg salad. And while good egg salad can be like heaven on a plate, there are few things worse than bad egg salad. Plus, egg salad isn’t usually the healthiest thing. Avocado Spinach Egg Salad Sandwiches (makes 5-6 sandwiches):Print this recipe!
7 eggs, hardboiled4 oz. plain greek yogurt2 avocados1 stalk celery, chopped1 C baby spinachHot pepper flakes to tasteGood bread, toasted if you want Of course, you’ll want to start by hardboiling your eggs. And mash them up with the Greek yogurt (Chobani, of course!). And mash those up, too. Italian Grilled Cheese.
Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!? Love it! There’s nothing more delicious than fresh and homemade ingredients. Yum!!! Soooo, go to your farmers market and get the freshest tomatoes and basil you can find, grab some mozzarella balls, and assemble this amazing meal. Basil & Oregano Pesto Ingredients 1 cup fresh basil leaves1/4 cup fresh oregano leaves (or just more basil leaves)1 garlic clove1/4 cup of walnuts1/8 teaspoon salt1/4 teaspoon pepper2-3 tablespoons olive oil How-To Put all of the ingredients in a food processor, blend and set aside. Basil & oregano pestoMozzarella cheese, slicedTomato, slice. Put your griddle (or panini press) on medium heat.Spray with cooking spray.Assemble your sandwiches.Cook until lightly browned and the cheese has melted.Cut in half and serve right away.
Servings: 3 sandwiches. Grilled Cheese and Progress. My dearest friends and I share a deep love for the grilled cheese sandwich. Really any form of melted, grilled, fried or even flaming cheese. I can’t imagine a better food. When Luisa posted a recipe that I had been thinking about for a while, I finally tried making these grilled Gruyere toasts with mustard and thyme. They are a little piece of heaven. I thought I would be feeling much better post-election. It is a dark day for all of us when we regress so far that the constitution is altered and rights are taken away from individuals. I know that history will prove the majority of voters in California (and all of the other states) wrong. Lemon Chicken Gyros with Tzatziki and Feta « Can You Stay for Dinner? First it was falafel, then burgers, and now, chicken gyros.
This place reeks of a street food fair. Someone get me a curbside cart. And a megaphone. Always a megaphone. [Please come over? My criteria is rigid: all food I make lately must be stuffed inside a buttery flatbread and then wrapped once more in parchment or foil. I simply won’t budge. Daniel likes to remind me we’re not actually eating on the street so there’s no need to sit cross legged on the window ledge and litter on our floor.
Such a square, that one. This doughy flatbread is filled with lemon-oregano marinated chicken, chopped tomatoes, thinly sliced red onion, shredded romaine, creamy and cool tzatziki sauce, and crumbled feta. One messy, chin dribbling bite is lemon and bright parsley and garlic and tang. Make it. We can litter and graffiti my wall. Lemon Chicken Gyros with Tzatziki and Feta makes 2 In a medium bowl, whisk together the oregano, thyme, garlic, pepper, lemon juice, and olive oil.