Pesto Egg Salad

This is a nice variation on egg salad. The flavor of the pesto is there, but it’s not overwhelming. Liam even liked this! Toby said that “the flavors go together very well.” If you like pesto, you will like this! PS: I left out the crunchy stuff in the recipe because egg salad shouldn’t be crunchy!

rating: 9

Pesto Egg Salad
(Food Network Magazine)
1/4 cup mayo
2 tbsp pesto
2 tbsp olive oil
1 tbsp lemon juice
8 eggs, hard-boiled
1 cup chopped celery (I omitted)
2 tbsp minced red onion (I omitted)
Whisk mayo, pesto, olive oil, and lemon juice together. Fold in the eggs, celery, and onion.

 

Peanut-Crusted Tofu Tacos with Tangy Slaw

These were alright, but they could have used a little oomph. Toby suggested marinating the tofu in something beforehand. When making the slaw, I left out the jalapenos, so it wasn’t too tangy. Also, when I was frying the tofu, I ran out of the peanut-panko mixture and had to quickly make some more. Next time I would double that. These had potential- we really liked the coating on the tofu. Toby added some Taco Bell hot sauce to his and said that helped.

rating: 8.2

Peanut-Crusted Tofu Tacos with Tangy Slaw
(Cooking Light, May 2012)

time needed: 25 min.
serves 4

Ingredients:

1 (14-ounce) package water-packed extra-firm tofu
1/2 cup salted, dry-roasted peanuts
1/2 cup panko
1/2 cup light coconut milk
1 large egg, lightly beaten
3/4 cup all-purpose flour
3 tablespoons canola oil, divided
2 cups thinly sliced cabbage
1/3 cup sliced green onions
2 tbsp fresh lime juice
1/2 tsp kosher salt
1 jalapeño pepper, seeded and thinly sliced (I omitted)
8 (6-inch) corn tortillas
Lime wedges (optional)

Directions:

1. Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.

2. Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and sauté 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.

4. Combine cabbage and the next 4 ingredients (through jalapeño). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges, if desired.

 

Hummus “Cheesesteak” Hoagies

I didn’t think these sandwiches would be that good. I don’t know why, but hummus and cheese together kind of grosses me out. But these were surprisingly good! And talk about easy and quick? This is a great recipe to have in your back pocket for a busy night, when you’ve got to get dinner on the table ASAP. I made half a hoagie without the veggies for Liam (I knew he wouldn’t eat the onions and peppers). I served these with some veggie straws.

rating: 9

Hummus “Cheesesteak” Hoagies
(Cooking Light, April 2012)

time needed: 18 min.

serves 4
Ingredients:

4 (3-ounce) hoagie rolls, split
1 tablespoon olive oil
1 cup vertically sliced yellow onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced poblano chile (I omitted)
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (8-ounce) container plain hummus
4 (1/2-ounce) slices provolone cheese
Preparation:

1. Preheat broiler to high.
2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place rolls, cut sides up, on a baking sheet. Broil 1 minute or until toasted.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through black pepper); sauté 5 minutes or until vegetables are tender.
4. Spread about 1/4 cup hummus over bottom half of each roll; top with 1/2 cup onion mixture and 1 cheese slice. Broil 2 minutes or until cheese melts. Top hoagies with top halves of rolls.

per hoagie: 410 calories

 

“Chicken” Salad

I made some “chicken” salad the other night, and I had to improvise a little. I had bought 1 bag of Morningstar Farms Chik’n Strips to use, and once I had cooked it and shredded it, there just wasn’t enough of it. It was enough for Toby, but that was it. So I popped by the grocery store closest to our home for another bag, and they didn’t have any. They DID have Morningstar Farms Chik Patties, which are breaded. I decided to see how they would be. So I made this recipe using the first bag of Strips, then I baked the Patties and cut them in half, then threw them in my Cuisinart. Into that mixture I added the same mayo, mustard, lemon juice and parsley, but then I threw in some chopped pecans. So I had two different “chicken” salads. I liked them both. Toby said he prefered the Strip version. I served this salad on toasted bread, but you could also eat it on crackers (like I did the next day for lunch), or serve it in scooped out tomatoes or avocados.

rating: 9

Chicken Salad

total time needed: 15

serves 2-4

Ingredients:

1 bag Morningstar Farms Chik’n Strips
4 scallions, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions:

Brown the Chik’n Strips in a frying pan with some cooking spray, then let cool. After it has cooled, pull apart with your hands (into smaller pieces). In a mixing bowl, toss together the chicken, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

 

Mushroom and Manchego Panini

Well, to start off, I could not find a vegetarian Manchego. The cheese guy at Wegmans suggested another cheese to substitute, but it could not be located, so I went with what I could find: provolone. And I know I am way too late to the party here, but did you know that you can get the big loaves of bread sliced at the grocery store? I have always had a hard time making even slices. I saw someone else do this, so I asked the sweet old man in the bakery department if he could slice my loaf of sourdough, and he said he would be happy to! Instant perfectly-sliced sandwich slices! So- the sandwich: Toby said that it needed something, like a pesto spread. I do think it could have used maybe a special mayo, like a garlic-mayo or something. It was too dry. I don’t think a different kind of cheese would have made a big difference. And I had a lot of mushrooms left over. Meh.

rating: 7

Mushroom and Manchego Panini
(Cooking Light, March 2012)

serves 4
time needed: about 15-20 minutes

Ingredients:
1 tsp unsalted butter
1/4 cup minced shallots
1 tbsp chopped fresh thyme
2 tsp minced fresh garlic
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1 (8-ounce) package presliced cremini mushrooms
1 1/2 tbsp sherry vinegar
8 (1 1/2-ounce) slices sourdough bread
3 ounces shaved Manchego cheese
Cooking spray
1 garlic clove, halved

Preparation:

1. Melt butter in a large skillet over medium-high heat; add shallots and next 6 ingredients (through cremini mushrooms). Cook 10 minutes or until mushrooms are tender and liquid almost evaporates, stirring frequently. Add vinegar; cook 30 seconds or until liquid almost evaporates.
2. Divide the mushroom mixture evenly among four bread slices. Top evenly with Manchego cheese and remaining bread slices.
3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook sandwiches 2 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Rub the top and bottom of each sandwich with cut side of garlic clove.

per serving: 352 calories

 

Tofu Burgers

Sorry that this picture doesn’t look like much. The “burger” was actually OK. I probably won’t ever make it again, just because there are far better sandwiches out there, but it was edible. I did leave off the sprouts, and I probably should have added some lettuce, but I didn’t. I left on the radishes, and I am glad I did. They added a nice crunch. Liam didn’t like his, so Toby ate his as well.

rating: 6.5

Tofu Burgers
(Real Simple, Jun/July 2004)

time needed: 35 min.
makes 4 servings

Ingredients:

1/2 cup soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
14 ounces extra-firm tofu, drained
2 tablespoons olive oil (if cooking on a stove top)
1/4 pound Cheddar, sliced
1 4-ounce package alfalfa sprouts (I omitted)
1 small bunch radishes, sliced
4 whole-wheat rolls, toasted
honey mustard (optional)
Directions:

In a saucepan, combine the soy sauce, sugar, and vinegar. Cook the marinade over low heat until thickened, 5 to 7 minutes.
Cut the tofu into four 1-inch-thick burgers. Transfer to a bowl, pour the marinade over the top, and let sit 15 minutes, turning once.
Place the burgers on a medium-hot grill and cook 1 to 2 minutes per side. (Or heat the oil in a grill pan over medium heat and cook the tofu 2 minutes per side.)
Top each burger with some of the Cheddar and cook 2 minutes more or until the cheese melts.
Top with some sprouts and sliced radishes. Serve on the rolls with mustard, if desired

 

Smoky Pimiento Cheese Sandwiches

I hadn’t made pimiento cheese in a while, and I kind of had a craving for it. I looked online and read some reviews of this recipe, and everyone seemed to love it. I couldn’t find smoked Cheddar, so I used sharp Cheddar. Also, like one reviewer mentioned, I added a little more mayo at the end, just to make it spread a little easier. This turned out plenty smoky without the smoked Cheddar. Oh, I did leave out the sun-dried tomatoes. I know, I know, there’s no bits of red in there, so I guess this is just officially “Smoky Cheese”, but I just feel like I really don’t need sun-dried tomatoes in my life. Toby ate 3 sandwiches, and Liam preferred his with crackers.

rating: 9

Smoky Pimiento Cheese Sandwiches
(Southern Living, Oct. 2009)

time needed: 15 min.
makes 7 servings

Ingredients:

1 (3-oz.) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon paprika
1/4 teaspoon salt
2 cups (8 oz.) shredded smoked Cheddar cheese (I used sharp Cheddar)
2 cups (8 oz.) shredded smoked Gouda cheese
1/2 (8.5-oz.) jar sun-dried tomatoes in oil, drained and chopped (I omitted)
14 bread slices (sourdough and dark wheat)

Preparation:

1. Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir in shredded cheeses and sun-dried tomatoes until combined.
2. Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with remaining bread slices.

 

Crescent Dogs

I know you have all probably made these before, but for me, this was something new. I LOVE crescent rolls, so I thought this would be just awesome. Hmm. Well, I found out I don’t like cheese with my hotdog! Liam liked these a lot, and even ate another one the next day. These were pretty easy to make, and you can just pick the whole thing up with one hand and dip it into ketchup or mustard, if you like. I will say that these are great for kids. For me, no.

rating: 8 (for Liam)

Crescent Dogs
(www.pillsbury.com)

Prep Time: 10 Min
Total Time: 25 Min
INGREDIENTS:
8 hot dogs (I used veggie dogs)
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS:
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375°F. for 12 to 15 minutes or until golden brown.

 

Mashed Chickpea Pitas

These sandwiches turned out OK, although I probably wouldn’t make them again. Nothing special about them (although the chickpea mixture was pretty tasty right out of the bowl). Maybe it was the pita I didn’t love? Anywho.

rating: 6

Mashed Chickpea Pitas
(Cooking Light, Oct. 2011)

time needed: 10 minutes

Ingredients:

2 garlic cloves, minced
6 tablespoons plain fat-free Greek yogurt, divided
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
1/2 cup diced peeled English cucumber (I omitted)
1 tablespoon chopped fresh dill
1 carrot, shredded
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves (I subbed spinach instead)

Preparation:

1. Combine garlic, 5 tablespoons yogurt, and next 4 ingredients (through chickpeas) in a bowl; mash with a potato masher or fork until almost smooth or to desired consistency. Stir in cucumber and dill.
2. Combine remaining 1 tablespoon yogurt and carrot in a small bowl; stir well to coat.
3. Line each pita half with 1 lettuce leaf; fill with 1/2 cup chickpea mixture and 2 tablespoons carrot mixture.

serves 4
per serving: 185 calories

 

Grilled Tomato and Brie Sandwich

This is a pretty easy, fast, and GOOD sandwich. I think just about anything with brie in it is good. I think I must have the only kid in the world that doesn’t like grilled cheese. Liam would rather eat the brie by itself. Toby and I liked these.

rating: 8.5

Grilled Tomato and Brie Sandwich
(Cooking Light, June 2009)

makes 4 sandwiches

Ingredients:

8 (1-ounce) slices 100% whole-grain bread (about 1/4 inch thick)
1 teaspoon olive oil
1 garlic clove, halved
2 teaspoons country-style Dijon mustard
4 ounces Brie cheese, thinly sliced
1 1/3 cups packaged baby arugula and spinach greens (such as Dole)
8 (1/4-inch-thick) slices beefsteak tomato
Cooking spray
Preparation:

1. Prepare grill to high heat.
2. Brush one side of each bread slice with oil; rub cut sides of garlic over oil. Spread 1/2 teaspoon mustard on each of 4 bread slices, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top each with remaining 4 bread slices, oil side up.
3. Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.

per sandwich: 234 calories