egg-salad-sandwich-bacon-sriracha

I’m usually not a big fan of egg salad sandwiches, in fact just the name alone is enough for me to gag, but for some reason this particular eggs salad sandwich is SOO good I could eat it every day. Must be the bacon and Sriracha, I LOVE me some heat!

If I’m meal prepping for the week I will often double this recipe. This is also a really easy and delicious lunch to go option, just cook the bacon and prepare the egg salad mixture in advance, pack in separate containers and just store in a refrigerator. Done and done.

Author: lifesedibleessence.com

Ingredients

•2 turkey bacon slices

•1/3 cup thinly sliced green onions

•2 tablespoons canola mayonnaise

•1 tablespoon plain fat free Greek yogurt

•1 ½ tsp. Sriracha…(lets be honest, I use maybe 1 ½-2 tbsp.…I love Sriracha.)

•¼ tsp. freshly ground black pepper

•Pinch of kosher salt

•6 hard-boiled eggs, chopped. (I do 3 egg whites and 3 eggs with the yolk)

•2 cup arugula

•8 whole-grain bread slices.

Directions:

►Cook bacon in a medium saucepan over medium-high heat for 3 minutes or until crisp. 

►Remove bacon from pan; crumble and set aside. Combine onions and the next 5 ingredients (through salt). Gently stir in eggs.

►Arrange ½ cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture, ½ slice crumbled bacon, and 1 bread slice.

Note:

The sandwich is only 300 calories and 18.4 grams of protein.

Enjoy!

Feta Dill Chicken Salad

Feta Dill Chicken Salad is tangy, creamy, and packed with salty feta and sweet red peppers. Try it for your next BBQ or picnic!

Author: Devour-blog.com

Prep time: 5 mins

Ingredients

•½ cup light mayo

•¼ cup light sour cream

•1 clove garlic, finely chopped or crushed

•1 tablespoon dried dill weed (or 3 tablespoons fresh dill, chopped)

•1 tablespoon apple cider vinegar

•¼ teaspoon coarse salt

•¼ teaspoon black pepper

•2 and ½ cups chopped cooked chicken (I used just about one whole supermarket rotisserie chicken, light and dark meat but no skin)

•½ cup feta, crumbled

•½ of a red pepper, finely chopped (about ½ cup)

•Buns, bread, wraps, or lettuce leaves, for serving (as desired)

Directions

►In a medium bowl, combine mayo, sour cream, garlic, dill, vinegar, salt and pepper. 

►Stir in chicken and feta to combine. 

►Let sit at least 1 hour before serving; stir in red pepper just before you serve the salad (unless you don’t mind pink it turning pink!).

►Serve as desired on bread, buns, wraps or lettuce leaves. Salad can be made ahead, and will keep in the refrigerator for 2-3 days.

Honey & Strawberry Panzanella Salad

A fresh twist on a panzanella salad with strawberries, honey goat cheese, basil, croutons and a balsamic drizzle.

Author:the house wife intraining files

Ingredients
•4 cups sliced strawberries
•4 cups cubed Baguette
•2 Tbsp olive oil
•4 oz honey goat cheese, crumbled
•20 fresh basil leaves
•Balsamic Vinegar Syrup OR ½ cup balsamic vinegar

Directions
►Preheat oven to 375 degrees. 
►On a parchment lined baking sheet, place the cubed bread and drizzle with 2 tablespoons of olive oil. 
►Place in oven and bake until golden brown, about 15 – 20 minutes, depending on the size of your bread cubes. 
►Every 5 minutes or so, shake around the pan to ensure even browning.
►If choosing to make balsamic drizzle, while croutons are baking, in a small saucepan, bring vinegar to a boil. 
►Reduce to a low simmer and cook for 10-15 minutes or until liquid has reduced by half and is syrupy. 
►Remove from heat, and add to a small bowl and allow to cool.
In a large bowl, combine bread, strawberries, goat cheese and basil. Toss gently. Drizzle with balsamic glaze and serve immediately.

Zucchini and Chickpea Salad

Author: Farmonplate

Directions:

•4 zucchini

•2 tbsp olive oil

•1 tsp salt

►Cut zucchini length wise in half. Place cut side up and sprinkle with salt. Flip and set aside for 30 minutes until it releases some of its water. The goal here is to make the zucchini less watery, and get it ready for grilling. Pat dry and brush both sides with olive oil. You can skip this step if you are eating the salad right away and don’t mind the zucchini a bit on the tender side.

►Set grill on medium high heat. Put zucchini on grill, cook until charred, flip once.

•2 cup chickpeas – cooked

•1 tbsp cumin powder

•1 tbsp smoke paprika

•1 tsp salt

•1 tsp black pepper powder

•1 tbsp olive oil

►Preheat the oven 400°F.

►Toss chickpeas with olive oil, cumin, smoked paprika, salt and pepper. Spread them out on a parchment paper lined baking sheet. Roast for 15-20 minutes until crisply and golden. Set aside.

►Salsa

•1 cup cherry tomatoes – sliced in half

•2 medium shallots – peeled and thinly sliced

•1/4 cup basil/cilantro/ dill – chopped

•juice of 1 lemon

•salt and pepper

►In a bowl mix tomatoes, shallots, herbs, lemon juice, salt and pepper. Mix well and set it aside.

Mediterranean Quinoa Salad.

This Salad looks just wonderful!! it is so easy, healthy and super yummy..let's see the step by step guide to make it

Ingredients

•1 cup quinoa, uncooked
•1 medium tomato, finely chopped
•2 Persian cucumbers, finely chopped
•1 medium red bell pepper, seeded & finely chopped
•1 medium avocado, peel & core removed, chopped
•2 tbsp red onion, finely chopped
•1/2 cup parsley or cilantro, finely chopped
•1/4 cup feta cheese, crumbled
•10 Kalamata olives, pitted & cut in halves
•1 lemon or lime, juice of
•2 tsp cumin
•1 tsp black pepper
•1 tbsp garlic powder

Directions

►Cook quinoa al dente. I like firm quinoa for salads, so I undercook it by 3 minutes and use ratio of 1 cup quinoa:1.25 cup water. Bring to a boil, reduce heat to low and cook for 10 minutes. Or you can cook it as per package instructions.

►Add all ingredients to a large salad bowl and gently mix just enough to combine. I do not make dressing separately for this type of salad but you could by whisking together lemon (lime) juice, cumin, black pepper and garlic powder in a small bowl.

►Serve cold. Refrigerate covered for up to 2 days.

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 cup:

Calories: 205.7

Total Fat: 8.6 g

Cholesterol: 2.5 mg

Sodium: 457.8 mg

Total Carbs: 29.4 g

Dietary Fiber: 3.9 g

Protein: 6.0 g

WW Points+: 6

Source: ifoodreal

Rudy’s Creamed Corn

Ingredients

4 lbs. frozen sweet corn
2 8 oz blocks cream cheese, diced into 1 inch squares
1 stick (4 oz) of salted butter

Easy Greek Quesadillas.

This salad is great for numerous reasons: the ingredients are incredibly cheap, it's healthy, easy to make and includes avocado (a sure way to make any dish at least twice as delicious). We usually eat it with pita chips and tend to have enough leftovers for breakfast