lavash bread pizza

 

This is my new go-to.  It's SO easy to throw together especially if you have some things already prepped in the fridge like I did. 

It was just my son and I home for dinner and I had some leftover lavash bread from when I made pinwheel sandwiches.  I thawed some homemade marinara sauce I had stored in the freezer and made some pizza for myself and some for him.  You can see we like different things. 

lavash bread pizza

It's one of those recipes you don't really need a recipe for.

Spray some nonstick spray onto a rimmed baking sheet.

Place a sheet of lavash bread on it.

Spread some marinara sauce or pizza sauce all over it.

Sprinkle with cheese.

Add the toppings you love.

My favorites tonight were chicken (that was already in the fridge), diced red onion (already in the fridge), jarred red peppers and capers.  Sometimes I add mushrooms and spinach too.

pinwheel sandwiches

 

My daughter hosted a Nutcracker dinner for her ballet instructors and the older girls from her studio.  We made pinwheel sandwiches for the event and they turned out great!

pinwheel sandwiches

1 package lavash bread

1 package thinly sliced smoked ham

1 package thinly sliced swiss cheese

3 roma tomatoes, thinly sliced

lettuce leaves

salt and pepper

onion and chive cream cheese spread

Pinwheel sandwiches are easy to make!

Spread a thin layer of onion and chive cream cheese spread onto one sheet of lavash.

Place 6 slices of ham over the lavash bread so that the ham fills the entire lavash but doesn't overlap. 

Cover with 6 slices of swiss cheese.

Cover with tomato slices.  Sprinkle with salt and pepper.

Top with lettuce leaves.

Roll up.

Slice with a serrated knife.

Secure with a long toothpick.

tandoori chicken for naan wraps

 

Again, my oldest daughter gave my youngest daughter a dinner idea and it sounded so good I wanted to make it right away.  When my youngest daughter made her wrap she said, "Mom this is so good.  It's my favorite dinner."

Instead of a naan wrap, I ate mine sort of deconstructed and enjoyed how the flavors came together.  Of course I enjoyed mine with fresh tomatoes and cucumbers, some homemade raita sauce, store-bought garlic hummus and some Asian slaw that I threw together.  Not exactly traditional but I love lots of sauces and lots of flavors.

tandoori chicken for naan wraps (moribyan)

1.5 pounds chicken breast or chicken thighs

2 tablespoons olive oil

1/4 cup plain greek yogurt

1 teaspoon ginger powder (if you have fresh, use 1 tablespoon minced)

1 tablespoon minced garlic

2 teaspoons garam masala

2 teaspoons salt

2 teaspoons cumin

2 teaspoons chili powder

1/2 tablespoon turmeric

1 teaspoon coriander

1 teaspoon paprika

1/4 teaspoon cayenne

2 tablespoons lime juice

Combine chicken, yogurt, ginger, garlic, spices and lime juice.  Mix well and let marinate at least 30 minutes.  The longer the better.

In a large skillet heat the oil and add the chicken.  Cook 10 minutes on each side until browned and cooked through.

Assemble wraps using mini naan bread, cucumbers, lettuce, tomatoes and homemade raita.

homemade raita sauce

1/2 cup plain Greek yogurt

1/4 cup shredded cucumber

pinch of cumin

1/4 teaspoon salt

Combine and enjoy!

breakfast wrap

Look how good this looks!  I used a whole wheat tortilla and mine was so stuffed it was more of a fold-over than a wrap.  My other family members used huge white tortillas so they were able to wrap theirs.  These wraps were a big hit.  The sauce of course was what made them extra yummy. 

breakfast wrap
They're pretty easy so I'll just tell you what we put in them-
turkey bacon, baked (we love the kind from Trader Joes)

scrambled eggs
sauteed sliced mushrooms and sliced onions
wilted spinach (we used the microwave to it)
sliced tomatoes
cheese (we used sharp white Tillamook)
tortillas

sauce:  light sour cream mixed with your favorite salsa

Melt the cheese in a tortilla then stack it with delicious toppings.  Wrap it all up and enjoy!

the best ground chicken burgers

This chicken burger was awesome.  It beat my expectations even though I baked them and enjoyed mine without cheese.  YUM.  It was perfect after an afternoon at the river.

the best ground chicken burgers (slightly adapted from allrecipes.com)
1 pound lean ground chicken breast
1/2 cup Italian seasoned bread crumbs
1/2 small onion, finely grated
1 egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees.
Mix all ingredients in a bowl.  Take a half-cup scoop and scoop 4 patties.  Turn into thick, round patties and place on a cookie sheet lined with aluminum foil and sprayed with non-stick cooking spray.
Bake patties for 30 minutes.
For cheeseburgers, place a slice of cheese on top of the burgers and cook for an additional minute or two or until cheese melts.
Place each patty into a hamburger bun and top with your favorite toppings.

chicken avocado burgers

An hour before dinner I didn't know what was for dinner but I had some ground chicken to use.  I found this recipe and it was great!  A great way to use ground chicken.  My son wondered why his burger was green but he ate it and seemed to enjoy it. That's a win.

chicken avocado burgers (delish)
1 pound ground chicken
1 avocado, mashed
1/3 cup seasoned breadcrumbs
1 clove garlic, minced
1 teaspoon crushed red pepper flakes (I used 1/2 teaspoon)
kosher salt
freshly ground black pepper
buns- we used sliced french bread, toasted or whole wheat english muffins 
lettuce
tomato
sliced pickles
sliced red onion
your favorite condiments

In a large bowl, combine chicken with avocado, breadcrumbs, garlic and red pepper flakes.  Stir well to combine and season with salt and pepper.  Form the mixture into 4 patties (I used an ice cream scoop and made 5 patties). 
In a large skillet sprayed with nonstick cooking spray, over medium-high heat,  add the patties and cook until golden brown on one side 4-5 minutes.  Flip the patties and cook another 3-5 minutes until cooked through.
Serve on a bun with lettuce, tomato and onion.

philly chicken cheesesteak sandwiches

These sandwiches hit the spot!  I love a good sandwich but who wants a cold sandwich for dinner?  Not me.  These are hearty and cheesy and super delicious.  Surprisingly enough they were a hit with the kids.  Of course two of my kids stuffed spicy Doritos inside of theirs. :)

philly chicken cheesesteak sandwiches
2 teaspoons olive oil
1 1/2 pounds chicken breasts, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
salt
freshly ground pepper
1/2 teaspoon garlic powder
6 hoagie rolls, both sides toasted in the oven or toaster
your favorite cheese- we used light Swiss and cheddar

Toast your hoagie rolls in the oven on a large cookie sheet (I opened them up and toasted both sides) or use a toaster oven then place toasted hoagie rolls on a large cookie sheet, making sure the insides of the rolls are facing up.
Set the oven to Broil.
In a large skillet heat the oil.  Season the chicken with salt, pepper and garlic powder and brown the chicken on both sides.  When chicken is done, remove to a plate and cook the bell pepper and onion.  When the veggies are done add the chicken back to the pan and combine.
Spread 1/6 of the chicken/veggies mixture on each hoagie roll and top with cheese.
Broil in the oven until cheese is bubbly.

grilled portobello mushroom burgers

Wow!  Hall of fame.  I never thought a mushroom burger could be so good.  But then again I'd never tried one before.  It was just about the best burger I've ever had.  Super gourmet and without the guilt.  Even better, my husband made dinner. :)

grilled portobello mushroom burgers (adapted from Skinnytaste)
2 portobello mushroom caps
2 tbsp balsamic vinegar
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon chopped rosemary
1 1/2 teaspoons steak seasoning
2 thick slices red onion
2 slices Provolone cheese
2 thin slices tomato
1/2 avocado, sliced thin
2 whole wheat buns

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary and steak seasoning.
Peel off the tops of the Portobello mushrooms and scoop out the gills.
Place the mushroom caps in the bowl and toss with the sauce, using a spoon to evenly coat.  Let stand room temperature for 20-30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat.  When hot, brush the grate with oil or lightly spray the grill pan.
Place the mushrooms on the grill, reserving marinade for basting.  Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking.
While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

greek chicken burger

Wasn't sure how these would go over but we all enjoyed them very much!  The creamy ceasar dressing over the top is an absolute must.  Yum!

greek chicken burger (i heart nap time)
1 pound ground chicken
1/4 cup chopped red peppers
3 tablespoons feta cheese
2 tablespoons fresh chopped parsley
1 teaspoon minced garlic
1 1/2 teaspoon kosher salt
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
whole wheat buns, toasted
optional toppings: sliced red onions, sliced tomatoes, sliced cucumbers, spinach, lettuce, feta cheese
non-optional topping:  Caesar dressing (our very, very favorite is Ken's Light Creamy Caesar)

Turn on the grill to medium heat.
Place the chicken, peppers, cheese, parsley, garlic, salt, oregano and pepper into a bowl.  Stir until combined and then shape into 4 patties.  Place on the grill and cook each side for 4 to 5 minutes, or until the inside is no longer pink.
Assemble your burger.  Definitely drizzle Caesar dressing over the top. 

mediterranean chicken wraps

These wraps were flavorful and packed a punch.  I loved them.  My husband wasn't a fan of the tortilla and would've preferred a nice roll or toasted pita so I'll do that next time.  I plan to use the leftover chicken mixture over a bed of spinach for a salad tomorrow for lunch.  Looking forward to that!

mediterranean chicken wraps  (slightly adapted from mel's kitchen cafe)
4 cups cooked and shredded chicken
1 cup crumbled feta cheese (I used reduced fat)
1 cup plain Greek  yogurt (I used fat free)
1/2 cup jarred roasted red peppers, patted dry and chopped
1/2 cup kalamata olives, chopped
1-2 green onions, sliced
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 (12-inch) flour tortillas, white or whole wheat
4 cups baby spinach

In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon juice, green onions, salt and pepper.  Divide the spinach among the tortillas, spreading across the entire tortilla.  Spoon the chicken mixture down the center of the tortilla and roll up tightly.  Cut each tortilla in half.  Serve with veggies and hummus.

greek chicken pitas

Hall of Fame!  Everything was just right from the Greek flatbread to the chicken to the yogurt dill sauce we got from Costco.  Easy dinner.  Delicious dinner.  

greek chicken pitas (chicken recipe adapted from food network)
3 chicken breasts, thinly sliced
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves minced garlic
1 teaspoon ground cumin
salt and pepper
1/2 cup cilantro
Papa Pita Greek Pita flat bread, 100% whole wheat (it was so soft and yummy)
feta cheese
Skotidakis dill & cucumber greek yogurt dip (from Costco)
red pepper, sliced
lettuce
tomato

Put lemon juice, oil, garlic, cumin, salt, pepper and cilantro in a blender.  Marinate chicken for 30 minutes before cooking.  Cook over medium high heat until golden brown.

Slather dill & cucumber yogurt dip on a flat bread.  Add chicken, feta cheese, lettuce, tomato and sliced red pepper.  YUM!

cuban pork sandwich

I've always wanted to try a cuban sandwich and tonight was the night.  They were a hit.  My family enjoyed theirs on nice fresh ciabatta rolls but I had mine on a toasted whole wheat english muffin.  My youngest daughter asked if we could have them again tomorrow- I think it was the roll that won her over.
Next morning important update:  I just had a sandwich using my leftovers but with sweet pickle relish instead of the dill pickle.  This took the sandwich to almost Hall of Fame!

cuban pork sandwich (adapted from Women's Day)
1 to 2 teaspoons ground cumin
1 to 2 teaspoons dried oregano
1/4 to 1/2 teaspoon each salt and pepper
4 1/4-inch thick pork cutlets
1 medium onion, sliced
8 thin slices Swiss cheese
8 thin slices black forest ham
4 ciabatta rolls, split
sliced dill pickles
light mayo
mustard

Heat grill.  Mix the cumin, oregano, salt and pepper; sprinkle over both sides of pork cutlets.
Grill cutlets and onions 3 minutes, turning cutlets and onion slices over once, until cutlets are cooked through and onions are slightly charred and crisp-tender.
Fill each roll with 2 slices each cheese and ham, 1 cutlet and 1/4 of the onions and pickles.
Return to grill for 1 or 2 minutes to melt cheese, if desired.

What I have to say-  As the cutlets and onions grilled, I opened up our ciabatta rolls and laid them on a cookie sheet and put a slice of Swiss on each then baked them at 300 degrees.  When the cutlets and onions were finished cooking I put the sandwiches together.

creole chicken wraps

Hall of Fame!  It's definitely due to the sauce.  This time for the sauce I used half light mayo and half nonfat sour cream and it worked like a charm for a lower fat version. 

creole chicken wraps (Food Network Magazine, October 2011)
 For the Rub:
 2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon ground cumin
sea salt and freshly ground black pepper

For the wraps:
1 cup mayonnaise ( I used 1/2 cup light mayo)
1 pound skinless, boneless chicken breasts
vegetable oil for the grill
4 pieces flatbread (we sometimes use whole wheat pita pockets)
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
1 Maui onion, thinly sliced
8 romaine lettuce leaves

Make the rub; mix all the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper. Prepare the wraps: Whisk the mayo and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use. Preheat a grill to medium high. Toss the chicken with rub. Oil the grill; grill chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board. Wipe the grill clean and brush with more oil. Lay the bread dough on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board. Slice the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onion and lettuce. Roll up and wrap with parchment paper or foil to seal.

grilled chicken pesto wraps with provolone and mushrooms

Dinner was easy and fantastic.  We enjoyed our wraps!

chicken pesto wraps with provolone and mushrooms (adapted from Plain Chicken) 
1 pound chicken tenders
3/4 cup Zesty Italian dressing
2 tablespoons pesto
sliced mushrooms
sliced provolone cheese
pesto ranch for drizzling ( 2 tablespoons creamy Caesar mixed with 2 teaspoons pesto)
spinach leaves
tortillas 

Marinate chicken in 3/4 cup Italian dressing and 2 tablespoons dressing for at least one hour.  I marinated mine overnight.  Grill until done.
While the chicken is grilling, saute mushrooms in a nonstick skillet.  When done, turn the temperature to low or simmer and melt a couple of slices of provolone cheese on top of the mushrooms.
For the pesto ranch, mix together 2 tablespoons Caesar dressing with 2 teaspoons pesto.
To assemble the wrap, lay the tortilla on a flat surface.  Layer ingredients starting with a drizzle of Caesar pesto sauce, spinach, chicken, mushrooms & cheese and another drizzle of sauce.  Repeat with remaining tortillas.

black forest and havarti melts on sour dough

My kids like to go to Trader Joes with me because they can earn a treat in the treasure chest if they find Benny Beaver somewhere in the store.  Today they were glad they went with me because of the sample- rolls with ham and melted cheese.  My girls loved it so much we went home and made our own version- black forest ham on sour dough draped with melted havarti cheese.  They ate a mighty fine lunch today, that's for sure.

black forest and havarti melts on sour dough
thin slices of sour dough bread
thin slices of black forest ham (we get ours at Costco)
slices of havarti cheese

Toast sour dough slices in a toaster until lightly toasted.  Meanwhile, brown slices of ham over the stove.  Place browned ham slices on sliced toast then top with slices of havarti cheese.  Broil for a couple of minutes until the cheese is melted and oozing over the sides of the sandwich.  Mmmm!

cajun chicken caesar club sandwich

These sandwiches were super yummy!  My skeptical 4-year old who takes everything apart even kept her sandwich in tact (actually it started out as my sandwich) so I had to make myself another.  Tasty, tasty.

cajun chicken caesar club sandwich (adapted from blog: Cassie Craves)
6 or more strips of bacon, cooked and halved
3 boneless skinless chicken breasts, fileted and pounded thin
cajun or creole seasoning
6 slices Swiss cheese
12 slices tomato
12 slices lettuce
6 sandwich buns, split and toasted
caesar dressing

Add the bacon to a large skillet and cook over medium heat to desired crispness.  Remove to paper towels to drain.
Season chicken with cajun seasoning.  In the same skillet you used for the bacon, cook the chicken until browned and cooked through.
To serve, place a leaf of lettuce on the bottom half of a toasted bun and top with a slice of Swiss cheese, a chicken filet, tomato slices then another leaf of lettuce.  Drizzle with caesar dressing.

chicken ceasar wraps

 These are a summer staple at our house.  Delish!

chicken ceasar wraps
4 chicken breasts, thinly sliced
2 teaspoons olive oil
1 1/2 teaspoons Italian seasoning 
onion powder
salt and pepper to taste
several extra large garlic and herb wraps (I used whole wheat for mine, the above was my husbands)
1 head romaine lettuce, thinly sliced
1 cup shredded Parmesan cheese
Ken's lite creamy ceasar (you will not know the difference between lite and full fat! it's my favorite)
tomato, thinly sliced

Heat oil in a skillet.  Add chicken breasts and sprinkle with Italian seasoning, salt and pepper.  Let the chicken cook on one side until browned then flip.  When cooked through, turn off heat.
Place lettuce in a large bowl and sprinkle with Parmesan cheese.  Pour a good amount of dressing over the "salad".  Combine really well.
Spread out a wrap and place a mound (about a cup) of "salad" on the wrap.  Lay a few sliced tomatoes on top then top with chicken.  Place a little more "salad" on top.
Fold up like a giant burrito.  If you want to wrap it in parchment paper before cutting in half you can for a deli style sandwich.
Enjoy!

fresh pinwheel sandwiches

 These sandwiches were a huge hit in this family and perfect after laboring in our yard all day.  My girls liked how fancy they appeared and I loved how simple they were to make and no pots and pans to clean!  We'll be enjoying these again and again all spring/summer long.

fresh pinwheel sandwiches
1 package extra large garlic and herb tortillas
1 (8 ounce) package 1/3 less fat cream cheese
1/2 envelope Ranch dressing mix
few teaspoons milk
smoked ham
smoked turkey
sliced Swiss cheese
sliced tomato
lettuce leaves

Mix the cream cheese with half a package of Ranch dressing mix (you want to flavor the cream cheese but don't want it too "ranchy").  Add milk as necessary to create a smooth consistency.  Spread the cream cheese onto the tortillas (you'll have enough to make 6-8).  Lay the meat all over the tortilla.  Add a "stripe" of Swiss cheese.  Add a "stripe" of sliced tomato.  Put lettuce over half the tortilla.  Starting at the bulkiest side of the tortilla, roll up into a pinwheel.  Place the tight pinwheel into plastic wrap and place in the refrigerator.  Refrigerate for about 30 minutes so the pinwheel retain their shape when you unwrap them.  When ready to serve, cut into 1-inch slices.  Delicious!
These are great to make in advance and have on hand for quick lunches or snacks.  They can be stored in the fridge unsliced for several days.

baked club pinwheels

My kids and I loved these.  We took the original recipe and made it a little healthier by making homemade whole wheat bread dough.  My oldest asked why we have to make everything whole wheat as though I'm trying to make her life miserable but she ate the most pinwheels. :)

baked club pinwheels (idea from blog: Plain Chicken)
6 slices pre-cooked bacon, chopped
whole wheat bread dough or whole wheat pizza dough
1 cup shredded sharp Cheddar cheese
5 slices thinly sliced deli turkey
5 slices thinly sliced deli ham
5 slices thinly sliced deli roast beef

Heat oven to 350 degrees.  Spray cookie sheet with nonstick cooking spray.  Roll out dough to an 11x7 rectangle.  Sprinkle cheese over dough.  Top with bacon first then turkey, ham and roast beef.  Starting with long side, roll up dough; press edges to seal.  Place on sprayed cookie sheet.  Bake at 350 degrees for 30 minutes or until golden brown.  Cool 5 minutes.  Cut into 1-inch diagonal slices

whole wheat dough (or use Trader Joe's refrigerated whole wheat pizza dough)
1 tablespoon yeast
1 cup warm water
1 teaspoon salt
2 tablespoons olive oil
enough whole wheat flour to make a nice, soft dough

Pour yeast into a medium sized bowl.  Add water, salt and olive oil.  Let sit for 5 minutes.  Add enough whole wheat flour to make a nice, soft dough, kneading as you go along.  Place your ball of dough back in the bowl and cover with a piece of plastic wrap.  Let rise for 1 hour.

What I have to say- Next time I will add 1 cup Mozzarella cheese to the sandwich.

curried chicken salad

It just so happened I had all the ingredients on hand from plain shredded chicken to the cashews that I just picked up from Costco!  These delicious sandwiches should be served on croissants but I am on a whole wheat bagel kick so that's what I had and it was fabulous.

curried chicken salad (adapted from my cousin Emily)
4 chicken breasts, cooked and shredded
1/2 cup parsley, chopped
1/2 cup green onions, sliced
3/4 cup each mayonnaise (I used light) and Miracle Whip
1 teaspoon curry powder
salt and pepper to taste
cashews


Mix together chicken, parsley, green onions, mayo, Miracle Whip, curry powder and salt and pepper.  You can either add some cashews and serve right away or you can refrigerate it over night for more flavor.  Add cashews before serving (inside the chicken salad, on top or both!).


What I have to say- I like to cook my chicken in a slow cooker because I find that it always tastes better and is more tender than boiling it as the original recipe called for.  I also like to add the cashews right before serving so they stay crunchy and keep their flavor- another way I adjusted the recipe.