Avocado Egg Salad Sandwich

This was delicious.  When I was pregnant I was constantly calling my mom to make me Egg Salad Sandwiches.  I LOVE THEM.  I came across a Avocado Egg Salad on pinterest and decided I would try it.  I never looked at the recipe, so I just added Avocado to my regular kind.

Ingredients:

• 3 hard boiled eggs
• 1 small avocado
• 1 tablespoon mayonnaise
• salt and pepper, to taste
• lettuce
• Tomato
• Bread

Directions:  Add avocado, eggs, and mayo into a food processor and pulse until mixed but still chunky.  Taste and add salt and pepper accordingly.  Add to one piece of bread and top with lettuce and tomato.  Cover with the remaining piece of bread and enjoy.

Leftover Turkey Sandwich

 

Words can not even describe  how AMAZINGLY delicious this is.  I ate every bite and made another one.  I told my husband that every Thanksgiving I am going to make this when dishing up my main plate. 

Ingredients:

• turkey
• bread
• stuffing
• cranberry sauce
• gravy
• mashed potatoes

Directions: Re heat all ingredients minus the cranberry sauce.  Lightly toast two slices of bread then spread cranberry sauce on both pieces.  Top one side with stuffing and one side with mashed potatoes, gravy then add turkey. 

DIY Instant Oatmeal

I accidental bought quick cooking oats at the store, so I decided to make these packs.  They are fast and easy and taste like the ones from the store!

Ingredients:

• 6 cups quick-cooking oats, pulsed slightly in food processor
• 1 1/2 cup powdered (dry nonfat) milk
• 1 1/2 cup freeze-dried strawberries
•  

For Oats:  In food processor pulse 2 cups of quick cooking oats for about 2-3 pulses.  Mix all ingredients together and store in an airtight container or bag.  I added 1/2 a cup of oats to snack size ziploc bags. 
To Serve:  Add 3/4 cup boiling water to 1/2 cup of oats and stir. (Add sweetener when warm if you like)

Cayenne and Cinnamon Roasted Sweet Potatoes

So I had a sweet potato lying around the other day and I decided to roast it up!  My friend Stef always roasts hers with cinnamon and they smell and taste delicious.  I love a little kick so I added cayenne and they were fantastic.

Ingredients:

• 1 large sweet potato, cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1 pinch cayenne (add more if you like)

Directions:  Preheat oven to 400 degrees.  In a large Ziploc bag add potatoes, oil, cinnamon and cayenne pepper.  Shake until evenly coated and spread onto lightly greased roasting pan or cookie sheet.  Roast for about 25-35 minutes or until golden brown!

Yogurt and Granola Parfait

I made this for a snack the other day and decided to add it as a blog post.  It is such a simple and delicious treat.  I really could eat this everyday and never get sick of it.  You can adapt it in so many ways and really not feel guilty about eating it. 

Ingredients:

• 1/2 cup granola ( I use organic Vanilla Almand with Flax Seed)
• 1/2 cup plain Greek yogurt
• fresh fruit of your choice
• 1/2-1 tablespoon of no sugar added jam, agave nectar, or honey (optional)

Directions:  Layer granola, yogurt, jam, and fresh fruit into a bowl and serve!

Rigatoni Bake

Last week I was going through a freezer meal phase.  My supply was getting low so I was on a mission and this meal was fantastic and extremely easy. 

Ingredients:

• 1 box rigatoni
• 1 lb Ground Italian Sausage or Chicken
• 1 jar favorite pasta sauce
• 1 cup heavy cream or half and half
• 1 cup mozzarella cheese
• 1 small onion, diced
• 2 8x8 disposable tin pans

Directions:  Brown sausage/chicken over medium/high heat with onions.  In a large pot cook rigatoni about 2 minutes less than package instructions.  Drain pasta and return to pot and set aside.  Add pasta sauce, cream, and cheese to pot and stir until cheese is melted.  Add sausage/chicken to sauce then stir in pasta.  Spray tin pans with non stick spray and divide pasta between the two.  Top with tin foil, label, cool, and freeze.  To Cook freezer meal:  Defrost completely and bake covered at 350 degrees for 30-40 minutes.