Chicken Coleslaw Wraps

This was a super yummy, five star, quick fix meal. I made my own coleslaw, using the Memphis Style coleslaw recipe that I posted just the other day. Best.Coleslaw.Ever.
Chicken Coleslaw Wraps

From: Taste of Home Simple and Delicious Cookbook

1 lb. boneless skinless chicken breasts, cut into 1" strips
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. olive oil
1 1/2 cups deli coleslaw
1/2 cup pineapple tidbits
4 sun-dried tomato tortillas (10"), warmed
1 medium tomato, sliced
1 cup, cheddar cheese, shredded

Sprinkle chicken with salt and pepper.  In a skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear.  Combine coleslaw and pineapple; spread evenly over each tortilla.  layer with tomato, cheese and chicken; roll up tightly.

Deli Monte Cristos

These were absolutely outstanding. Love, love, lots of love.
Deli Monte Cristos

From: Taste of Home Simple & Delicious Cookbook

4 slices rye bread
4 thin slices deli ham
2 thin slices deli turkey
2 Tbs. deli coleslaw
2 Tbs. Thousand Island dressing
2 slices swiss cheese
2 eggs

On two slices of bread, layer a slice of ham and turkey, coleslaw, salad dressing and cheese. Top with remaining ham and bread. In a shallow bowl, whisk the eggs. Dip both sides of the sandwiches in eggs.

In a nonstick skillet coated with nonstick cooking spray, cook sandwiches over medium heat for 2-3 minutes on each side or until bread is toasted and cheese is melted.

Tarragon Chicken Salad Sandwiches

The only other chicken salad sandwich recipe that I have had that is better than this was made by a man I knew growing up, who as far as I know still won't share his recipe. Sigh....
Tarragon Chicken Salad Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. boneless skinless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut into halves
1/2 cup raisins
1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
2 Tbs. shallots or onion, finely chopped
2 Tbs. fresh tarragon, minced or 1 tsp. dried tarragon
1/2 tsp. salt
1/8 tsp. white pepper
6 lettuce leaves, washed
6 whole wheat buns, split

Cut chicken into scant 1/2" pieces. Combine chicken, celery, grapes and raisins in a large bowl. Combine yogurt, mayo, shallots, tarragon, salt and pepper in a small bowl. Spoon over chicken mixture; mix lightly.

Place 1 lettuce leaf in each bun. Divide chicken mixture evenly; spoon into buns.

Mediterranean Sandwiches

These were ubber yummy. Mediterranean Sandwiches

From: Treasury of Cooking Healthy

1 1/4 lbs. chicken tenders, cut in half crosswise (I just cut a chicken breast into bite-sized chunks)
1 large tomato, cut into bite-sized pieces
1/2 small cucumber, seeded, sliced
1/2 cup sweet onion, sliced
2 Tbs. cider vinegar
1 Tbs. olive oil or vegetable oil
3 tsp. fresh oregano, minced or 1/2 tsp. dried oregano
2 tsp. fresh mint, minced or 1/2 tsp. dried mint
1/4 tsp. salt
12 lettuce leaves, washed
6 whole wheat pita breads, cut in half crosswise

Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 7-10 minutes or until browned and no longer pink in center. Cool slightly.

Combine chicken, tomato, cucumber and onion in a medium bowl. Drizzle with vinegar and oil; toss to coat. Sprinkle with oregano, mint and salt; toss to combine.

Place 1 lettuce leaf in each pita half. Divide chicken mixture into the pita bread halves.

Meatball Subs

Meatball Subs

From: Sugar and Spice

For Meatballs:

1/2 lb. ground beef
1 tbs. garlic, chopped
1/2 cup Italian seasoned bread crumbs or panko bread crumbs
2 Tbs. parsley leaves, finely chopped
2 Tbs. grated parmesan
1 egg
salt and freshly ground black pepper
2 Tbs. canola oil
1 cup tomato sauce, jarred or homemade, recipe below (definitely must make the homemade sauce. It really is not optional)

Chunky Tomato Sauce:

2 Tbs. olive oil
1/2 medium onion, diced
1 Tbs. garlic, chopped
1 (28 oz.) can diced tomatoes
2 Tbs. fresh basil leaves, chopped
2 Tbs.fresh parsley, chopped
salt and pepper

Preheat oven to 400 degrees.

For meatballs, in a large bowl mix together all ingredients, except the canola oil, tomato sauce and mozzarella, until well combined. using wet hands, form walnut sized pieces into balls. Heat the oil in a medium skillet over medium-high heat and fry the meatballs until browned on all sides. (I made my meatballs a tiny bit bigger than walnut sized. Also, I never fry my meatballs. I always bake them. It is so much easier and healthier. Just line a cookie sheet with foil and place the meatballs on the cookie sheet just so that they aren't touching. Bake at 350 degrees for about 25 minutes.)

Slice the rolls in half lengthwise and put on a baking sheet. Top each half with 1/4 cup of the tomato sauce, 4 meatballs and some mozzarella. (As you can see in the picture, I didn't put a ton of sauce on mine to start thinking it would be super messy. I added more later.) Put in the oven and bake for 10 minutes or until the cheese is melted. (I just popped mine into my toaster oven.) Transfer to a serving platter and serve.

For Sauce, in a medium pot, add the oil and heat over medium heat. Add the onion and garlic and saute for 3 minutes. Add the remaining ingredients and simmer for another 15 minutes.

Reuben Sandwiches

I know that this doesn't look pretty, or is a good picture at all, but this is a quick and easy recipe for reuben sandwiches, and they are delicious. Makes a great lunch or dinner.

Reuben Sandwiches

From: Better Homes and Gardens

8 slices dark rye or pumpernickel bread (I just used wheat bread that was chalked full of yummy stuff)

3 Tbs margarine or butter, softened

1/4 cup Thousand Island or Russian salad dressing

1/2 lb thinly sliced cooked corned beef, beef, pork, or ham (I recommend corned beef)

4 slices Swiss cheese

1 cup sauerkraut, well drained

Spread one side of each slice of bread with margarine and the other side with salad dressing. With the margarine side down, top with meat, cheese, and sauerkraut. Top with remaing bread slice, dressing side down.

In a skillet cook over medium-low heat for 4-6 minutes or till bread toasts and cheese melts, turning once. (The amount here should make about 4 servings, but use however much you need for your family)