Tag Archives: lunch

Cranberry Cashew Chicken Salad

 

Ever get really tired of a certain kind of lunch?  Like say you always take a roast beef sandwich with cheddar and mustard.  Or a tuna salad pita pocket.  Or a certain type or brand of soup.  When you eat the same thing several days in a row, you can get bored easily.  But then you also want more ‘grown-up’ options sometimes than just peanut butter and jelly, or maybe you don’t have any leftovers to choose from at the moment.

This is a super simple recipe for a great tasting and healthy chicken salad sandwich mix.  It is designed to make just enough for one large sandwich or wrap, but you can easily increase the quantities to feed a family of four or a luncheon buffet for fifty.  It has a tiny bit of sweetness, which helps kids love it too, and a nice bit of crunch to make it interesting.  No one needs to know that you snuck in an extra serving of fruits & veggies.

For maximum healthy, use plain Greek yogurt to bind it, and serve as a lettuce wrap or on whole grain bread or tortilla with extra veggie toppings.  This is a great way to use up extra chicken meat from a whole bird, and is very frugal and versatile.  Try this the next time you need lunchtime inspiration, a quick after-school snack, or a buzz-worthy picnic dish.

Ingredients for Cranberry Cashew chicken salad

Ingredients:

  • 1/2 cup shredded cooked chicken
  • 1 stalk celery, diced
  • 1/2 tbsp dried cranberry
  • 1/2 tbsp cashews or peanuts
  • 1 tbsp mayonnaise or Miracle Whip or plain Greek yogurt
  • 2 tsp mustard

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Step 1: Use meat from a cooked chicken (such as rotisserie) to save time, or poach 1 boneless skinless chicken breast in water or broth until no longer pink.  Shred with two forks, and use about 1/2 cup per serving you intend to make.

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Step 2: In a bowl, mix all ingredients together well.  This tastes even better if you let it sit overnight in the refrigerator, and will keep up to a week.  Feel free to add in your own flavorings like lemon or lime juice, use raisins instead of cranberries, or add spinach rather than celery.  If you have nut allergies, omit the cashews/peanuts, and if you still want crunch add a tbsp large breadcrumbs, fried onions, or Chinese noodles.

 

 

Cranberry Cashew Chicken Salad

Cranberry Cashew Chicken Salad

Ingredients

  • 1/2 cup shredded cooked chicken
  • 1 stalk celery, diced
  • 1/2 tbsp dried cranberry
  • 1/2 tbsp cashews or peanuts
  • 1 tbsp mayonnaise or Miracle Whip or plain Greek yogurt
  • 2 tsp mustard

Instructions

  1. Use meat from a cooked chicken (such as rotisserie) to save time, or poach 1 boneless skinless chicken breast in water or broth until no longer pink. Shred with two forks, and use about 1/2 cup per serving you intend to make.
  2. In a bowl, mix all ingredients together well. This tastes even better if you let it sit overnight in the refrigerator, and will keep up to a week.
  3. Feel free to add in your own flavorings like lemon or lime juice, use raisins instead of cranberries, or add spinach rather than celery. If you have nut allergies, omit the cashews/peanuts, and if you still want crunch add a tbsp large breadcrumbs, fried onions, or Chinese noodles.
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PBB Sandwich – SNAP meal

 

When it comes to sandwiches, almost anything goes. And your options for frugal lunches is quite expansive. You have all the “salads”: tuna, egg, chicken. Probably more. You have lunchmeat, from bottom of the barrel bologna to the fanciest $20/pound roast beef. Then you have the endless options with peanut butter.

Peanut butter is a frugal food star because it is still pretty cheap per ounce, yet packs a big protein and caloric punch per tablespoon.

Peanut butter is great on its own. Or with jelly. Or with some nutella (brand or store brand ‘chocolate hazelnut spread’). Or mixed with some plain Greek yogurt. But this combo is my favorite: peanut butter and banana. If you have honey too, drizzle a little on for a full-blow “Elvis” sandwich.

Ingredients:

  • 2 slices bread (or a tortilla)
  • 2 tbsp peanut butter
  • 1/2 banana, sliced

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Step 1: Spread on the peanut butter.

Step 2: Slice the banana about 1/2 inch thick. One banana can make two sandwiches, or you can put two layers of slices on.

This breakfast, lunch, or snack is quick to make, portable, and costs only $0.38 per sandwich!

Turkey BLT – SNAP Meal

 

The BLT is a classic sandwich, and when turkey bacon goes on sale for $1.99 per pound, you cannot pass it up. With a garden supplying fresh greens and tomatoes, this sandwich is otherwise quite cheap. Even if you don’t have a garden, spinach is often on sale for $1 per pound, and one roma tomato is less than 50 cents.

You can of course use more or less bacon to taste, or omit it entirely if you are vegetarian/vegan. Alternatively, you can use strips of tofu which sometimes go on sale for $1 per pound. Just drain, slice it up, and fry in a pan.

Ingredients:

  • 2 slices of bread
  • 4 slices of turkey bacon
  • 1/2 roma tomato, sliced
  • 1 small handful baby lettuce/spinach

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Step 1: Cut the bacon strips in half and fry in a pan. This should take 5-7 minutes per side.

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Step 2: On the bread, layer the bacon, tomato slices, and lettuces. Enjoy!

I had my sandwich with a small handful of grapes growing wild behind my house. It actually made enough for two sandwiches, or one thick one.

Without considering the tomato and spinach, the cost is $0.33. If you make it into two sandwiches, the cost is $0.21 each. Even if you add in a few cents for the veggies, it is crazy cheap for a delicious and healthy lunch.

Creative leftovers: Butternut Squash Mac n Cheese

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The best recipes in my opinion are the ones that either get eaten the first time around, or lead to easy leftover combinations. I hate to see food go to waste, and unfortunately when you’re cooking for only 1 or 2 people that can happen quite often.
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You make something that tastes great the first time, and the second time, but by days 3 and up you are sick of it. So it sits in the back of the fridge, hidden by water bottles and fresher produce until you clean out your fridge tri-monthly and get grossed out by the mold and bacteria on it.
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Therefore I try to cook things which easily lend themselves to meal makovers to dress up the leftovers and make it feel like a whole new meal. So I took some macaroni & cheese I’d made earlier, leftover chicken, and bruchetta topping (since the bread was now mush) and mixed it up for a super-easy, quick & healthy lunch.
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Less wasted food = more money in your pocket = win-win.
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Ingredients:
2 diced roma tomatoes
1/4 white onion, diced small
3-4 oz cooked chicken breast (or meat of choice, or no meat if you prefer)
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Mix all ingredients in a bowl. Microwave on high 1-2 minutes. You can sprinkle with extra cheese, or add any kind of cooked veggies you like. Enjoy!

 

Supercharged Double Turkey BLT

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I had some turkey lunchmeat that needed used, plus 1/2 an avocado, salad makings, and turkey bacon. I had wanted to make a BLT, but now I knew that I could make it super-extra delicious!
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Ingredients:
2 oz turkey meat
2 slices whole wheat bread
1 slice cheese
1/2 tomato
Handful torn romaine
3 slices turkey bacon
1/4 avocado
4 slices cucumber

Step 1: Cook the turkey bacon, turning once.

Step 2: While cooking, pile on the meat, cheese, tomato slices. On the other piece of bread, add the greens, cucumber, avocado chunks and lettuce.

Step 3: Add the cooked bacon. Very carefully, flip the pieces of bread together. Excellent combinations of flavors, lots of fiber and vitamins from the veggies! As always, just omit the turkey for a vegetarian lunch option.