Santa Fe Chicken Salad Wrap

Picture and Recipe from Good Life Eats
This would make a great summer meal.

2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups shredded chicken
2/3 cup black beans
1/3 cup diced red bell pepper
1/3 cup corn kernels

In a medium bowl, combine the sour cream, lime juice,
salt, pepper, paprika, cumin, and cilantro. Whisk to
combine. Add the chicken, green onion, and celery to
the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. C
over and chill until serving.

To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and
avocado slices inside burrito sized tortillas. Fold up
the ends and roll the wrap to seal it. Slice in half.
Serve with salsa on the side, if desired.

Teriyaki Pita Pockets

4 boneless chicken breasts
Kikkoman Teriyaki marinade

1/4 cup mayonnaise
1 large can pineapple slices, drained

1 pkg. pita pockets

Lettuce leaves

Marinate chicken in 2/3 cup marinade in a large plastic

bag for 20 minutes, turning bag over once. Stir together

mayonnaise and 1 teaspoon marinade; set aside.
Grill chicken. Add pineapple slices to grill; brush pineapple

and chicken with 1-1/2 tablespoons marinade. Cook

4-5 minutes or until chicken is no longer pink in the

center and pineapple is golden brown, turning pineapple

over once and brushing with 1/2 tablespoon marinade.

Cut each pineapple slice and chicken into bite size pieces.

Spread inside of each pita half with mayonnaise mixture.

Arrange lettuce, chicken and pineapple in each pita half.

Egg Salad BLT's

Recipe and picture from Our Best Bites

A yummy way to use up those

hard boiled eggs. :)

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or firm sandwich bread)
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

Combine mayo, sour cream, green onions, Dijon, salt, pepper,
and lemon in a medium bowl. Stir to combine well.
Coarsely chop eggs and add to mayo mixture. Stir gently to combine.
Arrange rolls or bread on work surface. Top each bread slice with
about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices,
a lettuce leaf, and top half of roll. Serve sandwich immediately.

Italian Beef Sandwiches

2 1/2 pounds beef chuck roast
2 (1 ounce) packages dry Italian salad dressing mix
1 cup water
8 oz. pepperoncini peppers (It comes in a 16 oz. jar and I use half. You can use more or less depending on how spicy you want it. 8 oz. is pretty spicy even!)
Hamburger buns or kaiser/deli rolls

Place the roast into a slow cooker and add Italian dressing mix. Pour in the water. Cover, and cook on High for 6 hours. During the last hour, shred the meat with two forks and add the peppers and as much of the juice as you like for additional flavor. If it does not shred easily, cook longer. Reserve liquid to dip sandwich in for extra flavor. Serve on buns and enjoy!

Ham and Cheese Sandwiches for a Crowd

For 100 sandwiches

• 100 soft bakery rolls, sliced but not all the way through
  (you can use buttercrust, kaiser, Texas or hamburger)
• 1-1/2 5-pound Krakus Polish Ham, sliced thin
  other hams work but are too salty, I think)
• 4-1/2 lbs Swiss cheese, sliced thin

Spread

• 2 lbs unsalted butter, softened (may need a little more)
• 1 9-oz jar horseradish mustard (may not want to use that much)
• 1 1-1/4 oz jar Poppy Seeds
• 1 cup minced onion or onion flakes

Spread filling on both insides of rolls. Add slice of ham and slice of cheese (if really thinly sliced, then use 2 of each). Wrap sandwiches individually in aluminum foil. Freeze. When needed, thaw and bake at 350* for about 15 minutes. If cooking directly from freezer, you'll need to increase time to approx. 30 minutes. Depending upon what roll you use, and the temperature variation in your oven, you may have to cook longer to get it hot in the middle.

This is another one of Aunt Diana's stand-bys - she always had these in the frezeer. It helps to have help making them (take a couple hours on a Saturday), but then you've got them for the winter - or a really big party.