Ham and Pineapple Wraps

These are pretty simple to make and really yummy.

1 (8 oz.) pkg cream cheese

1/2 cup fresh pineapple (or drained, canned pineapple)*

1 package Mission wraps (I like the garden spinach herb for these)

fresh sliced deli ham

romaine lettuce

tomatoes, sliced thin

Blend the cream cheese and pineapple together until creamy and smooth. Spread the cr. cheese mixture on half of the wrap. Top the cream cheese with ham, lettuce, and tomato. Fold in the edges and roll up from the end the topping are on. Be sure to leave half the wrap empty because it is much easier to roll up and it stays together better.

*Yummy Tip! For a ranch wrap sub the pineapple out for 1/2 cup of ranch dressing. My husband likes these ones even better!

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Our Version of "Primanti" Sandwiches

We were watching the Travel Channel the other night and they featured a restaurant called Primanti Bros in Pittsburgh. We have never even heard of this place but their sandwiches looked AWESOME. We loved the idea that they put coleslaw and fries on their sandwiches and thought we would make our own version. Since we have never been to this place and had their sandwiches, we can’t really claim that it tastes like the real thing… however… the sandwiches we made were DELICIOUS and we will be making them again FOR SURE! It might just be our new favorite thing to put coleslaw and fries on our sandwiches!

1 loaf homemade bread, sliced into 8 big slices

Mayo, to taste

1/2-3/4 lb. deli turkey

1/2-3/4 lb. deli ham

4 slices Swiss cheese

4 slices Cheddar cheese

1-2 tomatoes, sliced

Salt and pepper to taste (for tomatoes)

Cole slaw (click HERE for the recipe)

Shoestring French Fries, prepared

Separate the ham and turkey into 4 piles on a cookie sheet, place one slice of each cheese on each pile. Put the meat and cheese in the oven at about 400-degrees for 4-5 minutes or until cheese is melted. While the meat is in the oven, spread mayo onto each slice of bread. Take the meat from the oven and place each pile onto 4 of the bread slices. Add tomatoes, salt and pepper, a heap of coleslaw and a handful of fries on to each sandwich. Top off the sandwiches with the remaining pieces of bread. Serve with remaining fries and coleslaw.

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Mom’s Beef Stew

I love my mom’s beef stew. The steak is so tender, it practically melts in your mouth. My mom would make it all the time during the fall and winter. My favorite was when she would put it in a big tupperware bowl and bring it on camping trips. It heats up great! You can even freeze it in Ziploc bags and keep it for weeks!

2 Lbs steak, cubed
Tabasco sauce
Worcestershire sauce
salt and pepper
1 medium onion, chopped or diced
3 cloves garlic, minced
3-4 c. beef broth
2 large potatoes, cleaned and cut into large cubes
3-4 carrots, peeled and cut
1/2 c. frozen corn
1/2 c. frozen peas
1/2 small can tomato sauce (or to taste)
cornstarch (optional)

Braise beef in oil until just brown on all sides (turning only once if possible). Add Tabasco, Worcestershire, and salt and pepper to taste. Add onions and saute until onions become clear. Transfer to a *large pot and add beef broth, potatoes and carrots. Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer. About 20 minutes before serving, add corn, peas and tomato sauce and simmer until ready to serve. If you like your stew nice and thick, add a about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew. Add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving.

*You can also throw everything in a crock pot and cook on low for 6-8 hours 🙂

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Easy Lemon Rice

This tastes great with the Low Fat Lemon Chicken Kabobs…or any Indian/Greek-type recipe!

3 c. plain white rice, cooked
3 Tbsp. olive oil
juice of 2 lemons
lemon zest, to taste
2 cloves garlic, crushed
1 pinch ginger
1/2 tsp. pepper
salt (to taste)
cilantro, chopped (optional)

After the rice is cooked, combine remaining ingredients and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time if needed.

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Low Fat Lemon Chicken Kabobs

Jon and Karina made these the other night for us and they were delicious. They gave me the recipe and I couldn’t find it ANYWHERE… so last night I had to wing it and make up my own recipe. They turned out so good! They have such a good lemony flavor and the chicken was nice and juicy. The best thing about these, though, is that you feel satisfied but not an ounce of guilt!

2 Lbs chicken, cubed
green peppers, cut into pieces
red onion, cut into pieces

Marindade:
4-5 Tbsps olive oil
zest of 1 lemon
juice of 1 lemon
5-6 Tbsp. soy sauce (or to taste)
3 cloves garlic, crushed
1/2 tsp. sugar
1/2 tsp. salt
black pepper to taste (at least 1/2 tsp)

Combine marinade ingredients in a bowl. Put chicken in a large Ziploc bag and pour in marinade (adding more lemon or soysauce if needed). Press all the air out of the bag and then seal. Place bag in a bowl and refrigerate overnight. About 30 minutes prior to serving. Alternate chicken, peppers, and onion on skewers (if you are using wood skewers– remember to soak them in water for at least an hour). You can either grill the kabobs — OR you can put them in the oven at 375-degrees for 25-30 minutes (or until chicken is cooked through)– turning half-way through. Serve with lemon rice.

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Italian Sandwiches with Olive Tapenade

Our friends Candace and Chris first made these sandwiches for us on a boating trip and we have been addicted ever since. They have such an amazing flavor and are a nice break from the traditional sandwich. Just please don’t make this on a soft bread or they will be soggy and won’t taste nearly as good!

Rustic Italian or Ciabatta Bread

Thin Sliced Salami

Provolone Cheese

Pitted Kalamata Olives (the kind in a jar)

Balsamic Vinegar (not vinaigrette)

Arugula Lettuce (if you can find it)

Unfortunately I couldn’t find any arugula for this picture but the lettuce also gives it a really good flavor, it is just hard to find. Finely chop the Kalamata Olives and mix in a generous amount of Balsamic Vinegar for the tapenade. Spread a good amount on the bread and top with the lettuce, cheese, and salami. If you are packing this sandwich for lunch or an outing, wait to spread on the tapenade until just before eating.

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