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Sunday, August 11, 2013

Fruity Chicken Salad Sub Recipe


Chicken salad is a great quick lite recipe to make for the summer. I love sub sandwiches and there is a fast food sub place I frequent a lot but I won't mention them here. You'll have to guess who they are. Here's a hint, some man named Jared lost a lot of weight eating them. Anyway they have added one of my favorite sandwiches back to their menu for the summer.

Even though they are relatively a cheap place to eat, I still like trying to cut corners on spending as little money as possible. I like coming up with my version of how I make something you buy at a fast food restaurant. It's healthier, cheaper and probably taste better than the original. Here, I will share my Fruity Chicken Salad sub. This is a recipe where you can put your own creativity into what ingredients you like in your sub sandwich.

12-16 oz can chicken
1/2 cup grapes (red, green or both)
1 celery stalk
half onion
1/2 cup mayo
1 peach yogurt cup
1 tsp rosemary
2 tbsp dill
1/4 cup green peppers
1/2 cup of raisins, cranberries & almonds
black olives
hot pepperjack cheese

In a large mixing bowl add the can chicken drained. Chop your onions, celery and green pepper small and add to chicken. Add the fruit mix with almonds in along with the grapes. Add the mayo and peach yogurt and mix well with the ingredients. Add the dill and salt and pepper to season. Don't skimp on the dill, it gives the salad a nice flavor after it's been in the refrigerator. The longer in the fridge the better tasting. Choose your favorite bread. I use any kind of bread but if I'm making subs, I will use an Italian loaf or french bread. I cut the loaf in half then slice the half separating the top and bottom. I use two slices of pepperjack cheese to line the bottom bread then top with my cold chicken salad. You are ready to dress you sandwich. I like lots of black olives, spinach and cucumbers lined neatly across the sandwich. You can choose whatever toppings for your sandwich according to your taste. I don't use any other dressing on mine because the mayo and peach yogurt is enough but you can. Fold the sandwich together and you have fruity chicken subs.

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Monday, August 5, 2013

Meatloaf Recipe


One of my all time favorite recipes to make is meatloaf. Who doesn't like a good meatloaf with buttered rolls, macaroni and cheese and green beans on the side? Plus the next day you can have leftover meatloaf sandwiches. Slice a piece and put it on some plain or toasted bread and you've got the best sandwich ever.
Since I don't eat red meat as much as I used to, I substituted this recipe I'm sharing with you with ground chicken. Sigh, it wasn't the same but it didn't taste too bad. Meatloaf made with anything other than beef or sausage isn't right at all. I know some people mix theirs with sausage or veal but I would rather just have lean ground beef instead. Here's my meatloaf recipe for you to try.


1 lb lean ground beef
1 onion
1 small green pepper
1 can tomato sauce
1 small can of tomato paste
2 tbsp Worcestershire sauce
1 cup oats
1 egg
1 tsp garlic powder
Salt and pepper to taste

Sauce for meatloaf

1 cup ketchup
2 tbsp brown sugar
1 tbsp mustard

Get a large mixing bowl and add ground beef to it. Chop onions and green peppers into little chucks and add to ground beef. Use the chunky onion and green pepper unless you don't care for having chunks of vegetables in your meatloaf. Some people like their vegetables diced really fine but I like to see mine in the loaf when I slice it. Add both cans of tomato sauce and tomato paste to the mixture along with the Worcestershire sauce. Add the oats, egg and seasonings. Then you take your very clean hands and mix it all together. If the loaf is too saucy you can add more oats as needed. Once you have incorporated the mixture pat the meatloaf into a loaf pan. I sometimes put a little flour in the bottom of the pan to keep from sticking. Put loaf into a 350 degree oven and cook for 30 minutes. While the loaf is cooking mix your ingredients together for the sauce. Remove the loaf from the oven and spread the sauce over the loaf evenly. Put the meatloaf back into the oven and cook about 15 more minutes. Take it out of the oven and let the loaf cool. It is important that it rest in the loaf pan about 20-30 minutes before cutting it, if not it will fall apart when you cut it.

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