Tex-Mex Chicken Salad Sandwiches

Who knew it was so hard to stream videos unless you have the latest and greatest gadgets?  Up until a few months ago, I still went to the video store and rented videos, but since they all closed down I was forced to find another way.  Yes, I realize I was probably one of the last people to convert.

I still have an old-school big screen T.V.  The kind that are giant and stand on the floor.  Who cares, it still works great.  So, since we have an X-Box 360, we figured the easiest thing to do would be to buy a wireless connector and X-Box Live and stream videos that way.  The next thing we know, our X-Box has the "Red Ring of Death".  A few internet searches later, we find a fix involving Q-Tips.  Very high-tech, I know :)  That worked for a little while, but the X-Box is officially dead.   

So, we head to Costco and pick up a Blu-Ray player with built in Wi-Fi, except the only problem is our old-school T.V., that still works just fine, doesn't have and HDMI plug.  Sheesh. . . so, now we've gotta get an HMDI plug converter.  Maybe I should just give in and buy a new T.V. with built in Wi-Fi?

How do you guys stream your videos?

Anyway, while I was at Costco, I picked up one of their amazing rotisserie chickens and decided to make some chicken salad sandwiches, but I wanted to add a little Tex-Mex flair.

They turned out delicious and are a perfect and easy meal to enjoy while watching old episodes of One Tree Hill on Netflix :)  

Tex-Mex Chicken Salad Sandwiches

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. cooked and shredded chicken (rotisserie works great)
1/4 c. mayonnaise (I use light)
salt and pepper, to taste
taco seasoning, to taste
1 roma tomato, diced
2 green onions, minced
1 roasted poblano pepper, peeled, seeded and chopped
    or you can use 1 can of diced green chiles
3 Tbl. chopped cilantro, opt.
1/2 c. Monterey Jack cheese, shredded
3 ciabatta buns, toasted

Combine shredded chicken, mayonnaise, salt, pepper, a little taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, green onions, roasted poblano, cilantro and cheese.  Stir together until well combined.  Taste and adjust any ingredients, if needed.  Serve on toasted ciabatta buns.  Makes 3 sandwiches.  

Linked up at Time to Sparkle!

Ham, Turkey and Bacon Croissant Melts

It has been such a nice weekend.  I visited my swimming pool for the first time this season and it was so nice and relaxing.  Then, I cleaned my house really well and pretty much ate popsicles the rest of the day.  I would have made myself some Frothy Sunrise Punch, but I didn't have any orange juice on hand.  

But . . . now I am HUNGRY.  This sandwich is exactly what I want right now.  Croissants have got to be one of the best things ever created and when you bake them, they get EVEN BETTER.  It's true, check out these Baked Ham and Cheese Croissants to see why :)

This Croissant Melt really is so DANG GOOD.  Hello . . . it has ham, turkey crunchy bacon, Pepper Jack cheese and honey mustard, all served on a buttery, flaky, croissant.  Add an egg and make it a breakfast sandwich.  To-die-for!  

You might just find yourself making these on a weekly basis.  

Ham, Turkey and Bacon Croissant Melts

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large croissants
1/2 lb. deli ham, sliced thin
1/2 lb. deli turkey, sliced thin
8 slices bacon, cooked
4 big slices Pepper Jack cheese

Honey Mustard
1/3 c. Mayonnaise (I use light)
1 Tbl. mustard
1 Tbl. Dijon mustard
1 Tbl. honey
1/2 Tbl. fresh lemon juice
a few dashes of Worcestershire, opt.
salt and pepper, to taste

Preheat oven to 425 degrees.  Slice croissants in half.  Spread honey mustard on each half.  Top the bottom half of each croissant with a few slices of deli ham, deli turkey, two slices of bacon and a slice of cheese.  Cover with tops and place on a baking sheet.  Bake for 4-5 minutes or until cheese is melted and croissant is slightly toasted.  Serves: 4

For the Honey Mustard: Stir together all ingredients.  Taste and adjust ingredients, if needed.  

Jenn's Notes: I used Black Forest ham and Cajun turkey.  

Linked up at Saturday Night Fever!

Grilled Ham and Pimento Cheese Burgers

Do you remember when I posted a recipe for Bobby Deen's Lighter and Leaner Grilled Pimento Cheese Sandwiches?  Well, I LOVE that sandwich and I eat it often.  Last time I made them, I had some pimento cheese leftover and there was NO WAY I was going to throw that goodness away.

Fast forward to the next night when we were making hamburgers for dinner.  I had this idea of topping my burger with the leftover pimento cheese instead of regular cheese.  Then, I thought about how good ham and cheese are together, so I threw some of that on there too.  That is how this Grilled Ham and Pimento Cheese Burger was created.

I have eaten it a few times and you can never have too much of that pimento cheese.  I know it sounds strange, but don't be afraid of it.

This, my friends, is a GOOD burger.

Grilled Ham and Pimento Cheese Burgers 

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3/4 lb. ground beef

1/2 tsp. Italian seasoning

1/2 tsp. Johnny's Garlic Seasoning (or garlic powder)

1/2 tsp. Mrs. Dash Original (yellow lid)

salt and pepper

1 Tbl. ketchup

1/2 tsp. hot sauce

1 tsp. Worcestershire

1 Tbl. chopped green onions

3/4 Lb. thinly sliced deli ham

1 batch Lighter and Leaner Pimento Cheese 

4 hamburger buns, toasted

Combine ground beef, Italian seasoning, Johnny's Garlic Seasoning, Mrs. Dash, salt, pepper, ketchup, hot sauce, Worcestershire and chopped green onions and mix together until combined.  Divide into four even portions and form into patties.  Grill on the George Foreman until done.  Grill the ham on the George Foreman for a minute until it's warmed through and you have a few grill marks.  Top each bun with grilled ham, a cooked hamburger and pimento cheese.  Makes 4 hamburgers. 

Linked up at Saturday Night Fever 

Serve with:

Crispy Cheddar Baked Fries

Chicken Florentine Red Pepper Sandwiches

This sandwich is soooooo GOOD.  It is loaded with flavor.  I adapted this awesome marinade recipe from these Sweet Dijon Pork Chops for this chicken and it is so flavorful.  We served with our favorite Roasted Ranch Veggies.

This sandwich filling is delicious, but you don't have to stop at sandwiches.  It is so versatile. You could make it into a pasta dish, a quesadilla filling, a salad topping, a creamy soup, a pizza topping and a grilled cheese.  Or, how about adding artichokes and cream cheese to make an amazing dip?  

Chicken Florentine Red Pepper Sandwiches
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 chicken breasts, marinated
2 Tbl. olive oil (I used Avocado oil)
1 roasted red pepper, chopped (from a jar or homemade)
2 heaping cups fresh spinach, chopped
1/3 c. finely chopped onion
2 garlic cloves, finely minced
2 Tbl. crumbled Feta cheese, for serving
2 sandwich buns (I used Ciabatta), buttered and toasted

Sweet Dijon Chicken Marinade
juice of one orange (or lemon)
3 Tbl. Dijon mustard
1 Tbl. soy sauce
1/4 c. light brown sugar
a few dashes Worcestershire sauce
1/2 tsp. Italian seasoning
1 garlic clove, minced
1 Tbl. chopped green onions

For the marinade: Whisk together all ingredients and pour over chicken.  Allow to marinate as long as possible, preferably overnight.

To prepare:  Heat two medium skillets over medium heat.  Add one Tablespoon of oil to each of the pans.  To one pan, add the marinated chicken breasts, discarding the marinade.  Cook until internal temperature registers 165 degrees on an instant-read thermometer, flipping halfway through.  You will want to get some good color on the chicken.  

To the other pan, add the roasted red peppers and onion and saute until onion is tender.  Add the spinach and garlic and heat until spinach is cooked down.  Reduce heat to low.  Chop up the cooked chicken and add to the pan with the red peppers and spinach.  Stir to combine.  Serve on toasted buns and top each with some Feta cheese.  Serves 2.  

Jenn's Notes: You could add another chicken breast or two to the same marinade recipe and not have to double it. 

My Top 10 Soups and Sandwiches of 2013

#1 Baked Italian Sandwich

#2 Copycat Olive Garden Chicken & Potato Florentine Soup

#3 Leftover Turkey Cheesesteaks

#4 Copycat Denny's Moons Over My Hammy

#5 My Go-To Sloppy Joes

# 6 Fresh Garden Tomato Chili

#7  Creamy Tomato Tortellini Soup

#8 Smokey Mesquite BBQ Bacon Burgers

#9 Cajun Sliders

#10 Creamy Turkey and Bacon Wild Rice Soup

Linked up at Link Party Palooza!

Copycat Denny's Moons Over My Hammy

This sandwich is F-A-B-U-L-O-U-S.  I have made it several times and I can't get enough.  I haven't been to Denny's for years, but back when I used to go I loved to get this sandwich.    

I never actually get to make myself this in the morning, but I love to eat breakfast for dinner and this is almost as good as it gets.

The combination of American cheese and Swiss cheese gives you some outrageous flavor.  I love to use thick Texas Toast rather than Sourdough Bread.  Mostly because the remaining loaf of Texas Toast WILL get eaten in my house, whereas, the Sourdough probably wouldn't.    

Serve with a side of hashbrowns and you will have your own diner dish on your table.

Copycat Denny's Moons Over My Hammy

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 slices texas toast, toasted
4 large eggs
1 Tbl. chopped green onions, opt.
salt and pepper, to taste
2 slices American cheese
2 slices Swiss cheese
4-8 thin slices black forest ham, depending
    on how big your slices are

Crack eggs into a medium skillet over medium heat.  Stir with a spatula and add green onions; season with salt and pepper.  When barely cooked through and still moist, remove to a plate.  Add the sliced ham to the skillet to heat through; about 30 seconds.  Do not heat too long or it will get tough.  To make sandwiches: Lay out two slices of toast and top each with sliced Swiss cheese.  Place in warm skillet for a minute to slightly melt the cheese.  Remove from skillet.  Top each with sliced ham, scrambled eggs, a slice of American cheese and with the remaining two pieces of toast.  Slice and serve.  Makes 2 sandwiches.  

Leftover Turkey Cheesesteaks

This has got to be the BEST.WAY.EVER. to use leftover Thanksgiving turkey.  No more same old leftover turkey noodle soup or regular turkey sandwiches.  I'm not messing around here :)  These Turkey Cheesesteaks taste just like the ones you get at the Mall.

Both "The Mr." and I loved them so much we ate them two nights in a row and would have probably went for three nights, but the turkey was all gone.

This is a perfect way to transform that boring leftover Thanksgiving turkey into a family favorite.

Pass the leftovers my way.

Leftover Turkey Cheesesteaks

From: Jenn@eatcakefordinner
(Printable Recipe) and (Printable with Picture)

1 Tbl. oil
1 green bell pepper, diced
1/3 c. onion, finely chopped
1 large garlic clove, minced
leftover turkey, chopped (around 3 cups)
1 tsp. Mrs. Dash (yellow lid)
1 tsp. Italian seasoning
pepper, to taste
1/2 tsp. Shirley J chicken bouillon, opt.
2 roma tomatoes, diced
8 slices Provolone cheese
3 oz. cream cheese, softened
4 hoagie buns, toasted

Heat oil in a large skillet over medium heat.  Add the diced green pepper and onion and cook for a few minutes or until tender.  Add the minced garlic and saute 30 more seconds.  Add the chopped turkey, Mrs. Dash, Italian seasoning, pepper and Shirley J chicken bouillon (if adding) and cook until turkey is heated through.  Last, add the diced tomatoes.  Taste and adjust seasonings, if needed.  Spread cream cheese over both sides of toasted hoagie buns.  Load up with turkey filling and top each with two slices of Provolone cheese.  Place sandwiches on a baking sheet and place in a warm 350 degree oven for a few minutes until cheese is melted. Slice in half and serve.  Serves: 4  

Jenn's Notes: We sauteed our veggies in coconut oil which gave them an awesome flavor, but any type of oil will work.  I love Shirley J chicken bouillon, because it is less salty than other bouillon and it adds a rich flavor to the dish. 

Homemade Freezer Breakfast Sandwiches

Why didn't I try this sooner?  

I have been eating a piece of wheat toast with peanut butter for breakfast for as long as I can remember.  

With the weather getting colder, I wanted something warm and hearty for the early morning.  It's dark when I wake up and it's still dark when I leave for work each morning.  There is no possible way I would ever wake up earlier (this girl needs her beauty rest) to actually cook me an egg and put this sandwich together.

That is why this Freezer version is perfect.  I prepared them on Sunday.  Then, each morning throughout the week, I grabbed one out of the freezer, wrapped in a paper towel and microwaved for a few minutes.  It doesn't take any longer than a piece of toast.  They really do taste great.  

All you do is crack your eggs into ramekins and season with salt and pepper.

Bake the eggs and remove from ramekins.  Put sandwiches together, then wrap in plastic wrap and freeze.  

Super fast and easy.

Freezer Breakfast Sandwiches

(Printable Recipe) or (Printable with Picture)

5 English muffins

5 large eggs

5 slices Cheddar cheese

10 thin slices deli ham

salt and pepper

Preheat oven to 350 degrees.  Spray 5 ramekins (or a jumbo muffin tin) with cooking spray and place on a cookie sheet.  Crack one egg into each ramekin.  Pierce each egg yolk with a fork and very slightly beat.  Season with salt and pepper (I like lots of pepper).  Bake eggs for 12-15 minutes or until set.  Remove from oven and cool slightly.  Run a knife around the edge of ramekin and flip over to remove eggs.  Allow to cool while you prepare the remaining ingredients.

Slice English muffins in half.  Layer each with one slice of cheese and two slices of ham and one cooked egg.  Top with other English muffin half.  Wrap tightly in plastic wrap and place in the freezer.

To reheat:  Remove plastic wrap from the frozen sandwich and wrap in a paper towel.  Microwave at 50% power for 1 minute, flip over and microwave for 1 more minute on regular power.   

Jenn's Notes: I think these taste great and they are a perfect on-the-go breakfast.  I ate mine plain, but they would be good with some ketchup or salsa.

adapted from: Flying on Jess Fuel

Linked up at Strut Your Stuff Saturday!

Baked Italian Sandwich

This is one of the BEST sandwiches I have had in a long time.  It tasted like something I would get at a sandwich shop and believe me . . . I would pay money for this one.  Incredible.

It even tastes just as good leftover.

I wish I could eat this every single day for lunch!

Nuff said.

Baked Italian Sandwich 

adapted from: Shugary Sweets
(Printable Recipe) or (Printable with Picture)

2 pkgs. crescent rolls
2 c. fresh spinach
1/4 lb. deli Genoa salami, sliced
Cheddar cheese, sliced
1/2 lb. deli black forest ham, thinly sliced
1/2 jar roasted red peppers, patted dry and chopped
2 Tbl. chopped green onions, opt.
1 tsp. dried oregano
1 tsp. Italian seasoning
S&P
4 eggs
1/4 c. Parmesan cheese, freshly grated
1/2 tsp. Johnny's garlic seasoning (or garlic powder) 

Preheat oven to 350 degrees.  Grease a 9-inch springform pan with cooking spray.  Unroll one package of crescent roll dough and line the bottom of the springform pan; pressing seams together to seal.  Layer with one cup of fresh spinach, followed by the salami, sliced Cheddar cheese (as much as desired), deli ham, roasted red peppers and green onions.  Top with remaining one cup of spinach.  Sprinkle with oregano, Italian seasoning, salt and pepper.  Beat three eggs with a fork and pour evenly over the top.  Sprinkle with Parmesan cheese.  

Last, unroll the remaining package of crescent rolls and cover top.  Pinch seams together the best you can.  Beat remaining egg and brush over the top of the crescent dough.  Sprinkle with Johnny's garlic seasoning.  Cover with foil and bake for 30 minutes.  Remove foil and bake another 30 minutes.  Remove from oven and allow to sit for 10 minutes.  Run a knife around the edge of pan and remove springform.  Slice and serve.  Serves: 4-6. 

*This can also be made in an 8x8-inch baking pan.  

Jenn's Notes: I made this exactly as I typed it above and it is Incredible.  It is also amazing leftover.

Chicken Bacon Ranch Sandwiches

We wanted some breaded chicken cutlet sandwiches for dinner.  We were originally going to go the homemade Chick-fil-A route, but decided we needed some bacon, so this is what we came up with and it was delicious.  

Chicken Bacon Ranch Sandwiches
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 large chicken breast, cut in half lengthwise
2 eggs, beaten
1/2 c. all-purpose flour
1/2 pkg. dry ranch dressing mix
pepper
1 c. Panko bread crumbs
1 Tbl. vegetable oil
2 hamburger buns
4 slices cooked bacon, for serving
ranch dressing, for serving

Heat vegetable oil in a skillet over medium heat.  Whisk the eggs in a shallow dish.  Place the flour, dry ranch dressing mix and pepper in another dish and the Panko bread crumbs in a 3rd dish.  Dip both sides of the chicken cutlets in the flour and then the egg and last in the Panko, pressing to adhere the crumbs.  Add the cutlets to the hot skillet.  Cook on first side until browned, flip and continue cooking until internal temperature reaches 165 degrees on an instant-read thermometer.  

To serve: Toast the hamburger buns, top each with a cooked chicken cutlet (you will have to cut the cutlet to make it fit the entire surface of the bun), cooked bacon and drizzle with prepared ranch dressing.  Serves 2.  

Jenn's Notes: These would also be good with some Cheddar cheese on top.  

My Go-To Sloppy Joes

First things first, Google Reader will be gone on July 1st.  So, make sure and get all your blogs transferred over before that.  You don't want to miss a post!  I used bloglovin' to transfer mine and it couldn't have been easier.  

If you would rather, you can always follow me via email, Facebook, Pinterest or Google +.

Now, this is a recipe I have posted before (my 2nd recipe ever on this blog), but fast-forward several years with an updated photo and a few tweaks to the recipe, I figured it needed to be re-shared.  

I have been making this recipe for the past three years.  It can be made in less than 30 minutes.  

We tried it, loved it and it has been my go-to recipe ever since.  I am not a fan of that "canned stuff", so I was glad to finally find a recipe from scratch that is both delicious and easy to throw together.  If you have never tried pickles on your sloppy joes, you should, it's really good.  

My Go-To Sloppy Joes

(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef

1/2 c. onion, finely chopped

1 green bell pepper, finely chopped

2 cloves garlic, minced

3/4 c. ketchup

1 1/2 Tbl. brown sugar

1 1/2 tsp. chili powder

3/4 tsp. dry mustard

a few dashes of Worcestershire

2 Tbl. tomato paste

salt & pepper, to taste

1/2 c. water, only if needed

hamburger buns, toasted

Mayo or Miracle Whip

sliced pickles, opt.

sliced Cheddar cheese, opt.

Brown ground beef in a large skillet.  When meat is almost cooked through, add the onion, green pepper and garlic and cook a few minutes.  Add ketchup, brown sugar, chili powder, dry mustard Worcestershire, tomato paste, salt and pepper  Stir to combine.  If mixture is too thick, add some water.  Simmer for 5 minutes.  Spread Mayo or Miracle Whip over toasted hamburger buns top with sloppy joe mix, sliced pickles and sliced cheese.  Yield: 4-6 sloppy joes.    

slightly adapted from: Pioneer Woman

Smokey Mesquite BBQ Bacon Burgers

My Oven/Range is still broken, but I finally got a tracking number and it looks like the part will be here on Tuesday.  Cross your fingers it comes on time.  Luckily, I have a few recipes saved up.  

Every single time I get on Pinterest I see those yummy looking Smokey Mesquite BBQ Meatball Sliders and I couldn't resist anymore.

I found the Kraft Fresh Take Smokey Mesquite BBQ Mix at Walmart for under $2.  Worth it!  It was hanging up next to the cheese.

I came home from the store and threw it in the pantry.  Several days later, I grabbed it out of the pantry and had a "duh" moment.  Umm . . . . there is a package of cheese in there.  Oops.

The cheese went in the trash, but the smokey bread crumb mix was good to go.

Instead of dealing with meatballs, I went with regular hamburger patties.  These burgers turned out AMAZING.  The smokey bread crumb mix adds a ton of flavor to the burgers and when topped with Cheddar cheese, grilled onions, bacon and barbeque sauce, this is one gourmet burger you are going to want to try.

Perfect recipe for Memorial Day Weekend!

Smokey Mesquite BBQ Bacon Burgers

adapted from: Food Family & Finds
(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef

1/2 pkg. Kraft Smokey Mesquite BBQ breadcrumbs
salt and pepper

1 egg
1 tsp. Worcestershire sauce

1/2 Lb. bacon 
1 medium onion, thinly sliced
Kraft Hickory BBQ sauce
Cheddar cheese, sliced
4 hamburger buns

In a medium bowl, mix together ground beef, breadcrumbs, a little salt and pepper, egg and Worcestershire sauce.  Mix together until combined.  Form beef into four patties, slightly larger than your hamburger buns; set aside.  Cook bacon in a large skillet until crisp.  Discard all but 1 Tablespoon bacon grease.  Add the sliced onions and cook over medium heat until browned and tender.  

Meanwhile, grill the hamburgers on the George Foreman or on a grill pan on the stove.  When done, top each burger with sliced Cheddar cheese and place in a warm oven to melt the cheese and keep warm until the onions are finished cooking.  

Toast the hamburger buns, top with a hamburger, grilled onions, sliced bacon and top with barbecue sauce.  Serves: 4 

ON THE SIDE:

Twice Baked Potatoes

Oven Baked Steak Fries

Loaded Baked Potato Salad

Mom's Macaroni Salad

Cajun Sliders

These burgers are SO GOOD.  

I love me a good hamburger, but I have a hard time with homemade ones, unless they are cooked on the barbeque and have that charred smokey flavor, but this burger had so much flavor that I really liked it, despite being cooked indoors.

Ground turkey is mixed in with the beef, along with a yummy sauce mixture creating a super flavorful and juicy burger.  They are topped with roasted red peppers which give them a perfect sweet peppery flavor.  Roasted red peppers are so good that I can eat them plain.   

I didn't have any problems eating two of these and "The Mr." didn't have any problems eating three.  We loved them and I know we will be making them again soon. 

Maybe at my Easter weekend BBQ?

Serve with a side salad, pasta salad or some chips.   

Cajun Sliders

(Printable Recipe) and (Printable with Picture)

1/2 Lb. lean ground beef
1/2 Lb. lean ground turkey
1 Tbl. ketchup
1 tsp. Worcestershire sauce
1/2 tsp. Cajun seasoning, plus more for veggies
1/4 tsp. hot sauce
1/2 tsp. white wine vinegar, opt.
1 clove garlic, grated
black pepper
1 red bell pepper, cut lengthwise into strips
5-6 round onion slices
Monterey cheese, sliced
5-6 hamburger/slider buns
For serving: Light Miracle Whip, mustard, pickles, lettuce

Add ground beef and turkey to a bowl.  In a separate bowl, combine the ketchup, Worcestershire sauce, 1/2 teaspoon Cajun seasoning, hot sauce, white wine vinegar, grated garlic and black pepper; add to the ground meat and mix together until combined.  

Form into patties, slightly larger than your buns, because they shrink a little when cooked.  Cook hamburgers however desired.  I cooked mine on the George Foreman, but you could cook in a skillet if that is all you have.  Top each burger with a slice of cheese.  

Meanwhile, place the sliced red bell peppers and round onion slices on a baking sheet.  Spray lightly with cooking spray and sprinkle with a little Cajun seasoning.  Place under the broiler and heat until browned, tossing once.

Jenn's Notes: The number of sliders you will get obviously depends on the size of your buns.  I was able to get five sliders in the size that I needed. I typed the recipe above exactly as I made it and I thought these tasted amazing. 

Idea from: Bobby Deen

My Top 10 Favorite Soups, Salads and Sandwiches of 2012

#1 BUFFALO CHICKEN SANDWICH

This is the sandwich of all sandwiches.  

#2 WEEKNIGHT CHEESY CORN CHOWDER
The amazing flavor of this soup will give you sweet dreams at night.

#3 MOM'S MACARONI SALAD
I have been eating this my entire life and it is, by far, my favorite pasta salad.

#4 GRANDMA'S CLAM CHOWDER
I have also been eating this recipe my entire life.  It is a family favorite.

#5 SLOW COOKER CREAM CHEESE CHICKEN CHILI
This is a nice change from the same old chili recipe.  It's thick and creamy and loaded with flavor.

#6 LIGHTER & LEANER GRILLED PIMENTO CHEESE SANDWICH
I know this sandwich might seem weird and I can't explain it, but I honestly LOVE it.

#7 TOMATO BASIL PARMESAN SOUP
This soup is creamy and flavorful with chunks of veggies.  I really think you will like it.

#8 EASY BBQ PULLED PORK

This pork is so tender and juicy and tastes just as good leftover.

#9 SLOPPY GRILLED CHEESE SANDWICH
Toasty bread with creamy sloppy joe filling and melted cheese.  It totally works.     

#10 MEDITERRANEAN TURKEY PANINI
This sandwich is warm and comforting on a chilly afternoon.