Savory Ham Wraps

POST #100!

I'm strangely excited about that!

I made this recipe about a week ago. It is super easy and you can make the mayo (and the wraps) the night before.  The mayo was a little sweet for my taste, but not so overwhelming that it was bad. I really liked this because it was a nice change from normal mayo! I'll definitely be making it again.  The recipe is for 2 servings, which is perfect, especially since the mayo has some perishable foods that you don't want to leave sitting forever!

I omitted the tomato because I'm not a tomato fan. I also used cheddar instead of swiss, but that really isn't the main point of the dish!

Savory Ham Wraps

• 1/4 cup mayonnaise
• 1 tablespoon milk
• 3/4 teaspoon sugar
• 1/4 teaspoon prepared mustard
• 1/8 teaspoon celery seed
• Dash salt
• 2 flour tortillas (10 inches), room temperature
• 1/4 pound thinly sliced deli ham
• 1/3 cup shredded Swiss cheese
• 2/3 cup shredded lettuce
• 1 medium tomato, seeded and chopped
• 1 green onion, chopped

In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.

Total Time: 20 minutes
Servings: 2

Apple-Cranberry Salad

So I forgot to buy the dried cranberries, which I was kind of upset about.  But I tried it anyway. I was super excited to try the poppyseed dressing--it was amazing! And fat free! I made a much smaller version of this and ate the rest of the apple as part of lunch. This would be great during a summer party or birthday, even adding some almonds to add a little extra crunch, or some grapes for some extra fruit! Plus it takes less than 15 minutes to make!

Apple-Cranberry Salad from Pillsbury

Apple-Cranberry Salad

• 5 cups torn romaine lettuce
• 1 medium unpeeled apple, diced (1 cup)
• 1/2 cup sweetened dried cranberries
• 1/4 cup chopped green onions (4 medium)
• 1/3 cup refrigerated poppy seed dressing

 In large serving bowl, place lettuce, apple, cranberries and onions.

Pour dressing over salad; toss to coat.

De-Lightful Tuna Casserole

This casserole was quick and easy to make-probably a new one of my favorites! I used way more mushrooms that it originally called for-but I love mushrooms! I also added green onions to the dish, since I had some extra laying around.  I didn't have any shredded cheddar, so I used mozzarella instead. I also had to use Kraft Macaroni & Cheese noodles, since I went to the gas station to buy noodles. Since I had the cheese packet, and a little less cheese than the recipe called for, I added the cheese packet. I can't complain!

De-Lightful Tuna Casserole from Taste of Home

De-Lightful Tuna Casserole

• 1 package (7 ounces) elbow macaroni
• 1 can (10-3/4 ounces) condensed cream of mushroom soup
• 1 cup sliced fresh mushrooms
• 1 cup shredded cheddar cheese
• 1 cup fat-free milk
• 1 can (6 ounces) light water packed tuna, drained and flaked
• 2 tablespoons diced pimientos
• 3 tablespoons dried minced onions
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/3 cup crushed cornflakes

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.

Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered at 350 degrees for 25-30 minutes or until bubbly.

New German Potato Salad

I was really excited to try this recipe, since normally when you think potato salad you think of the mayo/mustard seasoning type. This did not turn out quite like I wanted it to. The combination of the rice vinegar and sugar made it very sweet. I actually ended up using quite a bit of salt and pepper to cut the sweetness. I may play around with this, but I'm not totally sure if I really want to.  If anyone else has any ideas let me know!

New German Potato Salad-from Cooking with Kare Volume 1

New German Potato Salad

• 8 new red potatoes
• 2 ounces smoked turkey sausage, sliced
• 2 green onions, chopped
• 3/4 cup rice vinegar
• 1/4 cup sugar
• 1 tablespoon bacon bits

In 2-quart saucepan cook potatoes in boiling water until tender, about 15-20 minutes. Drain; cool slightly. Slice while still warm. In large bowl toss together potatoes, sausage and green onions. In medium skillet heat vinegar, sugar and bacon bits over medium-high heat; bring to a boil. Reduce heat to medium; simmer 3 minutes or until slightly thickened. Stir in potato mixture; cook until heated through.

Chicken & Stuffing Bake

I normally do not like stuffing. I just don't like the consistency. I, however, don't mind it when it is in a casserole of some sort. I was excited to try this recipe as it was super easy, but it wasn't excellent. It seemed a little dry to me, and I would honestly probably add another can of cream of mushroom soup to it and mix that with the stuffing instead of putting the stuffing on the bottom of the dish, and chicken on top.  I did add cheese, bread crumbs, and onions which only added to the dish. I'll probably play around with this and try it again!

Chicken & Stuffing Bake

• 1/2 cup water
• 1 tablespoon margarine
• 4 cups herb-flavored stuffing mix
• 6 boneless, skinless chicken breasts, halved
• 1/8 teaspoon paprika
• 10 3/4 ounce can cream of mushroom soup
• 1/3 cup milk
• 1 teaspoon dried parsley

Bring water and margarine to a boil in a large saucepan; remove from heat. Stir in stuffing mix. Spoon mixture across center of a lightly greased 3-quart casserole dish. Arrange chicken on each side of stuffing. Sprinkle with paprika; set aside. Combine soup, milk and parsley; pour over chicken. Bake, covered at 350 degrees for 15 minutes. Uncover; bake for an additional 15 minutes or until chicken is cooked through.