Tuesday night is rough for us. Little Guys has karate, the husband as Gaelic Football practice and I’m on dinner duty as usual. (note: I’m never NOT on dinner duty. That’s what happens when you marry a non-cook, non-foodie.)

Anyway it was very much a leftover, fend for yourself, sandwich kind of night and this is what I made with what I had in the fridge. The hummus was leftover from my birthday dinner (the husband took me out, the only time I get a break from diner duty!) The sun dried tomatoes were from my last grocery trip, I rarely buy them. And the feta.. well.. you know. ;) Oh! and the spinach and sandwich thins are stock items for me.

I decided to grill the sandwich but it’s totally optional. For me there is just something more satisfying about a warm sandwich. Especially for dinner. And this one was tasty! The hummus was oozing out, the feta got warm and soft and the tomatoes were a nice sweet bite. It was a fun change from the typical ham and cheese I normally have.

• A Sandwich Thin or 2 slices of whole grain light bread
• 2 tbsp hummus
• 3 sun-dried tomatoes
• Baby Spinach leaves
• 1 oz ATHENS Black Peppercorn Feta in 2 slices

Smear the hummus on the bread. Top with the tomato, then spinach, then feta.

Now, you could just eat it like that OR press it in a panini press or the George Forman. I just heated a skillet over medium high heat, sprayed it with non stick olive oil and placed it cheese side down.

The I pressed it with a full tea kettle for 1-2 minutes.

Flip, press again and cook for another minute. The final result…

I served it with some frozen peas. The Little Guy’s choice. :) We always have at least 1 veggie with dinner… no matter the dinner. Oh! and don’t ask about that expression and the dinosaur. I have NO idea what he’s doing. lol

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

That being said, I really do like tuna. As I was rummaging through my fridge/pantry wondering what I was going to make last night, I came across a can. I also just happen to get my new shipment of feta from ATHENOS. A light bulb went off!

What if I make tuna salad with feta instead of mayo?! I had this great Lemon Garlic Oregano flavor that would be perfect with tuna. So I chopped up some veggies and gave it a shot.

SO glad i did! This was totally delicious, light and super easy. I really felt like I was eating something from the deli. It made a great summer wrap but you could top a bed of greens with it or even eat it straight up.

This is how I made it but you may want to add some onion. I’m not the biggest fan of raw onion so I tend to forget about it for salads but even I think a bit of chopped red onion would be great in this!

If you can’t find the Lemon, Garlic & Oregano Feta, don’t fret, just bump up the lemon juice and oregano to make up for it. You could even add a sprinkle of garlic powder.

• 1 5oz chunk light tuna packed in water, drained
• 1/4 cup (34g) ATHENOS Lemon, Garlic & Oregano
• About 1/2 cup chopped cucumber
• About 1/2 cup halved grape tomatoes
• About 1/2 cup chopped bell pepper
• 2 tsp lemon juice
• 1/2 tsp dried oregano (or more to taste)

Combine all ingredients.

It doesn’t get any easier then that!

Here’s what half the recipe looked like on my wrap. I’d say it was about a cup but I didn’t really measure it. I just eyeballed half and enjoyed the wrap last night for dinner.

I just made the other half and had it for lunch. It’s totally good the next day, if not better. :)

Here’s the nutritional information for just the salad, no wrap

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I’m not quite sure why I only made a half it was so good I ended up immediately making another. I didn’t think I’d like it so much but the balsamic soaked into the bread nicely and the crisp cucumbers and fresh basil were amazing with the feta.

Sometimes it’s the simple things, no? :)

• 1 slice whole wheat bread
• 1/2 oz feta cheese sliced thin
• a few fresh basil leaves
• 3 thin slices of cucumber
• 1 cherry or grape tomato sliced thin
• About 1 tsp balsamic vinegar

Cut the slice of bread in half and then layer the ingredients. Really, it’s that simple. It’s a sandwich! ;)

Since I made it a half I’ll give nutritional information for half but you could easily double. Or just make a half and pair it with a soup or salad. Totally yummy!

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

• 1 thick slice of sweet onion chopped
• 1/2 of a sweet orange pepper chopped
• 1 tbsp real bacon bits
• 2 large leaves of fresh kale chopped
• 2 oz cooked chicken (I used leftover rotisserie that bought the other day)
• 1 whole wheat low-carb tortilla
• Olive oil non-stick cooking spray
• kosher salt

Spray a small non-stick skillet with the cooking spray and heat over medium-high heat. Add the onion and cook until browning. You want the flavor. Once brown add the pepper. Sprinkle the peppers and onion with a bit of kosher salt. Add the bacon bits and lower to medium heat. Stir and let the flavors combine a bit.

Add the chopped kale and stir in. It will start to wilt. Add the chicken, stir to combine and cook until warm. About another 1-2 minutes.

Pour the chicken, kale and pepper filling into a the tortilla. Wrap and eat!

I’m basing the nutritional information on a standard low-carb whole-wheat tortilla that is about 90 calories. The WWP are based on total nutritional info but if you count points for just the tortilla, chicken and bacon bits (everything else is free) it’s about 4. That’s why I put it in parenthesis.

• 1/2 avocado chunked
• 4-5 cherry tomatoes quartered
• about 1/4 cup bell pepper chopped
• 1 tsp lime juice
• 1 tsp dried cilantro
• 1/4 -1/2 tsp chili powder
• 1/4 tsp dried cumin
• 1 oz fancy shredded Mexican cheese blend
• 2 low carb/whole grain tortillas
• Salsa for dippin’!

Toss the avocado, tomatoes, peppers, lime juice, cilantro, chili powder, and cumin.

Heat a non stick skillet over medium high heat. Place one of the tortillas, top with half the cheese. Add the avocado mixture, the rest of the cheese and top with other tortilla. Press down with a pot of water or tea kettle. Cook for 1-2 minutes until bottom tortilla browns. Flip, press again and cooke for 1-2 minutes.

Click here to see a (a very old) video of this technique.

The nutritional info in a bit sketchy as it really depends on the tortillas you use. Look for whole grain/low carb varieties and you’ll be fine. If they are large or burrito size simply use once and fold over on itself.

Either way, I hope it gives you some ideas.

• 1 can (15oz) Chickpeas (garbanzo beans) rinsed and drained
• 2-3 slices of red onion chopped
• 1 tbsp honey (21g)
• 1oz (2 tbsp) pomegranate juice
• 1/2 tbsp dried parsley
• 1 small can of tuna drained (optional)

Toss all ingredients together and let chill for at least 10 minutes allowing the flavors to merge.

What to do with it? I topped salad greens and wrapped it. Both ways were great!

I’m going to give you the estimate on the recipe minus the tuna. You can can always add from what’s listed on the can. Without tuna I’m getting 2 servings with, you can sneak in another one I think. It all depends on how you decide to use it.

My first experiment , Avocado Lime Dressing, was tasty but this idea takes the cake. Here’s the thought… I don’t like guacamole because of the texture but I like all the flavors that are in it. So why not use them and make something I do like?

Introducing the Guac Chicken Sandwich.

Let me just say… TASTY! and easy to make. I used a precooked chicken breast from Aldi’s (LOVE them by the way) but you could use leftovers or even a take this idea and run with it for a burger!

Here’s what I did…

• 1 cooked boneless chicken breast
• 1 whole wheat English Muffin
• about 1 tbsp avocado (15g)
• squirt of lime juice
• sprinkle of chili powder, cumin and dried cilantro
• 1/4 of a large green pepper
• handful of baby spinach leaves
• slice of tomato (or in my case a few cherrie ones – I was out)

Toast the English muffin.

On one side of the muffin smear the avocado. Splash the lime juice on and sprinkle with spices.

On the other side of the muffin, pile the spinach leaves, tomato and pepper (you may want to squash the pepper flat first).

Place the chicken on top of the pepper and put the avocado side on top.

Serve with a side of carrot sticks! :)

Here’s my 3 steps… now I’m off to make another one! (these pics were from yesterday)

So this morning I whipped this up and oh… my… word… SO GOOD! My mom is still in town so I was lucky enough to have a taste tester as the husband would touch this with a 10 foot pole. She loved it as well and we split the plate you see in the picture. I only had huge pitas so a half was 1 serving. As you can see, I served it with a bunch of fresh veggies on the side. Mom’s comment…."I wish we had some crisp fresh lettuce to serve with it on the pita.". Agreed. :~) Although I liked it straight up too.

• 1 small apple
• 1 medium bosc pear
• 1 tbsp lime juice (lemon would work)
• 1/2 tbsp honey (10g)
• 1/2 cup non fat yogurt
• 1 tbsp light mayo
• 1 tsp curry
• 1-2 slices of onion diced (about 50g)
• Kosher Salt & Pepper to taste
• 8 oz leftover cooked turkey meat (or chicken would work)

Cut the apple and pear into small cubes. Toss with the lime juice. Add the remaining ingredients, mix well and let sit a few minutes.

Stuff in a pita, add to a wrap or slap on some whole wheat bread. As for the nutritional info, I didn’t do a good job measuring the final recipe, I’m thinking you could get 4 – 1/2 cup servings, but a serving all depends on your pita size. As I said we split what is pictured and I have anough leftover to make one more. Nutritional info does not include the pita.

That being said, I hope it gives you some ideas. Sometimes just by changing the way to cut ingredients you can effect their texture and in essence "spice" things up.

Here’s how I made it this morning, take it and run. :~)

• 1 medium cucumber
• 1 carrots or a handful of baby carrots
• 4 oz cooked chicken breast (like shortcuts or leftovers) cut into strips
• 1 tbsp soy sauce
• About 1 tsp honey (5g)
• 1/2 tsp rice wine vinegar
• 1/2 tsp ground ginger
• 1/2 tsp sesame oil
• 1 tsp dried chives (fresh would be better)

Clean and peel the cucumber. Run a potato peeler down the cucumber to slice off "ribbons" (shown in the image below). When you start to hit the seeds simply rotate slightly. Do the same with the carrots.

In a small bowl whisk the soy sauce, honey, vinegar, ginger, oil and chives.

Toss the cucumbers, carrots and chicken with the soy sauce mixture.

Serve on a your favorite wrap or lite tortilla!

For me incorporating these type of foods are a necessity. If I don’t get a pizza/stromboli fix I’ll end up calling Dominos and I really rather not do that! Hence my obsession with making whole wheat pizza dough, healthy pizza sauce (and pasta sauce) plus all of my other pizza ideas. In my opinion making your own is ultimately more satisfying, tastes better and is better for you! You really can’t go wrong.

So this is my latest in curing a pizza like craving. Similar to a rolled up white pizza or “healthified” calzone this idea uses a controlled amount of whole wheat pizza dough (the equivalent of 2 slices worth) and cheese to make an awesome lunch! It was so good I didn’t share! ;~)

• 4 oz (114g) whole wheat pizza dough (I used 1/4 of a Trader Joe’s)
• 1/4 cup fat free ricotta cheese (even a little less)
• Sprinkle of garlic powder, dried basil, Kosher Salt & pepper
• Handful of baby spinach leaves
• 1 oz mozzarella cheese

Preheat oven to 425 Degrees

Stretch and roll out the dough to create a long thin oval. Smear with the Ricotta and sprinkle with spices. Top with spinach leaves and mozzarella and roll.

Place roll on a cookie sheet lined with aluminum foil and sprayed with non-stick cooking spray. Bake on the middle rack for about 20 minutes until crust is firm to the touch.

Serve with a side of jarred or leftover tomato sauce!

Here’s a little before and after cutting shot.

So, like usual, take this idea and run with it! Use a tortilla or even a rolled out slice of bread! Fill it with your favorite veggies and shred or slice them. Even skip the mustard in the roll and serve to your kids on the side as a dipping sauce with chopsticks! Whatever works!

Here’s how I made the ones pictured (which was my lunch today, by the way!)

• ½ slice of Lavash bread (I use because it’s square, If you can’t find it, try flat out bread or a tortilla would work too!)
• 1 laughing cow cheese wedge
• squirt of honey mustard
• 3 slices of thin sliced turkey breast
• 1 slice then sliced lean ham
• 3 slices of turkey pepperoni
• 5-6 baby spinach leaves with the stems removed
• 2 baby carrots shredded

Smear he cheese and mustard on the bread and then start layering the ingredients as seen in the pictures. Notice I leave about 2 inches on the end “free”. As you roll the fillings will squish outwards.

Roll as tightly as you can. Cut chunks with a serrated knife (more like lightly saw through as to not squish). I normally cut the very end off to get a flat edge.

Have FUN! ;~)

When I was a kid I had some quirks, I guess we all do. One of my moms favorite stories about me and my stubbornness is refusing to eat ice cream if it wasn’t chocolate. She just told the story (again) at Labor Day! LOL I also loved cheese, but hated it melted and for some reason would always ask for my peanut butter and jellies with no jelly, I thought it was gross. I also liked hard-boiled eggs but not egg salad? For some reason smooshing it up and throwing it on a slice of bread did NOT appeal to me at all. Maybe cause I really didn’t like the yolk or Mayonnaise. Then again, maybe it’s because it just looks GROSS!

So I have a lot of memories of my mom making me sliced egg sandwiches. She’d use just enough mayo to glisten the bread, slice the egg and viola! I LOVED these, especially on soft fresh bread with a sprinkle of salt and pepper. So simple and so YUMMY!

Now, of course, I eat ALL kinds of ice cream, love grilled cheese and really can’t live without my low sugar strawberry jelly. But the thought of egg salad still gives me the heeby jeebies. I think because it has SO much mayo in it and I’m just not a fan. So today I made my “poor mans” egg salad sandwich and it was EXACLY how I remembered them. I think this is going to become a new staple lunch for me.

• light whole wheat bread or a whole wheat bun (I used a Whole Wheat Potato Roll)
• 1 hard boiled egg sliced
• about 1 tsp light mayo
• Salt & Pepper to taste

Smear the mayo on the bread or roll (you could use a bit more). Arrange egg slices, sprinkle with salt & pepper. ENJOY! I added some carrots and pepper strips on the side.