Cucumber adds refreshing crunch to the creamy tuna salad in this sandwich. We opted for strained yogurt to reduce the saturated fat and give the dressing some tanginess. Add some relish, chopped celery or pickled peppers to the tuna mixture to boost the flavor even more. Serve with potato chips, chopped fresh veggies or bagel chips on the side.
Ingredients 1 (5 ounce) can no-salt-added solid white tuna in water, drained 3 tablespoons reduced-fat plain strained yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon finely chopped shallot 1 tablespoon finely chopped fresh chives 1 tablespoon chopped fresh dill 1/2 teaspoon garlic powder 1/4 teaspoon ground pepper 1/8 teaspoon salt 2 slices whole-wheat bread 1/2 cup thinly sliced Persian cucumbers Instructions Stir tuna, yogurt, oil, lemon juice, shallot, chives, dill, garlic powder, pepper and salt together in a small bowl until well blended.
A decadent grilled cheese that transforms leftover braised short ribs into an incredible sandwich. The rich, tender meat pairs perfectly with melted cheese on thick, sturdy bread.
Ingredients 2 cups shredded braised short rib meat 1 1/2 cup braising liquid/sauce 8 slices thick-cut bread (Texas toast, sourdough, or Italian bread) 2 8 ounces sharp cheddar cheese, sliced or shredded 4 ounces gruyère or fontina cheese, sliced 4 tablespoons butter, softened 1 tablespoon Dijon mustard (optional) Caramelized onions from the braise (optional) Instructions Prep the short ribs.
Ingredients 1 cup dry quinoa or brown rice 1 tbsp toasted sesame oil 1 inch fresh ginger root, grated 2 carrots, peeled and sliced 2 bunches broccoli, cut into bite-sized florets 1 cup baby spinach 1/2 cup frozen peas 2 eggs 2 tbsp soy sauce Optional: 8oz pre-cooked chicken breast. Instructions Rinse 1 cup quinoa in a wire mesh strainer under cold water for about 10 seconds to remove bitterness. Add quinoa and 2 cups water to a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without stirring.
Ingredients 1 lb pizza dough (store-bought or homemade) 1 tbsp olive oil 1 cup fresh blueberries (rinsed and dried) 4 oz goat cheese, crumbled 1 cup shredded low-moisture mozzarella (optional for melt and stretch) 1 small red onion, thinly sliced (optional) 2 tbsp fresh basil, chiffonade 2 tsp lemon zest Pinch of kosher salt Freshly ground black pepper 2–3 tbsp balsamic glaze (or reduced balsamic vinegar) Cornmeal or flour for the peel Instructions Preheat the oven to 500°F (260°C).
Ingredients 4 pieces garlic naan bread 1/2 cup pizza sauce 1 cup shredded mozzarella cheese 1/4 cup pepperoni slices (optional) Additional toppings: sliced bell peppers, olives, or mushrooms. Instructions Preheat your oven to 400°F (200°C). Place the garlic naan pieces on a baking sheet. Spread about 2 tablespoons of pizza sauce evenly on each naan. Sprinkle shredded mozzarella cheese over the sauce. Add toppings like pepperoni or vegetables if desired. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Ingredients For The Dill Pickle Sauce 1/2 cup sour cream 1/4 cup mayonnaise 1 teaspoon dried dill 1 teaspoon dill pickle juice 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper For the Pizza 2 pounds pizza dough All-purpose flour, for dusting the countertop Cornmeal, to dust the peel or baking sheet 3/4 cup garlic-dill sauce (see above), divided 2 cups jarred dill pickle slices, patted dry, divided For Herb and Fire experience, dice them 2 cups (8 ounces) shredded whole-milk low-moisture mozzarella cheese, divided 1/2 cup finely grated Parmesan cheese, divided 1 teaspoon dried dill, divided Instructions Preheat Oven to 500F.
Ingredients 2 cups cooked chicken, shredded or diced 1/2 cup dried cherries, sliced 1/3 cup sliced almonds 1/2 cup celery, finely chopped 1/4 cup mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon honey Salt and pepper to taste 4 sandwich rolls or slices of bread Optional: lettuce leaves for serving Instructions In a large bowl, combine the chicken, dried cherries, sliced almonds, and celery. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper to create the dressing.
Ingredients 24 oz. Pre-cooked shredded chicken 1 28oz Bottle Baby Ray’s Honey Barbecue Sauce Buns or Mini-Buns Instructions Mix shredded chicken and baby rays into crock pot. Mix thoroughly. Warm for 30-60 minutes until warm (130+) Source/Story On the fly recipe due to lack of pre-made options on 2025-03-22 game night. Ended up not bad, other then needing a bit more barbecue sauce.
Ingredients For the Cheeseburger Filling: 1 lb ground beef 1/2 onion, finely chopped 1 cup shredded cheese (cheddar or mozzarella) Salt and pepper to taste 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 1 tablespoon mustard For the Garlic Parmesan Butter: 1/4 cup butter, melted 2 tablespoons grated Parmesan cheese 2 garlic cloves, minced 1 tablespoon chopped parsley 1 tablespoon olive oil 1/4 teaspoon salt For the Bombs: 12 slider buns or dinner rolls Instructions Prepare the Cheeseburger Filling In a skillet, cook the ground beef over medium heat until browned.
Ingredients 1 lb ground beef 1/4 cup diced yellow onion 1/4 cup diced green bell pepper 3–4 garlic cloves, minced 1 tbsp tomato paste 8 oz tomato sauce 1 tbsp Worcestershire sauce 1/4 cup ketchup 2 tbsp brown sugar Salt and pepper to taste 8 slices of garlic toast (found in the frozen section) 1 – 1 1/2 cups shredded cheese (any kind you like, such as sharp cheddar) Instructions Cook the Meat – In a large pan over medium heat, cook the ground beef with the onions, bell peppers, and garlic until the meat is browned.
Ingredients Bread Goat Cheese Tomatoes Basil Leaves Balsamic Vinegar Instructions Slice tomatoes and arrange them on a plate Crumble or add small dollops of goat cheese throughout the tomato arrangement Opt Add slivers of red onion around the tomatoes Toast bread Top toast with goat cheese and sliced tomatoes Sprinkle basil leaves Drizzle with balsamic vinegar Source/Story From a screenshot Sarah shared with me on 2025-01-31. Originally a “Goat Cheese Toast”, later modified to make it more like the Tomato Caprese Salad.
Measurements to “split” a box of Mac and Cheese. Perfect portions for our kids at the moment.
Ingredients 4 cups of water 85g of noodles 19g of cheese powder 2tbp of butter 1 oz milk Instructions Prep per box instructions
Ingredients 1 Can of Tuna Celery Red Onion Mayonnaise Dijon Mustard Lemon Juice Opt Parsley Instructions Drain the tuna water, flake it with a fork, and put it into a medium-size bowl. Chop the celery and red onion into small dice and add them to the tuna mixture.
Add a few dollops of mayonnaise and a spoonful of Dijon mustard into the tuna and combine. Then, mix in the chopped parsley, a spritz of lemon juice, and a sprinkle of salt and pepper.
Ingredients Pizza Crust Pizza Sauce (whole pizza) Margherita Side Fresh Basil Fresh Mozzarella Extra Side Bruschetta Goat Cheese Mozzarella Bacon Olive Oil Herbs (might experiment) Instructions Bake per Pizza Crust instructions Source An attempt to recreate one of our favorite Pizza combos after a bad experience at the local restaurant (Licari’s Pizza Kitchen)
Ingredients HOT DOGS & TOPPINGS: Marketplace Jumbo Beef Franks Colby Jack Cheese Bacon bits
GARLIC BUTTER: 3 Tbsp fresh parsley 1 Stick butter 3 Tbsp Parmesan 3 garlic clov
Instructions Chop Parsley Drissle Hot Dot buns with olive oil, grill on flattop In small cast iron pan on grill, cook Parsley Butter Parmesan Garlic (grated) Cross hatch hot dogs (either manually, or with somethign like this) Once buns are toasted, move to warning rack.
Ingredients 1-1 1/2 cups of a pasta of your choice 1/3 cup Hoosier Hill Farm Big Daddy Mac Mix 4 Tbsp Butter 1/4 cup Milk Instructions Bring a pot of water to a boil and cook noodles according to the package. In a small saucepan, heat up milk and butter over medium heat. Whisk Big Daddy Mac Mix into the milk and butter. Combine fully cooked noodles with cheese sauce and enjoy!
A wonderfully simple recipe, great for introducing the kids to cooking (with adult supervision of course!)
Ingredients White Bread Cheese 1 Butter Instructions Butter one side of bread Alternatively, can just slice 2 - 1 Tablespoon slabs and melt in pan right before cooking Place cheese between two slices of bread In pan over medium heat, fry each side until golden brown Serve and enjoy! Source/Story The grilled cheese I grew up on!
Ingredients 1 Granny Smith Apple 4 oz Bacon 5 oz Spinach 1/2 Cup White Cheddar 1 oz Dried Cranberries 1/2 oz Walnuts 3 oz Honey Dijon Dressing Instructions Wash and dry produce. Halve, core, and thinly slice apple. Heat a medium dry nonstick pan over medium-high heat. Using kitchen shears, cut bacon into bite-size pieces directly into pan. Cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 4-6 minutes.
Ingredients 12 oz Potatoes 1 tsp Dried Oregano 1 Clover Garlic 1 Lemon 1 Tomato 4 Tbsp Mayonnaise 2 Tsp Dijon Mustard 2.5 oz Spinach 2 Tbsp Cream Cheese 4 Slices Sourdough Bread 1/2 Cup Feta Cheese 1/2 Cup Mozzarella Cheese Instructions Roast Potatoes Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt, and pepper.
Ingredients 2 Scallions 1 Tomato 2 Eggs 1/2 Cup Mexican Cheese Blend 2 Brioche Buns 2 Tbsp Mayonnaise 4 Tbsp Guacamole 1.5 oz Blue Corn Tortilla Chips Instructions Wash and dry produce. Trim and thinly slice half the scallions (all for 4 servings). Slice tomato into 1/4-inch-thick rounds. Crack each egg into a separate small microwave-safe bowl. Divide sliced scallions between bowls; gently pierce yolks with a fork, then stir once.
A great, quick, health lunch option.
Ingredients 1 Cucumber 4oz Grape Tomatoes 1/4 oz Dill 1 Lemon 2 Pitas 1/2 oz Pepitas 3 Tbsp Sour Cream 1/2 Cup Hummus 1 Cup Feta Cheese Instructions Wash and dry produce. Quarter cucumber lengthwise; slice into 1⁄2-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas. In a medium bowl, toss together cucumber, tomatoes, pepitas, half the dill, a large drizzle of olive oil, and a squeeze of lemon juice to taste.
Ingredients 4 Slices of Sourdough Bread 1 Granny Apple 2 Tbsp Mayonnaise 2 Tsp Dijon Mustard 8 oz Sliced Turkey Breast 2 slices Gouda Cheese Instructions Toast bread. Meanwhile, wash and dry produce. Halve, core, and thinly slice apple. In a small bowl, combine mayonnaise, mustard, and a pinch of sugar. Spread one side of each bread slice with Dijonnaise. Top half the bread slices, spread sides up, with gouda, as much turkey as you like, and as many apple slices as you like.
Ingredients 2 Slices sourdough Bread 1 Long Green Pepper 1 Tomato 16 oz Old El Paso Refried Black Beans 1/2 Cup Guacamole 1/2 Cup Cheddar Cheese 3 Tbsp Sour Cream Instructions Toast bread until golden brown. While bread is toasting, wash and dry produce. Thinly slice tomato into rounds; season with salt and pepper. Core, deseed, and dice half the green pepper (whole pepper for 4 servings) into 1⁄4-inch pieces. Place toasted bread slices on a clean work surface.
Ingredients 4 Pieces sourdough bread Dill pickle slices 2 oz Cream Cheese 2 oz Shredded Monterey Jack Cheese 1.5 oz Buttermilk Ranch Dressing Instructions Pat pickles dry with a paper towel. Place cream cheese in a microwave-safe bowl. Cover with plastic wrap and microwave until softened, 20-30 seconds. Add dressing and shredded cheese and stir to combine. Spread bread with cheese mixture; place on a clean work surface, cheese sides up.
Ingredients 12.5 ounce can white chunk chicken, drained 1/2 cup mayonnaise 1/2 cup sour cream 1 cup celery, chopped finely 1 teaspoon minced onion 1/2 teaspoon ground pepper 2 tablespoons lemon juice 2 cups sharp cheddar cheese, divided 1 cup potato chips, crushed Bonus: 1 can corn Instructions Preheat oven to 375 degrees. Bonus: Drain and pat dry can corn. Fry with a little oil over medium heat for 6 minutes, or until slightly browned Use a fork to work the chicken into smaller pieces – almost shredding it.
A ligth snack, or great options for some relaxation.
Ingredients 2 oz cheese (normal 3oz cheese) Types of Cheese Sharp Cheddar White Sharp Chedder Chedder Goat Cheese Goat Cheese (spreadable) 10 crackers Ritz Triscuits 8oz carmel Apple drink Options: Honey Jam Instructions Cut cheese Enjoy Source Our own mini-charcuterie setup. The specific brand of cheeses matter - we will be recording what we like or don’t like as we adjust this recipe.
A light snack, or great options for some relaxation.
Ingredients 2 oz cheese (normal 3oz cheese) Types of Cheese Shredded Cheddar Shredded Provolone Shredded Mexican Mix Chips - enough to fill a place Sides Salsa Sour cream Sarah Mix Salsa - 100g Sour Cream - 60g Instructions Spread chips out. Sprinkle cheese evenly Microwave for 20 seconds Enjoy Source Something Sarah and I came up with when we first started dating - thus the long date in the past.
A wonderfully simple recipe, great for introducing the kids to cooking (with adult supervision of course!)
Ingredients 3 slices White or Sourdough bread Peanut Butter Jelly Instructions Toast one of the slices of bread Spread jelly on each of the two remaining bread slices Spread peanut butter on both sides of the toasted slice of bread Assemble the sandwich, placing the toasted slice in the middle. Source/Story Unknown, eaten by Sarah and Steve during our lunches at GFS.