What I Ate: Baked Falafel

Falafel is one of those sneaky take out items that seems so healthy but…

they’re fried. Womp. Womp.

I make it at home somewhat regularly and bake them. It is so much easier, less messy, and healthier.
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I’ve made them from scratch and honestly don’t really think it is worth it. I use a mix, bake them on a cookie sheet for 10 minutes at 375 degree and flip once. Leave the frying to your fav Falafel King/Palace/House-Of…you won’t even miss the fried crunchy outside.

The mixes taste good and are simple. Simple as in just-add-water. In the time it takes to get these buggers toasty and cooked through your salad can be ready and waiting. Toss feta, cukes, tomatoes, and greens with some Italian/Caesar/Oil & Vinegar.
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I love this as a perfect meatless dinner or I’ve served it as an app with little pita pockets. It is an easy meal to bring somewhere since you’ll just need refrigeration and maybe the falafel can get nuked or popped in the toaster oven. This time I served it on wheat naan but tortilla wraps, pita pockets are great too.
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Try it and I won’t even have to say told-ya-so.

Grilled Chicken Caesar Salad Wrap

My event is over. Phew. I’m still just so tired. My head is spinning. There is a lot of stress, pressure, and info swirling but I’m happy. I’m happy how it went. I’m happy how our team did, annnnd I’m happy I don’t have to do it again this weekend already.

Now I’m detoxing. We work so hard and so long that eating and sleeping aren’t top priorities. Now I need to eat real food. I love organizing our meals but feeding that many people, with enough options, is exhausting. Every meal we were at I was thinking of if the next needed confirmations, to be picked up, or paid for. Now I’ll slowly get back to real life.

Ingredients:

1 large chicken breast (or 2 small, or 3 tenders)
1/2 cup creamy caesar dressing
2 tbs Italian dressing
1 head romaine lettuce
1/4 cup Parmesan cheese
1 cup croutons
1 tomato
1/4 cucumber
2 tortilla wraps

Directions:

Marinade chicken in 1/2 of the caesar dressing and Italian dressings overnight or for at least 4 hours.
Grill chicken until cooked through completely.
Chop/slice lettuce, tomatoes, and cucumber while chicken cooks.
Toss lettuce, Parmesan, and remaining dressing.
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Cut cooked chicken into bite size pieces.
Assemble wraps drizzling with extra caesar dressing.
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It was really good. I used tomato basil wraps and they have a nice sweetness to contrast the dressing. The chicken was really good off the grill.
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Sandwiches are such a quick dinner. The quantity of chicken for this is so small, but is the perfect amount for a wrap. It is definitely an economical way to include some protein.

Totally unrelated. Here’s the pup Windsor. He was feeling ashamed after being told to get his head out of the dishwasher. He’d love to be a pre-wash if not told to stop…but isn’t that face so cute??

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What I Ate: Hot Ham & Cheese with Poppyseed Sauce

Here’s a copy-cat recipe from Pioneer Woman making a pretty tasty spread for sandwiches

I made these kind of envisioning that they would bridge the gap between winter and spring. They’re also easy. And they’re cheap. Yup, spring-ish/easy/cheap fit the bill perfectly. Work is a bit crazy right now. I can’t believe it is May. I’m not sure if I should feel like crying or puking right now.

Ingredients:

2 rolls
1/4 pound sliced honey ham
2-4 slices of American cheese
2 tbs stone ground mustard
2 tbs mayo
1 tsp poppyseeds
1/2 tsp red wine vinegar
1/2 tsp chopped garlic
1/2 tsp honey

Directions:

Pre-heat oven to 375 degrees
Mix ingredients for the sandwich spread: mustard, mayo, poppyseeds, vinegar, garlic, and honey.
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Assemble sandwiches
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Cover and bake for 10 minutes.
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I liked the spread, but I don’t know that I’d purposely make it again. It might be a fun option at a sandwich bar or making the every-day-lunch more exciting. I don’t use horseraddish often but maybe that was really the missing link. I think this spread was just OK but when Ree Drumand makes it, there’s prob a reason why she adds horseradish.

This is a mild spread. I love condiments so this one was only “ehhh” to me. The sandwiches were melty and warmed through while not having any butter or grease. I think they were a pretty good option to keep things different but I might not make them all that regularly.

Cost breakdown:
rolls: 2 @ $0.45 each
ham: 1/4 pound @ $4.99 per pound 1.24
cheese: 1/2 pound @ $5.99 per pound 2.99
mayo: <$1.00
stone ground mustard:  <$1.00
poppy seeds: <$2.00
total: about $7.13 for 2 sandwiches or $3.56 each (prob wayyy less if you already have mayo/mustard/etc)

If you have leftover poppy seeds whip up some everything bagel dip!

What I Ate: Chicken and Pear Sandwich

Sandwiches are such a great dinner. This chicken and pear one is inspired by one that used to be on the menu a Brighton Beer Garden. This sandwich reminds me of my early days in Boston.
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I found some fun focaccia rolls but any bread would be good, and would make this into a good panini.

Ingredients:

Thin chicken breasts, marinated
2 focaccia rolls
2 cups arugula
2 slices cheese
1 pear, sliced

Directions:

Grill chicken until cooked through
Assemble sandwiches on rolls with arugula, chicken, cheese and sliced pears.
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I think the focaccia and the cheese were definitely big parts that made it special.
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I love arugula and it doesn’t get icky when the hot chicken is on it. I dressed the arugula with a little bit of Italian dressing. Delicious. Arugula is peppery and so good.

I’m jetting off to a wedding for less than 24-hours. Sound familiar? Wouldn’t be the last weekend in April if it weren’t craaaaazy.

Any dinner panini or sandwich ideas for me during this busy time?