Chicken Salad Sandwich

I love chicken salad recipes. They're versatile, easy, and have loads of flavor. The secret to making them fast is using canned chicken. Costco has the best deal on canned chicken breast, in case you wanted to know. So it's not the most natural and they probably add more sodium and water than necessary, but for a quick and easy lunch, it's the way to go. I use this chicken for a lot of things when I'm strapped for time. It's great for salads, sandwiches, quesadillas, etc. Today, I used it to make chicken salad sandwiches and they were delish. They would be great wrapped in a tortilla, but I ended up doing them open faced. Contrary to the picture, which I had to find online, I am not a fan of radishes, so my recipe doesn't contain those guys. Here it is...

CHICKEN SALAD SANDWICH

8 oz cooked chicken breast, or whole can of Costco chicken breast, drained
1/2 cup red seedless grapes, chopped in half
1/4 cup toasted walnuts, chopped
1/4 cup fennel, small diced
1 green onion, chopped
1 tbl dill
1/4 tsp salt
1/2 cup 2% Plain Greek Yogurt
1 Tbl low-fat mayo
1 tsp whole grain mustard
1/8 tsp black pepper
1/2 cup arugula
2-4 slices whole wheat bread or Tortilla

Combine the yogurt, mayo, mustard, dill, salt and pepper in a bowl. Mix. Add the remaining ingredients, accept for the arugula and bread. Toast bread if you prefer, add half the chicken salad, half the arugula and place another piece of bread on top. Makes 2 sandwiches.

First Post - Banana Peanut Butter Bran Muffins

I'm not new to the blogging world, but I'm new to this blog. My old blog was created for business purposes, but those days are behind me. This new blog is a whole different sort of business...being a home maker. Which means, no time off and work will always present itself. Right now, I'm in the waiting phase. Waiting to move, waiting to have a baby, waiting to see what our new life will behold. Waiting is over rated. I'm finding managing anticipation isn't one of my strong suits, however, positive thinking is... Atleast it gave me an opportunity to create this blog, SEE!!

This first post is going to be about food, if you know me, you would have expected nothing less. It's a recipe for some ridiculously good muffins I made the other day. I've still got a few in the freezer and they are still outstanding thawed out for 30 seconds in the microwave or simply left on the counter for an hour or so. You should make them. You wont be disappointed. They're great eaten as is or sprayed with spray butter (ya, I use that stuff, stop judging), or spread with more peanut butter and some honey.

BANANA PEANUT BUTTER BRAN MUFFINS

2 1/2 cups All Bran Cereal
1 3/4 cup 2% milk or Coconut milk
1 1/2 cups Gluten Free All Purpose Flour
3/4 cup Old Fashion Oats
1/2 cup Agave Nector
1/2 cup Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1 Tbl Baking Powder
1 large Banana, mashed
1/2 cup All Natural Chunky Peanut Butter
1/4 cup Coconut oil
2 Large Eggs

FOR STREUSAL TOP
1/2 cup Oats
1/4 cup Butter or Coconut Oil
2 Tbl Peanut Butter
1/2 cup Gluten Free Flour
1/3 cup Brown Sugar

Mix all bran cereal with milk and let stand 5 min. Add remaining wet ingredients, banana, peanut butter, oil, eggs, and agave. Stir in flour, brown sugar, spices, salt, baking powder and combine until well mixed. Spray muffin tins with PAM and fill 3/4 full or a bit more. (If batter seems a bit too runny, you can add more oats. I sort of eyeballed this)

Stir together streusal topping and sprinkle on the muffins. Bake at 350 for 20 min.

If you cant eat them all in a week, freeze some in a ziploc and take them out as needed.