Category: LUNCH

Cacio e Pepe Butternut Squash

Cacio e Pepe Butternut Squash

Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta. Well, we all know that Cacio e Pepe, or in translation cheese and pepper, […]

Chaffles – Low Carb Keto Waffles

Chaffles – Low Carb Keto Waffles

If you are following a low carb lifestyle, then you probably heard of or made these yummy keto-approved waffles. What are Chaffles-Low Carb Keto Waffles? I know, by the name you would never tell what it is. I have no idea who gave the name. […]

Chicken and Egg Salad Lettuce Wraps

Chicken and Egg Salad Lettuce Wraps

Chicken and Egg Salad Lettuce Wraps

Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

If you like chicken salad or egg salad than you will love these low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.

You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.

It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.

CLICK HERE FOR MORE FUN CHICKEN LUNCH IDEAS

Chicken and Egg Salad Lettuce Wraps

Also, from time to time I would add eggs and sometimes I would skip including them.

The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.

Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.

It is just such a delicious and easy way to make lunch or even dinner.

My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.

That being said, I will probably slice some tomatoes and avocado the next time I serve these.

Chicken and Egg Salad Lettuce Wraps

This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.

Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.

Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.

Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!

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Chicken and Egg Salad Lettuce Wraps
Yield: Serves 4

Chicken and Egg Salad Lettuce Wraps

Prep Time: 10 minutes
Total Time: 10 minutes

Easy and tasty lunch or fun appetizers. Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

Ingredients

  • 1 1/2-2 cup pull apart rotisserie chicken breast
  • 4 large boiled eggs, chopped
  • 1 cup frozen peas, defrosted (optional)
  • 2 kosher pickles, diced
  • 2 tablespoons mayo
  • 1 teaspoon yellow mustard
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • salt to taste
  • 1 Butterhead lettuce

Instructions

  1. Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
  2. Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
  3. Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
  4. Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
  5. Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
  6. I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
  7. Enjoy!

Notes

The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.

If you do not like peas, please omit or add corn or carrots.

Roasted Cauliflower and Cheese

Roasted Cauliflower and Cheese

I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni. This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I […]

Tasty Pressed Cuban Sandwich

Tasty Pressed Cuban Sandwich

I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich. […]

Pan-Fried Eggplant with Mozzarella and Marinara

Pan-Fried Eggplant with Mozzarella and Marinara

Pan-Fried Eggplant with Mozzarella and Marinara

When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go.

It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really enjoy at least on a weekly bases.

You really do not need to spend hours in the kitchen to prep and cook a decent dinner. Most of our meals take less than 40 minutes from start to finish, and so many you would just pop in the oven, air fryer or slow cooker then wait until it is complete.

CLICK HERE FOR MORE TASTY RECIPES

Pan-Fried Eggplant with Mozzarella and Marinara

I don’t know why people complicate cooking. It can be therapeutic as much as economical. For my family of 5 going out is just not economical when I know that I could make far better and healthier for way less money. Wouldn’t you agree?

I am not saying do not go out and support your favorite restaurant or that we never ever go out to eat. What I am saying is that we do not go as often as perhaps average family in the USA. Well, I’m just stating the facts.

Anyhow, if you are vegetarian, or trying to cut down eating meat, these pan-fried eggplant slices are just wonderful.

Pan-Fried Eggplant with Mozzarella and Marinara

I have so many amazing vegetarian recipes on my blog. I think you would love them. As much as I love meat, I do crave meatless meals from time to time. Yes, that includes a big beautiful bowl of mixed greens.

If you hate eggplant for whatever reasons, please give this one a try. I think that you will be pleasantly surprised at how tasty this is. My boys are not huge on eggplant either, but they actually dig this one. I don’t know why?

Maybe because they are fried and covered with sauce and tasty cheese. It is a life changer for low carb folks as well.

Pan-Fried Eggplant with Mozzarella and Marinara

One cup of eggplants have less ta 5 carbs, so you can dip them in almond flour, for example, instead of breadcrumbs. So many options that we have to create an amazing low carb, tasty meal.

Hey, if you try Pan-Fried Eggplant with Mozzarella and Marinara please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

HAPPY COOKING!

Pan-Fried Eggplant with Mozzarella and Marinara
Yield: 4

Pan-Fried Eggplant with Mozzarella and Marinara

Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time to prep Eggplant: 15 minutes
Total Time: 50 minutes

When you want to have a quick meal to have with your family, Pan-Fried Eggplant with Mozzarella and Marinara

Ingredients

  • 1 eggplant, sliced (you may peel it if you wish)
  • 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
  • 1-2 eggs, mixed or egg sub
  • 1/4 cup of oil for frying
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
  • Fresh and dry herbs for garnish
  • A good drizzle of olive oil

Instructions

  1. Slice eggplant into 1/4 inch thick slices then submerges into salted cold water. I added about 1 tablespoon of table salt mixed with 6-8 cups of water. This will help eggplant become more flavorful and it will remove any bitterness. Allow it to soak for approximately 15 minutes.
  2. Remove eggplant from the water, then tap dry each slice of eggplant with a paper towel.
  3. Heat oil to medium and a plate lined with a paper towel. Keep stove temp on the medium rather than low or high.
  4. Meanwhile, add a mixed egg or egg sub into one bowl and breadcrumbs in the other. Read notes about almond flour prep.
  5. Dip each slice both sides into egg then into breadcrumbs, then drip carefully into the hot oil. Fry for a minute on each side just to get them to light golden color. Remove and place to a paper towel to soak any additional oil.
  6. Preheat oven to 375 degrees Fahrenheit. Use a nonstick baking sheet or line it with parchment paper or a silicone mat.
  7. Place each pan-fried eggplant onto the baking sheet, and add about tablespoon or two of marinara sauce and sprinkle shredded cheese or one slice of fresh mozzarella. Sprinkle with some black pepper and dried herbs. Drizzle a bit of olive oil.
  8. Bake for 15 minutes or until the cheese is melted and bubbly. Serve over seasoned salad and eat immediately.

Notes

Almond flour breadcrumbs

  • Mix 1 cup of Almond flour with 1 teaspoon of blended Italian herbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, and pepper.
  • For a gluten-free option, cornmeal could be used.

Sage and Brown Butter Gnocchi

Sage and Brown Butter Gnocchi

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. What a better way to start September than with warm and appetizing sage and brown butter gnocchi. This delightful dish screams comfort food to me. Fall food […]

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce. That being said, I loved mopping […]

Easy Tuna Pizza

Easy Tuna Pizza

Easy Tuna Pizza Recipe

This tasty and easy tuna pizza is amazing all year round. You may make your own dough, use store-bought or perhaps tortilla. Whatever you choose it is absolutely amazing.

With this recipe, I am entering Tonnino Tuna Recipe Challange. After debating for a few weeks what to make, this pizza came to my mind.

We love pizza, of course, but I am a huge fan of tuna pizza. Often I would change toppings; sometimes I would use peppers, and feta or goat cheese and from time to time I make this just like this. Let me tell you, there is nothing like homemade easy tuna pizza.

Easy Tuna Pizza

CLICK HERE FOR MORE TASTY DINNER IDEAS

I would usually make this over the summertime and serve it with a bowl of greens. Personally, I think that is a perfect meal especially if you are using good quality ingredients.

For this recipe challenge, I used Tonnino Tuna in olive oil. I was thorn between garlic in olive oil or just in olive oil. In the end, I picked tuna in olive oil.

Tonnino Tuna Pizza

However, you may use pretty much any flavor with these types of pizza because of the ingredients that I have used just work very well with any tuna.

What can I tell you from my experience as a Tonnini Tuna consumer? Well, not only that it comes in the jar, but the taste is delightful. I can confidently say that it is my family’s favorite tuna fish. On the other hand, any tuna, canned or in the jar would work just fine with pizza.

Easy Tuna Pizza

If you try this recipe or any other recipe from my blog please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking

Easy Tuna Pizza
Yield: Serves 6

Easy Tuna Pizza

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This tasty and easy tuna pizza is amazing all year round. You may make your own dough, use store-bought or perhaps tortilla. Whatever you choose it is absolutely amazing.

Ingredients

  • 1 pound pizza dough or 1 (10 ounces), pre-baked pizza crust works too
  • 1/4-1/2 cup prepared pizza sauce
  • 1 cup shredded pizza cheese (mozzarella, provolone, parm, or a pizza blend)
  • 1 (6.7 ounces) jar Tuna in Olive Oil, reserve oil
  • 1/4 cup capers, rinsed
  • 1/2 cup pitted black olives, sliced
  • 1/4 red onion, chopped

Instructions

  1. Preheat oven to 450 degrees F.
  2. Place pizza crust on a pizza pan or baking sheet. Spread pizza sauce over crust and sprinkle with half the cheese.
  3. Scatter tuna, capers, chopped red onion, olives, and remaining cheese over the top.
  4. Drizzle a bit of reserved tuna oil over the top of the pizza.
  5. Bake until cheese is golden brown around edges of pizza, 12-15 minutes.
  6. Serve with salad and enjoy it.

Notes

You may use any type of tuna and any topping that you desire.

HOMEMADE PIZZA DOUGH CLICK HERE FOR THE RECIPE

Pizza

Easy Fisherman Pie

Easy Fisherman Pie

Much like a cottage or shepherd’s pie, my easy fisherman pie is one amazing meal that you must try. What is the difference you ask? Well, this easy fisherman pie recipe is made with fish instead. We absolutely love this for our Friday supper or […]