Tuna Melt Sliders

When I was little, I remember celebrating Christmas Eve at my Aunt and Uncle’s house.  The food was always pitch-in style, with everyone bringing something.  One thing that showed up year after year was tuna melt sandwiches.

It seems like such a simple thing to have on Christmas Eve, but it fit in just fine with the hot sub sandwiches and other fun snack foods that were shared.  And the tuna melts became part of Christmas Eve for me, just because they showed up for several years in a row.  

Isn’t there a saying about how most of life is just showing up?  I guess it’s just as true for tuna melts as for people.

This is not the same recipe that my mom made when I was little.  I decided to use cheddar instead of Velveeta.  And I threw in some Kraft Mayonnaise instead of the butter that mom used.  

Mom always made them on hamburger buns.  I found some slider buns at the store.  They were the perfect size to serve with soup.

Right now, you can get some coupons to use on Kraft Mayonnaise and Kraft cheese.  You can save up to $20 and the coupons are only redeemable at Target stores.  Saving money makes these little tuna melts an even better deal!

Here’s what you’ll need to make them:

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Slaw with Tomato, Red Onion and Jalepeno

This is a guest post from Micha at Cookin’ Mimi.  Welcome, Micha!

In my family this is known as Mama’s slaw. I saw a similar coleslaw
recipe on a Food Network show and decided to tweak it to our
tastes.  The mix of the crunchy cabbage, creamy dressing, and
slightly spicy jalapeno has been a favorite for about seven years.  [Read more…]

Bacon Tomato Ranch Pasta Salad

bacon tomato ranch pasta salad done

Soccer season is presenting a real challenge to dinnertime.  We’ve been picnicking on the field while we watch the games.  But sandwiches can get old, especially if you’ve packed one for lunch too.  I created this easy pasta salad to take with us one night.  It’s creamy and flavorful with homemade ranch dressing.

Here’s what you’ll need:

[Read more…]

Italian Chicken Melts

Grilled chicken, mozzarella cheese, and creamy Italian-style dressing make these sandwiches delish.  They were perfect paired up with Pasta Soup.

Here’s what you’ll need:

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Veggie Pie

When my kids were very small, and there were fewer of them, I used to make this dish often.  Somewhere along the line, I forgot about it.  A very sad thing, because this pie is healthy, easy and tastes great.  The recipe is lightly adapted from the Whole Foods for the Whole Family cookbook.

[Read more…]

Tomato Sandwich


Simple, delicious summer in a sandwich.  Who doesn’t love garden fresh tomatoes?  We’ve got several tomato plants growing in our square foot garden.  I’ve been a little disappointed because they haven’t produced as much as I wanted.  I’m not sure if it’s the weather (it’s been a cool, rainy summer) or our gardening abilities or a vile combination of both.  We have managed to get a few tomatoes off the vines and I turned one into a tomato sandwich for lunch.

[Read more…]

Quick Cole Slaw


I completely forgot to take a picture of this slaw after it was done.  We ate it up too quickly.  It was part of our “Dog and Suds” supper – hot dogs, root beer and this slaw.  It made for some happy kids.

[Read more…]

Chicken Broccoli Picnic Pita Pockets

My kids love these and have even been known to ask for them for birthdays. I like that the filling can be made ahead of time and is ready to be stuffed into a pita whenever someone needs to eat. If you need to pack it up, it’s a welcome change from lunch meat sandwiches.

I pulled the recipe from a 1999 Taste of Home magazine.

Here’s what you’ll need:

I didn’t measure any of the ingredients, but I’ll give you the actual recipe.

10 oz package of frozen broccoli florets

2 cups cooked, shredded chicken

1 cup shredded cheddar cheese

1 medium tomato, chopped (I used grape tomatoes, because that’s what I had handy)

1/4 cup mayonnaise

2 Tbs. mustard

salt and pepper

pita bread

4 bacon strips, cooked and crumbled (I never put this in)

Cook the broccoli until tender. Drain and run cool water over it to stop the cooking process. In a large bowl combine the broccoli, chicken, cheese, and tomato. In a small bowl stir together the mayo, mustard, salt and pepper. I always end up having to make more of the sauce than what the recipe calls for. Stir the sauce into the chicken mixture and stuff into pitas.

We like to eat these with Sun Chips.

Egg Salad Sandwiches

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Groceries are getting low and I need to pack a lunch tomorrow. No lunch meat. No peanut butter. Only half a loaf of bread left. Luckily, I had plenty of eggs and egg salad makes my 14 year old son very happy. Since it’s his lunch that needs packing, that works out great.

If you’re looking for low calorie, low cholesterol foods, run away from this sandwich. All it’s creamy goodness will do nothing for your hips or heart.

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Place the eggs in a pan and cover them with cold water. Bring them to a boil and then time them for 10 minutes. I love it when my eggs come out with the centers just cooked and still yellow. I did them right this time.

Rinse the eggs in cool water and then peel them. How many eggs you use is up to you and how many folks you’re sharing your egg salad with. I used half a dozen because 2 of my kids think egg salad is a real treat. The other 2 gag when I mention it. Six eggs is plenty for the 4 of us who like a sandwich that might cause our ateries to slam shut later in the day.

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Dice up the eggs pretty fine. This reminds me of the time my dad decided to boil an egg for his lunch. He rinsed it off after peeling it, but was disturbed that the egg was wet. So he grabbed a tissue to dry it off. I came in while he was rubbing wet tissue off the egg. Yeah, my dad is not much of a cook.

Anyway, after you dice up the eggs, put them in a bowl with plenty of salt and pepper and a giant glob of mayo.

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Stir it up and spread it on your bread. Yum! I like my egg salad sandwich with carrot and celery sticks. It tastes good and balances out the fat with some veggies!

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