Chicken Roll-ups

This is a childhood favorite of mine and my kids think pretty highly of it too.

Chicken Roll-ups

Lunch Meat
Cream Cheese

Take a slice of lunch meat and spread cream cheese on one end. Roll it up.  You can also add another small spread of cream cheese on the other end to use as a "glue".  Add some fruits and vegs and you have a meal or have on hand for a quick protein belly filling snack.

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Hot Sandwiches

This is a recipe that I found in a family recipe book given to me by my sister-in-law.  It is just one of those things that we just have to have every once in awhile.  As we were eating it my husband asked, "Is this even remotely healthy?"  Well, no not really.  You can use organic butter- and mustard isn't bad for you- and we do choose Boar's Head chicken- but really those are just stretched out excuses.  I think I will try to come up with something along the same idea that is healthy.  I will work on that. For now enjoy this recipe- it really is good.  .

Please excuse the vague amounts for the ingredients as it is truly up to you and your families size and preference.

Hot Sandwiches

Sliced Swiss cheese   -Even if you don't like Swiss give it a try it may surprise you. Maybe try a mild Swiss.
Any type of lunch meat sliced thin  -we prefer chicken the original recipe calls for ham
1/2 c. softened butter
2 T mustard
Buns or rolls  -we have tried kaiser rolls, fancy buns, dinner rolls, any good roll works.  Pictured is a Ciabatta type hoagie roll

Mix together butter and mustard.  Spread on both sides of the bun.  Put a slice (or two) of cheese and meat on the bun.  Wrap in foil and bake at 350 for 15 minutes- if it is a bigger bun you will want to go longer.

The foil method makes this sandwich what it is.  I am thinking of doing a butter and herb mixture with some mozzarella, tomato, and spinach on a homemade sourdough roll.  Now that sounds good and even healthy!

Reporting back...

I made the Spinach Artichoke Dip this time using fresh spinach -instead of frozen.  I took about 10 oz. of fresh spinach, steamed it, then chopped it.  I did remove some large stems -not sure if that made a difference.  I have to say this is the best spinach artichoke dip I have made- and possibly had!  No more frozen stuff for us and next time I think I may use the whole 2 lb. container of spinach from Costco- why not, right?

Spinach Artichoke dip

This is one of those recipes-believe it or not- that you can actually make healthy.

The original recipe is from kraft foods but I have found a way to transform it to give you more health benefit and homemade style- depending on how extreme you want to go.

The thing that helps give it a nutritional benefit and more homemade is using a homemade Mayo

Garlic Mayo from: GreenSmoothieGirl
5 garlic cloves
1 egg yolk (organic, free-range)

1/2 c. extra virgin olive oil
1/4 c. flaxseed oil
1 T. fresh lemon juice
1/2 tsp. sea salt
1/4 tsp. ground black pepper

Put all the ingredients except for the oils and puree briefly.  Gradually add the oils in a very thin stream, with blender on low, until smooth and well incorporated.


The oils used in this mayo along with the artichokes are considered to be healthy fats.  Remembering still all things in moderation.

Spinach Artichoke Dip

1 (10 oz.) package of frozen spinach
14 oz can of artichokes
1 lb Mozzarella Goat cheese or Mozzarella Cheese
3/4 cup fresh grated Parmesan cheese
Garlic Mayo (recipe as follows)

Mix ingredients together. Put in a greased baking dish and cook for 20 minutes on 350 degrees.

We eat it with some great organic tortilla chips from Costco, with carrots and celery, or sometimes just by itself.

My next attempt is using fresh spinach.