Sea Salt & Cracked Pepper Veggie Sandwich

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. #ad

Happy Thursday! Last week Sabra® shipped me 3 samples of their new Sabra® spreads. I was pleasantly surprised when I opened the package because I love hummus and I love sandwiches so these spreads were perfect for me. I received their 3 new flavors: Honey Mustard, Garlic Herb and Sea Salt and Cracked Pepper. I used the Sea Salt and Cracked Pepper Sabra® Spread on my veggie sandwich to add additional flavor—and it did! The flavors on all 3 are bold and they bring on a new take to sandwiches or wraps. Each spread has 75% less fat than the leading mayonnaise brand and has great flavor, NOT fat. The spreads are a bit creamier than a hummus spread so it’s actually perfect for spreading on sandwiches! I also forgot to mention they come in a perfect squeeze bottle that you can just squeeze with no mess which is key for most of us.
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Sea Salt and Cracked Pepper Veggie Sandwich

Yield: 1 serving

Sea Salt and Cracked Pepper Veggie Sandwich

Fresh cracked pepper sea salt Sabra® Spreads make this sandwich extra delicious. It's packed with tons of fresh veggies to keep you feeling healthy!

Ingredients

2 sliced of whole wheat bread (toasted is optional

2 Tbsp Sabra® Sea Salt and Cracked Pepper Spreads

4-6 thin slices of tomato

4-6 thin slices of onions

4-6 thin slices of yellow bell pepper

6 spinach leaves

2 Tbsp micro greens; or sprouts

Sliced avocado; optional

Instructions

  1. Toast your bread (optional). Spread 1 tablespoon of hummus on each piece of bread.
  2. Layer your veggies on top. I layered in the order of: tomatoes, onions, bell peppers, spinach, then micro greens. Avocado makes a great addition to this also!
http://kathrynskitchenblog.com/2016/10/sea-salt-cracked-pepper-veggie-sandwich/

These Sabra® spreads helped me recreate this heart healthy recipe because I swapped out the usual mayonnaise and mustard that I normally put on my sandwiches. For my hearty veggie sandwich, I used the sea salt and cracked pepper Sabra® Spreads spread (instead of mayonnaise of course). It worked so well with this sandwich because of the salt and pepper flavor that I got in every bite from the spread.  I normally like to add some type of protein to my sandwiches besides veggies but the hummus was plenty for this hearty sandwich–yes, sandwiches can be hearty without meat too! The amount of veggies you can add to your sandwich are endless and you can add any of your favorites. I used some of my favorites that I sliced with my new slicing mandolin. I hope you get a chance to try out at least one of these spreads with my recipe!

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Baked Crab Rangoons

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They say you should never go to the grocery store hungry..because you just shouldn’t. Well I did one day and I passed by the refrigerated aisle that had wonton wrappers. I usally don’t ever crave wontons but that day I sure did. I also remembered that I had cream cheese in my fridge and that’s when I came up with creating this; simply by passing the seafood section where the crab is! I’ve only had crab rangoons a few times, and the few times I’ve had them they were delicious; but they were fried. I’m wanted to skip the frying part and bake them instead.  I didn’t really expect them to turn out as perfectly as they did but I am sure glad I gave it a try! Dunk these into soy sauce for the perfect bite!

Baked Crab Rangoons

Baked Crab Rangoons

These crunchy on the out-side, creamy on the inside crab wontons make the perfect appetizer! They are also quick and easy to make!

Ingredients

8 ounces of low-fat cream cheese

8 ounces of immitation crab meat; chopped

1 clove of garlic; minced

2 green onions; thinly sliced

1 Tbsp chives; thinly sliced

1 1/2 tsp sesame oil

1/2 tsp soy sauce

1 tsp Worcestershire sauce

Salt and Pepper to taste

2 eggs

24 2-inch won ton wrappers (rounded shaped)

Instructions

  1. Preheat oven to 400 degrees F. In a large mixing bow, mix together the cream cheese, crab meat, garlic, green onions, chives, sesame oil, soy sauce, worcesteshire sauce, and salt/pepper. Mix until everything is combined.
  2. Take about 1 Tablespoon of the crab filling and place onto the center of each wonton. Beat the eggs and then brush onto the edges of the wonton. Press together with your fingers until they are sealed. Take a fork and press on the edges.
  3. Place wontons onto a greased cookie sheet. Brush the tops of the wontons with the remaining egg wash (this will make them nice and golden). Bake for 12-15 minutes, or just until golden brown. Serve with soysauce and enjoy!
http://kathrynskitchenblog.com/2015/04/baked-crab-rangoons/

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Easy Apricot Baked Brie

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This is such a great quick and delicious appetizer! It literally is so simple to make, even kids can do this! Feel free to add your favorite jam flavor; I found that apricot jam goes perfectly with this app. This was my first time making baked brie; as it is one of my favorite apps of all time! I guess you can say I’m a sucker for cheese…especially brie cheese when it’s melted…and covered yummy cresent rolls. Yummmmmm-O!

Ingredients:
1 can of Pillsbury™ crescent rolls
1 round 8 oz brie cheese
1/4 cup apricot jam ​
Crackers and thinly slices apples or pairs

Steps:
1. Remove crescent rolls from can and spread out on a greased cookie sheet or an ovenproof serving platter.

2. Press rolls together to form a large rectangle, making sure that all seams are sealed well. Place cheese in the center of dough. Spread apricot jam on top of cheese until even. Wrap the dough around the cheese brick until it is completely covered. Bake at 375 degrees for 20 to 25 minutes or until golden brown.

3. Serve on a platter with crackers and thinly sliced apples.
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Apricot Orange Chicken

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This is one of the easiest chicken dishes I have ever made! Today was my first day at my new job, so I didn’t have a whole lot of time to make dinner. Luckily, I was able to whipped this up just within minutes, and you can too! I had broccoli in my fridge I needed to use up so I just ate mine over broccoli but you can certainly use any type of rice or quinoa. You can save your money and calories from ordering this chinese take out dish and make your own homemade version thats even better!

Yield: 4

Ingredients:
4 chicken breasts; cut into bite sized pieces
Sprinkle of salt
Sprinkle of pepper
2 Tbsp olive oil
3 cloves garlic; chopped
1/4 cup orange juice
1/2 cup honey
2 tsp rice vinegar
1/4 cup apricot jam
1/4 cup soy sauce
3 Tbsp corn starch
1/2 tsp ground ginger
Zest of one orange

Steps:
1. Season bite sized chicken with salt and pepper in a medium sized bowl. Heat a large pan on medium heat with olive oil.

2. In a small bowl, whisk together garlic, orange juice, honey, apricot jam, soy sauce, cornstarch, ginger, and the zest of an orange.

3. Add chicken to pan and cook until browned but not cooked completely. Pour in apricot orange sauce and let it come to a boil (so it can thicken). Cook for 2-3 minutes until sauce completely covers chicken and chicken is cooked. Serve over broccoli, rice, or quinoa and garnish with chopped green onions and sesame seeds. Homemade chinese food in minutes!

Southwestern Bean & Corn Salad

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First off, Happy New Years!  One of my new years resolutions is to eat and be healthy–just like every other year. So of course the first thing I think of is all the “healthy” recipes I will be making!  The holiday season and food seemed like it was never coming to an end so I decided to do a 14 day detox challenge.. BUT that doesn’t mean starving yourself. I am just staying away from all kinds of white breads/starches, processed foods, dairy products, and alcohol. Also, I will be eating extremely “clean”. I will be positing all kinds of healthy, delicious, and satisfying dishes Stay tuned!

Yield: 3

Ingredients:
1 can Kidney beans; rinsed & drained
1/2 can sweet corn; rinsed & drained
1/2 medium red onion; chopped
1/2 cup red bell pepper (about 1/4 of large pepper); chopped
1/4 cup cilantro; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp olive oil
1 tsp basalmic vinegar
1/2 lemon

Steps:
1. Rinse and drain corn and beans. Mix in bowl with bell pepper, cilantro, salt, pepper, garlic powder, olive oil, and vinegar. Mix until combined and then squeeze in 1/2 of lemon.