Gorp (aka Trail Mix)

Skip the packaged trail mix where there are often a laundry list of ingredients and just make it yourself! Try this simple DIY trail mix which is perfect to bring on your next hike or as a grab and go snack!

Gorp (aka Trail Mix) via RDelicious Kitchen
This month has been quite hectic. Work has been busier than ever, Adrain (the bf) is moving, and now I am a day late for the Recipe ReDux monthly recipe. Ahh.. life!
Adrain is moving to south jersey to start Physical Therapy school, so this week has been packing and moving. I am currently sitting on the new couch (that I assembled), sipping on coffee, and writing this post in his new apartment.
Unfortunately, I am not moving here right now. I’m not going to lie, it sucks. From going to seeing each other every day, to only once a week, is going to be a big adjustment. Fortunately, I’m only in north jersey so it’s only about 2+ hours of a trip, which I will finagle getting here as much as I can.
Gorp (aka Trail Mix) via RDelicious Kitchen
A few weeks ago, we went hiking at the Delaware Water Gap on the Mount Tammany, Dunnfield Creek trail. Adrain is a hiking guru and did a bunch of big hiking trips in college. Also, the website linked is awesome. It has a detailed description and pictures of exactly what your hike will be like and where to go. The guy who writes this blog and his hiking pal (his pup!) have gone on hiking trails nationwide, so definitely check it out for your next hiking trip.
Gorp (aka Trail Mix) via RDelicious Kitchen
Trail mix is one of the most common hiking snacks to bring because it is calorically dense and nourishing for a hike without taking up much space in your pack. I learned some hiking terminology from Adrain. Apparently true hikers call trail mix, “gorp”. Fun fact! 

Gorp (aka Trail Mix) via RDelicious Kitchen
I never buy trail mix from the store. 1) because I enjoy making my own flavor combinations. 2) because in a pre-packaged trail mix there are typically overly salted nuts, sweetened fruit, and other weird ingredients.
Let’s compare my trail mix with a store bought trail mix:

My DIY trail mix:
4 ingredients
Gorp (aka Trail Mix) via RDelicious Kitchen

Pre-packaged trail mix:
laundry list of (and artificial) ingredients, more sugar, less protein

Ingredients: PEANUTS, CHOCOLATE CANDY PIECES [MILK CHOCOLATE (SUGAR, COCOA BUTTER, MILK, CHOCOLATE, LACTOSE, SOY LECITHIN–EMULSIFIER, VANILLIN–ARTIFICIAL FLAVOR), SUGAR, ARTIFICIAL COLOR (INCLUDES YELLOW 5 LAKE, YELLOW 6, BLUE 1 LAKE, RED 40 LAKE), GUM ARABIC, CORN SYRUP, CARNAUBA WAX, BEESWAX, CONFECTIONER’S GLAZE], RAISINS, ALMONDS, COTTONSEED OIL.
Screen Shot 2015-05-23 at 11.05.23 AM

Gorp (aka Trail Mix) via RDelicious Kitchen

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trail mix in a glass jar placed in the grass

Gorp (aka Trail Mix)

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 cup unsalted peanuts
  • 1 cup unsalted cashews
  • 3/4 cup dried cranberries
  • 1/2 cup chocolate chips

Instructions

  1. Simply mix everything in a bowl and pre-portion about 1/4-1/2 cup into individual bags.

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RDelicious Kitchen


Balsamic Plum Stuffed Chicken

Liven up your weeknight chicken dinner with dried plums to add a boost of flavor along with a boost of nutritional benefits.

Balsamic Plum Stuffed Chicken - recipe by Julie @ RDelicious Kitchen #reciperedux

Disclosure: By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Did you know May is National Osteoporosis Month? While you may automatically think of calcium, vitamin D, mainly found in dairy products for bone health, dried plums also have an array of health benefits.

Let’s be honest, dried plums, aka “prunes” get a bad reputation, but they are so versatile and great to add into your diet for it’s health benefits.

Emerging research suggests that dried plums support healthy bones, and may support heart health, digestive health, immunity and healthy aging. One serving (4-5 dried plums) is less than 100 calories. Plus, each serving provides 3 grams of fiber, 293 mg of potassium, 16 mg of magnesium, and more vitamin K than any other fresh or dried fruit.

Balsamic Plum Stuffed Chicken - recipe by Julie @ RDelicious Kitchen #reciperedux

I like dried plums as a snack, just as is, but they also can really up your game in the kitchen. Dried plums can serve as a substitute for fats or sugars to reduce calories in a baked good recipe. You can toss them on a salad or mix in to your yogurt for an extra nutritional boost.

The way I am using them today, is to add moisture to this chicken dish, while mixing it’s naturally sweet flavor with other savory ingredients.

Balsamic Plum Stuffed Chicken - recipe by Julie @ RDelicious Kitchen #reciperedux

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Balsamic Plum Stuffed Chicken sliced on a white plate with salad

Balsamic Plum Stuffed Chicken

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

Description

Liven up your weeknight chicken dinner with dried plums to add a boost of flavor with a boost of nutritional benefits.


Ingredients

Scale
  • 4 (4 ounce) pieces skinless chicken breasts
  • salt and pepper
  • 3/4 cup California Dried Plums
  • 1/4 cup balsamic vinegar
  • 1/3 cup walnuts, finely chopped
  • 1/4 cup feta cheese
  • 2 tbsp dijon mustard
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat oven to 350 degrees F. Coat a baking dish with cooking spray.
  2. In a small bowl add the California Dried Plums and balsamic vinegar and set aside to soak for at least 5 minutes.
  3. Place chicken breasts between 2 sheets of plastic wrap, and flatten out, using a meat mallet, or rolling pin. Season each side with salt and pepper.
  4. In a blender or food processor, blend the dried plums and balsamic vinegar, until it turns into a paste like consistency. (Add a few drops of water, if needed)
  5. Evenly spread the plum mixture over one side of each chicken breasts. Sprinkle walnuts and feta cheese on top.
  6. Roll chicken (in a jelly roll fashion) gently without letting the filling spill out. Secure chicken with wooden toothpicks.
  7. Brush each chicken roll up with dijon mustard and and coat with panko breadcrumbs.
  8. Bake in the oven for 25-30 minutes. Remove from oven and remove wooden toothpicks. Slice chicken breasts crosswise and serve.

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RDelicious Kitchen


Lemon Poppy Seed Pancakes with a Blueberry Chia Sauce

I get excited for every first of the month when I get to check in with Recipe ReDux to see the month’s recipe challenge. Each month Recipe ReDux-ers get challenged to create something new in the kitchen based on the monthly theme. I like that it gives me a little boost to think outside of the box.Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenI am all about weekend brunches lately. When I have a weekend day off, I treasure the mornings that I get to sleep in and leisurely make breakfast as I catch up on my shows.

Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenI don’t know about you, but making pancakes during the week will never happen. I rely on my overnight oats or smoothie recipes to get me out the door on time. Brunch on the weekend is a treat!
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenBelieve it or not, I used to not like pancakes. Weird, right? My bf went through a pancake phase and he would make them a couple times a week. He makes his pancakes with chocolate chips, so naturally I had to steal a few bites. He must be the pancake master, because I was hooked.
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenThis past Sunday morning, was the perfect time to incorporate this month’s Recipe ReDux theme to “spring clean” and go through your pantry, cupboards, freezer, or fridge to see what ‘treasures’ you can find to give it a little extra attention.
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenThere has been this little jar of poppy seeds sitting in my pantry for awhile now. I think I bought them with the intent to make lemon poppy seed muffins. Instead of muffins, we spruced up our Sunday pancakes, to make lemon poppy seed pancakes. Topped with a blueberry chia sauce, these pancakes will definitely made again in the near future.

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lemon poppyseed pancakes with blueberry jam

Lemon Poppy Seed Pancakes with a Blueberry Chia Sauce

  • Author: Julie @ RDelicious Kitchen

Ingredients

Scale
  • For the pancakes:
  • 1 1/4 cup oat flour
  • 3 tbsp coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 heaping tbsp poppy seeds
  • 1 cup low-fat cottage cheese
  • 3 egg whites
  • 1/2 fresh lemon juice
  • 2 tsp (about 1 lemon) lemon zest
  • Blueberry sauce:
  • recipe adapted from Cooking LSL via Healthy Aperture
  • 1 (12 oz) bag frozen blueberries
  • 1 lemon, juiced and zested
  • 1/4 cup water
  • 1/4 cup chia seeds

Instructions

  1. For the Pancakes:
  2. In a large bowl, whisk together oat flour, coconut sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
  3. In a blender, combine the cottage cheese, egg whites, lemon juice, lemon zest, and oil. Blend until smooth.
  4. Fold wet ingredients into dry ingredients. Batter will be thick.
  5. Spray a nonstick skillet with cooking oil and heat over medium. Drop ⅓ cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes).
  6. Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
  7. Top pancakes with blueberry sauce.
  8. For the Sauce:
  9. In a small pot over low-medium heat, add the frozen blueberries, lemon juice, lemon zest, and water.
  10. Let simmer for about 5 minutes. Mash blueberries with the back of a fork.
  11. Remove from heat and stir in chia seeds. Sauce will thicken as it cools.

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RDelicious Kitchen


Gluten Free Vegetable Quiche

Use leftover vegetables to create a beautiful gluten free quiche, using a non-traditional pie crust recipe for a buttery and flaky crust. 

It’s that time of the month again.. Recipe ReDux time!
Gluten Free Vegetable Quiche via RDelicious Kitchen @rdkitchen
This month, Recipe ReDux-ers were challenged to “cook once, eat twice”.

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

I am a huge fan of leftovers and using them to create a new dish. This recipe theme came at the right time, because I had some leftover vegetables in my fridge.
GF vegetable quiche 3
Dinner at my house you will most likely see vegetables on my plate. I always like to make a big batch and use the leftovers as part as my lunch for the next day. In my fridge, I had some leftover steamed broccoli and sautéed peppers & onions from this past week’s dinners.

During the week, I tend to rely on my overnight oats or smoothies on-the-go, but on the weekend I take more time in the morning to prepare more of  a brunch-style breakfast.
Gluten Free Vegetable Quiche via RDelicious Kitchen @rdkitchen
Of course, you can create this quiche with your favorite vegetable and cheese combination.

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Gluten free vegetable quiche on a board

Gluten Free Vegetable Quiche

  • Author: Julie @ RDelicious Kitchen

Ingredients

Scale
  • For Quiche
  • 5 eggs
  • 1/2 cup low-fat milk
  • 1 cup cheddar cheese, shredded
  • 1 cups cooked vegetables (any variety that you like), chopped
  • For the crust
  • 1/2 cup unsalted butter
  • 1/4 cup + 1 tbsp water
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1½ tbsp canola oil
  • 1½ cups Bob’s Red Mill Gluten Free 1 to 1 baking flour

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place butter, water, brown sugar, salt, and canola oil in a microwave safe bowl. Microwave for 1-2 minutes until butter mixture has fully melted.
  3. Stir in the gluten free flour. Press into the bottom of a shallow pie shell. (the crust dough will still be wet.) With a fork poke a few holes at the bottom of the crust. Bake in the oven for 15 minutes.
  4. While the crust is cooking, chop up cooked vegetables* and grate cheese*. In a medium size bowl, whisk together the eggs and milk.
  5. When the crust is ready, add the vegetables in an even layer. Pour the eggs over the vegetables and sprinkle cheese on top.
  6. Bake in the oven for about 30 minutes, until eggs are cooked through and cheese is golden brown on top.
  7. Let cool for about 10 minutes before slicing. Enjoy!
  8. * = See notes

Notes

For this recipe the cooked vegetables I used were broccoli, onion, and yellow bell pepper.
The cheddar cheese used was Cabot Artisan Reserve cheddar cheese.

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RDelicious Kitchen


Dark Chocolate Peanut Butter Mousse

I’ve mentioned time and time again here on RDelicious Kitchen about my love for chocolate. Hi my name is Julie, and I’m a chocoholic. I was overly excited for this months Recipe ReDux theme.

Dark Chocolate Peanut Butter Mousse - a dessert you can feel good about eating via @rdkitchen

Favorite Chocolate Matches – Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.

You can’t go wrong with pairing chocolate with peanut butter. You can find me in the kitchen at night with a spoonful of peanut butter with chocolate chips on top. (Robin & Kylie do the same! Great minds think alike 🙂 )

Dark Chocolate Peanut Butter Mousse - a dessert you can feel good about eating via @rdkitchen

Each month for for the recipe redux challenge, I make a list of recipe ideas and narrow it down, closer and closer to the due date. Yesterday, I was still figuring out what I was going to make. [#procrastination at it’s finest] I wanted to try and think outside the box, but it always came back to my favorite: chocolate + peanut butter.

Dark Chocolate Peanut Butter Mousse - a dessert you can feel good about eating via @rdkitchen

I actually made a rendition of this recipe with just chocolate for a valentine’s day event at work, so I know it’s a crowd pleaser. The one thing that shocked people the most is one of the ingredients .. TOFU! It mades the mousse light and airy, plus packs in protein for a dessert recipe!

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Dark Chocolate Peanut Butter Mousse with a chocolate bar on a dark pan

Dark Chocolate Peanut Butter Mousse

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x
  • Category: Dessert

Ingredients

Scale
  • 3 pitted dates
  • 4 ounces dark chocolate
  • 1/4 cup natural creamy peanut butter
  • 1/2 tsp espresso powder
  • 1/4 tsp salt
  • 1 cup silken tofu
  • [Topping]
  • 1/2 cup vanilla yogurt
  • 1 tsp creamy peanut butter
  • 1 tsp shaved dark chocolate

Instructions

  1. Soak dates in water to soften. Set aside.
  2. Using a double boiler, melt chocolate over medium heat. Stir in peanut butter, espresso, and salt. Remove from heat and let slightly cool.
  3. In a blender combine the dates, chocolate, and tofu. Blend throughly until combined.
  4. Divide equally into 4 small bowls. Cover and refrigerate for at least 2 hours to set.
  5. As the mousse is chilling, stir together the yogurt and peanut butter.
  6. Evenly divide the mousse into 4 small bowls. Add a dollop of peanut butter yogurt. Garnish with shaved chocolate.

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RDelicious Kitchen


PB&J Bites

Looking for a healthy snack to power you through the afternoon? You’ve come to the right place. These full of flavor homemade PB & J Bites are similar to the store bought Larabars. Careful, they are addicting ;)
fruit-and-nut-bites-rd

When I was younger a peanut butter & jelly sandwich was frequently found in my lunch box for school. Now, I am a working gal in my 20’s and I still pack a peanut butter & jelly sandwich for lunch sometimes. I must say though, I am much more selective of the type of bread, peanut butter, and jelly I use.

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peanut butter and jelly energy bites in mini muffin liners

PB & J Bites

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Category: snack

Description

Homemade larabars turned into little bites. Perfect for on the go and healthy snacking.


Ingredients

Scale
  • 1/3 cup roasted peanuts (unsalted)
  • 1/3 cup dried cherries (unsweetened)
  • 2 cups pitted dates
  • 1 tbsp cinnamon

Instructions

  1. Place nuts in food processor and pulse until finely ground.
  2. Add in dates, cherries and cinnamon. Pulse until a clump forms in the processor.
  3. Take out the mixture and either wrap in plastic wrap and refrigerate for 30 min to harden, or you can start making your bites right out of the food processor.
  4. Form into 30 small balls. Wrap them with plastic wrap and put in fridge for later snacking.

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I determined a theory in college if snacks were good on-the-go kind of snacks. It was called the “backpack test”. If my snack managed to be still okay by the afternoon getting jostled around my backpack all morning and getting smushed between books then it passed. I’ve made these plenty of times in college because these PB&J Bites passed the “backpack test” with flying colors. Now it’s not so much the “backpack test” but more of a “giant professional bag turned into everyday bag turned into everything I ever need” kind of bag! haha 🙂

In Good Health,
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Enjoy the rest of the bites and bars recipes other Recipe ReDuxers have made 🙂


Boozy Chocolate Fondue for 2

I am the first to admit… I am a chocoholic. Every single night I need just a little bit of chocolate or I am just not satisfied. Sometimes it’s a square of Dove chocolate, a few chocolate chips, a glass of chocolate almond milk, or a chocolate chip cookie. I can’t remember the last day where I didn’t a little chocolate.
The first thing I thought of when I saw this month’s theme for Recipe ReDux, I was going to make something with chocolate! This month the Recipe ReDux theme was a “Spirited ReDux” – Show us how you like to cook, bake, or mix-it-up with spirits, extracts, and other alcohols. Booze & chocolate.. I’m in.

Spike Choc Fondue 3

The star of the show is Frangelico. I knew Frangelico was a hazelnut liqueur, but I had to do a little research to find out more.

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(source)

Since the Frangelico is so sweet I went with a dark chocolate to balance the flavors. Plus, dark chocolate has health benefits. Consuming a little dark chocolate daily has been shown to reduce risk of heart disease. So my chocolate addiction every night is not so bad after all! The key is moderation.

Spiked Choc Fondue 2

My absolute favorite thing to dip in chocolate fondue are strawberries! Go crazy and try all sorts of fruits with this recipe.

Spiked Choc Fondue 4

So the key to my chocoholic tendencies is moderation and balance. This is a perfect recipe for a little fondue to share, plus adding fruit to dessert is a nice balance.

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strawberry dipped in Spiked Chocolate Fondue

Boozy Chocolate Fondue for 2

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: Dessert, Fondue

Description

Add a little kick to your chocolate fondue with a little Frangelico! This recipe is perfect for a little indulgence for date night.


Ingredients

Scale
  • 4 ounces dark chocolate
  • 2 tbsp heavy cream
  • 1 tbsp Frangelico
  • Strawberries + other fruit for dipping

Instructions

  1. Combine chocolate and cream in a medium bowl. Bring a small pot of water to a simmer over medium-low heat, then reduce heat to low. Set the bowl of chocolate over the pot, to create a double boiler, making sure the water does not touch the bowl. Stir frequently until all the chocolate is melted. Remove from heat and stir in liqueur.
  2. Transfer the chocolate to a fondue pot and keep warm over low heat or a low flame. Alternately, transfer to a small serving bowl. Serve immediately with strawberries and other fruits for dipping.

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In Good Health,
Screen Shot 2014-07-12 at 12.35.16 PM



Spinach & Feta Turkey Burger

It’s that time of month for the Recipe ReDux theme recipe! What were all the Recipe Redux-ers up to this month?
A Play on Patties: While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.

Honestly, right now I have been so busy, I just remembered tonight about Recipe ReDux. It’s quite alright because I has just the ingredients I needed to whip up a tasty “patty”.

turkey burger RD1.jpg

 
 

Spinach & Feta Turkey Burger

Makes 4 patties

 

Ingredients:
1 pound ground turkey breast
2 cups spinach, chopped
1/3 cup feta cheese
1/3 cup panko
1 egg
salt & pepper

Directions:

1. Preheat the oven to 350 degrees F.

2. In a large bowl, combine the turkey, spinach, feta cheese, panko, egg, salt, & pepper until all ingredients are distributed throughout the turkey.

3. Form turkey into 6 patties.

4. Spray a large pan with cooking spray and put over medium-high heat. Add the turkey burgers to the pan to sear both sides. Transfer the burgers to a baking sheet and cook in the oven for another 5-10 minutes until cooked through.

5. Assemble you burger on a whole wheat bun and healthy toppings.

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(nutrition facts based on calorie count)

 

Enjoy!

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Look what the other Recipe ReDux members made this month:



Whole Wheat Pizza with Veggies and Feta

Growing up, every Friday night was pizza night. I kept that tradition going even when I went off to college. My roommates and I would make pizza together with all different topping combos. My favorite is topping pizza with a variety of veggies! I was excited for this month’s Recipe ReDux theme of Pizza Party! I made this pizza Friday night with my boyfriend. It’s safe to say that is pizza is awesome considering it was devoured.


WW pizza RD2.jpg

Try this simple recipe for a healthy whole wheat pizza crust! Top your pizza with this healthy combo or create a new version with your favorite pizza toppings.


WW pizza RD1.jpg

Whole Wheat Pizza with Veggies and Feta

Makes 1 medium pizza, 8 slices

 

Ingredients:

Whole Wheat Pizza Crust:
2 1/2 cups whole wheat flour
1 packet yeast
3/4 tsp salt
1 cup warm water
1 tbsp olive oil
1 tbsp sugar
 
Pizza Toppings:
1 tbsp olive oil
1 tbsp garlic, minced
1 cup part skim mozzarella cheese
2 cups spinach, roughly chopped
1 cup mushrooms, sliced
1/2 cup red onion. sliced
3/4 cup sliced plum tomatoes
1/2 cup feta cheese

 
Directions:

1. Combine yeast, water, and 1 tsp sugar. Set aside and let sit for 5 minutes

2. In a stand mixer combine, 2 cups flour, salt, the rest of the sugar. Make a well in center and add the olive oil and yeast mixture.

3. Using the paddle on the stand mixer, mix ingredients until just combined. Then, switch to the dough hook and work for the dough for another 4-5 minutes. Add the remaining flour slowly until combined and until the dough starts to pull away from the side of the bowl.

4. Transfer the dough to a bowl lightly greased with cooking spray. Cover lightly with plastic wrap. Let the dough rise for about 45 minutes to 1 hour (dough should double in size).

5. Once the dough has risen, punch down the center of the dough. Lightly flour the pizza stone. Roll out the dough evenly. Let it rest for 10 minutes. Preheat the oven to 500 degrees F.

6. Brush the dough with olive oil and garlic. Start assembling the toppings with half the mozzarella cheese, spinach, mushrooms, onion, remaining mozzarella cheese, feta cheese, and tomato.

7. Put the pizza in the oven and lower the temperature to 425 degrees F. Bake for about 15 minutes or until crust is golden brown and cheese has melted.


WW pizza RD4.jpg

 

WW pizza RD3.jpg

Look at those layers of toppings!

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(nutrition facts based on calorie count – per slice)

 

 

Enjoy!

 Check out the other Recipe ReDux Pizza Party posts:




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Ultimate Chicken Avocado Grilled Cheese

It’s the continuation of avocado week here at RDelicious Kitchen. The California Avocado Commission is the sponsoring a recipe contest through Recipe Redux challenging members to create the perfect summer get-together dish using California Avocados.
Incase you missed my first two avocado inspired recipes, check them out:
Smoked Salmon Avocado Tartlets
Salmon, Avocado, Cucumber Roll Ups

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Avocados RD .jpg

grilled cheese RD3.jpg

 

Ultimate Chicken Avocado Grilled Cheese
Makes 1 sandwich

 

Ingredients:
2 slices whole wheat bread
2 ounces cooked chicken breast, shredded
1 oz part skim mozzarella cheese, shredded
2 slices of tomato
1/4 avocado
1 tbsp light ranch dressing

Directions:
1. Lightly toast the bread. (This is my secret for a perfectly crisp grilled cheese without using butter on the bread. Helps cut back on saturated fat.)
2. Mash the avocado with the ranch dressing.
3. Put a pan over medium heat. Layer the avocado and ranch mixture, tomato, chicken, and cheese between the bread.
4. Place the grilled cheese in the pan and push down on one side with a spatula.
5. Cook until each side is golden brown and the cheese has melted.
grilled cheese RD1.jpg
grilled cheese RD2.jpg

Screen shot 2013-08-14 at 3.34.28 PM.png
(nutrition facts based on using myfitnesspal)
 

 

Enjoy!

 

Check out all the other Recipe Reduxers recipe contest submissions on the link below.