Dry Chicken Salad Mix {Meal in a Jar}

Chicken salad is one of the many things that I love, but not so much anyone else in my family.  This mini meal in a jar option is perfect for small numbers, but you can definitely double or triple this recipe if you're feeding a lot.

Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
For added convenience, you can add in the shelf stable mayo packets that you can find in the deli section of grocery stores if you are taking this to work, or on an outing where you don't have refrigeration.
Chicken salad in 5 minutes!

The shelf life of this chicken salad mix is 1 year (minus the mayo of course).  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.
You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.

Dry Chicken Salad Mix {Meal in a Jar}

Menu Managed Original

In a pint mason jar, layer in the following order:

1 c. freeze dried chicken

1/3 c. dehydrated apples (or freeze dried), broken into pieces

1 Tbsp. freeze dried green onions

2 Tbsp. freeze dried celery

salt and pepper to taste

1/4 c. freeze dried grapes (or chopped freeze dried pineapple)

Mayo packets, if adding, can be placed on the top.

To make:

Remove mayonnaise packets.

Add water to jar, until just barely beneath the top of the food.

Add the lid back to the jar and shake.

Let stand for 3 minutes, then turn the jar upside down.

Let stand for 1 minute.

Remove lid and add mayonnaise.

Stir to combine.

Serve with crackers, on bread, or plain.

Serves 2.

Ham and Egg Salad Sammy

This is a great grown up version of egg salad and is filling enough for dinner, which I love.  If you are a mayo-free spirit, like my husband, thick sliced hard boiled eggs make an excellent substitution for the egg salad.

Ham and Egg Salad Sammy

Recipe from The Pioneer Woman

6 hard boiled eggs

1/4 c. mayo

1.5 Tbsp. dijon mustard

salt and pepper to taste

dash worchestershire sauce

6 thick slices baked ham

6 slices cheese (I used pepperjack)

sliced red onion

sliced avocado

slices tomato

spinach (or lettuce of choice)

6 sandwich buns or rolls

Prepare egg salad by chopping hard boiled eggs.

Add mayo, dijon, salt, pepper and worchestershire to taste.

Layer cheese, ham, tomato, egg salad, onions, spinach and avocado between each sandwich bun.

Avocado Egg Salad Sandwich

How I never thought to add avocado to an egg salad is beyond me.

It pairs perfectly with the eggs, and can significantly reduce (if not replace completely) the mayo.

Perfect for a quick lunch or snack.

Avocado Egg Salad Sandwich

Recipe modified from Never Homemaker

4 hard-boiled eggs

1 large avocado, cubed

2 Tbsp. mayo

salt and pepper to taste

cilantro, to taste

Mash hard boiled eggs with fork and add remaining ingredients.

Stir to combine.

Serve on carb of choice.

Pepperoni Pizza Quesadillas

I have a thing for pepperoni pizza right now.  This is a great knockoff when you are in a hurry.  I've found myself making these over and over again throughout the months for a quick and easy lunch.

Pepperoni Pizza Quesadillas

Recipe and photo from Snixy Kitchen

8 flour tortillas, cooked

2 c. mozzarella cheese

1/3 lb. pepperoni

2 c. pizza sauce

Heat a skillet over medium heat and fry pepperoni until crisp; transfer to paper towels to drain.

Brush one side of each tortilla with a thin layer of pizza sauce (so thin that if you turned it over, none would drip).

Sprinkle cheese on top of the sauce on the bottom tortilla.

Top with pepperoni.

Sprinkle with another layer of cheese, and place tortilla on top, sauce side down.

Lay quesadilla in skillet over medium heat and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.

Slice into quarters and serve with additional sauce, if desired.

Cob Salad / Wraps

This quick weeknight meal doesn't really require a "recipe".  Just grab some fresh veg, cheese, leftover meat and throw it all on some lettuce or in a wrap.  Serve with your favorite dressing and you are good to go!

Cobb Salad Wraps

Any combination of the following:

Tomatoes

Avocado

Cucumbers

Bell Pepper

Hard Boiled Eggs

Green Onions

Bacon

Chicken/Turkey/Beef

Shredded or Cubed Cheese

Onions

Serve over lettuce or in a wrap with your favorite dressing.

Steak and Cheese Sandwiches

These sandwiches are quick and easy and taste fabulous.  We served ours on mini homemade french bread loaves.

Steak and Cheese Sandwiches

Recipe modified from SkinnyTaste

1/2 lb. thin cut beef round steak

1/2 tsp. olive oil

garlic powder to taste

salt and pepper to taste

1 large bell pepper, sliced

1 large onion, carmelized

Provolone cheese

French Bread or Baguettes

In a large skillet heat olive oil

Season steak with salt, pepper and garlic powder.

Cook in skillet until just done and transfer to cutting board.

Let steak rest for 5 minutes before slicing against the grain into strips.

Meanwhile, add carmelized onions and peppers to skillet and heat through.

Return steak strips to skillet and stir to combine.

Top each bread half with steak mixture and sliced cheese.

Place under broiler until cheese melts.

Tuna Sandwich with Cabbage and Pickles

Great combination for flavor and crunch!

Tuna Sandwich with Cabbage and Pickles

1 can tuna, drained

1 large dill pickled, diced

1/2 c. diced cabbage

mayo, to desired consistency

salt and pepper to taste

Combine tuna, pickle and cabbage.

Mix in mayo to desired consistency.

Salt and pepper to taste.

Grilled Cheese with Tomato and Basil

A perfectly easy (and delicious) way to spice up ordinary grilled cheese.

The perfect summertime sandwich.

Grilled Cheese with Tomato and Basil

One large slicing tomato, seeded and thinly sliced.

Fresh basil leaves

Cheese of choice (mozzarella, Gouda, Swiss and muenster are my favorites), sliced

Pita bread (or regular bread)

Between bread, layer cheese, basil and tomatoes.

Toast or grill until cheese melts.

Chicken Salad Sandwich

The only good thing about the husband going out of town? The food. On weeks like this one, when there is just me, the kids, and 4 days to ourselves, I fill it with deliciously wonderful dishes that he hates. This is one of those, and I love every bite of his absence.

The best part? This comes together in about 5 minutes (hence the ALONE with the kids part).

There are about a gazillion chicken salad recipes wandering about out there, and I'll pretty much eat all of them, but this is my favorite. No nuts, no celery, and no onions (even for me!). This version is from the sister in law. And like most of them, the measurements are never 'exact', but I've attempted to get it close for those who need it. 

Chicken Salad Sandwich

Recipe from Charisse Moore

1 pint canned chicken (about 2 cups)

1 small bunch red, seedless grapes, halved (1 heaping cup)

1 large apple, chopped

1 Tbsp. lemon juice

salt and pepper to taste

mayo to desierd consistency (1/2 - 3/4 c.)

Drain chicken and dump into a large bowl.

Top with halved grapes and chopped apple.

Sprinkle lemon juice, salt and pepper over everything.

Dump the mayo on there and stir everything together.

Season to taste with additional lemon juice, salt and pepper.

Serve on croissants.

Egg Salad Sandwiches

Classic recipe that everybody probably already has, but I like to have it in the arsenal for when I'm browsing for ideas!

 

Egg Salad Sandwiches

4 eggs

2 Tbsp. mayo or miracle whip

2 tsp. mustard

salt and pepper to taste

To hardboil eggs: place in a pot and cover with water by 1 or 2 inches.

Put a lid on the pot and bring the water to a boil.

Once boiling, turn off heat and let eggs sit for 10 minutes.

Remove eggs from pot and place in ice cold water until cool enough to handle.

Peel eggs and crush with a fork.

Add remaining ingredients and stir.

Spread on bread.

Optional additions: lettuce, tomato, bacon, etc.

Chicken Pesto and Red Pepper Sandwiches

Melted cheese smothering a pesto grilled chicken breast with roasted red peppers on freshly baked bread...

How could you go wrong?

Chicken Pesto and Red Pepper Sandwiches

Menu Managed Original

1/2 c. prepared pesto

4 Sandwich buns or french bread

4 bonheless chicken breast halves

4 slices mozzarella cheese

lettuce

7oz. jar roasted red peppers, drained

Spread about 1 Tbsp. pesto sauce on each bun half.

Grill or broil chicken for 15 minutes, or until done, turning and brushing with remaining pesto sauce during the last 5 minutes of cooking time.

Top chicken breasts with cheese.

Layer bottom bun halves with lettuce, chicken and roasted red peppers, then top with remaining bun halves.

Serves 4.

Stuffed Grilled Burgers

Stuffed Grilled Burgers
1 1/2 lbs. ground beef or turkey
4 slices bacon, cooked
salt and pepper to taste
4 slices cheese, cubed
4 slices onion
liquid smoke (optional)

Mix meat, salt and pepper, and divide into 4 balls.
Make a well with your fingers in each ball, and shove a piece of bacon, cheese and onion inside.
Close the meat around the insides; you should be left with a large stuffed meatball.
Flatten out and cook on grill until done; sprinkle liquid smoke on while cooking.

Kalua Pork

This is so amazingly easy and it is SO SO GOOD.  Even my non pork loving husband thought this was fabulous!

You pretty much cant go wrong here.

Kalua Pork

Recipe from J&M Walkenhorst

5 lbs. pork shoulder (butt roast)

1/4 c. water

liquid smoke

~2 Tbsp. kosher salt

Trim off any thick fat from the pork, but don't leave it bare.

Lightly rub the entire roast with salt.

Then rub in a thin layer of liquid smoke.

Place pork in the slow cooker with water.

Cook on low for 8-10 hours.

Shred pork and return to pot.

Stir to evenly distribute juices.

This is great served over rice, on a sandwich, in a quesadilla, etc.

This also freezes well.

BBQ Chicken BLT Sandwich

 This sandwich was inspired from BLUE LEMON - a few of my friends ordered this and it looked good enough for me to go home and try to reinvent it.  It was pretty scrumptious!

BBQ Chicken BLT
2 large (or 4 small) chicken breasts
grill seasoning
1/2 lb. turkey bacon (butterball)
sliced tomato
lettuce
honey mustard sauce
French Bread (preferably home made)

Butterfly fillet chicken breasts (cut all the way through), leaving you with 4 pieces.  If you are using small chicken breasts, skip this step.
Pound out chicken until it is about 1/2" thick.
Season chicken with grill seasoning and grill.

Meanwhile, cook bacon to desired crispiness.
Cut French bread in half lengthwise, rather than in slices, then cut into sandwich size servings.
Toast bread on grill or under broiler.
Layer chicken breast, honey mustard, lettuce, tomato and bacon on bread.
Stick with toothpicks to keep together.

This is definitely large enough to count as a main dish!  Serve with chips, fries, fresh fruit, grilled corn, etc.

Swiss Chicken and Bacon Bread Braid

I really like the idea of making bread braids.

I pretty much love everything about fresh bread, actually.

This idea can easily accommodate whatever filling you want - but be mindful of consistency.

You want the filling to be just right - if it is too wet your bread will get soggy, and that is never a good thing.

This recipe captures the perfect consistency.

And... since everyone in my family also loves bacon it was a real hit.

Mmmmm.... ooey-gooey, cheesey, deliciousness!

Swiss Chicken and Bacon Bread Braid

1 loaf bread dough

1 large chicken breast, cooked and cubed

1/2 lb. bacon strips, cooked and crumbled

3/4 c. shredded Swiss cheese

3/4 c. Mozzarella or Cheddar Cheese

1/2 c. finely chopped sweet red pepper

1/4 c. finely chopped onion

2 Tbsp. Dijon mustard

1 Tbsp. Italian salad dressing

1 Tbsp. mayo

Combine all ingredients (except dough) in a large bowl.

Roll out bread dough in a large rectangle (11x17"ish) - the size of a large cookie sheet.

Spray a large cookie sheet with cooking spray and transfer bread dough to it.

Using a knife or pizza cutter, cut slits on the outsides of the dough, about 1" apart, leaving the middle intact, like this:

Now take all of your filling and pour it down the middle.

Now, start 'braiding' the bread from the top to the bottom, alternating sides as you go.

Wrap the bottom pieces underneath the loaf to secure it and close it off.

Bake at 375 for 20-25 minutes or until golden brown.

Ham and Cheddar Loaf

I usually never make anything for lunch.

It mostly consists of leftovers.

Every once and a while however,

I will make my favorite lunch item:

The Ham and Cheddar Loaf

Ham and Cheddar Loaf

1 pre-made pizza crust or bread dough (I always make my own)

1 c. shredded cheddar cheese

9oz. ham (or turkey, or whatever you have)

1 Tbsp. grated parmesan cheese

Roll dough into a 12x8" rectangle.

Top dough evenly with ham, overlapping slices slightly and leaving a 1/2" border around all sides.

Spread cheddar cheese evenly over ham.

Starting at one of the long sides of dough, fold one third of the dough over filling, then repeat with other long side of dough.

Firmly pinch ends of dough together to seal.

Place, sen-side down, on a lightly greased baking sheet.

Cut diagonal slits on the top of dough. 

Spray dough with Pam or brush with a beaten egg.

Sprinkle with Parmesan cheese.

Bake at 350 for 35-40 minutes (for pizza dough), or

Bake at 350 for 20-25 minutes (for bread dough).

Cool 10 minutes and cut.

Chaz Wraps

In High School I would always go to Gandolpho's and get the Chaz Bagel.
Turkey, avocado and Swiss cheese... amazing.

This is my reinvention...

Chaz Wraps

2 tortillas or wraps of choice

1 avocado

10 thin slices turkey

4 slices Swiss (or provolone) cheese

salt and pepper to taste

honey mustard sauce

Warm turkey slices in skillet until lightly browned on both sides.

Layer turkey on each wrap and top with cheese.

Thinly slice the avocado and layer on top of cheese.

Sprinkle with salt and pepper.

Serve with honey mustard sauce for dipping.

Makes 2 Wraps.

Ham and Egg English Muffins

This is probably Tate's favorite breakfast:

Ham and Egg English Muffins

4 English muffins

4 eggs

4 slices of ham (cut into circles)

4 slices Cheddar cheese

Cut muffins in half and place on a cookie sheet.

Broil until toasted, and top with cheese until melted.

Meanwhile, cook ham in skillet until crispy on both sides.

Fry eggs however you like them.

Put it all together and enjoy!

Sweet Italian Grilled Chicken Sandwiches

Oh my goodness...

THESE WERE SO GOOD!

Bread pretty much makes or breaks any sandwich in my opinion, so we used freshly baked home-made french bread.

I am almost drooling just thinking about it!

Sweet Italian Grilled Chicken Sandwiches
2 large chicken breasts
Zesty Italian Salad Dressing (we use Kraft)
Sliced tomatoes
Lettuce
Carmelized Onions (optional, but you know me!)
Fresh French Bread

Slice raw chicken breasts as thin as possible (best to do when frozen).
Place in a ziplock bag or storage container and pour in about 1/4 bottle Italian salad dressing.
Toss to coat and let marinate for at least 4 hours.

Fire up the grill!
Layer chicken on grill and discard remaining dressing.
Cook about 2-3 minutes per side (depending on thickness of meat).

Toast the bread and assemble sandwiches - layer chicken slices over tomato and lettuce; top with onions.
You can serve these with mayo, honey mustard, or your favorite dressing, but we ate them plain.
Enjoy!

Beef and Wheat Burgers

This is a perfect way to sneak some wheat into your diet.

And I promise - you won't even know it is there!

 

Beef and Wheat Burgers

1 lb. 80-85% lean ground beef

1/3 c. cracked wheat

1/2 Tbsp. dehydrated onion

1/2 tsp. pepper

1 tsp. seasoning salt

1-2 garlic cloves, minced

1/2 tsp. dried chives

1 egg

Stir all ingredients together, but do not overmix.

Divide into 4 patties.

Grill for 3-4 minutes per side, or until done.

Top with your favorite fixings.

Try them with 30 minute hamburger buns!