Easter ham remix

This year the Lehfelds celebrated Easter one week early. That means I get to reap the benefits of delicious leftover ham a whole week earlier than most (I can hear the jealous sighs now!) This meal came togtether out of necessity - I had no time to go to the store and we had been out of town all weekend. An avid menu planner, recipe reader and writer, this was totally against my better nature, but the results were so satisfying! Unfortunately, I have no photo since this was a thrown-together lunch, so let your imagination run wild... :)

Ham, Eggs and Apple Pita

1 large pita
3-4 ounces spira-cut ham, cut in bite-sized pieces
1 tablespoon Dijon mustard
1 hard boiled egg, sliced
1/2 apple, cut in bite-sized pieces
1 ounce sharp white cheddar cheese, shredded (optional)

Preheat toaster oven (I said this was a work recipe right?!) to 375. Place ham on pita and spread mustard over. If you're using the cheese, sprinkle it on now. Place in the toaster oven and heat about 3 minutes, until pita and ham are warm, and cheese begins to melt if using. Take it out and place egg and apple slices on, wrap and eat!

Veggie Wrap

Day one of the vegan experiment went well. I found that by being prepared with small snacks throughout the day, I was able to put off any hunger before it got so bad that I caved in for a non-vegan treat. Let's see if I can remain that strong for the reminder of the week.

I made this tasty and very filling wrap for dinner last night that satisfied my hunger and got me through an hour-long Body Jam session. Success!

Veggie Wrap

1 large whole wheat tortilla
2 tablespoons homemade hummus
2 tablespoons salsa of your choice
3 ounces salad greens
1/2 avocado, sliced
1/4 cup cooked black beans
1/4 cup couscous
1/4 red bell pepper, sliced
A few red onion pieces

Lay the tortilla out and spared the hummus over one half of it. Next spread the salsa over the hummus layer, then pile on the remaining ingredients. Wrap it up and enjoy!

Greek Chicken Salad Wraps with Feta Stuffed Tomatoes

I love an excuse to cook with feta cheese, and what better option than a Greek salad? There's several flavors and textures that go into this wrap, but it's quite simple to assemble. Paired with feta stuffed tomatoes, you get quite the Greek feast!

Greek Chicken Salad Wraps

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
Salt and pepper to taste
6 ounces spinach
1 cucumber, seeded and cut into 1/2 inch pieces
2 large avocados, peeled, pitted and cut into 1/2 inch pieces
1/4 cup minced red onion
1/4 cup diced tomato
1/3 cup Greek vinaigrette salad dressing
1 4-ounce container feta cheese
6 large spinach tortillas

Heat a large nonstick skillet on medium heat and warm oil. Add chicken breast and season with salt and pepper. Cook until done, about 6 to 8 minutes.

In the meantime, combine spinach, cucumber, avocado, onion, tomato, vinaigrette and feta in a large bowl. Once chicken is cooked, add to bowl. Divide into 6 tortillas and fold into wraps. Serve with feta stuffed tomatoes and lemon dill rice.

Feta Stuffed Tomatoes

6 large tomatoes, tops, seeds and membrane removed; reserve membrane
3 tablespoons red onion, minced
1 clove garlic, minced
1/2 cup bread crumbs
1/2 cup feta cheese
2 tablespoons fresh dill, chopped

Preheat the oven to 375 degrees. Lightly grease a baking dish and place tomatoes on it. Heat a nonstick skillet to medium heat and saute onion and garlic for about 3 minutes. Add in chopped reserved tomato membrane. Remove from heat and mix in a bowl with bread crumbs, feta and dill. Divide mixture evenly and stuff each tomato. Bake in oven about 20 minutes or until cheese is melting and bread crumbs are toasted.

For the rice, combine 2 cups prepared rice with 2 tablespoons fresh chopped dill and 1 tablespoon lemon juice. Enjoy!