Chicken Pockets

This is definitely not the most frugal dish, nor is it quick to make. However, my kids love this so much that it's a super-special treat and I thought I'd include it. I suppose if you come across some coupons for the crescent rolls and can buy them with a coupon on a sale and get cream cheese at a great price, it could fit into a tight budget.

1 cups cooked, deboned, diced chicken
1 3-oz. package cream cheese, at room temperature
1 Tbsp chopped chives
2 Tbsp milk
Salt to taste
2 packages refrigerated crescent rolls
4 Tbsp melted butter
Crushed crouton crumbs

Combine the chicken, cream cheese, chives, milk and salt. Mix very well. Unroll 2 packages of crescent rolls and press each pair into a rectangle. Place 2 heaping tablespoons of the chicken mixture into the center of each rectangle. Fold dough over and seal edges tightly. Roll each packet in melted butter and then in crouton crumbs. Place on a baking sheet and bake 20 minutes at 350*F.

You can also prepare the chicken mixture ahead of time and freeze it in a ziplock freezer bag. Just thaw it the day you want to make the packets and proceed with the recipe as usual. These can also be eaten cold.

Serve with applesauce or a fruit salad.

 

Crispy Tuna Triangles

2 cans (each 6 oz/170g) water-packed tuna, drained
2 cloves garlic, minced
2 tsp lime juice
1/2 tsp each salt, pepper and ground cumin
1/4 cup each chopped fresh cilantro and green onion
1/2 cup yogurt cheese or cream cheese or feta cheese
4 six-inch tortillas

In a small bowl, mix together tuna, garlic, lime juice, salt, pepper, cumin, cilantro, and green onion. Spread cheese on one side of each tortilla. Spoon 1/4 of the tuna mixture over half of each tortilla. Sprinkle evenly with cilantro and green onion. Fold the uncovered half of tortilla over filling and press together. Heat skillet, spray with cooking spray, place quesadillas in skillet and cook over medium-high heat. Use spatula to press down, browning, and then flip. Cook until golden - 2 to 3 minutes per side. Cut each folded tortilla in half.

Hummus and Veggie Wrap

4 six-inch tortillas
1 cup shredded romaine lettuce
1/2 cup each chopped tomato, cucumber, and green onion
1/2 cup each grated carrot and zucchini
1 cup hummus

Spread 1/4 cup hummus over each tortilla. Sprinkle with lettuce, tomato, cucumber, carrot, zucchini, and green onion. Fold bottom of tortilla up about 1-1/2 inches. Roll sides tightly toward center. Wrap each bundle in parchment or wax paper.

Tuna Torpedoes

These can be prepared ahead of time and refrigerated for a few hours until you’re ready to heat them. You can also freeze them by wrapping in the aluminum foil, then sealing in a freezer bag. You'll have to bake them a little longer if you don't thaw them first.

6-1/2oz. can tuna, drained
1 cup grated cheddar cheese
3 Tbsp relish (or chopped dill pickle)
1 green onion, thinly sliced (or 1-1/2 Tbsp finely diced onion)
1 Tbsp prepared mustard
1 Tbsp mayonnaise or plain yogurt
4 hot dog buns, split OR 4 tortillas

Combine tuna, cheese, relish, and green onion in small bowl. Add mustard and mayonnaise. Stir. Spread bottom halves of buns with tuna mixture. Cover with top halves. Alternatively, divide mixture between 4 tortillas and roll up as for burritos. Wrap each sandwich in foil. Bake at 350* for 15 minutes until heated through.

Serve with: Carrot and Celery Sticks, Apple Slices, and a treat for dessert (a cookie, for example)

Tuna Sandwiches

This recipes really stretches one can of tuna. I can use two cans (two times the recipe) for our family of 5 for one meal!

1 6oz. can water-packed tuna, drained
1 rib celery, diced
1/2 carrot, grated
1 slice onion, finely chopped
1/3 cup plain yogurt
1 Tbsp mayonnaise
1 Tbsp pickle relish
2 tsp lemon juice
1 tsp mustard

Blend together thoroughly with a fork to help break up the tuna. Spread onto bread or buns for sandwiches. Add sprouts or lettuce and top with second bread slice.

Serve with:
Raw veggies
Applesauce or apple slices

Pizza Rolls

This is a VERY simple and versatile recipe. Great for lunches, after school snacks, or whatever.
Make one recipe of my pizza dough. Divide it in half. Roll out one half to about a 12×6″ size. Spread pizza sauce on it, then top with your favorite pizza toppings (nothing too chunky). Sprinkle with shredded cheese. Roll up as you would for cinnamon rolls. Repeat with second chunk of dough. Place, cut-side down, on a greased cookie sheet and bake at 435*F for 15-20 minutes.

My family is pretty unadventurous when it comes to pizza toppings, so I did one batch of pepperoni with mozzarella cheese, and one batch of ham with cheddar cheese.

You can also do this same thing using my biscuit dough recipe.

Deviled Egg Sandwiches

By far THE best egg salad sandwich I've ever made.

8 large eggs
1/2 cup mayonnaise or Miracle Whip
1 celery stalk, finely chopped
1 tsp paprika
1 Tbsp fresh chives, chopped
Salt and pepper, to taste
8 slices bread

In a medium saucepan, boil the eggs for 10-12 minutes and remove from heat. Let sit for 10 minutes, then drain the hot water. Place the eggs into a bowl of cold water for 15-20 minutes. Peel the eggs and place them into a mixing bowl. Cut the eggs using a pastry blender or mash them with a fork. Once the eggs are cut, add the rest of the ingredients. Mix well. Spread on the bread to make sandwiches.

Serve with Bean Salad.