Chicken and Broccoli Hand Pies

We are all here on earth to help others; what on earth the others are here for I don’t know. –W. H. Auden

What You’ll Need:

  • 1 (11-ounce) can refrigerated thin crust pizza crust
  • 3 tablespoons reduced-fat garden vegetable cream cheese spread, divided
  • 1 cup cooked chicken breast, finely shredded
  • 1 cup frozen chopped broccoli, thawed and drained, finely chopped
  • 2 tablespoons roasted red bell peppers, chopped
  • 1/4 teaspoon garlic powder

What To Do:

  1. Preheat oven to 425 degrees F. Lightly coat cookie sheet with cooking spray.
  2. Unroll dough onto cookie sheet. Spread out dough into 14- x 12-inch rectangle; cut into 9 squares. Spread 1 teaspoon cream cheese spread onto half of each square, spreading within 1/2-inch of edges. Top each with chicken, broccoli, bell pepper and garlic.
  3. Fold each square into a triangle. Using a fork, press edges to seal. Bake for 11 to 13 minutes or until golden brown.

Waldorf Chicken Wrap


Recipe source, click here

You have brains in your head.  You have feet in your shoes.  You can steer yourself in any direction you choose.  You’re on your own, and you know what you know.  And you are the guy who’ll decide where to go.  –Dr. Seuss

This makes 4 wraps.


  • 4 cups rotisserie chicken, deboned, and shredded
  • 1 medium lemon, juiced
  • 1 tablespoon orange juice
  • 2 tablespoons 2% plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1/2 medium Gala apple, diced
  • 1/4 cup dried plums (prunes), diced
  • 1 tablespoon chopped green onions
  • 1 cup arugula
  • 4 medium 100% whole wheat tortillas (approx. 120 calories each)


Using a fork, combine the shredded chicken with yogurt, mayonnaise, orange juice, and lemon juice until the ingredients are well mixed. Season with freshly grated pepper.

Fold in in apples, plums and onions.

Assemble the wrap using the chicken salad mixture, arugula and whole wheat tortilla.

Philly Cheese Steak Wrap


Recipe and photo source, click here.

How did it get so late so soon?  It’s night before it’s afternoon.  December is here before it’s June.  My goodness how the time has flewn.  How did it get so late so soon? –Dr. Seuss



  • 1 1/2 pounds sliced Steak (pre-sliced flank or top round steak works great)
  • 2 tablespoons Steak Marinade (any will do)
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • 1 medium green Bell Pepper, seeds removed and sliced
  • 1 large Onion, sliced
  • 4 slices Provolone Cheese
  • 4 large Tortilla Shells (approx. 7″ in diameter)


In a large Ziploc bag toss steak strips with marinade and salt and pepper.

Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color. Stir steak and cook 2-3 minutes more, remove from skillet and set aside.

Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasinally for approximately 5 minutes or until tender.

Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.

Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly. Slice and serve.

Nutrition Information

Serves: 4 |  Serving Size: 1 wrap

Per serving: Calories: 478; Total Fat: 25g; Saturated Fat: 9g; Monounsaturated Fat: 7g; Cholesterol: 115mg; Sodium: 819mg; Carbohydrate: 22g; Dietary Fiber: 1g; Sugar: 3g; Protein 44g

Black Bean Spinach Quesadilla



Fill your house with stacks of BOOKS, in all the crannies and all the nooks. –Dr. Suess

Recipe source, click here


  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 8 ounces cremini mushrooms, rinsed, stems trimmed, and sliced
  • 1/4 teaspoon chili powder, or to taste
  • 4 cups (6 ounces or 135 grams) loosely packed baby spinach
  • 1 cup (160 grams) canned black beans, rinsed and drained
  • 2 tablespoons minced fresh or jarred jalapeño chiles, optional
  • Salt and freshly ground pepper, to taste
  • 4 whole wheat tortillas (approx. 9-10″ in diameter) or smaller corn tortillas
  • 1 cup (120 grams) shredded reduced-fat Monterey Jack cheese
  • Fresh cilantro leaves to garnish and because they just taste so good


In a large nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and saute, stirring occasionally, for 5 minutes, or until mushrooms are light golden and most of the juices have evaporated. Add spinach and stir until wilted, then add the black beans and jalapenos (if desired) and stir well until combined. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside.

Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese, then divide the mushroom filling equally over the cheese. Fold each tortilla in half.

Reheat the skillet over medium heat. Place one of the quesadillas in the skillet (add a second one if it fits) and cook for about 3 minutes on each side, or until the cheese melts and the inside is warm. Continue to cook the remaining quesadillas. Serve promptly.


Party Ham and Cheese Sandwiches

Photo credit:

Twilight drops her curtain down and pins it with a star.  –Lucy Maud Montgomery


12 dinner rolls, cut in half (or potato rolls) or 24 slider rolls
24 slices Honey Ham
16-24 slices Swiss cheese (depending on how cheesy you want them)
1 1/2 tablespoons Dijon mustard
8 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
1/4 cup brown sugar
Poppy seeds, for sprinkling (optional)

Preheat oven to 400°

Place bottom half of rolls in a 9×13 inch glass baking dish and top with 2 slices of ham and 1 slice of Swiss cheese (fold ham and cheese to fit on buns). Spread a light layer of mayonnaise on each top-half of roll and place on top of ham and cheese. Place the rolls in the baking dish so that they are close together tightly.

In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, and brown sugar. Mix until combined and drizzle lightly over the assembled rolls. Use only what you need so the sandwiches aren’t going to be soggy. Sprinkle the sandwiches with poppy seeds if desired.

Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is melted. Serve hot or warm.


Bagels with Cream Cheese and Ham

“I lay it down as a general rule, Harriet, that if a woman doubts as to whether she should accept a man or not, she certainly ought to refuse him.–Jane Austen, Emma



  • bagels
  • cream cheese
  • ham

Directions: Spread bagel with cream cheese and cover with ham.  Put them under the broiler and watch them carefully so they don’t burn.

Kraft Garden Tuna Melts

1 can (6 oz.) tuna in water, drained, flaked      
7 Tbsp.  KRAFT Real Mayonnaise, divided
1/4 cup chopped onion
1/4 cup  chopped green pepper
1/2 tsp. dried basil leaves
1/2 tsp.  dried oregano leaves
8 slices bread
4   KRAFT Singles 

MIX tuna, 3 Tbsp. of the mayo, onion, green pepper and seasonings.

COVER each of 4 bread slices with tuna mixture, 1 Singles and second bread slice. Spread outsides of each sandwich with 1 Tbsp. mayo.

COOK in skillet on medium heat until lightly browned on both sides.