CALIFORNIA WRAPPERS

Ingredients

 1 10-inch flour tortilla

 8 tablespoons ranch dressing
 3 slices deli ham
 3 slices deli turkey
 2 leaves lettuce (torn into bite size pieces)
 2 slices swiss cheese (cut into 1/2 inch strips)
 2 slices bacon (crisped)
 3-6 slices roma tomatoes
 4 slices avocados

Directions

1. Warm tortilla in a skillet or microwave.

2. Spread half of ranch dressing on tortilla.
3. Place deli meats on tortilla.
4. Put cheese slices on meat.
5. Place bacon on cheese slices.
6. Toss lettuce with remaining ranch dressing and add to tortilla.
7. Add tomato slices and place avocado slices on tomato.
8. Roll tortilla up in a roll.
9. If you wish to slice it, secure with toothpicks and with seam side down slice into
even pieces.

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CUCUMBER TUNA BOATS
Ingredients:

 3 medium cucumbers
 1 can (6 ounces) tuna, drained and flaked
 2 hard-cooked eggs, chopped
 1/2 cup shredded cheddar cheese
 1/2 cup diced celery
 1/4 cup mayonnaise or salad dressing
 2 tablespoons sweet pickle relish
 1 tablespoon finely chopped onion
 1 teaspoon lemon juice
 1/2 teaspoon salt

Directions:
1. Cut cucumbers in half lengthwise; remove and discard seeds.
2. Cut a thin slice from bottom of cucumber if necessary so they sit flat.
3. In a bowl, combine the remaining ingredients.
4. Spoon into the cucumbers.
5. Serve immediately. Yield: 3 servings.

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TACO ROLL UPS

Ingredients

 1 lb lean ground turkey or lean ground beef

 1/2 (1 1/4 ounce) package taco seasoning mix
 1/2 cup water
 1/2 cup corn
 1 (16 ounce) can refried beans
 6 (10 inch) flour tortillas
 1/2 cup salsa
 3/4 cup shredded cheddar cheese or shredded monterey jack cheese or
Mexican blend cheese

Directions

1. Crumble the ground beef into a large skillet and brown over medium-high heat.
2. When the meat is cooked (about 10 minutes), drain the fat.
3. Add the taco seasoning, water, and corn; stir and simmer the mixture for 3
minutes.
4. Turn off the heat and stir in the refried beans.
5. To give the filling a smooth consistency, pour the beef mixture into a blender or
food processor. With 4 or 5 short pulses, eliminate any large chunks from the
mix.
6. For each wrap, heat a tortilla in the microwave for 10 seconds.
7. Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of
salsa and cheese. Roll it up and tuck in the ends.
8. Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours.
Cut in half at serving time. Or cut into 1 inch slices for appetizers.

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CALZONE POCKETS

Ingredients

 96 crescent rolls
 16 ounces ricotta cheese
 8 ounces mozzarella cheese
 8 ounces monterey jack cheese
 3 tablespoons oregano
 12 ounces pepperoni

Directions

1. Set oven to 375 degrees.

2. Spray aluminum pan, or cookie sheet, or glass baking dish with cooking spray.
3. chop pepperoni.
4. shred cheeses.
5. mix all ingredients (except crescent rolls, of course).
6. Unroll crescent rolls, place two together to form a rectangle.
7. Place 1 level melon baller scoop (about a rounded or generous tablespoon) in the
middle of the pocket.
8. Fold one corner of the dough over to the other corner of the dough, seal the
edges with a fork, making a pocket.
9. Place pockets side by side in pan. It is okay, the sides can touch, wiggle them in
there.
10. You will wind up having several pans of these. If you have to keep reusing the
same pans, just fill the pockets as they are ready to go into the oven, and leave
the mix in the fridge. Either way, only bake them on one shelf of the oven. I
found baking them on two shelves resulted in the bottoms of one set being
undercooked and taking longer.
11. Cook about 15 minutes. Check them. If they require a bit longer or a turn for a
hot spot in your oven, do so, but check them every 1-2 minutes at this point, as
they should be nearly done at this point.
12. They are ready to eat now. Each person usually eats about two.
13. For storing, bag each in a freezer safe baggie. They both refrigerate and freeze
well and heat well in the microwave, though if you are microwaving from
completely frozen, I'd use medium heat to defrost/heat them.

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CURRY TUNA FISH SANDWICHES

Ingredients

 1 can tuna in water, drained (albacore tastes best)

 2-3 tablespoons mayonnaise
 curry powder (to taste)
 pepper (to taste)
 2 teaspoons green onions, chopped
 2 whole dill pickles, diced (Claussen tastes the best)
 1 teaspoon Dijon mustard
 4 slices toasted whole wheat bread
 2 lettuce leaves
 2-4 slices tomatoes

Directions

1. Toast the bread.

2. Mix the first seven ingredients.
3. Lay lettuce leaves down on each slice of bread.
4. Spoon the tuna mixture and top with the tomato and top bread slice.
5. Serves 2 generous sandwiches.
6. Also, the tuna can be mixed the night before for cool, refreshing sandwiches

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PEANUT RASPBERRY PITA

Ingredients

 1 small pita bread (8-in. round)

 1 1/2 tablespoons peanut butter (I use natural)
 1/4-1/3 cup raspberries
 1/2 banana

Directions

1. Spread the peanut butter, fairly thickly, on 1 half of the inside of the pita.
2. In a bowl, mash the raspberries into jam. You can add some honey at this point
if you like. Spread the berry mush over the peanut butter.
3. Thinly slice the banana so it's layered evenly on top of the "jam". Fold the plain
pita half over the filling and eat like a taco!

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PEANUT BUTTER CRUNCH WRAPS

Ingredients

 1 whole whole wheat tortilla

 1 tablespoon peanut butter or soy nut butter (more or less to taste)
 1/4 cup granola cereal
 1/3 banana (sliced)

Directions

1. Heat tortilla in microwave for about 15 seconds, until softer.

2. Spread a layer of peanut butter or soynut butter over the whole tortilla.
3. Add slices of banana (You may not want to add the whole third of a banana or
you may want more; much of it depends on what size tortilla you use).
4. Sprinkle granola over the banana and peanut butter, to taste.
5. Roll it up and enjoy!

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STICKY MOUTH SANDWICHES

Ingredients

 2 slices thick French bread or home-made white bread or whole wheat bread
 1-2 tablespoon natural-style peanut butter
 1/2 apple, sliced
 1 tablespoon raisins
 1 tablespoon cashew nuts, coarsely chopped
 2 tablespoons sweetened flaked coconut
 1-2 tablespoon honey

Directions

1. Generously slather peanut butter on 1 slice of bread.

2. Cover with a layer of apple slices and sprinkle with raisins, cashews and
coconut.
3. Spread honey on the second slice of bread and place it on top of the sandwich.

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CRAZY COOKIE CUTTER SANDWICHES

Ingredients

 1 slice whole wheat bread

 1 slice whole grain white bread

Directions

1. You will need two cookie cutters. A large one (that still fits within the bread slice)
and a smaller cutter that will fit inside the larger cookie cutter. I used a large
heart and a small star. - OR - Just use One cutter and do the center.
2. Place the 2 slices of bread on a cutting surface. Using the large cutter, cut the
shape out of both slices. Using the smaller cutter, cut the center of both
shapes. - OR - Just cut out one shape from each slice.
3. Swap the larger cutouts, so that the wheat bread has the large white bread
design and the white has the wheat. - OR - Just swap the one you cut out.
4. Assemble your sandwich as normal.

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FLUFFER NUTTER SANDWICHES

Ingredients

 2 slices white bread

 2 tablespoons marshmallow creme
 2 tablespoons smooth peanut butter or chunky peanut butter

Directions

1. Spread marsh mallow creme on to first slice of bread.

2. Then spread peanut butter on second slice of bread.
3. Then put both slices together, filling to filling.
4. Eat!
5. Then remember your childhood days.

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HAM PINWHEELS

Ingredients

 1 (8 ounce) brick cream cheese (softened)

 16 ounces sour cream
 1 (1 ounce) packet packet Hidden Valley Ranch dip (dry)
 1 lb deli ham, sliced thin but not shaved (not honey ham!)
 1 (14 ounce) package azteca flour tortillas (8 large ones per pack, in the
refigerator section)

Directions

1. In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
2. Beat until no lumps remain.
3. Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all
the way to the edge.
4. Place slices of ham on top (I always put one piece in the middle and then cut
other pieces to fit around the edges), again being careful not to go all the way
to the edge.
5. Start tightly rolling the tortilla. Try to keep everything inside so the cheese
mixture and ham don't come out.
6. Roll up tightly in plastic wrap and place in the fridge or freezer.
7. Repeat steps 3 through 7 until you run out of ingredients.
8. When you're ready to serve, cut the long rolls into small, round pinwheels. I was
able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but
they don't make a pretty presentation). If you freeze the rolls for a little while
rather than refrigerate them, it makes cutting easier and presentation nicer. I
didn't freeze the ones in my picture, so they were messy and misshapen but
still very yummy! ENJOY!

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PITA CHICKEN SANDWICHES

Ingredients
4 skinless and boneless chicken breasts
1 medium onion, sliced thin
1 tsp. salt
1/2 tsp. pepper
1 tbsp. wine vinegar
1-1/2 tsp. chopped chives
1/2 cup nonfat plain yogurt
1 small cucumber, shredded
4 pitas

Directions
1. In a nonstick frying pan, heat olive oil. Add chicken and cook about 6
minutes. Turn chicken, add onion, and cook about 6 minutes more or until
onion is clear and chicken is tender. Remove from heat. Cut chicken into
thin slices across the grain and place in bowl. Add sauteed onion; sprinkle
with salt and pepper, mixing carefully. Add vinegar and chives; mix well. In
small bowl, mix together yogurt and cucumber.
2. Split the pitas, making pockets. In each pita, spread 2 tablespoons
yogurt-cucumber sauce. Then place 1/4 of the chicken mixture into the
pocket; close the pockets, wrap in plastic wrap and chill in refrigerator
for at least 2 hours. Repeat for remaining sandwiches. Cut in half to
serve. Makes 8 servings.

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SANDWICH ON A STICK

Ingredients:

bread
cheese
lunch meat
grape tomatoes
lettuce
pickles
olive

Directions:
1. Cut up cubes of bread, cheese, and lunch meat (we ordered 1/2-inch-thick
slices of ham and turkey at the deli counter).
2. Slide the cubes onto a skewer with other foods your child likes, such as a
grape tomato, a piece of lettuce, a pickle, or an olive.
3. Set out a side of mayo or mustard for dippin.

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OTHER IDEAS – NO RECIPE NEEDED
 Grilled Chicken Wrap - Easily done when part of your ONCE A MONTH COOKING
involves grilling chicken breast, slicing and freezing. Just place in the refrigerator
the night before, and add whatever you have on hand: cheese, lettuce, salad
dressing, etc.
 Taco Pita – I use snack size bags to hold the toppings and put the meat in a sm.
thermos.
 Ham & Cheese Bagel Sandwich
 Turkey BLT’s
 Chicken bacon pitas - no recipe - just chicken, bacon, lettuce and mayo.
 Make your own pizza kits with thin French bread slices
 Bagel/cream cheese – and so they get their protein, I include an apple with some
peanut butter for dip. They love it.

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