I'm changing up my typical beef taco routine by ditching the taco shells and incorporating egg roll wrappers instead, in today's featured recipe for two -- Taco Egg Rolls!  

I'll be serving the Taco Egg Rolls with a really simple avocado salsa dipping sauce, as well as an extraordinarily wonderful Cilantro-Lime Side Salad.  Yum!



Taco Egg Rolls
Total Time: 37 minutes 
Prep: 25 minutes
Cook: 12 minutes

What you'll need 
6 egg roll wrappers
1/2 pound lean ground beef or lean ground turkey
1/2 cup matchstick carrots
1/2 bell pepper, diced 
1/2 cup bean sprouts
1/2 can yellow corn, drained
3-4 scallions, chopped
1/2 taco seasoning packet
1/4 cup water 
1 tablespoon olive oil

For the dipping sauce
1/2 avocado, diced
1 cup salsa 

For the salad
lettuce
1/2 pint cherry tomatoes
1/2 avocado, diced 
3-4 scallions, chopped

For the dressing
3 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 lime, juiced
salt and pepper

Directions
1. Preheat oven to 400 degrees F. 
2. Add beef to a skillet and cook over medium heat.  Continue to stir and break down meat until it is cooked through, about 10 minutes. 
3. Add water and taco seasoning to the skillet.  Mix well.  Let simmer until liquid is absorbed, about 5 minutes.  Remove from heat and set aside.
4. Top each egg roll wrapper with about 1 tablespoon of taco meat.  Sprinkle on carrots, bean sprouts, corn, bell pepper and scallions. 

5. Fold the bottom corner of the egg roll wrapper into the center of the roll. 

6. Fold both sides into the center. 

7. Roll the stuffed egg roll into the top flap to secure the sides. 

8. Brush the outside of the egg roll wrapper with olive oil. 

9. Transfer egg rolls to a greased baking sheet.  Bake for 10 to 12 minutes or until egg rolls are browned and heated through. 

While the egg rolls are baking, you can create the dipping sauce and side salad. 

For the dipping sauce
1. Gently mix salsa and avocado together.  

For the Cilantro-Lime Side Salad
1. In a medium mixing bowl, combine lettuce, tomatoes, avocado and scallions. 
2. In a separate mixing bowl, combine vegetable oil, white wine vinegar, cilantro and lime.  Mix well.  Season with salt and pepper.
3. Add dressing to salad as desired.  Toss well.  Serve and enjoy!

The leftovers
You can use the leftover egg roll wrappers to create Buffalo Chicken Egg Rolls. 

What you'll need
6 egg roll wrappers
3 cups cooked chicken, shredded
1/4 onion, chopped
3 cloves garlic, chopped
buffalo wing sauce
yellow corn, drained
1 cup broccoli slaw 
shredded cheddar cheese (or blue cheese crumbles)

Directions
1. In a small mixing bowl, combine chicken, onion, garlic and buffalo wing sauce.  Mix well. 
2. Top each egg roll wrapper with 1 to 2 tablespoons of the buffalo chicken mixture. 
3. Sprinkle on broccoli slaw, yellow corn and cheese.
4. Roll contents into the egg roll wrapper.  Coat the outside with buffalo wing sauce and a little bit of olive oil. 
5. Bake on a greased baking sheet for 10 to 12 minutes at 400 degrees F.
6. Serve with a side of blue cheese or ranch dressing.  Enjoy!

Buffalo Chicken Egg Roll recipe adapted from Can You Stay for Dinner?

Continuing with my love for Panera Bread, today's featured recipe for two serves up a hearty bowl of Panera inspired Cream of Broccoli Soup.  Yum!

My recipe offers a "healthier" alternative to the original by using fat free half-and-half cream and scaling back on the butter and cheese.  In the end, you'll still have a creamy, soothing and delicious bowl of soup, but without the side of guilt. 

Cream of Broccoli Soup
Total Time: 60 minutes
Prep: 10 minutes
Cook: 50 minutes

What you'll need
1/2 head fresh broccoli (approximately 2 cups)
1 cup matchstick carrots
1/4 medium onion, chopped
3 tablespoons butter
2 cups fat free half-and-half cream
2 cups chicken stock 
2 tablespoons flour
1 cup grated cheddar cheese
salt and pepper to taste 

Directions
1. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Sauté onion in butter.  Remove from heat and set aside.
2. Add additional 2 tablespoons of butter to the saucepan. Cook until butter melts.  Whisk in flour.  Continue to stir for about 1 minute.  Add the half & half, while continuing to stir. 
3. Add the chicken stock and cheese. Heat on medium-low heat for 20 minutes or until mixture becomes thick and bubbly.
4. Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes.
5. Add salt and pepper to taste.  Serve and enjoy!

My husband and I are obsessed with Panera's Asian Sesame Chicken Salad.  Given that we eat it at least once a week, I thought I would try to replicate the salad at home.

The base of the salad was fairly easy to come up with.  However, the dressing was a bit of a challenge.  But, after doing a lot of research/trial and error, I think this is the closest one can get to the original.  My husband said it was "spot on," and I have to agree, it's pretty wonderfully close.
Asian Sesame Chicken Salad
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

What you'll need
For the Salad
2 romaine hearts, chopped
2 boneless, skinless chicken breasts
1 cup slivered almonds
1 cup wonton strips
2 tablespoons sesame seeds 
2 tablespoons cilantro, chopped
1 tablespoon peanut oil
salt and pepper

For the Dressing
1/2 cup of Original Rice wine vinegar
1/4 cup sesame oil 
2 tablespoons sugar

Directions
1. Season chicken breasts with salt and pepper, then coat each side of the chicken breasts with sesame seeds.  Be sure to firmly press seeds into the chicken.
2. In a medium skillet, heat peanut oil over high heat.  Add chicken breasts.  Brown from 2 minutes on each side. Reduce heat to medium, continue to cook for about 3 to 5 minutes per side, or until chicken is cooked through.  Remove from heat and let cool.

3. Slice chicken into thin strips. 
4. In a large mixing bowl, add lettuce, cilantro, almonds, wontons and cooked chicken. 

5. In a small pot, boil vinegar and sugar until sugar disolves.  Remove from heat and let cool completely. 
6. Using a hand blender, slowly pour in the sesame oil.  Blend well. 
7. Add dressing to salad as desired.  Toss well. Serve and enjoy!

Monday: Asian Sesame Chicken Salad • sesame crusted chicken, slivered almonds, cilantro and lettuce tossed in a light sesame oil and rice wine vinegar dressing

Tuesday: Broccoli Cheddar Soup • a hearty blend of broccoli, onions and carrots in a creamy cheese broth 

Wednesday: Taco Egg Rolls with a Cilantro-Lime Side Salad • all of the delights of tacos baked into an egg roll wrapper.  Served with a salsa, avocado dipping sauce and a cilantro-lime side salad 

Thursday: Cheese Tortellini and Vegetable Casserole • cherry tomatoes, mushrooms, onions, peppers, broccoli and carrots baked in a light cream sauce with cheese-filled tortellini

Friday: Skinny Taco Lettuce Wraps • ground beef, corn, carrots, bean sprouts and salsa served in a crispy lettuce cup

You can mix-up a traditional Caesar salad by adding seasoned and roasted portobello mushrooms and roasted red peppers to the lettuce, crouton and parmesan cheese spread.  For a boost of protein, I also like to add in hard-boiled eggs.  In the end, you'll have a flavor packed and nutritious (minus the dressing) salad for two.

Grilled Portobello and Red Pepper Caesar Salad 
Total Time: 45 minutes
Prep: 20 minutes
Cook: 25 minutes

What you'll need
1-2 romaine hearts, chopped
2 large portobello mushroom caps, sliced
1 red pepper, julienned 
4 hard boiled eggs, sliced in half
4 tablespoons of your favorite Caesar dressing
1/2 cup favorite croutons
1/4 cup parmesan cheese
1/2 teaspoon steak seasoning
2 tablespoons olive oil
salt and pepper

Directions
1. Preheat oven on roast at 400 degrees F.
2. Arrange red pepper and mushrooms on a  baking sheet covered in foil.  Drizzle with olive oil, salt, pepper and steak seasoning.  
3. Roast seasoned vegetables for 25 minutes.

4. While the vegetables are roasting, add Caesar dressing to the bottom of a large mixing bowl.  Add chopped lettuce.  Toss well.  
5. Top with croutons, parmesan cheese and sliced egg.  
6. When vegetables are tender, carefully remove them from the oven.  Arrange roasted red pepper and mushrooms on top of the salad.  Serve and enjoy!

My love for buffalo wing sauce has infiltrated its way into my love for pasta in today's featured recipe for two -- Garlic Buffalo Capellini.  This pasta dish delivers a spicy, garlic flavor that any buffalo wing fan will love.  However, a word of warning, this pasta does have a kick, so be prepared to take a walk on the hotter side. 

Garlic Buffalo Capellini
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

What you'll need
1/4 cup buttermilk 
2 tablespoons buffalo wing sauce (I prefer Franks Red Hot Wings Buffalo Sauce)
4 cloves garlic, chopped
1/2 onion, diced
1/2 bell pepper (any color), diced
2 celery stalks, sliced
3 plum tomatoes, seeded and diced
1/4 cup pasta water
6 ounces uncooked cappellini pasta (a little under 1/2 box)
1 tablespoon olive oil

Directions
1. Cook pasta according to package directions, reserving 1/4 cup pasta water for later.
2. In a medium skillet, heat olive oil over medium heat.  Add garlic, onion, celery and bell pepper.  Saute for 2 to 3 minutes. 
3. Stir in buttermilk and buffalo wing sauce.  Mix well and let simmer for 10 minutes. 
4. Add cooked pasta to the skillet with pasta water.  Toss into sauce.  Add tomatoes and let simmer for 2 minutes. 

5. Serve and enjoy!

This salad not only looks great with its variety of textures and colors, but it tastes great too.  The spiced shredded chicken, fresh vegetables and crispy tortillas all come together to create one dynamite salad.  

Shredded Chicken Taco Salad
Total Time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes

What you'll need
For the Salad
1 cup shredded chicken (left over rotisserie or cooked)
1 cup Mexican cheese blend
1/2 cucumber, sliced
1/2 can black beans, drained
1/2 can yellow corn, drained
2 romaine hearts, chopped
fajita seasoning packet
2 tablespoons guacamole
2 tablespoons sour cream
handful cherry tomatoes, halved
handful crushed tortilla strips

For the Dressing 
2 tablespoons of your favorite Ranch dressing
1 teaspoon fajita seasoning

Directions 
1. Add the shredded chicken to a medium skillet.  Stir in fajita seasoning packet and water, minus 1 teaspoon of fajita seasoning, which you will need for your dressing.  Let simmer for 30 minutes.
2. Mix together dressing ingredients.  
3. Add lettuce to a large mixing bowl.  Pour in dressing.  Toss well.  
4. Top lettuce with vegetables, cheese, tortilla chips and warm chicken.  Toss well.  

5. Add guacamole and sour cream just before serving.  Enjoy!

The leftovers
You can add the leftover corn and beans to any salsa that you have on hand.  It's a great way to infuse a sweet flavor (as well as protein) into your favorite tortilla chip dip.  

I often try to replicate many of the amazing Thai food dinners I enjoyed while living in Australia.  More often than not though my attempts fail.  But then I tried today's featured recipe for Thai Chili Basil Chicken, and at last -- success!  My husband and I were both impressed with the end result, and we were happy to finally enjoy a good Thai dinner together. 

Thai Chili Basil Chicken
Total Time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes

What you'll need
2 chicken breasts, cut into small strips 
1/2 onion, sliced
4 cloves garlic, chopped 
4 tablespoons oyster sauce 
2 tablespoons soy sauce 
1 tablespoon Thai Chili sauce
1/3 cup water
1/2 cup fresh basil
3 fresh chili peppers, seeded and diced
2 tablespoons vegetable oil
1 cup cashews
1 cup uncooked white or brown rice

Directions
1. Cook rice according to package directions. 
2. In a Wok or large skillet, heat oil over medium-high heat.  When the oil is hot, add garlic.  Reduce heat to medium and let the garlic cook for about 1 minute (be careful not to let the garlic burn).
3. Stir in the chicken strips and let cook for about 5 minutes or until the chicken is cooked through. 
4. Add onion, oyster sauce, soy sauce and Thai Chili sauce to your Wok or skillet.  Mix well. 
5. Add water and stir for about 2 minutes. 
6. Add chili peppers and basil.  Mix well.  Stir-fry for an additional minute. 

7. Serve over rice and garnish with cashews and fresh basil.  Enjoy!

Today's featured recipe is a hearty and delicious sandwich for two.  It is packed with so many great flavors within the crisp, grilled vegetables that even a meat lover won't miss the meat.  

Grilled Vegetable Sandwich
Total Time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes


What you'll need
1 red bell pepper, halved, stems and seeds removed
1 zucchini, sliced lengthwise into 1/4-inch-thick strips
1 yellow squash, sliced lengthwise into 1/4-inch-thich-strips
1/4 red onion, sliced into 1/4-inch-thick rounds
3/4 fresh multi grain bread loaf, sliced in half lengthwise 
1/2 cup basil pesto
2 slices fresh mozzarella cheese
3 tablespoons olive oil
1 clove garlic, pressed with a garlic press
salt and pepper

Directions
1. Brush grill grate with oil.  Preheat grill to medium-high heat. 
2. Combine oil, garlic and a little bit of salt and pepper in a small mixing bowl. 
3. Brush peppers, zucchini, squash, onions and cut sides of bread with seasoned oil.

4. Grill vegetables until tender, about 2 to 3 minutes per side.

5. Grill bread until toasted, about 1-2 minutes on each side. 

6. Spread pesto on one cut side of the bread.  Apply onion rings over the pesto. 

7. Continue to stack the sandwich with squash, zucchini, red pepper and mozzarella. 

8. Top with the remaining side of the bread loaf. Cut loaf in half.  Serve and enjoy!

*Note -- this sandwich is bread heavy.  Therefore, I'd recommend either using a less dense bread loaf, such as ciabatta, or if you want to use whole grain bread only using one half and making it an open faced sandwich.  

Recipe adapted from Cuisine Tonight Quick & Easy Italian Magazine

The leftovers
I used the leftover bread loaf to create a bacon, egg and cheese breakfast sandwich the next morning.

What you'll need
1/4 bread loaf, sliced in half lengthwise
2 eggs
3 slices bacon
1 slice of cheese
1 tablespoon butter
salt and pepper

Directions
1. In a medium skillet, cook bacon according to package directions. 
2. In a separate large skillet, melt butter over medium heat.  
3. Crack open eggs and pour into skillet. Be careful not to let the eggs run together. Let eggs fry until the inner egg white is no longer runny. 

4. Flip eggs over.  If you want the egg yolk to remain runny, only fry for 1 to 2 minutes.  If you like the egg yolk fully cooked, let it fry for about 5 minutes. 
5. While the eggs and bacon are cooking, place cheese slice on one half of the bread loaf.  Broil for 2 to 3 minutes, or until cheese is melted. 
6. Add eggs and bacon over the melted cheese.  Season with salt and pepper. 
7. Add the top layer of bread.  Slice in half.  Serve and enjoy!

Every once in awhile it's nice to get out of my usual beef, chicken and turkey routine and enjoy a nice piece of pork.  And I love this particular recipe because it's sure to deliver a juicy and flavorful piece of meat.  

I'll be serving the Easy Pork Chops with a side of baked Garlic and Parmesan Cauliflower.   Yum!




Easy Pork Chops
Total Time: 25 minutes + 60 minutes to marinate 
Prep: 5 minutes
Cook: 20 minutes

What you'll need
2 pork chops (boneless or bone-in)

For the Marinade
3 ounces pineapple juice
3 ounces apple juice

For the Basting Sauce
1 tablespoon olive oil 
1 teaspoon seasoned salt
1 1/2 teaspoons paprika 

Directions
1. Pierce porks chops with a fork and place them in a medium mixing bowl.  Pour marinade over the pork chops and marinate in the refrigerator for at least one hour. 
2. In a small bowl, mix together olive oil, seasoned salt and paprika to create the basting sauce.
3. Remove pork chops from the marinade and brush both sides with the basting sauce. 
4. Place pork chops on a broiler pan and broil, 4-inches from heat, for about 8 minutes on each side, basting again after turning.  
*Note -- if you are using bone-in pork chops you will need to broil them for 15 minutes on each side. 

5. Let pork chops rest for 3 to 5 minutes before serving.

Garlic and Parmesan Cauliflower 
Total Time: 25 minutes
Prep: 5 minutes
Cook: 20 minutes 

What you'll need
1/2 head cauliflower, chopped 
3 cloves garlic, pressed with a garlic press
1 tablespoon olive oil 
1 tablespoon Italian flat leaf parsley, chopped
parmesan cheese 
salt and pepper

Directions
1. Preheat oven to 350 degrees F. 
2. Add cauliflower, garlic, olive oil, salt and pepper to a plastic bag.  Seal bag; shake well until cauliflower is evenly coated in oil and seasonings. 
3. Transfer cauliflower to a small baking dish.  Bake for 15 minutes, or until cauliflower is tender. 

4. Remove cauliflower from the oven.  Sprinkle with parsley and parmesan cheese.  Mix well.  Bake again for 3 to 5 minutes. 

5. Serve with your pork chop and enjoy!