Wednesday is Snack Day

On Wednesdays Zac comes home earlier than most days so it's the perfect opportunity for me try out small recipes and snack type dishes for him to taste test when he gets home. If it were up to him, he would would probably have a tall glass of chocolate milk, a bowl of chocolate peanut butter ice cream, or half a box of cheeze-its and fruit snacks. Sounds like what my little brother would eat (if he wasn't so particular about his diet during wrestling season). Anyways, this past Wednesday, I decided to make some tea sandwiches and although we don't really drink tea unless it's herbal the weather was just calling out for a warm cup of orange spice.

A few months ago, I had a curry chicken and egg salad sandwich that I've kinda been thinking about for a couple days so I made my own version of it and it was so yummy!

Ingredients (For 2 Tea Sandwiches)

1 hardboiled egg roughly chopped
1 Tablespoon chopped celery
1 Tablespoon chopped red onion
1/2 Tablespoon minced cilantro (fresh basil would be a great alternative)
1/4 cup cubed chicken breast (I used deli rotisserie carved, but any type will work)
1 Tablespoon Light Mayonaise (HELMANS please)
1/2 teaspoon Grey Poupon Dijon mustard
Dash of Curry powder (my measuring spoon says "dash" which is probably equal to a 1/8 of a teaspoon, but feel free to add more just know that Curry can be very over powering)
1 fresh crack of black pepper
Slightest crack of sea salt (totally optional)
Spritz of lime juice, about 1/4 teaspoon
1/4 teaspoon white sugar

Mix all ingredients and refrigerate for at least one hour before spreading onto your favorite sliced bread (pumpernickel, rye, white, and sourdough or even pita work great). My husband would not even give this sandwich a second glance if I did this, but if I were alone I would top my filling with some thinly sliced english cucumbers.

We also had my standby turkey and swiss pinwheels. Costco sells a wrap like this that I love and this is just the way I like to make them. It's the cranberry cream cheese sauce that really makes the wrap.

1 Large tortilla wrap
Thinly sliced smoked turkey breast
Green leaf lettuce
Thinly sliced  ripe vine or steak tomatoes
Swiss cheese

Cranberry Cream Cheese Sauce (makes about 1/2  CUP)
2 Tablespoons whole cranberry sauce (any brand will do)
1/3 cup cream cheese
1 Tablespoon Light Mayonaise

Spread a layer, as thick as you desire, of the cranberry cream cheese sauce on tortilla but leave about a 2 inch border. Layer turkey, lettuce, tomatoes, and swiss. Roll a quarter of the ways (going upwards), tuck in sides and continue rolling. Slice and enjoy.