Author: saqibkhan

Ingredients

Original recipe (1X) yields 2 servings

• 1 (8 ounce) can salmon, undrained
• ¼ cucumber, chopped
• 1 tablespoon capers, drained with liquid reserved and chopped
• 2 tablespoons light mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon red chile paste
• ¼ teaspoon Sriracha hot sauce, or more to taste
• 4 slices whole wheat bread, toasted

Directions

1. Put salmon into a bowl and use a fork to flake and mix with the liquid from the can. Mix cucumber and capers with the salmon.
2. Stir mayonnaise, red wine vinegar, chile paste, and reserved liquid from the capers together in a bowl; add Sriracha hot sauce and adjust to taste. Pour mayonnaise mixture over the salmon mixture and stir to coat. Spoon onto toasted bread to make sandwiches.

Ingredients

Original recipe (1X) yields 1 servings

• 2 tablespoons peanut butter
• 2 slices whole wheat bread
• 1 medium banana, sliced
• cooking spray

Directions

1. Spread 1 tablespoon peanut butter onto one piece of bread and arrange banana slices over top. Spread remaining peanut butter onto second piece of bread, then invert and place over bananas; press firmly.
2. Spray a skillet with cooking spray and heat over medium heat. Place sandwich onto the hot skillet and cook until golden brown, 2 to 3 minutes per side.

Ingredients

1/2x1x2x

Original recipe (1X) yields 2 servings

• 2 pita bread rounds
• 3 tablespoons mayonnaise
• 3 tablespoons tahini (sesame-seed paste)
• 1 tomato, sliced
• 1 pinch salt
• 4 slices firm tofu
• 1 dash soy sauce

Directions

1. Preheat the broiler of your oven.
2. Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
3. Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

Ingredients

1/2x1x2x

Original recipe (1X) yields 2 servings

• 1 small eggplant, halved and sliced
• 1 tablespoon olive oil, or as needed
• ¼ cup mayonnaise
• 2 cloves garlic, minced
• 2 (6 inch) French sandwich rolls
• 1 small tomato, sliced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh basil leaves

Directions

1. Preheat your oven’s broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. Stir mayonnaise and garlic together in a cup or small bowl; spread on the toasted bread. Fill rolls with eggplant slices, tomato, feta cheese and basil leaves.

Ingredients

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Original recipe (1X) yields 8 servings

• 1 (16.3 ounce) package jumbo flaky biscuits, such as Pillsbury® Grands! Biscuits with Flaky Layers
• 16 thin slices deli ham
• 4 (1 ounce) slices Cheddar, Swiss, or Monterrey Jack Cheese
• 1 tablespoon unsalted butter, melted
• 2 teaspoons everything bagel seasoning, optional

Directions

1. Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment or foil. If using foil, grease foil lightly.
2. Separate dough into 8 biscuits, and place on the prepared sheet pan. Gently tease apart half of each biscuit’s layers, almost to the opposite edge of the biscuit, so it opens up like a book.
3. Fold 2 slices of thinly sliced deli ham to fit each biscuit, and place on the bottom half of each biscuit. Top with 1/2 slice of cheese, folded to fit the biscuits. Gently fold top halves of biscuit dough over cheese.
4. Brush each biscuit with melted butter and sprinkle with everything seasoning.
5. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool about 5 minutes and serve warm.

Ingredients

Original recipe (1X) yields 4 servings

• 8 ounces ground beef
• 1 (1.25 ounce) package dry taco seasoning mix
• 1 (14 ounce) package prepared pizza dough, or as needed
• ½ cup pizza sauce
• ¼ teaspoon ground cumin
• 1 pinch salt
• 1 ¼ cups shredded mild Cheddar cheese

Directions

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Heat a large skillet over medium-high heat. Add ground beef and taco seasoning; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. Divide pizza dough in half. Flatten each half into a thin crust and place onto a nonstick baking sheet.
4. Bake in the preheated oven for 3 minutes.
5. While the crusts are baking, mix pizza sauce, cumin, and salt together in a bowl.
6. Remove crusts from the oven and spread 1/2 of the sauce mixture over each one. Sprinkle beef and Cheddar evenly over top. Return to the oven and bake until cheese is melted and the crusts are crunchy, 10 to 12 minutes.

Ingredients

Original recipe (1X) yields 1 servings

• 1 tablespoon herb and garlic flavored cream cheese
• 1 multigrain bagel, split and toasted
• 2 thin slices Cheddar cheese
• 2 slices dill pickle
• ¼ cup shredded carrot
• 1 leaf lettuce

Directions

1. Spread cream cheese on toasted bagel. Layer Cheddar cheese, pickle slices, carrot, and lettuce onto one half of bagel; top with remaining bagel half.
2. Slice sandwich in half and wrap with plastic wrap or aluminum foil. Place sandwich in a lunch bag with an ice pack.

Ingredients

Original recipe (1X) yields 16 servings

• 2 cups uncooked brown rice
• 4 cups water
• 4 (15 ounce) cans black beans
• 2 (15.5 ounce) cans pinto beans
• 1 (10 ounce) can whole kernel corn, drained
• 1 (10 ounce) can diced tomatoes with green chiles
• 16 (10 inch) flour tortillas
• 1 pound shredded pepper Jack cheese

Directions

1. Gather the ingredients.Photographer: Jacob Fox / Food Styling: Shannon Goforth / Prop Styling: Gabriel Greco
2. Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.Photographer: Jacob Fox / Food Styling: Shannon Goforth / Prop Styling: Gabriel Greco
3. Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.Photographer: Jacob Fox / Food Styling: Shannon Goforth / Prop Styling: Gabriel Greco
4. Divide mixture evenly among tortillas and roll up.Photographer: Jacob Fox / Food Styling: Shannon Goforth / Prop Styling: Gabriel Greco
5. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.