Sliders are the perfect finger food. You can stuff them with just about anything you like, and that golden brown, crispy bun crunches as you bite into the savory, gooey filling. Use your favorite barbecue sauce and these will be a sure hit!

What kind of chicken can I use in this recipe?

I love easy recipes that are quick to throw together, so I used rotisserie chicken for this recipe. The best chicken for making BBQ chicken sliders is definitely freshly shredded chicken from cooked chicken breasts or rotisserie chicken. You could use canned chicken if that’s all you have; just make sure to drain it well.

An easy way to prepare chicken is to use your Instant Pot or Slow Cooker! Throw in skinless chicken breasts or thighs with some chicken broth and let them cook until tender so you can easily shred the meat with forks.

BBQ Chicken Slider Ingredients

You only need a handful of ingredients to make these savory chicken sandwiches. Here’s what you’ll need:

• 1 package of King’s Sweet Hawaiian Rolls
• 2 cups cooked and shredded chicken
• ½ cup of barbecue sauce
• ¾ cup shredded Gouda cheese
• For tops of buns:
• 4 tablespoons melted butter
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

How to make BBQ Chicken Slider Melts

These sliders are simple to make, but everyone will think you spent hours in the kitchen!

First, preheat your oven to 350 degrees F. In a large bowl, combine shredded, cooked chicken and BBQ sauce until well combined. 

In another small bowl, combine the butter, honey, Worcestershire sauce, and mustard. Set this bowl aside for later. 

Spray a baking dish with cooking spray. Cut your Hawaiian rolls in half with a serrated knife and line the baking dish with the bottoms of the rolls. Place the barbecue chicken filling on the rolls, followed by the cheese.

Place the top buns on top of the chicken and cheese. Drizzle the honey mustard sauce on top of the buns and cover them tightly with aluminum foil. Bake the BBQ chicken slider melts covered for 15 minutes.

Remove the foil, then return the sliders to the oven and cook for an additional 10 minutes uncovered.

These are delicious when served warm. Grab a napkin- that honey mustard topping is a bit messy, but worth every drop!

Recipe Variations

• If you don’t like Gouda, substitute your favorite cheese. I like Provolone cheese or Havarti.
• Throw some coleslaw on top of the melted cheese for some extra flavor and crunch!
• If you don’t have or don’t like Hawaiian rolls, feel free to use different types of slider buns.

How to store leftover BBQ sliders

Cover these tightly or place them in an airtight container and store them in the refrigerator for 3-4 days. They are best served warm, so simply heat individual servings in the microwave to serve another day.

Can I make these BBQ Chicken Sliders on Hawaiian Rolls in advance?

You can make these sliders ahead of time and store them in the freezer for up to three months. Assemble your sliders as noted in the recipe, but don’t add the honey mustard topping! Wrap your sliders tightly in plastic wrap, then freeze.

When you are ready to bake them, take them out of the freezer and thaw them to room temperature, add the honey mustard topping, then bake as directed!

What to serve with BBQ Chicken Sliders

So many things pair perfectly with BBQ slider melts. Try one of these recipes:

• Baked Beans
• Honey Mustard Brussel Sprouts
• Mexican Corn Salad
• Broccoli Salad
• BBQ Sweet Potato Chips
• Oven Baked Sweet Potato Wedges

Other Slider Recipes

If you can’t get enough of sliders, try making these Fancy Tailgating Sliders. Now, what makes these fancy you might ask? Well, these have ham, American cheese, turkey, gouda, and herbed mayo all baked on those buttery rolls. And then they are topped off with melted butter and grated Parmesan cheese. Fancy enough for you?

You could also try these Greek Lamb Sliders. The ground lamb is filled with some dried herbs and grilled to perfection. Creamy tzatziki sauce takes over, followed by some crumbly feta and caramelized red onion. Amazing!

Print

BBQ Chicken Slider Melts

These cheesy Barbecue Chicken Slider Melts are the perfect game day lunch or an easy weekday meal for your family! They easily feed a hungry crowd, making them perfect for your next picnic or potluck!

Servings 6 servings

Calories 293kcal

Ingredients

• 1 12 count package of King’s Hawaiian Rolls
• 2 cups cooked and shredded chicken I used a Rotisserie chicken
• 1/2 cup BBQ sauce
• 3/4 cup shredded Gouda cheese
• 4 tablespoons melted butter
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Instructions

• Preheat oven to 350 degrees.
• In a bowl combine chicken and BBQ sauce until well combined.
• In another bowl combine the butter, honey Worcestershire sauce, and mustard – set aside.
• Spray a baking dish with cooking spray. Line the dish with the bottom rolls. Place BBQ chicken on rolls followed by the cheese.
• Place the top rolls on top. Then drizzle the sauce on top of sliders.
• Bake covered for 15 minutes, remove foil and bake uncovered for 10 minutes.

Notes

Nutritional information has been calculated for 2 sliders per serving.

Nutrition

Calories: 293kcal | Carbohydrates: 17g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 612mg | Potassium: 169mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 1mg

This post was originally published February 3, 2017. It has been updated in format and with photos on September 18, 2025.

The post BBQ Chicken Sliders appeared first on Easy Recipes From Home.

Chicken salad is absolutely one of my lunch favorites. I like to keep things light, yet satisfying, and anything that requires minimal cooking is a win in my book! Of course, you can make these chicken wraps for an easy dinner, too; I particularly love meals like this in the hot summer when I don’t want to heat up the kitchen.

What kind of lettuce makes the best wraps?

This recipe calls for Bibb lettuce, otherwise known as butter lettuce or even butterhead lettuce. The lettuce leaves are sturdy, yet flexible, and are the perfect texture for this meal.

If you can’t find butter lettuce, you can use Romaine lettuce, red or green leaf lettuce, or even iceberg lettuce to make these chicken wraps.

When is my Avocado ripe?

It can be hard to tell when an avocado is ripe. Don’t go just by color, as the color can vary. Still, a ripe avocado will have dark green to near-black skin.

A ripe avocado also has a bumpy texture, so feel it and avoid using a smooth one.

Finally, ripe avocados should yield to firm, gentle pressure. It should not feel mushy or leave indentations when squeezed (those are overripe).

Another good way to tell if an avocado is ripe at the grocery store is to peel away the stem cap. If you can remove it easily and you see green on the avocado then you’re good to go and it’s ripe. If you struggle to remove it, then it isn’t yet ripe.
Or if you see the stem tip is brown, it’s best to leave that one at the store because it’s past its’ prime.

Avocado Chicken Salad Ingredients

This recipe is full of fresh ingredients and flavorful herbs! Here’s what you’ll need:

• 2 ½ cups cooked, shredded chicken – I like to use rotisserie or grilled chicken
• 1 large avocado, ripe
• 1 clove of garlic, peeled and chopped
• 2 ½ tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon agave nectar
• 1 tablespoon freshly chopped tarragon
• 1 ½ tablespoons freshly chopped dill
• ½ tablespoon fresh lemon juice
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ cup chopped walnuts
• water
• Bibb Lettuce

How to make Avocado Chicken Salad Lettuce Wraps

These simple lettuce wraps come together quickly and easily!

1. Place the shredded chicken in a large bowl. Save time by using shredded rotisserie chicken from the grocery store! Or, cook up some boneless skinless chicken breast meat and use that.
2. Combine avocado, garlic, mayo, mustard, agave nectar, herbs, lemon juice, salt, and pepper in a food processor or blender and puree until smooth. Add 1/2-1 tablespoon water to get the texture of a creamy dressing.
3. Pour the sauce over the chicken and stir to incorporate evenly. Add walnuts. Refrigerate the chicken salad mixture, covered, for at least 1 hour for the best taste.
4. Place a heaping 1/4 cup in the center of each piece of Bibb Lettuce. Wrap and serve.

Is this Avocado Chicken Salad healthy?

This recipe is full of healthy fats and protein. Serving it in lettuce cups also helps keep this recipe low-carb.  With these lettuce wraps, you can be confident that you are making a good choice in your healthy eating journey.

How to store leftover Chicken Salad Wraps

Lettuce wraps can be stored in the fridge after assembly for up to two days. Store them in a bag or other airtight container.

The chicken salad mixture also keeps well in the refrigerator on its own for 3-4 days. You can assemble a fresh wrap when you’re ready to eat.

Can you freeze lettuce wraps?

Lettuce wraps can be frozen but may be a bit watery when thawed. If you want to freeze this recipe to serve later, my recommendation is to freeze the avocado chicken salad by itself in a freezer-safe bag or container. The lemon juice will prevent it from browning.

When you’re ready to serve it, just let the chicken salad thaw in the refrigerator overnight, and the next day you can serve it on fresh lettuce wraps!

More Delicious Salad Recipes

If you love a good salad like I do, check out some of these recipes:

• Apple Chicken Salad is an easy recipe loaded with crunchy apples, pre-cooked chicken, and salad greens. Every bite is packed with flavor and texture, and this fresh, healthy salad is perfect for potlucks.
• Chicken Artichoke Salad with Sun-Dried Tomatoes might be the easiest salad you ever throw together!
• Stone Fruit and Radish Salad– Every bite has a little peppery and a slightly sweet note. Mix that with some of your favorite stone fruit, and you have one refreshing summer salad.
• Salmon Panzanella Salad– perfect with some creamy Vidalia Onion dressing!

Other Light and Tasty Lunch Ideas

Try one of these delicious meals next time you need something new for lunch:

• Spring Chicken Panini
• Caramelized Onion, Bacon, and Gruyere Quiche
• Beef, Fig, and Goat Cheese Sandwich
• Mediterranean Wraps

Print

Avocado Chicken Salad Lettuce Wraps

Spice up your lunch or dinner routine with these delicious and healthy Avocado Chicken Salad Lettuce Wraps! These wraps are filled with juicy chicken, fresh avocado, crunchy walnuts, and flavorful lettuce for a unique and tasty meal. Perfect for a light, nutritious lunch or dinner, these tasty chicken lettuce wraps will be a surefire hit with everyone.

Course Main Course

Cuisine American

Keyword Avocado Chicken Salad Lettuce Wraps

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 213kcal

Ingredients

• Bibb Lettuce
• 2 1/2 cups shredded chicken*
• 1 large ripe avocado
• 1 garlic clove minced
• 2 1/2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon agave nectar
• 1 tablespoon freshly chopped tarragon can substitute 1 teaspoon dried
• 1 1/2 tablespoons freshly chopped dill can substitute 1 1/2 teaspoons dried
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped walnuts

Instructions

• Place shredded chicken in a large bowl.
• Combine avocado, garlic, mayo, mustard, agave nectar, herbs, lemon juice, salt and pepper in a food processor/blender and puree until smooth. Add 1/2-1 tablespoon water to get the texture of a thick sauce.
• Pour sauce over chicken and stir to incorporate evenly. Add walnuts. Refrigerate, covered, for at least 1 hour for best taste.
• Place a heaping 1/4 cup in center of each piece of Bibb Lettuce. Wrap and serve.

Notes

*I used rotisserie chicken

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 7g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 334mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg

This post was originally published 3/22/18. It has been updated in format and with pictures on 3/2/23.

The post Avocado Chicken Salad Lettuce Wraps appeared first on Easy Recipes From Home.

Now I don’t know about you but when I was younger tailgating was pretty much walking around with a beer in a koozie and seeing tons of people bring in lots of food. Okay maybe things haven’t changed that much other than the fact that I might be toting two toddlers. Well I haven’t actually made that plunge yet – maybe next year.

But I will always remember two tailgates that set the bar pretty high.

One was was when my sister in law Laura and her old college roommates got together. I mean there were multiple generators for TVS, crockpots, a grill and all the food and drinks you can imagine. Now you may be thinking ya this is normal…But remember I went to Samford (i.e. no tailgating at the time) so this was my first real tailgating experience.

The other was when John and I were living up in Indy and went to a Purdue/Notre Dame football game. One of the guys John had done some business has converted an old ambulance into a full on tailgate experience with tvs on the doors, places for all the food, etc. It was epic!

So the next time you are planning your tailgate I figure why not whip up some sliders?  I mean you know I love a good slider. Especially these these Fancy Tailgating Sliders.

Now what makes these fancy you might ask? Well first off these aren’t your every day ham and cheese on Hawaiian rolls. These have ham, American cheese, turkey, gouda, and herbed mayo all baked on those buttery rolls. And then they are topped off with melted butter and grated Parmesan cheese. Fancy enough for you?

PS didn’t I tell you that you’d get two recipes this week to make up for my absence? Sorry this probably won’t happen again for a while.

Print

Fancy Tailgating Sliders

Ingredients

• 1 pack of Hawaiian Rolls qty 12
• 2-3 slices of Ham
• 4 slices of Gouda Cheese
• 2-3 slices of Turkey
• 4 slices of American Cheese
• 1/4 cup Mayonnaise
• 2 tablespoons chopped fresh Herbs*
• 1/4 cup Butter melted
• 2 tablespoons grated Parmesan Cheese

Instructions

• Preheat oven to 350 degrees.
• Cut the rolls in half. Remove top of rolls.
• Mix together the mayo and herbs in a small bow and slather on bottom half of rolls.
• Lay out the ham covering the bottom rolls as much as possible. Repeat with American cheese, turkey, and Gouda.
• Add the top of the buns.
• Pour melted butter on top of sliders then sprinkle with Parmesan cheese.
• Cover with foil. Bake 20 minutes until cheese completely melts. Remove foil, bake another 3-5 minutes until tops of rolls are golden.

The post Fancy Tailgating Sliders appeared first on Easy Recipes From Home.

I love a good salad! But for some reason I have always been extremely picky about my egg salads, potato salads, and pasta salads. That’s why you find any of those on my site…until now.

Who knew the girl would not touch food much less eat any food that had come close to anything with pickles. And yes before any of you say do you like cucumbers – don’t get me started on how much I hear this. When John and I were first married his mom was super sweet and would always make a few deviled eggs for me without the relish because she knew how much I despised it. A few years ago by mistake I had one that had relish in it.

Stop the press – I didn’t hate it. I chalk it up to pregnancy (ya I honestly don’t remember if I was pregnant at the time or not). But saying that at least makes me feel better. About a year ago the same thing occurred the next holiday. So I definitely started believing in the statistic of your taste buds changing every few years. Hello the girl who would ask her friend to take off the pickles and then cut off a piece of the food that touched it now likes pickles and/or relish.

Well I shouldn’t get ahead of myself. I liked pickles/relish when it was put in deviled eggs. So I decided let’s give this whole egg salad thing a whirl. And you know who likes it even more than me?!? My picky toddler son! I am pretty sure when I made it he had a whole sandwich and half of mine. Verdict is still out on if I would like pickles in anything else – I am pretty sure it needs to be masked like with a ton of mayo and a little mustard like this egg salad. But who knows? The Cubs won the World Series. Lauren might like a stand alone pickle one day.

Print

Egg Salad

Ingredients

• 8 eggs
• 1/2 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 tablespoon sweet relish

Instructions

• Place eggs in a medium saucepan, cover by with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover with lid and let sit for 10 minutes.
• Cool with cold water and ice cubes for 5 minutes. Crack and peel eggs under cold running water. Set aside.
• In a bowl mash eggs finely. Add mayonnaise, mustard, salt, paprika, and sweet relish and stir to combine.

The post Egg Salad appeared first on Easy Recipes From Home.

Ya ya I know I just made a Spring Vegetable Pizza but what can I say? This weather gets me excited. Honestly, I love every time a new season starts. And not just the spring kind of season – I mean seasons of life.

I can’t believe in one month my baby boy will be 3! We are full under way planning a construction themed birthday party. So our coat closet is full of yellow caution tape, hard hats and construction signs. Trouble is trying to explain to a toddler he cannot play with any of it for two more weeks until his party.

Also if you don’t have a panini press you need one! It is one of my favorite kitchen tools. And with it I make amazing sandwiches like this one.

If you need one more reason to try this sandwich – my two picky eater toddlers devoured it. I of course didn’t tell them it was full of protein and had two green veggies in it. Some things like that are better to keep to yourself. I mean they just thought it was a chicken grilled cheese – which it is, right?

Print

Spring Chicken Panini

Servings 2 sandwiches

Ingredients

• 4 slices sourdough bread
• 2 slices provolone cheese
• 1/3 cup shredded Parmesan cheese
• 3/4 cup shredded chicken*
• 1/3 cup spinach leaves loosely packed (10-12 leaves)
• 2 tablespoons shaved asparagus ribbons**

Honey Mustard Sauce

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 tablespoon mayonnaise

Pesto Mayonnaise

• 1 teaspoon basil pesto
• 1/4 cup mayonnaise

Instructions

• In a small bowl combine the ingredients for the honey mustard sauce. Spread mixture on one side of bread.
• In another small bowl combine the ingredients for the pesto mayonnaise. Spread mixture on other slice of bread.
• Top with shredded Parmesan cheese, followed by spinach, asparagus, chicken. Top with slice of provolone followed by other slice of bread.
• Preheat grill pan to medium heat or panini press until ready. Grill for 2-3 minutes, then flip over and press down with another pan to add weight. Or if using panini press until it signals it's done.

Notes

*I used Rotisserie chicken
**Using a vegetable peeler, peel asparagus into ribbons

The post Spring Chicken Panini appeared first on Easy Recipes From Home.

Yes this is the same child who one month ago would cry when we’d drop him off at the church or gym nursery. So prayers for him and myself please!

I know it’s Monday and you normally get a weekly meal plan from me but not this week. If you really want one we’re having Shrimp Pad Thai, BBQ Pork Tacos, and Jalapeno Popper Burgers. But other than that life has been a little hectic I’m shocked that you might actually get TWO recipes in one week! I mean that hasn’t happened since kids came into the picture.

Last week the kids and I were in Kennesaw to see my parents because John was out of town most of the week. Then I took a paella cooking class which was so much fun. I can’t wait to remake it. Later in the week I had a Mexican night with my best friend. Mainly to test out my better than velveeta cheese dip just in time for college football season to start.

How have yall been? Have any favorite go to lunch ideas for the kids to take to school? I am definitely going to try out of some these from Annie Eats.

But enough about life and the fam jam – let’s talk sandwiches.

Even though in an effort to lose a little weight I’ve been eating salads like this Chicken, Cranberry, Apple, and Pecan one or Chicken, Artichoke, Sun Dried Tomato one – I switch it up with some sandwiches every now and then. So what do you get when you put my favorite salad in between two slices of bread? This Beet, Fig, and Goat Cheese Sandwich of course. Hey I don’t claim to be a comedian. I’lll stick to wife, mom, food blogger, and HR generalist.

So I switched up the mixed greens to arugula, took out the caramelized onions and added figs, and traded the ruby beets in for golden ones. Now I got this cranberry walnut bread at the farmers market and found another similar one at Great Harvest Bread Company also. But if you can’t find it a walnut raisin bread would work! And if you can find a sweet goat cheese like honey or honey/fig then that adds even more flavor!

Print

Beet, Fig, and Goat Cheese Sandwich

Servings 2 sandwiches

Ingredients

• 2-3 loose golden beets
• 2 teaspoons olive oil
• 6 fresh figs dried will also work, trimmed and cut in half
• 2 oz. softened Goat Cheese
• 1/4 cup Arugula
• 2 teaspoons balsamic vinaigrette
• 4 slices of Cranberry Walnut Bread

Instructions

• Preheat oven to 425 degrees.
• Wrap each beet in aluminum foil. Roast on baking sheet for 30-40 minutes or until fork tender. When cool enough to handle, peel off the skins and slice into bite size pieces.
• Dress the arugula with balsamic vinaigrette.
• Divide the goat cheese in half and spread on one slice of bread per sandwich. Then place figs on top, followed by the beets, arugula and other slice of bread.

The post Beet, Fig, and Goat Cheese Sandwich appeared first on Easy Recipes From Home.

First I know the title is a mouthful. Do I care? No! Why? Because every ingredient is full with rich flavor and oh so worth it!

Do you remember this salad that was on repeat for quite a while at our house? Well I had tons of leftovers so I made a sandwich out of it. But then I forgot to take pictures so 5 months later I used winter veggies to remake the sandwich. You’re okay with that right?

It finally snowed in Alabama which makes me happy since I’m kinda missing the winter in Indy. Shh don’t tell anyone.

The downside to the cold weather though is having small children. I have to say it’s not really worth it to me to get out with them much. You spend 5 minutes getting them into the car, 5-10 minutes bundling them up before we go into the store, 5 minutes unbundeling them so they don’t die from heat exhaustion…did you forget I have two under two? You get my point.

So I just plan to stay home use Shipt to get my groceries. And while right now would be the perfect weather for some beef stew – I decided I wanted a filling meal without the meat. Just like those tacos I had a few weeks ago.

Now your question might be what if I don’t like one of the ingredients listed? Then it’s simple – don’t use it. And while I’ve recommended winter vegetables because it is a winter vegetable sandwich if you find yourself making this in the summer then switch out of some the parsnips for summer squash, etc.

Same goes for the goat cheese. If you are a rosemary fan instead of thyme then switch it out as well. The best part of cooking from a recipe is using it as an outline to make what you want!

Print

Winter Vegetable Sandwich with Pesto and Whipped Goat Cheese

Servings 4 -6 sandwiches

Ingredients

• 1 butternut squash peeled and cubed (2 cups)
• 1 medium sweet potato peeled and diced (1 1/2 cups)
• 2 parsnips peeled and roughly chopped
• 3 carrots peeled and roughly chopped
• 1 acorn squash peeled and cubed
• 1 red onion diced
• Olive Oil
• Salt
• 1 loaf Ciabatta Bread or use individual ciabatta rolls
• Pesto

Whipped Goat Cheese

• 4 oz. softened goat cheese
• 1 tablespoon whole milk
• 1 tablespoon fresh herbs I recommend mix of parsley and thyme

Instructions

• Preheat oven to 400 degrees.
• Spread vegetables on baking sheets, toss with olive oil and salt and roast for 30 minutes.
• While veggies are roasting, make the whipped goat cheese. Combine the goat cheese, herbs and milk in food processor. Whip for 30-45 seconds until smooth. Transfer to small bowl until ready to use.
• Spread goat cheese on bottom piece of bread then top with about 1/2 cup of vegetables.
• Spread top piece of bread with pesto and place on top of the veggies.

The post Winter Vegetable Sandwich with Pesto and Whipped Goat Cheese appeared first on Easy Recipes From Home.

I love remaking dishes that I enjoy at restaurants. Panera and Paradise Bakery both have similar dishes on their lunch menu. And I just could not get enough of them after I gave birth to John Grayson. I mean I am talking I would get them 2 or 3 times a week.

Kind of like my craving for Jason’s Deli California Club or Pepperidge Farm Sausalito Cookies when I was 9 months pregnant.

Speaking of John Grayson, he is officially sleeping through the nights (I probably just just jinxed it). But I could jump for joy with how excited that makes me – more time for studying & recipe testing!

I used shredded rotisserie chicken for the recipe which I realized is a mom’s best friend.

Just like using pulled pork for the ultimate grilled cheese – having these shortcuts have really helped me in the kitchen lately. I can’t imagine having two kids trying to make all of these recipes. How do you moms do it?!

Print

Mediterranean Wrap

Servings 1 Wrap

Ingredients

• 1 whole wheat tortilla
• 2 tablespoons roasted red pepper hummus
• 3 cucumber ribbons see instructions
• 1/3 cup chopped salad*
• 1/8 cup feta crumbled
• 1/2 cup shredded chicken
• Tzatziki sauce for dipping

Instructions

• On the tortilla spread the hummus in the center of the wrap.
• To make the cucumber ribbons, peel the outer layer of the cucumber. Then take your peeler and continue to peel what looks like 3 ribbons off one side.
• Add the cucumber ribbons on top of the hummus, followed by the rest of the ingredients.
• Roll up the wrap and use the tzatziki for dipping.

Notes

*I used the pre-made salad bag mix of green cabbage, romaine, and carrots.

The post Mediterranean Wrap appeared first on Easy Recipes From Home.

This day normally has a bit of excitement for me since I know by the end of the day John will be getting home from work and we have the whole weekend as a family. But this Friday in particular is a little more special since Mama has been here all week long. And that means shopping, getting things done on my to do list, an amazing babysitter for JG, and yes yes I can spend hours in the kitchen.

Last week I made my go to BBQ Pulled Pork in the crock pot – sandwiches with baked beans, macaroni and cheese, and then yes the ultimate grilled cheese. If I could have a grilled cheese (the “fancy” kind as John likes to refer to them) everyday without it going straight to my waistline I would.

I got this grilled cheese idea from Eat Streets. Sometimes I binge watch that show and come up with so many ideas to transform into recipes. Too bad we don’t live close to downtown anymore to attend First Friday for the food trucks.

I can’t remember when it was but sometime within the last few years I was introduced to creamy horseradish. Add it to a little mayo and it is the perfect condiment for any meaty sandwich. Add a little arugula to give it a peppery taste…and umm to make it a little healthier right? And cheese…well I thought of all the kinds I could use but decided to go simple with a white cheddar.

Print

BBQ Pulled Pork, White Cheddar and Arugula Grilled Cheese

Ingredients

• 2 slices of white bread
• 1 tablespoon mayonnaise
• 1/2 teaspoon creamy horseradish
• 3 oz. white cheddar cheese
• 1/4 cup arugula
• 1/3 cup pulled pork
• 2 tablespoons softened butter

Instructions

• Heat panini press or large skillet over medium heat.
• Combine the creamy horseradish and mayonnaise together in a small bowl until fully incorporated.
• To assemble sandwiches, spread softened butter on outside slices of bread.On the inside of a slice spread the mayonnaise mixture. Add half of the cheese, followed by the arugula and then pulled pork.Top it with remaining cheese and slice of bread with buttered side up.
• Cook sandwiches until golden brown on both sides.

The post BBQ Pulled Pork, White Cheddar and Arugula Grilled Cheese appeared first on Easy Recipes From Home.

Which is why I look forward to Saturdays even more than I used to now. John and I now call them mommy days. He is sweet and takes care of John Grayson so I can get errands done and cook.

And last Saturday in particular was filled with me spending all day in the kitchen, as you probably could tell from Instagram. I made Baked Eggs, Cheese and Bacon, a Blueberry Smoothie, Cherry Fizz Cocktail, Coleslaw and BBQ Pulled Pork Mac and Cheese – all recipes that needed to be tested or photographed.

Now if you ever look at my menus on my blog you know that we have been eating these BBQ sandwiches like twice a month. One because they are that easy and two who doesn’t love BBQ?! Well actually that used to be me – one thing I know that John is glad that changed.

One of the things I love about barbecue sauce is the variety of flavors and profiles. You got sweet, spicy, tangy, honey bourbon, chipotle, hickory smoke – the list goes on. So since the 4th of July is right around the corner. Why wouldn’t you eat some barbecue?

Now I know technically we are supposed to be firing up the grill and watching the fireworks but why not give that grill a break or just grill some vegetables and let this slow cooker dish be the star!

All you need is some BBQ sauce (store bought or homemade), an apple and onion, pork butt, and some hamburger buns (another 5 ingredient fix meals).

You can leave the sandwich as is or of course you can always add some cheese (I recommend Gouda) or coleslaw to top it off. And as for leftovers (that is if you have any) just wait until you see what I have in store for you next week- BBQ Pulled Pork Mac & Cheese – a match made in heaven.

So go ahead crack open a beer, fire up the slow cooker and let it go to work. Have a good and safe 4th everyone!

Print

Slow Cooker BBQ Pulled Pork Sandwiches

Ingredients

• 1 apple cored and cut into slices
• 1 yellow peeled and quartered
• 3-5 lb. pork butt or shoulder
• 4 cups barbecue sauce
• Kaiser rolls or hamburger buns

Instructions

• Place onion and apple in the bottom of the slow cooker, followed by the pork butt.
• Pour BBQ sauce all over the pork.
• Cook for 7 hours.
• Remove pork to cutting board. Use two fork to shred the meat.
• Place back in slow cooker for 30 minutes.
• To serve: Place a big helping on a bun.Add additional BBQ sauce if desired.

The post Slow Cooker BBQ Pulled Pork Sandwiches appeared first on Easy Recipes From Home.