Chicken Sandwich Spread {Dairy-Free!}

This post contains affiliate links because every little bit helps! Chicken Sandwich Spread Chicken salad – especially one with cranberries, apples, and walnuts in it – is one of my favorite uses for leftover chicken. Unfortunately, I don’t get the chance to make it very often due to my Certain Little Someone’s dairy and egg allergies. I’ve tried making it with dairy-free products like coconut milk yogurt and the like, but it just doesn’t taste the same.

A while back, though, I hit upon a unique solution that offers up the chicken salad taste but doesn’t require any dairy whatsoever: instead of binding the salad together with a mayonnaise or yogurt based dressing, all you have to do is blend the chicken with a little bit of broth to create a consistency perfect for sandwiches or crackers! Whether or not you have a dairy allergy or sensitivity, you’ll love this delicious take on the traditional chicken salad. Chicken Sandwich Spread

While this particular recipe is more of a spread than a typical chunky salad,  you can control how smooth it is by how long you process or blend the ingredients together. Alternatively, you could divide the amount of chicken in half and stir in the second portion after the first has been processed.

I make mine in the Vitamix, but I would assume you can accomplish the same thing in a food processor. Chicken Salad Spread

This makes a great addition to your child’s lunchbox… or even your own lunchbox at work! For more great lunchbox ideas, read my recent post, “No More Boring Lunches!”

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No More Boring Lunches!

This post here is just as much for me as it is for you. School for me and The Boys is about to start in another week, and that means lunchboxes for every member of the family every day of the week. (OK, every weekday, anyway.) That, in turn, means forethought and planning, things I’m not super good at. It also means I need some creative ideas at the ready because I hate – HATE – doing the same ol’ thing day in and day out. Hate it, I say.

So I’m doing a little browsing on Pinterest – where all good ideas roam – and am sharing my findings with you. (You can thank me later.)

Here’s to happy lunches! And a happy school year!

(Oh yeah – it doesn’t really matter if you pack the lunches or not. These ideas will still come in handy! Because, you know, no matter what – you still eat lunch.)

1. Chicken Cream Cheese Taquitos

This one was pinned by my friend Christy, The Simple Homemaker. You can make this recipe as healthy as you want… or not. Generally speaking, the more ingredients that are made-from-scratch-at-home, the healthier it will be. (Homemade tortillas, shredded chicken from a crock pot chicken, homemade cream cheese, etc. etc.)

2. Nut-Buttery Fruit Dip

This delicious-sounding dip was pinned by Adrienne, from her site, Whole New Mom.  You can use any nut or seed butter that you want to comply with classroom rules and/or potential allergies. Kids love to dip their food, and this is a deliciously healthy way to encourage them to eat their fruits and veggies while they’re at it! (I really think celery sticks would be yummy with this.)

3. Breakfast for Lunch (Waffles, Anyone?)

Since we don’t get to eat a leisurely breakfast during the school year, why not fix it for lunch? Make a big batch on the weekend, and freeze the extras to pop into school lunches. You can also easily turn them into sandwiches by stuffing whatever normal sandwich filling you usually use in between two waffles. (I like almond or sunflower seed butter myself.) This particular waffle recipe is for Sourdough Pumpkin Waffles, pinned by Paula of Whole Intentions from her guest post at Intentional by Grace.

4. Bacon Guacamole Grilled Cheese

Take your grilled cheese sandwich up a notch (or two or three) by adding some bacon and guacamole to it. This was pinned by Diana of My Humble Kitchen from Closet Cooking.

5. Chili

If you have a Thermos, chili is a cinch to pack into a lunchbox! And so yummy, too. This version is pinned by Beth from her blog, Red and Honey.

6. Pizza Pizza!

Won’t the other kids be jealous of your kid’s lunchbox when he pulls a pizza out of it! Hilary from Accidentally Green posted this delicious version, made with BBQ chicken and bacon.

7. Individual 7-Layer Dip

My friend Jami of The Young Wife’s Guide pinned this gem from The Girl Who Ate Everything. Put these in a sealed container and you’re good to go!

8. Mini Lasagnas

Mini is just cuter. Every time. Crystal, The Money Saving Mom, pinned this idea from Catching Fireflies, and also blogged about it here.

Sadly, that’s all I have time to share for now, but you can check out my No More Boring Lunches Pinterest board for lots more ideas as we go through the school year.

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5 Tips for a Perfect Picnic

We’ve been enjoying a lot of picnics as part of our day-at-a-time staycation, and I’ve learned a few tricks along the way.

Henceforth and therefore, without further ado, I share said tricks with you.

1. Bring along a basic first aid kit.

Eating outdoors just introduces a whole host of potential issues: bug bites, sunburns, scrapes, bruises, etc. Here’s what I always make sure to pack along with the food (Note to the FTC and whoever else cares – many of the links below are affiliate links.):

2. Pack a blanket or tarp.

If there’s a picnic table at your destination, this might not be necessary. Then again, it might be. You never know! We have a very basic picnic tarp-like blanket that is designed to be outdoors and has weights on the corners to keep it from blowing in the wind. You could also use an old sheet or blanket that you have lying around, of course.

3. Don’t forget the utensils!

I can’t tell you how many times I arrived at our picnic spot only to realize I forgot either the spoons, the forks, or a knife. So now it’s the first thing I think about! Even if you pack an entire spread of finger foods, just be on the safe side and pack a complete set (fork, spoon, knife) just in case.

4. No more boring picnic food!

Not being a huge fan of sandwiches, I’m always trying to think outside the box for creative picnic food ideas. I’ve compiled a list of picnic food options for you to consider, or you can check out the following articles:

5. Bring your picnic on wheels.

I probably wouldn’t even know such a thing as this existed – and I certainly wouldn’t put it on my top 5 picnic tips must-haves list! – if it weren’t for the fact that I picked one up at a yard sale for a ridiculously low price… and now find that I can’t live without our rolling cooler! This Rolling Cooler on Amazon is very much like the one we have, including the mesh pockets on the side that are perfect for the aforementioned first aid items. Ours also has a zippered pocket in front that’s perfect for paper plates, napkins, and utensils. There’s even enough space in the cooler to shove our picnic tarp, so our entire collection of picnic supplies fits into one convenient rolling case, which, incidentally, can even be pulled by our Certain Little Someone (who feels very proud of himself whenever he’s put in charge of it). I call that a total win-win!

What’s your perfect picnic tip?

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5 Picnic Food Ideas

As part of our Day-at-a-Time-Staycation, we’ve had quite a few picnics this summer. My Certain Little Someone was trying to keep track of them at first, but he lost count somewhere around 4 or 5, and we’ve had quite a few since then!

Except for the minor issue of bugs (ahem), I love picnicking because:

  • it’s a fun way to experience the outdoors.
  • it’s a fun way to eat lunch.
  • it’s one way to enjoy local parks and historic areas.
  • IT SAVES MONEY! No need to eat out when you have a picnic in tow.

(In case you couldn’t tell, that last point was my favorite one, and in my opinion is reason enough for picnicking anytime.)

Picnicking all summer long is no fun if every picnic is the same, besides which I’m not a huge sandwich fan, so I’ve been getting creative with our picnic lunches. Here are a few of the things we’ve enjoyed on our outdoor luncheons:

1. Cold Plate

I actually posted about the idea of a Cold Plate lunch/dinner way back in 2009 (seems like ancient history now). The concept is this: just pack a variety of cold cuts and crudites that can be eaten with the fingers and with little fuss or mess.

Some ideas to include in your Cold Plate lunch:

  • Boiled Eggs
  • Cheese Cubes
  • Leftover Sliced Meat
  • Lunch Meat
  • Sliced Cheese
  • Various Vegetable Crudites: Celery Sticks, Carrot Sticks, Broccoli, Cucumbers, Peppers, etc.
  • Fruits: Grapes, Watermelon, Berries, Apple or Pear Slices, Clementines or Oranges
  • Dried Fruit

2. Meatballs & Dips

Another idea I posted way back when was a finger-food meal concept that included meatballs and sliced apples, both with dipping sauces. Meatballs can be made ahead, and can be made in pretty much any flavor profile desired, with an appropriate dip to match. Bring along some toothpicks and have a dippity-do-dah day!

Here are some meatball recipes I’ve enjoyed:

As a side dish, bring these super cute “Veggie Gardens”.

3. Bean Patties

Say wha?? Yep, bean patties. They’re healthy, sturdy, delicious, and super easy to make at home if you have some pre-cooked and/or canned beans. (I always keep a stash of cooked beans in my freezer ready to be used for occasions such as this.) Plus, like meatballs, you can make them pretty much any flavor you want!

I usually start with this black bean burger recipe, but the truth is that bean patties are really just a mixture of beans (pretty much any kind), shredded veggies (again, pretty much any kind), some sort of flour or starch (pretty much… yeah, you got it), and seasonings. Sometimes bread crumbs and/or eggs are added, and sometimes not. Whatever ingredients you use, just run them through your food processor until you have a consistency that’s able to be molded into patties. Fry your patties in a little bit of oil or bacon grease on medium-ish heat, and you’re done.

Falafels are a kind of bean patty (or meatless meatball, as they are sometimes formed in spheres rather than patties) made from chickpeas that are particularly delicious. Not a fan of beans? Try these Onion Quinoa Bites.

4. Boiled Eggs

My Certain Little Someone can’t have eggs, so I don’t do this one very often. However, at our last picnic, I made the aforementioned bean patties, which my DH cannot have, so I packed some boiled eggs for him instead. This is a super simple, portable dish that provides a great source of healthy protein and energy. Pair it with fresh fruits and veggies and you’ve got a winner meal right there.

5. Cheese & Crackers

Here’s another idea from the olden days of my blog: Pack some crackers and assorted toppings for your picnic lunch. Cheese is an obvious choice, but tuna salad, egg salad, or chicken salad are great options, too. Really, just about anything you’d put on a slice of bread can be paired up with crackers, too, and it makes a fun lunch for everyone. In fact, bring a variety of toppings and everybody’s happy!

Happy Picnicking!

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Quick & Easy Fish Fingers

I don’t have a lot of fish recipes on this blog because, frankly, I didn’t really cook fish until about a year ago or so: Canned tuna and salmon were pretty much the extent of my fish-cooking repertoire. Also, since I didn’t really grow up eating a lot of fish, I hadn’t really developed a taste for it and honestly knew nothing about it. 

But for the past year or more, I’ve been slowly learning more and more about fish and how to prepare it, and I’ve realized it’s a busy mama’s secret weapon for quick and easy – but healthy – meals. Fish fillets cook up so quickly no matter which method you choose and offer a lot of great nutritional benefits to boot. Currently, we eat fish once a week, and I’ve enjoyed trying many different recipes and experimenting with different cooking methods.

Typically, I buy the individually quick frozen wild-caught fish fillets because they are the most reasonably priced. I can typically get them for around $4 a pound, and many types of fish are available in this manner (tilapia, cod, whiting and perch, to name a few).

This particular recipe is one of my early experiments, and one that turned out perfectly. It was so simple and so yummy; my kind of recipe! I recommend using stone-ground non-GMO cornmeal for optimum nutrition. 


How do you like to cook fish?

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Toasty Salmon Melts

I’m always looking for great recipes that make use of canned salmon because it’s an inexpensive way to incorporate more of that healthy wild-caught fish into our diets. I don’t really love canned salmon, to be honest, but along the way I’ve discovered some great ways to cook it that are truly delicious. Our whole family enjoys eating fish, which I love!

I stumbled across this recipe for grilled salmon and cheese when searching for more canned salmon inspiration. I changed it up a little bit and turned it into these hot and toasty open-faced sandwiches that are great for lunch or dinner, served with a green salad and/or some fresh fruit. Easy, quick, and healthy. (There’s a reason my blog used to be called Quick and Easy Cheap and Healthy!)



You could also eat this fresh and raw, without baking, but please don’t tell me if you do. Blech. 

What’s your favorite way to prepare canned salmon?

 

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B2S: Fun Sandwich Ideas

Move over, PB&J! As much as we love you, we get, well, a little tired of your goodness. It’s time to spice things up with a little creativity! (Don’t worry; no bento required!)

Waffle Sandwiches - not just for breakfast!

Chicken Cordon Bleu Roll-Ups

Chicken Biscuit Spiral

Flexible Toasty Melts

Pizza Bites

Roast Beef Sliders

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Pitch a Slider to Dad

But first: this is my 300th post, can you believe it?! Wow! I had no idea when I started this blog that I had that much to say.

Secondly: my 2 year blogiversary is coming up this weekend, so stay tuned for a couple of really cool giveaways!

And thirdly: wait. There is no third. On to the sliders then!

Father’s Day is, of course, coming up this weekend, and one way to show Dad he is special (in a good way) is to make him a special meal. Grilling always comes to mind because of the association of guys and grilling, but I am grill-less, so alas, I have no grill recipes for you. Steak is another thing that comes to mind, but we don’t eat that around here very much because it’s expensive. (At least the good steak is, and what’s the point of throwing away money on tough rubbery steak?)


Here, then, is a perfect Dad’s Day meal if you are grill-less and penniless like me: sliders. (Feel free to play up the cheesy baseball references. )

Cue the soundtrack:

Now we’re ready to start. This is not so much a recipe for the perfect slider filling (although I will tell you what I put in mine, and give you some more ideas), as much as it is a trick to make them as easily as possible.

In fact, I’ve started making these once every week or two , because I’ve discovered how quick and easy (and cheap and healthy, yada yada) these are. More reasons why I make them:

  • They freeze beautifully.
  • They are easier to keep than a loaf of bread. Nine times out of ten, I end up with a stale hunk of bread after we’ve had a meal or two with the rest of the loaf, but with sliders, I can easily take the portion I need and keep the rest frozen until I need it again.
  • They look cuter than regular sandwiches.
  • Instant portion control!
  • I think we end up using less bread dough in the end by making it into sliders, because I really think it goes farther.
  • Baking the dough in smaller portions takes less time, both in rising and in actual baking.

In short, it’s a win-win all around. I think my DH secretly feels these are a little bit too girly for him, but when I feel them with something manly like beef, he doesn’t mind. In fact, he’ll polish off several in one sitting (so much for portion control. Oh well, it works for me and that’s the more important thing, since I’m the one who gains the weight in this household.).

I use my artisan bread dough to make my sliders, which should be no surprise to you if you’ve read my blog for any length of time at all. I cannot recommend this bread-making method highly enough for anyone who wants healthy fresh bread, but doesn’t want to invest a great deal of time into it. A few minutes to mix up the dough, then just let it sit on the counter for a few hours (or more – sometimes I let it sit overnight). Keep in the fridge, and for the next two weeks, you have bread dough at the ready for pizza crusts, rolls, flatbreads, and loaves of bread. A loaf of bread still requires quite a bit of resting and baking time, but rolls, pizza crusts, flatbreads  - and sliders! – take very little time to rise and bake (less than an hour all told). Find the instructions for artisan bread dough here.

The last batch of artisan dough I made, I was thrilled to be able to use a kitchen scale for the first time to measure out the ingredients. At the FitBloggin’ conference in May, I was given an EatSmart Kitchen Scale , something I have been wanting for a looooooong time! I was SO excited to pull it out for my artisan bread dough, and I was not disappointed with the results.

Well, to be honest, I was disappointed at first, because the dough was more liquidy than I had ever seen it and I was sure it wouldn’t work. Actually, these turned out to be the best tasting bread I’ve made with the artisan recipe yet, so something was working right!

I’m excited to try even more recipes with the scale (I’ve also had great success with gluten-free recipes!), and you’ll hopefully be seeing more metric measurements here in the future (don’t worry, I’ll still give you cups and TBSPs!).

Hopefully, once I’ve got more practice under my belt, I will be able to share with you what I’ve learned about how to use a scale and the metric system in your baking.

But back to the sliders. If you’re not convinced about the merits of artisan bread dough, don’t worry: pretty much any bread or roll recipe will work in the same way. The trick is more in how it’s baked than how it is mixed together and what the exact ingredients are.

Enough already, you say vehemently! OK then, so what is this trick to making sliders?!

Easy. A muffin tin! That’s it. All you have to do is portion out your dough into a muffin pan (fill each cup about halfway), let it rest for 15-20 minutes, then bake it for another 15-20 minutes at 450F.

And voila! Perfect little slider buns. (Awww, so cute!)

Once they’re cooled down a bit, you just remove them from the pan, slice them in half horizontally, and fill them with whatever you desire. Most recently I made roast beef sliders (sure to be a hit with Dad if he’s a beef-eater like my children’s father!), using up some leftover roast beef. I layered the following on the bottom piece of the roll:

  • thick slice of roast beef
  • 1 TBSP of homemade BBQ sauce (I will have to blog about that one soon!)
  • a dill pickle “hamburger slice”
  • half a piece of provolone (or whatever cheese I had at the time)
  • a piece of lettuce from my garden
  • a swirl of spicy brown mustard on the “lid”

Of course, you can put in your slider whatever your little heart (or Dad’s heart) desires. Pretty much anything that goes in a sandwich can go in a slider, just in smaller (and cuter) portions. Some suggestions:

  • pulled pork
  • shredded beef
  • chicken salad
  • tuna salad
  • lunchmeat and cheese
  • BLT
  • crab salad (especially good for a luncheon with guests)
  • etc.

So, to recap:

Sliders are QUICK because they take less time to rise and bake than traditional loaves of bread. They also defrost more quickly, and are quicker to utilize than bread. They’re great for weeknight meals, or lunchboxes.

Sliders are EASY-er to bake than loaves, at least in my opinion. Free-form artisan loaves can be tricky to shape and bake properly, but with the muffin tin, all you have to do is plop the dough into the tin. It does help, I think, to cut a small slit in the top of each slider before baking, otherwise you get a Hershey-kiss-like effect.

Homemade sliders are so CHEAP! Flour, water, yeast, and salt. Pretty basic!

If you use at least half whole grains, and appropriate fillings (veggies like lettuce, tomato, cucumbers, etc.), they can also be very HEALTHY.


Hearth and Soul Hop at the 21st Century Housewife

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Guest Post: Quesadillas and Bean Dip for Cinco de Mayo

Today Amy from A Little Nosh, is sharing her Cinco de Mayo menu with us! But before we get started with that, just a reminder that we have ONE package of GreenLine Green Beans left to give away. All you have to do is leave a comment on my Facebook page!

I live outside of Washington, D.C., a veritable melting pot of cultures. My son goes to a preschool with kids from many different nationalities, backgrounds, religions, and skin colors. I love to see him experiencing the diversity that I didn’t have growing up. I love that my son is exposed to a beautiful cross-section of people. To me, an important part of parenting him includes exposing him to different cultural celebrations.

Cinco de Mayo is a perfect opportunity to discuss Mexican culture, and what better way to start the lesson then with a delicious meal? But first, I needed to find out what exactly Cinco de Mayo is.

Did you know that, contrary to popular belief, it’s NOT the Mexican day of independence? Nor is it a holiday created by the good folks at Corona. It’s actually a celebration of the victory of the Mexicans over the French in 1862. Who knew??

Anyway, we like to keep things pretty simple here at A Little Nosh. Some bean dip and quesadillas are a perfect backdrop for discussing and celebrating this important day in Mexican history.

 

 

Bean Dip

Half of a 15-oz can black beans, drained and rinsed
Salt and pepper

1. Put black beans in a Magic Bullet or food processor and process, adding water as needed, until desired consistency. Add salt and pepper to taste.

Does it get any easier? Also, I ran out of tortilla chips so I just made my own by cutting tortillas into triangles, spraying with cooking spray, dusting with salt, and baking at 350 degrees for about 10 minutes.  This works best with corn tortillas.

Chicken Quesadillas
1 Tbsp taco seasoning
1 Tbsp water
1 boneless skinless chicken breast, but into small thin strips
1 cup (or less) Mexican blend cheese
A mixture of red peppers, green peppers, and onions, cut into small thin strips
1 Tbsp plus 1 tsp vegetable oil
Medium sized flour tortillas

1. Combine taco seasoning and water, and toss with chicken to coat.

2. While chicken is marinating, heat 1 Tbsp oil in a saute pan and add veggies, cooking until peppers and onions are soft, about 5 minutes.  Set aside.

3. Using a grill or a grill pan, cook chicken 2 minutes on each side, or until cooked all the way through.

4. Heat 1 tsp oil in a nonstick skillet.  Place a tortilla in pan, and sprinkle with about 1/4 cup cheese.  Add some chicken and veggies and top with more cheese.  Place another tortilla on top.  Place a lid on the pan and heat quesadillas for about 5 minutes, flipping halfway through, or until tortillas are golden and cheese is melted.

5. Top with salsa, sour cream, more cheese, whatever floats your boat. I like to use a pizza cutter to cut the quesadilla into quarters.

This recipe is meant mainly as a guide, as quesadillas can be personalized in a zillion different ways.  Instead of taco seasoning, marinate your chicken in salsa.  Instead of peppers and onions, substitute broccoli.  Add more cheese, less cheese, more filling, less filling.  Experiment and see what you like.  You can’t do this wrong.

Enjoy and have a great Cinco de Mayo.  And a special thanks to Quick Easy Cheap and Healthy for allowing me to quest post.  Happy birthday!
Amy is a mom to a three-year-old who keeps her smiling every day, wife to a handsome, funny, smart husband, and a  full-time title insurance underwriter (exciting, huh?). She lives in the Washington, DC suburbs in a tiny condo, with an equally tiny kitchen. She doesn’t have time (or space) for fancy schmancy recipes, so most of what you’ll see on  A Little Nosh are very simple and user-friendly recipes.

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Not Your Grandma’s Ham & Pasta Salad

Still have a little bit of leftover ham? Or perhaps you froze the leftovers to use another day? In any case, you might want to consider bookmarking this recipe: ham and pasta salad taken to a whole new level.

I’m sure you’ve all had that quintessential Easter leftover dish made of macaroni, ham, peas, and Ranch or mayo-based creamy dressing. It’s not bad, but… it does get a little old. Plus, it’s a no-go if you’re trying to stay away from dairy and eggs like me.

I tried in vain last night to find a ham and pasta salad recipe that did not feature the seemingly ubiquitous mayo or otherwise creamy salad dressing. Then I switched gears and tried to find a vinaigrette version. Fail. Then I looked through my own recipes that I’ve used for other types of pasta salads (chicken, tuna, etc.) and once again none of them seemed to be quite what I needed.

So I made up my own, which is always dangerous. Because ham and some pork products just seem to go so well with certain sweet fruits, and since I had some fruit readily available to me, I decided to go that route. I also serendipitously had a bottle of blackberry balsamic vinegar, which doesn’t happen every day, believe me.

Since I kind of made it on the fly, not really expecting it to be 100% successful, I don’t have a specific recipe for you. I’ll tell you what I used, though, and the measurements as much as I can so that you can recreate your own version with what you have at home.

If you’re ready for a different take on ham and pasta salad, here you go!


I started with half a box of Barilla Plus farfalle noodles, cooked according to package directions. While the noodles were cooking I chopped up some cold ham, probably about 1 cup of diced ham, which I placed in the bottom of a large bowl. To that I added half of a chopped mango. Later on, to my portion I added strawberries and kiwi, which my DH doesn’t eat. To add them to the salad in its entirety, I’d suggest about 1/2 cup chopped strawberries, and 1 chopped kiwi. Add more if you want! In a separate small bowl, I whisked together about 2 TBSP of blackberry balsamic vinegar with approximately 4 TBSP olive oil, plus some sea salt and freshly ground black pepper. You’ll probably want to use about 3 TBSP of flavored balsamic vinegar with 6 TBSP olive oil, and don’t be shy about the salt and pepper. The salt is needed to balance out all the sweetness of the fruit. Drain and rinse the noodles and add them to the large bowl. Stir everything together, then drizzle with the vinaigrette. Stir again until it is thoroughly coated. Refrigerate until ready to serve. Top with freshly grated Parmesan, if desired.

You can do what you want with this recipe. Try different noodles, either different shapes, or different flavors (I made a rice-noodle version for my Certain Little Someone). Try different fruits, like peaches, nectarines, plums or apples. Grapes would be lovely, too! A plain balsamic vinegar should work well if you don’t have any flavored, but you may want to add just a touch of sugar.

This is a very QUICK weeknight recipe. In the summer, I love to whip up pasta salads for busy weeknight dinners. A big plus is that they make a lot of extra, so you can have leftovers or invite friends over.

Pasta salads are very EASY, too. Most people can boil a pot of noodles! And… it can be a one-bowl dinner too!

Another reason I serve pasta salads weekly is because they save money on meat. I use leftover or canned meat (mainly tuna) to save money in my grocery budget, which makes it a great CHEAP choice.

I happen to think this is a very HEALTHY version of pasta salad, because of the noodles made with fiber- and protein- rich ingredients, as well as all the fruits.

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