Tuesday, September 25, 2012


My Boss' SIL took our family pictures on Sunday at my parent's house in the country.  Here are two sneak peaks she sent me today. I cannot wait to see the rest!

Saturday, September 22, 2012


The Med Sandwich from Noodles and Company ----- I am obsessed with it.  I figured someone out there in cyber space had to have posted a copy cat recipe for it, so after a bit of googling, I finally found one!  I   have made it a million times, made a few changes here and there and love it every time!  It is actually pretty healthy and a great way to get in your veggies!

• 1 package of your favorite flatbread (mine is One Republic Artisan-Style 
Flatbread from Woodman's)

To saute:
• 1 cup cooked chicken breast
• 1 bunch spring onions, sliced
• 2 cloves fresh garlic, chopped
• 2 Portobello mushroom cap, gills removed
• 1 red pepper
• 1 tablespoon white wine
• 1 cup fresh baby spinach leaves

• ½ cup low fat plain yogurt
• 2 tablespoon low fat mayo
• 2 teaspoon Sriracha sauce (or your favorite hot sauce)
• 1/2 lemon, squeezed

tomato, chopped
cucumber, chopped
feta cheese, crumbled
Fresh cilantro (I do not use this - Not a cilantro fan)

Preparation: Bake and chop chicken into nite-size pieces.
Chop garlic, slice onions, mushrooms and slice the peppers. Set aside.

Coarsely chop ½ of the cucumber and tomato. Set aside.

For the sauce: Combine the yogurt, mayo, the juice of ½ of a lemon squeezed, 1 clove of fresh garlic and the Sriracha sauce. Whisk and set aside.

Saute over medium heat: Peppers, onions, garlic, white wine, mushrooms until lightly golden. Add spinach to wilt.

Toast or grill the flatbread to warm - I cut each sheet of flatbread in half, lightly spray the top with cooking spray and broil it on high on the oven until it is just slightly brown. (watch it closely b/c it goes from toasted to burnt real fast!)

Place the chicken and saute mixture onto flatbread, add 1 tablespoon of sauce, garnish with tomatoes, cucumbers, feta, and cilantro.