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December was so much fun I’m finding it difficult to get back into routine. Sadly, the decorations are packed away and my house is a bland, empty shadow of it’s holiday glittery self.
I’m also paying for all the wonderful, but not so healthy food I enjoyed from Thanksgiving until New Years. Like migas from heaven made with a bacon grease base. On one of the more exciting weekends, my Texas-Montana-transplant-friends Cliff and Mari came to visit and make us their favorite breakfast. Migas.
Now, I make migas at home. Well, I make northwestern migas; chopped corn tortillas fried up with a little extra light olive oil tossed with eggs, sautéed peppers and onions and a light sprinkle of cheese. They’re decent, but Cliff’s migas are a whole heck of a lot better than mine, probably because he’s a real Texan, instead of a wannabe like me. Or maybe it’s the bacon grease that wins.
I’ll share Cliff’s recipe in the next day or so, but be forewarned. It isn’t diet food! Unlike this little sandwich, which I’m going to be eating for the next month while I lumber away on my treadmill.
Chicken Apple Salad Sandwiches with Ginger
Printer Version
An easy lunch option, serve as a sandwich on good whole grain bread or over a bed of spinach.
12.5 ounce can of chunk chicken breast, drained and rinsed
1 stalk celery
1/2 granny smith apple
2 tablespoons Spectrum Eggless Vegan Light Canola Mayo or Reg. Mayo
1/4 teaspoon sugar
1/8 teaspoon ground ginger
Salt and pepper to taste
1. Place chicken in a medium sized bowl and cut up any large chunks with a fork. Slice celery into three long thin strips then cut sideways into a dice. Cut apple into very thin sliced then into bite size pieces. Place celery and apples into the bowl.
2. Mix in the rest of the ingredients and salt and pepper to taste. Serve on bread or over a bed of spinach.
Recipe and photograph by Laura Flowers.
