••••AVOCADO 🥑TOMATO🍅& CHICKEN🐔SANDWICH🐔🥑🍅🥗🧀🥪🥖🍞🥐!!•••

(Source: eatingwell.com recipe and photos & Foodies’s Hut video)

••••AVOCADO, TOMATO AND CHICKEN 

••••SANDWICH🍅🥑🐔!!

Avocado, Tomato and  Chicken Sandwich

1 serving

Nutrition information

 

• Serving size: 1 sandwich
• Per serving: 347 calories;  12 g fat(2 g sat);  8 g fiber;  28g carbohydrates;  31 g protein; 89 mcg folate;  63 mg cholesterol;  5 g sugars; 2 g added sugars; 422 IU vitamin A; 11 mg vitamin C; 75 mg calcium; 2 mg iron; 258 mg sodium; 647 mg potassium 
• Nutrition Bonus: Folate (22% daily value)
• Carbohydrate Servings: 2 
• Exchanges: 1½ starch, ½ vegetable, 3½ lean meat, 1½ fat

••••ENJOY THE VIDEO!!

🐔🥑🍅🐔🥑🍅🐔🥑🍅🐔🥑🍅🐔🥑🍅🐔

Preparation

• Active
  5 m
• Ready In
  5 m

1. Toast bread. Mash avocado with a fork and spread onto one piece of toast. Top with chicken, tomato and the second piece of toast.

• Tip: If you don't have cooked chicken, you can poach it to use in a recipe. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.)

• 2 slices multigrain bread
  
  
• ¼ ripe avocado

• 3 ounces cooked boneless, skinless chicken breast, sliced (see Tip)
• 2 slices tomato
• ••••SLICED CHEESE 🧀 IS OPTIONAL!!

🍅🥑🐔🍅🥑🐔🍅🥑🐔🍅🥑🐔🍅🥑🐔🍅

••••FRIED CHICKEN SANDWICH🐔🥪🍔🥖🧀🥒🍚🍨🌶🍳🍮🌰🥕🥗🥛🌱🥫!!••••

(Source: abc.go.com recipe & photos & the chew.com & Egg Wan’s Food Odyssey & tastyshop.com video & abc.com)

••••FRIED CHICKEN SANDWICH!!

••••ENJOY THE VIDEO!!

servings: 4

PICKLED CUCUMBERS AND CARROTS:

• 1/4 cup Kosher salt
• 1/3 cup light brown sugar
• 2 fresh bay leaves
• 2 tablespoons whole coriander
• 2 limes (zest only, cut into 1-inch strips)
• 6 cups water
• 1 English cucumber (cut into 1/4-inch rounds)
• 1 pound carrots (peeled, cut into 1/4-inch rounds)
• 1 jalapeno (slit down the middle)

FRIED CHICKEN:

• 2 chicken breasts (boneless, skinless)
• 1 tablespoon Kosher salt
• 1 teaspoon baking powder
• 1 tablespoon granulated sugar
• 1 and 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne
• 1 cup buttermilk
• 1 egg
• 1/4 cup hot sauce
• Kosher salt and freshly ground pepper (to taste)
• vegetable oil (for frying)

SEASONED MAYO:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1/4 cup hot sauce
• 2 tablespoons chives (chopped)
• 1 clove garlic (peeled, grated)

TO SERVE:

• 4 sesame hamburger buns
• 1/4 cup mayonnaise
• 3/4 cup seasoned mayo
• iceberg lettuce (shaved)

• For the Pickled Cucumber and Carrots: In a medium saucepan, over medium-high heat, add salt, brown sugar, bay leaves, coriander, lime zest and water. Stir to combine and bring to a boil, cooking until the sugar has dissolved. Remove from heat, let cool and set aside. 
• In a heat-resistant bowl, add cucumber, carrots, and jalapeno. Pour pickling liquid over vegetables and stir to combine. Set aside to cool. Once cooled, cover and allow to sit overnight or up to 5 days in an airtight container.
• For the Fried Chicken: Line a baking sheet with a baking rack and set aside. 
• Butterfly the chicken breasts, cutting all the way to the other side, creating 2 cutlets from each chicken breast. Place the cutlets on a clean work surface, cover with plastic wrap, and using a mallet, pound to 1/4-inch thickness. Slice each cutlet in half widthwise, and set aside. 
• In a small bowl, add salt, baking powder, and sugar and stir to combine. Season both sides of chicken pieces with salt mixture and place on prepared baking sheet. Transfer to refrigerator, and allow to chill overnight, uncovered. 
• The next day, prepare dredging station. In a shallow baking dish, add flour, cornstarch, garlic powder, onion powder, cayenne and season with salt and pepper. Whisk to combine and set aside. 
• In a second shallow baking dish, add buttermilk, egg, hot sauce and season with salt and pepper. Whisk to combine. Remove 1/4 cup of mixture and set aside. 
• Dredge the chicken breasts in the flour mixture, then dredge breasts in the buttermilk mixture. Whisk the reserved 1/4 cup of buttermilk mixture into the flour and dredge the chicken breasts a final time in the flour and buttermilk mixture, patting any clumps into the breasts. Remove to a baking sheet lined with a baking rack and allow to sit at room temperature for at least 30 minutes before cooking. 
• When ready to cook, fill a Dutch oven with 2-3 inches of vegetable oil and preheat to 360ºF. Line a a clean baking sheet with a clean baking rack. Set aside. 
• Gently place the dredged and rested chicken breasts into the preheated oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove to prepared baking sheet and allow to cool slightly. 
• For the Seasoned Mayo: In a large bowl, whisk together the mayonnaise, ketchup, hot sauce, chives and garlic. Set aside. 
• To Serve: Preheat the oven to 425ºF. 
• Brush the cut sides of the hamburger buns with mayonnaise. Arrange buns, cut side-up on a baking sheet and transfer to the oven. Bake until golden brown and toasted, about 3-4 minutes. Remove and allow to cool slightly. 
• Spread the bottom buns evenly with seasoned mayonnaise, and top each with 2 pieces of fried chicken breasts, lettuce, pickles and top bun. Serve immediately. 
• Tip: Store seasoned mayonnaise in an airtight container for up to one month!
• ••••NOTE: CHEESE 🧀 IS AN OPTION!!
• ••••NOTE: TOMATO 🍅 IS AN OPTION!!

🐔🧀🥒🐔🧀🥒🐔🧀🥒🐔🧀🥒🐔🧀🥒🐔

••••THE RACHEL SANDWICH🍋🍚🥕🍎🍜🍮🥗🥖🦃🧀🥪🍞!!••••

(Source: delish.com recipe & photos & Arby’s video & courtesy of 

Chris Schlesinger & the Cabot)

••••THE RACHEL SANDWICH!!

YIELDS: 1

Ingredients

THE RACHEL SANDWICH

5 oz. sliced roasted turkey breast

2 tbsp. Russian dressing

1/4 c. Creamy Coleslaw

2 slice sourdough bread

unsalted butter

3 thin slices Swiss cheese

••••ENJOY THE VIDEO!!

CREAMY COLESLAW

1 tbsp. Dijon mustard

1 tbsp. cider vinegar

1 tbsp. freshly squeezed lemon juice

1 tbsp. sugar

1 tsp. course salt

1/2 c. mayonnaise

1/4 c. sour cream

1 small green cabbage

2 medium carrots

1 small onion

Directions

1. To make coleslaw: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
3. To make sandwich: Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
4. Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
5. ••••NOTE: YOU MAY GRILL THIS 
6. ••••SANDWICH FOR A NEW TWIST!!

🥪🍜🥗🥪🍜🥗🥪🍜🥗🥪💵🥗🥪🍜🥗🥪

••••HAPPY MOTHER’S DAY 2018🎀🛍🌷💖🌺💐🌸🌼🌻!!••••

(Source: Pinterest & Mother’s Day 2018 & happy Mother’s Day quotes & WhatsAppstatus & Free Animations - Clipart & courtesy of Evana pic & ChromaLuma.com)

••••HAPPY MOTHER’S DAY 2018!!

🌺💐🌸🌷🌺💐🌸🌷🌺💐🌸🌷🌺💐🌸🌷

•••••CHEDDAR, PEPPER, AND AVOCADO SCRAMBLED EGGS IN A JAR🍳🥑🍖🧀🥛🌶🐷!!••••

(Source: women’s day.com recipe and photos & by women’s day kitchen & Con Pulos)

••••CHEDDAR, PEPPER, AND AVOCADO 🥑

••••SCRAMBLED EGGS 🍳 IN A JAR!!

YIELDS: 1 serving

INGREDIENTS

1 oz. cooked ham, cut into 1/2" pieces

1 oz. extra-sharp cheddar, coursely grated

1 scallion, finely chopped

2 large eggs

1 tbsp. milk

Kosher salt and pepper

1/8 red pepper, chopped

1/8 avocado

DIRECTIONS

1. Place half each of the ham, cheddar and scallions in a 10- to 12-oz jar (at this point you can cover and refrigerate overnight). 
2. In the morning, add the eggs, milk and a pinch each salt and pepper. Screw the top on tightly and shake vigorously until well mixed, about 20 seconds.
3. Remove the top and microwave for 60 seconds, then in 15-second intervals until just set. Top with the red pepper, avocado and the remaining cheddar and scallions.

PER JAR 356 CAL, 25 G FAT (10.5 G SAT FAT), 425 MG CHOL, 788 MG SOD, 26 G PRO, 6 G CAR, 2 G FIBER

🍳🥑🧀🍳🥑🧀🍳🥑🧀🍳🥑🧀🍳🥑🧀🍳

••••BREAKFAST IN BED IDEAS FOR MOM🛌🌺🌷🌸🎀🛍💐👒🎈👠👗👛💖!!••••

(Source: Pinterest & Cool Mom Picks & Notonthehigheststreet.com & Chinet & My first grade back pack & first-grade-friends.blogspot.com &

https://zacandlily.co.uk/product/mothers-day-breakfast-in-bed-kit/  & sassydealz.com & bedbathandbeyond.com & DIY Mother’s Day Ideas video & LinkedIn)

••••BREAKFAST IN BED IDEAS FOR MOM!!

https://zacandlily.co.uk/product/mothers-day-breakfast-in-bed-kit/

zacandlily.co.uk

🛍🌷🎀🛍🌷🎀🛍🌷🎀🛍🌷🎀🛍🌷🎀🛍

••••ENJOY THE VIDEO!!

💖🎀🛍💖🎀🛍💖🎀🛍💖🎀🛍💖🎀🛍💖

••••BREAKFAST IN BED FOR MOM💖🛍🎀🌸👗🌷👒🌺☕️🌼🌷🌻💐👠🍓🥖🥪🍳🥛🍮🍚🛌!!••••

(Source: better homes and gardens recipe and photos & the blenderist video)

••••BREAKFAST IN BED FOR MOM!!

French-Toasted Angel Food Cake

Ingredients

• 17 inch angel food cake
• 6eggs, slightly beaten
• 1 1/2cups milk
• 3tablespoons sugar
• 2teaspoons vanilla
• 1tablespoon butter
• Whipped cream or creme fraiche
• Maple syrup
• Cut-up fresh strawberries

••••ENJOY THE VIDEO!!

Directions

🌷👗🌺🌷👗🌺🌷👗🌺🌷👗🌺🌷👗🌺

1. Slice the angel food cake into 10 to 12, 1-inch thick wedges. In a shallow dish combine eggs, milk, sugar; and vanilla. Soak wedges in egg mixture for 1 minute per side. In a nonstick skillet or on a nonstick griddle melt butter over medium heat. Cook 4 wedges at a time for 1 to 2 minutes on each side or until golden brown. To serve, stand slices in cake formation. Top with whipped cream or creme fraiche. Drizzle with maple syrup and top with strawberries. Serve immediately. Makes 10 to 12 servings.
2. 
   

••••NOTE: ADD CREAM CHEESE AND 🍓

••••STRAWBERRY SYRUP IF DESIRED!!

Nutrition Facts (French-Toasted Angel Food Cake)

• Per serving:
 
• 275 kcal , 
• 12 g fat 
• (6 g sat. fat , 
• 1 gpolyunsaturated fat , 
• 4 g monounsaturated fat ), 
• 187 mg chol. , 
• 305 mg sodium , 
• 33 g carb. , 
• 1 g fiber , 
• 15 gsugar , 
• 8 g pro.

👗🌷🎀👗🌷🎀👗🌷🎀👗🌷🎀👗🌷🎀👗