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Ham and Egg-Salad Heroes

Ham and Egg-Salad Heroes

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  • 1 pound purchased egg salad (about 2 cups)
  • 6 ounces smoked ham, cut into 1/2-inch dice
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons chopped fresh tarragon
  • 4 hero rolls or kaiser rolls, split horizontally in half
  • 1 red bell pepper, thinly sliced into rings
  • 4 large romaine lettuce leaves

Recipe Preparation

  • Mix egg salad, smoked ham, green onions, and tarragon in medium bowl. If the egg salad seems dry, stir in additional mayonnaise by tablespoonfuls. Season to taste with salt and pepper. Divide egg-salad mixture among bottom halves of rolls. Top with bell pepper rings, lettuce leaves, and top halves of rolls. Cut each sandwich in half and serve.

Recipe by Melanie Barnard, Brooke DojnyReviews Section

  • ½ ripe avocado
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon avocado oil
  • 3 hard-boiled eggs, chopped
  • ¼ cup finely chopped celery (about 1 stalk)
  • 1 tablespoon snipped fresh chives
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 4 slices whole-wheat sandwich bread, toasted
  • 2 leaves lettuce

Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.

Low FODMAP Sandwich Ideas

While it can be fun to unleash your creativity on the Low FODMAP Diet, sometimes it's helpful to go back to basics. Breakout your lunchbox, because here are three of my favourite low FODMAP sandwich ideas.

Sandwiches are the unsung heroes of lunchtime. They're an easy and inexpensive way to fuel yourself on a busy day, and with the right ingredients, you can still have a little fun. The trick to getting your sandwich from the kitchen to the office is storing your wet ingredients separately.

Worried about soggy sandwiches? The trick to getting your sandwich from the kitchen to the office is storing your wet ingredients separately.

Toasted Tomato Sandwiches

These are great when you need something fast. I save them for days when I only have a few minutes for lunch, or when I need a quick but filling snack.

To make a toasted tomato sandwich, toast two pieces of low FODMAP bread and spread some homemade aioli on each slice. Add one piece of cheddar cheese, some lettuce, a tomato slice and you're done.

Egg Salad Sandwich

These need a little more planning, but they can be made ahead. They're also a fantastic way to add some protein to your lunch.

To make this classic sandwich, mash 8 hard-boiled eggs in a medium-sized bowl. Add 3 tbsp homemade aioli, 2 tbsp of plain mustard, and a pinch of paprika, salt, and pepper. If you want to spice it up, you can also add a tbsp of minced green onion (green parts only). Serve on your favourite low FODMAP bread.

If you're traveling with one of these, put a piece of lettuce between the bread and the filling so it doesn't get soggy. Make sure you refrigerate the sandwich if you'll be out for more than 2 hours (1 hour if it's hot outside).

BLT Sandwich with Chicken & Avocado Aioli

This epic BLT sandwich is served with a chicken breast and topped with mouth-watering avocado aioli.

To make this recipe, toast two pieces of low FODMAP bread and top with lettuce, tomato, bacon, and thinly sliced pieces of chicken breast. Top it off with some avocado aioli, then close it up and enjoy.

Do you have a sandwich you swear by? Let me know in the comments below. Don't forget to PIN THIS POST for later.

These low FODMAP sandwich ideas are a great way to keep yourself fueled throughout the day. If you like these recipes subscribe to my mailing list below. You'll get new articles and low FODMAP recipes delivered right to your inbox.

If you like this post, don't forget to share it! Together we'll get the low FODMAP diet down to a science!

About Amy Agur

Amy is a Monash-certified health coach and nutritionist who works with women who feel like IBS is running their lives. She helps them create a clear vision of the life they want and a straightforward game plan to get them there.

Retro Frosted Tea Sandwich Loaf: Happy 89th Birthday Mom!

What better than a delicious and show-stopping Retro Frosted Tea Sandwich Loaf to celebrate mom&rsquos 89th? It was such a fun afternoon tea to put together for her!

Tea sandwiches were definitely happening, but as she ranted about &ldquokeep it simple&rdquo and &ldquodon&rsquot make too much food&rdquo, I decided one sandwich loaf would fit that bill. And, it did!

We usually made the individual ones in the &ldquoretro days&rdquo of this tea sandwich loaf era, but I had seen these. We just never made one like this ourselves. Now was definitely the time.

Isn&rsquot it a pretty little ditty? I can never compete with the celebrations my mom had for her mother. It would be silly to try as I recall her making 20 angel food cakes for her mother&rsquos 80th birthday as well as enough tea sandwiches to feed an army&hellip and petit fours and so much more. When she was 75, I had a lovely luncheon for her and when she was 80 I had a lovely tea for her. Certainly, much smaller than the one she did for her own mom, but it was just lovely and then another much simpler celebration at 85. Simple for me, as she baked 12 angel food cakes for her own party that year! I ordered the sandwiches and veggie trays!

Next year, the family will be taking our first trip together to celebrate her 90th. Early, in the fall. It&rsquos more economical, and it ensures we can still have another party for her at her condo, as well. We are all so excited about it however, when you get to be this age and as healthy and vibrant as mom, every year deserves a celebration.

Sporting a lovely 2019 seasonal pink Karl Lagerfeld top with bows down the arm and matching shoes with bows, she&rsquos always set a fashion standard second to none.

Ragan and I put together the four fillings for the sandwich two days prior, then put the two loaves in the recipe below together and frosted it the night prior to the tea. That is also when we made the veggies and dip, below.

Isn&rsquot this a great (and so simple) idea for a tea? I prepared this for Amy&rsquos Baby Shower a couple of years ago, too. It&rsquos a nice little idea to have up your sleeve when doing a function like this.

Ragan and I also prepared our favourite Retro Tomato Soup Shrimp Dip when we made the fillings as we could both have it on Evolv Health Total Reboot Program and it rounded out the savoury menu nicely as the four fillings included chicken, ham, pimento cheese and curried egg salad. No shrimp.

Of course, mom made her own birthday cake! She actually made 4, iced two, and I only allowed one to be served. It wasn&rsquot all eaten, but that was only because I also made her a cake. She is famous for her angel food cakes and if you have never had one made from scratch, you should put it on your bucket list immediately.

The Duke Cake from Duchess Bake Shop is Vanja&rsquos favourite cake and my favourite chocolate cake for a grand finale or an occasion as special as this. It is a process it is a production. I will likely write about the class I took learning to make it, but suffice it to say, this cake did disappear during the afternoon tea, only because everyone there had a piece of each and some had only the chocolate as they knew they could come back for a slice of mom&rsquos cake, anytime!

Two perfect cakes for this event as they are polar opposites in flavour, texture and appearance, but rivals regarding which is best. It would be impossible for me to pick. So, mom&rsquos hair done, Ragan and I arrived a couple of hours early to set up, and oh, what a day it was!

Retro Frosted Tea Sandwich Loaf: Read for the Party

Olives, brie, Tomato Shrimp Dip with crackers, Veggies and Dip, and the Frosted Sandwich Loaf are the savoury offerings set out on mom&rsquos island of her &ldquoover 45 years old owners only&rdquo condo kitchen.

Coffee ready in an urn. Only way mom ever makes it when having company. (Yes, my mom got a Thermomix for Christmas from me last year! She loves it!)

All kinds of teas available&hellip

But even though this is a senior party, they&rsquoll be passing on the coffee and tea, in general, and sloshing the wine! After all, most of the guests live right in the building. No worries about not getting home safely. Well, nothing substantial. There are always a few of these lovely gals that could make an unexpected hook up on the way home. Tee-hee.

View from the stove to the entry. I dressed the top of the Frosted Tea Sandwich Loaf with chives and minced black olives.

The kitchen table is pushed up to the island to accommodate the over 20 guests and sporting mom&rsquos famous homemade angel food cake and the sumptuous dark chocolate Duke cake that I made the day prior. Both will be served with Marble Slab Vanilla ice cream with fresh raspberries smashed into it. Pause for a moment and just imagine. Oh, my.

The view from the kitchen island.

Every table is laden with nuts, chocolate or some kind of delectable nibble. Isn&rsquot that always the way at Grandma&rsquos house?

Pretty seasonal dishes that warm the heart pulled out and filled year after year after year.

Mom and I. Getting one&rsquos picture taken to preserve the memory of an event isn&rsquot painless so, a good laugh often helps.

I am usually behind the camera. This was a nice surprise.

The grandfather clock chimed &ndash one, two, three &ndash and immediately there was a knock on the door with a steady stream of lovely ladies and within 15 minutes, all were seated with a plate in hand and a drink nearby.

From the bottom of the frosted tea sandwich loaf up: deviled ham and pickled filling, chicken salad filling, pimento cheese filling and curried egg salad filling topped with a thin layer of buttery luscious and colourful avocado.

Olives and veggies and dip accompanied every offering with many also adding on the Retro Tomato Soup Shimp dip with some crackers for scooping. Have a favourite layer or is there one missing you would have added or replace a filling with? Do tell!

What a lovely way to spend the Thursday afternoon prior to the Easter weekend. A sip and savour with a great visit amongst friends.

Retro Frosted Tea Sandwich Loaf: Curried Egg Salad Filling

Mis en place, above. Simple to make and just different enough flavour-wise to be special!

Organic &ldquoknow-your-farmer&rdquo farm fresh eggs are key.

The retro recipe calls for grated onion but the finely minced works far better.

I love curry so this filling is a win-win-win for me and the vibrant yellow of the yolks creates such a lovely contrast in the slice.

Retro Frosted Tea Sandwich Loaf: Chicken Salad Filling

Homemade cooked chicken would clearly be best but is so not necessary with a sandwich loaf however, a really good quality canned chicken is very important.

Celery, though seemingly subtle, brightens the texture and the flavour.

Really delicious on its own, as is the curried egg filling. I could eat either right out of the bowl!

Retro Frosted Tea Sandwich Loaf: Deviled Ham and Pickle Filling

This filling recipe took some consideration. I had no memory or frame of reference for &ldquoDeviled Ham&rdquo flavour-wise. I could imagine the texture and definitely knew the flavour profile I was going for as when I was a child, never thought I&rsquod like the ham-pickle filling, but loved it.

What &ldquoham&rdquo was used back then. The canned ham? Spam? I was sure it wasn&rsquot a &ldquodeviled ham&rdquo, but for the life of me could not recall. So, after reading a lot of labels and recipes went with this simple combination. It worked. I would need to add extra mayo to eat this one out of the bowl, but it was tasty enough to bring a tasty contrast needed to the loaf to leave it as it is.

Adding pickles or anything &ldquojuicy&rdquo is tricky and all juicy chopped ingredients must be blotted when making a sandwich filling to avoid mush. Paper towel works perfectly.

This filling is the easiest. I added considerably more pickles than the original retro recipe. Times have changed. Back in those days, a sliver of garlic had a profound effect upon the palate. No longer. This filling needed a much bolder pickle profile, no doubt about it.

Tastes delish! Much tastier than it looks.

Retro Frosted Tea Sandwich Loaf: Pimiento Cheese Filling

Since visiting Georgia with the Canadian Peanut Commission (touring the entire area and having dinner with Jimmy Carter), I have been a lover of pimiento cheese. I had never heard of it before but did research the foods and history prior to the week there for the festival in Jimmy&rsquos hometown, and then had it served to me on three occasions. Only one time was with cheddar cheese.

Pimientos are not so easily accessible in my Canadian hometown. I can get them, but they were very expensive. Yummy, though! This was the variety I purchased. There are likely many.

Strain, chop and blot, just like the pickles.

Combine all ingredients and be prepared to have your socks knocked off. Deeee-lishious. And another lovely colourful addition to the Frosted Tea Loaf family of flavours.

Traditionally, I do believe it is made with cream cheese. However, this loaf needs to taste good and look good. This was a fourth filling addition to the &ldquoretro loaf&rdquo that wasn&rsquot on the original three-filling recipe. I could not resist for both reasons: colour and flavour as it added that warm orange colour as well as such gooey goodness. This is another filling I could eat with a spoon.

Retro Frosted Tea Sandwich Loaf: Cream Cheese Frosting

And lastly, the frosting. Frosting? Yes! It is a party, after all. Let&rsquos get this sandwich loaf dressed up like the rest of us. Three simple ingredients: Cream cheese, mayonnaise and heavy cream.

Retro Frosted Tea Sandwich Loaf: Putting it All Together

The Four Fillings: Pimiento Cheese, Curried Egg Salad, Deviled Ham with Pickle and Chicken Salad. A bowl of thinly sliced avocado was added by moi for colour, texture and flavour. The avocado was an unknown in the day that this retro recipe was developed and is another perfect addition. And, of course, the cheesy frosting.

Our local bakery takes orders for bread sliced length-wise. May do. Just call and ask to place your order. I like to vary the colour from brown to white.

In those retro days, gals would have the bread coloured which really confused the palate: pink and green bread with fillings. Colourful and tasty, but with the eye and the stomach so closely related, completely confusing and so not necessary. At least nowadays.

Every layer is the same: bread, butter, filling.

Except for the last layer: Bread, butter, filling then topped with avocado.

Four fillings sandwiched together with the top loaf and wrapped in plastic to cure overnight which will enable stabilizing the loaf to ice it.

This recipe makes two loaves that have approximately 12 good sized slices of portions in each. Let&rsquos repeat the process with the second loaf!

Bread, butter, filling. The small off-set spatula works like a dream for spreading the filling. Nice and thick. Make both loaves at the same time to evenly divide each filling.

Bread, butter, filling. You get the idea. These eggs were topped with avocado and both loaves finished.

Retro Frosted Tea Sandwich Loaf: Another Perspective

From the side view, let&rsquos look at the beauty of the architecture in this loaf! Layer one: deviled ham with pickle filling.

Layer two: deviled ham with pickle filling topped with chicken salad.

Layer three: deviled ham with pickle filling topped with chicken salad and then vibrant pimiento cheese.

Layer four: deviled ham with pickle filling topped with chicken salad, vibrant pimiento cheese and curried egg salad. How grand?

Layer five, but really topping up layer four: deviled ham with pickle filling topped with chicken salad, vibrant pimiento cheese and curried egg salad crowned with a thin layer of sumptuous verdant avocado.

Retro Frosted Tea Sandwich Loaf: Curing the Loaf

Carefully swaddled in plastic wrap, both loaves are chilled overnight to cure.

The loaves develop structure through this process that enables icing them with ease.

Retro Frosted Tea Sandwich Loaf: Frosting the Loaves

Out of the plastic wrap, thinly trim the ends and sides as necessary to create a flat surface. A sharp knife is essential here.

Don&rsquot throw out the trimmings. Deee- licious! (I likely don&rsquot need to tell you that, though, do I?)

Parchment paper under the bottom that can be easily removed will protect the platter from messy frosting. This is the same process used when icing a cake, right?

Onto the serving platter, it goes. A large spatula and another set of hands might be helpful at this point. Now, divide the frosting into three equal portions. Weighing helps. One portion for each loaf (that makes two portions) and the last for the garnish. I put it into the pastry bag right now and set it aside.

Think about the 6 surfaces that need frosting. A third can go on the top as it will go over the edges and onto the sides.

I like what I do to look lovely, but don&rsquot worry if it looks somewhat flawed as no one else will notice. When I was younger, I would have been heating the knife or using a blow drier to smooth out the frosting on the sides of the loaf. Really, that&rsquos just an exercise in frustration as there is no such thing as perfect so knowing the goal is to cover all surfaces is enough.

See? Far from perfect, but looks great, no?

The amount of garnish on this loaf works perfectly with one-third of the batch. You may have a small amount left over and you may not. You will definitely have enough unless you go crazy and decide to do little rosebuds or something all over the entire surface.

I am so easy to please. Isn&rsquot it just lovely? I planned to garnish the top with finely chopped chives and or black olives to &ldquohide&rdquo the imperfections and to bring a little life and colour to the plate.

Of course, simply slicing into it will do that.

Retro Frosted Tea Sandwich Loaf: Serving a Slice

Oh, my. Are you hooked, yet? Will you make the same fillings or do it differently. Do tell. I think the perfect side was the little cup of veggies and dip with an olive or two. The Retro Tomato Soup Shimp dip is not necessary, but neither were two cakes, right? It is just nice sometimes to do a little more. And, well, frankly, it&rsquos what we do on the Canadian Prairies. We always make more than we need or than our family or guests will eat and we love doing it. It is our way of showing those in our world that they are loved. Today, Ragan and I did this for my mom and her grandmother, and I know she felt the love. Happy, Happy 89th mom!

5 Lunches On-the-Go for a Kidney Diet

Work, school, errands, exercise and other activities&mdashlife is busy. Living with chronic kidney disease (CKD) involves additional time commitments due to lab tests, hospital procedures and appointments. People on dialysis also spend extra time going to treatments.

By following a meal plan provided by your dietitian and the tips in this article, lunch will be easy and fit into your dialysis or pre-dialysis diet.

1. Sack lunches

Packing a lunch is an ideal way to keep sodium, potassium and phosphorus in control. Remember:

  • If possible, make meat sandwiches from low-sodium, fresh-cooked meats such as chicken, turkey breast, roast beef, pork or fish in 2 to 3 ounce portions.
  • Egg salad or fried egg sandwiches are good low-sodium, high-protein choices.
  • When selecting canned tuna or chicken, pick the no-salt-added brands or rinse salted products for 3 minutes to reduce sodium content.
  • Limit deli meats, which can be high in sodium. Make sandwiches and pack your sack lunch the evening before.
  • Complete your sack lunch with a fresh apple, plum, peach, grapes, pineapple or strawberries unsalted pretzels or popcorn and vanilla, lemon or spice cookies, a cupcake or slice of cake.
  • Pack your phosphorus binders.

2. Leftovers

Leftovers may be the answer to a quick lunch. Plan to prepare extra portions, and package foods in containers that can go from freezer or refrigerator to microwave.

For meal ideas that can make good leftover lunches, check the recipe section of

3. Fast foods

If you choose to eat fast food, choose wisely. Make kidney-friendly adjustments to the foods you order. Extra sodium, phosphorus and potassium are often hidden in fast foods. To help you avoid ordering specials or tempting items that are not part of your diet, get a Dining Out Guide from DaVita Diet Helper TM , the easy-to-use online diet management tool. The guide contains tips on what to order at various types of restaurants, including Mexican, Chinese and sandwich shops.

4. Frozen meals

Many of the reduced sodium, healthy cuisine frozen meals are acceptable for a dialysis diet.

Healthy Choice, Lean Cuisine and Weight Watchers are some brands that have entrées low enough in sodium for a dialysis diet. Follow these guidelines when making your selections and check with your renal dietitian for additional guidance.

  • Look for meals with less than 700 milligrams sodium.
  • Choose frozen meals that provide a meat, poultry or fish entrée, rice or noodles, vegetable and dessert, if desired.
  • Avoid meals with high-phosphorus ingredients such as beans, cheese and cheese sauces.
  • Most frozen meals contain 1/2 cup or less of vegetables. Good choices are green beans, broccoli, carrots, cauliflower, peppers and small amounts of corn and peas. To keep potassium lower, avoid those with tomato and potato products.

5. Nutrition bars and drinks

Sometimes it's easier to grab a protein bar or nutrition drink when eating on the run. Here's what to know when this happens:

  • Calories vary from 110 to 300 calories. Protein ranges from 10 to 24 grams per bar.
  • Carbohydrates range from 13 to 50 grams per bar.
  • Sodium usually ranges from 100 to 280 mg per bar. Lower sodium is better.
  • Phosphorus can range from 100 to 350 mg phosphorus per bar (10 to 35 percent of the daily recommended value). Lower amounts are best&mdashand phosphorus binders should be taken when eating a protein bar.
  • Calcium can range from 100 to 500 mg per bar.

Some of the drinks often recommended by renal dietitians include Nepro, Re/Gen, Re/Gen Sugarfree, Nutrarenal and Novasource Renal. Check with your dietitian for advice on the best bar or nutrition drink for you.

What about drinks?

If you are on limited fluids, divide your daily allowance between meals, snacks and medication times. Choose from these beverages that are acceptable for a kidney diet:

  • When going out, order the smallest beverage&mdashlots of ice, no refills, no cola.
  • Juices such as apple, cranberry, grape, pineapple, peach nectar, raspberry or strawberry.
  • Light-colored sodas such as 7-Up, Sprite, ginger ale, lemon-lime, root beer, club, cream, grape, orange or strawberry.
  • Other good beverage choices: Kool-Aid, Capri-Sun, punch, homemade lemonade or limeade, tea, herbal tea, coffee, water, sparkling water or fruit-flavored water.

If you need extra help navigating the kidney diet, sign up for the DaVita Diet Helper TM , the easy-to-use online diet management tool.

Arkansas: At the Corner (Little Rock)

Located in the heart of downtown Little Rock and open at 7 a.m. for breakfast during the week, At the Corner uses locally seasonal produce and scratch-made diner classics. You’ll find the expected omelettes, pancakes, breakfast platters, and biscuits and gravy, but there are plenty of surprises, too: don’t miss the Wafflewich (a waffle sandwich with an egg, Cheddar, spiced maple syrup, and breakfast meat) Breakfast Bologna (bologna, pickled onion, smoked gouda, fried egg, beef bacon jam, and lemon thyme aïoli on a ciabatta) and toasts (ricotta and jam, mushroom and kale, or cranberry goat cheese and sweet potatoes). There are also a couple healthy bowls, including one filled with egg whites, house-roasted turkey, kale, farro, sweet potatoes, benne seeds, candied beets, cranberry goat cheese, and spicy maple.

Cold Sandwiches and Sandwich Spreads and Fillings, page 1

ABC Sandwich
Abuelita and Banana Sandwiches
Alaska Salmon Salad Sandwich
Avocado Bacon Sandwiches
BLT Club Sandwiches
Calico Sandwiches
California Chicken Cobb Sandwich
California Chicken Salad with Craisins
California Club Sandwich
California Pork Sandwiches
Camel Hump
Candied Corned Beef Sandwiches
Caprese Sandwich
Cheesy New York High Rise Club
Cherry Chicken Salad Sandwich
Chinese Chicken Salad Sandwich
Corned Beef Sandwich Spread
Cowpoke Sandwich
Crabby Club Sandwich
Creamy Tuna on Bagels
Cucumber Sandwiches
Deli Seafood Sandwiches
Dilled Chicken Spread
Dill-icious Turkey Sandwich
Egg Salad
Egg Salad 2
Feta-Walnut Sandwich with Heirloom Tomatoes
Fluffernutter — This is a vintage recipe.
Froggy Chicken Salad Sandwich
Greek Salad Heroes
Greek Salad Pita Pockets
"Green Egg" (Egg and Avocado) Sandwiches
Guacamole BLT
Ham Baguette with Cheese Butter
Hawaiian Chicken Spread
Hawaiian Ham Croissant
Hearty Onion-Veggie Sandwiches
Jellied Chicken Salad
Mexican BLT
Mile High Shrimp Sandwiches
Muffuletta Sandwiches

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1 Corinthians 10:31 (KJV)

Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
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12oz of Our Free Range, Never Ever Chicken Breast in the Marinade of Your Choice: Meat House, Lemon Pepper, Garlic Pepper, Maple Bourbon, Awesomesauce and Cilantro Lime

Our Free Range, Never Ever Chicken Breast, in the Meat House Marinade and Stuffed with Fresh Ham and Swiss Cheese

Mozzarella Prosciutto Stuffed Chicken

Our Free Range, Never Ever Chicken Breast in the Meat House Marinade and Stuffed with Fresh Mozzarella and Prosciutto

Thinly Sliced Chicken Cutlets Sauteed in Marsala Wine with Mushrooms, Capers and Served on a Bed of Fluffy Mashed Potatoes with Choice of Side

10oz of Pecan Smoked Pulled Pork Slathered with our Signature BBQ Sauce

Half Rack of our Pecan Smoked Baby Back Ribs Rubbed with Mesquite Seasoning and Covered with our Signature BBQ Sauce

Shrimp and Egg Salad Wraps

1. Mix all ingredients except tortillas and lettuce in medium bowl.
2. Spread shrimp mixture evenly on each tortilla top with lettuce. Fold in sides of each wrap roll up. Cut each in half. Serve immediately, or wrap securely with plastic wrap and refrigerate up to
24 hours to grab 'n go.
1 WRAP: Calories 330 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 335mg:
Sodium 640mg Carbohydrate 21g (Dietary Fiber 2g) Protein 23g o % Daily Value: Vitamin A 10% Vitamin C 4% Calcium 10% Iron 22% o Exchanges: 2 Starch, 2 Lean Meat, 1 1/2 Fat o Carbohydrate Choices: 1 1/2

Play your favorite classical music during dinner. Listening to classical music stimulates and helps develop a creative part of children's brains. It also introduces them to a wide range of music.

Nutritional Facts:

This Shrimp and Egg Salad Wraps recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.

Frawley: How to Dye Easter eggs naturally

Easter is right around the corner, on April 4, and I thought an article on dying Easter eggs naturally might be of interest to some of you.

The history of Easter Eggs is a long one. The egg is a symbol of rebirth and new life. Spring is the time of rebirth &ndash all those plants that were sleeping underground are awakened and begin to grow, marking the beginning of a new growing season. With Easter falling in spring, eggs and Easter have a natural association. The coloring of Easter eggs has been adopted all around the Christian world, but its origins are from a custom of a North African tribe that had converted to Christianity many, many years ago. Often Christians would give up meat for Lent and when Easter came, ending the Lenten season, eating an egg was especially delicious and appreciated. Egg rolling contests are a symbolic re-enactment of rolling the stone away from Christ&rsquos tomb. There has been an Easter egg rolling contest in Washington D.C. since 1814 when Dolly Madison began this annual event. It started on the Capital lawn but was moved to the White House lawn and is held there every Easter Monday since 1877, except this year with the coronavirus and social distancing.

Most natural dyes are used on eggs that have already been hard cooked, but some dyes will have more intense color if the eggs are cooked right in the liquid as it is extracting the dye (most herbal dyes use this method). To make a perfect hard cooked egg (we no longer call them hard boiled because there is no boiling. Boiling eggs will make them rubbery with a green yolk):

1. Put eggs in a single layer at the bottom of a saucepan.

2. Cover the eggs with cold water that is about 1 inch above the eggs. Why cold water you might ask? Cold eggs from the refrigerator covered with hot water will have a greater chance of cracking the shells &ndash hot on the outside, cold on the inside = cracking.

3. Put the kettle on the stove and turn burner on medium and bring just to a boil.

4. As soon as the water boils, turn down to very low, cover and time for 15 minutes. As soon as the timer rings pour off the hot water and continually run cold water over eggs for several minutes letting the excess water run off. Add ice cubes as needed to cool quickly and let them stand in the water until completely cooled. Store in the refrigerator. Egg yolks get a green color on the outside when it is in contact with the white at a high temperature for too long of a time &ndash like boiling, cooking too long or not cooling fast enough when cooking time has been reached.

5. Tip: In most cases you want the eggs to be fresh, but with hard cooked eggs fresh eggs don&rsquot peel as easily as older eggs.

As a starting guideline, for every 4 cups of water use about 4 tablespoons of ground or 1 cup whole or cut and sifted herbs and spices. 4 tablespoons of mordant to set the color (alum, cream of tartar or white vinegar), and 4 to 6 washed eggs, either raw or hard cooked. There are two basic methods of egg dyeing - the cold bath uses already hard cooked eggs and is a little easier, while the hot bath usually provides richer color. (These instructions are from Frontier Natural Products.)

Cold bath directions

Make a dye bath by bringing water, dyestuff and mordant to a boil. Simmer the dyestuff until the water is deeply colored, anywhere from half an hour to a couple of hours. (Put a lid on the pot to prevent evaporation). Strain the liquid and cool. Add hard cooked eggs to the dye and let soak until desired color is reached overnight in the refrigerator works.

Hot bath directions

Bring water, dyestuff and mordant to a boil. Add eggs and reduce heat to a simmer. Cook for about 15 minutes, remove from heat, cover and let set another 15 minutes or more, until desired color is reached. Remove eggs, gently rinse in lukewarm water and let air dry.

To mix up dyes, be sure to add the vinegar or other mordant if the recipe calls for it as the mordant sets the color. If you have tall narrow containers, like pint canning jars or glasses put the dyes in these so the egg will be fully covered with the dye. Lower eggs into dye and leave there until the desired color is attained. Remove egg from dye and let it dry completely. When the egg is dry if the color isn&rsquot intense enough, put it back in the same dye.

For herbal dying you will need:

2 tablespoons white distilled vinegar

the herb chosen (amounts below)

RED DYE: Put 2 cups shredded beets, 2 cups water and 1 tablespoon vinegar in a small saucepan. Bring to a boil and simmer for 15 minutes. Strain the mixture and place the juice in a glass container. Cool completely before using.

REDDISH-BROWN: Use 2 tablespoons Chili powder, elderberries, or dandelion root to 3 cups water and 1 tablespoon vinegar.

PINK DYE: Use canned or frozen cherries, and/or crushed cranberries, or 1 cup opal basil leaves with 1 tablespoon vinegar.

BLUE DYE: shred red cabbage, cover with water and boil for several minutes. Add 1 tablespoon vinegar and set aside. OR Put 2 cups blueberries and 2 cups water in a small saucepan. Bring to a boil and simmer for 15 minutes and crush the berries. Blend berries and water. Strain the mixture through cheesecloth and into a glass container. Cool completely before using and add 1 tablespoon vinegar. Or use 1/2 cup red hibiscus flowers.

YELLOW DYE: Mix 2 tablespoons turmeric in 3 cups warm water, stir well and add 1 tablespoon vinegar. Strain the mixture into a glass container. Cool completely before using. OR Place 2 cups of packed onion skins and 3 cups of water in a small saucepan. Bring the water to a boil and simmer for 15 minutes. Strain the mixture into a glass container. Cool completely before using. Light yellow is made using lemon and orange peels, green tea, ground cumin, safflower petals, marigold flowers, goldenrod, yarrow or chamomile flowers.

ORANGE DYE: Mix 1 tablespoon chili powder or 2 tablespoons paprika with 3 cups warm water, stir well and add 1 tablespoon vinegar. OR put 1 cup carrot juice in pint jar. Pale orange use Curry powder

GREEN DYE: Dip egg in yellow dye, dry it and then put it in the blue dye. Light green is made using 2-cups of packed spinach, or 1 cup fresh parsley, sorrel, basil or rosemary or 1/2 cup coltsfoot in 3 cups water. After boiled add 1 tablespoon vinegar.

PURPLE DYE: Dip egg in blue dye, dry it and then put it in red dye (both above), or use 1 teaspoon logwood.

DEEP VIOLET: Use Hibiscus flowers

TAN or BEIGE DYE: Use a strong coffee, herbal tea or 2 tablespoons ground cinnamon, or dill seed.

To add interest to the eggs: 1) draw a design with a white crayon. And dip in cold method dye &ndash it will repel from the wax and leave your design white. 2) Place a leaf on the egg before dying and secure it in place with a nylon stocking stretched tight &ndash the stocking will be tight enough to hold the leaf in place and still allow the dye to come in contact with the egg. 3) Place rubber bands or string of different widths around the egg. The dye won&rsquot reach the places where the rubber bands or string and you will have stripes left of white. 4) Dip half of the egg in one color and the other half in another color.

After Easter the biggest question is, &ldquoHow are we going to use up all of those hard-cooked eggs?&rdquo The following recipes will give you some ideas.

Deviled eggs

6 whole hard cooked eggs, peeled

Cut eggs in half lengthwise. Pop out yolks and put them in a strainer. Push yolk through the strainer into a bowl below. This makes sure the filling is really creamy. Add the mayonnaise and stir well. Stir in dried, crumbled dill. Either spoon mixture into cooked egg white or squeeze it out of a pastry bag with a decorative tip. Sprinkle top of each egg with paprika.

Wilted spinach salad with warm raspberry dressing

4 slices of bacon, cut up and fried until crispy

1 tablespoon reserved bacon fat

4 tablespoons Raspberry Jam

3 tablespoons Raspberry Vinegar

6 cups spinach or mixed greens

1 cup sliced strawberries or dried cranberries

2 hard cooked eggs, cut into 1/2-inch cubes

1 cup roasted or candied nuts (pecans, almond, pistachios

optional: crumbled feta cheese

Brown bacon, drain well reserving 1 tablespoon bacon fat. In a fry pan, over medium heat put bacon fat, jam and vinegar. Heat until bubbling, stirring constantly. Cook down until slightly thick. Meanwhile, put greens in a bowl, sprinkle on bacon, strawberries, eggs, nuts and feta (optional). Pour on dressing and toss.