When it comes to versatile and nutritious meals, a chicken salad always tops the list.

It’s not only a fantastic way to incorporate lean protein into your diet but also an excellent canvas for creativity in the kitchen.

We’ll walk you through the steps to create a basic chicken salad that’s not only delicious but also incredibly easy to prepare.

Ingredients

• 2 large chicken breasts, preferably organic
• 1 carrot, cut in half
• 1/2 onion, peeled and cut in half again
• 4 cups low-sodium chicken or vegetable broth
• scant 1/4 cup mayonnaise
• scant 1/4 cup 2% plain Greek yogurt
• 1/2 tsp country Dijon mustard
• 1 tsp freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Cook the Chicken

Season the chicken breasts with salt and pepper.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

2. Prepare the Salad

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and black olives (if using). Toss gently to mix.

3. Make the Dressing

In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

4. Assemble the Salad

Add the sliced chicken on top of the salad mixture.

Drizzle the dressing over the salad.

Sprinkle crumbled feta cheese on top if desired.

5. Serve and Enjoy

Toss the salad gently to ensure everything is coated with the dressing.

Serve your basic chicken salad immediately, and enjoy a healthy and satisfying meal!

Is there anything more gustatorily satisfying than biting into something delicious that you’ve been craving and thinking about for weeks?

I’ll just go ahead and answer that question for you: No. No there is not.

Thus was the case with this chicken salad sandwich. I don’t know what exactly set it off, but a desire for chicken salad settled into my brain a little while ago and refused to budge until I had a homemade version sitting in front of me.

I’m not totally adverse to restaurant- or deli-made chicken salad, but they’re typically heavily laden with mayo, (which may or may not have been prepared with raw egg yolks), and then left to sit out for who-knows-how-long. Plus, traditional chicken salad includes celery, which I absolutely have an aversion to. Can’t stand it.

As with all homemade foods, you can control what does and does not go into your chicken salad. Think of this basic recipe as a foundation onto which you can build whatever kind of chicken salad you fancy. Toss in some grapes, chopped apple, fresh herbs, toasted pecans, curry powder, or – ugh – even celery if that’s your thing ;).

Served with a Kosher dill pickle spear and a handful of reduced fat Kettle Chips (ingredients: potatoes, safflower and/or sunflower oil, sea salt), this chicken salad sandwich hit the spot.

I ate it after the clean-up crew ripped up the tile floor in the powder room & the carpet in the basement from the pipe leak and before the washer and dryer were delivered & installed.

It was 20 minutes of bliss during a hectic day, and I’m already looking forward to the leftovers!

Mondays often carry with them a sense of fresh beginnings and new opportunities. It’s a day to hit the reset button, make plans for the week ahead, and perhaps indulge in a delightful treat to start the day on the right note. One such treat that perfectly encapsulates the essence of a Monday morning is the classic Croque Monsieur. This French-inspired sandwich is a comforting and savory delight that pairs beautifully with a cup of hot coffee or tea. In this Monday Musings article, we’ll not only guide you through the steps to make a delicious Croque Monsieur but also explore the origins and allure of this timeless sandwich.

The Croque Monsieur is a beloved staple of French cuisine, known for its decadent combination of ham, cheese, and creamy béchamel sauce. The name “Croque Monsieur” roughly translates to “Mister Crunch” or “Crunchy Sir,” alluding to the crispy texture of the sandwich when toasted. While the exact origin of this delightful creation is somewhat debated, it is believed to have emerged in French cafés in the early 20th century.

Ingredients

For the Sandwich

• 4 slices of high-quality white bread
• 4 slices of cooked ham
• 1 1/2 cups of Gruyère cheese, grated
• Butter for spreading
• Dijon mustard (optional)

For the Béchamel Sauce

• 2 tablespoons of unsalted butter
• 2 tablespoons of all-purpose flour
• 1 1/2 cups of milk
• Salt and freshly ground black pepper to taste
• A pinch of freshly grated nutmeg (optional)

Name:	Monday Musings + Croque Monsieur
Cuisine	French
Prep Time	15 minutes
Cooking Time	15 minutes
Total Time	30 minutes
Servings	4
Yield	4 sandwiches

Instructions

1. Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes, until it becomes a light golden color.

Gradually whisk in the milk, ensuring there are no lumps.

Continue to cook and whisk until the sauce thickens, usually about 5-7 minutes.

Season the sauce with salt, pepper, and nutmeg (if using), and then set it aside.

2. Assemble the Sandwich

Lay out the slices of bread on a clean surface.

Spread a thin layer of butter on one side of each slice.

If desired, spread a thin layer of Dijon mustard on the other side of each slice.

Place a slice of ham and a generous amount of grated Gruyère cheese between two slices of bread, with the buttered side facing out.

3. Cook the Sandwich

Heat a non-stick skillet or griddle over medium-high heat.

Carefully place the assembled sandwiches onto the skillet and cook until they are golden brown and the cheese inside has melted, typically 3-4 minutes per side.

4. Serve and Enjoy

Once the sandwiches are beautifully golden and crispy, remove them from the skillet.

Let them cool slightly for a moment before slicing them diagonally.

Serve your Croque Monsieur hot, perhaps with a simple side salad, and enjoy the delightful blend of flavors and textures.

… followed by a fantastic meal at one of our favorite Boston restaurants (definitely the best in the North End). I ordered what I always order at Giacomo’s: Pumpkin Tortellini.

I almost never order pasta dishes with cream sauces, but this tortellini is absolutely worth the splurge; plus, the serving size is huge, so you can easily get 2-3 meals out of one plateful.

4. I’m sharing a lightened recipe for a Croque Monsieur (the classic Parisian fork-and-knife béchamel-smothered ham & cheese sandwich) today on The Back Burner.

One of my favorite lunches to order during both of my trips to France, this sandwich is easy to make at home and tastes absolutely divine!

Do you ever wake up craving a delicious, hearty breakfast that’s easy to make and perfect for one? Look no further! These Almond Granola & Banana Pancakes are a delightful treat that will satisfy your morning cravings. With the sweet aroma of bananas and the crunch of almond granola, these pancakes are sure to become a breakfast favorite.

Name	Almond Granola & Banana Pancakes-for-One
Cuisine	Fusion
Prep Time	5 minutes
Cooking Time	10 minutes
Total Time	15 minutes
Servings	1
Yield	1 pancake

Ingredients

For the Pancakes

• 1 ripe banana
• 1/4 cup all-purpose flour
• 1/4 cup almond milk
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Cooking spray or a little butter for the pan

Instructions

1. Prepare the Banana

Start by peeling the ripe banana and placing it in a bowl. Use a fork to mash it until it’s smooth and creamy. This will be the base of your pancake batter, and it adds natural sweetness to the mix.

2. Mix the Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Mix these dry ingredients well to ensure an even distribution of the leavening agent.

3. Combine Wet Ingredients

In the bowl with the mashed banana, add the egg, almond milk, and vanilla extract. Whisk everything together until it forms a smooth and creamy batter.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until the batter is well combined. Be careful not to overmix; just stir until no lumps remain.

5. Heat the Pan

Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a little butter.

6. Cook the Pancakes

Pour a small ladleful of the pancake batter onto the hot skillet. Use the back of a spoon to spread it out into a circular shape. Cook until bubbles form on the surface, which should take about 2-3 minutes.

7. Flip and Cook

Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes on the other side until it’s golden brown and cooked through.

8. Serve

Place the cooked pancake on a plate and top it with a generous sprinkling of almond granola. Add some sliced bananas for extra flavor and freshness. If you have a sweet tooth, drizzle some maple syrup over the top.

These pancakes mark my first foray into recreating the fabulous meals from our California trip.

I was quite taken by the pancakes stuffed with bananas and almond granola at Joni’s Coffee, and I was psyched to try them out at home.

I used my basic pancakes-for-one recipe, and added in almond extract, banana slices, and almond granola.

The granola lends a great crunch to the pancakes, but I’ve gotta say that the star of the recipe is definitely the almond extract.

Why don’t I use almond extract more often? It gives food such a unique flavor. Consider this a wake-up-call for me; and expect more recipes featuring this fantastic ingredient :).

For some reason these pancakes didn’t get as golden brown as other types I’ve made, but they were every bit as delicious. Soft and tender, but filling and satisfying, pancakes made with whole wheat pastry flour are the best of both worlds.

I always have fun attempting to recreate delicious meals eaten out, and it is incredibly gratifying when my version comes out well. These pancakes were a positive first step towards reliving our culinary adventures in Marina del Rey, CA, and I’m already planning my next recipe!

If you’re looking to start your day with a delightful and indulgent breakfast treat, these Carrot Cake Pancakes for One are the perfect choice.

This recipe takes the classic flavors of carrot cake and transforms them into fluffy, single-serving pancakes that are easy to make and even easier to enjoy.

Whether you’re a carrot cake enthusiast or simply craving a cozy breakfast, these pancakes are sure to hit the spot.

Ingredients

• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/3 cup finely grated carrots (about 1 small carrot)
• 2 tablespoons crushed pineapple, drained
• 1 tablespoon chopped walnuts (optional)
• 1 tablespoon raisins (optional)
• 1/2 tablespoon brown sugar
• 1/2 tablespoon granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 egg yolk

Instructions

1. Prepare the Pancake Batter

In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

2. Add the Carrots and Flavors

Fold in the grated carrots, crushed pineapple, chopped walnuts (if using), and raisins (if using) into the dry ingredients.

3. Mix the Wet Ingredients

In another bowl, whisk together the brown sugar, granulated sugar, buttermilk, vanilla extract, and egg yolk until well combined.

4. Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Heat the Griddle or Pan

Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or cooking spray.

6. Cook the Pancakes

Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a circle.

7. Flip and Cook

Cook the pancakes for about 2-3 minutes on one side until you see bubbles forming on the surface. Flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.

8. Make the Cream Cheese Drizzle

In a small bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to achieve your desired drizzling consistency.

Name	Carrot Cake Pancakes for One
Cuisine	Fusion
Prep Time	10 minutes
Cooking Time	10 minutes
Total Time	20 minutes
Servings	1
Yield	3-4 pancakes

Estimated Nutrition Per Serving

Calories: 280 kcal

Total Fat: 10g

Saturated Fat: 3g

Trans Fat: 0g

Cholesterol: 85mg

Sodium: 430mg

Total Carbohydrates: 41g

Dietary Fiber: 3g

Sugars: 16g

Protein: 7g

Friends!

These. Are. Fabulous.

Friends tell friends about fabulous things; and friends allows friends to gloat a little bit… right? For that I thank you.

And you can thank me later when you make these pancakes.

Naked carrot cake pancakes! Delicious on their own, but…

…even better with cream cheese glaze. No-brainer.

The experience of eating these pancakes truly is akin to enjoying carrot cake for breakfast. Tender, warmly spiced ‘cakes are studded with sweet raisins and toasted buttery pecans – the latter two of which are both optional, but highly recommended.

Don’t dig raisins and/or pecans? Sub in some finely chopped pineapple and/or unsweetened shredded coconut.

Or heck, include them all! It all depends on how you like your carrot cake. If you’re a purist, the pancakes will still be great without any add-ins.

Just promise me you’ll make the cream cheese glaze, okay?

Then promise me you’ll make some vegan Carrot Cake Ice Cream.

I wouldn’t judge you if you topped a stack of these fluffy pancakes with a scoop (or two) of said ice cream. Because friends don’t judge friends.

I just want to make sure my fellow carrot cake addicts have enough inspiration to satisfy their cravings.

And I’m certain that these pancakes-for-one will do just that.

The only thing I would do differently next time?

Double the amount of cream cheese glaze ;-).

4 grams protein