This recipe for Kittencal’s Egg or Tuna and Olive Salad Sandwiches brings together 8 hard-boiled eggs (peeled and rinsed over cold water then patted dry using a paper towel OR two 7-ounce cans of tuna, d), 2 green onions, chopped small, to taste, 1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste) in a practical dish for home cooking. It takes about 10 min to prepare and cook. It makes approximately 3 servings.
This juicy chicken and tangy cream sauce are wonderful for lunch or supper. On the go? These are great warm or cold and make great lunch, picnic or beach fare! They are very portable when wrapped in foil. Perfect with fresh island fruit and a cold tropical drink! RSC#8 3rd place
Living in Tijuana for years, it’s been hard to be back living in the U.S. Everyone once in a while, (once a month), I absolutely have to make this. Best if you can make homemade flour tortillas, but just fine with store bought.
I found this recipe on the Idaho Bean Commission web site, and it’s a keeper. Next time I’ll add some corn, but otherwise this is really tasty and you won’t miss the meat. I didn’t use cooking spray or the oven–just cooked on the stove in a little butter. I skipped the sour cream because I didn’t think it needed it.
This little delight was inspired by the date May 4th. The day before Cinco de Mayo. It’s quick, easy to put together and pretty healthy.
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