Grilled Peanut Butter Honey and Nutella Sandwich

So here is a guilty pleasure college meal. I don't have it that much, but hey, I have a strong addiction for the peanut butter/honey/Nutella combo. I usually have it as toast every morning, but this is a way to "switch it up."

Once I heard of a pb&j grilled sandwich, which I did try once, but this is so much better. All you do is spread on the pb with a teeny bit of honey along with a little Nutella and make it into a sandwich. There's no need to spread butter on the outside of the sandwich before placing it on the panini maker or frying pan, but every now and then I'll spread on a teeny bit (about 1/4 tsp).

But honestly, if you want a quick tasty sandwich, this sandwich-with-a-creamy-warm-feeling's taste is guaranteed to satisfy.

Healthy Chicken and Cranberry Salad Sandwich

Guys, I'm embarrassed that I haven't posted in ages, but I will start again. School started, picked up pace, and keeps speeding up, so unfortunately I haven't been able to cook as much or blog as much, but I am still alive :) Be prepared for more recipes coming up!

So, this recipe here is a new favorite for school lunches. It's healthy and tasty. Normally Chicken Salad is a little heavy, if you know what I mean. So trust me on this and give it a try!! The original recipe called for "dried Michigan Cherries," but I used Craisins. I also approximated the recipe into 1/3 for one sandwich, but you can save some for later if you make more. What's nice about this one is it doesn't need to be exact for measurements. If you don't like pecans, don't use them. Want a thicker texture? Use more yogurt. You know what I mean :) From: http://www.thenovicechefblog.com/2010/07/michigan-cherry-chicken-salad/

Healthy Chicken Salad Sandwich

Ingredients:

4 cups of cubed cooked chicken
1/2 cup pecans, coarsely chopped
1 rib celery, finely diced
2 medium shallots, minced
3/4 cup dried Michigan Cherries
1/3 cup light mayonnaise (I used the olive oil one)
1/3 cup fat free greek yogurt
3 tbsp. white wine vinegar (but I didn't use this and it was still great)
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Combine all ingredients and adjust any seasonings as needed. You can eat it immediately, but I like to let the flavors develop a little while before eating. So I suggest letting it sit in the fridge for about 30 minutes or so before eating!