NEW simple LUNCH recipes for you!

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0:00 Hey y’all
0:55 No Pasta, Pasta Salad https://mandyinthemaking.com/recipes/no-pasta-chicken-salad
7:39 The BEST Egg salad https://www.spendwithpennies.com/best-egg-salad-recipe/
12:49 Ham, Swiss and Honey Mustard Croissants
13:09 Honey Mustard recipe https://www.allrecipes.com/recipe/173697/yummy-honey-mustard-dipping-sauce/

Here’s the reel where I found the No pasta, pasta salad from: https://www.instagram.com/reel/C67bNyCuod_/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

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do you need some more easy lunch ideas I do so decided to make this video hey y’all I’m Mandy and this is Mandy and the making we’re going to be making three different easy lunch ideas that you’re going to want to make over and over again but first of all we need to get our sourdough bread in the oven our sourdough comes from Wild Grain we love the subscription box I’ll tell you more about it later I’m waiting on my oven to preheat to 450 so I can throw my frozen sourdough in there to bake on top of the sourdough we’re going to be doing a chicken s salad of sort it’s a recipe my friend Shelly sent me it was a real on Instagram but I need to cook this chicken so I’m going to cook this in my air fryer because that’s my favorite way to do it so let’s preheat the air fryer to 380 and I really don’t have to season this because there’s going to be seasonings in the chicken salad but I am going to put just a little bit of this adobo on there I don’t even think I told you what this recipe is so this first lunch recipe that we are making is a chicken salad it’s been called a pasta salad without the pasta It’s because it’s made a lot like a traditional pasta salad but with chicken instead of pasta you’ll see it looks super delicious and very easy our oven is ready this just goes on the middle rack without a baking sheet and set a timer it can take anywhere from 18 to 24 minutes I usually check it at about 20 21 minutes and go from there I’m going to spray it with a little bit of oil this is going to cook you hear that Sizzle this is going to cook at 380 for about 12 minutes and they should be done our chicken is done I’m going to let it rest and cool for just a few minutes before I shred it so while that’s resting let’s chop up all of our veggies so I’ve got a couple of mini cucumbers here just so everything is the same size we’re just going to use this and we’re honestly going to mix everything in this little container it’s going to be really easy next I have half of this bell pepper left I was using the other half for salads yes yesterday we need just a little bit of red onion not a lot like one slice okay now we’ve got some banana pepper rings I’m going to throw these on here our sourdough bread is ready so I need to go grab that out of the oven the recipe that I saw online they did not use camada olives but we’re going in with Greek dressing and feta cheese so that screams camada olives to me all that goodness in there that’s going to be so delicious I’m looking forward to it so now we need to add few more ingredients we need about one serving or half a cup of cottage cheese it’s all going to be mixed in there hear me out it’s going to be fine even if you’re not a huge cottage cheese lover I love cottage cheese you have to let me know below do you like it or no we need to add fet a cheese I’m just going to add what’s left in here which is not a whole lot anyway I’m going to go ahead and just mix this and the last thing we need to do is shred our chicken and then we’ll add that in as well as our Greek dressing and call it a day okay I’m going to use my little fancy chicken Shredder and yes I do know you can use the KitchenAid mixer but honestly I don’t like to pull it over here and use that and have to clean it just for doing chicken I really do like this little Contraption look at that so easy this made a good bit of shredded chicken we won’t need all of this but that’s fine because we can use this for lunches throughout the week but I do have a spectator over here spectator we got the commentator and now we got The Spectator she’s over here and she wants this are you The Spectator yeah okay there you go chicken we love some [Music] chicken okay our chicken has cooled a good bit I put it in the fridge I don’t know how much chicken I’m going to add till it feels right okay I think that’s enough chicken so now let’s grab our Greek dressing and I’m just going to add maybe a couple of tablespoons so you see how this is like a pasta salad but with no pasta I can’t tell you how great this smell oh my goodness I mean look how pretty it is quality control right mhm okay what’s up I’m about ready to eat this so wait wait wait before you eat it what’s it called when you have like an Open Face Sandwich what we learn that it’s called it’s called a tartin tartin we had to look up how to say it tartin trampoline Tartine that’s right um so that’s just toppings on top of bread it’s like an Open Face Sandwich Open Face Sandwich that’s okay good way of saying that this looks good you just wait all right here we go ready uh-huh M oh man I love the Greek dressing mhm you got the onion flavor the crunch of that pepper that’s in there and all the ingredients that are nice fresh and crisp a little bit of that feta cheese now on top of that sourdough what an interesting combination that is okay good I love the crunch of the crush of the sourdough yeah and then it’s like nice and soft inside yeah well while he takes another bite of that I’m going to show you this would be great alone you don’t have to put it on bread for sure but just to add a carbon there we’re doing our um Wild Grain sourdough bread but this is delicious and if you’re looking for more of a low carb lunch just eat this like you would a pasta salad mhm that is super delicious really light lunch idea yeah I love that all right so y’all should give this one a try I would like to take just a minute and thank Wild Grain for sponsoring today’s video if you are unfamiliar Wild Grain is the first ever bake from Frozen subscription box they have sourdough bread they have pastas they have all kinds of artisanal pastries it comes right to your doorstep in a box Frozen you stick it right in your freezer and when it’s dinner time and you are wanting a really great tasting bread great quality bread to go with dinner you don’t have to worry about falling it out no no you just stick stick it right in the oven from Frozen and all of them are ready in 25 minutes or less if you’re anything like me you like those nicer breads but a lot of times if you get them from the grocery store you either need to use them that day or the next day or they go bad and sometimes the quality is just not that great so the good thing about wild grain is you are getting breads pastries and pastas from the top bakers and pasta makers in the US and that also means that you are supporting small businesses you get to choose whatever comes in your box so you can build your own box and get exactly what your family wants another great thing about wild grain is for every new member they donate four meals to the Greater Boston food bank we have really been enjoying the sour dough breads the pastas also the croissants and they’re big old chocolate chunk cookies those are so good so if you don’t consider yourself a great baker then you could really benefit from getting a wild grain subscription we’ve been getting Wild Grain subscription boxes for about four or 5 months now and I’m telling you what but it is so delicious every single thing that we’ve gotten has been super high quality and I just love the convenience of it if you’re interested in checking them out to get some great breads pastries pastas for your family you can use the link in my description box below or you can just head over to their website wgra doom and at checkout use the code mandy30 that’s going to get you $30 off of your first box plus you’re going to get free croissants for life meaning each box that is sent to you you’re going to get a four pack of croissants and their croissants are amazing we’ve got some more sourdough bread so we’re going to make something else to go on there and I’ve made egg salad a gazillion times but I’ve never made it quite this way I found a really great recipe that we’re going to give a try and we’re going to add another ingredient on top that just makes everything better put your guesses below okay I’m going to be using my egg cooker because I’m just going to do six eggs even though the recipe calls for eight anytime I do deviled eggs or anything where I have to do more than six I use my instant pot that’s my second favorite way of doing hard Bol eggs okay I’m about to show you our secret ingredient that’s going on top did you make your guess below bacon I’m going to go ahead and cook this now while we’re waiting on our eggs so that this can cool as well but we’re going to crumble bacon on top I’m just doing about three slices we’re going to crumble bacon on top of our egg salad cuz bacon makes it better our bacon is done I’m going to let it cool and our eggs are also done I need to go take them out of the little egg cooker and put them in an ice water B while I would love to use my chopper for this it’s in the dishwasher from earlier today the recipe calls for one rib of celery diced and then we also need one green onion chopped up really small so let’s do that our eggs have been cooling for 5 to 7 minutes so I’m just going to go through and peel these really quickly we’re going to do it kind of like you do doubled eggs you’re going to cut them in half and put the yolk in a bowl and set the whites to the side for for now I’ve also never done egg salad this way I always just chop up the entire egg yolk and white all together so this is new to me but it makes total sense okay we’ve got our yolks here and our whites here so now we’re just going to mash these up before we add our mayonnaise and mustard so the original recipe calls for a half a cup of mayo but we didn’t do the entire original recipe so I’m going to go in with probably a/ thir a cup of mayo and you can use regular yellow mustard or you can use Deon we just need about a teaspoon and a little salt and pepper let’s mix that all around okay let’s set this to the side and we need to chop these up okay I think that’s pretty good let’s combine everything together so I’ve got this medium siiz Bowl here I’m going to add all of my egg whites in along with my celery and my green onion let’s add in our creamy egg mixture and then we have one more ingredient that we need to add in I’m going to grab that if you’ve got fresh deel go ahead and use that I’ve just got dried I’m just going to add like a half a teaspoon maybe not even quite if you’ve got fresh you’ll do a couple of teaspoons you see how gorgeous that is it smells really good all right our bacon is good and cooled so let’s assemble our little tenses okay now for the bacon to make it easier to eat I’m just going to break it up a little bit I mean who wouldn’t want this let me go get Steven and we’ll do a taste test together how about it not me over here eating bacon are you ready yes I am wait wait I’m waiting it’s so pretty it is pretty Tink oh wow egg salad with that Smoky bacon flavor is incredible I want to do something but I’m not going to tell you want he’s going to get some hot sauce nope oh jalapeno I bet jalapeno relish on top of this I mean I I ain’t mad at that just a little M we get this jalapeno relish from Thrive market and he really likes it just a dabble on there a dabble a dabble a dabble dabble yeah all right look just a little hint of that on there uhhuh man you want me to put some on mine m that is delicious so the secret ingredient I thought was bacon but apparently it’s jalapeno relish it’s that layer of flavor layers of flavor he ain’t wrong okay I can get behind that oh man that’s good we should mix some of this jalapeno Relish in with the remaining egg salad we should do that that’s what we should do we could definitely do that I gave Gracie a new nickname I we shocked of seen that man like half of his bite just fell into the cutting messy eat like we didn’t know that so you’re the commentator yeah graci is The Spectator there there she is right there she said I accept my role but I don’t like to be just spectating no she likes to eat I to be participating I love love these open face sandwiches tenses baby tenses whatever egg salad big hit add the bacon add the relish it is the next day and I am going to make us some lunch with some yummy croissants we’re going to have some ham and swiss croissants I’m going to make our own honey mustard it’s going to be so good so let’s get started so I need to preheat our oven to three 70 I believe yes 370 so that’s going to preheat and while that preheats let’s go ahead and make our honey mustard for our honey mustard we’re going to use about a half a cup of Dukes which is pretty much what I have left in this one I’ve got another one in the pantry as always what is tell me below what is one ingredient that you’re always kind of scared you’re going to run out of so you buy more than probably need to at a time mine for sure is dukes now we’ve got that we need a couple of tablespoons of honey we need a couple of tablespoons of yellow mustard about a tablespoon of Deon mustard and some lemon juice about a half a tablespoon of lemon juice let’s stir that together and taste it and see what we think M mhm I love that lemon in there I wouldn’t mind just a little more honey so this is personal preference I’m going to add a little bit more honey okay let’s try try that Perfection so simple so good way better than store bought let’s move on little tip that someone told me and I do it every time now if you’re using parchment paper which I am ball it up and then it’s not going to keep curling up on you when you lay it out okay so we’ve got our parchment paper lined on our baking sheet put our Frozen croissants here and it says we need to put it on the middle rack and bake them for 20 to 24 minutes okay it is time to take these out I’ve already checked on them you just want to make sure that they don’t get too Brown These are the perfect amount of brown oh my goodness they smells so good we’re going to let them rest for about 10 minutes before we cut them open and fill them up I forgot to hit record but I just split open one of the croissants I’m putting in some swiss cheese on top of I just drizzled the honey mustard kind of on both sides and then my oven’s ready again because we’re going to be putting these back in the oven um and then I’m just going to stuff it with some ham this is going to be messy but so good all right so there’s one of our ham and cheese honey mustard croissants I’m going to stick it back on the baking sheet because I’m going to cover everything with full so they don’t burn but we’re going to warm them through again in the oven for at least 5 minutes I’ll check them at that point mhm you did a thing I made lunch you did and I filmed it that was good wait wait wait wait okay [Music] pink flaky butteriness of the croissant and then that honey mustard just wow that honey mustard really good oh the cheese too that honey mustard is the best hone mustard I’ve ever made M the lemon juice takes it over the top M yeah this is what I my taste buz was craving good I’ve got more of that honey mustard left over when I’m doing do you want to dip yours in the honey mustard yes we going to do this the right proper way St that’s a lot yeah now I’m going to make a mess it’s going to be all right what are you doing seeing visions or something that is amazing that’s restaurant quality at home yes for sure all thanks to those croissants because the croissants mhm make it oh yeah that is amazing swe are so give this a try don’t forget if you’re wanting to check out Wild Grain you can build your own box just go to wildgravity just use the link below in the description box that’s going to get you $30 off of your first order plus you’re going to get free croissants what we just had for life in every box I hope you enjoyed these lunch ideas and I will see you next time bye