I’ve been all over the easy meals of food tossed between two pieces of carby goodness. Last night’s dinner featured a fabulous quesadilla and today’s lunch featured one of the best sandwiches ever.

As you know, I have wanted to branch out in trying new things for our dinners. I easily get into ruts where we will make the same things over and over. However, I don’t have the creative mind for the kitchen to come up with completely new and different styles and recipes each week. To simplify, I try to have "themed” dinners for various nights, then switch up what I make. It makes it easier for my limited cooking brain to handle. One of those “themes” is sandwich night.

Recently, I have branched out from the classic sandwiches and tried new things, like my roasted eggplant panini. It still makes for an easy meal, but at least its different  too. Last night I went for goat cheese and veggie quesadilla. Yes, it tasted as good as it sounds. And it was super easy to prepare!

I sautéed up some onions and mushrooms. After they softened, I added a couple handfuls of spinach to wilt down.

While the spinach was cooking down, I spread a couple tablespoons of a herbed olive goat cheese on a whole wheat tortilla.

I topped another tortilla with the veggie mixture and then placed it back in the pan.

Topped it with the goat cheese tortilla and cooked it up a bit to get melty on the inside and slightly crisp on the outside. Served up for a simple, healthy dinner.

As much as I enjoyed that quesadilla dinner, it didn’t quite compare to my sandwich for lunch today. A classic BLT with avocado is mighty tasty. And the fact that it came as part of a lunch date with a good friend and her little man made it even better.

Some of you may remember Em from her old blog HomeCookedEm. We became good friends over the past year and bonded over our pregnancies together. She welcomed her boy to the world 3 weeks before baby B made his grand ice-storm appearance. We finally managed to get out with the wee ones and have some bonding time today. We hit up an old favorite – the sandwich shop Which ‘Wich.

I love how you can custom build your sandwich with so many different toppings and combos! Just look at that board of options. I originally thought to try a hummus + pesto combo, but I recently saw someone feature a BLT with avocado. YUM! That combo sounded perfect today. And it was.

That beauty would be a BLT with avocado, olives, pepperoncinis, mushrooms, deli mustard, and onions. I want another, but I guess my stir-fry dinner will have to do.

Question of the Evening – What type of meal can you never get sick of because of its endless possibilities? Salads? Stir-fries? Oats? Frozen yogurt? 😉

Thank you all so much for the thoughts on my internal dilemma. I’m still processing it all and will let you know my final thoughts soon. I certainly appreciate that all of you continue to believe in me and don’t see it as losing credibility. I can tell its a topic many feel strongly about and your continued support means a lot. Thank you.

On to more fun topics. Like food. Check out my fridge right now…

I wish I was kidding. Actually, no I don’t. I love this stuff! You see…I typically shop for my groceries at Kroger. They had Chobani 10 for $10 this week, so I bought 10. Then, I heard from my sister-in-law that Publix also had a 10 for $10 sale. They have all the good flavors! So…*cough cough*…I made a little pit stop after the gym to check what they had available. NEW FLAVORS!!!

Yea. I bought more. I don’t go to Publix often so I had to take advantage of new flavors for sale. You know you would do the same thing. Don’t deny it! Then…the very next day…a package showed up on my doorstep. It was from Chobani. They sent me the new flavors to try, as well as some of their new kid flavors for M.

And although it tempts me to just eat Greek yogurt for breakfast, lunch, and dinner, I have managed to consume regular meals. I even discovered a couple new dishes to love in the process. Like this sandwich I tossed together for lunch yesterday…

An egg with a blue cheese laughing cow wedge, tomato, and spinach on my favorite 9 grain bakery bread. When I don’t have leftovers for lunch I usually turn to sandwiches. I discovered that eggs totally beat turkey for a sandwich filler.

I also found a new recipe to whip up for dinner. I made it Tuesday night and it was a total hit! Cooking Light inspired me with this recipe.

Spicy Honey Chicken

• 2 boneless, skinless chicken breasts
• 2 tsp garlic powder
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 6 TBSP honey
• 2 tsp cider vinegar

Cut the chicken breasts into one inch chunks.

Wash hands thoroughly and prepare the spice rub by mixing the garlic powder, chili powder, salt, cumin, paprika, and red pepper in a medium sized bowl. Put chicken in bowl and toss to coat in spice blend.

Heat a skillet over medium heat. Spray with cooking spray or add a teaspoon of oil. Cook chicken 5-10 minutes in the skillet until cooked through.

While the chicken is cooking, mix the honey and cider vinegar together in another small dish. When chicken finishes cooking, pour the honey/vinegar mixture over and toss to coat.

Serve it up! Roasted brussels always make an excellent side.

Question of the Day – What flavor combos are you loving right now?