Although the origins of the egg salad sandwich are unclear, most people agree that eggs have been a staple of salads for generations. Although the exact date that someone first combined hard-boiled eggs with creamy dressing is unknown, the egg salad sandwich as we know it today was created sometime after the late 1700s, shortly after the development of mayonnaise. The majority of people already have the ingredients on hand to create egg salad, which is also very affordable. To reduce fat and increase protein, try replacing some of the mayo with Greek yogurt.

Ingredients:

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon yellow mustard
• ¼ cup finely diced celery
• 2 tablespoons sweet pickle relish, drained of juice
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• For serving: croissants, bread, or rolls of choice; lettuce

Instructions:

1. Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
2. Drain and rinse eggs under cold water for 1 minute.
3. Once the outside of the eggs feels cool, crack egg shells and carefully peel under cold water.
4. Roughly chop the eggs.
5. In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt, and pepper. Add the chopped egg and gently mix until combined.
6. Store in an airtight container in the refrigerator for 4-5 days.
7. Assemble sandwiches with egg salad and lettuce on croissants, bread, or rolls of choice. Serve immediately.

Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad (as well as starch-based salads like potato salad, macaroni salad, and pea salad): the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of mayonnaise, salad cream, or another similar style of salad dressing, such as Miracle Whip.

Ingredients:

• 1 pound cooked ham, diced
• ¾ cup mayonnaise
• 1 cup celery, diced
• black pepper to taste

Optional add-ins:

• 3 tablespoons sweet relish
• 2 teaspoons mustard or dijon
• ½ cup dill pickles, chopped
• 1 green onion, finely sliced
• 2 tablespoons dill pickle juice

Instructions:

1. Place diced ham in a food processor and pulse a few times to chop. You want it fairly fine but not a paste.
2. Place in a bowl and add remaining ingredients until creamy and smooth.
3. Serve with crackers or use to make ham salad sandwiches.

Though its precise origin is unknown, three-bean salad appears to have been popular in the 1950s. What is known is that a vinaigrette dressing was often used with this salad, which typically included kidney, waxed, and green beans along with some finely sliced onions. Because it didn't contain mayo, the salad lasted longer, making it ideal for picnics. Break the mold and try out various beans to create your own blend if you want to. Although it's also excellent and filling on its own, it makes a terrific high-protein, high-fiber addition to a sandwich.

Ingredients:

• 1 15-ounce can of garbanzo beans, drained and rinsed
• 1 15-ounce can of kidney beans, drained and rinsed
• 2 cups fresh green beans, cut into 1-inch pieces
• 1/4 cup red onion, very thinly sliced
• 2 tablespoons, chopped parsley
• 1/3 cup apple cider vinegar
• 3 tablespoons granulated sugar
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Instructions:

1. Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
2. Place the kidney beans, garbanzo beans, green beans, red onion, and parsley in a large bowl.
3. In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper.
4. Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.

In essence, quiche is a cooked egg pie. An edible crust is cooked inside the scrambled egg mixture, along with any additional vegetables or cheese. According to the majority of reports, quiche originated in Germany but gained popularity thanks to the French classic Quiche Lorraine. It tastes great for lunch, hot or cold, with a green salad, wherever it is from. If you want to reduce your carb intake, you can always create a quiche without a crust.

Ingredients:

• 1 frozen pie shell, thawed and pricked with a fork
• 1⁄2 Tbsp olive oil
• 1 clove of garlic, minced
• 1⁄2 bunch spinach, washed, dried, and stemmed
• 2 oz smoked ham, cut into 1⁄4-inch cubes
• 1⁄2 cup shredded Swiss cheese, such as Gruyère
• 4 eggs
• 3⁄4 cup milk
• 1⁄4 cup half-and-half
• 1⁄2 tsp salt pinch of nutmeg

Instructions:

1. Preheat the oven to 375°F. When hot, place the pie shell on the middle rack and bake for about 8 minutes, until lightly toasted, but not browned.
2. While the oven heats and the shell bake heat the olive oil in a large skillet or pot over medium heat. Add the garlic, cook for 30 seconds, then add the spinach.
3. Cook for 5 minutes, until the spinach, is fully wilted. In a large mixing bowl, combine the ham, cheese, eggs, milk, half-and-half, and spinach, squeezing the spinach thoroughly before adding to purge any excess water.
4. Season with salt and a pinch of nutmeg.
5. Pour the egg mixture into the warm pastry shell.
6. Bake for about 12 minutes, until the quiche has browned lightly on top and a toothpick inserted into the center comes out clean.

The Waldorf salad is another one of those odd salads that aren't a salad at all. It is typically a mixture of apples, celery, and mayo, sometimes with walnuts. As the story goes, it was first created by the maître d' at the Waldorf-Astoria, hence the name. The sweet, crunchy, nutty mixture is the perfect blend of flavors; add less mayo and some avocado to up your healthy fats.

Ingredients:

• 6 cups spring mix salad
• 2 cups chicken chopped and cooked
• 1/2 cup grapes
• 1 apple
• 2 stalks celery
• 1/4 cup blue cheese crumbles
• 1/4 cup walnuts chopped
• poppyseed dressing

Instructions:

• Add the salad mix to a medium bowl. Cut the grapes in half, and chop the apples and celery into chunks. Add the chicken, grapes, apple, celery, blue cheese, and walnuts to the bowl.
• Drizzle with the poppyseed dressing, and toss to combine. Serve immediately.

NOTE: If making the salad in advance, add the dressing just before serving.

Tuna noodle casserole is said to have become popular during WWII when Campbell's used their cream of mushroom soup to make it. However, a fish and cream sauce combination had been enjoyed since the 1800s. Bring this casserole into the 21st century by skipping the condensed soup and making an easy bechamel sauce. You can also use zucchini noodles for a low-carb approach.

Ingredients:

• 1 (15 oz) can of light coconut milk
• 1 egg white
• 1 Tbsp cornstarch
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1/4 cup grated parmesan cheese or nutritional yeast
• 1/2 cup fresh chopped parsley
• 1 1/2 pounds zucchini or yellow squash, diced (or spiralized)
• 2 cups frozen vegetable medley
• 1/2 sweet onion, peeled and finely diced
• 1 (12 oz) can Chicken of the Sea Chunk Light Tuna, drained
• 1/2 cup sharp cheddar
• nonstick olive oil spray

Instructions:

1. Heat oven to 350°F.
2. In a large skillet, whisk together coconut milk, egg, cornstarch, garlic salt, and pepper. Place on a medium burner and whisk constantly, until the mixture begins to thicken. Remove from heat, whisk in parmesan cheese or nutritional yeast, and 2 Tbsp parsley.
3. In a 9x13" baking dish coated with nonstick olive oil spray, toss together zucchini or zoodles, vegetable medley, onion, and tuna.
4. Drizzle coconut milk sauce over the top of the casserole. Sprinkle with cheddar.
5. Bake for 25-30 minutes, or until cheese melts. Garnish with fresh chopped parsley. For easy slicing, allow cooling slightly before serving.

Toast coated in a smooth beer-cheese sauce is a delicacy known as Welsh rarebit (or rabbit). Simple and filling, just balance it up with a vegetable. This recipe is incredibly old, having originated in 1785 in Britain. This is a must-try because it's warm and satisfying! (P.S. No rabbits are injured in the making of this quick meal, and nobody is really sure why it is sometimes called a rabbit.)

Ingredients:

• 8 slice bread
• 1 egg
• 200 g cheddar cheese - grated
• 2 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoon milk

Instructions:

1. In a bowl combine the cheese, egg, milk, mustard, and Worcestershire sauce.
2. Toast the bread on both sides.
3. Divide the cheese mixture between the slices and spread it over.
4. Put under the grill until the cheese has melted and is browned.

Easy, tasty pinwheel sandwiches are versatile and fun to serve up as a lunch, snack, or appetizer for holidays and game days too! These make-ahead sandwiches are rolled up in tortillas or flattened sandwich bread and absolutely loved by everyone! Delve into a world of flavor with these versatile little pinwheel sandwiches. You can fill them up with anything from savory BLT toppings to spicy taco fixings or tuna salad! The tangy cream cheese makes them stick together, so they are as photo-worthy as they are tasty.

Ingredients:

• 2 flour tortillas (store-bought 12" tortillas or homemade)
• 4 oz cream cheese (softened to room temperature)
• 3 tablespoon Italian dressing (homemade or store-bought)
• 2 tablespoon basil (fresh or dried)
• 16 slices pepperoni (or less if going lighter)
• 16 slices of salami (or less if going lighter)
• 6 slices provolone cheese slices
• 20 black olives (sliced)
• 4 Romaine lettuce leaves (washed and pat dry)

Instructions:

1. In a small bowl combine the cream cheese with the basil and Italian dressing. Mix well.
   
2. Spread the cream cheese mixture over the tortillas.
3. Add half the sandwich fillings to each tortilla, layering in the pepperoni, salami, cheese, olives, and lettuce. (Try and center the ingredients).
4. Tightly roll the tortillas from the bottom up. Using sandwich toothpicks poke through the roll down the center so the roll will keep its shape. Cut each segment about 1 inch wide. Either refrigerate for later or serve right away, enjoy!

A sloppy joe is a sandwich consisting of ground beef and onions in a tomato-based sauce served on a hamburger bun. The sandwich likely originated in Sioux City, Iowa in the 1930s. The best thing about sloppy joes is that most of the ingredients are probably already in your spice rack and pantry, gathering dust while they wait to be used. Open a can, measure out a few spices, and in about 15 minutes you can have a delicious supper ready for everyone. If you have kids, use them as your sous chefs. This dish has the chance to become a household favorite.

Ingredients:

• 1⁄2 Tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 lb lean ground turkey
• 1 1⁄2 cups tomato sauce
• 2 Tbsp tomato paste
• 2 Tbsp brown sugar
• 1 Tbsp red wine vinegar
• 1 Tbsp Worcestershire sauce
• 1⁄2 Tbsp chili powder
• 10–12 shakes of Tabasco or other hot sauce
• Salt and black pepper to taste
• 4 whole-wheat or sesame rolls, split and toasted

Instructions:

1. Heat the oil in a large skillet or sauté pan over medium heat.
2. Add the onion and bell pepper and cook for about 2 minutes, until softened.
3. Add the turkey and cook, using a wooden spoon to break up the meat, until the turkey is lightly browned.
4. Add the tomato sauce, tomato paste, sugar, vinegar, Worcestershire, chili powder, and hot sauce, and season with salt and pepper.
5. Turn the heat down to low. Simmer for 10 minutes, until the liquid has reduced and the sauce fully coats the meat.
   Divide the mixture among the rolls.

A staple of kids' plates since the 1950s, fish sticks have an interesting beginning in a Bird's Eye factory. Apparently, they were the result of an overabundance of fish and new freezing techniques. When the original plan didn't catch on—namely, freezing fish into blocks so that housewives could chop off as much as they needed for the day—the individual fish stick was born. Now, bloggers have made this convenience food healthier and tastier.

Ingredients:

• 2 white fish fillets tilapia, cod, catfish, etc.
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 2 tablespoons half and half
• 1/4 cup all-purpose flour
• 1/3 cup plain breadcrumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 1/2 cup vegetable oil for frying in a pan (see note for baking)

Instructions:

1. Slice fillets into 3/4" wide pieces.
2. Prepare breading station: in one shallow dish, whisk egg and a half and a half; in another dish, place flour; in the last dish, combine breadcrumbs with garlic powder and Italian seasoning.
3. Season fish pieces with salt and pepper.
4. Dip each fish stick in flour first, then egg mixture, then finally in breadcrumbs. Coat evenly, and shake of excess. Repeat with all fish pieces. Set them on a plate next to stove. Prepare another plate with a paper towel.
5. To fry in pan: heat up vegetable oil in pan. Fry fish sticks in batches, until golden brown. Remove onto paper towel lined plate to absorb excess oil.
6. To bake: preheat oven to 375 degrees F. Bake fish sticks on parchment paper lined baking sheet for 15 to 18 minutes.