home

Mike and Sarah

1/4 t salt

2 t & 3 T olive oil

1/2 t pepper

4 medium chicken breasts

3 T lemon juice

3 T light Mayo

1 T Dijon mustard

1 t anchovy paste (optional)

1 garlic clove

1/2 cup Parmesan cheese

6 pitas

Romaine lettuce

Preheat broiler. In medium bowl combine salt, pepper, and 2 t olive oil. Add chicken and stir to coat. Place chicken on rack in broiler pan. Broil about 12 minutes, turning once. Transfer chicken to cutting board and cool 5 min. In large bowl w/fork, mix: lemon juice, Mayo, mustard, anchovy paste, garlic, olive oil, 1/4 t pepper, and Parmesan cheese. With a sharp knife slit top 1/3 of each pita to form an opening. Thinly slice chicken. Add lettuce and chicken slice to dressing toss to coat. Fill pitas.

Scott and Faye

15 oz garbanzo beans, drained

1/2 c chopped onion

1/4 c fine, dry bread crumbs

1 T chopped fresh parsley

1 t ground cumin

1/2 t ground coriander

1/4 t salt

1/8 t pepper

1/ t ground red pepper

2 cloves garlic

olive oil

pita bread

Tahini Sauce:

1/2 c plain nonfat yogurt

2 T tahini

1 t lemon juice

dash ground red pepper

1 clove garlic, minced

(Whisk all sauce ingredients and cover and chill) Add first 10 ingredients to food processor and blend until smooth.Divide mix into 8 equal portions, shaping each into 3" patty. Coat skillet with cooking spray. Add 1 1/2 t olive oil, and place over medium heat until hot. Add 4 patties and cook 2 minutes on each side or until lightly browned. Cook other patties. Spread about 2 T tahini sauce into each pita half. Fill with 1 lettuce leaf and 2 falafel patties.

Bob and Cathy

Olive Salad:

1/2 c sliced green olives

1/2 c sliced black olives

1 clove garlic, minced

1/2 jar (6 oz) marinated artichoke hearts

1/4 t crushed red pepper

1/3 c olive oil

2 T red wine vinegar

1 t dried basil

Salt and pepper to taste

4 sourdough or French rolls

1/4 lb sliced jack cheese

1/4 lb sliced ham

1/4 lb sliced dry salami

Combine the olive salad ingredients. Toss to blend. Let marinate about 1/2 hour at room temperature, if possible. Slice the rolls. Brush with olive oil. Layer with cheese, ham and salami. Top with olive salad. Replace top of roll. Serve or wrap for a bag lunch or picnic.

Scott and Faye

1 1/2 lb sliced roast beef

3 c water

4 beef bouillon cubes

1 t soy sauce

2 t instant minced onion.

crusty bread

Add water and bouillon cubes, cook until dissolved. Add soy sauce and onion. Simmer 2-3 minutes, add beef to sauce to warm beef. Remove beef from broth. Ladle broth into individual bowls. Place beef on rolls and dip in broth. Enjoy!!

Scott and Faye

1 c finely chopped unpeeled Red Delicious Apples

1 c finely chopped Granny Smith

1/2 c chopped seedless grapes

1/3 c diced sharp cheddar cheese

3 T slivered almonds, toasted

1/4 c plain nonfat yogurt

1 T apple juice concentrate, thawed and undiluted

1 T lime juice

1 T mayonnaise

1/4 t dried tarragon

2 6" pita rounds

Mix first 5 ingredients, toss gently. Mix next 5 ingredients and pour over apple mixture. Spoon 3/4 c into pita half 4 servings

Scott and Faye

1 T mayonnaise

1 t Dijon mustard

4 1 oz slices rye bread

2 3/4 oz slices Swiss cheese

4 oz thinly sliced smoked ham

1 c thinly sliced green cabbage

Mix mayonnaise and mustard in bowl. Stir well. Spread mayonnaise mix over each of 2 bread slices, top each with 1 cheese slice, 1 oz ham, 1/2 c cabbage and 1 oz ham. Top with remaining bread slice

Coat non stick skillet with spray. Place over medium heat until hot. Add sandwiches, cook 3 minutes on each side or until golden. Makes 2 sandwiches

Bob and Cathy

1 loaf of frozen bread dough, thawed

1/4 c Dijon mustard

1 T honey

1/4 lb shaved, smoked ham

2/3 lb grated Munster cheese

Roll out bread dough on a floured surface into a 21x14 rectangle. Combine honey and mustard. Spread on dough. Sprinkle with cheese and cover with ham. Roll up jelly roll style starting at long end. Cut into 16 equal pieces. Place into 16 well-greased muffin tins, pressing in slightly. Let buns rise until doubled. Bake at 375 for 30 minutes. Remove from pan. Serve warm or at room temperature with chutney and additional

Mango chutney as accompaniment mustard, if desired.

Mom

1/2 C. Sour Cream

1/4 C. Mayo.

1/4 C. Salsa

10 Flour Tortillas (8 in.)

1 lb. thinly sliced roast beef

10 large lettuce leaves

additional salsa

Combine sour cream, mayonnaise, and salsa. Spread over tortillas. Top with roast beef and lettuce. Roll up tightly and secure with a toothpick. Serve with salsa.

Mike and Sarah

2 t Olive Oil

4 medium chicken breast (about 1 lb)

1/2 t salt

1 medium tomato diced

1/2 t black pepper

2 medium avocado (peeled and in chunks)

1/4 cup fresh cilantro

4 t lime juice

2 t chopped onion

2 t green jalapeno sauce

4 (10") tortillas

2 cups shredded lettuce

In a 10" or larger skillet, heat oil over medium high heat, add chicken & sprinkle w/salt and pepper. Cook chicken about 12 min. turning once. Transfer to plate and cool 5 min. Meanwhile, in medium bowl w/ rubber spatula, gently stir avocados, tomato, cilantro, lime juice, onion, and jalapeno sauce. Pull chicken into shreds. Place tortillas on work surface; spread with avocado mixture. Place chicken then lettuce on top of avocado mixture and roll.

Bob and Cathy

1- 1/2 lb boneless chuck steak

1/4 c soy sauce

1 T brown sugar

1 t ground ginger

1 garlic clove, minced

6 French rolls, split

1/4 c butter or margarine

Cut meat into thin bite-size slices. In a slow cooker, combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours. I like to add some pineapple rings the last hour of cooking. Remove meat and pineapple with a slotted spoon. Carefully pour liquid into a 2 cup measuring cup. Add water to liquid to measure 1-1/2 cups. Pour into a saucepan. Combine 4 t cornstarch and 2 T water, add to pan. Cook and stir until bubbly and thick. Add meat and heat through. Brush rolls with butter. Broil until lightly toasted. Fill with meat, pineapple, and garnish with chopped green onion.

Home