Combo Reuben

Posted in Lunch, Recipes

Ingredients:

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 slices rye bread
  • Four 1oz slices Swiss cheese
  • 3 oz thinly sliced corned beef (about 10 slices)
  • 3 oz thinly sliced pastrami (about 10 slices)
  • 1/2 cup drained sauerkraut

Butter one side of both slices of bread.  Melt the rest of the butter on a griddle or in a large skillet over medium heat.  Place both slices of bread, buttered side down, on the hot griddle.  Top each with 2 slices of cheese.  Microwave the corned beef and pastrami on high for about 1 minute, just until the meat begins to steam (do not overheat).  When the bread has toasted and the cheese has melted, top one slice of bread with the stack of pastrami and then the corned beef.  Top the other slice of bread with the sauerkraut.  Flip the side with the sauerkraut on top of the one with the meat and grill for about 2 minutes. Serve with Russian dressing.

 

Butter one side of both slices of bread.  Melt the rest of the butter on a griddle or in a large skillet over medium heat.  Place both slices of bread, buttered side down, on the hot griddle.  Top each with 2 slices of cheese.  Microwave the corned beef and pastrami on high for about 1 minute, just until the meat begins to steam (do not overheat).  When the bread has toasted and the cheese has melted, top one slice of bread with the stack of pastrami and then the corned beef.  Top the other slice of bread with the sauerkraut.  Flip the side with the sauerkraut on top of the one with the meat and grill for about 2 minutes. Serve with

Russian dressing.

 

Fried Peanut Butter & Banana Sandwich

Posted in Lunch, Recipes

Fried PB and Banana Sandwich

 

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup crunchy peanut butter
  • 3 tbsp. honey
  • 1 1/2 tsp.  ground cinnamon
  • 2 to 3 ripe bananas
  • 8 slices white bread
  • Topping: 1/4 cup sugar & 1 tbsp. ground cinnamon

In a frying pan, melt 3 tbsp. of the butter.  Make sure butter does not burn.  In a small bowl mix together the peanut butter, honey, and cinnamon. Slice the bananas into 1/4-inch thick slices. Spread the peanut butter mixture on 4 slices of bread and cover with banana slices.  Top with the remaining 4 slices of bread.  Spread the remaining butter on both sides of the sandwiches.  Grill the sandwiches in the frying pan until each side is golden brown. Sprinkle with sugar and cinnamon topping.

 

Broccoli Waldorf Salad

Posted in Lunch, Recipes

Broccoli Waldorf Salad

 

Ingredients:

  • 6 cups broccoli florets
  • 1 large red apple, chopped
  • 1/2 cup raisins
  • 1/4 cup chopped pecans
  • 1/2 cup Marie’s Coleslaw Dressing

Combine the first four ingredients in a large serving bowl.  Drizzle with Marie’s Coleslaw Dressing; toss to coat.

Note: Broccoli can be blanched first. Bring a pot of water to boil; submerge broccoli for 1 minute.  Drain and immerse in cold water immediately to chill. Serves 10

 

Bleu Cheese Tri Tip Sandwiches

Posted in Lunch, Recipes

Tritip and blue cheese sandwich

 

Ingredients:

  • 1/2 cup crumbled bleu cheese or gorgonzola
  • 1/3 cup sour cream
  • 3 Tbsp. mayonnaise
  • Salt & Pepper to taste
  • 8 slices bread—your choice
  • 3/4 pound thinly sliced Tri-Tip
  • 1/3 cup roasted sweet red peppers
  • Bibb or Boston lettuce leaves

In a small bowl, mash the blue cheese with a fork.  Whisk in sour cream and mayonnaise; season with salt & pepper.  Spread over one side of each slice of bread.  On four slices, layer lettuce, red peppers, Tri Tip, and top with remaining bread.  Serves four.

 

Bacon Guacamole Grilled Cheese Sandwich

Posted in Lunch, Recipes

Grilled Cheese

 

Ingredients:

  • 2 slices bacon
  • 2 slices sour dough bread
  • 1 Tbsp. butter, room temperature
  • 1/2 cup jack and cheddar cheese, shredded
  • 2 Tbsp.  guacamole, room temperature
  • 1 Tbsp. tortilla chips, crumbled (optional)

Cook the bacon until crispy and set aside on paper towels to drain.  Butter one side of each slice of bread, sprinkle half of the cheese onto the un-buttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.  Grill over medium heat until golden brown and the cheese has melted, about  2-3 minutes per side.

 

 

 

Baked Avocado with Salsa

Posted in Lunch, Recipes

Grilled Avocados 2

 

Ingredients:

  • 1 ripe Avocado
  • 1/4 cup bread crumbs (gluten free or regular)
  • 1 garlic clove, minced
  • 1 Tbsp. grated Parmesan cheese
  • 1 Tbsp. basil, chopped
  • 1 Tbsp. lemon juice
  • Salt and freshly ground pepper to taste
  • 1/4 cups roasted garlic tomato salsa

Preheat oven to 450. In a small bowl, combine the breadcrumbs, garlic, cheese, lemon juice, salt and pepper; set aside.  Cut the avocado in half and remove the pit.  Divide the salsa between the two avocado halves.  Top with bread crumb mixture.  Place on a small baking sheet.  Bake for 5 minutes.

Serve immediately.  Serves 2.

 

Mini Bacon & Egg Tarts

Posted in Lunch, Recipes

quiches lorraines

 

Ingredients:

  • 8 (1 oz) slices whole wheat sandwich bread, crusts removed
  • Cooking Spray
  • 1/2 cup 2% reduced fat milk
  • 4 large eggs, lightly beaten
  • 2 tbsp. chopped green onions (optional)
  • 2 slices smoked bacon, cooked and crumbled
  • 1/2 cup (2oz) shredded sharp cheddar cheese

 

Preheat oven to 425 degrees.  Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425 for 10 minutes or until bread is lightly toasted.  Cool slightly.  Reduce oven temperature to 350. Combine milk and eggs, stirring well with a whisk.  Divide the egg mixture evenly among bread cups.  Sprinkle onions if desired,  and bacon evenly over tarts; top each tart with 1 tbsp. cheese. Bake at 350 for 15 minutes or until set.

 

 

 

Apple, Cheddar Bacon Bagels

Posted in Lunch, Recipes

 

Ingredients:

  • 1 tbsp. Butter
  • 1 McIntosh apple, peeled and sliced
  • 1 tsp. light brown sugar
  • 2 cinnamon raisin bagels, split
  • 2 tbsp. butter melted
  • 2 tbsp. cream cheese, softened
  • 2 oz Cheddar cheese, sliced
  • 2 slices bacon, cooked crisp and crumbled

In a nonstick skillet, melt the 1 tbsp. butter over medium-high heat.  Add apple and brown sugar; sauté until tender, 3 to 4 minutes.  Remove from heat and keep warm.  Place bagels, cut side down, on a work surface and brush crusts with melted butter.  Turn bagels over and spread cream cheese evenly on the bottom halves.  Top evenly with cooked apples, Cheddar cheese and bacon.  Cover with top halves and press gently to pack.  Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes.

Tuna Twister Melt

Posted in Lunch, Recipes

Tuna Salad Wrap

 

Ingredients:

  • 1/4 Cup Roland Water Packed Tuna, Drained
  • 1/4 Cup Shredded Cheddar Cheese
  • 2 tbsp. Chopped Celery
  • 1 tbsp. Mayonnaise
  • 1 tbsp. Sweet Pickle Relish
  • Tortillas

Mix tuna, cheese, celery, mayo and relish.  Spread evenly onto tortillas; roll up.

Place roll-ups, seam sides down, on microwavable plate.

Microwave on HIGH 20 seconds or until cheese begins to melt.

1 Serving

 

Brianna’s Cha Cha Chicken Salad

Posted in Lunch, Recipes

Briannas Cha Cha Chicken Salad

 

Ingredients:

  • 4 chicken breasts, grilled, sliced or cubed
  • 1 16oz bag coleslaw that includes both red & green cabbage & carrots
  • 1 1/2 cups red seedless grapes, sliced in half
  • 1 1/2 cups celery, sliced thin
  • 1 cup sliced walnuts, chopped medium
  • 1 cup Asian pears, unpeeled and chopped
  • 1 12 oz  bottle Brianna’s Rich Poppy Seed Dressing
  • Salt and pepper to taste.

Mix cubed or sliced chicken breasts with all other ingredients.  Serve on a leaf of red cabbage or leaf lettuce with a slice of fresh bakery bread on the side.