Big Overnight Sandwich

Recipe from Tastes from the Country: Ashby Family Cookbook

This is such a easy, super-filling, crowd-pleaser. I love that I can make it the night before and the leftovers keep super well. I'm always shocked at how it isn't mushy or soggy like you would imagine. 

Chicken pesto sandwiches

Zupas Chicken Pesto Sandwiches
Copycat Recipe
makes 4 sandwiches 

4 ciabatta rolls, sliced in half
1 large tomato, stem removed, sliced
about a cup of alfalfa sprouts
4 slices muenster cheese

1 chicken breast, cooked, cubed
1 roasted red pepper (I used the ones from the jar = easiest), sliced into small cubes
1/2 C slivered almonds, toasted
 basil pesto to taste
1 cup real mayonnaise 
In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined.

Slightly broil your ciabatta rolls in the oven so they're warm and a teeny bit crispy or use your panini-maker.

On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, and use a toothpick to hold in place. You can use other breads or wraps for this sandwich.

Cucumber Sandwiches

From Laurie Clegg

Slice:
2 baguettes
4 cucumbers

Mix together:
8oz cream cheese
8oz mayo
1pkg dry Italian dressing mix

Top baguette slices with cream mix, a cucumber slice, and garnish with dill.

Spinach Burgers

We really like these. You won't be fooling anyone trying to pretend like they taste like hamburger, but they definitely satisfy a burger craving.

Approx. 10oz pkg frozen spinach, thawed and chopped or 10oz fresh spinach, blanched, drained, and chopped
1/2 onion, sautéd
green pepper, sautéd
3 egg whites (1 point plus)
2 green onions, chopped
1/2 cup reduced-fat mozzarella (4 points plus)
1/2 cup Panko (4 points plus)
garlic salt
pepper
crushed red pepper (optional)

Mix all the ingredients in a bowl. Divide and form 4 large patties. Cook on a non-stick pan over med-high heat for approx 5 mins per side or until golden. Serve on buns and dress like hamburger.

Total Points Plus: 9
2-3 Points/patty

Portobello Philly

Adapted from eatingwell.com 
These were super yummy! I didn't miss the steak one bit.

2 tsp. olive oil (2 points plus)
1 8oz pkg baby bella mushrooms. sliced
1 bell pepper, sliced
1 onion, sliced
1 TBS flour (1 point plus)
1/4 cup broth (any kind)
1 TBS soy sauce
2 oz reduced-fat cheese, divided into 2 servings (2-3 points plus)
Seasonings (oregano, pepper)
2 hoagie buns (toasted if you like) (6 points plus/each)

Heat olive oil in pan, and sauté onions until they begin to brown (2-3 mins). Add the peppers and mushrooms and cook until limp (about 7 mins).

Reduce the heat to low. Coat the veggies in flour, then add soy sauce and broth. Place cheese slices over the mix and cover for 2-3 minutes until cheese is melted. Serve on buns.

Points Plus: Approx 10/each

Mar-a-Lago Turkey Burgers

Mar-a-Lago Turkey Burgers
Recipe from Jeff O’Neill, Mar-a-Lago Club

These are sooooo delishious


*Note this recipe makes 8 half-pound burgers. A half-pound burger is very large! You can easily half the recipe and get 6 good sized burgers. I cut the recipe down to work with one 20 oz package of turkey and it yielded 6 large sliders.


2 tablespoons canola oil (I used butter)
1/2 C finely chopped celery
3 Granny Smith Apples, peeled and diced (I grated my apples)
1/4 cup thinly sliced green onions
4 lbs ground turkey breast (I used 85/15 ground turkey)
2 tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons tabasco sauce
1 lemon, juiced and zested
1/2 bunch parsley, chopped
1/4 cup Major Grey’s Chutney, pureed (I think pureeing is unnecessary)

Saute the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sauteed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve on your favorite toasted bread, pita, or hamburger bun.

*The recipe calls for a side of this chutney to spread on top of the burgers. I skipped that step and just used straight Major Grey’s from the jar. I make an easy spread using a 50/50 mix of Major Grey’s Chutney and Mayo. Play around with it and you might like just plain chutney instead of mayo, or mostly mayo with a touch of chutney. I like it 50/50. I also topped it with a crisp lettuce leaf and a slice of juicy tomato.

Kevin's (should be famous) toasted cheese sandwich (or pannini)

These are seriously yummy sandwiches. I remember the first time Kev made one, I said that it seemed like it was a little much...butter, cheese and bacon. I asked Kev for a bite cause it smelled to good...oh boy it is soooo good!
Nothing gourmet about this puppy, just good old every day processed food...YummO!

These amounts are per sandwich

2 slices of sturdy white bread
3 slices bacon, good kind, cooked and drained
2 slices of Kraft American Cheese, unwrapped
Butter, enough to coat one side of each piece of bread
opt. for extra flavor smash fresh garlic into the butter (do it for extra yumminess)

take one piece of bread and place one piece of cheese then 3 pieces of bacon and another piece of cheese cover with last piece of bread. Spread out side of sandwich with butter and grill or put in pannini press. Done when each side is browned to your desired doneness.

Open-Faced Mozzarella Sandwiches

1 cup plum tomatoes seeded and chopped
3 Tbsp olive oil
1 garlic clove, minced
1 tsp green onion, sliced thin
1 tsp fresh basil, chopped (or 1/4 tsp dried)
1/4 tsp salt
1/8 tsp pepper
dash cayenne pepper
4 slices Italian bread (3/4 inch thick)
1/2 c mozzarella cheese, shredded

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Drain 2 teaspoons lizuid form the tomato mixture; brush onto one side of each slice of bread. Broil until crisp, about 1 to 2 min. Spoon 1/4 cup tomato mixture on each piece of bread; sprinkle with cheese. Broil 1 to 2 min. or until bubbly. Yield 2 servings

Junkies chicken salad

no amounts...just do everything to taste.

Chicken, cooked and cubed
pickles
lemon juice
mayo
thyme
parsley
garlic powder
garlic
onion
celery
diijon mustard

french bread subs

2 un-sliced French bread loaves (1 lb each)
1/4 c. olive oil
3 garlic cloves, minced
1 tsp. Italian seasoning
1/2 pound deli sliced roast beef
1/2 pound deli sliced turkey breast
1/2 pound deli sliced ham
1 pound Provolone cheese, deli sliced ( or mozzarella or Swiss, don't use American)
2 medium tomatoes, thinly sliced
salad greens
1/4 tsp. salt
1/8 tsp. pepper

Cut loaves in half horizontally: hollow out tops and bottoms. leaving 1/2 inch shell. Discard removed bread, or save for another use. Combine oil and garlic; brush inside the 4 bread shells. Sprinkle with Italian seasoning. Layer bottom of each loaf with a fourth of the roast, Provolone, pepperoni, tomatoes, turkey salad greens. ham and then the onion. Repeat layers. Season with the salt and pepper. Replace bread tops; wrap tightly in plastic wrap. Refrigerate for at least 1 hour or over night before slicing in 1 1/2 inch slices.