Grilled Cheese

Recipe and photo from Tyler Florence and the Food Network

Adapted by Suzanne

8 slices country-style bread, sliced 1/2 inch thick (I always choose a good quality whole grain)

4 slices cheddar cheese

12 slices bacon, cooked

1 green apple, thinly sliced

Heat griddle or large skillet over medium-low heat or use a panini press. I use my George Foreman grill.

Assemble 4 sandwiches with a generous slic eof cheese, 3 pieces of bacon, and apple slices.

Cook until cheese is slightly melted and bread is browned.

May add dijon mustard to the sandwich if you like.

Reagan's Special - The Ab's Diet Burger

Recipe from Reagan Leadbetter on Good Thing's Utah

1 lb. leanest ground beef

1 cup fresh spinach

2 T lowfat Mexican blend shredded cheese

1/2 cup chopped onions

1/2 cup whole oats

1 egg

Steak Seasoning to taste

Salt and pepper to taste

Soy sauce

Fry onion with a little soy sauce, chop spinach. Mix together all ingredients - shape burger patties and grill.

Suzanne's special touches:

Serve on a thin bun with sun dried tomatoes, spinach and some blue cheese dressing. I prefer this recipe without the charring that grilling can add, so broiling is my preference.

Slow Cooker Island BBQ Chicken

Got the photo and recipe at Perry's Plate (one of my favorite recipe blogs). It was Yum-O!!!

2 pounds chicken breasts (I used boneless/skinless)

salt and pepper to taste

1 whole medium onion, sliced thinly

1/4 cups raisins

1 bottle of fruity barbecue sauce (18-20 oz bottle, guava, mango or pineapple)

(I just used my favorite Jack Daniel's bbq sauce)

2 T. balsamic vinegar

6 Sandwich Buns

Place chicken breasts into slow cooker and sprinkle salt and pepper to both sides. Add sliced onion and raisins. Pour 3/4 of the bottle of barbecue sauce and balsamic vinegar over chicken and combine. Cover and cook on low for 6-8 hours.

When cooking is complete, remove the chicken from the crock pot, take 2 forks and gently pull apart. I used some of the juice (about half) from the crock pot and put it back into the chicken then discarded the rest. I then added some more bbq sauce (not much) until it was as saucy as I wanted.

Serve on a bun (I used a whole wheat thin bun) and top with coleslaw.

The tart in the coleslaw and the sweet in the chicken makes the perfect combination!

I doubled the chicken recipe ingredients except for the onion. And I just used bbq sauce to my discretion (not quite doubling).

Fiesta Chicken Sandwich

Layer on a whole wheat toasted bun

Grilled Chicken

Cheese

Avocado slices

Bacon slices

Ranch dressing mixed with a little taco seasoning

This is Lisa's creation and they are yummy. She says they are best served really warm.

Pesto Melts

I am in LOVE with these right now! A slim bun with pesto, sliced tomato and a half slice of provolone cheese. Broiled just until the cheese melts. Heavenly...

Pesto

2 cups fresh basil

4 cloves garlic

1/2 t. salt

1/2 t. pepper

1/2-3/4 cup pine nuts

1/3 cup olive oil (amount may vary)

2 T - 1/4 cup fresh Parmesan cheese

Add basil, garlic, salt, pepper and nuts in food processor or blender. Mix until all ingredients are small pieces but do not over mix.

Slowly add olive oil while mixture is mixing until pesto is at a desired consistency.

Store unused pesto in airtight container in refrigerator for 1-3 days or freeze in ice cube trays and store in airtight container for a couple of months.