How to Make Easy Meals

Archive for the ‘Sandwich’ Category

Ingredients:

1 pound ground chicken or turkey
6 ounces crumbled feta
2 tablespoons ground oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder

Instructions:

These are great on the outdoor grill, but equally good on an indoor grill or under the broiler. Mix all ingredients well and form into 4 – 6 individual patties. Grill or broil for about 5 to 7 minutes each side.  The feta cheese gives these a particularly wonderful and unique flavor. If you’re using an indoor grill you might need to spray it with a bit of nonstick spray because they to tend to stick a little.

Ingredients:

Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
Ketchup
1 head of lettuce, shredded

Instructions:

In a small bowl place 2 eggs and beat throughly.  In another bowl place flour.  In a third bowl place bread crumbs.  Slice chicken cutlets into strips that resemble a long witch’s finger.  Cut them slightly skinny, long and crooked for better looking fingers.  Take chicken finger and flour slightly being sure to cover entire finger. Then dip in the egg and roll in the bread crumbs.  Place fingers onto a broiler pan sprayed with cooking spray.  Broil 5 minutes then turn and continue to broil until brown and cooked through. Place shredded lettuce on plate.  After chicken fingers have cooled place on lettuce bed.  Cut the olives in half. Trim to look like a long jagged fingernail.  Place a dab of ketchup on the end of chicken finger and place olive nail into ketchup so it will hold.  Serve.

Ingredients:

3/4 pound lean ground beef
1 cup barbecue sauce
3 ounces cheddar cheese, grated, divided (3/4 cup)
1/2 cup green onions with tops, thinly sliced
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 package (17.3 ounces) grand-size flaky or buttermilk biscuits (8 biscuits)
1 package (10.2 ounces) grand-size flaky or buttermilk biscuits (5 biscuits)

Instructions:

Cook ground beef in large skillet over medium heat until beef is no longer pink, breaking into pieces.  Drain and set aside.  Preheat oven to 350° F.  In a bowl, combine cooked beef, 1/2 cup of the cheese, green onions, bell pepper, garlic and half of the barbecue sauce; mix well.  Separate 12 biscuits and place on a cutting board. (set aside extra biscuits for another use.) Using a roller, roll each biscuit into a 5-inch disk, flouring dough as needed. Spoon beef mixture evenly onto center of each biscuit.  Gather up edges of dough over filling, pinching lightly to seal. Place biscuits, pinches side down, into muffin pan. Do not press down into cup. Cut through top of each biscuit wrap making a crisscross pattern.  Bake 26-28 minutes or until golden brown. Remove from oven.  Sprickle the rest of your cheese over the biscuit wraps. Remove from the muffin pan and place on a cooling rack. Serve with remaining barbecue sauce.

Ingredients:

1/2 c. fat-free cream cheese
4 8-inch flour tortillas
2/3 c. romaine lettuce, shredded
2/3 c. red cabbage, shredded
1 red tomato, diced
1/4 c. red onions, sliced
1/3 c. carrots, grated
1/4 c. blue cheese
1 c. alfalfa sprouts

Instructions:

Spread cream cheese on one side of tortilla. Divide remaining ingredients evenly and add to tortilla. Roll tortilla closed and cut each diagonally in half.

Tips: You can use various vegetable to make this a bit different each time. Also, try adding flavored cream cheese.

Ingredients:

1 16-ounce loaf sourdough French bread
1 12 1/4-ounce can water-packed low-salt tuna, drained and flaked
2 tablespoons balsamic or red wine vinegar
1/4 cup fat-free, cholesterol-free mayonnaise or salad dressing
1 teaspoon anchovy paste
1 large ripe tomato, thinly sliced
Freshly ground black pepper
1/2 medium red onion, thinly sliced
1/4 cup loosely packed fresh chopped parsley leaves

Instructions:

Cut the bread in half lengthwise and hollow out each half, leaving a 1/2-inch shell. Set aside bread removed. Combine tuna and vinegar; set aside. In another bowl, stir mayonnaise and anchovy paste. Spread the inside of each bread half with mayonnaise mixture. Spoon tuna mixture into the bottom half of bread. Arrange tomato slices over tuna and season with pepper. Top with onions and sprinkle with parsley. Add top remaining bread halves.

Wrap loaf in foil and store in the refrigerator for 2 to 24 hours.

Tip: To store the leftover bread from this recipe, place it in the work bowl of a food processor fitted with a metal blade. Cover and process until ground into fine crumbs. Freeze and use with a recipe that calls for soft bread crumbs, such as meatloaf or casseroles.