The New Lunch Cookbook: Essential Lunches to Brighten Your Day [2 ed.]

Table of contents :
Table of Contents
Tuscan Orzo
Vito’s Ciabattas
Caprese Kabobs
Neapolitan Caprese
7-Ingredient Caprese Salad
Genoa Sandwiches
Italian Chicken Breast with Lemon Vinaigrette
Maria’s Spring Salad
Aubergine Caprese with Mustard Vinaigrette
Mediterranean Olive Salad
Thursday’s Chicken Wraps
Caprese Alfredo Rotini
Skinny Lunch Box
Fried Chicken Caprese
Caprese Appetizers of Quintessence
Gyros Caprese
Twin City Tuna Wraps
Southwest Wraps
Bacon Brunch Wraps
Sonoma BLT Wraps
Skytop PB Wraps
Summer Brunch Wraps
Easy Souvlaki Wrap with White Sauce
Memphis Brunch Wraps
New Hampshire Crab Salad Wraps
Queens Wraps
Beefy Slaw Wraps
Whole Wheat Apple Wraps
2-Brothers from Italy Wraps
Pre-K Lunch Box
Ketogenic Turkey Lunch Box
Waco Ranch Wraps
Brooklyn Pastrami Sandwiches
Little Italian Pepperoni Sandwich
Topped Tomato Lunch Box Sandwiches
Tostones and Beef Sandwiches
Florida Flounder Sandwiches
Award Winning Tuna Salad Sandwiches
Fresno Topped Cheddar Sandwiches
Colorado Springs Chicken Sandwiches
Curry Jalapeño Sandwich Spread
Connecticut Brunch Sandwiches
Patty’s Simple Autumn Sandwiches
Chicken on Croissants
Tuna Sandwiches in Greece
Chicago Cube Steak Sandwiches
Pulled Chicken Sandwiches
European Grilled Cheese
Black Tacos with Brown Rice
Mexican Tacos Sea Shells
Hot Taco Scoops
Onondaga Territory Tacos
Southwest Quiches
Saucy Taco Noodles Casserole
Secret Tacos
Spanish Style Taco Pan
Halibut BBQ Tacos
Grilled Halibut Tacos
Spicy Taco Meatballs with Honey Sauce
Acapulco Tacos
Nutty Tacos
Crunchy Burrito Style Tacos
Tijuana Tacos
Baja Tuna Panini
Florida Chicken Panini
Asiago Panini Toscano
German Chocolate Panini
Picnic Panini
Mozzarella Provolone Panini
Basil Beef Panini
My First Panini
Brunch Panini’s
Backyard Panini Griller
Pesto Whole Wheat Panini
Hubby’s Favorite Panini
Panini Muy Buena
Portland Tuna Panini
Wendy’s Lunch Box

Citation preview

The New Lunch Cookbook Essential Lunches to Brighten Your Day

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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Table of Contents Tuscan Orzo 9 Vito’s Ciabattas 12 Caprese Kabobs 14 Neapolitan Caprese 15 7-Ingredient Caprese Salad 16 Genoa Sandwiches 17 Italian Chicken Breast with Lemon Vinaigrette 18 Maria’s Spring Salad 19 Aubergine Caprese with Mustard Vinaigrette 22 Mediterranean Olive Salad 23 Thursday’s Chicken Wraps 24 Caprese Alfredo Rotini 25 Skinny Lunch Box 26 Fried Chicken Caprese 27 Caprese Appetizers of Quintessence 28 Gyros Caprese 29 Twin City Tuna Wraps 32

Southwest Wraps 33 Bacon Brunch Wraps 34 Sonoma BLT Wraps 35 Skytop PB Wraps 36 Summer Brunch Wraps 37 Easy Souvlaki Wrap with White Sauce 38 Memphis Brunch Wraps 39 New Hampshire Crab Salad Wraps 42 Queens Wraps 43 Beefy Slaw Wraps 44 Whole Wheat Apple Wraps 45 2-Brothers from Italy Wraps 46 Pre-K Lunch Box 47 Ketogenic Turkey Lunch Box 48 Waco Ranch Wraps 49 Brooklyn Pastrami Sandwiches 52 Little Italian Pepperoni Sandwich 53 Topped Tomato Lunch Box Sandwiches 54

Tostones and Beef Sandwiches 55 Florida Flounder Sandwiches 57 Award Winning Tuna Salad Sandwiches 59 Fresno Topped Cheddar Sandwiches 62 Colorado Springs Chicken Sandwiches 63 Curry Jalapeño Sandwich Spread 64 Connecticut Brunch Sandwiches 65 Patty’s Simple Autumn Sandwiches 66 Chicken on Croissants 67 Tuna Sandwiches in Greece 68 Chicago Cube Steak Sandwiches 69 Pulled Chicken Sandwiches 72 European Grilled Cheese 73 Black Tacos with Brown Rice 74 Mexican Tacos Sea Shells 75 Hot Taco Scoops 76 Onondaga Territory Tacos 77 Southwest Quiches 78

Saucy Taco Noodles Casserole 79 Secret Tacos 82 Spanish Style Taco Pan 83 Halibut BBQ Tacos 84 Grilled Halibut Tacos 85 Spicy Taco Meatballs with Honey Sauce 86 Acapulco Tacos 87 Nutty Tacos 88 Crunchy Burrito Style Tacos 89 Tijuana Tacos 92 Baja Tuna Panini 93 Florida Chicken Panini 94 Asiago Panini Toscano 95 German Chocolate Panini 96 Picnic Panini 97 Mozzarella Provolone Panini 98 Basil Beef Panini 99 My First Panini 102

Brunch Panini’s 103 Backyard Panini Griller 104 Pesto Whole Wheat Panini 105 Hubby’s Favorite Panini 106 Panini Muy Buena 107 Portland Tuna Panini 108 Wendy’s Lunch Box 109

Tuscan Orzo

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 446.2 Fat 12.8g Cholesterol 18.9mg Sodium 195.2mg Carbohydrates 64.3g Protein 17.2g

Ingredients 6 C. orzo pasta, cooked, drained and cooled 10 oz. grape tomatoes, halved 1/2 C. basil leaves, chopped 8 oz. mozzarella cheese 1/2 C. Parmesan cheese, grated

1 tbsp Parmesan cheese, grated 1/3 C. olive oil 1/4 C. white wine vinegar salt and pepper

Directions 1. In a serving bowl, add the pasta, tomatoes, basil, mozzarella and 1/2 C. of Parmesan cheese and mix slightly. 2. In another bowl, add the vinegar, oil, salt and pepper and beat until well combined. 3. Place the vinaigrette over the salad and mix slightly. 4. Enjoy with a topping of the remaining Parmesan cheese.

Tuscan Orzo

9

VITO’S

Ciabattas

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 319.9 Fat 21.4g Cholesterol 45.3mg Sodium 556.0mg Carbohydrates 17.4g Protein 15.9g

Ingredients 1/2 C. prepared mayonnaise 4 garlic cloves, smashed to a paste 1/4 C. peppercorn mustard salt & ground black pepper 1 medium eggplant, sliced crosswise 3 tbsp balsamic vinegar 2 tbsp canola oil 2 red bell peppers, roasted and peeled

1 loaf ciabatta, halved lengthwise 1/2 lb. mozzarella cheese, sliced 1 C. basil leaf 1 C. baby arugula

Directions 1. In a bowl, add the garlic, mustard, mayonnaise, salt and pepper and mix until well combined. 2. Refrigerate until using. 3. Set your grill on high heat and lightly, grease the grill grate. 4. Coat the eggplant slices with the oil and sprinkle with salt and pepper evenly. 5. Cook the eggplant slices on the grill for about 8 minutes, flipping once in the half way through and coating with the vinegar occasionally. 6. Coat the bell peppers with oil and sprinkle with salt and pepper evenly. 7. Cook the peppers on the grill until charred completely. 8. Remove from the grill and immediately, place in a paper bag. 9. Seal the bag and keep aside for about 9-10 minutes. 10. Carefully, remove the skin of the peppers and then discard the seeds. 11. Cut each pepper into equal sized strips. 12. Place the bread halves in the toaster oven, cut side up and toast until golden brown. 13. Place the mustard mixture on both halves of the bread. 12

Vito’s Ciabattas

14. Place the eggplant slices on the bottom half of the bread, followed by the arugula, pepper strips and cheese. 15. Place the bottom half in the toaster oven until the cheese melts. 16. Remove from the toaster oven and top with the basil. 17. Cover with the top of bread and cut into desired sized slices. 18. Enjoy.

13

CAPRESE

Kabobs

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 16 Calories 76.2 Fat 6.6g Cholesterol 11.2mg Sodium 117.8mg Carbohydrates 1.1g Protein 3.3g

Ingredients 1 pint grape tomatoes, halved crosswise 8 oz. bocconcini 1/4 C. extra virgin olive oil 2 tbsp balsamic vinegar 6 thinly sliced basil leaves

1/4 tsp kosher salt 1/4 tsp pepper 32 (4 inch) wooden skewers

Directions 1. Thread 1 tomato half onto each skewer, followed by 1 bocconcini piece and another tomato half. 2. In the bottom of a platter, arrange the skewers. 3. In a bowl, add the vinegar, oil, salt, and pepper and beat until well combined. 4. Drizzle the skewers with the oil mixture evenly and season with salt and pepper. 5. Enjoy with a topping of basil.

14

Caprese Kabobs

Neapolitan

Prep Time: 15 mins

Caprese

Total Time: 45 mins Servings per Recipe: 2 Calories 562.3 Fat 54.7g Cholesterol 0.0mg Sodium 15.5mg Carbohydrates 19.0g Protein 3.9g

Ingredients 2 large ripe tomatoes, cut into rounds 1 fresh mozzarella ball, cut into rounds 1 small red bell pepper, seeded and cut into strips 1 small yellow pepper, seeded and cut into strips 8 -10 basil leaves 10 -15 green beans, ends trimmed

6 tbsp olive oil 2 tbsp olive oil 1 tbsp minced garlic sea salt balsamic vinegar

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a Pyrex baking dish, spread 2 tbsp of oil evenly. Arrange the pepper strips in the baking dish, skin side up. Cook in the oven for about 25-30 minutes. In a skillet, heat 6 tbsp of the oil and stir in the garlic until coated with the oil completely. 3. Immediately, remove from heat. 4. With a slotted spoon, remove the garlic and reserve in a bowl. 5. Place the same skillet with the oil over heat. 6. Stir in the string beans and stir fry for about 1 minute. 7. With a slotted spoon, transfer the beans into a bowl and keep aside. 8. Now, transfer the oil into a bowl and keep aside to cool completely. 9. Place the tomatoes onto a platter, followed by the basil leaves, mozzarella rounds, beans and pepper strips. 10. Season with salt evenly. 11. Drizzle with the cooled oil and vinegar. 12. Enjoy with a topping of fried garlic. Neapolitan Caprese

15

7-INGREDIENT

Caprese Salad

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 206.5 Fat 17.6g Cholesterol 29.8mg Sodium 240.9mg Carbohydrates 3.7g Protein 9.0g

Ingredients 8 oz. mozzarella cheese 4 oz. roasted peppers, chopped 1 lb. cherry tomatoes 1/4 C. white wine vinegar 1/4 C. balsamic vinegar

1/4 C. olive oil 4 tbsp Italian seasoning

Directions 1. In a bowl, add all the ingredients and mix until well combined. 2. Keep aside for about 25-35 minutes. 3. Enjoy.

16

7-Ingredient Caprese Salad

Genoa

Sandwiches

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 427.4 Fat 29.2g Cholesterol 49.7mg Sodium 668.1mg Carbohydrates 22.8g Protein 18.4g

Ingredients 8 slices Italian bread, sliced 8 slices whole milk mozzarella cheese 2 Roma tomatoes, sliced 2 tbsp fresh basil, minced 2 tbsp balsamic vinegar salt and pepper

1/4 C. olive oil 3 tbsp parmesan cheese, shredded 1/4 tsp garlic powder

Directions 1. Arrange 1 bread slice onto each of 4 serving plates. 2. Place the mozzarella cheese over each slice, followed by the tomatoes, basil, salt and pepper. 3. Drizzle with the vinegar. 4. Cover each slice with the remaining bread slices. 5. In a bowl, add the Parmesan cheese, oil and garlic powder and mix until well combined. 6. Coat each sandwich with the oil mixture evenly. 7. Heat a skillet over medium heat and cook the sandwiches until golden brown. 8. Enjoy hot.

Genoa Sandwiches

17

ITALIAN

Chicken Breast with Lemon Vinaigrette

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 564.4 Fat 41.3g Cholesterol 113.2mg Sodium 1200.9mg Carbohydrates 7.2g Protein 40.8g

Ingredients 4 boneless skinless chicken breast halves 6 medium Roma tomatoes, quartered lengthwise 1 tsp sugar 1 tsp kosher salt 1/4 C. olive oil 8 oz. mozzarella cheese, cut in pieces 1/4 C. chopped basil leaf

1/2 tsp pepper Vinaigrette 1/4 C. olive oil 2 tbsp fresh lemon juice 1 garlic clove, minced 3/4 tsp kosher salt 1/2 tsp pepper

Directions 1. For the lemon vinaigrette: in a bowl, add all the ingredients and beat until well combined. 2. In a bowl, add chicken and vinaigrette and mix well. Cover the bowl and place in the fridge for about 35-40 minutes. 3. Set your oven to 375 degrees F. In a bowl, add the tomatoes, oil, sugar and salt and toss to coat well. In the bottom of a baking sheet, arrange the tomato quarters in a single layer. 4. Cook in the oven for about 30 minutes. 5. Remove from the oven and place the tomatoes with all accumulated juices into a bowl. Add the basil, cheese and pepper and gently, toss to coat. 6. Keep aside until using. Now, set your oven to 350 degrees F. Remove chicken from the bowl and discard the marinade. 7. Arrange the chicken breast halves onto the same baking sheet. Cook in the oven for about 30 minutes, flipping once half way through. 8. Enjoy chicken hot with a topping of tomato mixture.

18

Italian Chicken Breast with Lemon Vinaigrette

Maria’s

Spring Salad

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 557.1 Fat 53.0g Cholesterol 59.7mg Sodium 574.8mg Carbohydrates 4.2g Protein 17.3g

Ingredients 1 C. extra virgin olive oil 1 garlic clove, sliced 12 black peppercorns 3 large rosemary sprigs 1/4 tsp salt 1 pinch red pepper flakes

16 oz. fresh mozzarella cheese, cubed 6 Roma tomatoes, cut into small chunks 1 bunch basil, chiffonade

Directions 1. In a pot, add the oil over medium heat and cook until heated. 2. Add the rosemary sprigs, garlic, peppercorns, red pepper flakes and salt and stir to combine well. 3. Immediately, remove from heat and keep aside to cool. 4. Discard the peppercorns and rosemary sprigs from the oil. 5. In a bowl, place the mozzarella cubes and top with the oil. 6. Keep aside for about 3-4 hours. 7. Drain the excess oil from the mozzarella. 8. Add the tomato chunks and gently stir to combine. 9. Enjoy with a garnishing of basil.

Maria’s Spring Salad

19

AUBERGINE CAPRESE

with Mustard Vinaigrette

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 498.2 Fat 34.0g Cholesterol 69.1mg Sodium 574.4mg Carbohydrates 29.2g Protein 24.2g

Ingredients 3 small eggplants, sliced salt 2 medium tomatoes, sliced 350 g bocconcini, sliced 1/4 C. basil leaf Dressing 1/4 C. olive oil

1 garlic clove, crushed 1 tsp grainy mustard 1 tsp sugar 2 tbsp red wine vinegar

Directions 1. 2. 3. 4. 5. 6. 7.

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In a skillet, add the oil and cook until heated through. Add the eggplant and cook until browned completely. Place the eggplant onto a platter, followed by the remaining ingredients. For the dressing: in bowl, add all the ingredients and beat until well combined. Top with 3/4 of the dressing. Cover the bowl and place in the fridge for about 30 minutes or up to 2 hours. Enjoy with a drizzling of the remaining dressing.

Aubergine Caprese with Mustard Vinaigrette

Mediterranean Olive Salad

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 240.9 Fat 16.6g Cholesterol 29.9mg Sodium 302.2mg Carbohydrates 13.3g Protein 12.1g

Ingredients 8 oz. fresh mozzarella cheese, chopped 3 tbsp extra virgin olive oil 2 tbsp shallots, minced 2 garlic cloves, minced salt and pepper 1/2 fresh basil leaf

1 1/2 lb. grape tomatoes, halved lengthwise 2 romaine lettuce hearts, quartered lengthwise and cut 1/4 C. kalamata olive, pitted, chopped 3 tbsp red wine vinegar

Directions 1. Chop half of the basil leaves roughly and tear the remaining leaves into 1/2-inch pieces. 2. In a bowl, add the shallot, chopped basil leaves, garlic, mozzarella, oil, 1/4 tsp of salt and 1/4 tsp of pepper and mix well. 3. In another bowl, add the tomatoes and 1 tsp of salt and gently, toss to coat. 4. Place the tomatoes in a colander, arranged in the sink for about 15 minutes, stirring often. 5. In a bowl, add the mozzarella mixture, romaine, olives, tomatoes, basil, vinegar, salt and pepper and mix well. 6. Enjoy.

Mediterranean Olive Salad

23

THURSDAY’S

Chicken Wraps

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 154.9 Fat 11.9g Cholesterol 16.5mg Sodium 252.4mg Carbohydrates 6.9g Protein 6.7g

Ingredients 2 tbsp olive oil 2 tbsp white wine vinegar 1/4 tsp kosher salt 1/4 tsp black pepper 4 C. chopped romaine lettuce hearts 1 1/2 C. shredded chicken breasts 3/4 C. mozzarella cheese, chopped

1/2 C. basil leaf, torn 1 pint cherry tomatoes, quartered cooking spray 4 (2 7/8 oz.) multi-grain flat bread 1 large garlic clove, halved

Directions 1. In a bowl, add the oil, vinegar, salt and pepper and beat until well combined. 2. Add the lettuce, shredded chicken, mozzarella cheese, basil and tomatoes and toss to coat well. 3. Grease a nonstick skillet with the cooking spray and heat over medium-high heat. 4. Place the flat breads, 1 at a time and cook for about 2 minutes, flipping once in the half way through. 5. With the cut sides of garlic, rub 1 side of each toasted flat bread evenly. 6. Place the chicken mixture in the middle of each flat bread evenly. 7. Carefully, roll each flat bread and enjoy.

24

Thursday’s Chicken Wraps

Caprese

Alfredo Rotini

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 636.3 Fat 29.5g Cholesterol 59.5mg Sodium 947.0mg Carbohydrates 58.6g Protein 33.6g

Ingredients 8 -10 Roma tomatoes, diced 20 medium basil leaves, stemmed and chopped 5 tbsp extra virgin olive oil 6 garlic cloves, minced 1/4 tsp black pepper 1/2 tsp kosher salt 1/2 tsp garlic powder

1 tsp balsamic vinaigrette 1 four cheese Alfredo sauce 1/2 C. Parmesan cheese, grated 14 1/2 oz. rotini pasta 2 C. mozzarella cheese 16 oz. sweet Italian sausage, chopped

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the tomatoes, garlic, 15 basil leaves, vinaigrette, oil, salt and pepper and toss to coat well. Keep aside for about 10 minutes. In a pan of the boiling water, prepared the pasta as suggested on the package. Drain well. 3. Now, set your oven to 450 degrees F. 4. Meanwhile, in a pot, add the garlic powder and Alfredo sauce and cook until just boiling. 5. Stir in salt and pepper and remove from heat. 6. Heat a greased a skillet and cook sausage pieces until browned. 7. In a baking dish, add the tomato mixture, cooked sausages, cooked pasta and Alfredo sauce and mix until well combined. 8. Spread the mozzarella cheese on top evenly, followed by the Parmesan. 9. Cook in the oven for about 5-7 minutes. 10. Enjoy with a garnishing of remaining basil leaves.

Caprese Alfredo Rotini

25

SKINNY

Lunch Box

Prep Time: 5 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 71.1 Fat 6.8g Cholesterol 0.0mg Sodium 148.6mg Carbohydrates 2.4g Protein 0.5g

Ingredients 4 plum tomatoes, stem end trimmed, and quartered lengthwise 6 C. field greens mixed salad greens 2 tbsp extra virgin olive oil 1 C. bocconcini, ball

1/4 tsp sea salt, grinder 2 tbsp frozen chopped basil

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a glass baking dish, arrange the tomatoes, skin side down and drizzle with 1 tbsp of the oil. 3. Cook in the oven for about 5 minutes. 4. Now, set your oven to 300 degrees F. 5. Cook in the oven for about 1 hour. 6. Remove from the oven and keep aside to cool slightly. 7. In a bowl, add the basil and remaining 2 tbsp of the oil and mix well. 8. Place the greens onto a serving platter, followed by the warm tomatoes, bocconcini balls and basil mixture. 9. Enjoy warm with a sprinkling of salt.

26

Skinny Lunch Box

Fried

Chicken Caprese

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 529.7 Fat 34.1g Cholesterol 144.8mg Sodium 822.8mg Carbohydrates 16.3g Protein 38.8g

Ingredients 1 cut up broiler-fryer chicken (small chicken) 1/4 C. flour 1/2 tsp salt 1/2 tsp pepper 1 tbsp oil

1 C. chopped onion 1 tbsp minced garlic 1 (28 oz.) cans fire-roasted crushed tomatoes 8 oz. diced mozzarella cheese sliced basil

Directions 1. 2. 3. 4.

In a re-sealable bag, add the chicken, flour, salt and pepper. Seal the bag and shake to coat well. In a skillet, heat the oil and cook the chicken pieces for about 9-10 minutes. With a slotted spoon, transfer the chicken pieces onto a plate and cover with a piece of foil to keep warm. 5. In the same skillet, add the onion and stir fry for about 4 minutes. 6. Add the garlic and stir fry for about 1 minute. 7. Add the tomatoes and cook until just boiling. 8. Stir in the cooked chicken pieces and cook until boiling. 9. Set the heat to low and cook, covered for about 13-15 minutes, flipping the chicken pieces often. 10. Enjoy with a garnishing of basil.

Fried Chicken Caprese

27

CAPRESE

Appetizers of Quintessence

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 130.9 Fat 9.5g Cholesterol 33.5mg Sodium 267.5mg Carbohydrates 1.6g Protein 9.6g

Ingredients 2 C. balsamic vinegar 24 cherry tomatoes 12 large basil leaves, halved

24 bocconcini 24 toothpicks

Directions 1. 2. 3. 4.

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In a pot, add the vinegar over low heat and cook until thick and syrupy. Remove from heat and place the balsamic syrup into a bowl. Thread 1 tomato onto each toothpick, followed by 1/2 basil leaf and 1 bocconcini. Place the toothpicks onto a platter and enjoy with a topping of balsamic syrup.

Caprese Appetizers of Quintessence

Gyros

Caprese

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 12 Calories 149.2 Fat 7.8g Cholesterol 16.7mg Sodium 306.7mg Carbohydrates 12.5g Protein 7.3g

Ingredients 4 pita bread rounds 1 tbsp olive oil 1/4 tsp Italian seasoning 1/4 C. grated Parmesan cheese 8 oz. mozzarella cheese 2 large plum tomatoes 1/2 C. basil, chopped

1/4 C. toasted walnuts, chopped 1 garlic clove, pressed 1/4 tsp salt 2 tbsp light balsamic vinaigrette salad dressing 4 C. baby greens

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Coat the pita rounds with oil evenly and top with the Italian seasoning, followed by the Parmesan cheese. 3. Cook in the oven for about 8-10 minutes. 4. Meanwhile, for the pesto: in a bowl, add the basil, garlic, walnuts and salt and mix until well combined. 5. Remove the pita rounds from the oven and arrange onto plates, cheese side down. 6. Place the dressing onto the back of each pita round evenly. 7. Cut each round into 6 equal sized wedges. 8. Arrange 12 pita wedges onto a platter. 9. Top each pita wedge with some greens, 1 Mozzarella slice, pesto and 1 tomato slice. 10. Cover each wedge with the remaining wedges, cheese side up. 11. Secure each sandwich with the toothpicks and enjoy.

Gyros Caprese

29

TWIN CITY

Tuna Wraps

Prep Time: 12 mins Total Time: 12 mins Servings per Recipe: 2 Calories 203.3 Fat 10.0g Cholesterol 43.5mg Sodium 889.6mg Carbohydrates 6.7g Protein 20.6g

Ingredients 1 (6 oz.) cans solid white tuna packed in water, drained 1 stalk celery, minced 1 tbsp dill relish 3 tbsp light mayonnaise 2 tbsp red onions, chopped 2 tsp lemon juice, squeezed

1/2 tsp dried dill 1/4 tsp salt 1/4 tsp black pepper 2 fat-free whole wheat tortillas

Directions 1. Get a mixing bowl: Stir in it the tuna, celery, dill relish, mayonnaise, onion, lemon juice, dill, salt, and pepper. 2. Put on the lid and place it in the fridge. Let it sit for an overnight. 3. Spoon the salad mixture into the tortillas. Wrap them burrito style then serve them. 4. Enjoy.

32

Twin City Tuna Wraps

Southwest Wraps

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 208.9 Fat 2.8g Cholesterol 0.0mg Sodium 266.8mg Carbohydrates 36.9g Protein 9.7g

Ingredients 1 (15 oz.) cans black beans, rinsed and drained 2 tbsp lime juice 2 tbsp orange juice 2 cloves garlic, chopped 1/8 tsp salt cayenne pepper

3 scallions, chopped 1/4 C. red bell peppers, chopped 4 flour tortillas salsa

Directions 1. Get a blender: Combine in it the beans, lime juice, orange juice, garlic, salt, and cayenne pepper. Blend them smooth. 2. Pour the mixture into a mixing bowl. Fold into it the bell peppers with scallions. 3. Divide the mixture between the tortillas and spread them in an even layer. Wrap your tortillas tight then serve them. 4. Enjoy.

Southwest Wraps

33

BACON

Brunch Wraps

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 6 Calories 362.9 Fat 34.2g Cholesterol 51.4mg Sodium 649.1mg Carbohydrates 3.7g Protein 9.9g

Ingredients 1 lb. turkey bacon, fried, torn into pieces 1 head lettuce, shredded 2 -3 tomatoes, chopped Mayonnaise

salt pepper flour tortilla

Directions 1. Get a mixing bowl: Toss in it the bacon with lettuce, tomato, mayo, a pinch of salt and pepper. 2. Spoon the mixture 6 to 7 soft tortillas. Wrap it them burrito style. 3. Serve your wraps right away with your favorite toppings. 4. Enjoy.

34

Bacon Brunch Wraps

Sonoma

BLT Wraps (Bacon Lettuce and Tomato)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 74.9 Fat 5.0g Cholesterol 13.5mg Sodium 290.1mg Carbohydrates 3.1g Protein 4.5g

Ingredients 2 slices cooked turkey bacon 1 medium tomatoes, sliced 1 green onion, sliced 1 tbsp shredded cheddar cheese 1 tsp sour cream nice crispy lettuce 1 dash salt

1 dash pepper avocado, sliced 1 dash Tabasco sauce

Directions 1. Place a pan over medium heat. Cook in it the bacon until it becomes crisp. Drain it. 2. Heat the tortillas in a pan for 10 to 15 sec on each side. Place them on serving plates. 3. Coat the upper side of the tortillas with sour cream, top it with cheese, lettuce, tomato, bacon, green onion, and avocado. 4. Season them with a pinch of salt and pepper. Wrap your tortillas carefully and slice them in half. 5. Serve your wraps with extra toppings of your choice. 6. Enjoy.

Sonoma BLT Wraps

35

SKYTOP

PB Wraps

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 332.7 Fat 16.5g Cholesterol 0.0mg Sodium 412.4mg Carbohydrates 37.7g Protein 10.6g

Ingredients 4 (7 -8 inch) flour tortillas 1/3 C. peanut butter 1 C. chopped granny smith apple

1/4 C. oats & honey granola cereal

Directions 1. 2. 3. 4. 5.

36

Place the tortillas on a cutting board. Coat one side of them with peanut butter. Microwave each tortilla for 10 sec. Transfer to a serving plate. Top them with chopped apple and cereal. Roll them rightly. Serve your wraps right away with extra toppings of your choice. Enjoy.

Skytop PB Wraps

Summer

Brunch Wraps

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 305.4 Fat 18.2g Cholesterol 376.2mg Sodium 207.8mg Carbohydrates 17.7g Protein 22.3g

Ingredients 8 eggs 1/2 C. milk 1 tbsp sage, chopped 1 tsp thyme, chopped 2 garlic cloves, chopped

1/4 C. pecorino cheese, grated 24 stalks asparagus 2 tbsp extra virgin olive oil

Directions 1. Get a mixing bowl: Whisk in the milk, sage, thyme, garlic, pecorino, a pinch of salt and pepper. 2. Place a saucepan over medium heat. Place in it the asparagus and cover them with hot water. 3. Cook them for 3 min until they become tender. Drain them. 4. Place a large skillet over medium heat. Heat in the olive oil. 5. Pour in it 1/4 of the eggs mix and swirl the pan to spread it in an even layer. 6. Cook the omelet for 1 min on each side until it is done. 7. Place it aside and repeat the process with the remaining eggs mixture. 8. Place 1/4 of the asparagus on an omelet then roll it. 9. Repeat the process with the rest of the omelets and asparagus. 10. Serve them with toppings of your choice. 11. Enjoy.

Summer Brunch Wraps

37

EASY

Souvlaki Wrap with White Sauce

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 1 Calories 530.0 Fat 22.4g Cholesterol 104.4mg Sodium 972.9mg Carbohydrates 44.3g Protein 38.9g

Ingredients Chicken 3 tbsp lemon juice 1/2 tsp dried oregano 2 tsp olive oil 3 garlic cloves, minced 1 boneless skinless chicken breast Sauce 1/4 C. cucumber, shredded 1/4 C. plain low-fat yogurt

1/2 tbsp lemon juice 1 garlic clove, minced 1/2 small onion, minced Wrap 1 whole wheat tortilla tomatoes, slices 2 lettuce leaves 2 tbsp feta cheese

Directions 1. To prepare the chicken: 2. Get a zip lock bag, place in it all the ingredients. Place it in the fridge for 40 min. Get a small mixing bowl: Stir in it all the tzatziki sauce ingredients. Place it in the fridge until ready to serve. 3. Before you do anything else, preheat the grill and grease it. Cook in it the chicken for 4 to 6 min on each side. 4. Slice it and arrange it over the tortilla. Top it with tomato, lettuce, tzatziki sauce and feta cheese. 5. Fold the tortilla burrito style then serve it with extra toppings of your choice. 6. Enjoy.

38

Easy Souvlaki Wrap with White Sauce

Memphis

Brunch Wraps

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 320.2 Fat 25.0g Cholesterol 158.2mg Sodium 562.8mg Carbohydrates 5.3g Protein 18.2g

Ingredients 1/4 C. A.1. Original Sauce, divided 1 tbsp extra virgin olive oil 1/2 tsp granulated garlic 1/2 tsp thyme leaves 8 oz. sirloin steaks 2 eggs, cracked and whisked 2 pinches sea salt 1/2 tsp red pepper flakes 1 tbsp butter

4 low-carb garden veggie wraps 1/4 C. mayonnaise 1/2 C. fresh spinach leaves 4 cherry tomatoes, sliced 2 oz. goat cheese

Directions 1. Get a mixing bowl: Stir in it half of the original sauce with thyme, garlic and olive oil. Coat the steaks with the mixture. 2. Place a large pan over high heat. Heat in tit the olive oil. 3. Cook in it the steaks for 4 to 5 min on each side. Place them aside to rest for 6 min. Get a mixing bowl: Beat in it the eggs with a salt and pepper flakes. Place a pan over medium heat. Grease it with a cooking spray. Pour in it the egg mixture and cook them scrambled for 1 min. Get a mixing bowl: Whisk in it half of the remaining original sauce with mayo. 4. Lay the wraps on a serving plate. Spread on each one of them 1/3 of the mayo mixture. Arrange over it the spinach leaves, scrambled eggs, tomatoes, and goat cheese. Cut the steaks into strips then place them on top. Roll them burrito style. 5. Serve wraps immediately or wrap them in a piece of foil and place them in the fridge. Enjoy.

Memphis Brunch Wraps

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NEW HAMPSHIRE

Crab Salad Wraps

Prep Time: 30 mins Total Time: 41 mins Servings per Recipe: 5 Calories 653.9 Fat 36.2g Cholesterol 296.9mg Sodium 1517.6mg Carbohydrates 60.0g Protein 22.5g

Ingredients 1 (16 oz.) packages imitation crabmeat 2 stalks celery, diced 1 tbsp minced onion 4 oz. cream cheese, softened 1 C. sour cream 1/2 C. mayonnaise

2 tbsp lemon juice 2 tbsp sugar 6 hard-boiled eggs, chopped 1/2 head lettuce 10 flour tortillas

Directions 1. Get a mixing bowl: Shred in it the crab meat. Add to it the celery with onion. 2. Get a mixing bowl: Beat in it the cream cheese, sour cream, mayo, lemon juice and sugar until they become smooth. 3. Add them to the crab mixture and combine them well. 4. Place a tortilla in a serving plate. Top with a thin layer of the crab mixture followed by eggs and lettuce. 5. Fold it and place it aside. Repeat the process with the remaining ingredients. 6. Serve your crab rolls right away. 7. Enjoy.

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New Hampshire Crab Salad Wraps

Queens

Wraps

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 382.7 Fat 16.3g Cholesterol 372.0mg Sodium 656.3mg Carbohydrates 39.6g Protein 19.2g

Ingredients low-fat cooking spray 1/2 red onion, diced 1 small zucchini, grated 8 cherry tomatoes, seeded and quartered 1/4 C. black olives chopped 1/2 C. reduced-fat feta cheese

4 eggs 1 1/2-2 tsp Greek Seasoning, or Italian Seasoning 4 -6 flour tortillas

Directions 1. Get a mixing bowl; Whisk in it the eggs with a pinch of salt and pepper. 2. Place a large pan over medium heat. Coat it with a cooking spray. 3. Sauté in it the onion for 3 min. Stir in the olives with zucchini and tomatoes. Cook them for 1 min. 4. Stir in the eggs and cook them for 4 min. Spoon the mixture into the tortillas. Top them with cheese 5. Roll your tortillas then serve them with extra toppings. 6. Enjoy.

Queens Wraps

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BEEFY

Slaw Wraps

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 304.0 Fat 17.5g Cholesterol 77.1mg Sodium 1102.2mg Carbohydrates 11.7g Protein 25.3g

Ingredients 1 head iceberg lettuce, leaves removed 1 lb. ground beef 1/4 C. soy sauce 3 tsp Splenda granular 2 garlic cloves, minced 1 medium onion, diced

1 tbsp red pepper flakes 1 tbsp ginger, grated 2 C. cabbage, chopped

Directions 1. 2. 3. 4. 5.

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Place a pan over medium heat. Cook in it the onion with beef for 5 min. Stir in the soy, sweetener, garlic, red pepper, ginger, a pinch of salt and pepper. Cook them for 3 min. Stir in the cabbage and cook them for 4 min. Spoon the mixture lettuce leaves. Serve them right away. Enjoy.

Beefy Slaw Wraps

Whole Wheat

Apple Wraps

Prep Time: 25 mins Total Time: 42 mins Servings per Recipe: 2 Calories 768.0 Fat 17.1g Cholesterol 31.4mg Sodium 736.7mg Carbohydrates 143.3g Protein 16.1g

Ingredients 2 C. peeled cored and diced tart green apples 1/4 C. raisins 1/4 C. honey 1 tsp ground cinnamon 1/8 tsp salt 1 tbsp butter 1 1/3 C. whole milk

1 C. rolled oats 1 tsp vanilla extract 1/4 C. apple butter 2 10 inch whole wheat tortillas

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a mixing bowl: Combine in it the apples with raisins, honey, cinnamon, and salt. Place a pan over medium heat. Heat in it the butter. Stir in it the honey apple mixture and let them cook for 9 min. Stir in the milk with oatmeal. Let them cook for an extra 6 min over low heat. Turn off the heat and stir in the vanilla extract. Place the tortillas on a cutting board. Spread the apple mixture over them then roll them. Slice your wraps in half then serve them. Enjoy.

Whole Wheat Apple Wraps

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2-BROTHERS

from Italy Wraps

Prep Time: 3 mins Total Time: 13 mins Servings per Recipe: 1 Calories 0.0 Fat 0.0g Cholesterol 0.0mg Sodium 0.0mg Carbohydrates 0.0g Protein 0.0g

Ingredients spaghetti sauce shredded cheese pepperoni

canned mushroom tortilla

Directions 1. 2. 3. 4. 5.

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Before you do anything, preheat the oven to 350 F. Place tortillas on a serving plate. Spread over them some of the pizza sauce. Top them with cheese, pepperoni, and mushrooms. Wrap the tortillas burrito style. Cook them in the oven for 14 to 16 min. Enjoy.

2-Brothers from Italy Wraps

Pre-K

Lunch Box

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 52.5 Fat 0.1g Cholesterol 0.0mg Sodium 0.5mg Carbohydrates 13.4g Protein 0.6g

Ingredients 4 8-inch fat-free flour tortillas 1/2 C. reduced-fat peanut butter 1/4 C. strawberry all-fruit spread

2 medium bananas, sliced 1/4 C. low-fat granola

Directions 1. Place the tortillas on a cutting board. Spread over them the peanut butter. 2. Arrange over them the bananas followed by granola then roll them. Serve them with some milk. 3. Enjoy.

Pre-K Lunch Box

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KETOGENIC

Turkey Lunch Box

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 1 Calories 14.2 Fat 0.5g Cholesterol 0.3mg Sodium 26.1mg Carbohydrates 2.2g Protein 0.4g

Ingredients 1 leaf green lettuce 2 slices of oven roasted turkey breast 2 slices tomatoes 1/2 tsp diced red onion

1/4 tsp mustard 1/4 tsp mayonnaise salt and pepper

Directions 1. Place a lettuce leaf on a plate. Top it with turkey, onions, mayo, mustard, tomato, a pinch of salt and pepper. 2. Roll lettuce over the filling then serve it. 3. Enjoy.

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Ketogenic Turkey Lunch Box

Waco

Ranch Wraps

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 1106.8 Fat 90.5g Cholesterol 170.4mg Sodium 1674.7mg Carbohydrates 36.5g Protein 39.6g

Ingredients 1 C. ranch dressing 4 flour tortillas, warmed 10 oz. cheese slices, your preference 2 tomatoes, sliced 1 (8 oz.) cream cheese, softened

10 oz. turkey breast, slices 2 avocados, sliced alfalfa sprout

Directions 1. Get a mixing bowl: Beat in it the cream cheese with ranch dressing until they become creamy. 2. Spoon the mixture into the tortillas and spread them into an even layer. 3. Top them with turkey, cheese, avocados, tomatoes, and sprouts. Roll the tortillas tightly then serve them. 4. Enjoy.

Waco Ranch Wraps

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BROOKLYN

Pastrami Sandwiches

Prep Time: 15 mins Total Time: 18 mins Servings per Recipe: 6 Calories 1768.7 Fat 46.4g Cholesterol 221.4mg Sodium 6323.3mg Carbohydrates 227.8g Protein 110.1g

Ingredients 2 -3 tbsp oil 1 small onion, chopped 1 (16 oz.) cans sauerkraut, rinsed and well drained 1 tsp caraway seed 1/4 C. ketchup

1/4 C. mayonnaise relish 6 pumpernickel bread, rolls, split 1 1/2 lb. sliced pastrami 6 slices Swiss cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a skillet, add the oil over medium heat and cook until heated. Add the onion and stir fry about 7-8 minutes. Add the sauerkraut and cook for about 20 minutes, mixing often. Meanwhile, place the relish, mayonnaise and ketchup and mix until well combined. Set the broiler of your oven and arrange oven rack about 8-inch from the heating element. Place the pastrami onto bottom half of each bun, followed by the sauerkraut, onion mixture, ketchup mixture and cheese. Cover with top bun halves and wrap each in a foil piece, leaving the top open. Cook under the broiler for about 3 minutes. Enjoy hot.

Brooklyn Pastrami Sandwiches

Little Italian Pepperoni Sandwich

Prep Time: 2 mins Total Time: 7 mins Servings per Recipe: 1 Calories 421.8 Fat 31.0g Cholesterol 83.5mg Sodium 636.3mg Carbohydrates 25.9g Protein 10.3g

Ingredients 2 slices bread pizza sauce 1 oz. mozzarella cheese

pepperoni slice 2 tbsp butter, divided

Directions 1. Spread the butter onto outside of the bread slices evenly. 2. Place 1 bread slice in a skillet, buttered side down. 3. Place the pizza sauce onto the bread, followed by 1 oz. of the mozzarella cheese, pepperoni slices and more pizza sauce. 4. Cover with the remaining bread slice, buttered side up. 5. Cook until golden brown from both sides.

Little Italian Pepperoni Sandwich

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TOPPED

Tomato Lunch Box Sandwiches

Prep Time: 10 mins Total Time: 13 mins Servings per Recipe: 2 Calories 507.1 Fat 17.0g Cholesterol 22.4mg Sodium 960.5mg Carbohydrates 69.5g Protein 18.1g

Ingredients 4 slices sourdough bread 1 tbsp olive oil 10 basil leaves, rinsed 1 -2 tomatoes, sliced

2 oz. mozzarella cheese, sliced salt and pepper

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inch from the heating element. 2. Coat one side of all bread slices with the oil evenly. 3. In the bottom of a baking sheet, arrange 2 bread slices, oil side down. 4. Place the basil leaves onto both slices, followed by the tomato slices and mozzarella slices. 5. Sprinkle with the salt and pepper and cover with the remaining bread slices, oil side up. 6. Cook under the broiler for about 2-3 minutes. 7. Enjoy hot.

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Topped Tomato Lunch Box Sandwiches

Tostones

and Beef Sandwiches (Jabarito)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 747.4 Fat 42.2g Cholesterol 107.7mg Sodium 580.4mg Carbohydrates 67.8g Protein 30.1g

Ingredients 1 large green plantain, peeled and sliced lengthwise and halved oil 1 tbsp butter 2 tsp olive oil 1 C. sliced onion 2 cloves garlic, smashed and minced 1/4 tsp cumin 1 -2 pinch cayenne

6 oz. shaved shoulder steak salt & ground black pepper 4 slices American cheese 1 tbsp mayonnaise romaine lettuce sliced tomatoes 1 tsp melted butter 1/4 tsp roasted minced garlic

Directions 1. 2. 3. 4. 5.

In a skillet, add the oil and cook until heated through. Add plantain slices and for about 1 minute. Transfer the plantain slices onto a heavy cutting board. Place another cutting board over the plantain slices and press to flatten the plantain slices. In the same skillet, place the flattened plantain slices and cook until golden from both sides. 6. With a slotted spoon, transfer the plantain slices onto paper towels-lined plate to drain. 7. With a piece of the foil, cover the late to keep warm 8. In another skillet, add the olive oil and 1 tbsp of the butter over medium-high heat and cook until heated through. 9. Add the onions and stir fry for about 3-4 minutes. 10. Add the garlic, cayenne and cumin and mix well. 11. Add the meat slices and cook until no more pink. 12. Stir in the salt and pepper and remove from the heat. Tostones and Beef Sandwiches

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13. Place the mayonnaise on bottom slice of each fried plantain, followed by the American cheese, meat, onions, lettuce and tomato. 14. Cover with the remaining plantain tops. 15. In a bowl, add the roasted garlic and 1 tsp of the melted butter and mix well. 16. Coat the top plantain slice with the garlic mixture evenly.

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Florida

Flounder Sandwiches

Prep Time: 15 mins Total Time: 31 mins Servings per Recipe: 4 Calories 1415.3 Fat 47.4g Cholesterol 290.2mg Sodium 4246.3mg Carbohydrates 183.1g Protein 77.0g

Ingredients olive oil 2 1/2 lb. fresh flounder fillets, pat dried 3 tbsp seafood seasoning 2 C. all-purpose flour 2 C. panko breadcrumbs 3 eggs, beaten 1 large French baguette, sliced 12 tomatoes, slices 8 romaine leaves, sliced 1 small red onion, sliced Remoulade 1 tsp hot relish 2 tbsp capers 2 tbsp Dijon mustard 2 tsp chopped tarragon leaves 1/2 tsp fish sauce fresh ground black pepper

2 tsp Worcestershire sauce 1/2 lemon, juice 1 tsp hot sauce 1 1/2 C. mayonnaise Spice Mix 1 tbsp onion powder 3/4 tsp pepper 1 tbsp salt 1 tbsp thyme 2 tsp paprika 1/4 tsp sage 1/4 tsp rosemary 1/4 tsp celery seed 1 pinch cayenne

Directions 1. For the remoulade: in food processor, add all the ingredients except the mayonnaise and process until well combined. 2. Transfer the mixture into a bowl with the mayonnaise and stir to combine well. 3. Place in the fridge before using. 4. For the seafood seasoning: in an airtight jar, place all the ingredients. 5. Seal the jar and shake well to combine. 6. Season the fish fillets with the seafood seasoning lightly. Florida Flounder Sandwiches

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7. In a shallow bowl, mix together the flour and 3 tbsp of the seafood seasoning. 8. In a second shallow bowl, add the eggs and beat lightly. 9. In a third shallow bowl, add the breadcrumbs. 10. Coat the fish fillets with the flour mixture, then dip into beaten eggs and finally, coat with the breadcrumbs. 11. In a skillet, add the oil and cook until heated through. 12. Add the fish fillets and fry for about 5-6 minutes. 13. With a slotted spoon transfer the fillets onto a paper towels-lined plate to drain. 14. Place the remoulade sauce onto both sides of the bread evenly. 15. Place some romaine onto each bottom piece of the bread, followed by the fish, tomato, red onion and more romaine. 16. Cover with the top pieces of bread and enjoy

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Award Winning Tuna Salad Sandwiches

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 201.8 Fat 9.3g Cholesterol 40.0mg Sodium 650.1mg Carbohydrates 8.6g Protein 20.4g

Ingredients 1 (6 oz.) cans albacore tuna, drained and flaked 2 tbsp onions, chopped 2 tbsp dill relish 1 tbsp ripe olives, sliced 1 tbsp mayonnaise 1 tbsp ranch dressing

2 dashes French's mustard pepper bread 1/2 hard-boiled egg, peeled and chopped

Directions 1. In a bowl, add all the ingredients except the bread and mix well. 2. Place the tuna mixture onto bread slices and enjoy.

Award Winning Tuna Salad Sandwiches

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FRESNO TOPPED

Cheddar Sandwiches

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 362.5 Fat 22.5g Cholesterol 32.1mg Sodium 468.8mg Carbohydrates 29.1g Protein 12.6g

Ingredients 4 whole wheat sandwich rounds 1 mashed avocado 1/2 C. chopped tomato 1/2 C. chopped red onion

2 tbsp ranch dressing 1 C. shredded cheddar cheese salt and pepper

Directions 1. 2. 3. 4.

Set the broiler of your oven. In a bowl, add the tomato, avocado and onion and mix well. In the bottom of a baking sheet, arrange the sandwich rounds. Place the avocado mixture onto each sandwich round evenly, followed by the dressing, cheese. 5. Sprinkle with the salt and pepper and cook under the broiler for about 5 minutes. 6. Enjoy hot.

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Fresno Topped Cheddar Sandwiches

Colorado Springs Chicken Sandwiches

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 461.1 Fat 32.9g Cholesterol 118.3mg Sodium 540.3mg Carbohydrates 6.5g Protein 35.9g

Ingredients 4 ciabatta rolls, halved horizontally 3 tbsp extra virgin olive oil, divided whole grain mustard 8 oz. Fontina cheese, shredded, divided 12 oz. sliced white mushrooms 2 tbsp chopped shallots 3 garlic cloves, pressed

2 C. shredded cooked chicken 1 (5 oz.) bags Baby Spinach

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Scoop out some bread from the center of each ciabatta roll. 3. Drizzle each roll with the oil evenly. Place the mustard on each bottom roll evenly and top with half of the fontina cheese. 4. In a skillet, add 2 tbsp of the oil over medium-high heat and cook until heated through. Add the mushrooms and stir fry for about 5 minutes. Add the shallots and garlic and stir fry for about 2-3 minutes. Add the chicken and stir fry for about 3 minutes. 5. Remove from the heat and place the chicken mixture onto a plate. 6. In the same skillet, heat 1 tbsp of the oil and stir fry the spinach for about 2 minutes. Stir in the salt and pepper and remove from the heat. Drain the spinach completely. 7. Place the chicken mixture onto each bottom roll, followed by the spinach and remaining cheese. Cover each with top roll and with a piece of foil, wrap each one tightly. Cook in the oven for about 20 minutes. Enjoy hot.

Colorado Springs Chicken Sandwiches

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CURRY

Jalapeño Sandwich Spread

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 12 Calories 74.0 Fat 6.6g Cholesterol 13.6mg Sodium 191.1mg Carbohydrates 3.0g Protein 0.7g

Ingredients 2/3 C. Miracle Whip 1/4 C. Dijon mustard 1 C. sour cream 1/4 tsp cayenne pepper

1/4 tsp garlic powder 1/4 tsp curry powder 2 tbsp jalapeños, chopped

Directions 1. In a bowl, add all the ingredients and mix until well combined. 2. Cover the bowl and place in the fridge to chill before using. 3. Enjoy the mixture into your favorite sandwich.

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Curry Jalapeño Sandwich Spread

Connecticut

Brunch Sandwiches

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 567.6 Fat 43.8g Cholesterol 302.4mg Sodium 710.4mg Carbohydrates 26.7g Protein 16.8g

Ingredients 2 croissants, halved horizontally 4 tbsp butter 2 eggs salt and pepper

1 tbsp heavy cream 2 oz. smoked salmon, chopped 1 sprig dill

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Arrange the croissant halves onto a baking sheet and cook in the oven for about 5-6 minutes. 3. Meanwhile, in a bowl, add the eggs, salt and pepper and beat well. 4. In a frying pan, add the butter over low heat and cook until melted. 5. Add the eggs and cook for about 2 minutes, mixing continuously. 6. Remove from the heat and stir in the salmon and cream until well combined. 7. Place the salmon mixture into each croissant and enjoy with a garnishing of the dill.

Connecticut Brunch Sandwiches

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PATTY’S

Simple Autumn Sandwiches

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 252.7 Fat 8.9g Cholesterol 22.0mg Sodium 2897.3mg Carbohydrates 35.1g Protein 10.4g

Ingredients 2 slices whole wheat bread, toasted 2 -3 tbsp whipped cream cheese 3 -4 pepperoncini peppers

Directions 1. 2. 3. 4.

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Cut the pepperoncini and remove the seeds and stem. Place the cream cheese onto each bread slice evenly. Place the pepperoncini pieces onto 1 bread slice and cover with the reaming bread slice. Enjoy.

Patty’s Simple Autumn Sandwiches

Chicken

Prep Time: 10 mins

on Croissants

Total Time: 10 mins Servings per Recipe: 6 Calories 508.7 Fat 29.8g Cholesterol 80.8mg Sodium 2049.2mg Carbohydrates 40.0g Protein 22.1g

Ingredients 3/4 C. mayonnaise 1/4 C. sliced green onion 1 tbsp Dijon mustard 1 tbsp chopped dill 1/2 tsp salt 2 C. cubed cooked chicken softened butter

lettuce leaf tomatoes, slices 6 plain croissants

Directions 1. In a bowl, add the chicken, mayonnaise, mustard, green onion, dill and salt and mix until well combined. 2. Spread the butter onto the croissants. 3. Place the lettuce into the croissants, followed by the tomato slices and chicken mixture. 4. Enjoy.

Chicken on Croissants

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TUNA

Sandwiches in Greece

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 3 Calories 188.7 Fat 18.1g Cholesterol 0.0mg Sodium 7.0mg Carbohydrates 5.1g Protein 0.7g

Ingredients 1/4 C. olive oil 1/2 C. red wine vinegar 1 red onion, sliced 1 can tuna capers sliced kalamata olive

1 fresh tomatoes, sliced leafy greens Italian bread

Directions 1. In a bowl, add the vinegar and oil and mix well. 2. Stir in the onions and keep aside until using. 3. Place the oil mixture onto the bottom half of bread in a thin layer, followed by the onions, capers, olives, tuna, tomato, leaf green and drizzle with the oil mixture. 4. Cover with the top half of bread. 5. Cut into desired sized pieces and enjoy.

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Tuna Sandwiches in Greece

Chicago

Cube Steak Sandwiches

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 403.3 Fat 25.5g Cholesterol 61.0mg Sodium 738.5mg Carbohydrates 38.0g Protein 6.3g

Ingredients 2 -3 lb. cube steaks sliced 1 large onions, sliced 4 deli rolls 1/2 C. butter

3 dashes Lawry's Seasoned Salt 1/3 C. Worcestershire sauce Tabasco sauce

Directions 1. 2. 3. 4.

In a skillet, melt 2 tbsp of the butter and stir fry the onion for about 5-6 minutes. Transfer the onion onto a plate and keep aside. Sprinkle the steak slices with the seasoned salt. In the same skillet, add 2 tbsp of the butter over high heat and cook until melted completely. 5. Add the steak and cook for about 1 minute per side. 6. Add the cooked onion, 2 tbsp of the butter, half of the Worcestershire sauce and 5-6 shakes of the Tabasco sauce and mix well. 7. Spread butter onto French roll halves evenly. 8. Heat a skillet and cook the rolls until browned. 9. Arrange the bottom halves of the rolls onto each plate 10. Divide the meat mixture onto each bottom roll and top with some of pan juice. 11. Cover with the top half of each roll. 12. Cut in sandwich in half and enjoy.

Chicago Cube Steak Sandwiches

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PULLED

Chicken Sandwiches

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 239.3 Fat 7.7g Cholesterol 39.1mg Sodium 376.9mg Carbohydrates 25.3g Protein 15.9g

Ingredients 4 -6 oz. pulled rotisserie-cooked chicken 2 slices bread shredded cheddar cheese

honey mustard dressing olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Set the broiler of your oven. Coat the outside of each bread slice with the oil evenly. In the bottom of a baking sheet, arrange the bread slices, oiled side up. Cook in the oven until just crispy. Remove the baking sheet from the oven and flip the bread slices. Place the chicken onto 1 bread slice, followed by the cheddar cheese. Place the dressing onto another piece evenly. Cook under the broiler until cheese melts completely. Enjoy hot.

Pulled Chicken Sandwiches

European

Prep Time: 10 mins

Grilled Cheese

Total Time: 20 mins Servings per Recipe: 4 Calories 352.1 Fat 15.2g Cholesterol 54.0mg Sodium 1013.0mg Carbohydrates 31.2g Protein 22.3g

Ingredients 8 slices pumpernickel bread 6 1/2 oz. havarti cheese, sliced 4 oz. smoked salmon

1 tbsp chopped dill

Directions 1. 2. 3. 4.

Place the cheese onto 4 bread slices, followed by the salmon and dill. Cover each with the remaining bread slices. Place a skillet over medium-low heat until heated through. Add the sandwiches and cook for about 10 minutes, flipping once halfway through.

European Grilled Cheese

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BLACK TACOS

with Brown Rice

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 15 Calories 161.9 Fat 1.5g Cholesterol 0.0mg Sodium 25.1mg Carbohydrates 31.9g Protein 6.3g

Ingredients 2 C. cooked brown rice 2 cans black beans, undrained 1 C. picante salsa 1 C. chopped onion 3-4 chopped garlic cloves 3-4 fresh jalapeno peppers, chopped

1 tbsp chili powder 1 tbsp ground cumin 20 corn tortillas

Directions 1. Place a large pan over medium heat. Heat in it 3 tbsp of vegetable oil. 2. Sauté in it the onion for 3 min. add the garlic with jalapeno peppers and cook them for 2 min. 3. Stir in the beans with rice, salsa, chili powder, cumin, a pinch of salt and pepper. 4. Cook them until they start boiling. Turn off the heat. 5. Place a large deep pan over medium heat. Heat in it a splash of oil. Cook in it the tortillas until they become crisp on the sides. 6. Spoon the bean mixture into the taco shells. Serve them with your favorite toppings. 7. Enjoy.

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Black Tacos with Brown Rice

Mexican

Tacos Sea Shells

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 753.7 Fat 57.7g Cholesterol 200.8mg Sodium 1490.2mg Carbohydrates 8.6g Protein 48.3g

Ingredients 1 1/2 lbs ground beef 1 packages cream cheese with chives, cubed and softened 1 tsp salt 1 tsp chili powder 18 jumbo pasta shells, cooked 2 tsp butter, melted 1 C. prepared taco sauce

1 C. shredded cheddar cheese 1 C. shredded Monterey jack cheese 1 1/2 C. crushed tortilla chips 1 C. sour cream chopped green onion

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 350 F. Grease a baking pan. Place a large pan over medium heat. Cook in it the beef for 8 min. Mix in it the cream cheese, salt, and chili powder. Cook them for 6 min over low heat. Get a large mixing bowl: Stir in it the pasta shells with butter. Spoon the beef mixture into the pasta shells then place them in the greased pan. Drizzle the taco sauce all over the stuffed pasta shells. Lay a piece of foil over it to cover it. 7. Cook the pasta pan in the oven for 16 min. Discard the foil and top it with cheese and chips. 8. Cook it for an extra 16 min. Serve your taco casserole hot with your favorite toppings. 9. Enjoy.

Mexican Tacos Sea Shells

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HOT

Taco Scoops

Prep Time: 5 mins Total Time: 7 mins Servings per Recipe: 48 Calories 15.1 Fat 0.6g Cholesterol 2.8mg Sodium 44.1mg Carbohydrates 1.2g Protein 1.0g

Ingredients 48 corn tortilla chips, scoop style 3/4 C. sour cream 1 1/2 tsp taco seasoning 1 cans no-bean chili

1/2 C. cheddar cheese, shredded

Directions 1. 2. 3. 4. 5.

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Before you do anything, preheat the oven broiler. Place 1 tsp of chili in each tortilla C. Top it with 1 tsp of cheese. Place the tortilla C. in a lined up baking pan. Cook them in the oven for 2 min. Drizzle the cream sauce over the taco C. then serve them with your favorite toppings. Enjoy.

Hot Taco Scoops

Onondaga

Prep Time: 45 mins

Territory Tacos

Total Time: 1 hr Servings per Recipe: 10 Calories 422.9 Fat 12.6g Cholesterol 52.4mg Sodium 431.6mg Carbohydrates 52.6g Protein 23.2g

Ingredients 4-5 C. flour 3 1/2 tsp baking powder 1 tsp salt 1/2 C. instant milk 2 C. water 1 1/2 lbs ground beef 1 onion, chopped 3/4 tsp garlic salt 1 can pinto beans

grated cheese salsa lettuce tomatoes onion sour cream green onion

Directions 1. 2. 3. 4. 5. 6. 7. 8.

To make the dough: Get a mixing bowl: Mix in it the flour with baking powder, salt, milk and water. Shape the dough into a ball. Wrap it in a plastic wrap and let it rest for 16 min. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Roll the dough on floured surface. Use a cookie cutter to cut it into thin 8 inches circles. Cook the dough circles in the hot oil in batches until they become golden brown. To make the filling: Place a large pan over medium heat. Cook in it the beef with onion for 8 min. discard the fat. 9. Mix in the garlic salt with beans. Cook them for 12 to 16 min over low heat. 10. Place the crispy fried circles on a serving plates. Top them with the beef mixture. 11. Serve your taco bites right away with your favorite toppings. 12. Enjoy.

Onondaga Territory Tacos

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SOUTHWEST

Quiches

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 151.4 Fat 8.2g Cholesterol 48.3mg Sodium 556.7mg Carbohydrates 8.7g Protein 10.5g

Ingredients 1 lb lean ground beef 1/3 C. chopped onion 1/3 C. sliced black olives 1 cans tomato sauce 1/4 C. water 1 packages taco seasoning mix

2 tbsp hot sauce 1 egg, beaten 4 flour tortillas 1/3 C. sour cream 1/2 C. shredded cheddar cheese

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a muffin pan. 2. Place a large pan over medium heat. Brown in it the onion with beef for 8 min. Discard the fat. 3. Mix in the olives, tomato sauce, 1/4 C. water, taco seasoning, hot sauce and egg. Turn off the heat. 4. Use 3 inches cookie cutter circle to cut each tortilla into 3 rounds. Place the tortilla circles in the greased muffin C. 5. Spoon the beef mixture over the tortilla C. Top them with sour cream and cheese. Cook them for 26 min in the oven. 6. Serve your taco muffins with your favorite toppings. 7. Enjoy.

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Southwest Quiches

Saucy

Taco Noodles Casserole

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 507.2 Fat 16.5g Cholesterol 77.6mg Sodium 166.9mg Carbohydrates 59.0g Protein 28.6g

Ingredients 16 oz. pasta 3 C. cubed cooked chicken 1 tsp minced garlic 3 tsp olive oil 1 C. half-and-half cream

5-6 tsp taco seasoning 2 tbsp butter parmesan cheese, to taste

Directions 1. Prepare the pasta by following the instructions on the package. 2. Place a large pan over medium heat. Heat in it the olive oil. 3. Add the chicken with garlic and cook them for 6 min. Mix in the butter with taco seasoning, half-and-half, a pinch of salt and pepper. 4. Cook them for an extra 2 to 3 min. Stir in the pasta. 5. Serve your taco pasta with some grated cheese and toppings of your choice. 6. Enjoy.

Saucy Taco Noodles Casserole

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SECRET

Tacos

Prep Time: 15 mins Total Time: 18 mins Servings per Recipe: 4 Calories 289.1 Fat 12.3g Cholesterol 100.3mg Sodium 459.9mg Carbohydrates 5.8g Protein 37.4g

Ingredients 2 tbsp cream cheese 2 tbsp sour cream 2 tsp minced canned jalapeno slices 2 tsp jalapeno juice, from jar 3/4 tsp Splenda granular 1/2 tsp paprika 1/2 tsp cumin 1/8 tsp cayenne pepper 1/8 tsp garlic powder

1 lb boneless skinless chicken breast 1 zucchini, sliced long thinly 1 onion, sliced 4 tortillas 1 C. cheddar cheese, shredded 1/2 C. Monterey jack cheese, shredded

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Place in it the cream cheese with sour cream, jalapeno slices and juice, Splenda sugar, paprika, cumin, cayenne pepper, garlic powder and a pinch of salt. 3. Mix them well to make the sauce. Sprinkle the chicken breasts with some salt and pepper. Cook them on the grill for 4 to 6 min on each side. Thinly slice it. Place a large pan over medium heat. Place in it a tortilla. Top it half of it with 1/4 C. of shredded cheddar cheese and the other half with 1/4 C. of shredded cheese. 4. Lay on one side of the tortilla 1/4 C. of sliced chicken followed by 1/4 zucchini, and onion. 5. Drizzle 1 tbsp of over the cheesy side. Pull it over the veggies and chicken side then press it with a spatula. 6. Press it gently and let it cook for 1 min. Repeat the process with the remaining ingredients. 7. Serve your tacos right away with your favorite toppings. 8. Enjoy.

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Secret Tacos

Spanish Style Taco Pan

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 566.8 Fat 24.3g Cholesterol 90.9mg Sodium 293.0mg Carbohydrates 56.3g Protein 28.6g

Ingredients 1 lb ground beef 1 C. onion, diced 1 package taco seasoning mix 1 (16 oz.) cans tomatoes, diced

2 C. white rice 2 C. cheddar cheese, shredded

Directions 1. Place a large saucepan over medium heat. Cook in it the beef for 9 min. discard the fat. 2. Mix in it the onion, taco seasoning packet, cooked rice and tomatoes. Let them cook for 32 min over low heat. 3. Spoon the mixture into taco shells. Garnish them with some lettuce, taco chips, tomatoes, sour cream and cheese. 4. Serve your tacos right away. 5. Enjoy.

Spanish Style Taco Pan

83

HALIBUT

BBQ Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 428.4 Fat 10.3g Cholesterol 109.6mg Sodium 838.7mg Carbohydrates 36.3g Protein 44.7g

Ingredients 1 1/2 lbs halibut fillets, chunks 2-3 tbsp cajun seasoning 2 C. shredded green cabbage 1 C. shredded red cabbage 1/4 C. cider vinegar 1/4 C. sour cream 6 green onions, chopped 1/2-1 tsp salt 8 flour tortillas

lemon wedge salsa tartar sauce guacamole

Directions 1. Before you do anything, preheat the grill. 2. Get a mixing bowl: Stir in it the halibut fish with Cajun seasoning. 3. Get a grilling wok and grease it with some oil. Place in it the halibut fish then cook it over the hot coals for 9 to 12 min. 4. Get a small mixing bowl: Whisk in it the vinegar, sour cream, green onions, and salt. Stir in the cabbage. 5. Add them to the halibut mix and toss them to coat. Divide the mixture between the taco shells then top them with the halibut chunks. 6. Serve your tacos with your favorite toppings. 7. Enjoy.

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Halibut BBQ Tacos

Grilled

Halibut Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 689.0 Fat 27.6g Cholesterol 91.9mg Sodium 1322.6mg Carbohydrates 68.0g Protein 46.0g

Ingredients 4 halibut steaks olive oil salt and pepper 1 lime, juiced 3 medium ripe Hass avocadoes, scooped 1 lemon, juiced 1/2 tsp cayenne pepper

1 C. plain yogurt 1 tsp salt 2 plum tomatoes, seeded and chopped 2 scallions, sliced 1 romaine lettuce hearts 12 flour tortillas

Directions 1. Before you do anything, preheat the grill and grease it. 2. Coat the halibut fillets with some olive oil. Sprinkle over them some salt and pepper. 3. Place the fish fillets on the grill and cook them for 4 to 6 min on each side. Drizzle over them the juice of 1 lime while they're cooking. 4. Get a food processor: Blend in it the avocado flesh, lemon juice, cayenne pepper, yogurt and salt. 5. Pour the mixture into a bowl. Fold into it the diced tomato and scallions to make the guacamole. 6. Heat the tortillas in a pan. Flake the fish and place divide it between the tortillas. 7. Top them with the guacamole followed by the shredded lettuce and your other favorite toppings. 8. Fold your tacos then serve them right away. 9. Enjoy.

Grilled Halibut Tacos

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SPICY

Taco Meatballs with Honey Sauce

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 569.9 Fat 39.9g Cholesterol 131.0mg Sodium 925.0mg Carbohydrates 17.8g Protein 34.5g

Ingredients 1 lb ground round 2 tbsp taco seasoning mix 1 (4 oz.) cans mild green chilies, chopped 1 (8 oz.) packages colby-monterey jack cheese, cubed 1 egg white

1 tbsp water 2 C. nacho cheese flavored tortilla chips, crushed 6 tbsp taco sauce, thick style 3 tbsp honey

Directions 1. Before you do anything, preheat the oven to 400 F. Grease a baking sheet. 2. Get a mixing bowl: Mix in it the beef, taco seasoning and green chilies. Shape the mixture into 16 balls. 3. Flatten them slightly and place a cheese side in middle of each ball then pull the meat over it to cover it. 4. Get a mixing bowl: Whisk in it the water with egg white. 5. Coat the meatballs with the egg mixture then roll them in the chips. Press them a little bit then roll them once again the crushed chips. 6. Place the beef meatballs on the greased baking sheet. Grease them with a cooking spray. 7. Place the pan in the oven and cook them for 16 to 22 min. 8. Get a small mixing bowl: Mix in it the honey with taco sauce. Place it in the microwave and let it cook for 35 sec on high. 9. Place the beef taco meatballs on a serving plate then drizzle over the honey sauce. 10. Enjoy.

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Spicy Taco Meatballs with Honey Sauce

Acapulco

Prep Time: 15 mins

Tacos

Total Time: 25 mins Servings per Recipe: 6 Calories 298.1 Fat 15.2g Cholesterol 44.9mg Sodium 491.7mg Carbohydrates 26.0g Protein 15.5g

Ingredients 1 onion, chopped 3 tbsp oil 8 oz. tomato sauce 2 pickled jalapeno peppers, chopped 1/4 tsp salt 2 C. cooked chicken, chopped 12 corn tortillas

2 C. guacamole 1/2 C. sour cream

Directions 1. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Add the onion and cook it for 3 min. 2. Mix in the tomato sauce, peppers, and salt. Put on the lid and let them cook for 6 min. 3. Fold the chicken into the mixture. Cook them for 3 min. turn off the heat. 4. Place a small pan over medium heat. Heat in it 2 tbsp of oil. Place a tortilla in the hot pan for 12 sec on one side then drain it and place it aside. 5. Repeat the process with the remaining tortillas. 6. Divide the chicken mixture between the tortillas then top them with the guacamole, sour cream, and your other favorite toppings. 7. Fold the tortillas over the filling then serve your tacos right away. 8. Enjoy.

Acapulco Tacos

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NUTTY

Tacos

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 400.3 Fat 38.5g Cholesterol 0.0mg Sodium 507.3mg Carbohydrates 10.7g Protein 10.4g

Ingredients 1 C. raw walnuts 1 tbsp soy sauce 1 tsp garlic powder

1 tsp cumin 1 tsp paprika

Directions 1. 2. 3. 4.

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Get a blender: Place in it all the ingredients. Process them until they become smooth. Spoon the mixture into tortillas. Serve your tacos right away with your favorite toppings. Enjoy.

Nutty Tacos

Crunchy

Burrito Style Tacos

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 446.3 Fat 16.7g Cholesterol 53.2mg Sodium 1008.0mg Carbohydrates 51.0g Protein 23.4g

Ingredients 6 burrito-size flour tortillas 6 corn tortillas 1/4 C. cheddar cheese, shredded 1 lb ground turkey 1 1/4 oz. taco seasoning

2 tbsp olive oil 1 C. lettuce, shredded 1 tomatoes, diced sour cream

Directions 1. Place a large pan over medium heat. Heat in it the olive oil. Add the beef and cook it for 9 min. 2. Mix in it the taco seasoning by following the instructions on the package. 3. Preheat the oven broiler. Place in it the tortillas and heat them for few minutes. 4. Before you do anything else, preheat the grill and grease it. 5. Place the seasoned beef mixture in the tortillas then top them with lettuce, tomato and cheese. Roll the tortillas over the filling. 6. Place the tacos over the grill and cook them for 2 to 3 min on each side. Serve them warm. 7. Enjoy.

Crunchy Burrito Style Tacos

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TIJUANA

Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 278.4 Fat 8.1g Cholesterol 37.7mg Sodium 228.8mg Carbohydrates 31.9g Protein 21.8g

Ingredients 2 boneless skinless chicken breasts, cooked 1 cans black beans, undrained 1 C. corn 1/2 C. black olives, chopped 1 jalapeno pepper, chopped 1/2 C. chopped onion 1 tsp minced garlic 1-2 tbsp olive oil 1-2 tbsp chili powder 1/4-1/2 tsp red pepper flakes 1/2 tsp oregano

1-2 tsp cumin 1/2 C. water salt 4-8 oz. tomato sauce flour tortilla sour cream salsa shredded cheese guacamole

Directions 1. Place a large pan over medium heat. Heat in it the olive oil. 2. Sauté in it the onion for 3 min. add the garlic with jalapeno and cook them for 1 min. 3. Stir in the chicken with spices, beans, corn, olives and tomato sauce. Cook them for 8 to 12 min to make the filling. 4. Spoon the filling into tortillas then roll them over the filling. 5. Serve your taco right away with your favorite toppings. 6. Enjoy.

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Tijuana Tacos

Baja

Tuna Panini

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 403.9 Fat 16.1g Cholesterol 55.2mg Sodium 877.3mg Carbohydrates 31.4g Protein 33.8g

Ingredients 2 (6 oz.) cans tuna, drained 2 tbsp light mayonnaise 2 tbsp plain yogurt 1/2 roasted red pepper, diced 1/4 C. celery, diced 2 green onions, chopped

3 marinated artichokes, hearts chopped salt and pepper 4 Italian rolls, halved horizontally 4 slices provolone cheese

Directions 1. 2. 3. 4. 5.

In a bowl, add all the ingredients except the rolls and cheese and mix until well combined. Place the tuna mixture onto the bottom half of each bun evenly, followed by the cheese. Cover each with the top half of the buns. Place a grill pan over medium heat until heated through. Add the sandwiches and cook for about 5 minutes, flipping once half way through and pressing often with the back of a spoon. 6. Enjoy warm.

Baja Tuna Panini

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FLORIDA

Chicken Panini

Prep Time: 1 hr 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 443.2 Fat 22.2g Cholesterol 94.8mg Sodium 1335.0mg Carbohydrates 23.3g Protein 36.2g

Ingredients 4 boneless skinless chicken breasts, pounded 3 tbsp olive oil 1 tbsp minced garlic 1 tbsp dried Italian seasoning salt and pepper

1 1/2 C. roasted red peppers 4 slices provolone cheese 1/2-3/4 C. pesto sauce 8 slices Italian bread olive oil

Directions 1. Arrange the chicken breasts between 2 sheets of wax paper and with a meat mallet, pound into an even thickness. 2. In a bowl, add the garlic, 3 tbsp of the oil, Italian seasoning and pepper and mix well. 3. Add the chicken breasts and coat with the oil mixture generously. 4. Place in the fridge for about 2 hours. 5. Remove the chicken breasts from the marinade and sprinkle with the salt and pepper evenly. Place a skillet over medium heat until heated through. 6. Add the chicken pieces and cook for about 10 minutes, flipping once half way through.. 7. Transfer the chicken breasts onto a plate. 8. Place the roasted peppers over each chicken breast evenly, followed by 1 cheese slice. 9. Place the pesto onto both sides of each bread slice evenly. 10. Place 1 chicken breast onto each of 4 bread slices. Cover with the remaining bread slices. 11. Coat the outsides of each sandwich with olive oil. 12. Place a grill pan over medium-high heat until heated through. 13. Place 2 panini sandwiches and top with another heavy skillet for weight, followed by a heavy can. Cook for about 6 minutes, flipping once half way through. 14. Repeat with the remaining sandwiches. Cut each sandwich in half and enjoy. 94

Florida Chicken Panini

Asiago

Panini Toscano

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 4 Calories 160.8 Fat 11.8g Cholesterol 38.1mg Sodium 343.4mg Carbohydrates 2.6g Protein 11.2g

Ingredients 1/2 C. shredded fresh mozzarella cheese 1/2 C. shredded Fontina cheese 3 tbsp asiago cheese, grated 1/2 C. shredded provolone cheese 8 slices tomatoes, sliced 1 tbsp basil, chopped

4 ciabatta rolls, halved lengthwise 8 arugula leaves

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, add all the cheeses and mix well. Place the cheese mixture onto the bottom half of each roll, followed by the tomato slices. Drizzle with the oil and top with the basil, followed by the arugula leaves. Cover each with the top halve of the buns. Place a cast-iron skillet over medium-high heat until heated through. Place the panini in skillet and top with another heavy skillet for weight. Cook for about 6 minutes, flipping once half way through. Cut the panini in half and enjoy.

Asiago Panini Toscano

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GERMAN

Chocolate Panini

Prep Time: 10 mins Total Time: 26 mins Servings per Recipe: 4 Calories 329.2 Fat 22.5g Cholesterol 15.2mg Sodium 313.1mg Carbohydrates 33.9g Protein 7.6g

Ingredients 4 -6 oz. semisweet chocolate, chopped 2 tbsp butter, melted 8 slices bread, thick

icing sugar

Directions 1. 2. 3. 4. 5. 6.

Place the butter onto one side of all bread slices evenly. Arrange 4 bread slices onto a platter, buttered side down. Place the chocolate onto each of 4 slices about 1/4-inch from the crust. Top with the remaining bread slices, buttered side up. Place a nonstick skillet over medium-low heat until heated through. Place 2 panini sandwiches and cook for about 3-4 minutes per side, pressing with a spatula frequently. 7. Repeat with the remaining sandwiches. 8. Cut each sandwich in half and enjoy warm with a dusting of the icing sugar.

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German Chocolate Panini

Picnic

Panini

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 305.9 Fat 14.4g Cholesterol 44.8mg Sodium 614.3mg Carbohydrates 26.9g Protein 16.6g

Ingredients 4 slices eggplants extra virgin olive oil salt and pepper 8 slices country sliced bread

2 C. arugula leaves 8 oz. sliced mozzarella cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Coat the eggplant slices with the oil evenly. Place the grill pan over medium heat until heated through. Add the eggplant slices and cook for about 4 minutes. Coat the bread slices with the oil. Arrange 4 bread slices onto a platter, oiled side down. Place 1 eggplant slice over each slice, followed by arugula and mozzarella. Cover with the remaining 4 bread slices, oiled side up. In the same grill pan, place 2 sandwiches and cook, covered for about 3-4 minutes. Repeat with the remaining sandwiches. Cut each sandwich in half diagonally and enjoy.

Picnic Panini

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MOZZARELLA

Provolone Panini

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 113.0 Fat 6.6g Cholesterol 13.7mg Sodium 353.2mg Carbohydrates 8.1g Protein 5.4g

Ingredients 1/3 C. drained sun-dried tomato packed in oil, chopped 3 tbsp oil-cured black olives, pitted and chopped 1/2 tsp dried oregano ground pepper

10 slices white bread extra virgin olive oil 5 slices provolone cheese 1/2 lb. mozzarella cheese, sliced

Directions 1. For the pesto: in a blender, add the olives, sun-dried tomatoes, oregano and pepper and pulse until a slightly chunky paste is formed. 2. Coat 1 side of all the bread slices with the oil in a thin layer. 3. In the bottom a baking sheet, arrange 5 bread slices, oiled side down. 4. Place 1 provolone slice over 5 bread slice, followed by the tomato pesto and mozzarella cheese. 5. Cover with the remaining bread slices, oiled side up. 6. Place a skillet over medium-high heat until heated through. 7. Place the sandwiches in batches and top with a cast-iron skillet for the weight. 8. Cook for about 4 minutes, flipping once half way through. 9. Cut each sandwich in half and enjoy.

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Mozzarella Provolone Panini

Basil

Beef Panini

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 322.8 Fat 15.7g Cholesterol 65.3mg Sodium 1102.2mg Carbohydrates 24.2g Protein 21.1g

Ingredients 8 slices Italian bread 2 tbsp butter, softened 4 tbsp prepared basil pesto 1/2 lb. deli roast beef, cooked, sliced

4 slices mozzarella cheese spaghetti sauce

Directions 1. 2. 3. 4. 5.

Place the butter onto 1 side of all the bread slices evenly. Place the beef over 4 bread slices evenly, followed by the pesto and cheese. Cover with the remaining bread slices, buttered side up. Place skillet over medium heat until heated through. Place the sandwiches, buttered side down and cook for about 4-5 minutes, flipping once half way through. 6. Enjoy warm alongside the spaghetti sauce.

Basil Beef Panini

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MY FIRST

Panini (Cream Cheese and Jelly)

Prep Time: 2 mins Total Time: 6 mins Servings per Recipe: 1 Calories 2959.3 Fat 18.7g Cholesterol 0.0mg Sodium 5253.1mg Carbohydrates 577.9g Protein 120.3g

Ingredients 1 loaf French bread cream cheese choice jam

butter, melted powdered sugar

Directions 1. Set your grill to medium-high heat. 2. Cut 2 French bread slices diagonally about 1-inch thick. 3. In a bowl, add the cream cheese and preserves and mix well. Spread cream cheese mixture over one side of bread slice evenly and top with remaining slice. 4. Spread the bread over the outside of bread. 5. Cook on grill till browned. 6. Dust with the powdered sugar and serve.

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My First Panini

Brunch

Panini’s

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 533.6 Fat 33.3g Cholesterol 490.4mg Sodium 673.6mg Carbohydrates 25.1g Protein 32.0g

Ingredients 8 large eggs 1/2 tsp kosher salt 1/4 tsp black pepper 2 tbsp unsalted butter

4 soft sandwich buns, halved lengthwise 8 oz. prosciutto, sliced, or chicken breast 8 oz. Swiss cheese, sliced

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a bowl, add the eggs, pepper and salt and beat well. In a skillet, add 1 tbsp of the butter over medium heat and cook until heated through. Add the egg mixture and cook until scrambled, stirring continuously. Place the scrambled eggs onto the bottom half of each roll evenly, followed by the prosciutto and cheese. Cover each with the top of the rolls. In a grill pan, add the remaining butter over medium heat and cook until melted. Place 2 sandwiches and cook for about 2-3 minutes per side, pressing with the back of a spatula frequently. Repeat with the remaining 2 sandwiches. Enjoy warm.

Brunch Panini’s

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BACKYARD

Panini Griller

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 482.2 Fat 29.9g Cholesterol 0.0mg Sodium 446.9mg Carbohydrates 46.0g Protein 8.7g

Ingredients 3 medium portabella mushroom caps 2 Vidalia onions, sliced 1/2 C. olive oil 4 garlic cloves, minced

salt and pepper 1 loaf Italian bread, cut open lengthwise

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a bowl, add the garlic, oil, salt and pepper and mix until well combined. Add the onions and mushrooms and coat with the mixture generously. Keep aside for about 25-30 minutes. Set your grill for medium heat and lightly, grease the grill grate. Cook the onions and mushrooms onto the grill over medium heat until desired doneness, coating with the oil mixture occasionally. Coat the bread halves with the oil evenly and onto the grill until toasted lightly. Place the onions and mushrooms onto the bottom portion of bread. Cover with the top half and press with a frying pan for some time. Cut into 6 equal sized portions and enjoy.

Backyard Panini Griller

Pesto

Whole Wheat Panini

Prep Time: 15 mins Total Time: 18 mins Servings per Recipe: 6 Calories 376.4 Fat 18.9g Cholesterol 59.8mg Sodium 742.2mg Carbohydrates 27.1g Protein 24.5g

Ingredients 2 large beefsteak tomatoes, cored and sliced 1 (16 oz.) ball mozzarella cheese 12 slices whole wheat bread

1 C. pesto sauce kosher salt butter, unsalted

Directions 1. Set your panini press as suggested by the manual. 2. Season the tomato slices with a little salt. 3. Arrange the bread slices onto a platter. 4. Place the pesto onto all bread slices evenly. 5. Place 1 mozzarella slice onto 6 bread slices, followed by the tomato slices. 6. Sprinkle the tomato with a little salt. 7. Cover with the remaining bread slices, pesto side down. 8. Place the butter onto both sides of all sandwiches. 9. Place the sandwiches into the panini press in batches and cook for about 2-3 minutes. 10. Cut each sandwich in half and enjoy warm.

Pesto Whole Wheat Panini

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HUBBY’S

Favorite Panini

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 741.5 Fat 26.5g Cholesterol 118.6mg Sodium 2282.2mg Carbohydrates 90.4g Protein 34.3g

Ingredients 2 tbsp butter, melted 4 slices sourdough bread 2 slices Swiss cheese 1/2 lb. deli turkey

1 bunch arugula, stems trimmed 2 tbsp raspberry jam

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Set your panini press as suggested by the manual. Place the butter onto one side of 2 bread slices. Place the jam onto remaining bread slices. Place the 2 bread slices into the panini press, butter sides down. Place the turkey onto 2 buttered bread slices, followed by the cheese and arugula. Cover with the remaining bread slices, jam side down. Now, place the butter onto the top of each sandwich. Cook for about 4-5 minutes. Enjoy warm.

Hubby’s Favorite Panini

Panini

Muy Buena

Prep Time: 10 mins Total Time: 14 mins Servings per Recipe: 4 Calories 276.5 Fat 25.7g Cholesterol 19.6mg Sodium 253.2mg Carbohydrates 4.0g Protein 7.9g

Ingredients 1 large red bell pepper, cored, seeded and sliced 1/2 small red onion, peeled and sliced 1 tsp extra virgin olive oil 4 ciabatta rolls, split 1/4 C. garlic-infused olive oil, see appendix

salt and pepper 1/2 lb. prosciutto, sliced, or salami 1/4 lb. provolone cheese, sliced 1 C. arugula 1 tbsp extra virgin olive oil

Directions 1. In a skillet, add 1 tsp of the oil over medium heat and cook until heated through. 2. Add the onion and pepper and stir fry for about 5-6 minutes. 3. Coat the cut side of each roll with the garlic oil and sprinkle with the salt and pepper lightly. 4. Place the prosciutto onto the bottom half of each roll, followed by the cheese, arugula and onion mixture. 5. Cover with the top of rolls. 6. Coat the outside of all sandwiches with the remaining olive oil. 7. Place a grill pan over heat until heated through. 8. Place the sandwiches and cook for about 2-4 minutes per side. 9. Enjoy warm.

Panini Muy Buena

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PORTLAND

Tuna Panini

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 1289.7 Fat 74.6g Cholesterol 192.7mg Sodium 4254.4mg Carbohydrates 55.6g Protein 99.7g

Ingredients 1 (6 oz.) cans tuna in olive oil, undrained 1 (6 oz.) jars artichoke hearts packed in oil, drained & chopped 1/8 C. sliced roasted red pepper 1/3 C. pitted kalamata olive, sliced 1 tsp minced lemon zest 3/4 tsp dried oregano 1 tbsp chopped flat-leaf parsley salt and pepper 1/2 head roasted garlic

1/4 C. mayonnaise 1 tsp Dijon mustard 1 tsp lemon juice 4 slices light rye bread 1 tomatoes, sliced 4 slices provolone cheese 8 slices mozzarella cheese olive oil

Directions 1. In a bowl, add the tuna, olives, red peppers, artichokes, parsley, oregano, lemon zest, salt and pepper and mix until well combined. 2. In another bowl, add the mustard, mayonnaise, roasted garlic, lemon juice and a pinch of salt and pepper and mix until well combined. Place the mayonnaise mixture onto all bread slices evenly. Place the provolone cheese onto 2 bread slice, followed by the tuna mixture, tomato slices and mozzarella. 3. Cover with the remaining bread slices. 4. Set your panini press as suggested by the manual. 5. Coat both sides of each sandwich with the oil evenly. 6. Place the sandwiches into panini press and cook until golden brown. 7. Cut each sandwich in half and enjoy.

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Portland Tuna Panini

Wendy’s

Lunch Box (Honey Cheddar on Whole Grain)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 445.5 Fat 22.3g Cholesterol 59.6mg Sodium 752.9mg Carbohydrates 40.8g Protein 21.7g

Ingredients 8 slices whole grain bread 1/4 C. honey mustard 2 crisp apples, sliced

8 oz. mild cheddar cheese, sliced cooking spray

Directions 1. Set your panini press as suggested by the manual and lightly, grease with the cooking spray. 2. Place a thin layer of the honey mustard onto all bread slices evenly. 3. Place the apple slices onto 4 bread slices, followed by the cheese. 4. Cover with the remaining bread slices. 5. Place the sandwiches into panini press and cook for about 3-5 minutes. 6. Enjoy warm.

Wendy’s Lunch Box

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