Italian Panini

1 large loaf Italian Bread
8 oz. Mozzarella Cheese, sliced
2 Parmesan Chicken Breasts
4 oz. Shaved Deli Ham
2 oz. Baby Spinach (about 2 C. loosely packed)

Preheat oven to 450 degrees. Split bread and layer bottom with cheese, chicken, ham and spinach. Top with cheese. Place sandwich on cookie sheet and brush top of sandwich with oil. Place second cookie sheet on top and press down very firmly. Bake panini, pressing down top baking sheet twice during baking time of 25 minutes. Cut sandwich into 4 pieces.

Crispy Apricot Pork

1 Tbl. Olive Oil
2 slices Multigrain Bread
4 tsp. Apricot Jam

Preheat oven to 425 degrees and lightly brush a cookie sheet with oil.

Using a food processor, pulse bread until it
becomes large pieces of bread crumbs (similar to panko bread crumbs).

Spread a small amount of jam on one side of each piece of meat. Sprinkle bread crumbs over jam.

Tansfer pork, coated side up, to cookie sheet and bake until topping is golden brown and meat is heated through.

Balsamic Dijon Mustard Sauce

1/4 C. Beef Broth
1/2 C. Balsamic Vinegar
1/4 C. Dijon Mustard

Combine beef broth and vinegar together in a pan and heat until syrupy, about 1-2 minutes. Remove from heat and stir in mustard. Serve over hot pot roast.

Asian Noodle Bowl

8 oz. Soba Noodles
Cook noodles according to package directions, drain, and set aside.

1 lb. Snow Peas
1/4 C. Beef Broth
2 Tbl. Soy Sauce
1 1/2 lb. Pot Roast
Saute snow peas and beef broth together until snow peas are crisp but bright green. Add soy sauce, pot roast, and noodles. Heat through and serve.

Buffalo Chicken Wrap

2 Tbl. Louisiana Hot Pepper Sauce
2 Tbl. White Vinegar
1/4 tsp. Cayenne Pepper
1 lb. Parmesan Chicken
Combine first three ingredients together and set aside. Heat chicken according to
package directions, slice and toss in hot sauce. Set aside.

2 Tbl. Mayonnaise
2 Tbl. Plain Yogurt
Pepper to taste
1 Tbl. Vinegar
1/4 C. Blue Cheese
Combine first four ingredients then add blue cheese.

4 Wheat Tortillas
1 C. Romaine Lettuce, chopped
1 C. Celery, sliced
1 large Tomato, diced
Layer lettuce, celery, tomato, and buffalo chicken onto tortilla. Drizzle with
mayonnaise dressing and roll up in tortilla.

Beef Gyros

1/2 C. Yogurt
1/4 C. Mayonnaise
1/4 tsp. Ground Mustard
Salt and Pepper to taste
Mix ingredients together and refrigerate

3Tbl. Oil
2 Poblano Chiles, chopped
1 large Onion, chopped
3 cloves Garlic, chopped
1 tsp. Cumin
Saute chiles, onion, garlic in hot oil. Add Cumin and Pot Roast sauté for 5 minutes.

4 Pitas
1/4 C. Flat Leaf Parsley
Heat pitas in oven or in microwave. Take warm pita and add meat filling, parsley, and drizzle with mayonnaise mixture.

Salmon Alfredo

2 Sticks Butter
1/2 lb. Parmesan Cheese
Blend in blender until smooth.

1 lb. Fettuccine
Cook according to package directions. Drain pasta reserving 1/2 C. pasta water.

Toss fettuccine with butter mixture and hot pasta water. Toss and heat until sauce forms. Add Salmon and heat till salmon is hot.

Parmesan Chicken and Chiles

1 1/2 C. Water
2Tbl. Fish Sauce
2 Tbl. Soy Sauce
4 tsp. Sugar
2 tsp. Crushed Red Pepper Paste
Combine and set aside

1/2 lb. thin pasta noodles
Cook according to package directions, drain, and set aside.

2 Tbl. Oil
1/2 C. Onion, sliced thin
3 cloves Garlic, minced
Saute in large pan 3 minutes. Add chicken, noodles and sauce. Saute 2-3 minutes more.