This is my version of Skinny Taste’s sandwich. I added some mustard and used thinly sliced apples.
TJs light brie or other soft cheese (remove the ribs if using brie)
Spread fig spread on 2 slices of bread, top with thinly sliced apples and brie, spread Dijon on the other two slices and top with thinly sliced apple, and sandwich together. Spread some butter on the outside of the bread and cook low and slow on a griddle until they outside is toasted and the cheese is melted. Flipping a couple times so it browns evenly. Cut in half and serve.
This is a ridiculously rich recipe, you can cut it up in bite size pieces to make apprizers. It is so good and evil at the same time.
- Cooking spray
- 1 (8-oz.) tubes crescent roll dough
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 4 sprigs fresh thyme, divided
- Dijon mustard
- 1/4 lb. roast beef
Preheat oven to 350° and grease a 9″-x-13″ baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Bake for 10 min until lightly golden.
Caramelize onions: Melt 2 tbsp butter in a large skillet over medium heat. Stir in onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until the onions are soft and caramelized, 20 to 25 minutes. Remove from heat.
Build squares: spread an even layer of mustard onto prepared crescent, leaving a 1/2″ border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions, then unroll remaining tube of crescent dough and place on top of onion layer. Pinch together seams to seal. Spray with olive oil.
Bake until dough is golden and cooked through, about 15 – 25 minutes. (If dough is browning too quickly, cover with foil.) Let cool 5 minutes before slicing into squares.
Serves 2 – 4.
This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.
- 1/4 c basil leaves
- 1/4 c parsley leaves
- 1/4 c tarragon leaves
- 1/4 c mayo
- 1/4 c sour cream or vegan sour cream
- Zest of 1 lemon
- 2 tbsp 1 tsp lemon juice
- 2 tbsp olive oil
- 1 can hearts of Palm or tuna
- Celery stalk
- 1 clove garlic
- Salt and pepper
- 4 slices whole grain bread, toasted
Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.
In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.
Top toasted bread with lettuce and heart of palm mixture.
This is so good! Perfect for a weeknight dinner or lunch.
- Daikon, julienned
- 1 carrot, julienned
- 1/2 English cucumber, julienned
- 1/2 c rice wine vinegar
Combine in a bowl and set aside.
Red Curry Roasted Portobellos
- 1 c coconut milk
- 1 tbsp lime juice
- 2 tbsp Thai Red Curry Paste
- 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick
Preheat over to 425
Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.
Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.
This is a super yummy vegan recipe !
- Rye bread
- Vegan cheese slices or Swiss
- Vegan meat slices
Toast bread. Top with sauerkraut, vegan cheese and cheese. Broil until Cheese is bubbly.
These Lentil Gyro recipe is from Pretty Simple Cooking – these are so yummy!
- 16 oz cooked gyros (I use TJs) or 1 1/2 c lentils cooked
- 8 cloves garlic, minced
- 4 3-inch sprigs of rosemary, leaves stripped off
- 8 oz Cremini mushrooms
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried cilantro
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/2 c rolled oats
- 1 tsp salt
- 2 tbsp ground flax seed in 6 tbsp water or 2 eggs
2 tbsp vegan butter
- Tzatziki sauce (from TJs)
- 1 red onion, sliced thin
- 1 english cucumber, sliced thin
- 1 head romain
- 1 tomato, sliced thin
- 8 pita breads
- Feta if not vegan
Preheat oven to 425. Line a pan with parchment and spray with olive oil.
Mix all the dry herbs in a small bowl.
In a large pan heat the oil and the mushrooms, garlic, rosemary in a large pan and cook over medium heat until mushrooms release their liquid. Stir in spices and cook for 1 minute.
Add all remaining ingredients and mushroom mixture in a food processor and pulse until uniform in shape and crumbly.
Spread in lines pan and cook for 30 minutes until browned, let sit for 10 minutes. Cut into strips and assemble pitas with remaining ingredients.
This is so good! Crunchy, crispy and oh so portable!
- 2 c cauliflower, cut into bite size pieces
- 1 c canned white beans, 1/4 liquid reserved
- 1/2 c buffalo sauce
- 1/2 c bread crumbs
- 1/2 c cornmeal
- 1/4 c hemp seeds
- 1 tbsp dried parsley
- 1 tbsp garlic powder
- Olive oil spray
- 4 tortilla
- Shredded carrots
- Sliced celery
- Chopped romaine
- 1 c almond or cashew milk
- 1/4 c white vinegar
- 5 tsp lemon juice
- 1 1/2 c raw cashews
- 1 1/4 tsp salt
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion salt
- 1/4 tsp pepper
- 1/4 tsp mustard powder
Combine in a high speed blender and purée till smooth. Chill.
Preheat oven to 450.
Put cauliflower, beans hot sauce and bean liquid in a bag or bowl and combine until well coated, set aside to absorb the mixture.
Place the cornmeal, bread crumbs, hemp seed, parlay and garlic powder in a food processor and pulse to blend and chop. Place in a plastic bag or large bowl.
Use a slotted spoon to remove cauliflower mixture and add to crispy coating, toss to combine.
Spread on parchment lined baking sheet, spray with olive oil and bake for 25, drizzle with more hot sauce and bake until golden and crispy about 10 minutes. Allow to cool 5 minutes.
Serve on tortillas, with ranch, lettuce, carrots and celery.