All Veggie Sandwich

vegetarian-sandwich

vegetarian-sandwichWhat You Need:

1 eggplant, peeled and sliced 3/8 inch thick
2 tomatoes, sliced 1/3 inch thick
1 onion, quartered
1 baking potato, peeled and sliced 1/4 inch thick
1/3 C extra virgin olive oil
4 slices toasted bread
4 cloves of garlic
1/2 C wheat berries, cooked
1 tbsp fresh dill
1/2 tsp salt
1/4 tsp pepper
6 pita pockets
6 lettuce leaves

How to Make It:

Heat the grill to medium temperature.
Using the olive oil brush the eggplant, tomatoes, onion and potatoes evenly.
Put the vegetables on the grill for 12 minutes or until tender, turning occasionally.
In a food processor put the toasted bread and process until it becomes fine crumbs.
Transfer the bread crumbs to a mixing bowl.
Finely chop the garlic in the food processor.
Add the grilled vegetables to the garlic and process until smooth.
Blend the smooth vegetable mixture into the bread crumbs.
Blend in the wheat berries, dill, salt and pepper.
Form into 6 patties and mist both sides of each patty with a non-stick cooking spray.
Grill the burgers 5 minutes per side or until as crisp as you like.
Remove the grilled burgers and place one in each pita pocket and top with a lettuce leaf.

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Healthy Eggplant Pockets

eggplantonthevine

eggplantonthevineWhat You Need:

1 head of lettuce, torn
1/2 cucumber, sliced
2 tomatoes, chopped
1 sweet onion, sliced thin
2 tbsp + 1/3 C extra virgin olive oil, divided
2 tbsp lemon juice
1/2 C black olives
4 oz. feta cheese, crumbed
2 garlic cloves, minced
1 tsp lemon thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs. eggplant, peeled and sliced 3/8 inch thick
6 pita pockets

How to Make It:

In a large mixing bowl mix together the lettuce and cucumbers.
Cover and put in refrigerator.
Mix together the tomatoes, onions, 2 tbsp oil and lemon juice in a small bowl.
The olives and cheese are blended in, cover and place in the refrigerator.
The grill is set to medium heat.
In a small bowl put the remaining oil, garlic, thyme, salt and pepper and mix well.
Brush each slice of eggplant evenly with the oil mixture.
Cut the pita pockets in half to form 2 pockets.
Wrap each pita pocket in foil.
Place the wrapped pita pockets on the grill grate away from the direct heat.
The eggplant slices are placed on the grill grate over direct heat.
Grill for 7 minutes then flip.
Grill for 6 additional minutes or until browned and tender.
Turn the wrapped pita pockets occasionally and when the eggplant is done remove the pockets from the grill.
Stir the tomato mixture into the lettuce mixture until well blended.
Fill each pita pocket with the salad mixture and top with the grilled eggplant.

Fabulous Fourth Finger Foods

bluefireworks

bluefireworksWho needs forks when it comes to the 4th of July? Some of the best things to eat you can eat with your fingers. Grab them on the run to the next throw together softball game with the family or as you are going to push the kids on the swing set. Just grab and go food is some of the best you can find.

Hot dogs are always a favorite on the 4th of July. Wrap a package of hot dogs in a package of crescent rolls and fix like the package says. Serve with a favorite barbecue sauce, ranch dressing or even the reliable standby of ketchup. Great to eat on the run and the kids will love them!

Serve this next treat with some blue cheese or ranch dressing and some celery and you have a hit on your hands. Take some chicken nuggets and fix like the package says. Toss in barbecue sauce or some hot sauce and serve!

If pita bread is a favorite with your family, try these tasty little treats. Combine a package of Italian dressing mix and cream cheese and place on a slice of pita bread. Slice a cucumber and pat dry. Place cucumber slices on top of the cream cheese mixture and top with another slice of prepared pita bread. Cut like a pizza into triangles and serve!

How about Mexican finger foods? There are a couple of great ideas. Mix together some taco meat and place a spoonful inside some Scoops. Add some sour cream, tomatoes, and cheese and these are bite sized delights! Using the same taco meat mixture, place some cheese and a couple of spoonfuls of meat into pre-softened tortilla shells then roll. Spread with oil, place on a cookie sheet in a 350F oven and cook until they are crisp.

Vegetables also make great pick ‘em up and eat ‘em food. Slice a zucchini into thin slices. Add your favorite seasonings like lemon pepper, Parmesan cheese and garlic powder. Fry in oil in a skillet until brown on both sides. After each group, wipe the skillet out so the zucchini doesn’t turn black while cooking.

Olives and cheese are the main ingredients for the next 4th of July treat. You will need a jar of olives, sharp shredded cheese (2 cups), 1/2 pound of margarine or butter, and 1 cup of flour. Using a food processor, combine the butter and cheese and process until smooth. Add flour (about 1 cup) and blend well. Dough should be about 1/4 in. thick after rolling, cut into squares (2 in.). Place olive in the center of square and close. Bake at 350F until crisp on a baking sheet. Remove from oven, cool and eat!

Tortillas aren’t just for Mexican food. Take a flour tortilla and spread with a mixture of 2 tablespoons applesauce, cream cheese (1/2 package) and 1 teaspoon of thyme. Place a slice of turkey on each one and roll. Place in the frig after wrapping with plastic wrap for about 2 hours. Remove, slice and you have a wonderful treat that is cold and refreshing.

As you can see, the 4th of July doesn’t have to be a lot of hard work but can be an enjoyable day that you can spend with family and friends celebrating our independence! Eat and enjoy!