Bacon and Turkey Sandwich Kabobs

baconturkeysand

baconturkeysandWhat You Need:

12 slices of bacon
18 slices of sandwich bread
1/2 C of mayonnaise
4 T of Thousand Island dressing
12 lettuce leaves
12 slices of cooked deli turkey
2 tomatoes, sliced into 6 slices each
8 cherry tomatoes
8 sweet pickle slices

How to Make It:

In a skillet over medium high heat cook the bacon 10 minutes or until crisp, turning once.
The bacon is drained well using paper towels.
In a toaster toast the bread.
In a small mixing bowl put the mayonnaise stir in the Thousand Island dressing until well blended.
Over one side of each toasted slice of bread spread the mayonnaise mixture.
On the counter put 6 slices of bread mayo side up.
On each piece of bread put one lettuce leaf and 2 slices of turkey.
Over the turkey put 6 slices of bread mayo side down.
To the sandwich add 6 more lettuce leaves.
Over the lettuce put 2 slices of tomatoes.
On each sandwich put 2 slices of bacon.
The remaining toast mayo side down is put on top of the bacon.
Cut each sandwich into 4 pieces diagonally using a sharp knife.
On a wooden skewer put 1 sandwich piece and then a cherry tomato.
Another sandwich piece is added to the skewer.
One sweet pickle slice is added.
Another sandwich piece is added to finish the skewer.

Makes 8 kabobs

Preparation Time: approximately 40 minutes
Total Time: approximately 40 minutes

Nutritional Information per kabob: (approximately values)
Calories 420; fat 24 g; sodium 740 mg; carbohydrates 32 g; sugar 5 g;
protein 21 g

The Egg is Truly a Breakfast Wonder

eggs2brown

eggs2brownWhich came first the chicken or the egg? Well, since we don’t normally eat chicken for breakfast it has to be the egg. Eggs are a wonderful breakfast food. They are easy to fix and very versatile. Fried, scrambled, poached and even boiled, eggs are a great source of protein and a great way to start your day.

Boiled eggs are easy to make ahead and store. For a quick and easy breakfast on the run, slice a couple of boiled eggs and place on a slice of toast. Top it with some mayonnaise and another slice of toast and you have a great breakfast sandwich. It was easy to fix and healthy for you.

Try scrambling an egg and adding various ingredients you have around the kitchen. Cheese, breakfast meat, onions and green peppers can be added to scrambled eggs. Place the mixture between bread slices to make a breakfast omelet sandwich.

Add some chilies, salsa or even hot sauce to your scrambled eggs and you have added a whole new dimension to your breakfast. Use a tortilla instead of bread and you now have a great burrito for breakfast.

Poached eggs are easy to make with an egg poacher, but even without one you can improvise and adapt a skillet or saucepan for that use. In a pan, place about an inch of water, heat the water, and then crack the egg into the water. Cook in a covered pan. The yolk will become solid. Place poached eggs between 2 slices of bread and add a slice of cheese. This breakfast sandwich is a hit with young and old.

Potatoes are a great favorite for breakfast. Hash browns and American fries are well known in most restaurants that feature a breakfast menu. Leftover baked potatoes are easy to use in breakfast recipes. Slice the potato and lightly fry in just a little oil. Add a couple of whipped eggs, some mushrooms, onions and cheese and cook until done. What a treat for kids and adults.

Eggs have long since been a main stream for our breakfast table. Fried, scrambled, hard boiled or poached they are sure to make a hit with any family.

Easy Breakfast Ideas for Those on the Run

oats

oatsIt’s a school day and you are running late for work. The kids are almost ready to catch the bus but they need breakfast. Quick – grab a cereal bar. STOP! Did you know that there are a lot of ideas out there for a good, HOT breakfast for you and your kids that don’t take a lot of time to prepare? Here are just a few ideas to make your working day and their school day a great day from beginning to end.

Egg tortillas only take about 5 minutes to prepare. Scramble some eggs and add the ingredients you already have at home, such as shredded cheese, onions or green peppers. Place the egg mixture in a tortilla or on a piece of bread, roll, and eat. These are hot, easy, and ready to eat in just a few short minutes. Add some salsa or hot sauce and you have added some southwest flair.

How about a quick meat sandwich? Use leftover sausage patties, ham slices or even bacon. Place in a toasted croissant or toasted English muffin and add a slice of Swiss or American cheese, It’s a hot breakfast to go! For something extra eggs can be added and you have created even a different taste sensation.

Rolled up pancake treats are a special favorite with kids. Cook extra pancakes or use the pre-packaged ones from the store. Spread the pancakes with some honey, powdered sugar, apple butter or even peanut butter and jelly. Just
Roll them up and enjoy. You can also roll up your favorite breakfast meat in the pancake. Use bacon or sausage links and have pigs in a blanket for breakfast.

Bagels are a great choice for breakfast on the run. You can add your favorite breakfast meat or even a fried egg with cheese to create a new tasty flavor to savor for breakfast. Spread on some flavored cream cheese or drizzle with honey. They are quick, easy, and hot. Kids love these and so do adults.

Breakfast can be hot and quick, not just something cold and easy. Start the day off right with a good breakfast that is hot and full of nutrition and easy to prepare.

Roasted Red Pepper Relish Sandwich

red-peppers

red-peppersWhat You Need:

2 red bell peppers
1 onion, quartered
4 cloves of garlic
1/3 C olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1 large loaf of Italian bread, sliced
1 (8 oz.) pkg. soft goat cheese

How to Make It:

The grill is heated to medium high heat.
Place the peppers onto the heated grill grate and roasted 8 minutes, turning often or until charred.
Remove and place in a plastic bag and seal allowing the steam to make the removal of the skins easier.
Thread the onion and garlic onto a skewer.
Brush them well with the olive oil.
Grill for 8 minutes turning often.
Slit each pepper and drain in a bowl reserving the juice.
Peel, remove the seeds and coarsely chop the peppers and place in the bowl with the juice.
Chop the grilled onion and garlic, add to the peppers and mix together well.
Add the vinegar, salt and pepper and blend until all the ingredients are well coated.
Toast the bread slices for 2 minutes then flip and toast additional 2 minutes.
Spread the goat cheese evenly on the toasted bread.
Top the cheese with the red pepper relish.
Top each sandwich with a second slice of bread.
Continue until all the bread has been used.

Barbecue Mushroom Sandwich

mushrooms

mushroomsWhat You Need:

1/4 C ketchup
2 tbsp brown sugar
1 tbsp soy sauce
4 garlic cloves
1 tbsp onion, minced
2 tsp ground cumin
8 large Portobello mushrooms, sliced 1/2 inch thick
4 onion slices, 1/2 inch thick
8 slices whole wheat bread

How to Make It:

Heat the grill to medium temperature.
In a small mixing bowl whisk together the ketchup and brown sugar until the brown sugar has dissolved.
Mix in the soy sauce, garlic, onion, and cumin.
Evenly brush the mushrooms and onion slices with the barbecue sauce.
Grill the mushrooms and onions 10 minutes or until tender, turning often.
Toast the bread slices on the grill 2 minutes per side.
Brush a little of the remaining barbecue sauce onto one side of each slice of toasted bread.
Arrange a slice of mushroom and a slice of onion onto four slices of bread.
Place the remaining 4 slices of toasted bread on top to complete the sandwiches.

The Many Ways to Use Refreshing Iceberg Lettuce

lettuce

lettuceThere are many types of lettuce available to us these days. Iceberg lettuce has been around for ages and is the most popular type of lettuce to use. It is also the least expensive lettuce in the market. Iceberg lettuce has a bland flavor and contains few nutrients than other types of lettuce but it contains a lot of water which in turn makes Iceberg lettuce good for you.

Many people prefer iceberg lettuce because it has a lighter flavor and a crisper texture. It’s value in these tough economic times also makes it a hands on favorite. Iceberg lettuce can be used in many different ways to enhance any meal.

To prepare Iceberg lettuce you need to clean and core the lettuce. It’s quick and easy to do. To remove the core hold the lettuce head core side down. Firmly bang the head of lettuce on the counter top. The core should break apart from the head of lettuce. Just grab it and pull it straight out. Top clean the lettuce run it under cold water being sure to rinse out the crevices as well as the outside. Pat the lettuce dry with paper towel.

Iceberg lettuce is the perfect topping for that hamburger. It gives your hamburger a crisp refreshing taste. Be sure to dry the lettuce leaf well before adding it to keep your bun from becoming to soggy.

Toss salads are a special treat when made with Iceberg lettuce. Just chop the lettuce and place it in a salad bowl. Add chopped vegetables such as tomatoes, carrots, onions, peppers and cucumbers. Top with dressing and croutons and you have the perfect dinner starter or side dish to add to your meal.

Salads are fast becoming a main course for our meals. Tear the lettuce into bite size pieces and place them in a bowl. Add your favorite vegetables and strips of your favorite meat such as chicken or steak. Try using a vinaigrette or balsamic dressing to keep the salad healthy and low in calories.

Iceberg lettuce leaves can be used instead of bread to make healthy sandwiches. Place a slice of meat, a slice of tomato and a slice of cheese between two lettuce leaves. Add your favorite sandwich topping such as mayonnaise or mustard. This makes for a crunchy, healthy and tasty meal.

Iceberg lettuce leaves also work well as a base for other foods. Lay a couple of lettuce leaves on a plate. Add a spoonful of chicken or tuna salad on top. Serve with a fresh fruit plate or sliced raw vegetables on the side.

There are other ways to use Iceberg lettuce as a garnish or decoration. Place the lettuce under rice or as a bed for couscous as a side dish. With Iceberg lettuce being so inexpensive it’s easy to use as a decoration or garnish with just about any meal.

There are endless possibilities when it comes to Iceberg lettuce. Grab a head today and see just how creative you can be. Oh and by the way it tastes great all by itself too.

Mom’s Best Tuna Melt

whiteflower
What You Need:

1 (6 oz.) can light tuna in water, drained and flaked
1/4 C of mayonnaise
1 celery rib, rinsed, trimmed and chopped
1/4 C of black olives, pitted and chopped
1 t parsley flakes
1/8 t pepper
1/4 t lemon juice
2 slices rye bread, lightly toasted
1/2 C sharp cheddar cheese, shredded

How to Make It:

Set the oven on the broiler setting
Place aluminum foil over a baking sheet.
Flake the tuna into a mixing bowl.
Blend in the celery and the olives.
Sprinkle the parsley and pepper into the mixture and stir to combine.
Pour the lemon juice into the bowl and stir until all the ingredients are mixed together well.
Place the slices of rye bread on the baking sheet.
Spread half of the tuna mixture over each piece of bread.
Sprinkle the top of each with the shredded cheese.
Broil 6 inches from the heat source for 2 minutes or until the cheese has melted.

Makes 2 servings

Preparation time: approximately 10 minutes
Cooking time: approximately 2 minutes
Total time: approximately 12 minutes

This sandwich is a perfect addition to your Mother’s Day lunch. Be sure to taste the tuna before spreading it on the bread because you may need to add a little salt. Tuna and mayonnaise both contain a lot of salt. By tasting it first you will exactly how much salt to add.

Love You Lunchtime Sandwiches

What You Need:

12 slices of white bread
12 slices American cheese
4 T butter, room temperature

How to Make It:

Spread each of the slices of bread on one side with the butter.
Place a skillet or griddle over medium heat on the stove.
Lay 6 slices of bread in the skillet butter side down.
Lay 2 slices of cheese on each piece of bread in the skillet.
Top each sandwich with the remaining bread slices buttered side facing up.
Brown for 3 minutes then flip the sandwiches.
Continue to brown an additional 3 minutes or until the sandwich is a golden brown on both sides and the cheese has melted.

Serving Size: 6 sandwiches

These good ole American grilled cheese sandwiches will show your children just how loved they are. Use heart shaped cookie cutters to cut each sandwich into different size edible hearts for the kids to enjoy.

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