Apple Veggie Burgers

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Ingredients:

• 4 slices sandwich bread stale or toasted
• 1/2 cup chopped onion
• 1 granny smith apple grated
• 1/2 bell pepper chopped I use red
• 1 1/2 teaspoons chopped fresh ginger
• 1 cup cooked rice
• 1 egg
• 3 tablespoons rolled oats ground in food processor
• salt to taste
• black pepper to taste
• 2 teaspoons vegetable oil

Steps:

• Chop the bread very fine or break into pieces and throw in a food processor breaking it into crumbs
• Transfer to a large mixing bowl and add the onions
• Squeeze the grated apples lightly to remove excess juice then add to the bowl along with the bell pepper ginger rice egg and half the ground oats
• Season with salt and pepper to taste
• Form mixture into 1 1/2-inch thick patties
• Heat oil in a large skillet over medium heat Coat the patties with the remaining ground oats and cook for 2-3 minutes per side until browned slightly
• Serve with hot sauce cole slaw or whatever else tickles your fancy

Banana Sandwich

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Ingredients:

• 1 banana
• 2 slices bread soft
• 1 teaspoon butter softened if you like your bread buttered

Steps:

• Butter bread if you like
• Mash banana in a bowl and spread over a piece of bread
• Top with other piece of bread
• Cut into 4 triangles
• Enjoy

Easy Eggplant Aubergine Sandwich

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Ingredients:

• 1 whole eggplant
• 1 teaspoon olive oil plus more for brushing
• salt and pepper
• 1 baguette
• 1 bunch cilantro leaf
• 2 red bell peppers
• 2 green bell peppers
• 2 tomatoes
• 1 red onion
• 1/4 cup feta cheese
• 1/4 cup goat cheese
• 2 tablespoons chopped fresh oregano

Steps:

• Preheat the oven to 375 degrees F
• Slice the eggplant into 15 pieces brush with olive oil place on cookie sheet and sprinkle with salt
• Bake for 25 minutes and let cool
• Cut the baguette into thirds and slice in 1/2 for sandwiches
• Slice green and red peppers discarding stems and seeds
• Slice the tomatoes and red onion and set aside
• Mix goat and feta cheese together set aside
• In separate bowls place oregano salt pepper and olive oil
• Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil
• Spread 5 pieces of eggplant on baguette generous amounts of red and green peppers tomatoes red onion and cilantro
• Lastly sprinkle with oregano salt and pepper
• Enjoy

Grilled Cheese Sandwiches

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Ingredients:

• 8 slices French bread or 8 slices Italian bread
• 1/4 cup Dijon mustard
• 4 ounces old cheddar cheese
• 4 slices sweet onions
• 3 tablespoons butter softened

Steps:

• Spread 1 side of each slice of bread with mustard
• Using a cheese slicer thinly slice cheese; arrange half on half of the bread slices
• Top with onion and remaining cheese
• Sandwich with remaining bread mustard sidedown
• Spread butter over both sides of sandwich
• Place on greased grill over medium-low heat; close lid and grill turning once until golden and cheese is melted about 10 minutes Cut in half

Healthier Tgif Tuscan Portobello Sandwich Melt/Soup

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Ingredients:

• 4 red peppers seeded and cut into half lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup potato grated
• 1/3 cup carrot grated
• 1/2 cup celery finely chopped
• 1/4 cup onion diced
• 3 14 1/2 ounce cans no-salt-added diced tomatoes with juice
• 1/2 cup basil leaves chopped
• 4 cups vegetable broth
• 1/2 teaspoon black pepper to taste
• 3 portabella mushrooms
• 2 tablespoons onions diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 tablespoon garlic minced
• 1/4 teaspoon black pepper
• 1 tomatoes
• 5 3 ounce high-fiber rolls
• 5 ounces provolone cheese

Steps:

• To roast the red peppers for the soup Preheat oven to 500 degrees line pan with foil smooth out foil pour 2 tablespoons of oil into baking sheet and place the peppers cut side up on the oil and season them with pepper
• Turn the peppers over and roast in the oven for 18 minutes or until the skin blisters it should blacken slightlyPut warm peppers in a bowl and cover with plastic wrap
• Set aside to cool for at least 30 minutes No peeking
• When peppers are cool remove and discard the skins slice into 1/4 pieces
• In a 5 quart dutch oven over medium heat add the 2 tablespoons oil butter potato carrots celery and onion; saut until vegetables are tender
• Add roasted peppers canned tomatoes undrained basil and vegetable broth
• Bring to a boil; simmer uncovered for 1 hour and 35 minutes when the potato and carrot is done
• Add pepper
• Optional Remove soup from heat and transfer to a food processor fitted with a metal blade process until mixture has reached a smooth consistency
• Sandwich Rub off mushrooms remove the gills slice and place the mushrooms in a shallow pan
• Add onion to the mushroom slices
• In a small bowl whisk together the vinegar oil oregano garlic and pepper
• Pour this liquid mixture over the mushroom mixture
• Let stand at room temperature for 15 minutes or so turning twice
• Preheat oven to 350 degrees
• Bake mushroom mixture at 350 degrees for 20 or 30 minutes
• Preheat broiler
• Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese
• Set the top halves onto pan so they toast separately
• Broil until cheese melts 2-3 minutes
• Set top halves onto bottoms and serve with soup

Healthy Egg Salad Sandwich

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Ingredients:

• 2 hard-boiled eggs
• 2 chopped scallions white and green parts
• 2 tablespoons Dijon mustard
• 2 pieces lettuce I prefer romaine
• 4 slices whole grain bread toasted
• salt and pepper

Steps:

• With the back of a fork mash egg yolk with mustard to make a thick paste
• Stir in chopped scallions and chopped egg white Mix in salt and pepper as desired
• Divide mixture on top of 2 slices of bread
• Top with lettuce leaves and cover with remaining slices of bread Makes 2 sandwiches

Horseradish amp; Tofu Sandwich

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Ingredients:

• 1/4 cup plain nonfat yogurt or 1/4 cup vegan mayonnaise
• 1 1/2 teaspoons grated fresh horseradish or 1 tablespoon bottled horseradish
• 1 dash cayenne pepper
• 8 slices whole grain bread
• 10 1/2 ounces lite silken extra firm tofu thinly sliced
• 1 large tomatoes thinly sliced
• 1 cup alfalfa sprouts or 1 cup radish sprouts
• 4 lettuce leaves

Steps:

• Note Beginners may want to marinate the tofu in their favorite sauce such as Kens Sundried tomato dressing overnight or use a flavored tofu cutlet in place of the silken The one I use tastes just like fried chicken
• Also note I omit the sprouts and use lettuce
• In bowl mix the first three ingedients Spread on bread
• Now on the bread layer the tofu
• tomato and sprouts
• Top with bread
• For vegan use the vegan mayo

Peanut Butter and Banana Sandwich

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Ingredients:

• 2 pieces white bread
• 2 tablespoons of jiff peanut butter
• 1/2 very ripe banana
• 1 tablespoon butter
• 1 teaspoon honey

Steps:

• First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately

Savory Sandwiches

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Ingredients:

• 1 15 ounce can garbanzo beans drained and rinsed
• 1/2 cup celery finely chopped
• 1/4 cup onion sweet finely chopped
• 1/4 cup green onion finely chopped
• 2 tablespoons pickle relish sweet or 2 tablespoons dill pickle relish
• 1 tablespoon lemon juice
• 1/4 cup mayonnaise fat-free
• 8 slices whole wheat bread
• 8 lettuce leafs
• 1 tomatoes sliced
• 1 teaspoon mustard to your taste

Steps:

• Mash beans with a bean masher Place in a bowl and add celery onions relish lemon juice and fat-free mayonnaise Mix well Chill to blend flavors
• Spread bread with mustard if desired Place about 1/2 cup of the spread on four of the bread slices Add lettuce tomatoes close up and eat

Spinach and Feta-Stuffed Focaccia

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Ingredients:

• 1 tablespoon olive oil
• 1/2 cup onion chopped
• 3 garlic cloves minced
• 2 6 ounce packages Baby Spinach chopped
• 3/4 cup feta cheese crumbled
• 1/4 cup golden raisin
• 3 tablespoons pine nuts toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons fresh oregano chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 13 7/8 ounce can pizza dough that is in the refrigerator case
• cooking spray
• 1 tablespoon 2% low-fat milk
• 1 tablespoon water
• 1/4 cup parmesan cheese grated fresh

Steps:

• Preheat oven to 450
• Heat oil in a large nonstick skillet over medium-high heat
• Add onion and garlic; saut 1 minute
• Add half of spinach; cook 1 minute or until spinach wilts
• Add remaining spinach; cook 2 minutes stirring constantly until spinach wilts
• Remove from heat; stir in feta and next 6 ingredients through pepper
• Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle
• Spread spinach mixture lengthwise over half of dough leaving a 1-inch border
• Fold other half of dough over filling; press edges together with a fork
• Cut 5 1-inch diagonal slits in top of dough
• Combine milk and water; brush evenly over dough
• Sprinkle with Parmesan
• Bake at 450 for 15 minutes or until golden

Splenda/Sucralose Sweet Pickle Relish

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Ingredients:

• 4 cups cucumbers chopped
• 3 cups onions chopped
• 2 cups bell peppers any combination of green yellow orange and or or red chopped
• 1/4 cup kosher salt
• 1 3/4 cups Splenda sugar substitute granulated
• 1 cup cider vinegar
• 2 tablespoons pickling spices

Steps:

• Finely dice unpeeled cucumbers
• pared peppers and pared onions and place all in large bowl
• Sprinkle the salt over the vegetables
• Cover with cold water and let stand for 2 hours
• Drain vegetables well
• In a large pot
• combine Splenda
• vinegar and pickling spices
• Bring to a boil
• Add vegetables to the pot
• and adding
• if necessary
• just enough water to cover vegetables
• Bring back to a boil and simmer for 10 minutes
• Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4 to 1/2 head space
• Process in a hot water bath

Vegan Tofurkey Wrap

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Ingredients:

• 3 slices soy ham
• 1 leaf lettuce
• 4 leaves spinach
• 2 slices tomatoes
• 2 slices avocados
• 2/3 cup mixed sprouts
• 1 tablespoon red onion chopped
• 1 tablespoon roasted red pepper spread
• 1 whole wheat tortilla

Steps:

• Smear the spread down the middle of the tortilla
• Layer everything on
• Wrap it up
• Eat it