Ingredients
4 hard boiled eggs
1 tbsp fat free salad dressing (Miracle Whip)
1 tbsp mustard
½ stalk sliced celery
¼ chopping red bell pepper
1 tsp pickle relish
1 tbsp fresh parsley
1 slice whole grain bread
1 lettuce leaf
¼ sliced avocado

Directions
1. Chop 1 whole egg and discard the yolks from the other 3 eggs and chop the whites
2. In a small mixing bowl, combine all ingredients except the bread, lettuce leaf, and avocado
3. Toast the bread and place on a small plate. Top with lettuce, egg salad and avocado slice

1 serving

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3. 7 Layer Salad

Saucy Island Sandwiches

Ingredients

1 1/2 Cup Butter
6 T brown sugar
3 T yellow mustard
3 T Worcestershire Sauce
2 T poppy seeds
1 T honey
2 pkg (12) Hawaiian Sweet Rolls
2 pkg (8 oz) Swiss Cheese
1 Lb honey ham slices
2 pkg (8 oz) provolone cheese slices

Directions:

1. Preheat oven to 350.
2. Mix the butter, brown sugar, mustard, Worcestershire sauce, poppy seeds and honey together in a medium sauce pan over low heat. Stirring constantly.
3. Line the bottom of two 9×13 baking dishes with parchment paper OR spray with cooking spray.
4. Cut rolls in half and arrange bottoms, cut side up, in the  baking dishes.
5. Brush with some of the butter mixture.
6. Top each roll bottom with swiss cheese, tearing the slices to fit as necessary.
7. Top with ham, tearing or folding to fit.
8. Top with provolone cheese.
9. Add the roll tops and brush with butter mixture.
10. Bake uncovered 20-25 minutes, or until the cheese melts and sandwiches are heated through.
11. Serve with remaining butter mixture for dippinng.

Makes 24 sandwiches.

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• one large sweet onion, sliced
• 1 Tablespoon butter
• 1 Pound ground pork
• 1/2 Pound country sausage
• 8 strips bacon, chopped
• 1/4 Cup parsley, chopped
• 1/2 teaspoon dried thyme
• salt and pepper
• Asiago cheese
• 6 sandwich buns

DIRECTIONS

• Cook the onion slices in butter until tender.  Set aside.
• While the onions are cooking, mix the ground pork, sausage, chopped bacon, parsley and thyme together in a large bowl.  Form patties.
• Cook the burgers and top with cheese.
• Place burger on a prepared bun and top with onion.

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Ingredients
3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup peach or apricot preserves
1/3 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split

Directions:

1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.
2. Mix remaining ingredients except buns; pour over beef.
3. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
4. Remove beef to cutting board. Cut into thin slices; return to cooker.
5. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot.
6. Fill buns with beef mixture.

297 Calories   30 Carbs  –Fat   –Chol   444 Sodium

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2. Slow Cooker Beef Barley Soup
3. Slow Cooker Beef Barley Soup

I love BLT’s made with home grown tomatoes and in this mornings email I got this recipe from Betty Crocker for a chicken BLT. I’ve modified it a little, substituting olive oil for vegetable oil and Frisch’s Big Boy tartar sauce for the Thousand Island dressing. If you can’t get Frish’s Big Boy tartar sauce, go ahead and use the Thousand Island dressing. Other brand tartar sauces just aren’t the same.

Chicken BLT Sandwiches

Prep Time: 10 min

Total Time: 30 min

Makes: 4 sandwiches

2 teaspoons olive oil

4 boneless skinless chicken breast halves

1/4 cup Frisch’s Big Boy Tartar Sauce

4 whole wheat sandwich buns, split

4 lettuce leaves

8 slices tomato

4 slices bacon, cooked, drained and broken in half

1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

2. Spread dressing on cut sides of buns. Layer chicken, lettuce, tomato and bacon on bottoms of buns. Top with tops of buns.

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DIRECTIONS

• In a 3-quart saucepan, combine chicken, onion, peppercorns, and 1/2 teaspoon salt with enough cold water to cover. Bring to a simmer over medium heat. Reduce heat to low, and simmer until chicken has cooked through — 15 to 18 minutes. Drain and set aside until chicken is cool enough to touch. Discard onion and peppercorns.
• In a medium bowl, combine mayonnaise, olive oil, vinegar, mustard, tarragon, pepper, and the remaining 1/4 teaspoon salt.
• Chop chicken into 1/2-inch pieces and toss with tarragon dressing. Toss with apple, celery, and pecans.
• Slice baguettes lengthwise and place lettuce on bottom halves. Top with chicken salad, cover with baguette, and cut each baguette in half to make four sandwiches.

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2        c shredded skinless rotisserie chicken meat (10 oz.)

1/3    c barbecue sauce

1 1/2  c fresh corn kernels (about 3 ears)

2           plum tomatoes, chopped

1            T fresh lime juice

8            6 inch flour tortillas

3            c thinly sliced iceberg lettuce

1/2       c reduced fat sour cream

Directions:

In a large bowl, stir together chicken, barbecue sauce, corn, tomatoes and lime juice.

Just before serving tacos, place stack of tortillas between paper towels on microwave safe plate; heat in microwave on High 10 to 15 seconds to warm.

To serve, divide lettuce and chicken mixture among tortillas;  fold over to eat of of hand.   Serve each with a dollop of sour cream

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3     T mayonnaise

1     t Watkins Thyme

2     T yellow mustard

4     8 inch flour tortillas

12   ounces thinly sliced cooked roast beef

1     12 ounce jar roasted red sweet peppers, drained

1/3 cup crumbled blue cheese

4     cups mixed greens

Additional crumbled blue cheese (optional)

Directions:

In bowl combine mayonnaise and thyme.  Remove and set aside 1 tablespoon of the mayonnaise mixture.  Stir mustard into remaining mayonnaise mixture.

Spread one side of each tortilla with mayonnaise-mustard mixture.  Evenly divide roast beef, sweet peppers and blue cheese among each tortilla.  Roll; brush with reserved mayonnaise-thyme misture.

In extra large skillet over medium heat lightly brown tortilla wraps about 2 minutes per side.  Cut in half.  Divide greens among salad sishes.  Drizzle olive oil and sprinkle additinal blue cheese; top with halved wraps.

Serves 4.

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1/2            cup low-sodium soy sauce

1/2            cup hoisin sauce

3                tablespoons ketchup

3                tablespoons rice vinegar

1/4            cup honey

3                cloves garlic, minced

1 1/2        tablespoons peeled and grated fresh ginger or 3/4 tablespoon Watkins Ginger

2                teaspoons dark sesame oil

1 1/2        teaspoons Chinese five-spice powder

4            pounds boneless Boston butt pork roast, trimmed of fat and cut into 2-inch

chunks (you can substitute beef brisket)

1 0        buns

Directions:

Add everything but the meat and buns to the slow cooker and whisk to combine.  Add the pork and toss it to coat.  Cover and cook the meat on low for 8 hours.

When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board.  Shred the pork by pulling the pieces apart with two forks.  Return the meat to the cooker, stir it into the remaining sauce and then serve it on the buns.  If you like, make the dish up to 2 days ahead and store it covered in the refrigerator.  Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving.  Serves 10.

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3. Slow Cooker Pork Chops

2            tablespoons olive oil

1            medium onion, finely chopped

1            small green pepper, finely chopped

2            cloves garlic, minced

1            teaspoon Watkins Chili Powder

1 1/4     pounds lean ground turkey

1/4        teaspoon salt

1/2        cup water

2/3        bottled chili sauce

1            tablespoon Worcestershire sauce

1            tablespoon Watkins Barbecue Sauce

1            tablespoon quick-cooking oats

3            scallions, minced

6            burger buns

Directions:

Heat the oil in a large skillet.  Add the onion and the green pepper and stirring often, saute them over high heat until soft, about 4 minutes.  Stir in the garlic and the chili powder and saute the mixture for another minute.  Add the ground turkey and salt to the skillet, breaking up the meat with a fork or wooden spoon and cook it until it’s no longer pink.

Add the water, chili sauce, Worcestershire sauce, barbecue sauce and tomato paste and stir the mixture as you bring it to a boil.  Lower the heat and continue cooking at a simmer with the pan covered for 15 minutes, stirring occasionally.

Stir in the oats and the scallions.  With the pan uncovered, cook the mixture over low heat until it thickens, about 7 minutes.  If the mixture is saucier than you like, cook it for a few more minutes; if it’s not saucy enugh, add a few tablespoons of water to the skillet and heat it briefly.

Serve on toasted hamburger buns as you would regular sloppy joes.  Makes 6 servings.

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