A quick meal to throw together on a busy weeknight.
1 lb Yves Just Like Ground Round
1 medium Onion, chopped
2 cloves Garlic, minced
1/3 cup chopped Celery
1/3 cup chopped Green Pepper
1/3 cup Ketchup
1/4 cup Water
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Fresh ground Pepper
1 1/2 teaspoons Oregano
dash of Red Pepper Sauce
6 Burger Buns, split
Cheddar Cheese Slice
Saute onions in 10inch skillet.
Add garlic and continue cooking for another few minutes.
Add ground beef and cook until beef is evenly browned.
Stir in remaining ingredients except split buns.
Cover and cook over low heat 10 – 15 minutes or just until vegetables are tender.
Lightly toast split buns with a slice of Cheddar cheese on each.
Fill buns with beef mixture.
1 (14oz ) can Pink Salmon, drained and flaked
1/3 cup Thousand Island Dressing
2 Green onions, finely chopped
8 slices Whole Grain Bread
Combine Salmon and dressing in a medium mixing bowl, mash with fork and stir well.
Stir in green onion.
Spread a few tablespoons of salmon mixture on a slice of whole grain bread, put a layer of spinach leaves on top of filling, sprinkle with salt and pepper then top with another slice of whole grain bread.
Cut diagonally and serve with fresh tomato slices.
2 (6oz cans) Chunky Tuna, well drained
1/2 cup finely chopped Celery
2 finely chopped Dill Pickles
1/2 cup Mayonnaise
1 teaspoon Celery Salt
Coarse pepper, to taste
6 slices Cheddar Cheese
*6 Slices Whole Grain Bread, lightly toasted
6 Tomato Slices
Green Onions, greens only, thinly sliced
Line baking tray with parchment paper.
Place whole grain bread on lined baking tray, place in oven and turn oven on to heat to 350F
While oven is heating, prepare filling:
In medium mixing bowl combine drained tuna, chopped celery and dill pickles, mayo, celery salt and pepper.
Remove baking tray from oven, spread tuna mixture on bread slices; top each with a tomato and cheddar slice.
Return to oven and bake for 15 minutes, or until the cheese is melted.
Cut each slice diagonally, place 2 pieces on each plate and sprinkle with thinly sliced green onions
I was clicking through Pinterest for a few minutes at around 11am one day, came to a photo of a version of this, got up from my computer, went to my kitchen and did my best to recreate it. I was not disappointed! The flavours! Amazing! The colours Fabulous!
While the tomatoes were roasting I made up some hummus, prepped the avo and crumbled some feta. I didn’t have any bread on hand (a loaf in the breadmaker) so I used up some crackers we had left over from Christmas nibblings.
Salt and Pepper
Preheat oven to 450F.
Slice tomatoes, place on baking tray lightly sprayed with vegetable oil spray, drizzle with a bit of olive oil and balsamic vinegar. Sprinkle with salt, pepper and basil.
Bake in preheated oven for about 25 – 30 minutes until the tomatoes start to caramelize.
While the tomatoes are roasting…
1 (425gm) can Chick Peas, rinsed and well drained.
3 cloves Garlic, chopped
1 Tablespoon Lemon Juice
Salt and Pepper to taste
2 Tablespoons Tahini
1 Tablespoon Olive Oil
Water, to right conisistency
In food processor combine chick peas, garlic, lemon juice, tahini, olive oil, salt and pepper; pulse a few times.
Scrape down sides, pulse a few more times, adding enough water to desired consistency. (about 3 – 4 Tablespoons)
Scrape hummus into a bowl, sprinkle with a bit of paprika.
1 Tablespoon Lime Juice
Salt and Pepper, to taste
Spoon avocado into food processor.
Add lime juice, salt and pepper.
Pulse a few times, scrape down sides, continue processing until smooth.
Layer each Rye Toast, Ryevita Cracker or Breton Multigrain Cracker with:
Top with one or two slices of roasted tomato.
Crumbled feta cheese.
Many thanks to the Pinterest poster! You can find the original recipe at: Eat, Live, Run
Reuben sandwiches are a memorable experience and you either love them, or hate them. I must have loved them because I have been a vegetarian for 30 years and the memory of a reuben sandwich still sets my mouth watering!
1/3 cup Thousand Island Dressing or Dijon Mustard
12 slices Rye Bread
6 – 1 ounce slices of Swiss Cheese
3/4 lb (350g) thinly sliced cooked Corned Beef
1 – 16ounce (498ml) can Sauerkraut, well drained (drained and squeezed)
1/4 cup Margarine or butter, softened
Set oven to Warm or 200F
Set large 2 large skillets on to heat.
Throw drained sauerkraut into one skillet and heat through; turn heat off, leaving sauerkraut in warm pan.
Throw corned beef into the other skillet and heat through; transfer to heatproof bowl.
Wipe out the skillet.
Spread thousand island dressing or dijon mustard over 6 slices of bread.
Place a slice of swiss cheese on each of the dressed slices of bread.
Top with warmed corned beef and warmed sauerkraut.
Top with remaining bread slices.
Spread the top slice of rye bread with a bit of butter or margarine.
Place sandwiches, buttered side down in skillet, spread butter or margarine over top slices of bread.
Grill over low-medium heat until bottoms are golden brown.
Turn and cook until bottoms are golden brown and cheese is melted.
If cooking a large quantity, transfer cooked sandwiches to a wire rack on baking tray and place in warm oven.
Welcome to my Kitchen where the most important ingredient is Love.