BBQ Chicken Sandwhich with Sweet Potato French Fries

Dear Viewers,

Sorry for the delay with recipes. Life has been a whirlwind and I just found the ground again! Tune in on Saturday for a new Weekly Menu!

Today's Feature is the BBQ Chicken Sandwich with Roasted Sweet Potato French Fries

BBQ Chicken Sandwich

Serves 4

2 Large Chicken Breasts (marinate in BBQ sauce for 30 minutes)

1 Red onion sliced in rings

1 sliced Avocado

4 slices of Provolone Cheese

1 large Tomato

2 Tablespoons Garlic Mayonnaise (for 1/4 cup mayo mix in 1 large roasted clove of garlic)

Toast your favorite buns, and assemble your Sandwich. I always coat both sides of the the bread, to get that yummy garlic taste. You can add anything else you want to this Sandwich.

Sweet Potato French Fries

1 Large Sweet Potato

1 Large Russet Potato

2 tablespoons olive oil

4 twigs of Thyme

salt and pepper to taste

Clean and peal your potatoes, and slice in long thin strips. Drizzle with olive oil and sprinkle with Thyme, salt and pepper. Roast in 400 degree oven for 15-25 minutes, until fork tender!

****I like to serve with Raspberry Katchup. Mix 3 tablespoons Katchup to 1 tablespoon Raspberry Jam, and one dash of hot sauce! LOVE IT!

Honey Mustard California Club Sammy's with Crispy Baked Zucchini

Honey Mustard California Club Sammy's with Crispy Baked Zucchini

Sammy's
Good Whole Grain Bread
Deli Sliced Brown Sugar Ham
Honey Turkey
Crispy Bacon
Lettuce
Avocados
Tomatoes
Slices Swiss Cheese

Honey Mustard Sauce
¼ cup Miracle Whip
2 tablespoons honey
1 tablespoon Dijon Mustard

To Assemble Sammy's, smother both slices of bread in honey mustard sauce and build your Sammy.

Crispy Baked Zucchini
1/2 pint butter milk
2 cups bread crumbs ( I make my own out of left over wheat bread)
½ cup flour


Slice large 1/3 of an inch slices of zucchini on a diagonal. Salt on both sides. Pat both sides of the zucchini in the flour to coat. Then dip in buttermilk, then in to the bread crumbs. Place zucchini on a cooling rack inside a cookie sheet. This will create a surface for both sides to get crispy. When you have all your zucchini lined up take an olive oil spray and lightly spray the tops of the zucchini. (Pam will work if you don’t have olive oil spray) Bake for 10 -15 minutes or until golden brown. Serve with honey mustard sauce or a creamy bbq sauce! Very yummy!

French Dip Sandwich's

French Dip Sandwich’s
1 lb deli roast beef
1 package Au Jus
6 Kaiser Sub Rolls
6 slices provolone cheese

Simmer Au Jus according to package. Melt cheese on subs by placing under your broiler. To warm roast beef up quickly immerse in au jus and stack on your rolls. Serve with cup of Au Jus

Monte Cristo Sandwich

Monte Cristo Sandwich

8 slices bread

2 eggs

1/2 c. milk

1/2 tsp. salt

Pinch of pepper

Sliced breast of chicken or turkey

4 slices cooked ham

4 slices Swiss cheese, or mozzarella

Prepared mustard, or mayo (optional)

butter for frying

Cut crust from bread. Beat eggs, milk, salt and pepper together; dip bread slices in mixture. Let soak well; drain. Arrange some thin slices of chicken on 4 bread slices. Cover with slice of ham; top with slice of cheese. Spread lightly with mustard; cover each with another slice of bread. Press down well; cut across diagonally. You could also cook them in the Panini if you wanted to. Serve with pepper jelly, or raspberry jam! YUMMY

Baked Turkey Sandwich's

Baked Turkey Sandwich's

1 batch French bread dough
(Find recipe under BREAD or I just order dough in the morning from the bakery)

Suggested fillings:
Turkey Breast, deli or fresh cut
Provolone cheese
Roasted red bell peppers (can be store bought)
Red onion
Pesto sauce (find recipe under "pesto", or store bought)
Egg wash, (1 egg beaten with 1 tablespoon water)

Roll French bread dough out into an oval or rectangle 16 inches long and 13 inches in width. Layer filling ingredients in the middle the oval. It works best to place turkey as bottom layer, it does not make the bread soggy, and cheese top layer. Pull sides of oval up and make a crimped seam down the middle, and crimp the top and bottom. Egg wash the top and bake at 375˚ until golden brown. Cut and serve with a salad or veggies!

Left Over Options: Toast and serve with soup the next day!

Crunchy Tuna Wraps

A new twist on the Tuna Sandwich
Submitted by Tash

Crunchy Tuna Wrap
Yield 4 servings

1 6oz can Kroger Chunk Light Tuna
2 teaspoon mayo (optional)
1 tsp Italian salad dressing or your favorite salad dressing
2 tablespoons finely chopped shallot or red onion
2 tablespoons finely chopped celery
2 tablespoons finely diced red bell pepper
1 small clove of fresh minced garlic (optional)
½ teaspoon paprika
4-5 leafs of lettuce
½ cup sliced cucumbers
4 tortillas


Mix tuna, mayo, salad dressing, onion, celery, red peppers, garlic and paprika together.
Lay leaf of lettuce in center of tortilla. Layer cucumber slices in a straight line down the leaf of lettuce. Top with ¼ of tuna mixture and wrap up like a burrito. If taking on the run wrap the tuna wrap in wax paper to hold its shape. Tuna Wraps keep very well in the refrigerator up to 3 days.