Cauliflower Toastie

• 1 Cup cauliflower, steamed
• 1-2 Tbsp. mayonnaise
• 1/4 tsp Dijon mustard (optional)
• 1/4 tsp sea salt, seasoned salt or salt-free seasoning
• 1 tsp celery or water chestnuts, chopped (optional)
• 2 slices whole-grain bread
• 1 Tbsp. butter
• 1/2 cup alfalfa sprouts or lettuce, shredded
• 1 Tbsp. carrots, shredded

Mash cauliflower, mixing in mayonnaise, mustard, and sea salt. Add celery or water chestnuts and mix well. Butter bread. Spread cauliflower mixture on unbuttered side of one slice of bread. Sprinkle with sprouts or lettuce and carrots. Cover with second slice of bread, buttered side facing out. Place sandwich in toastie maker. Heat over high flame until bread is golden and toasted, and filling is warm, approx 3 minutes each side.

Serves 1

Recipe via Fit For Life

Stuffed Pita Sandwich

15 mins

• Several leaves of lettuce, washed and dried
• Several leaves of spinach
• 1 small tomato (optional)
  
• 1 stalk celery
• 1/2 small cucumber or 1 small pickling cuke
• 1 small carrot
• 1/2 avocado (optional)
• 2 cups alfalfa sprouts (optional)
• 1-2 Tbsp. mayonnaise
• 1/2 tsp. mustard or tamari
• Squeeze of fresh lemon juice
• Sea salt, seasoned salt, or salt-free seasoning (optional)
• 2 whole-wheat pita breads

Finely chop lettuce, spinach, tomato, celery and cucumber and combine in small bowl. Grate carrot and cube avocado and add to vegetables. Add sprouts. Add mayonnaise, mustard or tamari, a squeeze of lemon, and sea salt to taste. Mix well. Stuff salad into slightly warmed pita pockets. Wrap in plastic and store in refrigerator until you're ready to eat.

Serves 2

Recipe via Fit For Life

Cauliflower Toastie

20 mins

• 1 cup cauliflower, steamed
• 1-2 Tbsp. mayonnaise
• 1/4 tsp Dijon mustard (optional)
• 1/4 tsp. sea salt, seasoned salt or salt-free seasoning
• 1 tsp. celery or water chestnuts, chopped (optional)
• 2 slices whole-grain bread
• 1 Tbsp. butter
• 1/2 cup alfalfa sprouts or lettuce, shredded
• 1 Tbsp. carrots, shredded

Mash cauliflower, mixing in mayonnaise, mustard and sea salt. Add celery or water chestnuts, and mix well. Butter bread. Spread cauliflower mixture on unbuttered side of one slice of bread. Sprinkle with sprouts or lettuce and carrots. Cover with second slice of bread, buttered side facing out. Place sandwich in toastie maker*. Heat over high flame until bread is golden and toasted, and filling is warm, approximately 3 minutes each side.

*If you don't have a toastie maker, butter two slices of toast and spread with mixture.

Serves 1

Recipe via Fit For Life

New York Goodwich

25 mins

• 1 cup broccoli
• 1/2 cup cauliflower (optional)
• 2 tbsp. carrot, finely grated
• 2 Tbsp. red cabbage, finely grated
• 2 Tbsp. yellow squash, finely grated
• 1/4 cup Barbecued Onions (optional)
• 1 whole-wheat tortilla, chapati or pita
• 1 Tbsp. mayonnaise
• 3 thin slivers dill pickle
• 1/2 cup lettuce, finely shredded
• 1/2 cup alfalfa sprouts
• 2 slices avocado (optional)
• Dash of sea salt, Spike or salt free seasoning (optional)

Prepare the vegetables:

Cut broccoli into thin lengths, using only florets and upper portion of stalk. Break cauliflower into tiny florets. Place broccoli and cauliflower in vegetable steamer, covered, over boiling water for 5 minutes or until vegetables are tender when pierced with tip of sharp knife. Combine carrot, cabbage and squash and mix thoroughly.

Barbecued Onions for Goodwich:

• 2 tsp. safflower oil
• 1 small white onion, sliced
• 1/2 Tbsp. barbecue sauce

Prepare the Barbecued Onions:

In a small skillet, heat oil. Add onion and saute until it begins to soften. Add barbecue sauce and continue sauteing, stirring frequently, until onion is thoroughly wilted. Makes enough for 3 or 4 Goodwiches. Leftover Barbecued Onions are delicious in any vegetable soup.

Assemble the Goodwich:

In a hot, dry skillet, heat tortilla or chapati, turning from one side to the other until soft but not crisp. Place on large sheet of plastic wrap. If using pita, heat in oven for a few minutes to soften it and cut a sliver from top so pocket opens easily. COmbine all other ingredients, mix well and stuff into pocket.

Spread tortilla with mayonnaise. Add a line of broccoli down center. Crumble cauliflower and place a line of it on broccoli. Add a line of pickle, a line of grated vegetables, a line of Barbecued Onions. Top with lettuce, sprouts and avocado. Sprinkle with Spike, if desired. Roll tortilla tightly, crepe-style, around vegetables. Wrap tightly in plastic wrap until ready to serve. This Goodwich will keep for 2-3 days in the refrigerator.

Serves 1

Recipe via Fit for Life

The Properly Combined Sandwich

5 mins

• 2 slices whole-grain bread, lightly toasted
• 2 or 3 thick slices tomato
• 3 or 4 lengthwise slices cucumber
• several slices avocado
• Lettuce or sprouts
• Mayonnaise, mustard or butter

In making your sandwich, use bread, condiments and several thick slices of avocado, tomato and cucumber, alone or in any combination. Top with generous handful of alfalfa or red clover sprouts and/or lettuce.

Serves 1

Recipe via Fit For Life

Meatball Subs

• 2 lbs ground beef
• 1 cup bread crumbs
  
• 1 egg
• 1 clove garlic minced
• ¼ cup finely chopped onion (optional)

Directions

Preheat Oven to 400 degrees.
In a large bowl mix all the ingredients.

Shape meat mixture into golf balls sized balls and place on a broiler pan.

Bake meatballs for 20-25 minutes.
Makes about 25-30 meatballs depending on size.

These can be made ahead and frozen up to 3 months!
Just toss frozen meatballs in pasta sauce while it heats. This will reheat the meatballs.

Meatball Subs

Super easy!

Purchase some Hoagie Rolls at the Grocery store.

Heat Meatballs in Spaghetti sauce until warm.

Place about 3-4 meatballs in each roll.

Top with a little extra sauce and mozzarella cheese.

Place under broiler for about 3-5 minutes or until cheese is melted. (Watch closely so they don’t burn!)

Recipe via afewshortcuts.com

BBQ Pulled Pork Sandwiches

• 4-6 lb Pork Picnic Roast
• 1 bottle BBQ Sauce
• 2 Cups Water
• Hamburger Buns
  

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1. Place the Picnic Roast in Crock Pot preferably at night.
2. Add 2 cups water..
3. Let cook on low for 8-12 hours on low, best over night.
4. Remove bone and fat when done.
5. Discard Liquid.
6. Put meat back in Crock pot add BBQ Sauce.
7. Cover and cook an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times.
8. Serve on Buns.

Recipe via afewshortcuts.com

Cuban Sandwich

• Yesterday’s Pork Roast sliced thin as you can by hand
• sliced deli ham (pre-packaged is fine)
• Swiss Cheese
• Sandwich Pickles
• Mustard
• Cuban Bread
• Mayo (optional)
• Lettuce (optional)
• Tomato (optional)

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Slice open loaf of Cuban bread so sandwich can be made inside.
If your local store doesn’t carry Cuban Bread you could substitute French or Italian Bread.
A traditional Cuban only has mustard on the bread. I like mine with Mayo and Mustard.
Spread your choice on the bread.
Now build your sandwich.
Place the Pork, Ham, & Swiss Cheese on the inside.
Again a traditional Cuban doesn’t have lettuce and tomato, but at my house they do!
So, if you would like to add them now is the time!
Put the top on and there you have a Cold Cuban.

If you would like yours pressed, or hot (the only way my hubby likes his).
You will need a sandwich press or a hot skillet with something heavy to put on top of the sandwich, like another skillet, or a brick covered with aluminum foil.

Place some butter in the hot skillet.
Place sandwich in.
Spread butter on the top of the sandwich so it doesn’t stick to the second skillet or brick.
Let it heat until sandwich is pressed and cheese melts as desired.

Recipe via afewshortcuts.com