Green Grilled Cheese

Ingredients
2 Avocadoes, sliced
1-2 cups spinach leaves
12 slices cheese (I used Vermont Cheddar slices for those eating dairy and Daiya Mozzarella for those without)
Crumbled goat cheese (dairy free if available or another vegan version)
12 slices of bread
olive oil or other substitute for cooking

Directions
1. On one slice of bread, add 1 piece of cheese, sliced avocado, crumbled goat cheese, spinach and a second slice of cheese, then top it with the bread. Press together gently
2. Heat oil in frying pan over medium. Add sandwich to oil and cook until bread is golden brown. Press down and flip over to cook the other side.

*tastes spectacular with dill pickles if you are so inclined ;)

Salsa Burgers (with optional grilled red bell peppers)

Ingredients
Burgers
1/3 c salsa
1 lb ground beef
1/4 red pepper, diced fine
1 clove garlic, minced
juice of 1 lime
sea salt, cilantro and pepper to taste

Red Bell Peppers (optional)
1 and remaining 3/4 red bell pepper, julienned
cilantro
juice of 1 lime and zest
salt and garlic powder to taste

Directions
1. Mix all burger ingredients by hand. Form into ball and pat into patties.
2. In separate pan, combine bell ingredients.
3. Roast on BBQ. Serve cooked patty on whole wheat bun with avocado and red bell peppers on top.

* we ate these with chili lime french fries.  Can also top with cheese and more salsa or pico de gallo

Mushroom Melts (Vegan and Eat Clean Sandwich)

Ingredients

1/2 lb broccoli florets

1 lb portobello mushrooms

1/2 red onion, sliced

Coconut or EVOO

8 slices of whole-wheat bread 

Sprinkling of dried thyme and of dried basil

4 oz sliced mozzarella style vegan cheese (or regular mozzarella for those eating milk products)

Directions

1. Boil or steam broccoli to taste. Meanwhile, saute mushrooms and onions over medium heat until mushrooms are soft and onion is translucent. Remove from heat and set aside

2. Build sandwich-Place a quarter of mushroom mix onto each of 4 slices of bread. Add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella style cheese and top with bread.

3. Toast in toaster oven or bake at 250 for about 5 minutes, until cheese is melted and bread is golden brown.

Crispy Chicken Sandwich (Eat Clean)

Ingredients
1/3 c nonfat plain Greek yogurt (or non-dairy yogurt for those with milk allergies/lactose intolerant)
3 Tbsp fresh dill
1 Tbsp fresh lemon juice
sea salt and black pepper (about 1/2 tsp each divided)
Milk or non-dairy milk (I used almond milk)
1 tsp Dijon mustartd
1 c whole wheat panko bread crumbs
1/3 c whole wheat flour
4 4 oz boneless, skinless, chicken cutlets
1 Tbsp oil (coconut or olive)
4 thin whole-grain sandwich buns, toasted
1 cup watercress, trimmed
1/2 cucumber, thinly sliced
2 jarred roasted red peppers, drained and sliced

Directions
1. Preheat oven to 350. In small bowl, whisk yogurt, dill, and lemon juice. Season with about 1/4 tsp salt and pepper.
2. In separate bowl, mix milk and Dijon mustard. Transfer panko to plate. Transfer flour to a second plate.
3. Dredge each chicken in flour, shake off excess, then in milk. Press into panko and transfer to a baking tray or plate.
4. *Optional: brown in nonstick skillet and transfer to baking pan.
5. Place into oven and bake for 15-20 min until golden brown.
6. Assembled sandwiches- Split buns and spred yogurt mix on both sides, layer with 1 chicken cutlet, watercress and cucumbers, and roasted peppers. Cover with top half of bun...ENJOY!

Radicchio Flat Bread

Ingredients:

1/2 teaspoon active dry yeast
3/4 cup warm water (about 110 degrees)
Pinch of sugar
1 cup organic, unbleached flour, plus more for dusting
1/2 cup whole wheat flour
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for bowl and drizzling
2 Treviso radicchio (5 ounces each), quartered lengthwise
1 cup fresh ricotta cheese


Directions:

1. Stir yeast, water and sugar. Let stand until foamy, about 5 min.
2 Add flour, 1/2 tsp salt, and oil until combined. Turn out dough onto lightly floured surface and knead with floured hands until smooth, about 2 minutes.
3. Transfer to oiled bowl and cover with plastic wrap. Let stand for 20 min in a warm, draft-free spot. Preheat oven to 400 deg.
4. Divide dough into quarters. On a lightly floured surface, roll out 1 peice of dough to 8x5". Transfer to baking sheet lined with parchment paper. Repeat with remaining dough
5. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper to taste.
6. Bake until flatbread is golden and crisp, about 15 min.
7. Meanwhile, whisk ricotta in a small bowl until lightened.
8. Once completed, drizzle flatbread with oil, re-season if needed. Serve flatbread with ricotta.

*caveat: serve without ricotta for vegan or dairy-free diet. Still delicious!

Healthy Muffuletta

Ingredients:

1- 1 1/2 lb organic chicken breasts
4 tsp olive oil
fresh ground black pepper
4 cloves garlic, minced
2 zucchini, trimmed and sliced 1/4" thick lengthwise
1/2 cup pimento stuffed green olives and Kalamata olives
1 stalk celery, diced
1 cup roasted red peppers, finely diced
1/2 small sweet onion, finely diced
2 Tbsp red wine vinegar
1 Tbsp each oregano and parsley
sliced sourdough or pumpernickel
(low fat) provolone cheese

Directions:

1. Preheat oven to 350 and ensure one rack is on top third and one on bottom third of oven.
2. Brush chicken with 1 tsp oil and season with pepper and half of garlic. Place on parchment-lined sheet and roast on bottom rack in oven for approximately 1 hour.
3. Meanwhile, brush zucchini strips with 1 tsp oil and season with pepper. Arrange in single layer on parchment lined sheet and roast on top rack for 25 min.
4. Once cooked, remove zucchini and chicken and let cool.
5. While roasting, prepare olive salad: coarsely chop olives and transfer to medium bowl. (I like to add a touch of the olive juices :) Add remaining garlic, 2 tsp oil, celery, red peppers, onion, vinegar, oregano and parsley
6. Once chicken is cool enough to handle, chop into small pieces.
7. To assemble sandwich, spread olive salad on bottom half of bread. Layer with zucchini, cheese and chicken, then top with olive salad and bread.

*you can also do this with turkey, and it is a great way to use up leftover holiday turkey.