Special Sandwich

We love this sandwich that I believe Jason and Stefanie introduced to us but they deny it! So I’ll claim it as one to share! We use to make this fancy dressing and then I discovered Brianna’s tasted just as good and was quicker!

Materials:

1-Yellow Squash

1-Zucchini

1 loaf Italian bread

4 slices provolone cheese

1/3lb Deli chicken/turkey breast

1 tomato sliced

Brianna’s Poppy Seed Dressing

Instructions:

1. Preheat the oven to 375
2. Place 1 TBS of oil in a frying pan.
3. Slice zucchini and squash into small slices.
4. Cook the zucchini and squash on low in the frying pan until they are tender.
5. Cut Italian loaf in half.
6. Place 4 slices of provolone cheese on one side of the bread.
7. Place both sides of the bread in oven for 3-5 minutes or until cheese is melted.  
8. Remove from oven and place zucchini, 4 slices of tomato and chicken or turkey on the sandwich and place in the oven for another 3-5 minutes until bread begins to brown very lightly.
9. Remove from oven and add Brianna’s dressing to the sandwich (it soaks into the bread but you can always add more after your first bite. 
10. Put the top on the sandwich and Enjoy! 

Russian Chicken

Most of you have probably had this but its one of Robbie’s favorites and its super easy if you can find the right Russian dressing! 

Materials:

2 small or 1 large bottle of wishbone Russian Dressing

1 small jar of apricot preserves

1 packet of lipton onion soup mix

3-4 chicken breasts frozen

Rice

Instructions:

1. Place chicken breasts, Russian Dressing, Apricot Preserves and Lipton Onion Soup in the crockpot.
2. Cook on low 3 hours (The sauce will burn if you cook this for too long)You just want to make sure the chicken is cooked all the way through.
3. Shred or cut the chicken.
4. Serve over rice.

Vegetarian Taco Salad or Salad Wraps

Materials:

1 Can Pinto Beans

Lettuce

2-3 Tomatoes

Small bag of Corn chips (fritos or generic are fine!)

Cheddar cheese

2 Avocado

Tortillas (for wraps)

Instructions: 

This can either be a fancy layered salad in a clear glass bowl (if you are looking to impress) or a “taco style make your own” dinner- so I’ll address that one!

1. Rinse the Pinto Beans and place in a bowl
2. Cut tomatoes and place in a bowl 
3. Place corn chips in a bowl.
4. Place cheddar cheese in a bowl
5. Chop the lettuce and place it in a bowl
6. Chop or mash the avocados- we usually chop if we are making it fancy but we like to do a more mushy consistency to use as a spread on tortillas since this doesn’t call for any other sauce.
7. If you are making tacos place a small amount of beans and cheese on the tortillas and melt in the microwave.
8. Throw everything inside (including the chips for an added crunch) and spread some avocado on the sides and enjoy!  We love this meal. Its pretty fresh and simple!

Sweet Potato Quinoa Chili

Ingredients

• 1 and 1/2 tablespoons olive oil
•  2 cups peeled and chopped sweet potatoes
• 1 tablespoon chili powder
•   1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
•  1/4 teaspoon garlic powder
•  3/4 teaspoon fine sea salt
•  1/4 teaspoon freshly cracked pepper
• 1 cup white quinoa
•  2 cups chicken stock (can use broth) (use vegetarian stock/broth to keep this vegetarian)
•  1 cup frozen corn
•  1 can (15.5 ounces) chili beans in mild sauce
•  1 can (15 ounces) black beans, drained and rinsed
•  1 can (14.5 ounces) petite diced tomatoes
•  Optional toppings: fresh lime juice, chopped cilantro, sour cream, cheddar cheese

Instructions

• Heat olive oil in a large cast-iron pot over medium-high heat. Once shimmering, add in the (peeled and chopped) sweet potatoes.
• Cook until quite tender, around 7-9 minutes. Add in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt and pepper. Stir for 1 minute or until fragrant.
• Thoroughly rinse the quinoa. Remove the skillet from the heat and add the quinoa to the hot skillet, stirring constantly for 30 seconds.
• Return to the heat and add in the stock/broth, the frozen corn, undrained chili beans, black beans and undrained diced tomatoes.
• Stir everything well and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot.
• Allow to simmer for 20-25 minutes or until most of the liquid is absorbed. The time will vary, depending on the heat of your stove. For best results, check it every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
• Once the liquid is mostly absorbed, remove from the heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice here.
• Add your favorite toppings to individual bowls. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a good dollop of sour cream and some chopped cilantro. Don't forget the toppings; they add a lot!

 

 

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