Breakfast Sandwiches

12 English muffins

12 Thin sliced cheese

12 Sausage patties or 18 slices of microwave bacon (1.5 per sandwich)

1 carton of liquid eggs

paprika

1. Spray cookie sheet with olive oil spray and pour liquid egg into sheet. Sprinkle with paprika.

2. Bake at 350 for about 15 minutes.

3. Prep muffins: cut, add sausage and cheese.

4. Once done, cut egg sheet into 12 squares and place on muffins.

5. Wrap individually with foil and freeze.

To cook: place in microwave for 2-3 minutes.

by Amanda Browne

Bacon Wrapped Turkey Burgers

1 lb ground turkey
1/2 C teriyaki sauce
8 strips of thick cut bacon
4 pineapple wedges

1. Combine turkey and teriyaki sauce and set aside
2. On a cookie sheet, make 4 X's with your bacon
3. Divide the ground turkey into 4 burgers and place in the middle of the bacon X
4. Place a pineapple wedge on the center of the burger
5. Wrap bacon around the top like a package
6. Grill for 10-15 minutes a side or until juices run clear

by Alyssa Koske

Grilled Shrimp Tacos

36 Shrimp, peeled and deveined

12 corn tortillas

Shrimp Seasoning:

¼ cup Old Bay Seasoning or Cajun Seasoning

1 TBLS chili powder

1 TBLS Celery Salt

Cilantro Cream Sauce

8 oz Sour Cream

4 oz Lime Juice

Handful Cilantro – chopped

4 oz Mayo

2 oz Honey or Agave Syrup

Charred Jalapeno Lime Slaw

½ head cabbage, thinly sliced

½ cup sugar

1 cup  corn (fresh or defrosted from frozen)

½ cup lime juice

2 TBLS Cilantro

3 Jalapenos, grilled or roasted, sliced with or w/o seeds

2 oz Leinenkugel’s Summer Shandy

1.       Mix the Old Bay, chili powder, celery salt in a large metal bowl. Toss in the shrimp (tails removed if you want) , coat well and refridgerate

2.       To make the cilantro cream, mix sour cream, lime juice, chopped cilantro, mayo and honey with a whisk, put in small bowl and refrigerate

3.       For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and summer Shandy beer in a small bowl and marinate (day in advance if you want or just 30 minutes or so)

4.       Evenly cook shrimp on a hot grill for about 3 to 5 minutes – or saute on the stove

5.       Quickly grill the tortillas to soften them

6.       Put the slaw and shrimp in the tortillas and drizzle with Cilantro Cream Sauce

7.       Enjoy!

by Tanya Davis

Pasta Salad

2C Uncooked pasta
2C Frozen vegetables
2C Cooked turkey sausage and onion mixture
1C Vinaigrette Dressing

1. Thaw sausage and onion mixture. Boil 2 qts of water and cook pasta until al dente (about 8 minutes)
2. Place colander in sink and empty package of frozen vegetables into colander. Pour water and pasta over vegetablesin colander to drain pasta and thaw vegetables
3. Pour pasta/vegetable mix into serving dish and add sausage mixture and stir.
4. Allow to cool, then pour dressing over and stir.
Chill prior to serving if desired.

by Abby Lake

Asian Lettuce Wraps

1 T Soy Sauce

1 T Rice Vinegar

1 t Asian Sesame Oil

1.25 lbs Ground Turkey or Chicken

3 T Peanut Oil (or any high temp oil like Canola)

2 ½ T Soy Sauce

1 T Rice Vinegar

1 t  Sugar

1 t Asian Sesame Oil

1 t Cornstarch

1 Sweet Bell Pepper (red, yellow or orange) – diced

2 Green Onions – finely chopped

2 t Ginger – finely grated

1 C Water Chestnuts – coarsely shopped

1 head                  Lettuce (green/red leaf, butter, romaine, endive)

1,  In small bowl, make sauce by combining soy sauce through corn starch, mix well, set aside

2. In bowl, combine meat and first 3 ingredients, mix well  

3. Heat oil in pan and cook meat

4. Remove from pan, set aside

5.  Add to hot pan: peppers, onions and ginger

6. Cook a couple of minutes stirring frequently

7. Add meat and water chestnuts to pan, stir well

8. Add reserved sauce, stir well and cook until sauce is slightly thickened

9.  Serve in lettuce

Optional garnish:  peanuts, green onions

by Elizabeth Dalrymple