Reuben Sandwich II

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing

Preheat a large skillet or griddle on medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

halibut Jambalaya with couscous

makes 4 servings total time 30 minutes

4 oz chopped ham
2 stalks celery, diced
2 cups grape tomatoes
1 large onion chopped
1 yellow bell pepper, seeded and diced
1/2 cup dry couscous
1 Tbsp chopped garlic
1 1/2 tsp paprika
1/2 tsp dried thyme leaves
3/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 Tbsp Tabasco sauce
4 skinless halibut fillets (5 - 6 oz each) seasoned with paprika, thyme and salt

Garnish
4 scallions, chopped
1/4 cup chopped fresh parsley, minced zest of 1 lemon

Preheat grill to medium heat
Combine ham, celery, tomatoes, onion, bell pepper, couscous, garlic, paprika, and thyme in a large bowl. Stir in wine, Broth, and Tabasco. fold four 28inch pieces of heavy duty tin foil in half. Place one fourth of the mixture including the liquid in the center of each piece of foil; top with one fillet.
Bring opposite sides of foil together above food and fold over, make a 1 inch crease at top. Fold crease over until foil is flat against food and top of packet is well sealed. Flatten ends of packets and fold toward center to seal tightly.
Grill foil packets covered over direct heat for 15 minutes. Remove packets from grill, opening carefully to let steam escape. Spoon onto plates, garnish and enjoy.

Five Spice Glazed Chicken

Makes 4 Servings total time 30 min

for the Glaze:
1/4 cup plum jam
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 tsp chili garlic sauce
1 tsp five-spice powder
salt to taste

For the Chicken:
4 boneless, skinless chicken breast halves
2 Tbsp sesame oil
1 tsp kosher salt
Juice of 1/2 a lime
Shredded savoy cabbage

Plum Salsa to top off chicken:
2 meduim plums, diced
1/4 cup diced red onion
2 Tbsp minced fresh basil
1 Tbsp fresh time juice

Combine all ingredients and chill for one hour before serving.

Preheat grill to medium-high heat.

Combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder and salt to taste in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glace 2-3 minutes; set aside.

Combine chicken breasts, sesame oil, 1 tsp salt and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.

Remove from plastic bag and grill chicken, covered, over direct heat for 2 minutes. Rotate chicken a quarter turn and grill for 2 more minutes. Flip chicken over and grill 2 minutes, rotate and grill two more minutes. Cook until chicken is no longer pink. Reduce heat to medium-low. Dip chicken breasts in glaze and return to grill for 2 minutes. remove chicken from grill and place on shredded cabbage. Reheat any remaining glaze and serve with chicken. dollop each with Plum Salsa if desired.

Pesto-Turkey Layered Loaf

Simple & Delicious
July/August 2009 issuePage:60

SERVINGS: 6 T
IME: Prep: 20 min. Cook: 25 min. + standing

Ingredients: 1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced

Directions: Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside. In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. Place on a baking sheet. Bake at 350° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 6 servings.

Hamburger Casserole

1 lb. hamburger
1 (10 oz.) can tomato soup
1 (14 oz.) can green beans, drained
4 squares cheese
Instant mashed potatoes

Brown hamburger then drain. Combine hamburger, soup, and green beans. Place in greased 8x8 casserole dish and bake 30 minutes at 350 degrees. Before serving, prepare instant mashed potatoes per box instructions for serving of 4. Place on top of casserole, then top with 4 slices of cheese. Place in oven until cheese is melted.

Amazing Whole Wheat Pizza Crust

INGREDIENTS (Nutrition)
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

DIRECTIONS
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Source: http://allrecipes.com/Recipe/Amazing-Whole-Wheat-Pizza-Crust/Detail.aspx

Four Cheese Margherita Pizza

PREP TIME
15 Min
COOK TIME
10 Min
READY IN
40 Min
Original recipe yield 2 pizzas

INGREDIENTS (Nutrition)
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

DIRECTIONS
Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.