coconut-curry chickpea quinoa pineapple burgers:1 can chickpeas, drained 1/2 cup coconut milk 1/2 teaspoon curry 1/2 teaspoon garam masala 1/2 teaspoon garlic powder 1 teaspoon Goya Adobo Seasoning (or onion salt) 1/4 cup fresh chives or scallions, chopped 1/2 cup quinoa, cooked 2/3 cup panko breadcrumbs 4 slices fresh pineapple 3 tablespoons olive oil 2 tablespoons toasted sesame seed oil 1/4 cup Vegenaise lime zest pepper 4 whole wheat hamburger buns 4 teaspoons butter…

Ultimate Turkey Burger with Romaine and Carrot Slaw: 1 pound ground turkey 1 tablespoon Dijon mustard 1 tablespoon fresh thyme leaves 2 scallions (green onions), finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 2 tablespoons mayonnaise 1 tablespoon white wine vinegar 2 leaves romaine lettuce, thinly sliced crosswise (about 2 cups) 1 medium carrot, coarsely grated 4 soft rolls, split and toasted (I used this French bread roll recipe with whole wheat flour)

Spinach and Artichoke Grilled Cheese and Grilled Cheese: 2 tablespoons olive oil, divided 2 cloves garlic, sliced thinly 1 cup fresh spinach, chopped roughly 4-6 canned artichoke hearts in water, drained and sliced 1/2 cup sun dried tomatoes, chopped 1/3 cup ricotta cheese 1/3 cup grated parmesan cheese 8 ounces mozzarella fresca (fresh mozzarella), grated 4 slices sourdough bread 4 tablespoons butter

Red Lobster biscuit recipe. 1.5 c Bisquick 1.5 c shredded cheddar 1/2 c milk 2 tbsp butter 1 tbsp oregano (omit or use less) 3/4 tsp garlic salt 1) mix bisquick, cheese and milk to form sticky dough. 2) drop lumps of dough on greased cookie sheet 1.5in apart. 3) 10min. 400f. 4) Brush with melted butter, oregano and garlic salt. 5) another 5-6min at 350F.

Summer Veggie Sandwich 4 ounces cream cheese, softened 8 slices whole wheat bread 1 small cucumber, sliced 1/2 cup alfalfa sprouts 2 teaspoons olive oil 2 teaspoons red wine vinegar 1 large tomato, sliced 4 lettuce leaves 3/4 cup sliced pepperoncini 1 medium ripe avocado, peeled and mashed

1 ripe avocado, chopped into chunks 2 boiled eggs, chopped into chunks 1 medium-sized tomato, chopped into chunks Juice from one lemon wedge 2-4 cooked pieces of bacon, crumbled Salt and pepper to taste

Crockpot Ranch chicken tacos 2 lbs boneless, skinless chicken breasts 1 package dry ranch seasoning 1 package chicken taco seasoning 1 can chicken broth soft or hard taco shells shredded lettuce shredded cheese Ranch dressing Combine chicken, seasonings and broth in crock-pot and cook on low for 3 hours. Shred the chicken and cook on low another 30 minutes.

Chicken Parmesan Grilled Cheese: For the tomato sauce: 1 tablespoon olive oil 2 cloves garlic, minced ¼ of a yellow onion, chopped 2-3 roma tomatoes, seeded and chopped 1 tablespoon tomato paste 1 teaspoon Italian seasoning blend pinch red pepper flakes (optional) salt pinch of sugar (optional) For the chicken: 1 boneless, skinless chicken breast salt& pepper ½ cup flour 2 teaspoons Italian seasoning, divided use 1 egg 1 tablespoon olive oil ½ cup bread crumbs ¼ cup Parmesan cheese

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