Pineapple and Mushroom Burger

      Ingredients

 2 Portobello mushrooms
 2 slices fresh pineapple
 1/4 cup teriyaki sauce
 1 1/4 teaspoon honey
 Salt and black pepper                              

                     

                               
 Directions

 1. In a small mixing bowl mix the teriyaki sauce, honey and
a pinch of salt and black pepper.

 2. Heat a pan on a medium flame.

 3. Brush each side of the mushrooms and pineapple with
the sauce.

 4. Cook for 6-8 minutes on both sides until golden brown
and cooked through. Serve on warm buns.

Shrimp Po' Boy

         

  

  

      Ingredients

 1 to 1 1/2 pounds medium boiled shrimp 

(shelled and deveined )

 2 cups milk 

 1 egg 

 flour

 cornmeal 

 1/8 teaspoon sea salt 

 dash Black pepper 

 6 sub rolls, split

 1 tomato, sliced

 Lettuce leaves

 Mayonnaise

                       Pickles                     

                       

                                 

 Directions

 1. Mix milk with egg; add shrimp and let stand for 4-5 minutes.

 2. Mix equal parts of flour and cornmeal with salt and pepper. 

Coat shrimp very well with mixture.

 3. Cook shrimp in hot deep fryer at 375° until golden brown. 

Drain well on paper towels.

 4. Spread split rolls with mayonnaise. Place shrimp on rolls; 

top with tomato slices, Pickles and lettuce. 

Egg Salad Sandwich

 Egg Salad Sandwich

  

            

      Ingredients

 2 Lg hard-boiled eggs 

 1 green onion, chopped, white separated from green 

 1 1/2 teaspoons mayonnaise 

 1 1/2 teaspoons plain nonfat Greek yogurt 

 Salt and black pepper to taste 

 2 slices wheat or white bread 

 1 1/2 teaspoons bacon bits                  

 Directions

 1. Peel the eggs, cut them in half, remove the yolk from 

one of the eggs, and discard it. Using the coarse shred on

 a box grater, grate the egg and egg white into a small mixing bowl.

 2. Add the white part of the onion, mayonnaise, yogurt, and 

salt and pepper. Stir well to combine. 

 3. Toast bread, and spread the egg salad on the warm toast, 

sprinkle the bacon bits on top, and garnish with the green part of the onion.

Smoked Turkey Salad Sandwich

Ingredients:

1 pound smoked turkey, diced  
1/2 cup mayonnaise  
1 oz. celery, chopped  
1/2 medium green apple, diced (cored)  
1 oz. pomegranate seeds  
2 slices cooked bacon, chopped  
1 shallot, chopped  
1/2 tsp salt  
1/2 tsp black pepper  
1 loaf whole-grain bread                  


Directions:

1. In a large bowl, combine all ingredients (except the bread) and mix well.

2. Cut the loaf of bread into 8 slices to make 4 sandwiches.

3. Divide the turkey salad into 4 evenly measured scoops and place one on each sandwich.

4. Sprinkle each bowl of soup with Parmesan cheese and croutons.

5. Serve immediately.