Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette

ingredients:

tequila lime flank steak
1 (2 pound, 1-inch thick) flank steak
1/3 cup tequila
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
zest of 2 limes

1 head of red romaine lettuce, washed, dried and torn
Margaret Bruya's Coyboy Caviar
1 ounce colby jack cheese, freshly grated
blue tortilla chips for topping (I recommend Garden of Eatin's Red Hot Blues!)

chile lime vinaigrette

2 tablespoons olive oil
1 tablespoons rice vinegar
1/2 tablespoon red pepper or chile oil
2 teaspoons honey
the juice of 2 limes
a pinch of salt + pepper

directions:

tequila lime flank steak
Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate for 2-24 hours, flipping steak a few times. When you're ready to make the salads, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 5 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this will result in steak that is done medium-well. Let it rest for 5-10 minutes, then slice thin strips on an angle. Or, grill it, which is what I did!

After putting the steak in the marinade, make the Cowboy Caviar and put it in the fridge so that the flavors have a chance to meld.

To assemble the salad, place lettuce in the bowl with a pinch of salt and pepper, toss, and cover with flank steak, Cowboy Caviar, cheese, and tortilla chips. Top with dressing and toss!

chile lime vinaigrette
Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.

This was a MAJOR hit! The marinade was delicious and the vinaigrette is to die for! This will be a repeater for sure!

Recipe adapted from http://www.howsweeteats.com/2013/02/tequila-lime-flank-steak-fajita-salad-with-chile-lime-vinaigrette/

Photo from www.howsweeteats.com

Flying Goat Copy: Grace Veggie Sandwich

After I had the Grace Veggie Sandwich at The Flying Goat, I wanted it again right away so I took it upon myself to recreate it. I added in some grilled chicken and the outcome was divine! To make this meal gluten free, simply make it into a salad. It's equally as delicious!

Ingredients:
2 grilled chicken breasts, sliced (I just seasoned mine with sea salt and pepper)
1 cucumber, sliced
1 onion, caramelized
1 roasted red pepper (you can buy them canned at the store)
1 roma tomato, sliced
4 oz goat cheese, sliced
balsamic vinaigrette dressing
your choice bread (I use the sandwich buns from Costco)
mixed greens (a handful for sandwiches, or enough to make a salad)

Toast bread and top with all ingredients. Drizzle with balsamic vinaigrette dressing and enjoy!

Fresh Grilled Chicken & Pineapple Salad

Source

Ingredients:
3 boneless skinless chicken breasts
1 cup of Balsamic vinaigrette 
Trader Joe's South African Smoke seasoning
salt and pepper
1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
8 cups baby spinach /power greens mix
1 cup fresh blueberries
1 avocado, peeled, pitted and diced
1/2 cup crumbled feta cheese
quarter of a red onion, thinly sliced
Pear & Gorgonzola vinaigrette

Directions:
1.  Marinate chicken breasts overnight in balsamic vinaigrette in a covered/sealed container in the refrigerator.
2.  Prepare pineapple for grilling.
3.  Slice red onion, wash and drain blueberries, and chop avocado.  Place onion, blueberries, avocado, and crumbled feta on top of spinach/power greens mixture.
4.  Place marinated chicken breasts on grill, sprinkle with salt, pepper, and South African Smoke seasoning.
5.  Grill chicken on medium for approximately 10 minutes per side.  Remove from grill to cool for 10 minutes.
6.  Grill pineapple slices approximately 5 minutes per side.  Cut into 1 inch chunks.
7.  Chop grilled chicken into bite-sized pieces.
8.  Top spinach salad mixture with chicken and pineapple.  Add your favorite amount of pear & Gorgonzola vinaigrette!  

Original recipe taken from Gimme Some Oven

Southwest Chopped Salad with Cilantro Dressing

Ingredients
Large head of romaine
2 chicken breasts
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn 
5 green onions
cumin, salt, and pepper to tast
Creamy Cilantro Lime Dressing (Recipe below)

Directions
Season chicken breasts with cumin, salt, and pepper.
Grill chicken breasts and chop into bite-sized pieces.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Creamy Cilantro Lime Dressing 
 Ingredients
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt
*The original recipe calls for 1-2 garlic cloves, but I thought it was WAY too much garlic and it               completely overtook the dressing. Next time, I will omit it completely.

Directions
Puree all ingredients in a blender or food processor until smooth.

Recipe and picture from The Garden Grazer

Sesame Ginger Chicken Salad

Ingredients: 

For the dressing and marinade:

• 1/2 cup soy sauce (low sodium)
• 1/4 cup ground ginger (I buy this in the jar next to the minced garlic in the jar at the grocery store or 6T fresh ginger, peeled and finely chopped)
• 1 cup olive oil
• 1/4 cup hoisin sauce (asian cooking section in the grocery store)
• 2 T sesame oil
• 1 T sriracha sauce (can use more or less to taste)
• 1 t kosher salt
• 4 large chicken breasts, boneless and skinless
• 1/2 cup red wine vinegar*
• 1/2 cup finely chopped green onions (white and green parts)*

For the salad:

• 3 lb cabbage, very thinly sliced (for a time saver you can buy this pre-shredded)
• 4-6 carrots, grated 
• 6 green onions, thinly sliced
• 1 1/2 cup cilantro leaves, chopped
• 1 cup slivered almonds, toasted
• 2 tsp white sesame seeds, toasted
• 2 tsp black sesame seeds, toasted (if you don't have these, you can just double the white sesame seeds)

Directions:

1. In a medium sized bowl, whisk together the soy sauce, ginger, olive oil, hoisin sauce, sesame oil, sriracha sauce, and salt.  Add 1/2 cup marinade to a gallon sized ziploc bag along with the chicken breasts.  Marinate for at least 30 minutes.
2. *To the remainder of the marinade, add the red wine vinegar and chopped green onions.  Now you have the dressing for the salad.
3. Grill or fully cook chicken, thinly slice.
4. In a large salad bowl, combine the cabbage, grated carrot, additional sliced green onions, chopped cilantro, almonds and half of the sesame seeds.
5. Add the chicken and just enough dressing to lightly coat the salad.  Mix thoroughly.
6. Top with remainder of sesame seeds and serve immediately.
7. Makes enough for 4-6 people.

If you don't plan to serve the salad immediately, reserve the toasted almonds, grilled chicken, salad dressing, and remaining sesame seeds until just before serving. The inspiration for this dish along with the photo, come from menumusings.com

Lemon Chicken Turkey Burgers with Spiced Yogurt Sauce

Ingredients

• 1/2 cup chopped green onions
• 1/3 cup Italian-seasoned breadcrumbs
• 1 tablespoon Moroccan or Greek seasoning blend**
• 1/2 teaspoon coarsely ground black pepper
• 2 large egg whites, lightly beaten
• 1 pound ground turkey
• 2 teaspoons grated lemon rind, divided
• 1 tablespoon olive oil
• 1/2 cup plain low-fat yogurt
• 1 1/2 teaspoons chopped fresh oregano
• 4 (6-inch) pitas, cut in half
• 2 cups shredded lettuce
• 1/2 cup diced tomato

**If you don't have Greek seasoning on hand, you can make it yourself. Here is the recipe I followed:

• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 2 teaspoons oregano
• 1 1/2 teaspoons onion powder
• 1 teaspoon cornstarch
• 1 teaspoon parsley
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Preparation

• Combine first 6 ingredients; add 1 teaspoon rind, stirring well. Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
• Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until browned. Cover, reduce heat to medium, and cook 4 minutes.
• Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well. Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

These burgers are a fun escape from the "norm" and are bursting with flavor!

Black Bean Salad with Cumin Chicken

 

Ingredients:

2  boneless/skinless chicken breasts

1  teaspoon  ground cumin

1/4  teaspoon  cayenne pepper

2  tablespoons  olive oil
1/2  cup chopped red onion
1 jalapeno pepper, finely chopped and seeded
3  cups  canned black beans, drained and rinsed
1 1/2  cups  fresh or frozen corn kernals
1 1/4  cups cherry or grape tomato halves
2  scallions, thinly sliced
2  tablespoons  cilantro, courely chopped
2  teaspoons  red wine vinegar
salt and black pepper
2 cups chopped romaine lettuce
1 fresh avocado, sliced
1/2 cup fresh salsa
corn tortillas (optional)

Directions:

1. Filet each chicken breast.  Combine cumin with cayenne and rub all over the chicken, season with salt and pepper. 
2. Heat grill.  Cook on grill approximately 7-8 minutes per side. Transfer to a cutting board.
3. In a skillet add olive oil and the onion and jalapeño. Saute, stirring, for 1-2 minutes.
4. Add the beans, corn, tomatoes, and 3 tablespoons water and saute, stirring, 2-3 minutes, until just heated through. Remove from heat.
5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.
6. Option #1: after tossing the finished products together, stuff a corn tortilla and top with chopped romaine lettuce, plus your favorite fresh salsa and avocado slices for yummy tacos,  OR
7. Option #2: same as above, but place all ingredients on a bed of chopped romaine lettuce, top with avocado and salsa and enjoy a delicious salad!

Spinach Feta Turkey Burgers

Ingredients:

• 1 lb ground turkey (or ground beef)
• 1 cup old fashioned oats
• 2 large egg whites
• 10 oz frozen, chopped spinach, thawed with liquid squeezed out
• 3/4 cup feta cheese
• roasted red peppers (I used canned ones)

Directions:

• Combine all ingredients aside from peppers in a mixing bowl and combine with your hands. 
• Form into about 8 patties.
• Grill, top with roasted red peppers, and enjoy!

These were delicious! Even my toddler scarfed his down! The original recipe didn't recommend any condiments. We just used a bit of mayo. I think they would be even better with some chipotle mayo. We'll give that a whirl next time, because there will definitely be a next time!

Recipe from Green Lite Bites

Blackened Chicken with Avocado Cream Sauce and Cilantro Lime Quinoa

Ingredients

• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 1 3/4
• 1/4 Cup Lime Juice
•  Cups of Low Sodium Chicken Stock or Broth
• 1 Cup of Quinoa
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped
• 1 Avocado
• 2 Tbsp Plain Greek Yogurt

Instructions

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on. OR Grill it! I recommend the grilling!
3. Add the chicken stock/broth, lime juice, quinoa, and cilantro to your rice cooker and cook, or follow instructions on quinoa package.
4. Serve the sliced chicken breast on top of the quinoa. Top with avocado cream sauce.

To Make Avocado Cream Sauce:

1. Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

I made just a few minor tweaks to the original recipe I found for this and it was delicious! The best part was how incredibly easy it was to make!

Original recipe from Sarcastic Cooking

Spicy Hawaiian Burgers

Ingredients:
2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2" - 3/4" thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp seasoning salt 
1/2 tsp ground cumin
1 clove garlic, minced
chipotle mayo (I used store bought, but there are plenty of recipes online if you'd like to make your own)

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, cumin, and garlic. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.

Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.

For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.

These were absolutely delicious!

Recipe from http://homeiswheretheholmansare.blogspot.com/2010/06/spicy-hawaiian-burgers.html 

Spicy Chipotle Turkey Burgers

Ingredients:

1 pound 99% lean ground turkey
1/4 cup red onion, chopped fine
2 tablespoons fresh cilantro, chopped
1 tablespoon Chipotle sauce (I use Cholula hot sauce)
1/4 cup red bell pepper, chopped
1/4 cup jalapeno pepper, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt, ground
1/4 teaspoon black pepper, ground
1 egg white, beaten
pepper jack cheese, sliced
romaine lettuce
fresh tomato, sliced thin
fresh avocado, sliced OR smashed
additional Cholula hot sauce
4-5 whole wheat hamburger buns

Preparation:

1.  Heat your grill to medium-high.
2.  Mix together: ground turkey, onion, cilantro, Chipotle/Cholula, bell pepper, jalapeno pepper, garlic & onion powders, salt and pepper in a large mixing bowl.  Add beaten egg white and mix thoroughly.  The egg helps "hold" together the lean meat.
3.  Prepare a surface or carrying container for your burger patties by coating the surface with non-stick spray.  I lined a cookie sheet with foil, sprayed it, and then laid my formed burger patties on.
4.  Form turkey mixture into patties and lightly coat with non-stick spray.
5.  Grill burgers for 6-7 minutes per side.
6.  While grilling, prepare condiments: wash and cut romaine into bun-sized portions, slice tomato thinly, along with avocado.  I chose to smash my avocado and spread it on the buns instead of slicing and placing on top of burger, which seemed to avoid the "slippage" factor when eating the burger.
7.  Toast buns on top rack of grill, or in your oven using the "broil" setting.
8.  When your burgers are cooked, top with pepper jack cheese, tomato, romaine, avocado, and maybe a sprinkle more of Cholula or Chipotle sauce :)

Turkey Sliders

From thefoodnetwork.com

 

Ingredients

• 2 pounds ground turkey, 85/15 blend
• 1/2 cup minced red onion
• 1/4 cup minced green onion, (about 1 scallion)
• 1 or 2 serrano peppers, minced, to taste
• 2 egg whites
• 1 1/2 tablespoons Emeril's Southwestern Essence
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 1 cup grated Cheddar
• 12 mini burger buns or small soft dinner rolls, warmed in oven
• 12 small lettuce leaves
• 12 slices tomato
• 1 cup thinly sliced red onions
• 1 avocado, thinly sliced
• Mayonnaise, mustard and ketchup, optional

Directions

Preheat the grill to medium-high heat.
In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg whites, Essence, cumin and Worcestershire sauce. Divide the turkey into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2-inches wide.
Place the burgers on the grill and cook until turkey is done and a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.
Serve the burgers with cheese on the mini buns with lettuce, tomato, thinly sliced red onions and avocado, garnished with mayonnaise, mustard, and ketchup to your liking.

Spiced Chicken, Green Apple, Goat Cheese Avocado Wrap

 source

Ingredients:

2 Spinach or whole wheat wraps

1 Chicken breast, skinless/boneless  (butterfly chicken breast if you like)
¼ teaspoon cinnamon

½ teaspoon smoked paprika (preferred) regular will do

¼ teaspoon cumin powder

4 ounces Goat Cheese, room temperature

4 ounces cream cheese, room temperature

2 tablespoons honey

1 Fuji apple (skinned and core removed, cut into slices
)½ Avocado (skin and pit removed, cut into slices)

½ Lemon cut in half and juiced (seeds removed)

Kosher salt and ground black pepper to taste
Fresh spinach or romaine

Directions:

Combine cinnamon, paprika, cumin powder, salt and pepper in a small bowl. Place chicken breast on a flat surface, and coat one side of breast with spice mixture.

Heat your bar be que to grill.  Grill chicken breast for 5-7 minutes on one side. Turn chicken over and cook for another 5-7 minutes or until chicken reaches an internal temperature of 165°.  Transfer the chicken breast on a plate to cool and slice into strips.

In a bowl, mix together goat cheese, cream cheese and honey. In a separate bowl add apples, avocado and a couple squirts of lemon juice.

Place wraps on a flat surface. Add an even amount of the cheese mixture in a straight line to the front of the wrap. Add apple and avocado slices, then chicken strips.  Take one of the wraps sides and fold it in to the middle. Roll wrap starting with the side that has the chicken mixture, top with fresh greens. Roll as tightly as you can without breaking the wrap. Serve.

Lime and Coconut Chicken

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp oil
• zest of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 2 tbsp sugar
• 2 tsp curry powder
• 1/2 cup coconut milk
• pinch cayenne
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

1. Mix all ingredients except fresh cilantro and limes.
2. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
3. Once you are ready to cook the chicken, remove each breast from the marinade.
4. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
5. Grill chicken breasts.
6. Sprinkle with fresh lime juice and cilantro. Serve rice with sauce on the side.

The coconut milk in this recipe made it sweet and delicious! We loved it!

Cajun Chicken Pasta

Ingredients:

• 8 ounces uncooked linguine
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (I made my own - see below)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste

Directions:

1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning.

2. Prepare pasta in salted water according to package directions.

3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside. OR Grill it (much better in my opinion)!

4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 

5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Recipe from Skinnytaste.com 

Cajun Seasoning Recipe:

• 2 1/2 Tbsp salt
• 1 Tbsp dried oregano
• 1 Tbsp paprika
• 1 Tbsp cayenne pepper
• 1 Tbsp ground black pepper

Thai Turkey Burger with Plum Sauce and Spicy Slaw

Ingredients:

Spicy Slaw:

• 1/2 cucumber, coarsely grated
• 1 carrot, coarsely grated
• 1/2 cup thinly sliced roasted red peppers
• 1/2 cup grated cabbage
• 2 tablespoons rice vinegar
• 1 teaspoon fish sauce
• 1 teaspoon granulated sugar
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt

Plum Sauce: (or buy pre-made in the Asian food section)

• 1/3 cup plum jam
• 1 teaspoon rice vinegar
• 1 garlic clove, minced

Burger Patties:

• 2 pounds ground turkey
• 1/2 cup grated red onion
• 2 garlic cloves, minced
• 1 teaspoon salt

Assembly:

• 6 whole wheat hamburger buns, split and toasted

Directions:

1. To make the spicy slaw, mix shredded cucumber, carrot, and red pepper in a medium bowl. Mix rice vinegar, fish sauce, sugar, garlic, red pepper flakes, and salt in a small bowl. Pour dressing over veggies and stir well. Place in the fridge for an hour to allow the flavors to meld.
2. To make the plum sauce, mix plum jam, rice vinegar, and garlic in a small bowl and stir until smooth. * I couldn't find plum jam, so just used store-bought.
3. To make the burger patties, heat oven broiler to 500. Place ground turkey, grated onion, garlic, and salt in a large bowl and gently mix all the ingredients together with your hands; form 6 burgers that are slightly larger than your buns. Place patties on a broiler pan and broil for 5 to 6 minutes on each side or until cooked through and no longer pink in the center.
4. To assemble the burgers, place a patty on top of the bottom half of each bun and evenly spread the plum sauce on top of each burger. Drain any excess liquid off the slaw and spread evenly on the burgers. Add the burger tops and serve. Makes 6 burgers.

These burgers are healthy and delicious!  I was a much bigger fan that I anticipated and loved all the flavors melded together.  This recipe will definitely be repeated and could easily be eaten without the bun for a gluten free or lower calorie version.  Also, you can use a pre-bagged version of coleslaw mix and just add some cucumber and peppers to speed things up a bit. Slightly modified from a recipe I found on cakebatterandbowl.com  

Grilled Chicken BLT

Ingredients: 

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
• Lawry's Seasoning Salt
• 1/4 cup mayonnaise
• 4 Kaiser or other crusty rolls, toasted
• 8 slices cooked bacon (you can also use turkey bacon)
• 1 medium tomato, sliced
• 4 lettuce leaves 
• 4 slices of cheese (our favorite is pepperjack)

Directions:

1. Sprinkle chicken with Lawry's seasoning salt.
2. Mix mayonnaise and about 1 tsp Lawry's seasoning salt in small bowl. Refrigerate until ready to serve. 
3. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. 
4. Spread mayonnaise mixture evenly on rolls. Top with chicken, bacon, tomato, lettuce, and cheese. 

For variety, we ate these without the mayo and substituted Costco's jalapeno greek yogurt spread/dip.  That spread, along with pepperjack cheese definitely had a bit of a kick, but it was awesome!  Emma even loved it! If you have big chicken breasts, you might consider slicing the chicken and putting on a few pieces as opposed to putting a whole breast on each bun.

"Cheese" Burgers with Cherry-Peach Chutney

 Ingredients


Burgers:

• 1 pound ground Angus beef
• 1 large egg white
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt 
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup crumbled Feta cheese
• Cooking spray
• Romaine lettuce leaves
• 4 (1 1/2-ounce) whole wheat hamburger buns

Chutney:

• 1/3 cup prepared sour cherry or cranberry chutney
• 1/3 cup finely chopped peaches
• 1 tablespoon finely chopped green onions

Preparation

1. Combine ground beef and next 5 ingredients. Divide beef mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat your grill to medium heat; coat with cooking spray. Add patties; cook 6-8 minutes on each side or until a thermometer registers 165°.
3. Place 1 lettuce leaf on bottom half of each bun; top each with a burger. Spread 2 tablespoons Cherry-Peach Chutney on top of burger and then put other bun half on and enjoy!

Adapted from Cookinglight.com