Healthy Baked and Roasted Chicken Recipes

November 17, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Baked and Roasted Chicken Recipes. Delicious and Healthy Baked and Roasted Chicken Recipes with recipes including; Maple-Mustard Baked Chicken, Sheet Pan Chicken and Vegetables with Romesco Sauce, and Chicken Italiano Pizza. Find these and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Baked and Roasted Chicken Recipes
Find healthy, delicious baked and roasted chicken recipes, from the food and nutrition experts at EatingWell.

Maple-Mustard Baked Chicken
Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold-no forks and knives required! For best flavor, shop for locally raised natural chicken and real maple syrup……….

Sheet Pan Chicken and Vegetables with Romesco Sauce
Romesco Sauce, a classic Mediterranean sauce made with roasted peppers, nuts, garlic and olive oil, is a delicious accompaniment to fish, grilled vegetables, omelets and this one-pan meal of roasted chicken and vegetables. Potatoes, broccoli and chicken thighs all roast together while you make the quick and easy sauce for a fast one-dish meal that’s mouth-watering delicious………….

Chicken Italiano Pizza
Fans of white pizza will love this version featuring chicken, veggies, fresh basil and Alfredo sauce…………

* Click the link below to get all the Healthy Baked and Roasted Chicken Recipes
http://www.eatingwell.com/recipes/18927/ingredients/meat-poultry/chicken/baked-roasted/

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One of America’s Favorites – Club Sandwich

November 12, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Club sandwich

Club sandwich

A club sandwich, also called a clubhouse sandwich, is a sandwich of bread (occasionally toasted), sliced cooked poultry, or fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.

The club sandwich may have originated at the Union Club of New York City. The earliest known reference to the sandwich, an article that appeared in The Evening World on November 18, 1889, is also an early recipe; “Have you tried a Union Club sandwich yet? Two toasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm.”Several other early references also credit the chef of the Union Club with creating the sandwich.

Other sources, however, find the origin of the club sandwich to be up for debate. Another theory is that the club sandwich was invented in an exclusive Saratoga Springs, New York, gambling club in the late 19th century.

The sandwich is known to have appeared on U.S. restaurant menus as far back as 1899. The earliest reference to the sandwich in published fiction is from Conversations of a Chorus Girl, a 1903 book by Ray Cardell. Historically, club sandwiches featured slices of chicken, but with time, turkey has become increasingly common.

Club sandwich with tater tots

As with a BLT, toasted white bread is standard, along with iceberg lettuce, bacon, and tomatoes. The sandwich is traditionally dressed with mayonnaise. Variations, however, on the traditional club sandwich abound. Some vary the protein, for example, a “breakfast club” that includes eggs or a “roast beef club.” Others include ham (instead of, or in addition to bacon) and/or cheese slices. Vegetarian club sandwiches often include hummus, avocado or spinach, as well as substitute the real bacon with a vegetarian alternative. Mustard and sometimes honey mustard are common condiments. Upscale variations include, for example, the oyster club, the salmon club, and Dungeness crab melt.

The sandwich is commonly served with an accompaniment of either coleslaw, or potato salad, and often garnished with a pickle. The coleslaw or potato salad is often reduced to a “garnish” portion, when the primary accompaniment is an order of french fries or potato chips. Due to high fat and carb content from the bread, bacon and dressing, club sandwiches have sometimes been criticized as unhealthy. In 2000, Burger King came under fire for its chicken club, which contained 700 calories, 44 grams of fat (nine of them saturated), and 1,300 milligrams of sodium, as well as the trans fat from the fryer shortening.

 

Healthy Sausage Recipes

November 7, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Sausage Recipes. Delicious and Healthy Sausage Recipes like; Sweet Potato and Sausage Strata, Catfish and Sausage Jambalaya, and Scrambled Turkey Nachos. Find these recipes and much more all at the EatingWell website! Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Sausage Recipes
Find healthy, delicious sausage recipes, from the food and nutrition experts at EatingWell.

Sweet Potato and Sausage Strata
A strata, especially this one that can be prepared the day before, is a brilliant idea for feeding a house full of guests. Hot Italian sausage balances the sweetness of the sweet potatoes and gives this healthy breakfast casserole a kick…….

Catfish and Sausage Jambalaya
This one-pot jambalaya recipe is ready in 45 minutes. Catfish is paired with spicy Italian turkey sausage, aromatic vegetables, spices and brown rice in this southern-inspired meal…….

Scrambled Turkey Nachos
These tasty nachos, topped with eggs, turkey sausage and Cheddar cheese, are perfect to serve at your next brunch………….

* Click the link below to get all the Healthy Sausage Recipes
http://www.eatingwell.com/recipes/22791/ingredients/meat-poultry/sausage/

Healthy Macaroni Recipes

November 6, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Macaroni Recipes. Delicious and Healthy Macaroni Recipes like; Buffalo Chicken Pasta Salad,Three-Cheese Vegetable Pasta Toss, and Four-Cheese Macaroni and Cheese. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine. Each issue to full of Recipes and Cooking Ideas. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Macaroni Recipes
Find healthy, delicious macaroni recipes including mac & cheese and macaroni salad. Healthier recipes, from the food and nutrition experts at EatingWell.

Buffalo Chicken Pasta Salad
This creamy crowd-pleasing pasta salad features the tantalizing flavors of Buffalo chicken with a healthy dose of vegetables. Bring it to your next potluck or picnic, or whip it up for game day………

Three-Cheese Vegetable Pasta Toss
Traditional macaroni and cheese is transformed by adding mushrooms, spinach, and tomato sauce. And it’s ready in just 20 minutes!………….

Four-Cheese Macaroni and Cheese
The more cheese the merrier in this baked macaroni recipe, which also features butternut squash and whole-grain pasta………….

* Click the link below to get all the Healthy Macaroni Recipes
http://www.eatingwell.com/recipes/19256/ingredients/pasta-noodle/pasta-by-shape/macaroni/

Slow Cooker Spinach Dip

November 2, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a 2nd Jennie – O Slow Cooker Recipe to pass along, Slow Cooker Spinach Dip. What’s more perfect for a snack or appetizer than a Creamy and Delicious Spinach Dip! Plus it’s made using your Slow Cooker. You’ll be using the JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt to help make this one. You’ll also need two different kinds of Cheese, Spinach, and Artichoke Hearts. You can this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Slow Cooker Spinach Dip
Your can always judge a good spinach dip by the speed in which it disappears. And though this one is cooked in a slow cooker, it moves lightning fast! This creamy and delicious Spinach Dip has two different kinds of cheese, turkey bacon and artichoke hearts for a special, tangy zing. And because it’s in a slow cooker, you can set it and forget it!

INGREDIENTS
1 (10-ounce) package frozen chopped spinach, thawed and drained
½ cup chopped green onions
2 garlic cloves, finely chopped
1 (15-ounce) can quartered artichoke hearts, rinsed and drained
1½ cups shredded white Cheddar cheese
1 cup grated Parmesan cheese
1 cup low-sodium vegetable broth
½ cup sour cream
½ cup mayonnaise
1½ teaspoons seasoned pepper
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt
assorted sliced vegetables and crackers, if desired

DIRECTIONS
1) In lightly greased slow cooker, stir together spinach, green onions, garlic, artichoke, cheeses, vegetable broth, sour cream, mayonnaise and seasoned pepper. Cook on HIGH 4 hours.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Finely chop bacon. Place bacon on top of spinach dip. Serve with sliced vegetables or crackers, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 140
Protein 10g
Carbohydrates 11g
Fiber 2g
Sugars 2g
Fat 7g
Cholesterol 25mg
Sodium 410mg
Saturated Fat 3g
https://www.jennieo.com/recipes/1201-slow-cooker-spinach-dip

Healthy Burrito Recipes

October 27, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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Healthy Burrito Recipes SATURDAY

From the EatingWell website and Magazine its Healthy Burrito Recipes. Delicious and Healthy Burrito Recipes with recipes like; Spicy Refried Black Bean Burrito, Scrambled Egg Burritos with Black Bean Salsa, and Freezer Bean and Cheese Burritos. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Burrito Recipes
Find healthy, delicious burrito recipes, from the food and nutrition experts at EatingWell.

Spicy Refried Black Bean Burrito
Skip frozen burritos and make your own by spicing up a can of refried black beans with chopped pickled jalapeños. Serve this easy vegetarian dish with tortilla chips, if desired……

Scrambled Egg Burritos with Black Bean Salsa
This protein-packed Southwestern egg burrito recipe is always a hit, whether you’re serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster……..

Freezer Bean and Cheese Burritos
This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal………

* Click the link below to get all the Healthy Burrito Recipes
http://www.eatingwell.com/recipes/19763/cuisines-regions/latin-american/mexican/burritos/

Sunday Morning Breakfast – Easy Cheesy Bacon Eggs and Potatoes SUNDAY

October 21, 2018 at 5:49 AM | Posted in CooksRecipes, Sunday Morning Breakfast | Leave a comment
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Usually on Sunday’s Its the Soup Special of the Day for the main post. I’m switching it up a bit to Sunday Morning Breakfast as the new main post. I’ll be showing different Breakfast Recipes that I find. Hope you Enjoy it!

This week’s Sunday Morning Breakfast recipe is Easy Cheesy Bacon Eggs and Potatoes. Au Gratin Potatoes, Cheese, Eggs, and Bacon all combine to make one delicious way to start the day! This would be great for Brunch or Lunch also. The recipe is from one om favorite recipe sites – CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes , diets, or cuisines. So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Easy Cheesy Bacon Eggs and Potatoes
Reinvent your breakfast with this morning treat. Serve with cantaloupe wedges and orange juice and start your day with a smile. This also makes a great lunch or dinner surprise for your family.

Recipe Ingredients:
2 (11.5-ounce) packages frozen potatoes au gratin, defrosted according to package directions
6 strips bacon, cooked, drained and crumbled
5 large eggs, lightly beaten
2/3 cup shredded cheddar cheese
1/4 cup chopped green onions

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine potatoes au gratin, bacon, eggs, cheese and green onions in a large bowl; transfer to 8-inch-square baking pan.
3 – Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Season with ground black pepper.

Makes 6 servings.
https://www.cooksrecipes.com/breakfast/easy_cheesy_bacon_eggs_and_potatoes_recipe.html

One of America’s Favorites – Cincinnati Chili

October 8, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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A Cincinnati chili 5-way over spaghetti

Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a “two-way”) or hot dogs (“coneys”), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, water or stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, chili powder, bay leaf, and in some recipes unsweetened dark chocolate in a soupy consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as “ways.” The name “Cincinnati chili” is often confusing to those unfamiliar with it, who expect the dish to be similar to chili con carne; as a result, it is common for those encountering it for the first time to conclude it is a poor example of chili.

While served in many local restaurants, it is most often associated with the over 250 “chili parlors” (restaurants specializing in Cincinnati chili), found throughout greater Cincinnati with franchise locations throughout Ohio and in Kentucky, Indiana, and Florida. The dish is the area’s best-known regional food.

Cincinnati chili originated with immigrant restaurateurs from the Macedonian region who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving a “stew with traditional Mediterranean spices” as a topping for hot dogs which they called “coneys” in 1922 at their hot dog stand located next to a burlesque theater called the Empress. Tom Kiradjieff used the sauce to modify a traditional Greek dish, speculated to have been pastitsio, moussaka or saltsa kima to come up with a dish he called chili spaghetti. He first developed a recipe calling for the spaghetti to be cooked in the chili but changed his method in response to customer requests and began serving the sauce as a topping, eventually adding grated cheese as a topping for both the chili spaghetti and the coneys, also in response to customer requests. To make ordering more efficient, the brothers created the “way” system of ordering. The style has since been copied and modified by many other restaurant proprietors, often fellow Greek and Macedonian immigrants who had worked at Empress restaurants before leaving to open their own chili parlors, often following the business model to the point of locating their restaurants adjacent to theaters.

Empress was the largest chili parlor chain in Cincinnati until 1949, when a former Empress employee and Greek

Price Hill Chili

immigrant, Nicholas Lambrinides, started Skyline Chili. In 1965, four brothers named Daoud, immigrants from Jordan, bought a restaurant called Hamburger Heaven from a former Empress employee, noticed the Cincinnati chili was outselling the hamburgers on their menu, and changed the restaurant’s name to Gold Star Chili. As of 2015 Skyline (over 130 locations) and Gold Star (89 locations) were the largest Cincinnati chili parlor chains, while Empress had only two remaining locations, down from over a dozen during the chain’s most successful period.

Besides Empress, Skyline, and Gold Star, there are also smaller chains such as Dixie Chili and Deli and numerous independents including the acclaimed Camp Washington Chili, probably the most well-known of the independents.Other independents include Pleasant Ridge Chili, Blue Ash Chili, Park Chili Parlor, Price Hill Chili, Chili Time, and the Blue Jay Restaurant, in all totalling more than 250 chili parlors. In addition to the chili parlors, some version of Cincinnati chili is commonly served at many local restaurants. Arnold’s Bar and Grill, the oldest bar in the city, serves a vegetarian “Cincy Lentils” dish ordered in “ways”. Melt Eclectic Cafe offers a vegan 3-way. For Restaurant Week 2018, a local mixologist developed a cocktail called “Manhattan Skyline,” a Cincinnati chili-flavored whiskey cocktail.

The history of Cincinnati chili shares many factors in common with the apparently independent but simultaneous development of the Coney Island hot dog in other areas of the United States. “Virtually all” were developed by Greek or Macedonian immigrants who passed through Ellis Island as they fled the fallout from the Balkan Wars in the first two decades of the twentieth century.

Raw ground beef is crumbled in water and/or stock, tomato paste and seasonings are added, and the mixture is brought to a boil and then simmered for several hours to form a thin meat sauce. Many recipes call for an overnight chill in the refrigerator to allow for easy skimming of fat and to allow flavors to develop, then reheating to serve. Typical proportions are 2 pounds of ground beef to 4 cups of water and 6 oz tomato paste to make 8 servings.

Ordering Cincinnati chili is based on a specific ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the “way” of the chili determines which ingredients are included in each chili order. Customers order a:

Two-way: spaghetti topped with chili (also called “chili spaghetti”)

A Cincinnati chili 4-way garnished with oyster crackers

Three-way: spaghetti, chili, and cheese

Four-way onion: spaghetti, chili, cheese, and onions

Five-way: spaghetti, chili, cheese, onions, and beans

Some restaurants, among them Skyline and Gold Star, do not use the term “four-way bean”, instead using the term “four-way” to denote a three-way plus the customer’s choice of onions or beans. Some restaurants may add extra ingredients to the “way” system; for example, Dixie Chili offers a “six-way”, which adds chopped garlic to a five-way. “Ways” are traditionally served in a shallow oval bowl. Cincinnati chili is also used as a hot dog topping to make a “coney”, a regional variation on the Coney Island chili dog, which is topped with grated cheddar cheese to make a “cheese coney”. The standard coney also includes mustard and chopped onion. The “Three-way” and the “Cheese Coney” are the most popular orders and very few customers order a bowl of plain chili. Most chili parlors do not offer plain chili as a regular menu item.

Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce such as Tabasco is frequently available to be used as an optional topping to be added at the table. Locals eat Cincinnati chili with a fork, cutting each bite as if it were a casserole and never twirling.

Cincinnati chili is the area’s “best known regional food”. According to the Greater Cincinnati Convention and Visitors

Cheese coneys

Bureau, Cincinnatians consume more than 2,000,000 lb (910,000 kg) of Cincinnati chili each year, topped by 850,000 lb (390,000 kg) of shredded cheddar cheese. Overall industry revenues were $250 million in 2014.

Anthony Bourdain called it, “the story of America on your plate.” National food critics Jane and Michael Stern wrote, “As connoisseurs of blue-plate food, we consider Cincinnati chili one of America’s quintessential meals” and “one of this nation’s most distinctive regional plates of food”. Huffington Post named it one of “15 Beloved Regional Dishes”. In 2000, Camp Washington Chili won a James Beard Foundation America’s Classics Award. In 2013, Smithsonian named Cincinnati chili one of “20 Most Iconic Foods in America”, calling out Camp Washington Chili as their destination of choice. John McIntyre, writing in the Baltimore Sun, called it “the most perfect of fast foods”, and, referring to the misnomer, opined that “if the Greeks who invented it nearly a century ago had called it something other than chili, the [chili] essentialists would be able to enjoy it”. In 2015, Thrillist named it “the one food you must eat in Ohio.”

 

“Meatless Monday” Recipe of the Week – Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce

October 8, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is – Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce. Chilies, Cheese, Apricots, Pecans, and more make up this week’s recipe. It’s off the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Chiles Relleños with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce
This outstanding recipe for chiles relleños—stuffed with two types of cheese, dried apricots, raisins, and toasted pecans—served with a spicy guajillo chile sauce, was developed by Chef Ben Berryhill.

Recipe Ingredients:
Chiles and Filling:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very small cubes
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped

Guajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
1 tablespoon and teaspoon brown sugar, packed
2 teaspoons salt

Garnishes:
As needed (about 3/4 cup) sour cream or crème fraîche
As needed (about 1/2 bunch) cilantro sprigs

Cooking Directions:
1 – For Chiles: Lightly oil the poblano chiles. Roast the chiles over an open flame or under a hot broiler until the skins are blistered and charred. Allow to cool at room temperature. Remove the skins and discard.
2 – With a small knife, make a slit lengthwise down the side of each chile to create a pocket. Gently cut the interior seed pod free from the base of the stem and remove the seeds. Discard the seeds.
3 – For Filling: In a mixing bowl, combine all of the ingredients for the filling and mix well. Stuff equal portions of the filling into each poblano and set aside.
4 – For Guajillo Sauce: Preheat oven broiler. Combine the tomatoes, tomatillos, onions and garlic cloves on a baking pan just large enough to hold the ingredients in a single layer. Place the pan under the hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes), turning the ingredients occasionally. Remove from oven and cool.
5 – In a dry skillet over medium heat, lightly toast the chiles. Transfer to a bowl, cover with water and soak for 15 to 20 minutes or until softened. Drain and discard the water.
6 – In a blender, combine the broiled ingredients with the softened chiles. Add the water and puree to form a coarse sauce (approximately 30 seconds). Transfer the puree to a sauce pan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Keep warm.
7 – Just before serving, add the remaining ingredients and mix well.
8 – For Final Preparation: Lightly charcoal grill or broil the stuffed poblano chiles just until the cheese begins to melt.
9 – Place a pool of guajillo sauce on each of 12 serving plates. Top with 2 chiles. If you wish, spoon additional guajillo sauce over each chile, drizzle with the sour cream or crème fraîche and garnish with cilantro sprigs.
Makes 12 servings.
https://www.cooksrecipes.com/mless/chiles_rellenos_with_cheese_dried_apricots_pecans_and_guajilla_chile_sauce_recipe.html

Healthy Vegetarian Sandwich Recipes

October 4, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetarian Sandwich Recipes. Delicious and Healthy Vegetarian Sandwich Recipes like; Grilled Vegetable Sandwiches, Vegetarian Pressed Italian Sandwich, and Apple and Smoked Gouda Sweet Potato Toast. Find these and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Vegetarian Sandwich Recipes
Find healthy, delicious vegetarian sandwich recipes, from the food and nutrition experts at EatingWell.

Grilled Vegetable Sandwiches
These ready-in-30-minutes, vegetarian-friendly sandwiches are topped with mozzarella cheese and fresh basil leaves. Feel free to replace the suggested grilled vegetables with your personal favorites……………

Vegetarian Pressed Italian Sandwich
Typically, pressed sandwiches are a celebration of many meats. Here, we’ve opted for grilled eggplant slices, artichokes and arugula to make a satisfying vegetarian version. Giardiniera, a type of Italian relish typically made from bell peppers, celery, carrots, cauliflower, olives, vinegar and spices, perks up the flavors of any sandwich. You can use convenient prepared giardiniera or homemade. Choose a hot or mild version, depending on your preference for heat……………….

Apple and Smoked Gouda Sweet Potato Toast
Cheese, apple, maple and coconut? What’s not to like! This healthy sweet potato toast hits all the sweet and savory spots for breakfast, lunch or a delicious snack…………….

* Click the link below to get all the Healthy Vegetarian Sandwich Recipes
http://www.eatingwell.com/recipes/20346/lifestyle-diets/vegetarian/lunch/sandwiches/

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