Spicy Turkey Sloppy Joes

Recipe from here.

Ingredients:

1 tablespoon vegetable oil

1/2 cup green or yellow bell pepper, diced

3 cloves garlic, minced

1 package Lean Ground Turkey

1 cup chili sauce

2 tablespoons worcestershire sauce

1 tablespoon tomato paste

1/2 teaspoon hot pepper sauce

salt, if desired

5 whole wheat buns, split

Directions:

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 cup green or yellow bell pepper, diced, and 3 cloves garlic, minced; cook 3 minutes, stirring occasionally. Crumble 1 package Lean Ground Turkey into skillet and cook as specified on the package. Always cook to well-done, 165˚F as measured by a meat thermometer. Add 1 cup chili sauce, 2 tablespoons worcestershire sauce, 1 tablespoon tomato paste, 1/2 teaspoon hot pepper sauce, and salt, if desired. Simmer uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto 5 whole wheat buns, split.

Chicken Avocado Sandwiches

I have made these a few times, but I forgot to ever post them. These sandwiches are sssoooooo yummy! And easy!

Recipe from Prevention

Ingredients:
1 c mashed avocado, about 1 medium
1 Tbsp freshly squeezed lime juice (about 1/2 lime)
1/2 tsp green pepper sauce
1 c baby spinach
10 oz grilled or roasted chicken breast, sliced (about 2 c) (i used rotisserie)
1 mango, peeled, pitted, and sliced (about 1 c)
2 or 3 whole grain rolls, split

1. Combine avocado, lime juice, and green pepper sauce, in small bowl. Spread top and bottom halves of rolls with 2 tablespoons each of the avocado-lime mixture.

2. Layer 1/4 cup of the spinach, one-quarter of the chicken, and 1/4 cup of the mango on bottom halves. Top with other halves of rolls.

Slow Cooker Pulled Chicken Sandwiches

Recipe from: Eating Well & Apple A Day blog

Ingredients:
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 c. cider vinegar
3 TBSP honey
1 TBSP plus 2 tsp. sweet or smoked paprika
2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard
1 TBSP chili powder
1 tsp. salt
3 lbs. boneless/skinless chicken breasts, trimmed of fat
1 medium onion, chopped (I omitted)
3 cloves garlic, minced

Directions:
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 4 1/2 hours.
3. Shred with a fork and continue to cook for 1/2 hour. Stir well and serve. Serves 6-8.

(I topped my sandwiches with shredded cheddar and coleslaw!)

Fake Out Thanksgiving Sandwich

From Juliann's Easy Eats Blog

1 rottisserie chicken, sliced
1 jar Heinz chicken gravy
1 small can whole cranberry sauce
2 servings stove top stuffing
2-4 rolls

Slice chicken and heat in saute pan with gravy.
Cook stuffing.
Put warmed chicken on roll.
Then stuffing on top of chicken.
Open cranberry sauce and smear on top of roll.
Enjoy!

Pulled Chicken Sandwiches

Source: Rachael Ray Magazine

Makes 4 Sandwiches
Prep Time: 15 min
Cook Time: 40 min

Ingredients
4 skinless, boneless chicken breast halves
Salt and pepper
1 onion finely chopped (i omitted)
3 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce
4 kaiser rolls, split
6 ounces shredded Monterey Jack cheese (i used sharp cheddar)

Directions
1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.

BLTs with Avocado and Spicy Mayo

Simple, yet delicious!

Source: Rachael Ray

Makes 4 sandwiches

Ingredients

1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One package center-cut bacon

8 slices of hearty, white farmhouse bread
1 large or 2 small ripe avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces

Directions

1. Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.

2. In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.

3. While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.

4. Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal.

Spicy Southwest Chicken Sandwich

Soooooooo Yummy!

Source: The Nest

Ingredients:
6 oil-packed sun-dried tomatoes, chopped
1 canned chipotle chile, plus 2 tablespoons of the adobo sauce
2 tablespoons water
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon light brown sugar
salt and freshly ground black pepper
1 ripe avocado, pitted
1/4 cup chopped fresh cilantro
Juice of 1 lime
2 cups thinly sliced leftover chicken or rotisserie chicken
4 thick slices bacon, cooked until crisp
1 large ripe tomato, cored and thinly sliced
1/2 red onion, thinly sliced (I omitted)
4 slices focaccia or sourdough bread, lightly toasted

Directions:
1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.
2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.
3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.

Makes 2 sandwiches.