Roast Beef Sandwich

Ingredients:
Heinz Fat Free Savory Beef Gravy
Provolone Cheese
Red pepper flakes
Sliced of bread or roll
Boar's head london broil cold cut

Directions:

1. Heat london broil cold cut in the the beef gravy.
2. Place the heated cold cut on the bread and sprinkle some red pepper flakes to taste.
   
3. Put a slice of cheese on top of the beef so it will melt.

Apricot and Cheddar Chicken Melt

Ingredients:
1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, chopped
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally
1 baguette (about 20 inches), split horizontally, then cut in half
1/4 cup apricot preserves
4 ounces thinly sliced deli ham
4 ounces white cheddar cheese, grated (1 cup)

Directions:

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
2. Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.
3. Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.

Carbonara

Ingredients:
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Directions:

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan to reheat. Beat eggs and Parmesan together.
   
4. In a separate bowl mix cooked and drained spaghetti and the other cooked ingredients. Add beaten eggs and Parmesan to bowl; tossing constantly with tongs or large fork. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
5. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Oven Fried Chicken

Ingredients:
2 (6 oz) containers plain lowfat yogurt (or Greek yogurt, if you can find it)
3 TBSP Dijon mustard
3/4 tsp Tabasco (or other hot sauce)
1/2 tsp salt
3 - 3 1/2 pounds chicken pieces, rinsed and patted dry
2 1/2 cups dry bread crumbs or crumbled corn flakes
1 1/2 tsp salt
1/2 - 3/4 tsp creole seasoning (plus a couple extra pinches for the marinade!) (see recipe for seasoning below)
2 Tbs olive oil

Creole Seasoning
2- 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs freshly ground black pepper
1 Tbs onion powder
1 Tbs cayenne
1 Tbs dried oregano
1 Tbs dried thyme

Mix and store in an airtight container.

Directions:

1. In a bowl, stir together yogurt, mustard, Tabasco, a few good pinches of creole seasoning, and salt. Put chicken in a large ziptop bag, add marinade, seal the bag and turn to coat chicken completely . Marinate for at least 6-8 hours, but overnight is better.
2. Line a large baking dish with sides with heavy duty foil. Spray lightly with oil spray. Heat oven to 400° (375° for boneless).
3. In a medium bowl, combine bread crumbs or bread crumbs, the salt and creole seasoning.
4. Roll each piece of chicken in the crumb mixture.
5. Place chicken in prepared pan and drizzle with olive oil.
6. Bake 50 minutes to one hour (30-35 minutes for boneless) until golden brown and juices run clear.

Note: Corn flakes a crunchier than bread crumbs