Goat cheese avocado almond butter red onion sandwich

Siracha Ice Cream Sandwich

Done Right: Sriracha Ice Cream Sandwich | The Glut Life
http://www.theglutlife.com/done-right-sriracha-ice-cream-sandwich/

Chicken With Mushrooms And Tomato

"Chicken With Mushrooms And Tomato" from Real Simple
http://www.foodily.com/a/recipe/1171052
http://www.foodily.com/a/recipe/1171052

Ingredients:

• 1 4-oz boneless, skinless chicken breast
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsps olive oil
• 1/4 yellow onion, thinly sliced
• 4 ozs button mushrooms, quartered
• 1 clove garlic, thinly sliced
• 1 medium tomato, diced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/2 cup cooked brown rice (optional)

Pork tenderloin

http://chefmommy-brandao.blogspot.ca/2012/03/pork-tenderloin-with-pan-sauce.html?m=1

Pizza-Style Stuffed Portobellos

I thought you might like this recipe from Whole Foods Market at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1096
Pizza-Style Stuffed Portobellos

Serves 8

New twists on old favorites using fresh, natural ingredients often yield delicious dishes. A reader recently sent us this updated version of pizza saying: "Depending upon your choices for toppings, this can be a very healthy and guilt-free addition to your favorite foods." We certainly agree.
Nutrition

Per serving (about 5oz/165g-wt.): 200 calories (130 from fat), 14g total fat, 3.5g saturated fat, 35mg cholesterol, 330mg sodium, 6g total carbohydrate (2g dietary fiber, 2g sugar), 12g protein
Ingredients

8 Portobello mushrooms, stems removed and black gills scraped out with a spoon
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 cup prepared pesto
3 plum tomatoes, thinly sliced
2 tablespoons roughly chopped basil
1 cup cooked ground turkey, beef of soy sausage
1 cup grated mozzarella, provolone or soy cheese
Red pepper flakes to taste
Directions

Preheat grill. Brush both sides of mushrooms with oil and season with salt and pepper, then arrange on grill, stem side down, and tent with foil. Cook for 3 to 4 minutes, then flip and grill on the other side, again covered with foil, until almost tender, 2 to 3 minutes more. Transfer mushrooms to a large platter, stem side up.

Fill mushrooms with pesto, tomatoes, basil and turkey then top with cheese and pepper flakes. Return to grill, tent with foil and cook, filled side up, just until cheese is melted and toppings are warmed through, 2 to 3 minutes more. Transfer to plates and serve.


Shannon Sullivan
Sullivan.356@gmail.com
216.650.3573

Lemon chicken

Http://www.barefootcontessa.com/cookbook_recipes.aspx?CookbookID=32

Rodger's Meatballs

1/2 Ground Round
1/2 Hot Italian Sausage
Hot Ketchup
Onion
Garlic
Sugar
Oregano
Bread crumbs
Parsley