#on an onion bagel with garlic and green onion cream cheese spread

[lindseymcdonaldseyelashes]

Daydreaming about Eliot's "The Office Job" sandwich again

[angelicgirlmj]

an angels guide: healthy eating at school

hi angels! you voted and this came first so here it is, an angels guide to eating healthily and focusing on your body and health goals at school. healthy eating at school can be tricky. you use up so much enegry and time in class and studying that meals can seem a little less important. you might end up skipping a meal or eating a meal that ends up not fitting your health goals all because you ran out of time. i have created three categories of lunches to help you find meal inspo: cold lunches, hot lunches and make the night before lunches. also a bonus snack section and some general tips! enjoy angels and feel free to comment your go to lunches/snacks.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

tips

bring a bottle of cold water with you to school, drinking water regularly helps you look and feel your best.

eat breakfast! even if you don’t get very hungry eating in the morning helps your brain and body function it’s best. try having some fruit or a smoothie if you really struggle to eat in the mornings.

try vitamins/probiotics to help you get all your nutrients and vitamins in.

buy a cute lunch box/food containers to make sure your lunches are adorable.

make a pinterest board of cute healthy lunches to be inspired by!

figure out your health goals and create meal ideas from there. for example: i want to build muscle! that means you need more protein in your diet so plan meals and snacks with lots of protein sources to fit your goal.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

a week of cold lunches:

chicken salad: mix chicken, avocado, tomato, cucumber, carrot, corn, salad leaves (lettuce, rocket etc). add mustard and lemon dressing, season well with salt and pepper and fresh dill. dessert: raspberries and blueberries served with peanut butter and greek yogurt.

tuna and avocado pita: mashed avocado and tuna, seasoned with salt and pepper, fill in pita along with rocket and pickle slices. dessert: pineapple and pomegranate fruit salad.

cold rice bowl: mix cooked salmon, rice, cucumbers, cooked broccoli and sliced carrot. sprinkle with sesame seeds and pepper and salt. garnish with a garlic mayo or homemade yogurt garlic sauce. dessert: chopped strawberries dipped in yogurt and coated in dark chocolate and coconut oil left to harden.

feta and turkey wrap: place lettuce, turkey, tomato in a wrap and sprinkle with feta, pepper and salt. dessert: sliced apple (squeeze lemon over to stop apple going brown) with peanut butter, greek yogurt and cinnamon dip.

cold pesto pasta salad: mix cooked penne pasta, homemade pesto, tomato, rocket, avocado, grated parmesan and season with salt and pepper. dessert: tangerine pieces and kiwi.

cold noodles: mix cooked noodles, shredded red cabbage and carrots, green onions, handful of crushed peanuts, chopped cucumber and cover with sesame peanut sauce. dessert: homemade blueberry banana oat muffin.

salmon bagel: add salmon, cream cheese (or cottage cheese), cucumber, rocket, lemon and pepper to a bagel. dessert: blackberries and mango.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

a week of hot lunches:

pizza toast: spread homemade tomato sauce on a piece of sourdough bread, cover with mozzarella, add your favourite toppings such as ham, mushroom, olive, pepper etc and bake until cheese melted, serve with rocket. dessert: banana bread and greek yogurt.

stuffed aubergine (or eggplant): sauté aubergine, onion, garlic, pepper, zucchini and olive, add in tomato paste and season. put in aubergine and sprinkle with cheese. bake until cheese melted. dessert: sautéed apples served warm with yogurt and granola.

chicken meatballs: homemade chicken meatballs cooked with a soy based sauce and red peppers. serve with cooked rice. dessert: strawberry oat crumble.

gyozas: heat or make some gyozas and serve with a cucumber and carrot salad with soy sauce to dip. dessert: hot matcha tea with strawberries.

soup: make your favourite soup and serve with some warm sourdough toast. dessert: watermelon slices.

quesadilla style wrap: fill a whole wheat wrap with cheese, turkey, tomatoes and avocado. cook until cheese melted and warm. dessert: green grapes, blueberries and raspberries.

grilled chicken burrito bowl: mix grilled chicken, rice, avocado, black beans, corn, tomatoes, red onions, cilantro and sour cream with cooked rice and squeeze over lime and season as preferred. dessert: rice cakes with greek yogurt strawberries and melted dark chocolate.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

snack ideas:

veggie sticks and hummus.

fruit salad.

frozen banana, peanut butter and chocolate slices.

pretzel thins and sliced cheese.

frozen grapes and lime.

salty popcorn.

yogurt parfait.

cucumber and cream cheese rice cakes.

cookie dough protein bites.

banana peanut butter rice cakes.

homemade oatmeal cookies.

smoothie.

chia pudding.

˚₊‧꒰ა ꣑ৎ ໒꒱ ‧₊˚

thank you for reading! happy back to school season. remember to nourish and take care of your body - you deserve it! love, m.

[mxpaint]

Just made an insanely good midnight sandwich & I am nothing if not beneficent

Ingredients:

- everything bagel (1)

- mushrooms (sandwich main-ingredient amount, roughly two handfulls) (I used what I had leftover from a mixed package from the asian grocery store [the thin ones that look like enoki but brown] but I'm sure any mushrooms would do. Especially oyster mushrooms)

- cream cheese (enough to spead on one side of the bagel)

- sushi sauce

- sriracha

- chopped green onion greens

- salt

- cooking oil of choice (I used vegetable)

- minced garlic (one spoonful)

Directions:

1. Wash mushrooms & toss into a small saucepan. Cook on medium heat until some of their water has cooked off, then add the oil, garlic, and several generous shakes of salt. Agitate frequently while cooking

2. Put the bagel in the toaster. Once it's done, spread cream cheese on one side. When the mushrooms are cooked through and soft and the garlic is fragrant, spoon them out over the cream cheese.

3. Squirt a few rings of sushi sauce and sriracha over the mushrooms, then top with chopped green onions. Place the other half of the bagel on top and wrap the sandwich with a paper towel to contain its excellence

4. Best enjoyed while slightly tipsy, all at once, standing at the counter. I paired this with whiskey & Malta India on the rocks

[ezcater]

3 Kinds of Office Catering Options for Sensitive Noses

Aroma is an essential part of just about any food experience. The scent of food can make—or break—a dish. Go into an office setting, however, and food aromas can quickly become a topic of controversy. Some may be welcomed while others may be shunned, right along with the people responsible!

In all seriousness though, food aromas are something to keep in mind in the workplace. Some people are genuinely sensitive to certain aromas. Many strong aromas can linger and distract, on top of being unpleasant. When it comes to ordering office catering, it can be a thoughtful gesture to consider the potential aromas of foods you want to order. Whether you’re ordering lunch for one or ordering corporate catering for the entire company or an event, here are a few foods ideal for any workplace with sensitive noses. Mediterranean Medleys Mediterranean cuisine is known for diverse flavors and aromas. It’s also known for aromas that aren’t overpowering. This is often because Mediterranean dishes, including those served up by US restaurants and caterers, rely more on herbal seasoning rather than stronger spices. You can get a pleasant aromatic experience while being courteous to noses around the office. What kind of catered dishes might you find if you order Mediterranean? If you’re catering Indianapolis company lunches, you might take a peek at The Parthenon. They have everything from hummus and appetizer plates to shawarma sandwiches and lamb dishes. Many of these dishes are well-seasoned with select herbs that bring a lot of dimension to the plate without overpowering the nose. Simple Salads Going in a very different direction, salads are one the most nose-friendly cuisines of the office lunch. Many caterers craft salads that are loaded with flavor and yet keep the aromatics on the mild side. It’s unfortunate that the word “salad” can convey ideas of “plain” and “boring,” when they’re anything but. Of course, if a salad isn’t quite enough, another option is the cousin of the salad: the bowl. Meal or lunch bowls have taken off as a popular catering option for office lunches. They’re simple but they often come with heartier ingredients. They can be more protein or grain-based rather than relying more on leafy greens. Bountiful Bagels Bagels and schmear are another excellent office catering option that can easily keep the aromatics under control. Even onion and garlic bagels aren’t particularly pungent—but they can be plenty flavorful. The same can be said of spreads. Many cream-cheese-based spreads can be loaded with flavor but low on aromatics. Can the same be said of bagel sandwiches? You betcha. If you want to do a team bagel sandwich lunch, no problem. If you have any sensitive noses on the team, you're good to go. Of course, it’s still a good idea to double-check the sandwich options before making the order, but traditionally, bagel sandwich toppings tend to be as nose friendly as they get. About ezCater Your company is just a few clicks away from high-quality catering. With ezCater, you can order team lunch catering, individually packaged meals for a corporate seminar, or a full taco bar for a sales meeting. ezCater is built to connect you with food no matter your company’s location. With over 106,000 restaurant connections spread across the country, including the District of Columbia, you can order exactly what you need. Browse dozens of Portland catering options. Or start catering Columbus Ohio area in-office lunches. Search by cuisine type, dietary restrictions, or budget. ezCater also has tools to help track orders and food spend. With ezCater, you get a new level of transparency and ease for all your business catering needs. Get food perfect for any office lunch at https://www.ezcater.com/ Original Source: https://bit.ly/3mtbccK

[lizzybeefoodblog]

July 31, 2022

Note: We need to make a grocery run this week, so we’re trying to eat healthy at restaurants until we can get our meals planned out and our fridge reset and ready for better groceries. I ordered lots of organizational tools, and have a plan in place. We’re just playing a bit of a waiting game so we don’t get overwhelmed. (We means myself and my boyfriend)

Calorie goal for today: 2,222 calories

Breakfast

Panera (380 calories) ⭐️⭐️⭐️⭐️⭐️

For breakfast, I ordered Panera. I got a sprouted whole grain bagel, topped with oats. It was cut and toasted, with half of a serving of plain cream cheese spread. To drink, I had their frozen strawberry lemonade, which is sweetened with agave. The meal was 380 calories. It was delicious, and I felt satisfied until lunch.

Calories remaining: 1,842 calories

Lunch

Chipotle (1,470 calories) ⭐️⭐️⭐️⭐️⭐️

This meal is pretty calorie heavy, but it should keep me full for the rest of the day with room in my budget for a snack later tonight. I got a burrito bowl with steak, 1/2 white 1/2 brown rice, black beans, and queso. I also got a bag of chips, and a tortilla on the side. To drink, I got a Coke Zero. I’ve tried other healthier combinations, but I just can’t get behind them; they don’t satisfy my cravings like my preferred bowl does. This meal is delicious, filling, and satisfying.

Calories remaining: 372 calories

Dinner

Chicken with Green Beans and Potatoes (~370 calories) ⭐️⭐️⭐️⭐️⭐️

This meal was a grilled chicken breast, cooked in olive oil, seasoned with half a lemon, Cavender’s Greek seasoning, garlic, onion, rosemary, parsley, and basil, all to taste. On the side were green beans and mashed potatoes. This is one of my favorite go-to meals. I feel satisfied, though I may need a small snack later.

Calories remaining: 0

[bumblebeeappletree]

5 Easy BREAKFAST IDEAS - Fast Recipes for Breakfast. Recipes Below

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00:00 Intro

00:10 Orange Creamsicle Overnight Oats

03:02 Banana Brulee Oatmeal

06:17 DIY Spicy Schmear

09:07 Toad in a Hole

13:08 Souffle Pancakes

Orange Creamsicle Overnight Oats

½ cup rolled oats

½ cup greek yogurt, plain

�� cup milk

¼ cup orange juice

1 tbsp chia pudding

1 tsp vanilla extract

Fresh Orange zest

In a bowl, mix the greek yogurt, milk, orange juice, and vanilla extract. Add the rolled oats, chia seeds, and orange zest. Scoop out into a small jar or cover the bowl and let it sit in the fridge for at least 6 hours to overnight.

Banana Brulee Oatmeal

1 cup rolled oats

1 cup water

1 cup milk

1 banana, cut in half

½ tsp cinnamon

Brown sugar

Topping options:

Walnuts

Cacao nib

Shredded coconut

In a saucepan, add rolled oats, water, milk, half a banana, sliced into small pieces, and cinnamon. Mix and let it heat up on medium heat for 8-10 minutes or until the liquid has completely absorbed. Remove from heat and transfer to a bowl. Top with half a banana, sliced lengthwise. Add brown sugar and caramelize with a creme brulee torch. Top with your favorite oatmeal toppings - I forgot to share in the video, but my FAVORITE is shredded coconuts and cacao nibs. The crunch and texture is so good.

Bagel & Spicy Chive & Garlic Cream Cheese hack

Everything bagel

4 oz cream cheese at room temperature

1 tbsp milk

1 tbsp green onions, sliced

1 clove garlic, minced

1 tsp thinly sliced jalapeno

Salt & pepper

In a bowl, add the cream cheese, green onions, garlic, jalapeno, and salt into the bowl. Mix well and then spread on your favorite toasted bagel.

Browned Butter sage & garlic egg in a hole

1 slice of bread, cut a hole in the center

1 tbsp butter, divided

1 clove garlic, minced

4-5 sage leaves

1 egg

In a pan on medium heat, melt the butter and place the toast on the pan for 2 minutes. Flip it over and in the center/hole, add a whole egg. Cover and let it cook until the whites are set - about 2-3 minutes. Move the toast aside and then add the other half of butter, garlic, and sage leaves. Fry them up for a minute until the garlic is golden brown, and then spoon it right on top of the bread. Season with salt and enjoy!

Soufflé pancakes

1 egg separated

1 tbsp ap flour

2 tsp cornstarch

1 tbsp milk

1/2 tsp vanilla extract

1 tbsp sugar

in small a bowl with egg yolk, add flour, cornstarch, milk, and vanilla extract. mix well and set aside.

in a larger bowl with the egg white, mix until foamy then gradually add sugar. whisk until you get glossy stiff peaks.

add half of the egg yolk mixture to the egg white and mix well don't worry about being too hard on it. make sure it's thoroughly mixed. add the rest of the yolk mixture and gently fold it in - don't overmix at this point.

in a pan on medium-low heat, wipe some oil on it then layer scoops of the batter on the pan. add two tsp of water and cover for 2 minutes. to make it fluffy, add an extra scoop of batter on top of and close the lid for another minute. flip or roll the pancake over and add two more tsps of water. cover and cook for another 3-4 minutes until the exterior of the pancake looks dry. make sure to adjust the heat if pan is getting too hot. let it sit after removing the lid for another two minutes to set and transfer to plate. dust with powdered sugar and top with strawberries. enjoy!

© 2021 Honeysuckle®

All Rights Reserved.

[blue-rose-soul]

Jack, Dagur, and the Sandwich

[Jack finds a chocolate bar in the fridge.]

Jack: Sweet!

Dagur: Did you put that in there? Did you put that in the fridge?

Jack: No, I-I just like it when the chocolate's cold.

Dagur: All right. Put it back in there. It's not yours.

Jack: Who do you think-

Dagur: Put it back in there. It's not yours. Somebody left that so they can eat it later.

Jack: ...Is this about the sandwich?

-

Dagur: (venting to Hiccup) A guy makes a sandwich. He makes it that day, he wants to eat it later on that day, he puts it in the fridge, he's got to be able to trust that when he comes back, it's gonna be there for him.

Jack: (also venting to Hiccup) He's got to respect me enough to know I didn't take the stupid sandwich. He likes sandwiches. I think it had turkey on it or something. I'm allergic to turkey.

Hiccup: ...

-

Jack: Wait. I'm sorry. A-are you actually trying to threaten me into admitting I ate your sandwich?

Dagur: I'm not threatening you. I ain't playing with you either. Nobody threatens anybody with a Moldavian sawhorse.

Jack: Are you ser- You must have taken a hit to the head. You probably ate the stupid sandwich yourself and forgot about it.

-

Dagur: So, my sandwich is forgettable? Listen, I take thinly sliced turkey, all right? I pan-sear it with some sweet Maui onions, all right? Then I put a slice of dill havarti cheese and another slice of an heirloom tomato. All that goes on an everything bagel, and I make my own garlic-and-green-onion cream-cheese spread. That's forgettable? I don't think so.

Hiccup: Why am I involved in this?

-

Jack: (to Astrid) Oh, I absolutely ate his stupid sandwich. The berserker can cook. If I didn't know he'd murder me for it, I'd go back there and thank him for it.

[incorrectmulti]

Brayden Schenn: So my sandwich is forgettable? Listen, I take thinly sliced turkey, all right? I pan-sear it with some Sweet Maui onions, all right? Then I put a slice of Dill Havarti cheese and another slice of an heirloom tomato. All that goes on an everything bagel, and I make my own garlic-and-green-onion cream-cheese spread. That’s forgettable? I don’t think so.

[incorrectdetectiveconan2]

Amuro: So my sandwich is forgettable? Listen, I take thinly sliced turkey, alright? I pan sear it with some sweet maui onions, alright? Then I put a slice of dill havarti cheese and another slice of an heirloom tomato, all of that goes on an everything bagel and I make my own garlic and green onion cream cheese spread. That’s forgettable? I don’t think so. Akai: Mmhmm. I ate the damn sandwich. I ate the damn sandwich for sure. Boy can cook. He can throw down. If he wasn’t gonna beat my ass I’d go thank him.

[subindex]

First Graze Box & Pumpkin Spice Flapjacks

I am a starving artist.

Literally, my belly is constricting in pain from the vapid emptiness that has been the past 10 foodless hours of my wakeful life. My roommate knocks on the door and passes me a slightly battered green box. “Oh my god, is that my Grave box?” A light of awareness beams into my eyes. The hunger I hadn’t noticed since getting out of bed was finally going to be sated. I turn the box over and it says GRAZE. “Your original misreading somewhat concerns me.” The roommate accompanies his statement with a squinted stare.

Sadly, I decided to save the box for another day and continued to starve myself for awhile in favor of getting some commissions done.

Finally, a couple days later, the time has come. I am starving once again, and have no patience to make food. A plastic ribbon wrapping the box is in my way. No wait. There’s two. I have no patience to find scissors, so I fiddle with the ribbons for about twice the time it would take me to walk ten steps over to the kitchen drawer, pull out the scissors, then take the ten steps back. First obstacle traversed.

I appreciate the 2x2 grid with which my snacks are presented to me. It pleases my eyes. It would be more pleasing if I knew what they were so I could pick one. Sounds like a job for the pair of glasses sitting across from me. I opt instead to pick up the box and move it closer to my face where it gets in the way of writing notes exactly like this sentence.

Top Left: Pumpkin Spice Flapjack--rustic rolled oat flapjack with pumpkin spice Top Right: Snickerdoodle Dip--with cinnamon pretzel sticks Bottom Left: Fantastic Forest Fruits--blueberries, lingonberries, soft apple pieces & cherry raisins Bottom Right: Thai Style Sweet Chili--honey chili peanuts, lemon & black pepper fava beans, garlic sesame sticks & edamame beans

There’s a second 2x2 grid of snacks that the first one flips open to. The first time I try to open it up, the prequel to a snackslide happens. I press the cover down against the top grid before I try again, and this time successfully gain access to the bottom grid without spilling anything.

Top Left: New York Everything Bagel--cheese cashews, poppyseed onion sesame sticks & roasted pumpkin seeds Top Right: Cherry, Pear + Walnut Anytime Energizer--Get a kick-start with this good source of copper & manganese for energy Bottom Left: Sweet & Spicy Beet Crunch--beet chips, jalapeno chickpeas & sunflower seeds Bottom Right: Jelly Doughnut--raspberry strings, vanilla cookie drops, raspberry cranberries & almonds

I’ve been pretty tired the past couple of days, which makes me wonder if my period is coming on. I might try the “Anytime Energizer” then. But for now, reading and writing all these snack names and their respective ingredients has made me so hungry that I now have no patience to eat anything less than a meal. Time to go ask the roommate what he wants for lunch.

Fast forward to a few days later. I begin my journey as a Grazer with the “Pumpkin Spice Flapjack” and some leftover Dunkin Donuts blueberry iced coffee. (Extra extra cream, no sugar, please.)

Graze snacks come in these shiny transparent plastic containers, ideal for a single serving. Intimate for a shared nibble with friends or significant others. Peeling the wrapper off the top is a firm but smooth engagement of crisp plastic pulling away from tight clinging seal, all with dignified silence. Classy, and satisfying, like closure when the protagonist of a rom-com walks up to her 2/3-of-the-movie-obsession and says “I liked you because the idea of you fulfilled something in my life, but I don’t need you anymore.” That wrapper is now gone, continuing its own journey through life, apart from me, in a Dunkin Donuts paper bag being saved for trash.

Unsealing the snack slowly allows the senses to be hit with the fragrance of freshly baked pumpkin pie seeping out into the yard through a crack in the window. It lifts my lungs into a long inhale through the nose and holds the breath there hoping to absorb its essence entirely before releasing it back into the world. What a precious, fleeting moment as the scent quickly loses its impact the longer the snack is exposed.

The flapjack is a sharp rectangular block roughly the size of a bar of soap. A quick inspection reveals incisions made halfway deep into the bar which permit the snack to spread apart into even bite-sized thirds. Even if bite-sized bits aren’t the desired size with which one would like to consume the delectable, taking it apart with your bare fingers incurs a quiet, spongy texture of the separation, felt viscerally through the fingertips and transferred further into the bones of your grip so that your hands become jailors, and the newly severed pieces lose any hope of ever seeing freedom.

The first bite is always skeptical--delicate with caution, but brimming with curiosity. As the miniaturized bar comes close, the tip of the tongue comes to meet with it first, ensuring that neither the taste nor texture will cause great harm to the senses. With safety determined, the bar is immediately cleared to land on the lower lip which not only provides support, but serves as an automated crumb pan. The teeth come to grips with their strange new passenger, easy to sever from itself like densely sponged cake, but chewy from the excess in grains. 

There is confidence in the thick mash of oats that slim down between the molars, like butter conforming to the pressured space between two slats. It is a full and wholesome body that knows how to twist in front of the camera and say, “And I’m lean, too”. But a figure of celebrity is never complete without a personal sense of fashion, and this particular flapjack likes its satin luster, defined by the slip of dried dates within the layers of chewing. Chomp the oats, slide the dates, chomp the oats, slide the dates. Their consistency takes on a creamier version of a jelly bean’s innards, sometimes ending in a lightly familiar crunch of sugars.

Despite the all too familiar mouthful of a soft granola bar, I keep thinking back to the pie. Every second of consumption lends me to craft a more vivid recipe of a liberally spiced pumpkin pie, with classy, moderated measurements of sugar and vanilla extract, an oat-filled crust, and dried dates chopped in half then laid out in circles as topping decoration. I take a slice for myself and a slice for my boyfriend. A slice for myself and a slice for my roommate. A slice for myself, and a slice for myself. And then a slice for myself. And then I scrape the pan. And then I lick the pan.

The tray is empty and Graze beckons me to grade the snacks I’ve tested. I’m not a fan of oats, so I think I’ll mark it a dislike and avoid it in the future.

[olgagarmash]

20 Crisp and Cool Cucumber Recipes for Summer

Show Full Article

Fresh cucumber salad is a hallmark of summer picnics and backyard barbecues for many of us. Just-picked, thinly sliced cukes marinated with onions in a vinegar dressing sounds as delicious as it is nutritious! With warm weather and sunshine season upon us, cucumber recipes are a low-cal, refreshing and surprisingly healthy way to get in your daily veggie servings.

Powerhouses of Nutrients, Electrolytes, and Hydration

Did you know that cucumbers are about 96 percent H2O? Of course, with all that water they’re definitely hydrating! Keeping up your fluid intake is essential for health and weight loss, particularly during the heat of the summer. Water also keeps your joints lubricated and gives you energy.1

However, cucumbers are more than just crunchy water. With cukes, you also get nutrients like magnesium, potassium and vitamins C and K. If you don’t peel and seed them, you also get fiber and beta-carotene. According to one study, cucumber seeds are loaded with calcium.2

Bonus: Cukes contain two plant chemicals, lignans and cucurbitacins, that may guard against certain cancers.2

Surprising Fun Fact: Cucumbers, like tomatoes, are actually a fruit!

Easy Cucumber Recipes For Fresh Summer Meals

Time to add some more cucumber recipes to your repertoire, particularly if you have a surplus from your backyard garden! Here are 20 easy cucumber recipes you’re going to enjoy guilt-free all summer long.

Whole wheat orzo—a rice-shaped pasta—makes the perfect base for healthy pasta salad recipes when paired with fresh summer veggies like cucumber. In this version, we add cucumbers, tomatoes and onions for a totally refreshing summer salad that will make you pass up mayonnaise-y potato salad every time. It’s dressed with a piquant lemon dressing made of lemon juice, zest, olive oil and black pepper.  The longest step of this recipe is waiting for the orzo to cook. One serving is 276 calories and counts as one Smart Carb, half of a PowerFuel, one Extra and one Vegetable serving. Click here for the full recipe! >

Cucumbers shine in the creamy avocado salsa that tops this light, flaky fish dinner. Tilapia is coated in a dry-rub seasoning made from paprika, cayenne, thyme, oregano, garlic, onion powder and black pepper. Sautéed in light butter, it’s capped with the refreshing salsa that combines chopped cucumber, red onions, avocado and lime juice. The recipe makes four servings at 210 calories each. One serving counts as one PowerFuel and two Extras. Click here for the full recipe! >

Cucumber takes the place of bread so you can have two whole deli sandwiches for lunch! Spread with a wedge of cheese and topped with deli meat, it’s a low-carb and low-calorie lunch that you’ll want to make every day. One serving is only 108 calories and counts as one PowerFuel, one Extra and one Vegetable. You can also feel free to get creative with this one and make different types of cucumber sandwich recipes with different toppings. Click here for the full recipe! >

Restaurant and store-bought sushi can hide loads of calories. Making your own keeps it light and healthy. This creative take on sushi turns it into a tower with all of your favorite ingredients. Tower construction is easy: Start with a sweet and savory mango-cuke mixture, followed by chopped sushi-grade tuna, avocado and spicy brown rice. Refrigerate for 30 minutes before flipping it over and serving with a sprinkling of black sesame seeds. This dish for sophisticated palates can be served over veggie noodles, a salad or eaten as is for only 295 calories. On Nutrisystem it counts as one SmartCarb, one PowerFuel and two Extras. Click here for the full recipe! >

Did we have you at “3-Ingredient?” This may be one of the easiest cucumber snack recipes for weight loss! Partially peel a cucumber, slice it into sticks and dust each one with chili lime seasoning and Pink Himalayan salt. Eat. It’s that simple and delish! One serving is only 40 calories and counts as one unlimited Vegetable on Nutrisystem. Click here for the full recipe! >

Invest in a low-cost spiralizer—you won’t be sorry! It makes veggie pasta swaps that are great if you’re trying to cut carbs or calories. Try making cucumber noodle recipes made with English cucumbers (no seeds). We did and combined them with red bell peppers and red onions for this easy salad. Top these veggies with a homemade dressing made from sesame oil, rice vinegar, reduced sodium soy sauce, red chili flakes and a couple of drops of stevia. A sprinkle of sesame seeds adorns this 49-calorie side dish that counts as one Vegetable and one Extra on Nutrisystem. Click here for the full recipe! >

This cool-as-a-cucumber salad makes four servings. However, at 34 calories per serving, you could eat all four without sabotaging your weight loss! Plus, it’s so easy to make: toss together this mélange of sliced cherry tomatoes, cucumbers, red onions and mint. Topped with a tasty homemade lemon dressing, one serving counts as one Vegetable on the Nutrisystem plan. It’s one of the best cucumber salad recipes! Click here for the full recipe! >

If you’ve never had it, farro is a nutty, chewy form of wheat that’s super versatile. Combined with deshelled cooked edamame, coleslaw mix, shredded purple cabbage, chopped green onion and cucumbers, it’s the perfect summer side dish. Dress it up with a mixture of soy sauce, rice vinegar, sesame oil, olive oil and garlic powder, then sprinkle with some cashews and black sesame seeds. It counts as one SmartCarb, one PowerFuel, one Vegetable and one Extra. Click here for the full recipe! >

If you like tabbouleh—the Middle Eastern grain salad with cukes, lemon, parsley and mint—you’ll love this take that substitutes quinoa for the classic bulgur. Salad ingredients include diced cucumber, chilled cooked quinoa, red onion, mint and roughly chopped fresh parsley. It’s dressed lightly with a mixture of olive oil, apple cider vinegar, lime juice and black pepper. One serving is 262 calories and counts as one SmartCarb, one and a half Vegetables and two and a half Extras on Nutrisystem. Click here for the full recipe! >

This lunch recipe turns deli meat and other savory ingredients into simple skewers which are way more fun to eat than a plain old sandwich.  You can choose your favorite low-salt deli meats (chicken, turkey, ham or roast beef) and alter a few ingredients—add pickles if you don’t like black olives, for example—to suit your taste. The recipe starts with four slices of deli meat, which you thread on a skewer with cheese cubes, thick slices of romaine lettuce, cherry tomatoes, black olives, cucumber slices and pieces of whole wheat pita bread. Your lunch (two skewers!) clocks in at only 253 calories and counts as one SmartCarb, two PowerFuels and one Extra. Click here for the full recipe! >

This new take on the old picnic standard will become one of your go-tos. It’s so easy to make! A chopped seedless cucumber marinates for four hours in a dressing of white vinegar, fresh parsley, chopped fresh fill, minced garlic and salt. You’ll taste that zesty dressing in every bite. Minimal calories for one tasty Vegetable serving. Click here for the full recipe! >

If this reminds you of Greek tzatziki sauce, that’s because it has the same ingredients: plain Greek yogurt, chopped cucumber, dill, garlic and lemon juice. It makes a wonderful low-cal (73.5 calories per serving) dip for crackers or crudité, a spread for sandwiches or even a topping that turns a plain broiled chicken breast into something more delicious. One serving counts as half of a PowerFuel. Click here for the full recipe! >

Start your morning off right with this tasty sandwich chockfull of veggies. It’s made with a Nutrisystem Honey Wheat Bagel topped with fat-free cream cheese, sliced cucumbers and raw bell peppers. It has the right amount of chew, creaminess and crunch to satisfy every savory breakfast lover. One is only 184 calories and counts as one Nutrisystem Breakfast, half of a Vegetable serving and one Extra. Click here for the full recipe! >

Giving nachos the Greek treatment is perfection! You’ll make some pita chips from three pieces of whole wheat pita bread, which you’ll top with shredded cooked chicken and feta cheese. Just bake it to melt the cheese a little. Finally, top these tasty nachos with cherry tomatoes, diced cucumber, chopped red onion, fresh parsley, tzatziki dip and sliced black olives. The recipe makes six servings, each clocking in at 175 calories. It counts as one SmartCarb, on PowerFuel and one Extra. Click here for the full recipe! >

Use the seafood of your choice in this recipe (which calls for imitation crabmeat) but stick with the many crunchy veggies: This healthy dinner bowl contains Persian cucumbers, avocados, carrots, edamame and scallion over riced cauliflower. Dressed in a combo of light mayonnaise and sriracha, plus a sprinkling of sesame seeds, this is one satisfying meal which clocks in at 317 calories and counts as two PowerFuels, two Extras and two Vegetables. Click here for the full recipe! >

World’s easiest brunch—for you and a friend or partner—or just an extra special breakfast, this take on avocado toast starts with two slices of whole wheat bread. Of course, you add a schmear of creamy avocado, but then you top with thin slices of cucumber, halved cherry tomatoes, chopped Kalamata olives, reduced fat feta cheese, dried oregano and a pinch of crushed red pepper flakes if you want a little more bite to your breakfast. One slice is 205 calories and counts as one SmartCarb one PowerFuel and two Extras. Click here for the full recipe! >

Sesame Avocado Toast! >

Cucumber serves as the vessel for a delicious crab salad made from crab (of course!) mixed with lemon juice, light mayonnaise, minced cilantro and diced red onion. Place mixture into the scooped out center of one-inch cucumber slices. It contains 150 calories per serving, plus 17 grams of satisfying protein. This tasty lunch, dinner or party appetizer counts as one PowerFuel, two Vegetables and one Extra. Click here for the full recipe! >

Check out these other delicious cucumber cup recipe ideas:

This warm weather appetizer is cute, colorful and creative. Easy Melon Prosciutto Skewers are simple to make and feature a unique sweet and salty flavor combo. Fresh melon cubes and slices of prosciutto are stacked onto toothpicks with cucumber slices, fresh basil and mozzarella balls for an easy no-bake appetizer. Click here for the full recipe! >

Cucumbers are a staple for summer salad recipes, including this diet-friendly Panzanella Salad that packs in the nutrition and flavor. In addition to crunchy cukes, it also has artichoke hearts and shredded rotisserie chicken for plenty of fiber and protein. The homemade vinaigrette will definitely become a go-to staple for all of your side salads. Click here for the full recipe! >

Summer meal prep is made easy and delicious with this perfect, refreshing and healthy lunch idea. Featuring crisp veggies like cucumbers, cherry tomatoes and onions, plus Greek salad staples like olives, chickpeas and feta cheese, this Mason Jar Greek Salad is made for grabbing and going on the way out the door. Click here for the full recipe! >

Sources:

https://snap-ed.michiganfitness.org/wp-content/uploads/cucumbers-family-newsletter-2016.pdf

https://www.livescience.com/51000-cucumber-nutrition.html

source https://wealthch.com/20-crisp-and-cool-cucumber-recipes-for-summer/

[heartxshaped-bruises]

incorrect quotes.

@brokenblondeprincess

Lu: [about vanished sandwich] You probably ate the damn sandwich yourself and forgot about it!

Abel: So, my sandwich is forgettable? Listen, I take thinly sliced turkey, alright, I pan-sear it with some sweet Maui onions, alright? Then I put a slice of dill havarti cheese and another slice of an heirloom tomato and all that goes on an everything bagel, and I make my own garlic and green-onion cheese-cream spread. That’s forgettable? I don’t think so.

Lu: [later to Greg] I ate the damn sandwich for sure. The boy can cook. He can throw down... If he wasn’t gonna beat my ass I’d thank him.           

[ezcater]

Bagel Time! How to Order the Perfect Bagel Spread for a Business Event

Why is it so satisfying to bite into a bagel and a schmear? Is it the chew of the bagel? The richness of the cream cheese? The enticing flavors of the cream cheese additions? There’s a lot to like about bagels. It might be why they’re such a good catering option for business events. Bagels bring a lot to the table. They’re effortless, even when you cater a spread full of choices. Bagels can be sweet, savory, or a bit of both. They’re a highly customizable experience. Have a business event coming up and thinking about providing a catered lunch for the occasion? It’s time to put bagels on the table.

There’s a Bagel for Everyone Asiago, blueberry, cinnamon raisin, egg, everything, garlic, onion, poppy, pumpernickel, sesame, and so on. When it comes to sheer choice, bagels are up there. Step into any bagel shop, and it’s immediately apparent. The same can be said when you order bagels for a catered event. Choice rules. As people gather, they can get the bagel they want. Maybe you have a few asiago fans in the crowd. Maybe you have a few people who swear by the everything bagel. No matter the group you’re catering to, bagels are true people-pleasers. If you’re catering Columbus Ohio business events, you might go with Sammy’s New York Bagels. They offer more than 20 bagel varieties. That’s impressive! Don’t Forget the Selection of Spreads If the choice of bagels isn’t enough, the spreads will surely take the cake. From basic cream cheese (a true classic) to flavored schmears, no bagel has to be eaten plain—though no judgment if that’s how you bagel. If you want to impress the crowd at the next business or corporate event, laying out a spread of bagels and schmears will leave people talking. And satisfied. Onion and chive, bacon and scallion, veggie, jalapeno, blueberry, strawberry, honey and walnut—you know where this is going. Between the bagel and schmear selections, there are infinite ways to prepare a bagel. Toppings Made to Delight Bagels don’t end with the schmear. You can add even more options by going the full sandwich route. Many restaurants and caterers offer bagel sandwich options. This is great if your event is during the afternoon. Your group may have lunch on the mind. Deli meats, greens, and other sandwich toppings can fill that lunch craving. Let’s say you’re catering Nashville corporate retreats. You might search Einstein Bros. Bagels. They have breakfast and lunch covered, along with everything else bagel related. You can get a simple bagel and schmear setup or go for a more complete “sandwich” experience. That’s the versatility of the bagel. Or, as some people might say, the magic of the bagel. About ezCater From corporate events and sales calls to internal meetings and team lunches, ezCater has your business catering needs covered. ezCater is partnered with over 100,000 restaurants in practically every community in the U.S. If you need access to Portland catering providers, you’ve got it. Or if you’re catering OKC business events, ezCater has tailored options. From Mexican catering to sandwich catering, ezCater knows food, and they offer a full suite of tools to help you scale your order to fit your needs. With ezCater’s Relish app, you can even streamline daily team meals. ezCater makes food easy. Find the perfect bagel catering option for your next business event at https://www.ezcater.com/ Original Source: https://bit.ly/3W8IKss

[thuthu220100]

For many of us, toast is part of our daily routine. We wake up, brew a pot of coffee and pop a few slices of bread in the toaster for an easy breakfast. If you’ve got a good toaster on your hands, you’ll have a perfectly golden slice ready to top with homemade jam or a few slices of avocado. But if your toaster isn’t so hot, well, that toast can be burnt, unevenly toasted or downright disappointing.

So what’s really the best toaster to keep on your kitchen counter? Our Test Kitchen had to find out so your morning routine can be satisfying and delicious.

How We Found the Best Toaster Brands

To find the best toaster for your kitchens at home, our pros grabbed seven brands—some high-tech, some basic and some that landed in between. Each toaster was put through its paces crisping up the following: white bread, multigrain bread, oat bran bread, Italian bread, sourdough, bagels and frozen waffles.

Our testers paid attention to how long each slice took to toast, how evenly the toast looked and how crisp. We also kept these criteria in mind as we slathered slice after slice with butter.

Even browning: Are items browned evenly? Do you achieve consistent results every time you toast?

Toast time: How long does it take to reach the ideal medium brown toast?

Slots: Are the toaster slots wide enough to accommodate all kinds of bread like bakery-style bagels and larger slices of artisan bread?

Crumb removal: Does the toaster have a crumb tray? Is it easy to remove? Is it messy to empty?

Price: Are the features, functionality and appearance worth the cost?

Our Test Kitchen-Preferred Toasters

Our Test Kitchen went through a few loaves of bread and a couple of boxes of frozen waffles for this test. In the end, four brands popped.

For Impatient Toast-Lovers: Breville Die-Cast 2-Slice Smart Toaster

There are two kinds of breakfast-makers out there: People that push down the level on the toaster and let it go and people that have to peek at their bread every 30 seconds. If you’re one of the latter, this Breville Die-Cast Smart Toaster is the best toaster for you.

This toaster has a wealth of features ideal for the impatient among us, first of which is a progress bar. You can see how long you’ve got left on your toast giving you time to make a quick cafe-style drink or wash up a few dishes. Breville’s toaster also includes a “Lift and Look” button so you can peek on the status of your toast without having to cancel the cycle.

As far as this toaster’s performance, our Test Kitchen had no issues. Every bread and waffle we popped into the large slots turned out a nice even brown color—no obvious streaks and no burning.

Capacity: Two slices; you can also get the same toaster in a four-slice model

Settings: Toast, bagel and defrost

Additional features: Progress bar, Smart Toasting technology that adjusts the time and temperature for your selections, “A Bit More” button for a touch more toasting, “Lift and Look” function, removable crumb tray

Price: $130

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Best Splurge: Wolf Gourmet 2-Slice Toaster

Serious cooks know that Wolf is one of the big names in premier appliances. (Raise your hand if you’ve ever ogled a Wolf range at the appliance store!) Rest assured that the company also produces great small appliances, like this Wolf Gourmet Toaster.

This toaster was one of our Test Kitchen’s favorites for many reasons, including the generously sized slots. At more than six inches long, you can easily toast long slices of ciabatta and sourdough without having any bread peeking out of the top untoasted.  As for those slices of artisan bread, it came out perfectly toasted every time—no burnt toast here! The Wolf toaster did take a bit more time to toast up our bread and waffles, but our Test Kitchen thought the flawless performance was worth the extra 15 seconds of time.

One last notable characteristic of this toaster: It is heavy-duty. Our testing crew noted time and time again that you could feel the strength and quality of the materials used in making this toaster. Everything from the carriage that carries the toast to the knob felt like it would last for ages. This durability and performance make it worth the price.

Capacity: Two slices, also available as a four-slice toaster

Settings: Toast, bagel and defrost

Additional features: Keep warm option, removable crumb tray

Price: $300

Shop Now

Best Basic Model: GE 2-Slice Stainless Steel Toaster

Not all of us want or need the fanciest appliance out there. If you’re looking for a basic model that crisps up bread just right, opt for a GE 2-Slice Stainless Steel Toaster. This sleek toaster is compact and does the job well—not to mention it’s a great bargain from a notable brand.

The slots, while smaller than some brands we tested, were still large enough to accommodate generously sized bagels. As for toasting, this GE appliance crisped up bread evenly, though our testers noticed that what would be considered “medium” on this appliance was a bit lighter than what most would consider a medium-hued toast. No worries though—just crank up the dial a bit to compensate.

Capacity: Two slices, though a four-slice model is also available

Settings: Toast, bagel and defrost

Additional features: Removable crumb tray

Price: $49

Shop Now

For Smart Kitchens: Revolution Toaster

If you love techie kitchen gadgets and have a home full of smart appliances, you’ll want to check out the Revolution Toaster. This touchscreen toaster is the first of its kind. You make all your selections on the full-color screen by swiping and tapping, which our testers thought was pretty darn nifty (and even kind of fun!).

Besides being very cool, this toaster was speedy! Slices of oat bran bread popped up golden brown after just 90 seconds with an “enjoy” message on the screen. If you prefer your toast on the darker side, this might not be the best option for you. Well done toast came up a bit uneven.

One last thing: When it’s time to empty the crumb tray on this model, the toaster will tell you “it’s time!” That’s pretty nifty since many of us can’t remember the last time (if ever) we cleaned out our crumb trays.

Capacity: Two slices

Settings: Toast, bagels, toaster pastry, English muffin, waffle and defrost

Additional features: Touchscreen, smart sensors and removable crumb tray

Price: $300

Shop Now

  Make the Most of Your Toast

When it comes to making use of the best toaster options, don’t limit yourself to just breakfast. Use that toaster to crisp up bread for every sandwich you make, use it to heat up frozen waffles for all kinds of treats like ice cream waffle-wiches or quick Monte Cristos.

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Rainbow Fruit Toast

Nothing will brighten up your morning more than one of these colorful and tasty toasts. —Shannon Roum, Taste of Home Food Stylist Get Recipe

Egg-Topped Avocado Toast

We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California

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Italian Joes on Texas Toast

This is ideal for a weeknight on the go. If you double the tomatoes, tomato paste, meat and wine, you'll have enough sauce to freeze. —Ashley Armstrong, Kingsland, Georgia

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Butternut Squash Panzanella Salad

This colorful salad is easy to make—and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California

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Mozzarella Mushrooms with Garlic Toast

I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota

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Princess Toast

I made these sparkly treats for my daughter's brownie troop and they're great for princess parties. Sometimes I use lemon curd in place of the jam. —Marina Castle Kelley, Canyon Country, California

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Herbed Tuna Sandwiches

A delightful combination of herbs and reduced-fat cheese makes this simple tuna sandwich a standout. —Marie Connor, Virginia Beach, Virginia

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Bacon, Egg & Avocado Sandwiches

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas

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Salsa Steak Garlic Toasts

These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. —Arlene Erlbach, Morton Grove, Illinois

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Garden Bounty Panzanella Salad

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts

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Steak Crostini with Carrot-Horseradish Marmalade

I've been making little tweaks to this family favorite for years. Prep everything ahead, then layer up the crostini right before party time. —Greg Fontenot, The Woodlands, Texas

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Loaded Avocado BLT

My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. —Lori Grant, Kingsport, Tennessee

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Open-Faced Turkey Sandwich

It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. —Carol Hull, Hermiston, Oregon

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Southern Fried BLT

I’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia

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Pomegranate Pistachio Crostini

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah

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Marinated Mozzarella & Tomato Appetizers

Inspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours—the longer the better. —Mary Ann Lee, Clifton Park, New York

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Peach Bruschetta

As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California

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The Ultimate Grilled Cheese

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois

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Brie Appetizers with Bacon-Plum Jam

Among my friends, I'm known as the Pork Master because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York

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Reuben Eggs Benedict

When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, Ohio

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Feta Bruschetta

You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. —Stacey Rinehart, Eugene, Oregon

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Turkey Sandwich with Raspberry-Mustard Spread

My hearty sandwich has different yet complementary flavors and textures. It is filled with flavor and nutrients, without all the unhealthy fats, sodium and added sugar many other sandwiches have. And it’s absolutely delicious! —Sarah Savage, Buena Vista, Virginia

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Open-Faced Frico Egg Sandwich

The layer of melted and crisped cheese—the frico—is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. —Julie Solis, Congers, New York

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Peanut Butter, Honey & Pear Open-Faced Sandwiches

I work a 12-hour night shift at a hospital, and when I come home in the morning, I don't want to cook a big breakfast. I love these sandwiches because they're versatile; sometimes I use apples instead of pears and different cheeses, such as Brie or grated Parmesan. —L.J.Washington, Carpinteria, California

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Make-Ahead Eggs Benedict Toast Cups

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia

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Lemon-Herb Salmon Toasts

Quick, light and tasty, my salmon toasts make irresistible finger food. —Christie Wells, Lake Villa, Illinois

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Sweet Potato Crostini

For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. — Steve Westphal, Wind Lake, Wisconsin

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Hot Bacon Cheese Dip

I've tried assorted appetizers before, but this one is a surefire people-pleaser. The thick bacon cheese dip has lots of flavor and keeps my guests happily munching as long as it lasts. I serve it with tortilla chips or sliced French bread. —Suzanne Whitaker, Knoxville, Tennessee

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Zucchini Panzanella Salad

I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

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Sicilian Nachos

Crispy bread replaces the classic tortilla chips and savory meat sauce tops things off. This hearty appetizer easily doubles as a main dish. Add a salad and you have dinner. —Sonya Labbe, West Hollywood, California

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Southwestern Pulled Pork Crostini

As a different take on crostini, these apps are great for tailgating and casual parties. —Randy Cartwright, Linden, Wisconsin

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So-Easy-Yet-Delicious Onion Soup

Topped with a slice of cheesy toast hot from the broiler, homemade onion soup is guaranteed to please. Add a green side salad for a complete meal. —Hildy Schlegel, Addison, New York

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Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida

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Italian Eggs Benedict with Pesto Hollandaise

My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California

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Mushroom Pear Melts

I really like mushrooms with cheese. Add pears, broil away, and you have got a scrumptious open-faced sandwich. Serve with a salad and fruity tea. —Marla Hyatt, St. Paul, MN

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Beef Stroganoff Sandwiches

For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. —Alison Garcia, Beatrice, Nebraska

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Bruschetta Melts

I made this awesome bruschetta for my daughter’s baby shower, but I should've planned for more. We ran out right away! —Coleen McCrea Katz, Havertown, Pennsylvania

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Scrambled Egg Bread

We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California

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Chipotle Turkey Club Sandwich

We’re crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. —Pamela Shank, Parkersburg, West Virginia

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Mushroom-Avocado Eggs on Toast

Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska

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Derby Hot Browns

This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. —Taste of Home Test Kitchen

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Chiles Rellenos Sandwiches

Even since my early days of cooking, one thing hasn’t changed: I still love to make these zippy grilled chile relleno sandwiches. —Gladys Hill, Qulin, Missouri

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Croque-Madame

My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada

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Southwestern Eggs Benedict with Avocado Sauce

I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas

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Garlic Toast Pizzas

Between working full-time, going to school and raising three children, finding time-saving recipes that my family likes is one of my biggest challenges. These quick pizzas pack a huge amount of flavor. —Amy Grim, Chillicothe, Ohio

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Panzanella Pasta

We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario

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Tuna Ciabatta Melts

Use any good crusty bread when compiling this tuna spread sandwich. Top with slices of crunchy cucumber or luscious tomato for extra freshness. —Barb Templin, Norwood, Minnesota

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Open-Faced Egg Sandwiches

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri

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Portobello Bruschetta with Rosemary Aioli

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. —Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

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Smoked Gouda Veggie Melt

After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. —Charlie Herzog, West Brookfield, Vermont

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Grilled Nectarine & Cheese Crostini

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

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The post The Best Toaster for Your Kitchen, According to the Pros appeared first on Taste of Home.

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[diygabl]

50 Different Grilled Cheese Recipes

The Grilled Cheese Sandwich is a classic, one we all have grown up with. Here’s an exciting list of additional Grilled Cheese Sandwich variations that are sure to please your taste buds.

How to make grilled cheese:

1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.

2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.

3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

50 Grilled Cheese Sandwich Recipes:

1. Classic Sandwich: 2 slices cheddar, monterey jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.

2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.

3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each cheddar, muenster and Swiss cheese.

4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice monterey jack or American cheese, some pickled jalapeño slices and 1 slice cheddar. Cook, flipping once, until golden.

5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos. 6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)

7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips. 8. Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup. 9. Spicy Diner Mix: 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture. 10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.

11. Havarti and Chicken Salad: Sandwich 2 slices potato bread with 1 slice havarti, 2 to 3 tablespoons chicken salad and another slice of havarti. Cook, flipping once, until golden. 12. Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden. 13. Pesto: Spread pesto on 1 slice white bread. Top with 1 slice each provolone and mozzarella. Top with another slice of bread and cook, flipping once, until golden.

14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden. 15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden. 16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden. 17. Bagel Spread: a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten. 18. Cajun Sandwich: 2 slices country white bread with 2 slices provolone. Cook in butter with a pinch of Cajun seasoning. 19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese. 20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)

21. Blue Cheese and Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden. 22. Italian: Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden. 23. Fontina and Sage: Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet. 24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil. 25. Gruyere and Sauerkraut: Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden. 26. Roast Beef and Brie: Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden. 27. Inside-Out Bun: Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden. 28. Patty Melt: Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden. 29. Hot Dog: Halve a hot dog lengthwise; brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten. 30. Meaty Macaroni: Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.

31. Spanish Olive Sandwich: 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden. 32. Fig and Olive: Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.

33. Bacon-Waffle-Cheddar Sandwich: 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.

34. Egg in a Hole: Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden. 35. Pear-Camembert: Spread 2 slices multigrain bread with camembert (remove the rind). Sandwich with thin pear slices. Cook, flipping once, until golden. 36. Ham–Apple Butter: Spread 1 slice country white bread with apple butter and another with dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden. 37. Hawaiian: Spread 2 slices Hawaiian sweet bread or challah bread with pineapple preserves. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden. 38. Taleggio and Broccoli Rabe: Sandwich 2 slices crusty bread with 2 slices taleggio and some sautéed broccoli rabe. Cook in a mixture of butter and olive oil. 39. Ricotta-Garlic: Mix 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated parmesan, 1 small grated garlic clove, and salt to taste. Sandwich 2 slices sourdough bread with one-quarter of the ricotta mixture and cook, flipping once, until golden. (Use the remaining ricotta mixture for more sandwiches.) 40. Fried Mozzarella Whisk 1 egg and 2 tablespoons milk in a shallow dish. Mix 1/4 cup flour and 2 tablespoons grated parmesan in another dish. Sandwich 2 slices white bread with 2 slices fresh mozzarella. Dredge in the flour mixture, then dip in the beaten egg. Cook, flipping once, until golden.

41. Open-Face Cutouts: Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts. 42. Open-Face Caprese: Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.

43. Pizza Spread: 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.

44. Open-Face French Onion: Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives. 45. Open-Face Pastrami: Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.

46. BBQ Roast Beef: Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden. 47. Truly Grilled Cheese: Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.

48. Brie and Marmalade: Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden. 49. Creamy Quince: Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden. 50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.

[incorrectmulti]

Race: So my sandwich is forgettable? Listen, I take thinly sliced turkey, all right? I pan-sear it with some Sweet Maui onions, all right? Then I put a slice of Dill Havarti cheese and another slice of an heirloom tomato. All that goes on an everything bagel, and I make my own garlic-and-green-onion cream-cheese spread. That's forgettable? I don't think so.