Michelle's blog: "Lunch Recipes"

Gyro Patties: 1 1/4 pound lean ground beef 1 1/4 pound lean ground lamb 1/4 cup oregano 1 1/2 tablespoons onion powder 1 tablespoon garlic powder 3/4 tablespoon ground pepper or more 1 teaspoon thyme 3/4 teaspoon salt Yogurt Sauce: 1 cup plain yogurt 1/4 cup finely chopped cucumber 1/4 cup finely chopped onion 2 teaspoons olive oil garlic powder salt and white pepper 8 large pita breads; cut in half thinly sliced onion rings For patties: Preheat broiler or prepare barbeque. Combine ingredients lightly but thoroughly in large bowl. Shape into 16 thin patties and broil, turning once, until done as desired. For sauce: Combine first 4 ingredients in small bowl. Add garlic powder, salt and pepper to taste. Fill pita with meat and spoon yogurt sauce over. Top with onion rings.

Ingredients * 2 tbsp. (30 mL) vegetable oil * 1 lb. (500 g) ground turkey * 1 medium green pepper, chopped * 3 cloves garlic, minced * 1 cup (250 mL) beer (or chicken broth) * 1/2 cup (125 mL) Heinz ketchup * 2 tbsp. (30 mL) Worcestershire sauce * 1/4 cup (50 mL) sliced pimiento-stuffed green olives * 4 green onions, chopped * 1/2 tsp. (2 mL) salt * 1/4 tsp. (1 mL) black pepper * 4 split buns, toasted * additional toppings: shredded cheese, lettuce, pickle Cooking Instructions 1. Heat oil in a large saucepan or skillet over medium-high heat. Add turkey, green pepper and garlic and cook, stirring to break up the clumps of meat, until turkey is no longer pink, 6 to 8 minutes. Stir in beer (or broth), ketchup, Worcestershire sauce and olives. Bring to a boil, then reduce the heat slightly and let simmer, stirring, for 10 to 12 minutes or until about half the liquid has evaporated and the mixture is thickened. Stir in green onions, salt and pepper and remove from heat. 2. Spoon sloppy joe mixture onto toasted buns and add any toppings you like.

Ingredients * 4 skinless, boneless chicken breasts * 1 cup Italian-style salad dressing * 2 cups seasoned dry bread crumbs Cooking Instructions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13-inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

Ingredients * 1 cup yellow cornmeal * 1 cup all-purpose flour * 1/4 teaspoon salt * 1/8 teaspoon black pepper * 1/4 cup sugar * 4 teaspoons baking powder * 1 egg * 1 cup milk * 1 quart vegetable oil for frying * 2 (16 ounce) packages beef frankfurters * 16 wooden skewers Cooking Instructions 1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. 2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. 3. Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels.

Ingredients 1 cup Dannon light and fit vanilla yogurt 1/2 cup orange juice 1/2 cup pineapple 1/2 cup ice Directions place ingredients in blender and mix well. Number of Servings: 1

Ingredients 5 cups Organic Free Range Chicken Broth 3 stalks celery, chopped 1 medium onion, chopped 1 carrots, chopped 1 clove garlic, minced 1 tbsp. olive oil Directions -- Place olive oil in bottom of soup pot, and heat on medium. Brown minced garlic and onions. -- Add chicken broth and remaining veggies. Bring to a boil, reduce heat, and let simmer for about 20 minutes. Number of Servings: 6

INGREDIENTS * 3 tablespoons olive oil * 1/2 cup chopped onion * 1 teaspoon minced garlic * 4 cups cubed fresh pumpkin * 1/2 cup grated carrot * 2 tablespoons soy sauce * 1 teaspoon salt * 1 teaspoon ground black pepper * 2 teaspoons black sesame seeds DIRECTIONS 1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.

INGREDIENTS * 1 (6 ounce) can water-packed tuna, drained * 1/4 cup teriyaki sauce * 1/2 cup bread crumbs * 1 egg white * 1/4 teaspoon black pepper * 1/4 teaspoon minced garlic * 1/4 teaspoon hot pepper sauce * 1 teaspoon vegetable oil DIRECTIONS 1. Combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain. Season with black pepper, garlic, and hot sauce. Mix well, then form into two patties. 2. Heat vegetable oil in a skillet over medium-high heat. Cook the patties until brown on both sides, about 2 minutes per side.

SERVES 1 , 1 sandwich (change servings and units) Ingredients * Velveeta cheese * 3 slices bacon, cooked * 1/3 tomato, sliced * 2 slices bread Directions 1. Lightly butter one slice of bread and place on plate, butter side down. 2. Place thin slices of Velveeta, to cover, or thickness you like, on upturned bread. 3. Place 3 slices cooked bacon on top of Velveeta. 4. Place 1 thick slice of tomato on top of bacon. 5. Lightly butter one slice of bread and place on top of filling, butter side up. 6. Heat frying pan on medium heat. When hot, slide sandwich into pan. Cook until lightly browned. Flip sandwich and cook other side until lightly browned. 7. Cool a bit before eating, especially if made for a small child. Enjoy!

Ingredients burger mixture: 1½-3 cups walnut pieces 2 cups rolled oats ½ cup breadcrumbs 3 or 4 eggs, slightly beaten ½ cup skim milk 1 large onion, chopped fine 2 cloves garlic, minced 1 tsp sage 1 tsp salt freshly ground black pepper to taste for cooking burgers: oil to brown patties 3 cups vegetable stock for serving: hamburger buns and any desired burger fixings Directions Grind walnuts in blender and combine with the rest of the burger mixture ingredients. Let the mixture rest in refrigerator for about an hour to let the flavors meld together. Form the mixture into patties. The entire mixture will make 8-12 burgers depending on the size patty formed. It is recommended to use half of the mixture now, and reserve the rest for use in another recipe or for more burgers later. Brown patties on both sides in a lightly oiled skillet, then pour the stock into the skillet and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Serve on buns with all your burger fixings.