1 tbsp olive oil
1 small onion, very finely chopped
1-1/4 lb ground sirloin
1 tbsp Worcestershire sauce
8 slices of favorite sandwich bread HEALTHY LIFE WHITE OR WHEAT BREAD
3 tbsp butter
8 slices Swiss cheese
8 slices bacon
8 slices tomato
salt and pepper

Place a skillet on medium heat with 1 tbsp of olive oil. Add onion to the pan and cook 4 to 5 minutes.
Place the onions in a bowl and wipe the skillet clean. Let the onions cool slightly and then mix them with the hamburger meat, Worcestershire sauce and some
salt & pepper, mix thoroughly with a spoon to combine.

8 oz can tomato sauce
1/4 cup molasses
2 tbs cider vinegar
2 tbs brown sugar
1 tbs chopped chipotles in adobo + 2 tsp adobo sauce
2 tsp chili powder
Salt and Pepper
2 onions, sliced
2 cloves garlic, chopped
2 1/2 pounds beef brisket, trimmed of excess fat
6 rolls
Coleslaw, pickles and potato chips

In a slow cooker, combine first 7 ingredients, 1/2 tsp salt and 1/4 tsp pepper, mix in onions and garlic. Cut beef crosswise into 3 pieces and add it to the slow cooker, nestling it among the onions.

1 Tbsp. reduced-fat mayonnaise
2 tsp. honey mustard
2 whole-wheat lavash wraps or flour tortillas
2 cups (washed and dried) baby spinach leaves, loosely packed, or two
large leaves of a soft leafy green lettuce
4 thin slices turkey breast (4 ounces)
1/4 Granny Smith apple, sliced paper-thin

Directions
Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture.
Leaving a margin free on the side closest to you, arrange a layer of greens on top of wraps.
Top each layer with half the turkey.

Cajun Coleslaw:
3-3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning

Sandwiches:
1/2 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 catfish fillets (6 ounces each)
Oil for deep-fat frying
4 hoagie buns, split

Directions
In a large bowl, toss the coleslaw ingredients; set aside.

8 (4 to 5 ounce each) bone-in, skinless chicken thighs
1 (1.1 ounce) pkg chipotle marinade mix
2 tbsp olive oil
1 cup chipotle barbecue sauce or other barbecue sauce
1 avocado, pitted, peeled, chopped
3 tbsp fresh lime juice
1/8 tsp cayenne pepper
8 Bakery hamburger buns

Place chicken in a large plastic resealable bag. In a small bowl combine marinade mix and oil. Pour over chicken; seal bag and turn to coat.
Refrigerate 30 mins or up to 24 hrs.Coat grill rack with nonstick cooking spray.
Preheat grill to medium (300°F to 350°F).

1 loaf (14 ounces) ciabatta bread, halved lengthwise
2/3 cup mayonnaise
1 tablespoon chipotle pepper in adobo sauce, chopped
1 small garlic clove, minced
1 teaspoon lime juice
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup crumbled blue cheese
3/4 pound sliced deli roast beef
1 small onion, thinly sliced
1 medium tomato, sliced
4 lettuce leaves

Directions
Place bread, cut side up, on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until toasted.

3 pounds beef sirloin roast
1 (1 ounce) packet dry au jus mix
1 cup water
8 (1 ounce) slices provolone cheese
8 hoagie rolls, split lengthwise

Directions

Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese.
Serve with small bowls of the hot au jus from the slow cooker.

Recipe from didi on yahoo groups M.Menu Plan

1/2 (16-ounce) Italian bread loaf
1/4 cup Italian dressing
1/3 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced mortadella or bologna
4 (1-ounce) provolone cheese slices
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: pimiento-stuffed green olives

Cut bread diagonally into 8 slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
Bake at 375° for 5 to 6 minutes or until lightly toasted.

 Ingredients
1/2 cups Hellmann’s® or Best Foods® Real Mayonnaise
2 tablespoons prepared horseradish
1 loaf (12-inch) Italian bread, halved lengthwise
1/2 pounds sliced deli roast beef
lettuce leaves
1 medium tomato(es), thinly sliced
1 small onion(s), thinly sliced

Procedure
In small bowl, blend mayonnaise and horseradish.
Spread on bread, then layer with roast beef, lettuce, tomato and onion.