Wednesday, March 25, 2015

Chicken Sandwich

2 skinless chicken breasts
½ c. teriyaki marinade (thick 
2 large canned mild green chili peppers, halved
4 lettuce leaves
slices fat-free American     
4 buns

1/3 c. fat-free mayo                1/8 tsp. cayenne pepper
¼ tsp. paprika                        1/8 tsp. salt
¼ tsp. curry powder

Make sauce by combining all ingredients and chilling.
Cut chicken in half across the middle and wrap the halves in plastic wrap.  Pound until 1/4-inch thick.  Pour teriyaki marinade over chicken.  Cover and chill for at least two hours (preferably overnight).  Toast buns.  Cook chicken on grill for 3-4 minutes per side. Melt cheese on chicken. Spread sauce on bun.  Spread out a pepper half and place on top of the lettuce on the bun with chicken.

Leisha's Basic Meatballs

2 lb. hamburger      
2 eggs                    
1 tsp. Worcestershire sauce                           

1 c. bread crumbs   
½ c. milk
¼ c. minced onion
salt and pepper

Mix well and roll into 1-inch balls.  Bake on cookie sheet at 375 for 12-15 minutes.  Meatballs can be frozen after they have cooled.