Here's a quick, yummy sandwich that's thirty to make.  With only a few ingredients, you have a wholesome, healthy meal that everyone is going to enjoy. 

Most food historian generally think that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur.  This original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter.  It was originally served in 1910 in a Paris cafe.

​If you love French Toast, you will definitely love this sandwich.  The basic sandwich is a double-decker sandwich, two slices of white bread containing ham, turkey, or chicken, and a slice of cheese that are dipped in beaten egg and fried in butter.  The secret to this sandwich is the batter, and getting it fried just right.  This sandwich is crisp on the outside and custardy on the inside.

2 tablespoons mayonnaise
4 slices multigrain bread
2 ounces thinly sliced deli turkey
2 ounces thinly sliced smoked deli ham
2 ounces sliced baby Swiss cheese
2 large egg eggs, beaten
1-1/2 teaspoons confectioners' sugar

Combine mayonnaise and wasabi; set aside. In another bowl, combine mango and brown sugar; puree with an immersion blender or in batches in a regular blender. Set aside.

Assemble sandwiches by spreading two slices of bread with mayonnaise mixture. Layer slices evenly with turkey, ham and cheese. If desired, spread remaining bread with chutney. Top meat and cheese with remaining bread. Dip sandwiches in eggs.

In a large nonstick skillet coated with cooking spray, brown sandwiches over medium-high heat about 2-3 minutes on each side.

Here's an awesome dinner if you're in a bit of a rush and need to throw something together quickly. These "sheet pan" recipes have been all the rage these last few years.  Seems to be anything we can pull together quickly and tastefully is the only thing fits into our busy lifestyles today.

If you've got a local produce store, this can be one thrifty dish as you can buy only the amount needed for this recipe.

2 medium potatoes, cut into wedges
3 large fresh Brussels sprouts, thinly sliced
3 large radishes, thinly sliced
1 cup fresh sugar snap peas, cut into 1/2-inch pieces
1 small carrot, thinly sliced
2 tablespoons butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tilapia fillets (6 ounces each)
1/2 teaspoon dried tarragon
1/8 teaspoon salt
1 tablespoon butter, softened
Lemon wedges and tartar sauce, optional


Preheat oven to 450°. Line a 15x10x1-in. sheet pan with foil; grease foil.

In a large bowl, combine the first five ingredients. Add melted butter, garlic salt and pepper; toss to coat. Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes.

Remove from oven; preheat broiler. Arrange vegetables on one side of sheet pan. Add fish to other side. Sprinkle fillets with tarragon and salt; dot with softened butter. Broil 4-5 in. from heat until fish flakes easily with a fork, about 5 minutes. If desired, serve with lemon wedges and tartar sauce.

Need something thrifty, yet tantalizing for Father's Day?  Give this one a shot!  All you need is a side of linguine, and you're all set for the special day.  

1 large egg
1/2 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (6 ounces each)
Olive oil-flavored cooking spray
4 cups fresh or frozen broccoli florets (about 10 ounces)
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, optional


Preheat oven to 400°. Lightly coat a 15x10x1-in. sheet pan with cooking spray.

In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next five ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking sheet. Spritz with cooking spray.

Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven.

Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

Here's a terrific dessert to end the perfect Father's Day.  This takes just a few minutes and the results are fantastic.

• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1-1/2 cups plus 5 tablespoons all-purpose flour
• 2 cups miniature marshmallows
• 1 cup (6 ounces) semisweet chocolate chips

​Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer.

This is a "real" man stick-to-your-ribs recipe that Dad will definitely enjoy for Father's Day.  You can beat the thrifty ingredients and the sublime all-around-taste at the last bite that will leave you dashing for seconds, 

• 3/4 pound lean ground beef 
• 3/4 cup finely shredded potatoes
• 1/4 cup finely chopped onion
• 2 tablespoons chopped green pepper
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 cup tomato juice
• 1 tablespoon all-purpose flour
• 1/4 cup water

Combine the first six ingredients. Shape into four patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm.
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Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Here's a quick and easy treat this summer that can be put together in minutes.  Filled with nutritious items, these one-pot meals are a necessity of summer fun.

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6 ounces uncooked whole wheat linguine
2 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
1-1/2 cups reduced-sodium chicken broth
3 green onions, chopped
1-1/2 teaspoons canola oil
1 pd. pork tenderloin, cut into bite-size pieces
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 head of broccoli florets removed, stems cut into one-inch pieces
1 tablespoon sesame seeds, toasted

Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions.

In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan.

Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes.
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Serve over linguine; sprinkle with sesame seeds.

Chicken wings sales grace our circular flyers every summer.  Here's a simple, quick recipe to add a bit of flare this evening.  This recipe is quick and takes little preparation time offering superb chicken wings as a result.

• 15 whole chicken wings (about 3 pounds)
• 1 tsp. salt
• 1/2 tsp. pepper
• Oil for deep-fat frying
• 3/4 cup BBQ sauce
• 2 tab. honey or syrup
• 1 tab. vinegar
  
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Cut chicken wings into three sections; discard wing tip section. Place on wings 15x10x1-in. baking pan. Sprinkle with salt and pepper.  Chill in refrigerator for an hour or overnight.

Pat dry and fry in deep fryer for for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.

In a small saucepan, combine the BBQ sauce, honey, and vinegar. Bring to a boil and turn off.

In a large bowl toss chicken wings and sauce.  Enjoy!

​Winn Dixie had chuck steaks on sale for $2.98 a pound! Grab this recipe this week and grill the most tasty, satisfying steak.  

Some people say, "There is nothing tastier than a chuck steak." This is due to the intense marbles of fat in each piece.  Fat adds tons of flavor.

4 garlic cloves, minced
1/4 cup olive oil
1/2 cup red wine or balsamic vinegar
2/3 cup ketchup or BBQ sauce
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons dried basil
1 boneless beef chuck steak (1-1/2 inches thick and about 3 pounds)

Combine the vinegar, ketchup, Worcestershire sauce, sugar, basil, and garlic.

Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight.

Cover and refrigerate remaining marinade.

Drain and discard marinade that housed steak. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 

​Brush with remaining marinade.