Italian Fishy Veggie Grilled Sandwich

This is my twist on grilled cheese and tomato soup which is one of Nathan's favorites, but I absolutely detest. So this one was completely spur of the moment yesterday.  We haven't gone grocery shopping in awhile because we're lazy, so it's pretty much the dregs of our refrigerator and cabinet, and I didn't think it would end up tasting all that great so I didn't get any pictures because I didn't figure I would put it up. Sorry guys. : /

Ingredients:

• 4 pieces of 100% whole wheat double fiber bread (such as Nature's Own)
• butter of a sort (such as Smart Balance light)
• fresh parmesan reggiano
• 4 baby portobello mushrooms
• 1 slice of red onion
• 2 roma tomatoes
• one small can of tuna in water
• 1 cup prepackaged spaghetti sauce (such as Classico)

Here we go!

1. thinly slice the mushrooms and cook in a skillet until they start to leak
2. leave the onion in big pieces but cook in the skillet until it begins to soften
3. slice the tomatoes long ways into 4-6 slices
4. slice the parmesan reggiano with a cheese grater that has a slicer side (WARNING: I totally sliced my thumb completely open on the grater while doing this so be VERY CAREFUL!!!)
5. butter the outside sides of the bread for each sandwich
6. layer the tomatoes, mushrooms, onions, tuna, and cheese on the sandwich
7. place in the toaster oven at 350 for approximately 10-15 minutes (until they are crispy enough for you) (this can also be done in a skillet, george forman grill, oven, grill; you get the idea, but you will have to watch them more closely with some methods than with others)
8. while the sandwiches are cooking, place the spaghetti sauce in a microwave safe bowl and heat for two minutes (I jazz up my sauce with extra spices such as garlic powder, thyme, and rosemary... just a thought)
9. pull out the sandwiches and divide the sauce in half
10. Start dunking that sandwich in the sauce and EAT UP! :D

my tex-new mexican chicken whatsit

Well it looks like its about time I actually posted something. And it looks like I'm starting with dinner... weird.

This came from a supply of food in the refrigerator that needed to be eaten before it went bad. Serves 2.

Ingredients:

2 chicken breasts cubed
1/2 teaspoon chicken fajita seasoning
1 tablespoon of lime juice
1 tablespoon of fresh salsa
1/2 can of black beans

8 button portobello mushrooms chopped
1/2 cut chopped onion
1/2 small can of green chilies
garlic
chili powder
cumin
paprika
4 roma tomatoes
cheese (optional)

Start with marinating the cubed chicken in the seasoning, lime juice, and fresh salsa for about an hour and preheat a toaster oven or regular oven to 300.  You might want to cut back on the lime juice if you don't like your chicken citrus-y, but I personally love it that way.

I would wait about 20 to 30 minutes to do the next steps so the chicken has plenty of time to soak up all the goodness.

Next take your roma tomatoes and cut them lengthways and place them in the toaster oven or regular oven for 10 minutes.

Next take your mushrooms and onion pieces and place them in a skillet. Cook until the mushrooms start to loose their water.  Add in the green chilies then garlic, cumin, paprika, and chili to your own taste.

Take the tomatoes out of the oven, let them cool a little, and scoop out the insides.  You can do this before putting them in the oven, but I think its a little easier after.  Put some of the mushroom mix your just cooked up into eat tomato.  Add cheese if you would like.  Pop these in the oven for the remainder of the cooking time.

Take the chicken out and place it in the skillet you used previously and cook on high heat. When the chicken is white all over but not done, add the black beans.  Add any left over mushroom filling.

Take the tomatoes out of the oven.  Portion out the chicken and bean mixture on each plate (add cheese if you want) and place four tomato halves on each plate.  And voila: