Ingredients:

• Two slices of rye bread
• Sara Lee Buffalo Turkey
• Smoked Ham
• Pepperoni
• Spicy Mustard
• Cheddar Cheese

I usually take each slice of turkey and ham and dry it off with a paper towel.  Then, I just stack the deli meats and top it off with the pepperoni and the cheddar cheese.  I let the Foreman heat up while I do this, so that my sandwich grills faster.  When the cheese is melted and looking delicious, it’s done.  Pry open one side and apply a generous amount of the spicy mustard.

Tip: Wrap your deli meats in paper towels once when you get home from the grocery store and then a second time about a day later.  It will keep them fresh a few days longer than usual.

Ingredients:

• Two thawed Tilapia fillets
• Panko Crumbs
• Soy Sauce
• Canola Oil
• 1 egg

Instructions:

Start heating the skillet to medium heat.  Use enough oil to cover bottom with about 2mm of oil.  Beat egg in a small mixing bowl, adding maybe a tablespoon or two of water.  Once skillet is to temperature, bathe fillets in egg and roll in panko crumbs (in another container).  Then place fillet in skillet for about 5 minutes or until the panko crumbs are brown and the fish is thoroughly cooked.  Serve with soy sauce to taste.

I also made up some Bob Evans garlic mashed potatoes – I don’t have a stand mixer so I have to outsource my side dishes sometimes.