Thursday, 31 October 2013

Scrumptious Wolf Fish Salad With Purslane

Wolf fish and purslane salad is a refreshing and unique easy appetizers that is more than the usual. The delicate taste of wolf fish is complemented by the succulent, crunchy and peppery purslane, which is often seen as a garden weed but is actually edible and delicious healthy meals. Zucchini, tomatoes, and black olives give color and Mediterranean flavors to the salad and a lemon and oil dressing flavored with dill complete and give harmony to the salad dish.

Ingredients for the Appetizer Recipes:
2 lbs. wolf
10 1/2 oz. tomatoes
3 packets of purslane (a common weed that is grown as a vegetable, sometimes called, Pigweed, Little Hogweed, or Pusley)
6 to 7 oz. zucchini
10 black olives
¾ cup olive oillemon juice
1 bunch of dill

1. Clean, gut, and debone wolf fish. Remove the skin and cut into 6 equal portions.
2. Place in an ovenproof dish and pour ¼ cup olive oil over the fish. Season with salt and pepper. Cook in a 200 degree oven for about 5 to 8 minutes.
3.Wash purslane, zucchini, and tomatoes. Chop into salad pieces.
4.Mix olive oil, lemon juice and finely chopped dill to make the dressing. Season with salt and pepper.
5. In a serving dish, arrange purslane, chopped zucchini, and diced tomatoes. Garnish with black olives. Place wolfish fillets on top. Pour sauce over dish and serve.

Turkey Meatballs With Dipping Sauce

A healthier alternative to beef or pork meatballs, turkey meatballs make a light and delicious easy appetizers or meal. These also make gorgeous and scrumptious party healthy food or elegant hors d’oeuvres in cocktail parties.

Ground turkey appetizer recipes is combined with beaten eggs, breadcrumbs, and salt and pepper to make yummy meatballs. They are first sautéed in butter and oil to give them a nice brown color and then baked in the oven for 20 minutes to finish cooking. A sauce made of turkey or chicken broth, pineapple juice, sugar, red wine vinegar, soy sauce, and cornstarch is served with the turkey meatballs for dipping. This Chinese-inspired dish also makes a delicious meal topped over rice. Or serve with salad greens for a light meal that’s easy on the waistline.


1 lb. ground turkey
1 egg, beaten
1/2 cup dry bread crumbs
1/4 tsp. salt
1/2 tsp. coarse ground black pepper
1 tbsp. butter
1 tsp. olive oil

1/2 cup chicken or turkey broth
1/2 cup pineapple juice, unsweetened
1/4 cup granulated sugar
1/8 cup red wine vinegar
1 tsp. light soy sauce1 tbsp. cornstarch

1. Heat oven to 350 degrees. In a bowl, mix turkey, egg, bread crumbs, salt and pepper. Form into walnut-sized balls.
2. Heat butter and oil in a skillet and sauté meatballs for 3-4 minutes, a few at a time. Remove from pan and place in a large casserole dish. Continue with the rest of the meatballs.
3. Place casserole dish in oven and bake, uncovered, for 20 minutes.
4. Meanwhile, combine all the sauce ingredients in a large saucepan, stirring until sugar and cornstarch are both dissolved. Bring mixture to a boil, stirring constantly, until sauce becomes clear. Cook for 1 minute.
5. Meatballs can be served with warm sauce, or you can make the sauce ahead of time and allow it to cool before serving with meatballs.

Easy Eggplant Ice Cream Dinner Appetizer

Grilled eggplant slices topped with tomato slices, garlicky parmesan sauce and fresh herbs. Just easy appetizers for dinner -it’s an adult version of ice cream for dinner – and this eggplant appetizer recipes is one of those yummy appetizers that always gets included, it is especially good when you can get the best quality eggplants and tomatoes.

Health Food Ingredients:
1 eggplant
2-3 tbs olive oil
2-3 tomatoes, sliced
½ cup freshly grated parmesan cheese
4 tbs mayonnaise
2 garlic cloves, crushed
Fresh herbs to garnish (dill, basil, oregano, thyme, etc)
Salt and pepper

Slice eggplants, toss with olive oil, salt and pepper.
Grill until the eggplant slices are cooked, about 5 minutes on an electric grill, you can also fry or bake the eggplant slices.
Meanwhile mix the grated parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl
Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky parmesan mixture.
Garnish each appetizer with a fresh herb sprig and serve warm or cold.

Tuesday, 29 October 2013

Traditional Bouillon in Central France

The tourrain is a traditional bouillon, which comes from the city of Tour in central France. Also known as tourin blanchi, this thick French garlic soup is made with garlic, onions, egg whites, and poultry stock. In easy appetizers recipe, the bouillon is made with duck fat, or the drippings from roasted duck, creating an exquisitely flavorful soup that is especially delicious when served with toasted bread.You can either render duck fat or collect the drippings from roasting a whole duck to make this appetizer recipes.

Healthy food Ingredients

1 garlic head
1 large onion
1 tablespoon flour
1 tablespoon duck grease
3 eggs
vinegar, salt, pepper

Preparation Instructions
1. Prepare bouillon: Peel the garlic and onion. Cook in duck grease, without browning. Sprinkle with flour. Cover with boiling water. Stir well and simmer for at least 1 hour.
2. Separate the egg yolks from the whites in a bowl. Add a tablespoon of vinegar to the yolks. Stir well and add some bouillon. Add the remaining bouillon and stir well. Do not boil, but keep it warm. Adjust the seasoning.
3. Stir the egg whites and pour them into the tourrain.
4. Serve with slices of hardened bread.

Monday, 28 October 2013

Heartwarming Turnip Soup Recipe

This is a vegetable soup recipe dish that is very easy to prepare and can be whipped up anytime of the week or the day. Serve this with crusty bread or crackers for a satisfying easy appetizers dish.

Turnips tend to be bitter when eaten raw and even when cooked. Some are put off by this bitterness while others adore turnips for this very same quality. In general, smaller turnips are sweeter than the more mature ones. In this recipe, the intense flavor of turnips is complemented by the rich and savory flavor of bacon. The leeks are sautéed in bacon fat and caramelized releasing their natural sweetness that pair perfectly with the turnips. The stock tempers the flavor of the dish and harmonizes all the flavors. You can use either vegetable or chicken stock for this appetizer recipes. If you want a healthier version or vegetarian dish, then use vegetable stock and sauté mushrooms instead of bacon. Mushroom stock also works well for this recipe. Chicken stock gives a savory flavor and heartwarming quality to the dish.


1 bunch of turnips with greens
2 leeks, chopped
3 garlic cloves, sliced thin
2 tablespoons olive oil
2 slices bacon
4 to 6 cups chicken or vegetable stock
Sea salt
Freshly ground black pepper

Preparation Instructions

1. Cut the greens off the turnips. Wash the greens, pat dry, and cut into thin strips.

2. Using a vegetable peeler, peel the turnips. Cut into bite-sized pieces.

3. Cook the bacon in a medium-sized pot placed over medium high heat. Once the bacon releases grease, add the leeks and season with salt. Cook until leeks are tender.

4. Add the garlic. Stir and cook for 1 minute. Add the turnips and stock. Bring to a boil. Reduce heat and simmer until the turnips are tender, about 9 minutes.

5. Add the turnip greens. Cook until tender, about 2 minutes. If desired, puree the soup with an immersion blender.

6. Season soup with salt and pepper to taste and serve.

Sunday, 27 October 2013

Chicken Tenders

One thing’s for sure, no kid will say no to fried chicken tenders easy appetizers. Sold in many fast food chains, crispy golden and juicy chicken tenders are not that difficult to make and can be prepared and cooked under thirty minutes. Make this appetizers recipes dish for a quick and exciting lunch or make a large batch one lazy weekend to surprise your family and friends. Serve it with ice cold beer or a bottle of wine and you have yourself a party.

Chicken Tenders

Healthy food Ingredients
6-8 chicken breasts
2 eggs
1/2 cup milk
1 tsp salt
1 tsp pepper
1 cup flour
2 cups bread crumbs

Preparation Instructions

1. Heat oil in a large skillet to 350 degrees F.

2. Whip eggs and milk together and season with salt and pepper.

3. Combine flour and bread crumbs, season with salt and pepper.

4. Baste chicken pieces (cut to size) in the egg mixture followed by the flour mixtures. Fry until golden, about six to eight minutes.

5. Serve warm with any sauce.

Saturday, 26 October 2013

Simple Quick and Easy Onion Soup Recipe

Zesty and subtly sweet, onion soup is an elegant and simple starter to a lively feast of steaks, grills, or roast. It can also be enjoyed on its own with some toasted bread and lots of grated parmesan cheese, to warm you up and give you comfort on cold days. This vegetable soup recipe uses simple ingredients like onions, olive oil, salt, sugar, flour, and beef stock. To give it an exquisite taste and invigorating quality, dry white wine is added to the soup.

Great onion soup relies on the quality of the onions. While red or white onions can be used to make soupeasy appetizers, those with high sugar levels and high acidity are best. Varieties like Pink Roscoff are the best kinds of onions to use for exceptional tasting soup. Spanish onions also work pretty well. Onion soup is always a good appetizer recipes to make if you have an abundance of or a sack of onions. You can easily freeze the soup if you made too much and store it for a longer time for later use.

3 medium onions, thinly sliced
1/4 cup olive oil
1/2 tsp. salt
1 tbsp. granulated sugar
2 tbsp. flour
1 qt. beef stock
1/2 cup dry white wine

Preparation Instructions
1. Pour olive oil into a skillet over medium-high heat. Add onions and sauté until soft, about 3 minutes. Add salt and sugar to onions. Cook 15 minutes. Stir in flour. Cook an additional 3 minutes.

2. Put contents of pan into slow-cooker. Add beef stock and wine. Cover and cook on low heat 6-8 hours.

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Thursday, 24 October 2013

Asparagus for Appetizer

Grilling healthy food asparagus brings out their sugars and sweetens the vegetable naturally. Wrapped in Serrano ham or Italian prosciutto, grilled asparagus is a delectable gourmet treat that can be served as an easy appetizers , hors d’oeuvres, side dish or light entrée. Adapted from “Around the World in 450 Recipes” by Sarah Ainley, grilled asparagus wrapped in ham is quick and easy appetizer recipes to prepare and makes a stellar presentation.

6 slices serrano ham or Italian prosciutto
12 asparagus spears
1 tablespoon olive oil
Sea salt
Freshly ground pepper

Preparation Instructions
1. Preheat the grill.
2. Slice each piece of ham in half, lengthwise. Wrap one piece around each asparagus spear. Brush with olive oil and season with salt and pepper.
3. Grill for 5 to 6 minutes, or until the asparagus is tender, but not soft. Turn frequently.

Wednesday, 23 October 2013

Recipe Of Crispy Shrimps With Salty Vinegar Chips

If you ever eaten har gow in a dim sum restaurant or any of those absolutely fresh prawns for easy appetizers  you will notice these prawns are crunchy. While the actual breading part of breaded shrimp can vary, there is a specific process that must be followed in order to get golden brown and crispy shrimp appetizer recipes.

Recipe of Crispy Shrimps with Salty Vinegar Chips

If you're a Salt and Vinegar chip fan, you probably really like them. You probably ... The chips are crunchy, not greasy, and have a real strong potato-y flavor.

Sarah Cohen of RT 11 Potato Chips invites Chef Paul Pelt of the Tabard Inn (Washington DC) to demonstrate how to make Salt and Vinegar Crispy Shrimp with RT 11's Salt & Vinegar Potato Chips.

Healthy food Ingredients

12 large mushrooms
¼ cup of crab meat
4 ounces of cream cheese
1 green onion, finely chopped
1/8 teaspoon of basil, finely chopped
½ teaspoon of lemon juice
1/8 teaspoon of garlic powder
1 dash of Worcestershire sauce
¼ cup of shredded cheddar cheese
1 tablespoon of parmesan reggiano

Preparation Instructions

Today we are going to make stuffed mushrooms with crab. Preheat your oven to 450 F. Hollow out your mushroom caps and set aside. Dice up the mushroom insides and put into a bowl along with your cream cheese, green onion, basil, lemon juice, garlic powder, and Worcestershire sauce and mix well.

Stuff your mushrooms evenly, being careful not to over stuff. Top with shredded cheddar cheese and parmesan reggiano. Place in your oven for 12 to 15 minutes.

Tuesday, 22 October 2013

Pea Carrot And Rice Soup Recipe

You only need a few simple ingredients to make a comforting and soul warming easy appetizer soup, including green peas, carrots, rice, water, butter, salt and pepper. Most of these are pantry staples or are easily obtained in the local grocery or nearby market. All the ingredients are cooked together in one pot making this a very convenient appetizer recipe that can be thrown together at anytime of the week and of the day. Colorful, flavorful and nutritious, this simple vegetable soup recipe makes a fantastic and light appetizer for any meal. This also helps warm you up during the winter season.
Pea Carrot and Rice Soup Recipe


3 cups green peas, shelled
2 carrots, peeled, sliced thin
½ cup rice, washed
6 cups water, boiling
2 tablespoons butter
Seasonings to taste

Preparation Instructions
1. In a pot add all ingredients and allow it to cook for 20-25 minutes. Keep stirring often.

2. Cover and let it simmer on medium flame.

3. Towards the end add the seasonings and stir well. Serve hot in a soup bowl.

Friday, 18 October 2013

Shrimp Quesadillas: Great Easy Appetizer Recipes

Flour tortillas are filled with tomato, bacon, shrimps, jalapeno, and shredded cheese and toasted in the skillet until the tortillas are golden and the cheese has wonderfully melted creating a scrumptious easy appetizers snack that is so easy to prepare. This recipe adapted from “Betty Crocker’s Fix-It-Fast Family” makes a fun and exciting healthy meals that the whole family will love. It also makes a great snack and party finger food. Before arranging the ingredients together, make sure that the bacon is cooked and chopped into pieces or crumbled into bits. The shrimps should also be cooked before adding it to the quesadillas. Enjoy your your easy appetizer recipes.

Shrimp Quesadillas

8 large flour tortillas
Cooking oil spray
2 cups shredded Monterey Jack cheese with jalapeno pepper pieces
1 large tomato, chopped
½ cup bacon pieces
4 oz. frozen cooked salad shrimp, thawed and rinsed

Preparation Instructions

1. Spray a large skillet with cooking oil and place over medium high heat. Once heated, lay 1 tortilla in the skillet. Sprinkle with ¼ cup of cheese and ¼ of the tomato, ¼ of the bacon, and ¼ of the shrimp. Sprinkle this with another ¼ cup of cheese. Lay another tortilla on top.

2. Cook 1 or 2 minutes, or until the bottom tortilla is golden. Turn over and cook another 1 to 2 minutes, or until the other tortilla is golden and the cheese is melted.

Wednesday, 16 October 2013

Corn Chowder

A hearty soup vegetable recipe that is rich in flavor yet light on the tummy, corn chowder is an all-vegetable dish that makes a luscious appetizer, snack or meal. Serve with saltine crackers or crusty bread and a side of salad for a real sumptuous easy appetizer treat. His recipe uses canned cream corn for a thick and delicately sweet soup. Potatoes, carrots, celery, onion, milk, cheese, and flour are also included in making the food  appetizer recipes.

Corn Chowder
2 cups diced potatoes
½ cup chopped carrots
½ chopped celery
¼ cup chopped onion
2 cups boiling water
¼ cup margarine
½ cup all purpose flour
2 cups milk
10 oz. Cheddar cheese (shredded)
1 (16 oz.) can creamed corn

Preparation Instructions
Pour the potatoes, carrots, celery, and onion into a large pot. Add the water and simmer 15 to 20 minutes, or until the vegetables are tender.
In another saucepan, melt the margarine. Whisk in the flour, then the milk. Add the cheddar cheese and stir until melted.
Add the flour mixture to the vegetables. Add the corn (including the liquid from the can). Heat without boiling.

Wednesday, 9 October 2013

Easy Dinner Beef casserole Recipe

Casserole recipes are easy and versatile. They can be easily prepared before dinner time and leftovers can be frozen for another day. Beef is an easy recipes packed full of iron; an essential mineral needed for red blood cells and prevention of anaemia.

675g / 1½ lb of round beef steak / rib steak
1 dessertspoon of cooking oil
1 large onion, peeled and chopped
25g / 1 oz. of corn-flour
7 mushrooms, sliced
3 medium carrots, sliced
575ml / 1 pint of beef stock or 2 stock cubes dissolved in 575ml / 1 pint of warm water
1 tablespoon of tomato puree
Season with salt and pepper, to taste

Pre-heat the oven to 170°C / 325°F / Gas Mark 3
Trim the beef and cut it into thin strips about 2 inches in length
Heat the oil and fry the chopped onion, mushrooms and carrots for 2 to 3 minutes
Place in casserole dish
Fry the beef strips until brown
Place in the casserole dish
Mix the corn-flour with the juice in the pan and cook for 2 to 3 minutes
Remove from heat and stir in the stock. Bring to the boil
Add the tomato puree, salt and pepper
Add the sauce to the casserole dish and cook for 1½ hours

Monday, 7 October 2013

Crock Pot Mexican Meat Loaf

This recipe of Mexican meat loaf is a great alternative to classic American meat loaf. It is full of flavors and spices and has a delicious and scrumptious texture. This dish is made with ground beef, rice, onions, eggs, salsa, and cheese. It is then seasoned with chili powder, oregano, cumin, salt and pepper to create a beautiful, aromatic and delicious dish. It’s delicious on its own or served with some crusty bread, pita bread or rice. This also makes a wonderful appetizer recipes or cocktail party food. This Mexican meatloaf recipe is adapted from Delicious & Dependable Slow Cooker Recipes by Judith Finlayson. It is cooked long and slow in the crock pot.

Crock Pot Mexican Meat Loaf


¼ cup rice
2 lbs. ground beef
2 onions (chopped)
2 eggs
1 cup salsa
1 cup shredded Monterey Jack cheese
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground pepper


1. Boil 1 cup of water. Then add the rice and let it soak for 30 minutes. Drain.
2.Cut 2 feet of aluminum foil and fold it in half lengthwise. Lay this foil in the bottom and also the sides of the crock pot.
3.Stir together the rice, beef, onions, eggs, salsa, cheese, chili powder, oregano, cumin, salt, and pepper in a large mixing bowl. With your hands, shape the mixture into a loaf. And then place it on the center of the foil in the crock pot.
4.Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours, or until a meat thermometer reads 170 degrees F. Lift the foil. Remove the meat loaf from the crock pot.

Sunday, 6 October 2013

Blueberry Oatmeal Pancakes

Nutritious and unbelievably healthy recipes, these blueberry oatmeal pancakes are made with whole-wheat flour so it’s low in fat and very tasty. Many people get turned off with whole-wheat flour because it often produces dry and tough results. In this breakfast recipes, the oats help keep the pancakes light and fluffy while the blueberries add moisture. The milk, eggs and baking soda also help to keep the pancakes airy and sumptuous. Make this for a divinely inspired breakfast and top with honey for a really healthy treat. Sweet and moist blueberry pancakes are enough to flavor the pancakes that you don’t even need to spread them with butter.

Blueberry Oatmeal Pancakes


1 1/2 cups whole wheat flour
1 cup rolled oats
2 tablespoon granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 cup milk
2 eggs
1 cup fresh blueberries

1. Spray a skillet with nonstick oil. Preheat. In a large bowl, stir together the flour, oats, sugar, baking powder, and salt.
2. In small bowl, beat the eggs and milk. Add to the flour mixture, stirring until just moistened. Fold in the blueberries.
3.Pour 1/4 cup batter onto the skillet, cooking until bubbles form and the underside is golden. Turn with a spatula and cook until the opposite side is golden. Continue until all the batter is used up.

Friday, 4 October 2013

Delicious Things to Stuff Into a Pie

Pie recipes has been called the perfect food. The combination of crispy crust with any of these stuffings in between makes for a scrumptious meal or dessert.

Chicken and Vegetables
Cube leftover chicken and toss with diced carrots, celery, onions, and other vegetables. Blend in a prepared white sauce and season to taste. Cover with a second crust and bake.

Sour Cherries
Blend pitted sour cherries with 1 tablespoon (15 mL) sugar and a sprinkling of tapioca powder, then top it with a second crust and bake.

Ham and Cheese
Make a batter of 3 eggs and 1 cup (250 ml) light cream, and blend together with ham and cheddar, Swiss, or any combination of cheeses.

Combine sliced strawberries with chopped rhubarb, 1 cup (250 g) sugar, and 2 tablespoons (30 mL) tapioca powder. Cover with a second crust, and bake.

Turkey and Stuffing
Cube or coarsely chop cooked turkey, then mix together with leftover stuffing and gravy. Cover with a second crust and bake.

Combine 1 cup (250 g) blueberries with 4 sliced bananas, 1 cup (250 g) sugar, and a 2 tablespoons (30 mL) tapioca powder. Cover with a second crust and bake.

Thursday, 3 October 2013

Corn With Butter And Cheese Recipe

Butter and cheese make freshly cooked corn extra delicious in this simple cooking recipes. This makes a healthy snack and can also be served as a side dish to grilled meats, ribs, roasts, or fish. Make this for weekend barbecue parties, picnics, or summer get-togethers. The sweet and crunchy corn is made creamy with butter and all the more tasty with cheese. You can season the corn with salt but if your cheese is salty enough then you don’t have to add anymore salt. You can spice up the corn with freshly ground pepper or add some cayenne or red chili powder for a little kick.

Corn with Butter and Cheese Recipe

When buying fresh corn, make sure you buy it on the cob. The natural sugars in corn start converting to starch immediately after it is harvested so it is best to cook corn on the day it is picked and bought. When the sugars convert into starch, the corn becomes mealy and tough with diminished flavor. Corn that has been sitting out in the sun all day is more likely to be starchy rather than sweet.

5 ears corn, off the cob
100gms grated American cheese
4 tablespoons melted butter
Seasonings to taste

1. In a pot, boil the corn for about 20 minutes.
2. Once corn becomes tender drain and set aside.
3. Put butter and corn in a saucepan and let it cook for a couple of minutes.
4. Add the grated cheese and season with salt.
5. Place in the serving tray and serve.

Wednesday, 2 October 2013

Gluten-Free Fried Chicken

To make crispy golden fried chicken without the gluten, use brown rice flour such as in this recipe. The brown rice flour batter not only makes the skin crispy and golden, it also adds a nutty flavor to the dish. Salt, pepper, and lemon pepper are mixed in with the brown rice flour to make the chicken recipes tastier. The chicken pieces are dredged in the plain brown rice flour, then in beaten eggs and in seasoned brown rice flour before it is fried until golden and crispy.


8 fryer chicken pieces
6 eggs
4 cups of brown rice flour divided into separate bowls of 2 cups each
Salt, to taste
Pepper, to taste
Lemon Pepper, to taste
1 stick (8 tbsp) butter


1. Wash and clean chicken pieces under cold water and dry.
2. Beat the eggs in a bowl.
3. In a separate bowl, combine two cups brown rice flour, salt, pepper, and lemon pepper.
4. Dredge chicken pieces in bowl of plain brown rice flour, dip into beaten eggs, then into bowl of seasoned flour.
5. In a large skillet, melt the butter over medium-high heat. Add the chicken pieces and fry in the butter until nice and crispy brown - typically around 20 minutes or more or until the chicken pieces reach a cooking thermometer temperature of 165 degrees F. Serve immediately.

Tuesday, 1 October 2013

Turkey Tomato and Avocado Sandwiches on Multigrain Bread

Turkey, Tomato and Avocado Sandwiches on Multigrain Bread

A good recipe for leftover turkey, this sandwich is quick to prepare, real delicious, and super healthy. Whole wheat bread is spread with a special sauce made with yogurt, Dijon mustard, and dried dill, layered with slices of cooked turkey breasts and garnished with ripe avocado slices and roma tomato slices in this filling meal or snack. Serve with baked potato chips for a full on feast. 
Avocado slices give a rich and creamy flavor to the turkey sandwich and also lends it a Central American flavor. If you want something more special and have some time in your hands, you can garnish the sandwich with guacamole instead of plain avocado slices. Guacamole is a Central American or Mexican avocado dip that consists of mashed avocados seasoned with onions, tomatoes, cilantro, and red chilies. You can omit the chilies if you don�t want it spicy. Guacamole can be chunky or completely mashed depending on your preference. Mango slices and roasted peppers also go well with guacamole and make a festive and super sandwich. 
If you love turkey sandwiches and don�t mind the calories and extra fat, consider adding bacon strips to the sandwich. Together with the avocado and tomatoes, turkey with bacon sandwich is one tasty dish that no one will be able to resist. For an even more irresistible treat, add a slice of cheese or use cream cheese instead of yogurt, seasoned with chives or dill or both.        
For an Italian twist, use crusty ciabatta bread and add olives, capers and cucumbers. Pile the sandwich with a mix of pickled vegetables like carrots, onions, celery, cauliflower, and zucchini. Grilled eggplant also makes a smashing ingredient for making extraordinary turkey sandwich. You can also make a super club sandwich and include bacon, eggs, ham, and lettuce making it a double or triple-decker club turkey sandwich.

A good leftover turkey recipes, this sandwich is quick to prepare, real delicious, and super healthy. Whole wheat bread is spread with a special sauce made with yogurt, Dijon mustard, and dried dill, layered with slices of cooked turkey breasts and garnished with ripe avocado slices and roma tomato slices in this filling meal or snack. Serve with baked potato chips for a full on feast.

2 slices whole wheat bread, toasted or grilled
1 tablespoon low fat vanilla yogurt
1/2 teaspoon Dijon mustard
1/4 teaspoon dried dill
1/2 ripe avocado, sliced
1/2 roma tomato, sliced
3 ounces cooked turkey breast

1. Mix together yogurt, Dijon, dill, salt, and pepper in a small bowl. Spread on top of toasted bread.
2. Top with avocado, tomato, and turkey breast. Top sandwich, slice, and serve.