Breaded Fish Fingers with Sweet Potato Oven-Fries

4 catfish fillets, tilapia or basa fish fillets (about 6 oz/175 g each)
1/3 cup (75 mL) light mayonnaise
3/4 cup (175 mL) dry bread crumbs
1 tbsp (15 mL) minced fresh parsley
1-1/2 tsp (7 mL) Cajun seasoning
Sweet Potato Oven-Fries:
2 sweet potatoes, (about 1-1/2 lb/750 g total)
1 egg white
2 tsp (10 mL) vegetable oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Sweet Potato Oven-Fries: Peel potatoes. Cut lengthwise into 1/2-inch (1 cm) thick slices; cut each lengthwise into 1/2-inch (1 cm) wide strips. Cut to about 3 inches (8 cm) long.

In large bowl, whisk egg white until frothy; whisk in oil, salt and pepper. Add potatoes, tossing to coat. Bake on parchment paper–lined rimmed baking sheet in 450°F (230°C) oven, turning once, for about 30 minutes or until tender and edges are browned and crisp.

Meanwhile, cut fish into 3- x 1-1/2-inch (8 x 4 cm) fingers; place in large bowl. Add mayonnaise; toss to coat. In shallow dish, combine bread crumbs, parsley and Cajun seasoning; dip fish into bread crumb mixture, turning to coat.

Bake on greased rimmed baking sheet, turning once, for about 15 minutes or until dark golden and fish flakes easily when tested. Serve with sweet potato fries.

Avocado Bacon Sandwich

Ingredients:

• 1/4 pound bacon slices, chopped
• 1 ripe avocado
• 1/2 tsp lemon juice
• Salt and pepper, to taste
• 3 tbsp butter, softened
• 4 large slices whole wheat bread
• Lemon twist and parsley sprig, to garnish

Directions:

1. Fry bacon until crisp. Drain on paper towels.
2. Peel avocado, taking care not to remove bright green flesh just inside the skin.
3. Cut in half and remove seed.
4. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
5. Butter two slices of bread.
6. Spread avocado mixture on buttered sides of 2 bread slices.
7. Scatter bacon over avocado.
8. Cover with remaining bread slices, buttered sides down, and press together.
9. Cut off bread crusts.
10. Cut each sandwich into 4 triangles.
11. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Double Decker Ham and Egg Sandwich

Serves 3  Prep Time 10 minutes  Cooking Time 10 minutes

For the egg spread
2 hardboiled eggs,chopped
1/2 cup cream cheese spread
2 1/2 tablespoons chopped pimiento
2 teaspoons sweet pickle relish
1 teaspoon sugar salt and pepper to taste
butter or mayonnaise
9 slices whole-wheat bread
6 to 12 lettuce leaves
3 to 6 slices ham, salami, or bologna
12 cucumber slices

1  Make the egg spread: Combine all ingredients in a bowl. Season with salt and pepper; mix well. Chill. 
2  Lightly spread butter or mayonnaise on the insides of 3 slices whole-wheat bread. Arrange 1 to 2 lettuce leaves on one slice; top with 1/3 cup egg spread. Place another slice of bread on top.
3  Layer 1 to 2 slices ham, salami, or bologna, 4 slices cucumber, and 1 to 2 lettuce leaves. Top with another bread slice to cover. Repeat to make a total of 3 sandwiches.

Pork Floss Toast

Makes 3 to 4  slices

2 tablespoons Carnation Condensada
1 tablespoon mayonnaise
3 to 4 bread slices
pork floss
Carnation Condensada for drizzling

1  In a bowl, mix Carnation Condensada and mayonnaise. 
2  Toast 3 to 4 bread slices. Spread Condensada-mayo mixture on top of the bread slices. Top with pork floss and drizzle with additional Carnation Condensada. Slice into bite-sized pieces.

Tangy Chicken Fajitas

Ingredients

• 1/2 cup olive oil
• 1/2 cup distilled white vinegar
• 1/2 cup fresh lime juice
• 2 (.7 ounce) packages dry Italian-style salad dressing mix
• 3 whole boneless, skinless chicken breast, cubed
• 1 onion, sliced
• 1 green bell pepper, sliced

Directions

1. In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.
2. In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.

California Grilled Veggie Sandwich

Ingredients

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Chicago-Style Hot Dog

Ingredients

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Directions

1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Delicious Gluten-Free Pancakes

Ingredients

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Directions

1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Lunch Box Hot Hot Dogs

Ingredients

• 1 all-beef hot dog
• 1 hot dog bun
• 1 packet ketchup
• 1 packet prepared yellow mustard
• 2 tablespoons shredded Cheddar cheese

Directions

1. Prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and Cheddar cheese.
2. Preheat your child's insulated beverage container by filling with boiling water. Let stand for 15 to 20 minutes. I put the kettle on when I get up and let it heat while the kids get ready for school. Right before they leave, dump out that water and replace with more boiling water. The preheating keeps it hot for a longer time. Place a hot dog into the water and close the lid.
3. When your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. Top with ketchup, mustard and cheese to make a hot lunch from home.