Grilled Three Cheese Sandwiches.

Ingredients:
6 large slices sourdough bread, each about 1/2 inch thick
1/2 cup(s) coarsely shredded Asiago cheese
6 ounce(s) fresh mozzarella cheese, sliced
4 ounce(s) Fontina cheese, sliced

Directions
Prepare outdoor grill for covered direct grilling over medium heat.
Place 3 slices bread on work surface. Sprinkle bread with Asiago, then top with mozzarella and Fontina. Top with remaining bread.

Place sandwiches on hot grill rack. Cover grill and cook 8 to 10 minutes or until bread is toasted and cheeses melt, turning sandwiches over once. Cut each sandwich in half to serve.

Greek Turkey Burgers.

Ingredients:
1 package(s) (.7 oz.) Italian dressing mix
1 cup(s) finely chopped tomato
1/2 cup(s) finely chopped cucumber
2 tablespoon(s) white wine vinegar
2 teaspoon(s) olive oil
1 1/4 pound(s) ground turkey (93% lean)
1/3 cup(s) dry bread crumbs
1 egg white, lightly beaten
1 tablespoon(s) milk
4 pita bread rounds
1/4 cup(s) crumbled Feta cheese

Directions
Preheat grill to medium-high. In a small bowl, combine 1 Tbsp. dressing mix, tomato, cucumber, vinegar and oil. Chill while preparing burgers.

In another bowl, combine remaining dressing, turkey, bread crumbs, egg white and milk. Gently mix to combine ingredients; form into 4 patties.

Grill 7 to 8 minutes per side, or until meat reaches an internal temperature of 165 degrees Fahrenheit. Nestle each burger into a pita pocket; top with tomato mixture and Feta cheese. Add lettuce, if you like.

http://www.delish.com/recipefinder/greek-turkey-burger

Chocolate-Banana Souffle'

Ingredients:
3 tablespoon(s) sugar, plus extra for preparing soufflé dishes
2 ounce(s) semisweet chocolate, coarsely chopped
2 teaspoon(s) instant espresso powder, or instant coffee
2 teaspoon(s) vanilla extract
1/3 cup(s) unsweetened cocoa powder, preferably Dutch-process
3 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
1/2 cup(s) mashed ripe banana (1 large)
1/4 cup(s) packed light brown sugar
1/4 cup(s) low-fat milk
5 large egg whites
1/8 teaspoon(s) cream of tartar
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual soufflé dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.

Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.

Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar, and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.

Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared soufflé dishes or ramekins.

Bake until soufflés are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

http://www.delish.com/recipefinder/chocolate-banana-souffles-recipe-5689

Buffalo Chicken Salad

Ingredients:
1 1/4 pound(s) chicken breast tenders, each cut crosswise in half, then lengthwise in half
1/4 teaspoon(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
3 tablespoon(s) cayenne pepper sauce
1 tablespoon(s) butter
1 head(s) (large) Boston lettuce, torn into bite-size pieces
1 cup(s) shredded carrots
2 stalk(s) celery, thinly sliced (1 cup)
1/2 cup(s) blue cheese dressing

Directions
Preheat oven to 450 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Toss chicken with red pepper and salt. Place on prepared pan and bake 10 minutes.

Meanwhile, in microwave-safe small bowl, microwave pepper sauce, butter, and 1 tablespoon water on High 30 seconds or until butter is melted. Add sauce to chicken in pan; stir to coat. Bake 2 to 3 minutes longer or until chicken is no longer pink throughout.

To serve, arrange lettuce on 4 dinner plates; top with chicken. Sprinkle with carrots and celery and drizzle with dressing.

http://www.delish.com/recipefinder/buffalo-chicken-salad-recipe

Broccoli-Bacon Salad

Ingredients:
1 clove(s) garlic, minced
1/4 cup(s) low-fat mayonnaise
1/4 cup(s) reduced-fat sour cream
2 teaspoon(s) cider vinegar
1 teaspoon(s) sugar
4 cup(s) finely chopped broccoli crowns (see Tips & Techniques)
1 can(s) (8-ounce) sliced water chestnuts, rinsed and chopped
3 slice(s) cooked bacon, crumbled
3 tablespoon(s) dried cranberries
Freshly ground pepper to taste

Directions
Whisk garlic, mayonnaise, sour cream, vinegar, and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries, and pepper; stir to coat with the dressing.

http://www.delish.com/recipefinder/broccoli-bacon-salad-recipe-6461

EatingWell Deviled Eggs

Ingredients:
12 large hard-boiled eggs (see Tips & Techniques), peeled
1/3 cup(s) nonfat cottage cheese
1/4 cup(s) low-fat mayonnaise
3 tablespoon(s) minced fresh chives or scallion greens
1 tablespoon(s) sweet pickle relish
2 teaspoon(s) yellow mustard
1/8 teaspoon(s) salt
Paprika for garnish

Directions
Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard, and salt; process until smooth.

Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

http://www.delish.com/recipefinder/eatingwell-deviled-eggs-recipe-6847

Chicken Vegetable Meatloaf

Ingredients:
4 slice(s) firm white bread
2 pound(s) ground chicken
1 package(s) (10 oz.) frozen classic mixed vegetables, thawed
3 tablespoon(s) fresh dill, chopped
3 large eggs, lightly beaten
Salt and pepper

Directions
Preheat oven to 400°F. While oven preheats, place bread slices on cookie sheet in oven and toast 10 to 15 minutes or until golden, turning over once. Transfer toast to wire rack to cool slightly. In food processor with knife blade attached, pulse bread until coarsely chopped. (You should have 1 scant cup.) Line 15 1/2" by 10 1/2" jelly-roll pan or 13" by 9" metal baking pan with nonstick aluminum foil.

In large bowl, place chicken, vegetables, dill, eggs, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add bread crumbs and mix until blended, but do not overmix. In prepared pan, shape meat mixture into 9" by 5" loaf, handling meat as little as possible for best texture.

Bake meatloaf 45 to 55 minutes or until meat thermometer inserted in center reaches 165°F. (Temperature will rise to 170°F upon standing.)

Let meatloaf stand 10 minutes to set juices for easier slicing.

http://www.delish.com/recipefinder/chicken-vegetable-meatloaf-recipe