¼ cup Mayonnaise
¼ cup Ketchup
1 Scallion, white bulb and 3 inches of green, very thinly slices on the diagonal
3 teaspoons chopped fresh Italian Parsley
1 whole Boneless, Skinless Chicken Breast (8 ounces), cooked
1 ripe Avocado
4 slices Whole-Wheat Bread, lightly toasted
4 slices large Sharp Cheddar Cheese, 1/8- to ¼-inch thick
Paprika, to taste

Mix mayonnaise, ketchup, 1 teaspoon of scallion, and 2 teaspoons parsley in a bowl. Set aside.

Cut chicken breast in half down the center. Cut each half into 4 long, thin slices. Peel the avocado, removed the seed, and slice each half lengthwise into 4 slices.

Place 2 slices of chicken on each piece of toast. Spread half the reserved dressing over chicken. Lay avocado slices over the dressing, and cover with remaining dressing. Place a piece of Cheddar on top to each sandwich (the cheese should be large enough to cover toast; or use several smaller pieces). Sprinkle lightly with paprika and remaining scallions.

Preheat broiler. Place sandwiches in a broiler pan, and broil 3 inches from heat until cheese melts, 1½ minutes. Remove pan from broiler and sprinkle sandwiches with remaining parsley. Serve immediately. Serves 2 to 4.

Submitted by: Janelle from “The New Basics Cookbook,” by Julee Rosso and Shiela Lukins

6 cups Rolled Oats
2 cups Raisins/Dried Fruit
2 cups Nuts
2 cups Chocolate Chips (or peanut butter or butterscotch chips)
2 cups Sunflower Seeds or Coconut
2 cans of Low Fat Sweetened Condensed Milk

Mix all together. Spread onto 2 well greased cookies sheets (or line cookie sheets with parchment paper for easier cleanup and less fat). Press down. Bake at 325 degrees for 25 minutes. Bake longer if you like crunchy granola bar (we like them soft and chewy). Cut each pan into 16 or 24 pieces. These freeze really well and are great to take along for lunch. We love this recipe because it is so easy and tastes so good.

Note: Feel free to substitute the nuts, dried fruit, chips, etc. to whatever is your favorite.
Submitted by: Janelle