Chick Pea Salad Hummus

This recipe makes a huge bowl of Chick Pea Salad.  Recipe can be divided in half to make less.  I like making this salad and serving it, tossed over lettuce on day "one".  On day "two", puree the leftovers and turn this wonder, delicious and very healthy salad into a hummus dip.  Serve with potato chips, pita chips, crackers or even some sliced, toasted Italian Bread.  Enjoy!!!

Ingredients:
2 cups chick peas
2 cups red, grape tomatoes
1 cup black olives, sliced
1 cup artichoke hearts, marinated or packed in water.
1 avocado, sliced
1/2 cup red onion, chopped
8 ozs feta cheese crumbles, optional
4 cloves garlic, chopped
2 limes, juiced and zest (or lemon)
1-2 cups fresh cilantro, chopped (reserve some for garnish)

Whisk in bowl: Drizzle over top of salad, toss.
2 Tbs tahini paste, optional
4 Tbs olive oil
4 Tbs balsamic vinegar
salt and pepper, to taste

Rainbow Chicken (Chef Lily)

Ingredients:
2 large chicken breasts, sliced to thickness of choice. (trimmed)
1 cup each: Fruity Pebbles Cereal and Multi Grain Cherrios, ground
1/2 cup sunflower seeds, ground
2 eggs, beaten
salt and pepper, to taste

Directions:
1.  In large skillet heat fry oil (olive oil, canola oil or vegetable oil)
2.  Beat eggs, place in separate bowl
3.  Ground cereals and seeds together, place in separate dish
4.  Dredge chicken in egg and then into dry mixture.  Place into hot oil.  Season.
     Cook until slightly brown, flip and brown opposite side until cooked.
5.  Drain cooked chicken on paper towel to absorb excess oil.  Cover to keep warm.

Grilled Pepper Jack Eggplant Sandwich

1 eggplant, peeled and sliced 1/4 inch thick
3 eggs, beaten
1 cup flour
fry oil
12 slices sour dough bread
12 slices pepper jack cheese
1 small jar roasted peppers, drained and sliced
1 stick butter, softened

Heat skillet on medium heat with fry oil.  Beat eggs in small bowl.  In another bowl add flour.  Dredge each slice of eggplant in egg and then in flour.  Add to skillet.  Fry on both sides until brown.  Remove from pan and drain on paper towels to remove excess oil.



Assemble Sandwich:

Spread out 6 slices of bread.  Layer slices of eggplant on bread slices.  Top with roasted peppers.  Then top with 2 slices of pepper jack cheese.  Place another slice of bread on top, spread with butter.  Place (butter side down) heated flat skillet.  Spread other side of sandwich with butter.  Grill until brown then flip, then brown other side.  Slice and enjoy!!!!!

Makes 6 Sandwiches