Applebee's Tijuana "Philly" Steak Sandwich

Ingredients:

1 mushroom diced
1/2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
3 oz lean tenderloin steak
1/4 cup shredded low-fat Cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
1 corn tortilla (8" diameter)
1 tablespoon diced tomato
1 teaspoon diced red onion
1/4 teaspoon finely-chopped fresh cilantro
1 slice turkey bacon, cooked crisply
lettuce, for serving
salsa, for serving

Procedures:
1. In a small saute pan, saute mushroom in 1/2 teaspoon butter; season lightly with salt and pepper. Remove the mushrooms when they are done and save the butter left in the pan.

2. Cut the steak in long, thin strips. (This is more easily done if the steak is very cold.) In a skillet that has been sprayed with non-stick cooking spray, fry the beef until done. If there is any fat, drain thoroughly. Season with salt and pepper to taste.

3. Sprinkle the cheese in the center of the tortilla; top with tomato, onion, cooked mushroom, and cilantro. Crumble the bacon and sprinkle over the top. Arrange the steak on top.

4. Bring the sides of the tortilla up and fold in burrito style. Butter the top and bottom of the tortilla with the mushroom butter left in the pan.

5. Grill over medium heat, making sure the pan is nice and hot. Grill for two minutes on each side.

6. To serve, slice the tortilla in half diagonally. Serve with lettuce and salsa.

Serves 1

Olive Garden Tortelloni Bolognese

Ingredients:
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grated

Procedures:
1. Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

2. Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.

3. Toss hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.

Serves 4

Bahama Breeze Tostones with Chicken

Ingredients:
1 Tostones, pre-made, thawed (9 oz wt portion)
Salt
1 Adobo Chicken (8 oz wt portion)
3- 2oz spoodles of shredded Quesadilla Cheese Mix,
1- 2 oz spoodle of Tomato Salsa
1 tsp of chopped Parsley

Procedures:
1. Place tostones in fry basket; submerge and fry at 350?F for 1 1/2 minutes.
2. While tostones are frying, microwave chicken portion for 50 seconds.
3. Remove tostones from deep fryer; drain on papyrus plate; lightly season with salt.
4. Cover surface of metal appetizer plate with even layer of tostones.
5. Top tostones evenly with hot chicken; sprinkle cheese evenly over entire surface of tostones.
6. Place in cheese melter until cheese is melted, being careful not to burn edges of tostones.
7. Sprinkle evenly with drained tomato salsa then chopped parsley.
8. Place metal plate on 12" plate.