Junk Drawer Recipes

3 chicken breasts
1 green pepper, sliced lengthwise
1 yellow onion, thinly sliced
1 tomato, sliced
lettuce, torn

1 tbsp. mayonnaise
1 tsp. hot sauce
1 tsp. red pepper

and whatever bread you want

Throw the chicken breasts into a skillet and cook until cooked through. Remove from skillet and allow to cool. Once cool, cut into strips. Put the green pepper slices into the skillet and let cook. After five minutes, add the onion and allow to cook through. Remove from heat when done.

Meanwhile combine the mayo, hot sauce, and red pepper in small bowl and set aside.

Toast the bread in a toaster or toaster oven. When done, spread the mayo mix on one side of both slices of bread. Layer the rest of the ingredients whatever way you want.

1 package Au Jus mix
1-1/2 lb. sliced roast beef
1 lb. provolone cheese, sliced
2 loaves french baguettes

optional:
green peppers and onions, sauteed

Make au jus in big bowl according to package directions. Throw in roast beef. Heat the meat up however you care to heat it up. Slice open baguettes almost all the way lengthwise. Cut depthwise however large you want the sandwich.

Place bread on cooking sheet. Put slices of meat (drip-dry first) in bread. Top with cheese slices.

Place in broiler for approximately 15-30 seconds, depending on oven (we left it in for 30 seconds and scorched the bread today). Use the au jus for dipping sauce with the sandwiches.

1 large onion, chopped
1 tbsp. olive oil
1 (12-oz) bottle roasted red peppers, patted dry and coarsely chopped
4 (7-inch) flour tortillas
2 oz pepper jack cheese, shredded

Preheat oven to 475° F. Cook onion in oil in a large heavy skillet over moderate heat, stirring, until softened, about 6 minutes. Stir in peppers and salt and pepper to taste.

Toast tortillas directly on stove top burner over moderately low heat, turning once (with tongs) until slightly puffy and browned lightly.

Arrange tortillas in one layer on a cookie sheet and spoon 1/4 of the onions and peppers onto each tortilla, leaving a 1/4-inch border around the edge. Sprinkle pizzas with cheese and bake in middle of oven until cheese is melted and edges of tortillas are browned, about 5 minutes. Season pizzas with black pepper.

1 (8-ounce) tub veggie-flavored cream cheese, softened
4 flour tortillas
1 medium cucumber, peeled and diced in thin strips
1/3 c. sunflower seeds
1/2 lb. sliced turkey

Spread cream cheese over each tortilla. Gently press cucumber and sunflower seeds into cream cheese, and top with turkey. Roll up the tortillas like a jelly roll, and cut in half.