Turkey & Smoked Gouda Sandwiches!

Hey everyone and Happy New Year! I hope that the new year is going well for you so far. I've been busy expanding my craft and learning in every way I can so that I can share delicious recipes and treats with you. Since relocating back home, cooking for my family has become my classroom! My brother is a growing 5'10" 14 year and my mom has never really been a "cook" lol. But growing up, I never missed any meals! With that being said, Royce came home from volleyball practice yesterday and was hungry! I needed to whip up something quick and filling for all of us. Also, I was not in the mood to run to the grocery store. So, I opened that fridge, pulled out some items and ended up with a VERY yummy dinner. You can choose to add whatever sides you like. We had sweet potato fries and steamed broccoli with shredded cheese :)

Ingredients:

• onion sandwich buns
• sliced smoked gouda
• honey mustard
• red onion
• cajun fried turkey
• honey baked turkey

**I used my griddle to prepare everything; it saved on dishes at the end!**

On a lightly greased griddle, add equal parts of shredded turkey. While the turkey is browning, toast your buns and grill your onions simultaneously.  Place a slice of smoked gouda on top of the turkey and allow it melt. Remove your buns and add honey mustard to each one. Remove the turkey and cheese, top with your onions and boom! There you have it!

Baked Tilapia Arugula Salad

I had this salad for lunch today and it was so yummy! Even though I usually only crave hot foods in colder months, this salad was filling and tasty. For people on the go, I suggest keeping tilapia on hand in your refrigerator. Besides being one of the healthier fish options, it does not take long to thaw and it is versatile (meaning it can be baked, fried, or grilled). Preparation and cooking time combined was about 25 minutes. I hope you enjoy it as much as I did!

Ingredients: 

• 1 tilapia filet
• arugula
• red onion
• cherry tomatoes
• bleu cheese crumbles
• dried cranberries
• balsamic vinaigrette
• black pepper
• cilantro
• old bay
• evoo

Preheat your oven to 375. Lay your filet on 
your foil and season the fish. Because you're going to wrap the foil & also place the fish on a bed of salad later, I don't find it necessary to season both sides. Season with black pepper, old bay, and cilantro. Lastly add about 1tspn of evoo. Wrap your fish in your foil and place in the oven for 15 minutes.

While your fish is cooking, you can begin to prep your plate. After rinsing your leaves, add your arugula and then the following ingredients:

• 1/4 cup red onion (chopped)
• 2-3 cherry tomatoes sliced in halves
• 1 tbsp bleu cheese
• 1 tbsp dried cranberries
• 1/4 cup low-fat balsamic vinaigrette

Once your fish is done, open the foil and allow it to cool for about 5 min. Place it on top of your wonderfully created salad bed and dig in!