Sweet Potato and Avocado Panini with Honey Mustard Spread

This sandwich's secret ingredient is sweet potato, and the result is delicious. The recipe is super easy.

Makes 2 servings.

Ingredients:
1 sweet potato cut into 1-inch-thick slices on a bias
1 tbsp plus 2 tsp honey mustard
1 tbsp light mayonnaise
4 slices whole wheat bread or challah
1 T butter or margarine (I use Smart Balance)
4 red onion slices, cut 1/8-inch thick
1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices
4 tomato slices, cut 1/4-inch thick
sliced fresh mozzarella cheese
1/2 cup fresh basil leaves

Drizzle sweet potato slices with olive oil and roast in 450 oven until tender and slightly brown. Whisk together honey mustard and mayonnaise in a small bowl.

Llightly butter one side of 2 pieces of bread and place on grill pan (or regular frying pan if you don't have one). Spread the other side with half the mustard mixture, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and basil. Top with remaining bread and butter the outer side. Turn burner on to medium heat and grill until nice and brown. Turn over and grill on other side until cheese is melted.

Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.

Rosemary Balsamic Lamb Chops with Homemade Mashed Potatoes

If you want to really impress someone or make your husband really happy he married you, make this amazing meal! It only takes about a half an hour to make and it looks beautiful and tastes amazing!

Ingredients:
olive oil
fresh rosemary
garlic, chopped
salt
pepper
1½ tsp olive oil
2 tbsp chopped shallots
1 tsp garlic
1 C balsamic vinegar
fresh rosemary chopped
1 tsp salt
½ tsp black pepper
2 tbsp butter (smart balance)
3 lbs potatoes, peeled and quartered
1/4- 1/2 cup soy milk
2 tbsp butter
salt and pepper to taste

Combine olive oil, rosemary, garlic, salt and pepper. Marinate in 1½ tsp of the mixture for each chop. While marinating, start boiling the potatoes. Sear lamb chops on very hot pan for 3 minutes on one side, 2 minutes on the other.

In another pan over medium heat, heat 1½ tsp olive oil until hot. Add shallots and cook 1 minute. Add garlic and saute 30 seconds. Add balsamic vinegar and bring to a boil. Add rosemary and reduce the mixture to ¼ cup. Season with salt and pepper. Remove from heat and add 2 Tbsp butter. Stir till melted.

When potatoes are fork tender, drain and mash with a fork. Add butter and enough soy milk to make creamy. Season with salt and pepper.

To serve, take a 1/4 measuring cup and scoop mashed potatoes inside. Press gently with a fork and then shake out in the middle of the plate so it forms a nice circle. Prop 2 lamb chops over potatoes and pour balsamic sauce over chops and drizzle around the plate.

*I also garnish the side of the plate with some roasted sweet potato and zucchini rounds for extra color. Just slice up the vegetables and drizzle with olive oil, salt, and pepper. Roast in 400 degree oven till cooked and slightly brown.