Turkey Melt *

4 bacon slices, cooked
3 Tbsp mayo
1 tsp Dijon mustard
8 slices whole grain bread
8 oz sliced deli turkey
8 thin slices granny smith apple
4 (1 oz) slices Colby jack cheese

Combine mayo and mustard in a small bowl.  Spread about 1 1/4 tsp mayo mix over each bread slice.  Divide bacon, turkey, apple slices and cheese evenly among 4 bread slices; top with remaining bread slices, spread side down.  Lightly coat both sides of sandwiches with cooking spray.  Place 1 sandwich into warmed skillet.  Cook 2-4 minutes or until bread is golden brown.  Flip and cook other side until golden brown.

Serves 4

Pork Chili *

2 pounds smoked pork of any cut, in bite size pieces
3 cans chicken broth
1/2 cup flour
2 Tbsp butter
1 can rotel
1/2 onion, chopped
1 tsp oregano
1 Tbsp cumin
1 Tbsp chili powder

1 can green chiles

1 jalapeno, chopped

1 garlic clove, chopped

In large pot, thicken chicken broth with flour and butter.  Add all other ingredients, including meat.  Cook on medium low heat for 1 hour, stirring occasionally.

Serves 4

Cheese and Sausage Breakfast Pizza *

1 pound bulk pork sausage
1 onion, finely chopped
1/4 cup salsa
1/2 tsp onion powder
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tubes (8 oz each) refrigerated crescent rolls
2 cups (8 oz) shredded cheddar cheese
8 large eggs
1/4 cup grated parmesan cheese
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350.  In skillet, cook sausage and onion until sausage is no longer pink, breaking up sausage into crumbles; drain.  Stir in salsa and seasonings.  Remove from heat.  Unroll both tubes of crescent dough and press onto bottom and up sides of an ungreased 15x10 pan.  Press perforations to seal.  Top with sausage mixture and cheddar cheese.  In a bowl, whisk eggs, parmesan cheese, milk, salt and pepper until blended.  Pour over sausage and cheese.  Bake 23-28 minutes or until the crust is lightly browned and egg mixture is set.

Serves 9