Sweet Pepper-Chicken Sandwich

Season 7's Estella Hays and I invented this recipe one day at the Ranch when we were bored with a plain chicken sandwich. The addition of bell peppers gives this sandwich added flavor, and the sprouted grain bread lends it a great texture.
Ingredients
1 tablespoon yellow or spicy mustard
2 slices Trader Joe's or other brand sprouted whole grain bread, toasted
1 large leaf romaine lettuce
3 ounces lean, low-sodium sliced chicken breast
1/2 roasted red bell pepper, cut in strips
1/4 cup shredded reduced-fat Mexican four-cheese blend

Directions
Spread the mustard on 1 piece of toast. top with the lettuce, chicken and bell pepper, ending with the cheese.
Place the half sandwich under a broiler or in a toaster overn for 20 to 30 seconds, until the cheese melts. top with the second piece of toast. Cut in half. Serve immediately.

Makes 1 sandwich.
Per serving: 310 calories, 31 g protein, 30 g carbohydrates (3 g sugars), 7 g fat (3 g saturated), 65 mg cholesterol, 6 g fiber, 1,380 mg sodium

Read more: http://www.ivillage.com/sweet-pepper-chicken-sandwich/139157#content#ixzz0n4ra4MtF
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Avacado Salad

• 2-3 mashed avocados
• 1 cup cherry tomatoes cut in halves
• onion to taste
• 1 clove grated garlic
• 1/4 lemon or lime juice
• 1-2 stalks celery

Eat this on either

• 1-2 slices toasted whole grain bread
• several whole romaine leaves as a roll-up

Eat a Green Lunch. Hearty Salad
Here are two great choices. 

The start of any amazing salad

• 3-4 cups greens (baby spinach, romaine, field greens, arugula)
• 1 diced tomato
• 1 chopped avocado
• onion
• olives
• 1/2 – 1 cup chickpeas

Dressing Ideas

• 1/4 cup Hummus, Tabouli, or Baba Ganouj
• 2 Tbsp your favorite dressing

Optional (non-vegetarian)

• 2-4 oz grilled chicken breast
• toasted whole grain bread (Alvarado, Ezekiel 4:9) with 1 tspn olive oil and shredded garlic