OPEN FACED MEAT LOAF SANDWICHES

1 lb. ground chuck
1/3 c. chopped green pepper
1/3 c. chopped onion
1/3 c. soft bread crumbs
1/4 c. skim milk
1 egg, beaten
1 tbsp. reduced calorie catsup
1/4 tsp. garlic powder
1/4 tsp. salt or Papa Dash
1/4 tsp. pepper
Vegetable cooking spray
1 (8 oz.) can no salt added tomato
sauce
1/4 tsp. dried whole oregano
1/4 tsp. dried whole marjoram
6 (1/2 inch thick) slices Italian
bread, toasted

Combine first 10 ingredients in a medium bowl; stir well. Spoon mixture into a 7 1/2 x 3 x 2 inch loaf pan that has been coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes. Cool in pan 5 minutes. Remove from pan; drain well on paper towels. Let stand 5 minutes before cutting into 1 inch slices. Combine tomato sauce, oregano, and marjoram in a small saucepan. Bring mixture to a boil. Cover; reduce heat, and simmer 10 minutes, stirring occasionally. Place toasted bread slices on serving platter. Top each slice with a meatloaf slice. Spoon 2 tablespoon tomato sauce over each sandwich.

CHICKEN AND PEPPERS SANDWICHES

4 boneless chicken breast halves (1
lb.), skinned
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. olive oil
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 clove garlic, crushed
Dash of pepper
Vegetable cooking spray
1/2 c. (2 oz.) shredded part skim
Mozzarella cheese
3 tbsp. finely chopped green pepper
3 tbsp. finely chopped sweet red
pepper
2 tbsp. finely chopped onion
4 curly leaf lettuce leaves
2 whole wheat hamburger buns, split

Trim excess fat from chicken breast halves. Place chicken between 2 sheets of wax paper, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place chicken breast halves in a shallow container. Combine lemon juice and next 6 ingredients, stirring well. Pour over chicken. Cover and marinate in refrigerator 2 hours. Remove chicken from marinade, reserving marinade. Arrange chicken on a grill coated with cooking spray. Grill 6 inches over hot coals 15 minutes, turning and basting with reserved marinade every 5 minutes. Remove chicken from grill, and sprinkle with cheese. Set chicken aside, and keep warm. Coat a medium skillet with cooking spray. Place over medium heat until hot. Add green pepper, sweet red pepper, and onion. Saute 2 minutes or until tender. Remove from heat. Place lettuce leaves on 4 bun halves. Place reserved chicken on lettuce leaves. Top each bun half with 2 tablespoon pepper mixture. Yield: 4 servings