Ingredients

• 2 whole grain naan (flatbreads)
• 2 tablespoons stone-ground Dijon mustard
• 6 oz Brie cheese
• 1 (6-oz) package Deli Italian meat (prosciutto, salami, capicola)
• 1 cup arugula leaves
• 2 tablespoons extra-virgin olive oil, divided
• ¼ cup lemon vinaigrette
• 1 tablespoon basil pesto

Steps

1. Cut each naan in half lengthwise to make two equal halves (naan may be irregular shapes). Spread mustard on one side of each piece.
2. Cut Brie into ¼-inch-thick slices. Divide Brie slices on top of mustard on 2 halves; top evenly with meats and arugula. Finish with remaining naan slices to make a sandwich.
3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 tablespoon oil in pan, then place sandwiches in pan. Brush sandwich tops with remaining 1 tablespoon oil; cook 3–4 minutes on each side or until Brie has melted and naan is crispy. Combine vinaigrette and pesto.
4. Remove sandwiches from pan; cut into small wedges. Drizzle with pesto vinaigrette (or serve on the side for dipping). Serve.

Ingredients

• 1 lb chilled Deli chicken tenders
• 16 (6-inch) wooden skewers
• 1 ½ cups dry Belgian waffle mix*
• ⅔ cup water
• 3 tablespoons canola oil
• 1 large egg (or ¼ cup egg substitute)
• Cooking spray
• 1 cup Buffalo-style wing sauce
• ⅓ cup dill relish
• 2 teaspoons sriracha sauce
• ¼ cup maple syrup

Steps

1. Preheat waffle iron on medium. Cut chicken tenders into 16 bite-size pieces; thread each piece onto a skewer.
2. Prepare waffle mix following package instructions (using listed water, oil, and egg). Coat waffle iron with spray. Dip skewered chicken into batter, coating completely; arrange 3–4 skewers 1 inch apart on waffle iron. Cook 3–4 minutes until golden and 165°F. Repeat with remaining skewers.
3. Combine wing sauce, relish, and sriracha sauce. Drizzle waffle pops with maple syrup; serve with sauce.
*Note: Some waffle mixes may require different measures of liquid ingredients. Adjust as needed.

Ingredients

• 1 plum tomato, finely chopped
• ⅓ cup banana pepper rings, finely chopped
• 1 (8-oz) container prepared guacamole
• 24 thin pretzel crisps (about 7.2-oz)
• 2 tablespoons freeze-dried cilantro

Steps

1. Chop tomato and peppers. Place 1 tablespoon guacamole onto 12 pretzels; press second pretzel over guacamole (to form a crispy taco).
2. Top with 1 teaspoon each tomatoes and banana peppers; sprinkle with cilantro. Serve.