Read Skinny Bitch in the Kitch for Free Online Page B

Island Dressing
(see page 152)
    Grill or pan-sauté the burger patties according to package directions. Place one cooked patty on the bottom of each bun. Top with avocado, sprouts, and Thousand Island Dressing, dividing evenly. Serve immediately.

BACON AND CARAMELIZED ONION CHEESEBURGERS WITH AGAVE-DIJON
    Makes 4 burgers
    ¼ cup refined coconut oil
2 large yellow onions,
cut into ¼-inch slices
¼ teaspoon fine sea salt
⅛ teaspoon pepper
2 tablespoons agave nectar
2 tablespoons Dijon mustard
8 slices vegan bacon
4 vegan burger patties
4 slices vegan cheese
4 vegan whole wheat hamburger
buns, split and toasted
    Heat the coconut oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onions are deeply golden, about 45 minutes. Stir in the salt and pepper and set aside to cool.
    While the onions are cooking, whisk together the agave and mustard in a small bowl; set aside.
    While the onions are cooling, cook the bacon according to package directions. Grill or pan-sauté the burger patties according to package directions. Top each patty with one slice of cheese during the last minute of cooking. Place one cooked patty on the bottom of each bun. Top with onions, bacon, and mustard mixture, dividing evenly. Serve immediately.

Grilled “Chicken” Panini Three Ways
“CHICKEN” PARMESAN PANINI
    Makes 4 panini
    2 tablespoons refined coconut oil
(optional)
4 vegan soft whole wheat rolls or
8 slices vegan whole wheat bread
16 vegan chicken nuggets, cooked
according to package directions
1 cup Basic Red Sauce
(see page 156)
4 to 8 slices vegan
mozzarella cheese
    Spread the coconut oil if using, on the top and bottom of the rolls or one side of each slice of bread, dividing it evenly. Cut open the rolls or lay the bread, oiled side down if applicable, on a work surface. Top the bottom half of the rolls or four slices of the bread with the chicken nuggets, Red Sauce, and cheese, dividing evenly.
    In a large nonstick skillet over medium heat, cook two sandwiches, covered, about 4 minutes, until golden brown. Flip the sandwiches and cook, uncovered, until the second side is golden brown and the cheese has melted, about 2 minutes. Repeat with the remaining two sandwiches. (Alternately, cook the sandwiches on a panini grill until the bread is golden brown and the cheese has melted, 2 to 3 minutes.)

MEDITERRANEAN “CHICKEN” PANINI
    Makes 4 panini
    2 tablespoons refined coconut oil
(optional)
4 vegan soft whole wheat rolls or
8 slices vegan whole wheat bread
4 vegan chicken patties, cooked
according to package directions
About 40 large basil leaves
1 cup roasted red pepper strips,
drained
4 to 8 slices vegan mozzarella
cheese
    Spread the coconut oil, if using, on the top and bottom of the rolls or one side of each slice of bread, dividing it evenly. Cut open the rolls or lay the bread, oiled side down if applicable, on a work surface. Top the bottom half of the rolls or four slices of bread with the chicken, basil, peppers, and cheese, dividing evenly.
    In a large nonstick skillet over medium heat, cook two sandwiches, covered, about 4 minutes, until golden brown. Flip the sandwiches and cook, uncovered, until the second side is golden brown and the cheese has melted, about 2 minutes. Repeat with the remaining two sandwiches. (Alternately, cook the sandwiches on a panini grill until the bread is golden brown and the cheese has melted, 2 to 3 minutes.)

BARBECUE “CHICKEN” PANINI
    Makes 4 panini
    2 tablespoons refined coconut oil
(optional)
4 vegan soft whole wheat rolls or
8 slices vegan whole wheat bread
¾ cup barbecue sauce
4 vegan chicken patties, cooked
according to package directions
1 cup Creamy Cole Slaw
(see page 68)
    Spread the coconut oil, if using, on the top and bottom of the rolls or one side of each slice of bread, dividing it evenly. Cut open the rolls or lay the bread,