Lunchbreak: Chef Jill Houk makes grilled pound cake

Fiesta Fresh Avocado Salsa Topper

4 beef franks
1/2 avocado, peeled, cored and chopped
1/4 cup chopped seeded tomato
2 Tablespoons finely chopped red onion
2 Tablespoons chopped cilantro
1 jalapeno pepper, seeded, chopped
2 teaspoons fresh lime juice
4 hot dog buns

Prepare franks according to package directions. Combine avocado, tomato, red onion, cilantro, jalapeno pepper and lime juice separately in a bowl. Fill buns with franks. Top each with the fresh avocado salsa mixture; serve immediately.

Grilled Pound Cake and Berries

1 (10.75 ounces) package frozen pound cake, thawed
1 cup Greek style lemon yogurt
assorted fruit toppers (such as sliced strawberries or blueberries)

Slice thawed pound cake into 1/2-inch slices. Spray both sides lightly with cooking spray. Grill over medium heat until lightly browned (1-2 minutes per side). Top with Greek style lemon yogurt or ice cream and fresh sliced strawberries and blueberries.

Filed in: Lunchbreak, News

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