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Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

1 tsp. olive oil
2 C. halved cherry tomatoes (about 1 lb.)
2 T. balsamic vinegar
1 T. chopped fresh thyme
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 C. low-fat mayonnaise
1 T. whole-grain Dijon mustard
1 garlic clove, minced
1 (16-oz.) loaf French bread, cut in half horizontally
3 oz. Brie cheese, sliced
3 C. shredded cooked chicken breast (about 1 lb.)
2 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/8 tsp. kosher salt
2 C. fresh spinach

Preheat oven to 300�. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 T. vinegar. Sprinkle tomatoes with thyme, 1/4 tsp. salt, and pepper. Wrap handle of pan with foil; bake at 300� for 15 minutes. Keep warm. Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 tsp. oil, 1 tsp. vinegar, and 1/8 tsp. salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.

Yield: 6 servings
Calories: 440
Fat: 12.3g
Fiber: 3.9g

California Chicken Sandwich

California Chicken Sandwich

Citrus mayonnaise:
1/3 C. fat-free mayonnaise
2 T. thawed orange juice concentrate
1 tsp. lime juice
1/2 tsp. ground cumin
1/8 tsp. hot sauce

Sandwiches:
4 (4-oz.) skinned, boned chicken breast halves
1/4 tsp. salt
1/8 tsp. black pepper
Cooking spray
8 (1 1/2-oz.) slices diagonally cut sourdough bread, toasted
4 small romaine lettuce leaves
2 plum tomatoes, each cut lengthwise into 4 slices
1 peeled avocado, cut into 8 wedges

To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl. To prepare the sandwiches, sprinkle chicken with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat; add chicken. Cook 5 minutes on each side. Reduce heat to low. Cover; cook 5 minutes or until done. Remove from heat. Cut chicken diagonally across grain into thin slices. Spread 1 T. citrus mayonnaise on each of 4 bread slices. Top with 1 lettuce leaf, 1 chicken breast half, 2 tomato slices, 2 avocado wedges, and remaining bread slices.

Yield: 4 servings
Calories: 432
Fat: 8.9g
Fiber: 2.8g

Char Siu Pork

Char Siu Pork

3 pounds boneless pork (butt, tenderloin, shoulder, etc.)

1/4 cup + 1 tablespoon low-sodium soy sauce

1/4 cup oyster sauce

3 tablespoons white wine vinegar

3/4 cup granulated sugar

1/4 cup brown sugar

2 1/2 teaspoons Chinese 5-Spice powder

2 teaspoons kosher salt

1/2 teaspoon ground ginger

3 drops red food coloring

1/4 cup honey, for brushing over the pork

2 cups rice, cooked according to package directions, for serving

Combine the soy sauce, oyster sauce, vinegar, white sugar, brown sugar, Chinese 5-Spice powder, salt, and ginger in a bowl and whisk together. Place your pork in a large sealable bag or container, then add in the marinade. Marinate in the refrigerator for at least 3 hours, but overnight is best for the skin to become saturated with the sweet marinade. Preheat your oven to 375 degrees F. Line and/or grease a large rimmed pan or dish and place the pork in it. Cover the pan or dish with tinfoil and bake for 25 minutes. Take the pork out of the oven, flip it on its other side, and bake for another 25 minutes.  Take the pork out of the oven and turn the oven’s heat up to 450 degrees F, or your broiler setting. Broil the pork for another 5-8 minutes, until the skin is crispy and shiny. Take the pork out, baste it with some of the juices from the pan, and brush with the honey. Slice at a 45 degree angle and serve over cooked rice. Serves 2-3.

Pizza Muffins

Pizza Muffins

8 ounces ground 90% lean turkey or beef

1 1/2 C. Bisquick Reduced Fat Baking Mix

1/4 C. grated Kraft fat-free Parmesan cheese — 3/4 oz.

1 tsp. pizza or Italian seasoning

1 tsp. dried parsley flakes

1 tsp. dried onion flakes

1/4 C. green bell pepper — chopped

3/4 C. fresh tomato — chopped

1/3 C. shredded Kraft reduced-fat Cheddar cheese — 1 1/2 oz.

1/3 C. skim milk

2 tsp. vegetable oil

1 whole egg — or equivalent in egg substitute

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat. Place skillet on a wire rack and allow to cool. Meanwhile, in a large bowl, combine baking mix, Parmesan cheese, pizza seasoning, parsley flakes, and onion flakes. Stir in green pepper, tomato, and Cheddar cheese. In a small bowl, combine skim milk, vegetable oil, and egg. Mix well to combine. Add milk mixture to baking mix mixture. Mix gently just to combine. Fold in cooled, browned meat. Fill 8 muffin wells full. Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack. Serve at once. Serves 8.

Yield: 8 muffins

Calories: 179

Fat: 7g

Fiber: 1g

Blistered Green Olives

Blistered Green Olives

Blistered Green Olives

 

1 (15oz) can green olives (well drained)

1 tbsp olive oil

1 tbsp fresh minced garlic

1/2 tsp red pepper flakes (more if you like it real spicy)

 

In a sauté pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium). Add the drained olives to the pan and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and “blister”. Add the minced garlic to the pan; toss to coat. Continue to sauté the olives and garlic for 2-3 minutes. Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan. Enjoy hot or cold! I like them both ways. Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad. Recipe Notes: Use your own discretion when adding the garlic and red pepper flakes to the pan. I prefer the garlic to be pretty toasty, but if you leave it in there too long it will begin to burn. Same for the red pepper flakes.

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

1 package of Mini Peppers

2 Tbsp. olive oil, and maybe extra

3 garlic cloves, sliced

salt and pepper to taste

 

In a large skillet, heat olive oil on low heat. Add garlic and peppers, and cover with a large splatter screen. Sauté on the lowest heat, turning the peppers every few minutes until they are slightly charred and softened. Add some salt and pepper, to taste. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons. Remove and transfer them to a serving platter and serve. Cover with foil wrap to keep them warm until you are ready to serve them.

Tangy Roast Beef Sandwich

Tangy Roast Beef Sandwich

1/2 C. fat-free sour cream

1/2 C. light spreadable cream cheese, softened

2 T. creamy horseradish

1 loaf unsliced French or multigrain bread loaf

1/2 C. whole berry cranberry sauce

3 C. thinly sliced roast beef or

13 ounces deli roast beef

1 bag broccoli or cabbage cole slaw

Into a small bowl, combine sour cream, cream cheese and horseradish. Half bread loaf horizontally.

Spread horseradish mixture all over both cut sides of bread. Spread cranberry sauce all over bottom half of bread. Top with roast beef slices, with broccoli or cabbage cole slaw and then top with remaining half of bread. Slice loaf into 6 servings.

Roast Beef Sandwiches with Horseradish Slaw

Roast Beef Sandwiches with Horseradish Slaw

1/3 C. sour cream, light

2 T. chives, raw

2 T. mustard, spicy brown

1 tsp. horseradish, prep

1/2 tsp. sugar

1 C. broccoli (broccoli slaw mix) shredded

8 ounce-weight roast beef, cooked thinly sliced

8 piece bread, sourdough, toasted, med slice

In a medium bowl combine sour cream, chives, brown mustard, horseradish, sugar and salt. Add shredded broccoli; toss to coat. To assemble, divide roast beef among 4 of the bread slices. Top with broccoli mixture and remaining bread slices. If desired, secure sandwiches with toothpicks.

Provolone and Ham Melt

Provolone and Ham Melt

8 slices thick-cut multigrain, whole wheat, poppy seed, white, or pumpernickel bread

Margarine or butter, softened

4 tsp. mayonnaise or salad dressing

4 ounces provolone and/or cheddar cheese, thinly sliced

1/2 of a 7-ounce jar roasted red sweet peppers, well drained

1/2 of a small pear or apple, thinly sliced, or 2 canned pineapple rings, well drained and patted dry

4 ounces thinly sliced cooked ham or prosciutto

2 T. mango chutney

Fresh fruit, such as sliced pears and apples, pineapple wedges, or grapes (optional)

Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto. Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up. Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings.

Pear & Roquefort Open Sandwiches

Pear & Roquefort Open Sandwiches

4 slices walnut bread, about 1/2 inch thick

4 thin slices prosciutto

2 ripe pears, peeled, halved, cored and thinly sliced lengthwise

3 1/2 oz. Roquefort cheese, sliced very thin

Mixed salad greens, washed and dried

WALNUT VINAIGRETTE

1/2 cup walnut oil

3 TBLSP fresh lemon juice

1 tsp. Dijon mustard

1/2 tsp. superfine sugar

Salt and pepper to taste

2 TBLSP chopped walnuts

Place vinaigrette ingredients in screw top jar and shake until an emulsion forms. Set aside. Preheat broiler and toast bread slices on both sides until crisp but not brown. Fold prosciutto to cover each slice of bread, divide pear slices evenly and top each slice of bread. Evenly divide cheese slices and top each slice of bread. Return to broiler and cook until cheese melts and bubbles. Mix salad greens with vinaigrette and serve with sandwiches.

Cheesy Bread Animals

Cheesy Bread Animals

Cheesy Bread Animals

2 C. Flour

Pinch of Salt

½ T. fast-acting dried Yeast

½ tsp. Honey

Pinch Cayenne Pepper

1 tsp. Dry Mustard

2/3 C. Warm Water

½ C. Grated Cheddar Cheese

2 T. freshly grated Parmesan Cheese

 

Decorations:

1 Egg, beaten

Raisins, Sesame Seeds

Poppy Seeds

Grated Cheddar Cheese

 

Sift flour and salt into a mixing bowl. Stir in yeast, honey, cayenne and mustard and just enough of the water to form a soft dough. Transfer to a floured surface and knead lightly about 5 minutes to make a smooth pliable dough. Gradually knead the grated cheeses into the dough (this will produce a slightly streaky effect). Shape the dough into six animal figures and transfer to a floured baking sheet. Cover loosely with a clean towel and leave to rise in a warm place for about an hour, or until doubled in size. Preheat oven to 400 degrees. Brush with beaten egg and add raisins for eyes, sprinkle the tops with sesame or poppy seeds, or grated cheese. Transfer to preheated oven and bake 20 minutes, or until golden brown. Leave on wire rack to cool.

 

from First Meals

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

1/2 tablespoon vegetable oil

1/2 onion, very finely chopped

1/2 garlic clove, crushed

1/4 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1 cup finely chopped mushroom

3/4 cup cauliflower, cut into very small florets

1 carrot, very finely chopped

2 teaspoons superfine sugar

3 teaspoons plain yogurt

salt and pepper 12 phyllo pastry sheets

4 tablespoons butter, melted

 

Heat the oil in a skillet, add the onion and garlic, and sauté for 2-3 minutes. Stir in the spices and sauté for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes. Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter. Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triangle, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling. Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.

 

From First Meals

Grown Up Mini Muffin Pizzas

Grown Up Mini Muffin Pizzas

Grown Up Mini Muffin Pizzas

 

3 whole wheat English Muffins, halved

2 T. Tomato Paste

2 T. Pesto

1 T. Olive Oil

½ Red Onion, thinly sliced

3 Mushrooms, sliced

½ Zucchini, thinly sliced

2-3 slices ham or 6 slices Salami

scant 1 C. grated Cheddar cheese or 6 slices Mozzarella

 

Mix tomato paste and pesto together in a small bowl and spread equally among the muffin halves. Heat oil in nonstick skillet and cook onion, mushrooms and zucchini until soft and beginning to brown. Preheat broiler to high. Divide vegetables between the muffins, top with the meat, then the cheese. Cook under broiler 3-4 minutes, until cheese is melted. Serve hot or cold. Wrap in waxed paper for a lunch box.

 

From Delicious Lunches

Steamed Roast Pork Buns

Steamed Roast Pork Buns

2-1/4 cups all-purpose flour

1/3 cup granulated sugar

1 T. baking powder

1 T. lard, softened

1/3 cup lukewarm water

2 cups roasted pork back rib, shredded

2 green onions

1 T. vegetable oil

1/3 cup cold water

1 Tbs. cornstarch

1/4 cup soy sauce

2 tsp. oyster sauce

1 T. granulated sugar

Parchment paper squares

In a large bowl, combine flour, 1/3 cup granulated sugar, baking powder and lard. Add 1/3 cup lukewarm water and knead until the dough is smooth and soft; let it stand for 30 minutes in a bowl with a moist towel over it (dough will rise). In a large skillet, heat 1 tablespoon vegetable oil. Add pork and green onions; sauté for 45 seconds. In a small bowl, combine cold water and cornstarch, mixing thoroughly. Add cornstarch mixture to skillet along with soy sauce, oyster sauce and 1 tablespoon granulated sugar; simmer until it thickens slightly. Spread onto plate to cool. Roll dough into a long sausage shape and cut into 12 portions. Roll each portion into a ball and flatten with fingers or rolling pin. Place a portion of the filling onto the center of each dough round. With fingers, spread a little water on the edges of each dough round and gently pinch edges together to seal the bun. Set each bun onto a parchment square, seam-side down, and place in a steamer basket. Cover and steam over rapidly boiling water for 10 minutes.

Mediterranean Beef Steak Sandwiches

Mediterranean Beef Steak Sandwiches

2 beef rib eye steaks, cut 1 inch thick (about 1-1/2 pounds)

1 T. olive oil

1 T. fresh lemon juice

4 pita breads, warmed

2 T. crumbled feta cheese

1 T. chopped Kalamata or ripe olives

Seasoning:

1-1/2 tsp. dried basil

1-1/2 tsp. garlic powder

1-1/2 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. pepper

Combine seasoning ingredients; press onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice. Carve steaks; place on top of pitas. Sprinkle with cheese and olives.

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

3 Large Grapefruit (Peeled and segmented )

¾ Pound Jicama (Peeled and coarsely shredded)

1 Medium Carrot (About ½ cup; Peeled and grated or finely shredded)

1/3 Cup Fresh Cilantro Leaves (Plus 2 tablespoons)

2 Tablespoons Pistachios (Toasted and crushed)

 

1 Serrano Chile

1 Large Garlic Clove

1 Tablespoon Dark Brown Sugar (Packed)

3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)

1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)

 

For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you’re done. (You should have about 1 1/2 teaspoons.) In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved. For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.

Falafel

Falafel

Falafel

 

1 1/2 C. Chick Peas, cooked (not canned)

1 Garlic Clove

1/4 C. Onion, chopped

1/4 C. Cilantro, chopped

3 T. Flour (I used whole wheat, but you could also use white flour)

1 tsp. Baking Powder

1/2 tsp. Cumin

Olive Oil

 

Place the first 7 ingredients in a food processor and puree. Make sure the mixture is thoroughly combined. Scrape down the sides of the mixture as needed.  With moist hands (so the mixture doesn’t stick to your hands) form patties with about 1 T. of the mixture and place on a plate while you form the remaining patties.  In a medium sauté pan, heat around 2 T. of oil over medium heat. You want the pan to have a thin coating of oil.  Add half of the patties to the pan and sauté for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry).  Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil).  Cook the remaining patties.  Cool and serve with yogurt sauce.

 

Yogurt Tahini Sauce (Makes a little over 1/2 C.)

 

1/2 Yogurt

1 T. Lemon

1 T. Tahini (if your little one has a nut allergy, you could leave this out)

 

Place all the ingredients in a bowl and stir to combine.

Tuna Salad Wrap

Tuna Salad Wrap

2 scallions (white and green parts), cut into 1″ pieces

2/3 C. broccoli florets

1/2 C. packed parsley leaves

1/4 granny smith apple with skin, cored and coarsely chopped

1 can (6 1/2 ounces) water-packed albacore tuna

1 1/2 T. reduced-fat mayonnaise

Ground black pepper

2 100 percent whole wheat tortillas (10″ diameter)

2 large plum tomatoes, seeded and thinly sliced vertically

Place the scallions and broccoli into the bowl of a food processor fitted with a metal blade. Pulse 6 times to chop coarsely. Add the parsley and apple. Pulse 4 times to finely chop. The mixture should be moist but still crunchy. Scoop into a bowl. Wipe out the food processor bowl with a paper towel. In the food processor bowl, combine the tuna and mayonnaise. Process until the mixture is a spreadable paste, about 45 seconds, scraping down the sides of the bowl as needed. Season to taste with pepper. Divide the tuna between the tortillas, spreading firmly with a rubber spatula to cover all but 3/4″ along the outer edge of each wrap. Heap half of the chopped vegetables in the center of each wrap. Using your hand, spread them to cover the tuna, pressing lightly. Arrange the tomatoes evenly over the vegetables. Roll the tortillas from the bottom, pulling toward you slightly to make them tight. Trim off the ends, cutting them on a diagonal in the same direction. Cut each wrap diagonally in half. Wrap pieces in plastic wrap and refrigerate 2 hours, or up to 24 hours, before serving.

Yield: 2 servings

Calories: 300

Fat: 12g

Fiber: 5g

Roast Beef and Creamy Horseradish Sandwich on Rye

Roast Beef and Creamy Horseradish Sandwich on Rye

2 tsp. mayonnaise

1/2 tsp. prepared horseradish

1 slice 100 percent rye bread, toasted

2 ounces thinly sliced lean roast beef

1 large red romaine lettuce leaf

Spread the mayonnaise and horseradish on the toast. Top with the beef and lettuce.

Yield: 1 serving

Calories: 216

Fat: 10g

Fiber: 2g

Farmer’s Lunch Sandwich

Farmer’s Lunch Sandwich

1 loaf crusty baguette or ciabatta

Whole grain mustard

Sharp cheddar cheese

Butter lettuce

2 hard, tart apples like granny smith or braeburn, very thinly sliced

2-3 T. lemon juice (from one lemon)

Shallot jam

Slice the baguette into four sections and slice the sections in half length-wise. Spread a little whole grain mustard on both halves. Smear a layer of onion jam on the bottom half. Toss the apple slices in a little lemon juice, and then add them to the sandwich. Add a few leaves of lettuce and then top with a layer of cheese. Press the sandwich closed. If not eating right away, wrap the sandwiches in a tight layer of wax paper. Keep them in a cool place – like a picnic hamper! – until you’re ready to eat them. They’ll be ok left unrefrigerated for several hours.

Stuffed Muffin Recipe

Stuffed Muffin Recipe

You’ll need some sort of corn muffin mix (you can make your own or I use Jif), plus milk & an egg, whatever it calls for. Combine all that, per directions, then add one of the following:

1-1.5 C. of diced cooked chicken w/1 C. of frozen mixed veggies

Chopped pepperoni, mozzarella cheese, and a couple of Tsp. sauce for pizza muffins

Sautéed ground beef and cheddar for cheeseburger muffins

Diced hotdogs (about 3) and cheese of your choice for corndog muffins

Taco seasoned ground beef and quesadilla cheese for taco muffins

Leftover roast beef, cheese of your choice, and a couple of Tsp. of gravy

Ham and swiss (my favorite)

Basically, add as much or as little filler as you want. My kids prefer lots of filler so every bite has stuff in it. A T. of the mixture should have a bunch of stuff in it, not just be a T. of corn muffin. Spoon it into muffin pans and bake per package directions, yield about 12 regular muffins. These freeze very well. I bake 2-3 batches at once and toss them in the freezer for emergency meals. I put them in the fridge at night to defrost and they are pretty much done by morning, definitely done by lunchtime.

Taco Muffins

Taco Muffins

1 pound ground beef

3/4 C. water

1 envelope taco seasoing

1/4 C. butter, softened

1/4 C. sugar

1 egg

1-3/4 C. all-purpose flour

4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 C. buttermilk

1 C. salsa

1 C. (4 ounces) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture. Fill greased muffin C. two-thirds full. Bake at 425° for 12-15 minutes or until golden brown. Carefully remove muffins to a greased 13-in. x 9-in. baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted. Yield: about 16 muffins. To serve Taco Muffins as an appetizer, bake in miniature muffin C., reducing the baking time, and have your guests top their own servings with salsa and cheese.

Roasted Vegetable Sandwich

Roasted Vegetable Sandwich

1 C. canned (in water) artichoke hearts, drained

Juice of 1/2 lemon

1 T. olive oil, preferably extra virgin

1 tsp. minced garlic

1 tsp. white wine vinegar

1/4 tsp. salt

Ground black pepper

 

2 portobello mushroom caps

1 zucchini, cut in 3″ segments, then sliced lengthwise

1 medium tomato, sliced

2 crusty multigrain rolls (4 ounces each), insides scooped out, or 2 slices whole grain bread

2 ounces fresh goat cheese

2 T. artichoke tapenade

 

To make the tapenade: In the bowl of a food processor fitted with a metal blade, combine the artichokes, lemon juice, oil, garlic, vinegar, and salt. Pulse about 8 times, scraping down the sides of the bowl as needed, or until the mixture is spreadable. Season to taste with pepper. Use a T. of tapenade per sandwich, retaining rest for another purpose. To make the sandwich: Preheat the oven to 400°F. Arrange the mushrooms and zucchini on a nonstick baking sheet. Roast for 10 minutes. Arrange the tomato slices on the same baking sheet and continue roasting, flipping the vegetables halfway through cooking, for 20 minutes, or until sizzling and any liquid is cooked away. Divide the sandwich fillings between the rolls, layering the mushrooms, then zucchini, cheese, tomato, and tapenade.

 

Yield: 2 servings

Calories: 240

Fat: 11g

Fiber: 9g

Pasta Salad with Ham and Provolone

Pasta Salad with Ham and Provolone

8 oz rotini (or your favorite pasta)

4 Tsp. olive oil

1 Tsp. red wine vinegar

1/2 C. chopped red peppers

1/2 C. diced ham

1/2 C. diced fresh tomato

1/4 C. chopped fresh basil

4 oz provolone cheese

1 Tsp. garlic powder

1/2 Tsp. oregano

1 tsp. fresh ground pepper

1 tsp. crushed red pepper

Start a pot of water boiling, and add in a pinch of salt and a few drops of oil. When the water reaches a rolling boil, add in the rotini and cook for 10 minutes (or as directed on the package). While the pasta is cooking, start chopping up the red pepper, tomato, ham, and basil. If your provolone isn’t shredded (I bought the sliced kind), chop it up into small pieces — if you can, try to make the pieces the same size as the tomato/pepper/ham for consistency. Drain the cooked pasta, and toss it with olive oil and red wine vinegar in a large bowl. Mix in the spices, ham, cheese, and veggies, and toss until everything is evenly distributed. Cover the bowl, and refrigerate until ready to serve.

Balsamic-Glazed Chicken and Bell Pepper Sandwiches

Balsamic-Glazed Chicken and Bell Pepper Sandwiches

4 teaspoons olive oil, divided
1/4 teaspoon salt
1 1/4 pounds chicken breast tenders
1/2 cup balsamic vinegar, divided
2 cups red bell pepper strips (about 2 medium)
2 cups vertically sliced onion (about 1 large)
2 (8-ounce) loaves focaccia bread, cut in half horizontally
4 ounces reduced fat provolone cheese, thinly sliced
1/8 teaspoon black pepper

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy. Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper. Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges.

Yield: 6 servings
Calories: 403
Fat: 9.4g
Fiber: 1.9g

Mock Monte Cristo Sandwiches

Mock Monte Cristo Sandwiches

6 slices frozen French toast

2 T. honey mustard

3 ounces sliced cooked turkey breast

3 ounces sliced cooked ham

3 ounces thinly sliced Swiss cheese

Preheat oven to 400 degree F. Lightly grease a baking sheet; set aside. To assemble sandwiches, spread 1 side of each of the frozen French toast slices with honey mustard. Layer 3 of the toast slices, mustard sides up, with the turkey, ham, and cheese. Cover with remaining toast slices, mustard sides down. Place sandwiches on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes or until sandwiches are heated through, turning sandwiches over once. Cut each sandwich in half diagonally. Makes 6 half sandwiches.

Skinny Monte Cristo

Skinny Monte Cristo

4 slices whole wheat bread, toasted

3/4 oz low sodium deli ham (about 2 slices)

3/4 oz low sodium deli turkey (about 2 slices)

2 slices swiss cheese

2 pinches nutmeg

2 egg whites

1/4 tsp confectioners’ sugar

On two slices of toast, layer ham, turkey, and cheese. Sprinkle with freshly ground black pepper, to taste. Top with other slices of toast. Heat cast iron skillet over medium heat 2 minutes. In shallow bowl, slightly stir nutmeg into egg whites. Dip one side of a sandwich into egg whites and let excess drip off. Repeat on other side. Repeat with other sandwich. Coat skillet with cooking spray. Cook sandwiches until meat is warmed through, cheese is melting, and egg is cooked, about 3 minutes on each side. Slice diagonally. Dust with sugar and eat hot.

Yield: 2 servings

Calories: 190

Fat: 6g

Fiber: 5g

Cherry Pork Wrap

Cherry Pork Wrap

3 C. pitted Northwest fresh sweet cherries, divided

2 T. chopped fresh basil

2 T. finely chopped Anaheim pepper

2 tsp. grated fresh ginger root, divided

1/4 tsp. salt

12 oz. lean boneless pork loin or skinned chicken breasts, cut into

2 x 1/2 x 1/4-inch strips

1 T. vegetable oil

1/2 tsp. garlic salt

1/8 tsp. ground pepper

2 C. cooked brown rice

8 flour tortillas

2 C. finely shredded romaine lettuce

Chop 2 C. cherries in food processor. Combine cherries, basil, pepper, 1 tsp. ginger and salt. Sauté pork or chicken and remaining 1 C. pitted cherries; fold into cooked rice. Wrap tortilla tightly in heavy foil; heat 10 to 15 minutes at 350ºF. Portion 1/4 C. each brown rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

(2) 3 oz. boxes Wild Pacific Smoked Salmon Divide into 6 portions:

4 oz. Lite cream cheese½ C. alfalfa sprouts ½ C. alfalfa sprouts

1 T. Onion, finely chopped 1 avocado, thinly sliced

1 tsp. Prepared horseradish ½ cucumber, chopped

6 corn tortillas

Mix salmon, cream cheese, onion and horseradish. Spread salmon mixture evenly on tortillas. Layer sprouts, avocado and cucumber. Roll up tightly. Cut each rolled tortilla into bite-sized pieces

Chicken and Peach Salad Sandwich

Chicken and Peach Salad Sandwich

1/2 C. diced chicken breast
1 stalk celery, diced
1 small onion, diced
1/4 C. canned peach slices, drained
1 T. sliced almonds
1 T. reduced-fat mayonnaise
4 slices multigrain bread

Mix the chicken, celery, onion, peaches, almonds and mayonnaise in a bowl and spoon onto the bread.

Yield: 2 servings
Calories: 290
Fat: 8g
Fiber: 12g

Beef and Beet on Rye

Beef and Beet on Rye

2 tsp. prepared horseradish sauce
1 tsp. reduced-fat mayonnaise
2 slices rye bread
1/4 pound thinly sliced roast beef
1/4 C. pickled red beets
1 leaf lettuce

Spread the horseradish sauce and mayonnaise on the bread. Sandwich the beef, beets and lettuce between the slices.

Yield: 1 sandwich
Calories: 340
Fat: 7g
Fiber: 5g

Chili Lime Avacodos

Chili Lime Avacodos

2 ripe Haas avocados
2 limes
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. salt
3 T. extra-virgin olive oil
Chopped chives or cilantro for garnish, optional

Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.

Yield: 4 servings
Calories: 220
Fat: 22g
FIber: 1.9g

Grilled-Shrimp Salad with Smoky Tomato Vinaigrette

Grilled-Shrimp Salad with Smoky Tomato Vinaigrette

4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
1 large tomato, cut into 1-inch-thick slices (about 12 oz.)
4 tsp. olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
3 T. coarsely chopped fresh parsley
2 T. fresh lemon juice
1 T. canned chipotle chile in adobo sauce
1 T. water
2 tsp. ground coriander
1 garlic clove, chopped
48 large shrimp, peeled and deveined (about 2 lb.)
Cooking spray
9 1/2 C. torn romaine lettuce
3/4 C. cubed peeled avocado
1/2 C. sliced red onion

Preheat oven to 350�. Place bread cubes in a single layer on a baking sheet. Bake at 350� for 12 minutes or until toasted. Set aside. Brush tomato slices with 1 tsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Place tomato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 tsp. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside. Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.

Yield: 6 servings
Serving size: 2 1/2 C.

Calories: 267
Fat: 8.7g
Fiber: 3g

Topless Turkey Reuben

Topless Turkey Reuben

1/4 C. Sauerkraut, rinsed
1 dash Caraway seeds
1 slice Rye bread, Toasted (80 calories)
1 tsp. Mustard
1 oz. Cooked sliced turkey
1 oz. reduced fat Swiss cheese slice
4 slices Tomato

In a small saucepan or microwave, heat sauerkraut with caraway seeds. Drain well. Spread toast with mustard and top with turkey. Spread sauerkraut over turkey and top with cheese. Heat in microwave or toaster oven until warmed through and cheese begins to melt. Top with tomato slices.

Yield: 1 serving
Calories: 188
Fat: 6.5g
Fiber: 3.4g

Roasted Vegetable Sandwiches

Roasted Vegetable Sandwiches

3 T. balsamic or red wine vinegar
2 tsp olive oil
1/4 C. fresh basil, chopped, 1 T. dried basil
1 small eggplant, sliced into thin rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 small red onion, sliced and separated

Basil-Yogurt Spread:

1/4 C. nonfat yogurt
2 T. reduced -fat mayonnaise
1 T. additional fresh basil
1 tsp lemon juice
4 Kaiser Rolls, 125 calories each (otherwise adjust for calories in your bread/roll)

Preheat oven to 450F degrees. Blend vinegar, oil and basil. Add vegetables, tossing to coat. Place vegetables in roasting pan and cook, stirring occasionally, until tender and lightly browned- about 30 minutes. Cool vegetables. Whisk together ingredients for spread (recipe can be prepared ahead and refrigerated at this point). To assemble sandwiches, spread basil yogurt mixture on your favorite bread, pita halves, or crusty rolls. Top with veggies mixture and serve.

Yield: 4 sandwiches
Calories: 233
Fat: 7.5g
Fiber: 6.7g

Hawiiaan Sandwich

Hawiiaan Sandwich

1 kaiser roll
1 tsp. Dijon mustard
1 leaf lettuce
1 slice reduced-fat Swiss cheese
2 slices ham lunchmeat
2 rings canned pineapple, drained

Slice the roll in half. Spread mustard on the bottom half, and top with the lettuce, cheese, ham, and pineapple.

Yield: 1 sandwich
Calories: 382
Fat: 13f
Fiber: 2g

Pan Bagnet

Pan Bagnet

4 (4oz) Round Rustic Rolls
3 T. Sherry Vinegar
2 T. EE Olive Oil
2 cloves Garlic, minced
3 T. fresh Lemon Juice
2 T. chopped fresh Parsley
1/4 tsp. Pepper
1 (12oz) bottle roasted Red Bell Peppers, drained and sliced
4 Plum Tomatoes, cut into 1/4″ slices
24 Spinach Leaves
8 canned Anchovy Fillets, chopped (about 3/4 oz.)
4 thin red onion slices.

Split rolls in half. Hollow out top and bottom halves of the rolls leaving a 1/2 inch thick shell; reserve torn bread for another use. Combine vinegar, oil and garlic; stir with a whisk. Spoon vinegar evenly over cut sides of rolls. Combine juice, parsley, pepper and tuna. Spoon 1/2 C. tuna mixture on bottom half of each roll. Layer bell peppers, tomatoes, spinach, anchovies, and onion over tuna mixture. Cover with tops of rolls. Wrap each roll tightly with plastic wrap and refrigerate 2 hours or overnight.

Yield: 4 servings
Serving Size: 1 sandwich

Calories: 540
Fat: 16.4g
Fiber: 4.4g

Pissaladiere Tartlets

Pissaladiere Tartlets

1 T. Olive Oil
10 C. thinly vertically sliced Onion (about 4 medium)
1/4 tsp. Salt
3 canned Anchovy Fillets, chopped
1/4 C. Balsamic Vinegar
1 tsp. chopped fresh Thyme
1/4 C. nicoise Olives, pitted and chopped
24 slices very thin white Bread (1/2oz. per slice)
Cooking Spray
1/4 tsp. fresh Thyme Leaves

Heat olive oil in a large nonstick skillet over medium high heat. Add onion and sauté 10 minutes. Stir in salt and anchovies and sauté 10 minutes more. Stir in vinegar and chopped thyme. Reduce heat to medium low, cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives and cool to room temperature. Preheat oven to 375 degrees. Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of each slice with cooking spray. Place one slice into each of 24 mini muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake for 10 minutes or until dry and golden. Carefull remove bread cups from pan and cool on a wire rack. Spoon 1 heaping T. onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.

Yield: 12 servings
Serving Size: 2 tarlets

Calories: 122
Fat: 4g
Fiber: 1.8g