Strawberry-Turkey-Brie Panini

Ingredients

• 1  (8-oz.) Brie round
• 8  Italian bread slices
• 8  ounces  thinly sliced smoked turkey
• 8  fresh basil leaves
• 1/2  cup  sliced fresh strawberries
• 2  tablespoons  red pepper jelly
• 2  tablespoons  butter, melted
• Garnish: strawberry halves

Preparation

1. Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie.

2. Spread 1 1/2 tsp. pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter.

3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Garnish, if desired.

Note: For testing purposes only, we used Braswell's Red Pepper Jelly. To prepare sandwiches without a panini press, cook in a preheated grill pan over medium-high heat 2 to 3 minutes on each side or until golden.

Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001886350

Mango Chicken Burritos

Fresh turkey breast can be substituted for chicken.
2 tablespoons fresh lemon juice 
2 tablespoons fresh lime juice 
2 tablespoons fresh orange juice 
1 tablespoon fresh grapefruit juice 
5 sprigs fresh cilantro 
4 sprigs fresh tarragon 
1/2 teaspoon coarsely chopped dried ancho chile 
1/2 teaspoon cayenne pepper 
1 teaspoon salt 
1 1/4 teaspoons freshly ground black pepper 
3 whole boneless, skinless chicken breasts(6 to 8 ounces each) 
6 eight-inch flour tortillas 
2 1/2 cups Mango Salsa 
6 romaine or 12 mizuna lettuceleaves, washed and cut into strips 
6 tablespoons nonfat sour cream 

1. Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours. 

2. Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place. 

3. Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream. 

Per serving (6 servings): 332 calories, 1 g fat, 83 mg cholesterol, 37 g carbohydrate, 766 mg sodium, 35 g protein, 3 g dietary fiber.


Source: Martha Stuart
http://www.marthastewartfans.com/cookingtips.htm

Strawberry and Cream Cheese Sandwich

Ingredients

• 1 tablespoon reduced-fat cream cheese, (Neufchâtel)
• 1/4 teaspoon honey
• 1/8 teaspoon freshly grated orange zest
• 2 slices very thin whole-wheat sandwich bread
• 2 medium strawberries, sliced

Preparation

1. Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Source: Eating Well
http://www.eatingwell.com/recipes/strawberry_cream_cheese_sandwich.html

Potato & Egg Italiano Sandwich

INGREDIENTS:

• 1 whole egg
• 2 egg whites
• 1/4 cup potato, peeled and diced
• 1 1/2 tsp olive oil, divided
• 1 tbsp water
• 1/4 cup sweet red pepper, diced
• 1/4 cup onion, diced
• 1 clove garlic, finely minced
• 1 1/2 tsp fresh basil, finely chopped
• 1 1/2 tsp low-fat Parmesan cheese
• Dash of ground black pepper
• 2 small whole-wheat Italian rolls, each cut in half
• 8 leaves raw spinach (about 1/2 cup)
• 4 slices tomato

INSTRUCTIONS:

1. Beat together whole egg and egg whites in a small bowl; set aside.
2. Sauté potato in medium pan with water and 1/2 tsp oil over medium heat. After 5 minutes, add red pepper, onion and garlic; cook until soft, then pour in eggs.
3. Meanwhile, in a separate bowl, mix basil, cheese, black pepper and remaining tsp of oil.
4. Stir eggs gently, then flip and cook until done.
5. Spread 1/2 basil-cheese mixture on top half of each roll. Then put 1/2 of egg mixture, 4 spinach leaves and 2 slices of tomato on other half of each roll; cover with roll top.

NUTRIENTS PER SANDWICH:

• Calories: 230
• Total Fat: 8 g
• Sat. Fat: 1.5 g
• Carbs: 29 g
• Fiber: 5 g
• Sugars: 6 g
• Protein: 12 g
• Sodium: 310 mg
• Cholesterol: 95 mg

Source: Clean Eating Magazine
http://www.cleaneatingmag.com/recipes/ce6_sandwich.html

Black Bean Burgers

Ingredients

1 (15-ounce) can black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced

Method

Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.

Nutrition

Per serving (about 8oz/222g-wt.): 290 calories (70 from fat), 7g total fat, 1g saturated fat, 35mg cholesterol, 670mg sodium, 45g total carbohydrate (10g dietary fiber, 6g sugar), 12g protein

Turkey Paninis w/ Sun-Dried Tomatoes

1 whole wheat baguette, cut crosswise in fourths

12 sun-dried tomatoes (packed in olive oil) patted dry and halved

2 oz part-skim mozzarella cheese, thinly sliced

6 1-oz slices reduced sodium fresh deli turkey

1 1/2 cup arugula leaves

Split open baguette sections and layer each bottom half with 6 pieces tomato, 1/2 oz cheese, 1 1/2 slices turkey and top half of bread. Toast sandwich on a countertop grill or panini press on medium heat, lid down, until lightly browned, about 6 minutes. If using stovetop method, toast about 3 inutes per side, or until lightly browned. 

As soon as the paninis are done toasting, open each and add 1/3 cup arugula. Slice each panini on the diagonal and serve immediately. 

Source: Clean Eating Magazine July/August 2009

Chicken Spinach Salad

4 4-oz boneless, skinless chicken breasts
Sea salt and fresh ground black pepper to taste
8 packed cups of spinach leaves
1/2 cup red onion, thinly sliced
2 tbsp canola oil
5 tbsp raspberry vinegar
1 1/2 cups raspberries or strawberries
2 oz goat cheese, crumbled
1/4 cup slivered almonds, toasted

Season chicken with salt and pepper. Cook chicken on a countertop grill until internal temperature reaches 160*F on an instant read thermometer, about 5 minutes per side, or until meat is opaque throughout. You may also cook chicken in a grill pan over medium-high heat for 5 to 6 minutes per side or until opaque. Let chicken rest for 5 to 10 minutes and slice

Meanwhile, combine spinach and onion in a large bowl. In a separate small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds. Divide salad amond 4 bowls, top with chicken and serve.

Nutrients: calories: 410, total fat: 18g, sat fat: 4g, monounsaturated fat: 9g, polyunsaturated fat: 4g, Omega 3's: 760mg, Omega 6's: 3,320mg, Carbs: 20g, Fiber: 6g, Sugars: 9g, Protein: 41g, Sodium: 500mg, Cholesterol 105mg

Source: Clean Eating Magazine July/August 2009

Sandwiches

Steak Wrap

Try this tastey wrap with leftover steak, lettuce, roasted red peppers and blue cheese.

Turkey- Basil Rolls

Yield: 3 servings (serving size: 2 rolls and 2 tablespoons dipping sauce)

Ingredients

Cooking spray
3/4 pound ground turkey
1/2 teaspoon salt-free Thai seasoning blend (such as Frontier)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3/4 cup cabbage-and-carrot coleslaw
6 (8-inch) round sheets rice paper (found at World Market)
12 basil leaves
6 tablespoons light sesame-ginger dressing 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add turkey and next 3 ingredients; cook 5 minutes or until done. Combine turkey mixture and coleslaw in a medium bowl.

2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 2 basil leaves on top third of sheet. Arrange 1/3 cup turkey mixture on bottom third of sheet. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).

3. Repeat procedure with remaining sheets, basil, and turkey mixture. Slice each roll in half diagonally. Serve rolls with dressing as a dipping sauce.

Nutritional Information

Calories:263 (30% from fat)
Fat:9g (sat 2g,mono 4.5g,poly 2.3g)
Protein:24.5g
Carbohydrate:20.8g
Fiber:0.4g
Cholesterol:65mg
Iron:2.3mg
Sodium:589mg
Calcium:9mg

Source: Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896129

Pear-Walnut Sandwiches

Yield: 4 servings (serving size: 1 sandwich)


Ingredients

1/2 cup (4 ounces) tub-style light cream cheese (sub for yogurt cheese)
8 (1.1-ounce) slices cinnamon-raisin bread, toasted (use Ezekiel Cinnamon Raisin found at your local health food store in the refrigerated section)
2 tablespoons finely chopped walnuts, toasted
2 Bartlett pears, cored and thinly sliced
1 cup alfalfa sprouts

Preparation

1. Spread 1 tablespoon cream cheese evenly over each of 8 bread slices. Sprinkle 1/2 tablespoon walnuts evenly over each of 4 bread slices. Top each evenly with pear slices, sprouts, and 1 bread slice. Cut each sandwich in half diagonally.

Nutritional Information

Calories:335 (29% from fat)
Fat:11g (sat 3.7g,mono 0.4g,poly 1.8g)
Protein:8.7g
Carbohydrate:52.2g
Fiber:5.9g
Cholesterol:15mg
Iron:2mg
Sodium:363mg
Calcium:56mg

Source: Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896119

Chicken-Orzo Salad with Goat Cheese

Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges.


Yield: 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)

Ingredients

1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson)
1 1/2 cups trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information

Calories:295 (23% from fat)
Fat:7.7g (sat 2.9g,mono 2.8g,poly 1.1g)
Protein:24.4g
Carbohydrate:32.1g
Fiber:2g
Cholesterol:55mg
Iron:2.4mg
Sodium:788mg
Calcium:40mg

Source: Laura Zapalowski, Cooking Light, APRIL 2008
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723375