2 slices whole-wheat bread
2-3 tablespoons hummus (any flavor)
1/4 cup peeled sliced cucumbers
2 tablespoons bean sprouts
chopped scallions
1 servings 1 sandwich
5 minutes 5 mins prep
1. Spread the hummus on one slice of bread.
2. Top with cucumber slices, bean sprouts and scallions (if desired).
3. Put the other slice of bread on top and viola! Hummus sandwich. (This is also good on a toasted bagel -- but not if you're a carb-watcher!).
Make these crunchy, protein-packed wraps in the morning. The romaine lettuce keeps these portable sandwiches fresh and crisp all-day long.
Prep time: 15 minutes, Serves 2
3 Tbsp. canola mayonnaise
1 Tbsp. Dijon Mustard
1/2 tsp. tarragon
1 tsp. dill
salt and freshly cracked pepper to taste
1 can (6 oz.) Lite Tuna packed in water, drained
1 cup organic celery, diced
1 Carrot, peeled and shredded
2 Tbsp. sunflower seeds, roasted or raw
2 Tbsp. almonds, sliced
2 large romaine lettuce leaves, cleaned
2 Whole Wheat Organic Tortillas
Mix the mayonnaise, mustard, tarragon, dill, salt and pepper in a small bowl. Add the tuna, celery, carrots, sunflower seeds and almonds and mix gently. Take one tortilla and place one lettuce leaf down the center of the tortilla. Add half of the tuna mixture on top of the lettuce and fold up the bottom end of the tortilla, fold in the sides and serve.
Ingredients:
Two slices pumpernickle / rye / dark bread
A few slices black-forest Ham
lots of parsley
a few spring onions
Dark Leaf Lettuce
Pepper
horshradish paste
mayonnaise
Basmaltic Vinegar
Olive Oil
Directions:
Finely chop parsley (approx one handful)
Cut spring onion(s) into fine circle slices. You can also separate bulb slices from green slices to use in different layers in the sandwich.
Select desired amount of Ham Slices and throw into a hot frying pan with a little olive oil. Dash with Basmaltic vinegar and black pepper, and fry for 30 sec to 1 minute.
Place Ham slices on one bread slice.
On second bread slice mix together horshradish and Mayo and spread onto bread.
Add a layer of chopped parsley
Add a layer of chopped spring onions
Sprinkle with pepper
Add a layer of lettuce
Combine Sandwich halves and cut in half - serve or save.
Boiled Peanuts
Prep Time: 1 minute
Cook Time: 3 hours
2 to 3 pounds fresh green peanuts
1 1/2 cups salt
Put the peanuts and the salt in a large stockpot. Cover completely with water. Bring to a boil and simmer for at least 1 hour and up to 3 hours. To check whether they are done, pull 1 or 2 peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat. When they are done, drain and serve immediately.
B.L.A.S.T - Bacon, Lettuce, Avocado, Sprouts, Tomato Sandwich. Perfect for Summer!
Directions:
*Sliced French Bread (Toasted if you like)
*Mayo
*Cooked Crisp Bacon
*Thin Sliced Avocado
*Sprouts
*Lettuce Leafs
*Tomato Slices
I dont like toasted bread so I make mine without toasting. Spread Mayo on Sliced French Bread. Layer all ingredients on and eat! Yum!
Backstory: My version of a sandwich I loved to eat at this little dinner on my Honeymoon in Key West!
This sandwich was inspired by a grocery store sandwich and it is AMAZING!
You Need:
-French Baguette bread
-Sliced deli chicken
-Sliced Havarti Cheese
-store-cought pesto
-Mixed Baby Greens
-Tomato slices
-Butter
Assemble the sandwich with just a little bit of butter and a lot more pesto on both sides of the bread. The mixed greens and pesto and havarti all together just make a great, earthy sandwich that was the best I have made in a long time!
I have noticed lately there are a few people who have never heard of these. How could you not? They are so good and are well worth a try! Easy and kids love it!
INGREDIENTS:
* 1 pound lean ground beef
* 1 (1 ounce) package taco seasoning mix
* 4 (2.5 ounce) packages Frito Lay corn chips
* 2 cups shredded lettuce
* 1 chopped fresh tomato
* 1 cup shredded Cheddar cheese
* 1/3 cup salsa
* 1/2 cup sour cream
DIRECTIONS:
Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.
Backstory: I think this is just a worldwide recipe for Walking Tacos. This is how they are made, no matter where I have eaten them! These are special because my kids have so much fun with them! Just throw your left over taco stuff in a Frito bag when your in a hurry!
This is based on a sandwich I had at a local artisan bakery. You'll enjoy every flavorful bite!
1 6-ounce can tomato paste
2 canned chipotle peppers
1 tablespoon adobo sauce (the sauce in which the peppers are canned)
1 tablespoon molasses
4 large slices sourdough bread, cut 3/4 inch thick
4 ounces New York State Cheddar cheese, cut into 8 thin slices
4 thin slices red onion, in rings
1/4 cup coarsely chopped cilantro.
1 large or 2 small tomatoes, sliced 1/4 inch thick.
1. In a blender or small food processor, combine tomato paste, chipotle peppers, adobo and molasses. Puree until smooth.
2. Taste chipotle pepper spread to determine the spiciness, then spread one side of each slice of bread with desired amount. Refrigerate the extra sauce.
3. On each of 2 slices of bread, place 2 slices cheese. Top with onion rings, then sprinkle with chopped cilantro. Add tomato slices, and top with remaining cheese. Put slices of bread, pepper sides down, over sandwiches.
4. If using a sandwich grill, follow the instructions. Otherwise, place a large skillet or saute pan over medium heat for 30 seconds. Put sandwiches in pan, and weight with a clean heavy pot. When bread has begun to toast and brown and cheese is melting, in 1 to 2 minutes, flip sandwiches over and toast other sides.
Yield: 2 sandwiches.
I don't use any real measurements in this, so you may want to adjust according to your tastes. It's very good and low fat.
2 packets tuna fish, in water
1 stalk celery, chopped
1 hard boiled egg, chopped
1 tsp fresh dill
juice from 1/2 lemon
1 dill pickle, chopped
salt & pepper to taste
1/2 cup low fat mayonaise (more or less depending on your tastes)
Combine all ingredients in a bowl. I put mine on toasted wheat bread, with a pickle on the side.
I can't tell how many times I have heard this as a recommendation for a tasty on-the-go (and oh yes healthy) snack... and even though this doesn't sound like much... I have to tell ya it is absolutely delicious! Frozen grapes have a wonderfully smooth mouth feel and I often snack on them when I crave ice cream and desserts (about every day) Try it and you will be sold!
Recipe
- grapes (any variery although I love the green grapes)
- rinse and dry grapes
- measure out in 1/2 cup portions
- place in a freezer bag (sandwhich or snack size)
- freeze overnight and enjoy!
This is from the movie Spanglish with Adam Sandler (Sony) I haven't tried it yet but keep meaning to.
Total time: 20
Servings 1
3-4 thick slices of bacon
2 slices monterey Jack cheese
2 slices pain de campagne (rustic country loaf), toasted
1 tablespoon mayonnaise
4 slices tomato
2 leaves butter lettuce
1 teaspoon butter
1 egg
1. Cook the bacon until crisp
drain on paper towels and set aside
2. Place the slices of cheese on one slice of the toasted bread
and place in a toaster oven or under a broiler to melt the cheese.
3. Spread the other slice of toast with the mayonnaise,
top with cooked bacon, the sliced tomato and the lettuce.
4. In a nonstick skillet, melt the butter over medium heat.
Fry the egg, turning over briefly when the bottom is set (keep the yoke runny)
5. Slide the finished egg on top of the lettuce.
top with the other slice of toast, melted cheese side down.
place the sandwich on a plate and slice in half, letting the yoke run down the sandwich.
Health information is too depressing to post - if you want to know its posted on this website:
http://members.cox.net/jjschnebel/SpangSand.html
Ingredients:
For the Batter:
2 cups unbleached all-purpose flour
1 cup cornstarch
1 tablespoon baking powder
1 tablespoon baking soda
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 cup club soda
1-1/2 cups dark beer
For the Sandwiches:
6 slices white or whole-wheat sourdough bread, each buttered on one side
6 ounces Gruyère cheese, sliced into 18 1/16-inch-thick slices
8 ounces smoked ham, such as Black Forest, sliced into 9 1/16-inch-thick slices
8 ounces roast turkey, sliced into 9 1/16-inch-thick slices
5 tablespoons strawberry jam, plus extra to serve on the side
Vegetable oil, for deep-frying
1/2 cup powdered sugar
To make the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cayenne, and salt. Whisk in the club soda and beer. The mixture should be the consistency of pancake batter. Refrigerate until you're ready to use it.
To assemble the Sandwiches: Set half of the slices buttered side down, and cover with the cheese slices, folding them over if they extend past the edges. Layer the ham and turkey over the cheese, and spread the jam over the turkey. Place the top slice of bread on, buttered side up.
Grill the sandwiches on both sides.
Pour the oil into a deep heavy-duty saucepan to fill it halfway. Heat the oil to 350°F (175°C), measuring the temperature on a deep-fat thermometer.
Cut the sandwiches on a diagonal into thirds, to make 9 triangular pieces.
Stir the batter. Dip each sandwich piece into the batter, thoroughly coating it. Fry the pieces 2 or 3 at a time, being careful not to overcrowd them in the pan. Cook them for about 3 minutes on each side, until they're nicely browned, and transfer to a paper towel to drain. Allow the oil to come back up to temperature before you fry the next batch of sandwiches.
Place the sandwiches on a platter. Sift a very heavy layer of powdered sugar over them, and serve with a side of jam.
YIELD: 9 pieces
This is a tried-and-true recipe from Ellie Krieger. Nuts are an excellent snack, full of vitamins, protein and "good fat" they will keep you from devouering other less nutritious quick foods. Watch your portions, though, a handful is enough. Pack them in snack pack sandwich bags.
These offer a nice kick of spice so they are great in the afternoon or evening between meals.
Makes 6 servings (handfuls)
1 cup unsalted raw almonds (if you use roasted and salted almonds, just omit step 1 and the salt - if you use roasted unsalted almonds, just omit step 1)
1 tsp olive oil
1/2 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp cayenne pepper
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
Step 1: Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
Step 2: In a small bowl, stir together the cumin, garlic, cayenne pepper and salt.
Step 3: Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds.
Step 4: Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed.
Step 5: Add the hot pepper sauce and stir to distribute.
Steo 6: Remove the almonds from the pan and allow them to cool before serving.
Crunchy, a little bit salty and 100% delicious. Pita chips are excellent with hummus, white bean dip, salsa or all alone! So much healthier - and fresher than potato chips!
Warm Pita Chips
- slice whole pita into six triangles
- spray with olive oil mister to lightly coat
- lightly sprinkle salt and garlic powder over triangles
- cook at 300 degrees for 10-15 minutes (idea: put them in half way through the chicken cooking time)
- remove and serve warm
Raisin bread
1 pear for 2-3 sandwiches
brie
watercress
Slice pears and place on bread, top with watercress and brie and grill either in panini press or in a pan with a little butter or olive oil on bread.
for 1 sandwich
1 piece flat bread/pocketless pita
1-2 pieces thin cut grilled chicken
basil pesto
5 thin slices of green apple
2 slices pepper jack
Spread pesto on one side of flat bread. Cut bread in half.
Place apple slices on one side of bread, top with cheese and chicken and other piece of bread.
Grill in a pan or panini press until cheese is melted and bread is crunchy
1 egg
1 medium carrot
1/4 cup chopped red onion
3 whole wheat tortilas (I used South Beach)
6 tablespoons of colby/jack cheese shreded
1. grate the carrot to shreed it
2. mircowave the tortias for 10 seconds, then placee each one on a piece of plastic wrap then
4. sprinkle about 2 Tablespoons of shredded colby jack cheese on each tortilla
5. place the onion and carrot in a small fry pan that has been spray with PAM or another type of no stick
6. cook for about 30 seconds and then break egg over pan and mix it in and conintue cooking until the egg is done.
7. then divide amoung the three tortila
8 fold the ends over and roll the tortia up like you would for a bruito
9. wrap in plastic wrap
refridgatere until ready to take them with you.
10. When you want to eat warm in Microwave for 30 seconds
I made these beacuse I wanted something different for lunch.
1 to 2 Tablespoons choppen red onion
1/4 cup shreeded colby jack cheese
2 whole wheat tortilas
place the cheese and onion on one tortila and then top with the second, and cook for 1 1/2 min in Quesdila maker.
If you don't have a Quesdila maker you can place half of the ingredients on half of the tortila and then fold over and heat in the george formen grill or in a fry pan on the stove.Makes 2 servings
I made this recipe for a quick low cal lunch,
2 slices of whole wheat bread
1 table spoon choped onion
5-7 slices of thin slice Ham (also great with Turkey)
1/4 to 1/3 cup of shreed cheese
place cheese, onion, meat between the bread and cook in the George foreman grill 2min, or on the stove.
This is My husbands favorite sandwhich. I invented it a while back as something different.
**I made these crackers once for a group of friends and now anytime I show up for a get together, these are requested...
- 1 box of saltine crackers
- 3/4 cup of oil (I use smart balance, but you can use vegetable or canola oil as well)
- 1 pkg fat-free Ranch dressing MIX (Sometimes I use a package and a half - depends on how seasoned you want the crackers)
- Cayenne pepper (use as much or as little as you'd like)
Measure out 3/4 cup of oil in a 2 cup measuring cup. Add in ranch dip mix and cayenne pepper and stir until well blended. In a gallon-sized ziploc baggie, layer 1 sleeve of crackers with 1/4 of oil mixture - continue until all crackers and all of the oil mixture is in the bag. Flip and turn the bag until the majority of the crackers are coated. Lay on the counter. Flip the bag over every 15-30 minutes until all of the oil is absorbed.
These are best made a day in advance to allow the crackers time to soak in all of the seasoning.
They are great served with cream cheese (I get the whipped kind so it's easier to spread), an avacado dip, or along side chili or spicy soups!
Enjoy!
Bierocks
Dough:
2 1/4 tsps. dry yeast
1 cup warm milk
1/4 cup sugar
1/4 cup vegetable oil
1 tsp. salt
2 eggs, beaten
4+ cups bread flour
Filling:
1/2 medium-sized onion, chopped
1 lb. ground beef, pork, or turkey (I used turkey)
1 TB. vegetable oil
1/2 small head of cabbage, shredded
salt and pepper, to taste
1. Dissolve sugar and yeast in warm milk. Let stand until foamy, about 5 minutes. In a heavy -duty mixer, combine oil, salt and eggs; add yeast mixture. Add 1 cup of flour and beat for 1 minute. Beat in 1/2 cup of flour at a time, until dough pulls away from sides of bowl.
2. Switch to dough hook. Knead on low speed, adding remaining flour 1 TB. at a time, until smooth and elastic, about 8 minutes.
3. Place dough in a well-oiled large bowl and loosely cover. Let rise in a warm place for 1 hour, or until doubled in size.
4. To make filling, heat oil over medium-high heat. Add meat and onion and cook until meat is browned, stirring to crumble. Add cabbage and cook until wilted. Season with salt and pepper. Let cool.
5. Punch dough down and let rest 5 minutes.
6. Divide dough in half. Roll each half into a letter-sized rectangle (roughly 8 by 11) and cut each rectangle into 6 squares. Spoon 1/4 cup filling into center of each square. Bring opposite corners together at the center, pinching corners and seams to seal. Place seam side down on a large baking sheet covered with parchment paper. Repeat with remaining dough. Cover and let rise 20 minutes.
7. Preheat oven to 375 degrees.
8. Uncover and bake until lightly golden, about 15 minutes. Cool on wire racks.
Makes 12 bierocks.
Backstory: From one of my favorite food blogs, deliciousdelicious.com. It hasn't been updated in ages, but I love it.
Combine 1/3 C Chopped or shredded chicken, 2Tbsp chopped celery, 1Tbsp light mayo, 1tbsp salsa and 1tbsp shredded cheddar cheese. toss to mix.
Serve on bread,taco shells, tortillas or with crackers.
My work started a fitness/nuttrition program and this was one of the "brown bad" quick lunch ideas.
it is very good!
You'd never guess the sweetness of this dish is from soda!
1 lb. ground beef
1 medium onion chopped
1 1/2 tablespoon flour
1 c. coca-cola
2/3 c. ketchup
2 TBSP vinegar
1 TBSP worchestershire sauce
2 level tsp. dry mustard
1. Brown beef and onion in large skillet; drain fat.
2. Stir in remaining ingredients as listed. Mix well. Cover and simmer 30 min.
3. Serve over toasted buns.
"This sandwich is called a 'Media Noche' which translates to 'Midnight.' It makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips." Original recipe yield: 4 sandwiches.
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1/2 pound thinly sliced deli turkey meat
1/2 pound thinly sliced cooked ham
1/2 pound thinly sliced Swiss cheese
1 cup dill pickle slices
1/2 cup olive oil
1. In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
2. Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
"This recipe makes tender, wonderfully flavored meat that is great for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, etc. for people to 'build their own burritos'." Original recipe yield: 4 to 6 servings.
5 pounds chuck roast
2 cubes beef bouillon
2 tablespoons salt
2 teaspoons garlic salt
2 bay leaves
2 tablespoons whole black peppercorns
2 teaspoons dried oregano
1 1/2 teaspoons dried rosemary
Recipe
1. Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
2. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.
"A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side." Original recipe yield: 1 sandwich.
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
1/2 cup milk
1. Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.
"A quick and easy warm chicken sandwich. (TIP: Two 5-ounce cans of chunk chicken, drained and flaked, can be substituted for cubed cooked chicken.)" Original recipe yield: 4 sandwiches.
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken meat
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped pimento peppers (optional)
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup croutons
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.
3. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
4. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
"I initially chose to try out this recipe simply for the fact that I love mushrooms and sun-dried tomatoes. Well, it shouldn't be surprising to learn that I loved the sandwich! The garlic herb mayonnaise really added a lot to the sandwich, so if you are tempted to skip it to save time, I beg you not to."
Grilled Portobello and Sun-Dried Tomato Sandwich with Garlic Herbed Mayonnaise
For the Garlic Herbed Mayonnaise:
1/3 c. Hellmann's or Best Foods mayonnaise
2 tsp. white wine vinegar or lemon juice
1 tsp. finely chopped flat-leaf parsley
1 tsp. minced fresh rosemary
1/2 tsp. minced garlic
4 kaiser rolls
4 large portobello mushroom caps (about 1 1/4 pounds)
1/4 c. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4-8 sun-dried tomatoes halves packed in olive oil (I use more like 4 halves per sandwich)
2 large leaves romaine lettuce
Heat a pan to medium-high heat. Brush the portobellos with olive oil and season liberally with salt and pepper on both sides. Add to heated pan and cook for 5-8 minutes on the first side, then turn over and cook for 4-5 minutes on the second side.
Heat your rolls gently in the microwave and spread both halves with your mayo mixture. Place as many as desired sun-dried tomatoes on your roll and top with a portobello. Finish with the romaine and top with other half of the roll. Enjoy!
I got this recipe from my local newspaper. Every wednesday they have a section called "Taste" and it has all the best places to eat for each type of food and price range and this was in today's...
Ingredients: 2diced cooked grilled chicken breasts, 1(15oz)can rinsed black beans, 2 ears corn cooked and kernels removed, 1lrg chopped tomato, 1/4cup chopped red onion, 1/4cup spicy or regular bbq ranch dressing, leaf lettuce, 1chopped red bell pepper;
Directions: In medium bowl, combine chicken, beans, corn, tomato, onion, and dressing. Toss gently. Toast two slices of bread(your favorite kind) and fill with mixture as desired. Place lettuce on sandwich. Garnish with bell pepper. Serve & Enjoy!!
**Can sub and omit certain ingredients if desired... let me know what you think about this...**
I whipped this up by chance when I was really hungry one day... I love it because it's so quick and so full of protein.
Ingredients:
1 (15-ounce) can garbanzo beans (aka chickpeas)
1/2 cup Kraft Zesty Italian Dressing
1 teaspoon curry powder
(optional) ground cayenne pepper to taste
Pour the beans into a bowl, add the dressing, and sprinkle on the curry powder and cayenne. Mix well. Voila! Instant protein-packed snack, and oh-so-tasty!