Soy Marinated Pork Sandwich with Carrot Ribbon Salad Topping

This sandwich has a very Vietnamese taste.  We all enjoyed it.

serves 4 ( 6 points +)

• 1-1/2 T. brown sugar
• 1-1/2 T. low-sodium soy sauce
• 2 tsp. crushed garlic
• 2 tsp. chili garlic sauce
• 3/4 tsp. fresh crushed ginger
• 3/4 tsp. dark sesame oil
• 12 oz. lean pork tenderloin, cut into thin slices
• 2 T. rice vinegar
• 2 tsp. canola oil, divided
• 1/4 tsp. sugar
• 1 c. shaved carrot
• 1/4 c. diagonally cut green onions
• 1/4 c. fresh cilantro
• 4 light hamburger buns

Combine first 6 ingredients in a medium bowl. Add pork and toss to coat. LEt stand 15 minutes.
While pork marinates, combine vinegar, 1 tsp. canola oil and sugar in a medium bowl. Add carrot, onions and cilantro; toss to coat.

Preheat broiler to high.

Heat a large skillet over medium-high heat. Add 1 tsp. oil to pan and swirl to coat. Add pork to pan. Cook until done, turning occasionally ( 3-5 minutes)

While pork cooks, place buns on a baking sheet, cut sides up. Broil 1 minute or until lightly toasted. Top buns with pork and carrot mixture.

"Cooking Light"

Steak Sandwich with Arugula and Fresh Herb Topping

This fast, filling sandwich can be made in about 15 minutes. The topping is similar to a pesto sauce, but with less oil and without nuts. Our family loved the flavor combinations in this recipe.

serves 4 ( 11 points +)

• 1 lb. flank steak
• 2 T. olive oil, divided
• salt and pepper
• 1 ( 12 oz) French bread baguette
• 1-1/2 c. arugula, divided
• 1/2 c. fresh, flat-leaf parsley
• 2 T. grated Parmesan cheese
• 1 T. fresh lemon juice
• 1 garlic clove, crushed
• 2 plum tomatoes

Preheat broiler to high.
Heat a large nonstick cast iron or grill pan over medium-high heat. Rub steak evenly with 1-1/2 tsp. olive oil. Season with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired doneness. Remove from pan; let stand 5 minutes. Slice thinly against the grain.

Cut bread in quarters, crosswise, then split open Hollow out tops and bottom of bread, leaving 1/2 inch shell.. Place bread, cut sides up, on a baking sheet or broiler pan. Broil for 1-1/2 - 2 minutes or until toasted.

Place 1-1/2 T. oil, 1/2 c. arugula, parsley and remaining ingredients, though garlic into a food processor. Process until smooth. Spread parsley mixture over bread. Layer bread with remaining arugula, steak and tomato. Cover with top halves of bread.

adapted from "Cooking Light"

Vietnamese Chicken Sandwiches

Lots of fresh and vibrant ingredients in this recipe!

serves 4 ( 10 points +)

• 1 ( 12 oz.) French bread baguette
• 2 tsp. canola oil
• 1 lb. chicken cutlets
• 1/4 tsp. black pepper
• 2 tsp. minced garlic, divided
• 1 T. low-sodium soy sauce
• 2 tsp. dark sesame oil
• 2 tsp. hoisin sauce
• 1/2 c. sugar
• 1/2 c. rice vinegar
• 1 c. matchstick-cut carrots
• 1 c. very thinly sliced radishes
• 2 c. thinly sliced English cucumber
• 1-1/2 c. thinly sliced romaine lettuce
• 1/2 c. cilantro leaves
• 1 T. hot chile sauce

Cut bread in half horizontally; hollow out, leaving a 1 inch thick shell.

Heat oil in a large skillet over medium-high heat. SPrinkle chicken with pepper. Saute 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.

Combine garlic, soy sauce, sesame oil and hoisin in a bowl; add chicken and toss to coat.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolved. Add carrot and radishes. Cool; drain, reserving 2 T. vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro and hot chile sauce. Cut into 4 equal portions.


adapted from "Cooking Light"

Tuna Melt

As you can tell from my last few posts, I have been in a sandwich mood...breakfast, lunch and dinner! 
This tuna melt was very satisfying and was a good source of protein.

serves 4 ( 6 points+)

• 1 can ( 7 oz.) tuna packed in water, drained
• 3 T. canola mayonnaise
• 1 celery stalk, finely chopped
• 2 T. red onion, finely chopped
• 1 tsp. dried dill
• 1 Roma tomato, sliced thinly
• 4 slices 2% American cheese
• 4 sandwich thins (100 calories)

In a medium bowl, combine the first 5 ingredients. Spoon 1/4 of mixture onto each of four sandwich thins. Top with tomato and cheese. 
Spray a nonstick skillet with cooking spray. Grill until cheese is melted and sandwich thins are browned and toasted.

Chicken, Roasted Red Pepper, Tomato, Pesto Panini

Try this amazing sandwich for a satisfying dinner. Pair it with something lower in points like green beans, soup or a nice salad.

serves 4 ( 12 points +)

• 12 oz. ciabatta bread
• 12 oz. boneless, skinless chicken breast
• salt and pepper to taste
• 4 T. reduced-fat pesto sauce
• 4 oz. fresh mozzarella, sliced
• 1 medium plum tomato, sliced
• 1 roasted red bell pepper, sliced

Cut ciabatta in four equal pieces, then cut each piece open horizontally.

Season chicken with salt and pepper. Heat a large nonstick skillet coated with spray. Cook chicken until no longer pink. Slice chicken thinly.

Spread 1 T. pesto sauce on each sandwich. top with mozzarella, chicken, tomato and red pepper. 
Cook on a panini maker or grill in a frying pan with a heavy object on top of the sandwich to slightly flatten.

Roasted Tomato and Mozzarella Panini with Balsamic Syrup

This grown-up grilled cheese is sure to please! The tomatoes will take a bit of time to roast, so plan ahead. This recipe is wonderful with tomato soup!

Serves 8 ( 8 points +)

• 2 ( 10 oz) loaves French bread baguette
• 8 oz. fresh mozzarella
• salt and pepper to taste
• basil and oregano to taste
• 2 T. olive oil, divided
• 6- 8 Roma tomatoes, sliced
• 1/2 c. balsamic vinegar

Spray a large baking sheet with nonstick spray. Preheat oven to 350. Place tomatoes in a single layer on baking sheet. Drizzle with 1 T. olive oil. Sprinkle with salt and pepper. Roast 50-60 minutes or until softened.

Bring vinegar to boil in a small pot. Reduce heat and simmer until liquid is reduced to about half.

Meanwhile, cut each baguette into 4 pieces and slice open. Brush one side of each bread piece with remaining 1 T. olive oil. Place cheese on the other side of the bread. Top cheese with roasted tomatoes.
Grill sandwiches on a grill pan or panini pan. Drizzle each panini with balsamic syrup.

Mini Philly Cheesesteak Sandwiches

Perfect for a small party or for a family with boys! I made 12 of these tonight and only 3 were left! 

serves 12 ( 7 points +)

• 1-1/2 lbs. lean sirloin steak
• 1 bell pepper, sliced
• 2 onions, sliced
• 2 tsp. olive oil
• 4 T. Worcestershire sauce
• 1-1/2 tsp. hot sauce
• salt to taste
• 3/4 c. part-skim shredded mozzarella
• 12 ciabatta or French rolls ( 2 oz. each)

Preheat oven to 400 degrees.
Heat a large cast iron or nonstick skillet coated with cooking spray.
Cook steak to desired doneness. Remove from pan and let stand 5 minutes before slicing thinly against the grain.

Meanwhile, add 2 tsp. oil to the pan. Add peppers and onions and cook until tender. Return sirloin to pan. Add Worcestershire sauce, salt and hot sauce. Heat through.

Place sirloin mixture on buns. Top each with 1 T. mozzarella. 

Bake for 3-5 minutes or until cheese is melted.

Steak Sandwiches with Pickled Onion and Herb Aioli

I am always on the lookout for a good steak sandwich recipe, so when I came across this recipe from "Cooking Light", I knew I had to try it. I did not have the exact ingredients on hand, so I substituted with what I did have. It turned out great!

Serves 4 ( 10 points +)

• ¼ c. water
• ¼ c. cider vinegar
• 2 T. sugar
• 1 c. thinly sliced red onion
• ¼ c. canola mayonnaise
• 1 T. chopped fresh thyme
• 1 T. chopped fresh basil
• 1 T. lemon juice
• 1 garlic clove, minced
• 1 lb. flank steak, trimmed
• 1-½ tsp. olive oil
• salt and pepper to taste
• 1 ( 12 oz) French bread baguette, cut into 4 pieces
• 1 c. fresh baby spinach leaves

Combine first 3 ingredients in a microwave saft bowl. Microwave for 2 minutes on high or until boiling. Stir in onion and let stand at room temperature for 30 minutes.
Preheat grill to medium-high heat.
Combine mayo with the next 4 ingredients ( through garlic) and set aside.
Rub steak evenly with oil and sprinkle with salt and pepper. Grill until desired doneness.
Let steak stand for 10 minutes. Slice thinly across the grain.
Hollow out each baguette piece on top and bottom. Place baguettes, cut side down on grill rack and cook for 1-2 minutes or until toasted.
Drain onion mixture and discard liquid.
Place steak on bottom halves of baguette. Top with onion and spinach. Spread mayo mixture over top halves of baguette; place on sandwiches.

PLT with Pesto Sandwich

What is a PLT you wonder? It is a Pancetta, Lettuce and Tomato Sandwich.
Yesterday, I stopped by our local Italian store to buy some pancetta. Pancetta is the Italian version of bacon. It is in a circular form. Get it sliced thin and it fries up in no time!

serves 6 ( 7 points +)

• 6 small ciabatta rolls ( I used Take and Bake rolls)
• ¼ lb. thinly sliced pancetta
• 1 large beefsteak tomato, sliced
• Romaine lettuce leaves
• 6 T. reduced-fat pesto sauce

Fry pancetta in a pan until slightly crisp. Drain on paper towels.
Slice rolls, spread one side with 1 T. pesto sauce. Top with cooked pancetta, lettuce, tomato.

Cilantro Lime Chicken Sandwiches

Another great grilling recipe…perfect for summer!


serves 8 ( 10 points +)

• ½ c. canola oil
• ¼ c. lime juice
• 4 tsp. ground cumin
• 8 boneless, skinless chicken breast halves ( 4 oz. each)
• 1 c. fat-free spreadable cream cheese
• ⅓ c. chopped, fresh cilantro
• ¼ c. chopped red onion
• salt and pepper to taste
• 8 Healthy Life Buns ( 2 points each)
• 1 ripe avocado, peeled and thinly sliced
• 2 medium tomatoes, sliced

In a large ziplock bag, combine the first 3 ingredients. Add chicken, seal bag, turn to coat and refrigerate for at least 1 hour.


In a small bowl, combine the cream cheese, cilantro, red onion, salt and pepper; chill until serving.


Drain and discard marinade. Grill chicken, covered, over medium heat until no longer pink.


Spread cream cheese mixture onto buns. Layer with avocado, tomatoes and chicken.

"Healthy Cooking"

Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes

before going on the grill pan

After grilling

These sandwiches are a bit of work, but well worth the effort. I would give myself an hour to make these from start to finish, including marinating time.


serves 4 ( 10 points +)

• 2 T. olive oil, divided
• 1 tsp. chopped fresh rosemary
• 4 ( 4 oz) chicken breast halves ( boneless, skinless)
• ¼ c. chopped drained oil-packed sun-dried tomatoes
• ⅛ tsp. crushed red pepper flakes
• 4 garlic cloves, crushed
• 1 ( 6 oz.) package fresh baby spinach
• salt and pepper to taste
• 8 ( 1 oz) slices Italian bread
• ½ c. shredded mozzarella

Combine 2 tsp. olive oil, rosemary and chicken in a large ziplock bag. Marinate for 30 minutes.
Heat a large nonstick skillet over medium heat. Add remaining 4 tsp. oil to the pan. Add sun-dried tomatoes, crushed red pepper and garlic. Saute 1 minute. Add spinach; cook until spinach barely wilts. Season with salt; set aside.


Heat a grill ( I used a George Foreman) pan over medium high heat. Sprinkle chicken with salt and pepper. Grill until meat is no longer pink. Slice chicken.


Top each of 4 bread slices with chicken, then spinach mixture, then 2 T. mozzarella. Top with remaining bread slices.


Recoat grill pan or panini pan with nonstick spray. Arrange 2 sandwiches on pan. Place a cast iron skillet on top of sandwiches. Press gently to flatten. Cook until browned on each side. Repeat with remaining 2 sandwiches.

from: Cooking Light

Mediterranean Breakfast Sandwich

Quick to make, healthy and great tasting!


serves 1 ( 5 points + )

• 1 multi-grain sandwich thin
• ½ c. fresh spinach leaves
• sliced tomato
• 1 egg
• 1 T. reduced-fat feta cheese
• salt and pepper to taste

Toast sandwich thin. Place spinach leaves on bottom half of sandwich thin. top with tomato slices.

Cook egg over-well in a nonstick skillet coated with cooking spray. Place cooked egg on top of tomato slices, then top with feta and top of sandwich thin.

Chicken Club Sandwiches

shown with only one slice of bread. You can deduct 2 points if you use only one slice of bread.

This sandwich is sure to satisfy your appetite!


serves 4 ( 12 points + )

• 1 T. olive oil
• 4 ( 4 oz) boneless, skinless chicken breast halves
• garlic powder, salt and pepper to taste
• 2 tsp. lime juice
• 1 medium avocado, peeled and mashed
• 8 ( 1 oz) slices sourdough bread, toasted
• 4 green leaf lettuce leaves
• tomato, sliced
• 4 slices reduced fat bacon, cooked crisp

Heat a large skillet over medium heat. Sprinkle chicken with garlic, salt and pepper. Add to pan and cook until chicken is no longer pink; slice.

Combine avocado with lime juice and a little salt.

Spread avocado mixture on one slice of bread. Top with lettuce, tomato, chicken and bacon. Top with remaining slice of bread.

adapted from "Cooking Light"

Grilled Pepper Jack BBQ Chicken Sandwiches

Another awesome sandwich that just says, "Summer"!

serves 4 ( 8 points +)  (without bun  6 points + )

4 boneless, skinless chicken breast halves
salt and pepper to taste
4 reduced fat center cut bacon strips, cooked
2 slices Sargento Pepper Jack cheese
4 T. BBQ sauce
lettuce
tomato
red onion
4 light buns such as "Healthy Life"

Sprinkle chicken with salt and pepper. Grill until juices run clear. Top with BBQ sauce, cooked bacon strips, and cheese. Let cheese melt. Serve on buns with lettuce, tomato and onion.

Spicy Chicken Sandwiches with Cilantro Lime Mayo

This recipe was adapted from "Cooking Light".  It has a nice little bite to it which is balanced nicely with the cilantro lime mayo. Plan ahead because the chicken will need time to marinate.

Serves 8 ( 6 points +) add additional points for bun

Mayo:
½ c. fat-free mayo or Miracle Whip
¼ c. chopped fresh cilantro
1 T. fresh lime juice
1 garlic clove, minced

Chicken:

⅓ c. egg beaters
3 T. hot sauce such as Tabasco
1 tsp. dried oregano
½ tsp. salt
4 ( 8 oz) chicken breasts, cut in half horizontally to make 8 ( 4 oz) chicken cutlets
2 T. olive oil
4-½ oz. ( about 6 c. ) baked tortilla chips, crushed

Remaining ingredients:
8 buns
lettuce leaves
red onion slices
tomato slices

To prepare chicken, combine egg beaters, hot sauce, oregano and salt in a large ziplock bag. Add chicken cutlets, seal and turn to coat. Refrigerate for 2 hours or up to 8 hours.

Crush tortilla chips. Remove chicken from bag and press into tortilla chip crumbs. Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil. Cook 4 cutlets at one time until browned and cooked through. Repeat with remaining cutlets and oil.
Serve on buns with cilantro lime mayo and desired toppings.

Chicken Parmesan Sandwiches

Easy...one of my favorites!


serves 4 (7 points + )

• 1/4 c. fat-free Italian dressing
• 1/3 c. seasoned bread crumbs
• 4 boneless, skinless chicken breast halves ( 4 oz. each)
• 1/2 c. tomato sauce seasoned to your liking
• 1/4 c. shredded mozzarella cheese
• 8 slices light Italian bread, toasted

Dip chicken in dressing, then in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 400 degrees for 15 minutes. Top with sauce and cheese and bake an additional 10 minutes. Serve on toasted bread.

Roast Pork Sandwiches with Peach Chutney

serves 4 (9 points +)

• 1 pork tenderloin ( 1 pound)
• 2 T. Dijon mustard

Peach Chutney:

• 1/4 c. peach preserves
• 3 T. finely chopped onion
• 1 small garlic clove, minced
• 1/4 tsp. dried mustard
• 1/8 tsp. salt
• 1/8 tsp. ground ginger
• 1/8 tsp. ground cinnamon
• dash cayenne pepper
• dash ground cloves
• 1/4 c. fat free mayo
• 4 onion rolls, split and toasted
• lettuce or spinach leaves

Brush pork with mustard, place on a rack in a shallow roasting pan. Cover and bake at 425 for 40-45 minutes or until meat thermometer reads 160 degrees. Let stand for 5 minutes. Slice thinly.


Meanwhile, for chutney, in a small saucepan, combine preserves, onion, garlic and seasonings. Bring to a boil. Reduce heat to low and cook 7 minutes or until thickened. Set aside to cool.


Spread mayo over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops.


adapted from "Healthy Cooking"

Prosciutto, Fresh Fig and Parmesan Sandwiches

Figs are amazing! They have long been prized for their delicious taste. The Romans held figs in high regard and planted them in all of the lands they conquered. Pliny, a Roman writer of the first century, said " Figs are restorative. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles."
The irresistible taste of the fig was the undoing of Cleopatra. Knowing she would reach for a fig, her enemies hid an asp in a basket of them!
Prosciutto and fresh figs are a classic Italian combination. This recipe was adapted from Cooking Light, using ingredients I had on hand. The combination of flavors is amazing!

Serves 4 ( 6 points)

4 tsp Dijon mustard
8 ( 3/4 oz) slices of Italian bread ( toasted)
Romaine lettuce leaves
2 oz. very thinly sliced prosciutto
2 oz. fresh Parmesan cheese, shaved
8 fresh figs, cut into thin slices
2 T. strawberry jam ( or fig jam if you can find it)

Spread 1 tsp. mustard over 4 slices of bread.  Arrange lettuce leaves over each bread slice. Divide prosciutto evenly over bread slices. Top evenly with cheese, then figs. Spread 1-1/2 tsp. jam over top piece of bread. Top each serving with 1 bread slice, jam side down.

Caprese Salad with Chicken Wraps

A perfect recipe for a light, summer meal.

Caprese Salad with Chicken Wraps: serves 4 (8 points + )

Dressing:

• 2 T. olive oil
• 2 T. white wine vinegar
• 1/4 tsp. each salt and pepper

Salad:

• 4c. chopped Romaine lettuce
• 1-1/2 c. shredded chicken breast from a rotisserie chicken
• 3/4 c. ( 3 oz) fresh mozzarella cheese, chopped
• 1/2 c. fresh basil leaves, torn
• 1 pint cherry tomatoes, quartered
• 4  flat breads, such as Flat Out Bread

Heat each flat bread in a nonstick skillet coated with cooking spray.
Whisk dressing ingredients. Toss salad ingredients in a large bowl. Drizzle with dressing and toss to coat. Arrange about 1-1/2 c. salad in the center of wrap. Roll and slice in two.

Toasted Clubs with Dill Mayo

Toasted Clubs with Dill Mayo: Makes 2 ( 5 points)

2 T. FFmayo
1/4 tsp. dried dill
1/4 tsp. lemon juice
1/8 tsp. pepper
4 slices whole wheat (1 point for 2 slices) bread such as Sarah Lee Delightful or Natural Ovens, toasted
1 oz. thin deli roast beef
1 oz. thin deli ham
2 slices Sargento reduced fat Provolone cheese
Bibb lettuce
sliced tomato
sliced cucumber
2 center cut bacon strips, cooked crisp
1/4 c. alfalfa sprouts

In a small bowl, combine the mayo, dill, lemon juice and pepper; spread over toast. Layer with beef, ham, cheese, lettuce, tomato, cucumber, bacon and sprouts.