TOFU BETTER 'N EGG SALAD

1/4 cup chopped celery

2 green onions, chopped

1/4 cup reduced-fat mayonnaise

1 tbsp sweet pickle relish

1 tbsp dill pickle relish

1 tbsp Dijon mustard

1/4 tsp ground turmeric

1/4 tsp salt

1/8 tsp cayenne pepper

1 pkg (12.3-oz) silken firm tofu, cubed

8 slices whole-wheat bread

4 lettuce leaves

In a small bowl, combine the celery, green onions, mayonnaise, pickle relishes, Dijon mustard, tumeric, salt, and cayenne pepper.  Gently stir in the tofu.  Spread mixture over four slices of bread.  Top each with a lettuce leaf and add the remaining bread slices.

 

 

TUNA SALAD PITA POCKETS

1 can (9-oz) water-packed tuna, rinsed, drained, flaked

1 cup chopped peeled cucumber

1/4 cup part-skim ricotta cheese

2 tbsp reduced-fat mayonnaise

2 tbsp red wine vinegar

2 tbsp chopped green onion

1 tbsp sweet pickle relish

2 cloves garlic, finely chopped

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 cup alfalfa sprouts

2 whole wheat pita breads, cut in half crosswise

In a medium bowl, combine the tuna, cucumber, cheese, mayonnaise, vinegar, onions, relish, garlic, salt and pepper.  Blend the mixture well.  Divide the alfalfa sprouts evenly among the pita bread halves.  Spoon tuna mixture evenly into the pita halves over the sprouts.

Serves 4 at 209 calories, 22 g carbs, 22 g protein per serving.

 

 

EGGSCLUSIVE BLT SANDWICHES

4 hard-cooked eggs

1/2 cup chopped celery

1 1/2 tsp pimento, chopped

1/4 tsp salt

1/8 tsp pepper

1/3 cup mayonnaise

12 slices whole-wheat toast,(buttered-optional)

2 tomatoes, sliced

8 slices bacon, cooked

4 lettuce leaves

Chop the eggs fine and add the celery, pimento, salt, pepper, and mayonnaise; mix well.  Spread 4 slices of toast evenly with the egg mixture.  Top the egg mixture with another slice of the toast.  Arrange tomatoes, bacon, and lettuce on the second slice of toast.  Top the sandwich with the final 4 slices of toast.  To serve, cut each sandwich into quarters and hold together with long toothpicks.

NOTE:  Warning:  Remove the picks before eating to avoid choking!

 

 

ROAST BEEF AND SWISS CHEESE SANDWICH BAKE

2 cups baking mix

1 cup milk

2 tsp prepared mustard

1 egg, lightly beaten

1/2 lb thinly sliced roast beef, chopped

1 cup shredded Swiss cheese

freshly ground black pepper

Preheat oven to 350 degrees.  Spray an 8-inch square baking dish or pan with nonstick cooking spray.

In a medium mixing bowl, Stir baking mix, milk, mustard, and egg together.  Blend mixture together well.  Pour half the mixture into the prepared baking dish.  Top with half the roast beef and half the cheese.  Top cheese with the remaining roast beef.  Pour remaining batter over the beef.  Bake, uncovered, at 350 degrees for 45 to 50 minutes or until golden brown and center is set.  Sprinkle with remaining cheese and a touch of the freshly ground black pepper.  Let stand for five minutes before slicing into squares.

 

 

 

 

NUT BURGERS

3 eggs, slightly beaten

1 1/2 cups bread crumbs

2 cups shredded Mexican-Blend cheese

1 cup chopped nuts; pecans or walnuts

1 pkt dry onion soup mix

garlic salt, to taste

1/2 cup chopped mushrooms, optional

Oil for frying

Combine all ingredients and mix together using your hands.  Form into burger shapes.  Heat oil in a large skillet and cook patties until brown and heated through.  Serve on a whole-wheat bun with your favorite burger toppings.

 

 

 

 

 

KID'S FAVORITE SLOPPY JOES

1 lb lean ground beef

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 can (8-oz) tomato sauce

1/4 cup catsup

1 tsp Worcestershire sauce

1/2 tsp chili powder

1/2 tsp pepper

1/2 tsp garlic powder

Sandwich buns (preferably whole-wheat)

 

In a large skillet, cook ground beef, onion, and bell pepper over medium heat, stirring occasionally, until beef is completely browned.  Drain in a colander and rinse with hot water to remove any excess grease.  Return to the pan.  Stir in tomato sauce, catsup, Worcestershire sauce, chili powder, pepper, and garlic powder.  Simmer for 10 minutes, stirring often.  Spoon onto hamburger buns.

 

 

 

 

TURKEY SANDWICHES BOMBAY

2 cups chopped cooked turkey

1/2 cup raisins

1/2 cup salted peanuts, chopped

1/2 cup chopped celery

1/4 cup chopped onion

mayonnaise

1/4 tsp curry powder

16 slices white bread

1 pkg (12-oz) American singles pasteurized process cheese food

Combine turkey, raisins, peanuts, celery, onion, and enough mayonnaise to moisten.  Add curry powder; mix well.  For each sandwich, cover a slice of bread with cheese slice.  Top with turkey salad, second slice of cheese and second slice of bread.

 

 

 

ASIAN-STYLE TURKEY BURGERS

1 egg white

1 tbsp soy sauce

1/2 cup dry bread crumbs

1 tbsp finely chopped onion

1 garlic clove, minced

1/4 tsp ground ginger

1/8 tsp pepper

12 oz lean ground turkey

In a mixing bowl, combine the first seven ingredients.  Crumble turkey over mixture and mix just until combined.  Shape into 4 patties.  Spray a skillet with nonstick cooking spray, add burgers and cook over medium heat until meat is no longer pink.

 

 

MOZZARELLA/BOLOGNA GRILLED SANDWICHES

4 whole-wheat English muffins

2 tsp butter or margarine

2 tbsp low-fat mayonnaise

4 tsp pickle relish, drained

1/2 lb sliced bologna

1/2 lb Mozzarella cheese, sliced

4 lettuce leaves, washed and dried well

1 red apple, cut into 8 wedges

Split English muffins.  In a 10-inch skillet over medium heat, melt butter or margarine.  Put English muffin lower halves in skillet, split side down.  Cook until golden.  Remove to plate and repeat process with the upper halves.  Mix mayonnaise and pickle relish together in a small bowl.  On lower halves of muffins, arrange bologna and cheese slices on the cut sides.  Cut to fit.  Spread mayonnaise mixture over cheese and bologna.  Top with the top halves of the muffins.  Return sandwiches to skillet and brown over medium heat.  Serve on a lettuce leaf with 2 apple wedges on each plate.

 

 

 

PIZZA BURGERS

1 lb lean ground beef

1 large onion, diced

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp celery salt

1/2 tsp basil

1/8 tps pepper

8 oz can tomato sauce OR pizza sauce

1 cup diced mozzarella cheese

Preheat oven to 350 degrees.

Cook ground beef and onion over medium high heat until meat is browned.  Drain meat mixture, rinse with hot water and allow to drain well.  Add spices and mix in thoroughly.  Add sauce and cheese.  Put into 12 whole-wheat hamber buns and wrap individually in foil.  Bake at 350 degrees for 18 minutes. 

Note:  These burgers can be frozen and reheated individually as needed.

 

 

 

BLACK BEAN BURGERS

1can (15-oz) black beans, rinsed and drained

1/2 cup dry whole-wheat breadcrumbs

1/4 cup minced red onion

1/2 tsp dried oregano

1/4 tsp dried cumin

1/8 tsp fresh ground black pepper

1 egg

Place beans in a large mixing bowl and partially mash using a fork.  Add remaining ingredients and mix well.  Divide mixture into four equal parts and shape into patties.

If grilling, spray grill with non-stick cooking spray.  Grill about 5 minutes on each side.

If cooking in skillet or on griddle, spray surface before cooking and again when you turn burgers.

Serve on whole-wheat buns with your favorite salsa, mustard or other low-fat condiment.

 

 

 

HAM SALAD SANDWICHES

1 lb lean ham, finely chopped or minced

4 hard boiled eggs

1/2 cup sweet pickle relish

1 1/2 cups lite mayonnaise

Chop boiled eggs into small pieces and add to ham.  Using a large rubber-type spatula, mix in relish.  Add mayonnaise and mix well.  Refrigerate until ready to serve.  Serve on whole-wheat bread or toast, if desired.

Note:  This makes an excellent sandwich spread made with bologna in place of the ham.

 

 

EASY STROMBOLI SANDWICHES

1 lb ground beef

1 lb bulk sausage

6 oz tomato sauce

1 cup chopped onion

4 tbsp chopped green bell pepper

3/4 tsp salt, optional

2/3 cup water

1/4 tsp oregano

4 tbsp Parmesan cheese

Shredded mozzarella cheese

French bread or French rolls

Brown meats until all red disappears and drain well.  Wipe pan with a paper towel to remove excess grease.  Return meats to pan and add tomato sauce, vegetables, salt and water.  Cook 10 minutes.  Remove from heat and add oregano and Parmesan cheese.  Scoop the center out of the bread so it will hold meat filling.  (You can put in a zip-lock type bag and save for another use.)  Add the fillling to the bread and top with the mozzarella cheese.  Wrap sandwiches in aluminum foil.  Bake at 400 degrees for a few minutes until bread is warmed and cheese is melted.

 

 

OPEN-FACED GRILLED BACON-CHEESE SANDWICH

4 slices whole-wheat bread

1 tbsp butter

1/8 tsp garlic powder

4 slices American cheese

8 slices bacon, fried and drained on paper toweling

4 thick tomato slices

Melt butter in microwave and add garlic powder.  Brush garlic butter on one side of each bread slice.  Place bread in skillet or on griddle, buttered side down.  Top each bread slice with a slice of cheese and two slices of bacon.  Grill or fry over medium-high heat until bread is lightly browned and cheese starts to melt.  Remove from heat and add a tomato slice on top of bacon.

 

 

SWEET AND SPICY BLT

Seasoning mix:  1 tbsp SPLENDA

1/4 tsp ground cayenne pepper

1/4 tsp garlic powder

1 tsp paprika

Combine all ingredients in a small bowl and mix well.  May be stored in refrigerator in an airtight container or zip storage bag.

Sandwich:  8 slices lean bacon (or turkey bacon)

2 tsp seasoning mix (above)

8 slices whole-wheat bread, plain or toasted to suit your taste

2 tbsp fat-free ranch dressing

4 leaves of green lettuce

8 slices tomato

Place bacon on a microwave-safe plate or pan and top each slice with 1/2 teaspoon seasoning mix.  Cook bacon in microwave according to package directions to desired doneness.  Toast bread, if desired.  Spread 1/2 tablespoon ranch dressing on 4 slices of the bread.  Layer bacon, tomato and lettuce slices on bread and top with remaining bread slices.

Makes 4 sandwiches.