healthy panini sandwich recipes image
Life
-2 slices of 100% whole wheat bread
- 1slice of provolone cheese
-1 egg fried with a little olive oil
-3 thin slice of honey ham or turkey
-romaine lettuce
-spinach
-tomatoes
-cucumber
-garnish with a dash of pepper and a wee bit honey mustard dressing
Is it unhealthy to eat everyday or every other day?
Answer
Thatâs a trick question.
You donât give enough info to get a straight answer.
Likeâ¦is this lunch?
To prepare in advance and take somewhere of just do it just before you eat it?
If you prepare it in advance, you need a refrigeration system (because of the meat/poultry/egg).
Also anything healthy becomes unhealthy if you eat it every day as you do not allow your taste buds to diversify and cannot satisfy a 2 weeks nutritional requirement if you eat the same thing over and over.
Letâs analyze in orderâ¦
Whole wheat bread is my favorite (crust removed and so fulfilling) beside my homemade bread which I mostly use for a hearty breakfasts (I cannot make fluffy whole wheat bread like commercial breads, one day Iâll find out how they can do it).
The provolone cheese or whatever cheese you like is fine as long as you like the taste by itself so it enhances your sandwich (taste it before using it) as commercial sliced cheeses in some countries (like the US) can ruin a sandwich (I find aged Swiss and Munster ok, but still mild). I ruined a Panini once and after investigation I discovered that the cheese I used tasted more like water (I think it was mozzarella, sometimes, youâre not even sure your cheese actually contains cheese if itâs highly processed food). It was more hurtful because I had high expectations, going out of my way with the prosciutto and the pesto and using my Foreman grill as a Panini press. You cannot always succeed when you experiment new sandwiches and recipesâ¦just donât proudly give them to somebody else before even tasting itâ¦and then theyâre disappointed and like âwhat it this? I want your awesome usual sandwichâ.
After all the effort you put into it!?
Some brands (I wonât name those) will have some good tasting kinds of cheese along with dreadful bland taste other kinds of cheese.
The egg fried with olive oil is a mystery to me.
I only use hard boiled eggs for sandwiches as theyâre easy to cook (just boil water), easy to slice in an egg slicer and you can make a batch in advance.
But the olive oil is very healthy (men need 2 Tbsp/day, women need only 1 Tbsp) if you can manage to get olive oil in a sandwich without making it greasy.
Olive oil is rich in monounsaturated fats (oleic acids) which not only raise the good HDL cholesterol but also lower the bad LDL cholesterol.
Itâs the best healthy fat (along with peanut oilâ¦unless somebody is allergic to peanuts, so go with olive oil and be safe).
Hopefully, youâre using extra light olive oil or your sandwich is going to taste âoffâ if you cook with extra virgin olive oil that degrades to toxic compounds with heat.
And youâre not using the 100% pure olive oil, which is the lowest quality as itâs not virgin.
Use extra virgin olive oil for salad dressings but extra light olive oil (same calorie content but lighter in COLOR) ) for cookingâ¦baking/frying/roasting as it was refined to withstand cooking temperatures (+375F but has less flavor). Use a big black marker and write âsaladâ on the label of your extra virgin olive oil and âcookingâ on the label of the extra light one because if youâre not confused, somebody else could be.
In a bind, you can use extra light olive oil for salad dressing but itâs bland so youâll need more herbs/spices/mustard/shallots, etc.
BUT do not use extra virgin olive oil for cooking (you can use canola oil).
I use canola oil (polyunsaturated fats) to deep fry healthy homemade French fries.
Limit your egg yolks to one/day. Studies find that eating up to 6 yolks per week is healthy.
(I guess they did not work on Sundays).
You donât get higher cholesterol eating egg cholesterol but eating saturated fat (which an egg yolk has less than one third of it).
Weâve come a long way from âno more than 2 yolks/week to 4 to 6. Maybe one day theyâll study the 8 yolks/week effect (you can have as many egg whites as you want though, more protein there, super low calories, 17 per egg whites, and no fats).
(End of my answer coming up next...)
Thatâs a trick question.
You donât give enough info to get a straight answer.
Likeâ¦is this lunch?
To prepare in advance and take somewhere of just do it just before you eat it?
If you prepare it in advance, you need a refrigeration system (because of the meat/poultry/egg).
Also anything healthy becomes unhealthy if you eat it every day as you do not allow your taste buds to diversify and cannot satisfy a 2 weeks nutritional requirement if you eat the same thing over and over.
Letâs analyze in orderâ¦
Whole wheat bread is my favorite (crust removed and so fulfilling) beside my homemade bread which I mostly use for a hearty breakfasts (I cannot make fluffy whole wheat bread like commercial breads, one day Iâll find out how they can do it).
The provolone cheese or whatever cheese you like is fine as long as you like the taste by itself so it enhances your sandwich (taste it before using it) as commercial sliced cheeses in some countries (like the US) can ruin a sandwich (I find aged Swiss and Munster ok, but still mild). I ruined a Panini once and after investigation I discovered that the cheese I used tasted more like water (I think it was mozzarella, sometimes, youâre not even sure your cheese actually contains cheese if itâs highly processed food). It was more hurtful because I had high expectations, going out of my way with the prosciutto and the pesto and using my Foreman grill as a Panini press. You cannot always succeed when you experiment new sandwiches and recipesâ¦just donât proudly give them to somebody else before even tasting itâ¦and then theyâre disappointed and like âwhat it this? I want your awesome usual sandwichâ.
After all the effort you put into it!?
Some brands (I wonât name those) will have some good tasting kinds of cheese along with dreadful bland taste other kinds of cheese.
The egg fried with olive oil is a mystery to me.
I only use hard boiled eggs for sandwiches as theyâre easy to cook (just boil water), easy to slice in an egg slicer and you can make a batch in advance.
But the olive oil is very healthy (men need 2 Tbsp/day, women need only 1 Tbsp) if you can manage to get olive oil in a sandwich without making it greasy.
Olive oil is rich in monounsaturated fats (oleic acids) which not only raise the good HDL cholesterol but also lower the bad LDL cholesterol.
Itâs the best healthy fat (along with peanut oilâ¦unless somebody is allergic to peanuts, so go with olive oil and be safe).
Hopefully, youâre using extra light olive oil or your sandwich is going to taste âoffâ if you cook with extra virgin olive oil that degrades to toxic compounds with heat.
And youâre not using the 100% pure olive oil, which is the lowest quality as itâs not virgin.
Use extra virgin olive oil for salad dressings but extra light olive oil (same calorie content but lighter in COLOR) ) for cookingâ¦baking/frying/roasting as it was refined to withstand cooking temperatures (+375F but has less flavor). Use a big black marker and write âsaladâ on the label of your extra virgin olive oil and âcookingâ on the label of the extra light one because if youâre not confused, somebody else could be.
In a bind, you can use extra light olive oil for salad dressing but itâs bland so youâll need more herbs/spices/mustard/shallots, etc.
BUT do not use extra virgin olive oil for cooking (you can use canola oil).
I use canola oil (polyunsaturated fats) to deep fry healthy homemade French fries.
Limit your egg yolks to one/day. Studies find that eating up to 6 yolks per week is healthy.
(I guess they did not work on Sundays).
You donât get higher cholesterol eating egg cholesterol but eating saturated fat (which an egg yolk has less than one third of it).
Weâve come a long way from âno more than 2 yolks/week to 4 to 6. Maybe one day theyâll study the 8 yolks/week effect (you can have as many egg whites as you want though, more protein there, super low calories, 17 per egg whites, and no fats).
(End of my answer coming up next...)
I have to make a list of healthy foods, but I don't like healthy foods. help?
May
this list is for my mom, who feels I don't eat healthy enough. I don't really like fruits or vegatables, but I'm willing to give it a try with some good ideas. Grilled chicken would be good too. Really any ideas for me would be great! :D
Answer
Grilled Chicken Sandwhich
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |
View Our Nutrition Guidelines » INGREDIENTS
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
PREPARATION
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.
Grilled Shrimp Skewers over White Bean Salad
Grilled Shrimp Skewers over White Bean Salad
Makes 6 servings, about 3/4 cup salad and 4 shrimp each
Active Time: 30 minutes
Total Time: 30 minutes
INGREDIENTS
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons packed fresh oregano, minced
2 tablespoons packed fresh sage, minced
2 tablespoons minced fresh chives
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 15-ounce cans cannellini beans, rinsed
12 cherry tomatoes, quartered
1 cup finely diced celery
24 raw shrimp (21-25 per pound; see Note), peeled and deveined
MORE HEALTHY RECIPE IDEAS
Grilled Fruit Recipes
Low-Calorie Recipes for the Grill
Metabolism-Boosting Dinners
Healthy Hamburger Recipes and More Burger Recipes
Healthy Recipes for Foods to Help You Eat Clean
YOU MIGHT ALSO LIKE
Jamaican Jerk Shrimp & Pineapple Salad
Grilled Lobster Tails with Nectarine-Avocado Salad
Hanoi-Style Tuna Patty Salad
Grilled Shrimp with Melon & Pineapple Salsa
South Indian Shrimp Kebabs with Cilantro Sauce
PREPARATION
Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Thread shrimp onto 6 skewers. (If using a grill pan, you donât need to skewer the shrimp.)
Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers
Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you canât find certified shrimp, choose wild-caught shrimp from North Americaâitâs more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, â21-25 countâ means there will be 21 to 25 shrimp in a pound. Size names, such as âlargeâ or âextra large,â are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure youâre getting the size you want.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Here are some more!
Grilled Salmon and Tomatoes: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=19#leaderboardad
Chicken and Bean Salad: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=3#leaderboardad
Shrimp Dish: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=8#leaderboardad
Shrimp Sandwhich: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=2#leaderboardad
Hope I helped and Happy cooking! :)
Grilled Chicken Sandwhich
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |
View Our Nutrition Guidelines » INGREDIENTS
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
PREPARATION
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.
Grilled Shrimp Skewers over White Bean Salad
Grilled Shrimp Skewers over White Bean Salad
Makes 6 servings, about 3/4 cup salad and 4 shrimp each
Active Time: 30 minutes
Total Time: 30 minutes
INGREDIENTS
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons packed fresh oregano, minced
2 tablespoons packed fresh sage, minced
2 tablespoons minced fresh chives
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 15-ounce cans cannellini beans, rinsed
12 cherry tomatoes, quartered
1 cup finely diced celery
24 raw shrimp (21-25 per pound; see Note), peeled and deveined
MORE HEALTHY RECIPE IDEAS
Grilled Fruit Recipes
Low-Calorie Recipes for the Grill
Metabolism-Boosting Dinners
Healthy Hamburger Recipes and More Burger Recipes
Healthy Recipes for Foods to Help You Eat Clean
YOU MIGHT ALSO LIKE
Jamaican Jerk Shrimp & Pineapple Salad
Grilled Lobster Tails with Nectarine-Avocado Salad
Hanoi-Style Tuna Patty Salad
Grilled Shrimp with Melon & Pineapple Salsa
South Indian Shrimp Kebabs with Cilantro Sauce
PREPARATION
Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Thread shrimp onto 6 skewers. (If using a grill pan, you donât need to skewer the shrimp.)
Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers
Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you canât find certified shrimp, choose wild-caught shrimp from North Americaâitâs more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, â21-25 countâ means there will be 21 to 25 shrimp in a pound. Size names, such as âlargeâ or âextra large,â are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure youâre getting the size you want.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Here are some more!
Grilled Salmon and Tomatoes: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=19#leaderboardad
Chicken and Bean Salad: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=3#leaderboardad
Shrimp Dish: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=8#leaderboardad
Shrimp Sandwhich: http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_dinner_recipes?slide=2#leaderboardad
Hope I helped and Happy cooking! :)
Powered by Yahoo! Answers
No comments:
Post a Comment