healthy sandwich recipes under 300 calories image
its me jol
OK so I like really REALLY love Philly cheese steak sandwiches, but I'm on a strict diet and they are very high in fat and calories. Could I get some recipes on how to make it very healthy? Like what if I use Turkey ground instead of steak and low-fat cheese? Help!
Answer
Sorry Chris is right. If you change it up a lot and use chicken or turkey you can't call it a Philly Cheese Steak but the flavor will be sort of similar.
For a healthy alternative try using portobello mushrooms. They have really meaty flavor. Slice up the mushrooms, toss with a bit of olive oil, minced garlic, thinly sliced onion and parsley then saute or broil until soft.
Pile it on to a whole grain bun and top with some low fat or no fat cheese. (Kraft makes no fat Sharp Cheddar singles.) Put the sandwich under the broiler for a minute or two or in the oven for a bit longer to melt the cheese. This sandwich should be under 300 calories.
Sorry Chris is right. If you change it up a lot and use chicken or turkey you can't call it a Philly Cheese Steak but the flavor will be sort of similar.
For a healthy alternative try using portobello mushrooms. They have really meaty flavor. Slice up the mushrooms, toss with a bit of olive oil, minced garlic, thinly sliced onion and parsley then saute or broil until soft.
Pile it on to a whole grain bun and top with some low fat or no fat cheese. (Kraft makes no fat Sharp Cheddar singles.) Put the sandwich under the broiler for a minute or two or in the oven for a bit longer to melt the cheese. This sandwich should be under 300 calories.
What do you mix with tuna to make typical tuna mixes (for sandwiches, with crackers, etc)?
David
My house has a bunch of tuna cans, and I need to know what types of delicious foods I can make with tuna (List the ingredients, and ratios of ingredients:tuna if possible). I remember eating tuna sandwiches my mom made when I was young but I can't remember what went in them.
Answer
Here are some great recipes:
Gourmet Tuna
Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.
1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder.
Mix well & serve with crackers or as a sandwich.
===================
Healthy Tuna Salad Sandwich
Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread
Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches.
Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted.
Open the can of tuna & place the contents in the small strainer. Run the tuna under tap water. This will help alleviate any residual âfishy smellâ. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl.
Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna. Add the chopped celery, onion & green olives to the small mixing bowl.
Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process.
Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.
Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.
Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.
A Variation on the Recipe:
Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.
===================
Magic Tuna Fish Salad
2 cans of tuna fish packed in water
1 bunch of green onions
3 jalapeno peppers
1 cup of bean sprouts
1 cup of fresh white mushrooms
1 medium tomato
several leaves of romaine lettuce
1 cucumber
3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)
parmesan or romano cheese (you can also top with sliced cheddar, Monterey jack, pepper jack or muenster)
2- 4 slices of whole wheat bread
Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces & set aside. Slice tomatoes & peel & slice cucumbers, keep these ingredients separate from the other veggies.
In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions & mushrooms, stir ingredients until everything is mixed into tuna & mayonnaise.
Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce & cucumber slices & finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle & enjoy!
Here are some great recipes:
Gourmet Tuna
Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.
1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder.
Mix well & serve with crackers or as a sandwich.
===================
Healthy Tuna Salad Sandwich
Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread
Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches.
Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted.
Open the can of tuna & place the contents in the small strainer. Run the tuna under tap water. This will help alleviate any residual âfishy smellâ. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl.
Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna. Add the chopped celery, onion & green olives to the small mixing bowl.
Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process.
Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.
Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.
Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.
A Variation on the Recipe:
Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.
===================
Magic Tuna Fish Salad
2 cans of tuna fish packed in water
1 bunch of green onions
3 jalapeno peppers
1 cup of bean sprouts
1 cup of fresh white mushrooms
1 medium tomato
several leaves of romaine lettuce
1 cucumber
3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)
parmesan or romano cheese (you can also top with sliced cheddar, Monterey jack, pepper jack or muenster)
2- 4 slices of whole wheat bread
Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces & set aside. Slice tomatoes & peel & slice cucumbers, keep these ingredients separate from the other veggies.
In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions & mushrooms, stir ingredients until everything is mixed into tuna & mayonnaise.
Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce & cucumber slices & finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle & enjoy!
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