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I have some fresh chicken that was pretty recently cooked. What are some sandwiches that are low calorie and use chicken? The lowst calorie bread i have is dark rye bread (70 calories per slice) (but i only have one slice left), or the next lowest is 100% whole wheat bread at 90 calories per slice. So the only way i could use the dark rye is if i had an open faced, or a half sandwich. What are some good recipes that you would suggest? Please not too much cooking or presperation, and please include the calorie count of the sandwich, Thank you so much! (btw, this isnt the only kind of recipe i want, but i particularly like spicy chicken sandwiches)
Answer
CHICKEN SALSA SANDWICH GRILL
4 boneless skinless chicken breast halves
1/2 cup salsa
3 whole garlic cloves
2 tablespoons olive oil
1/3 cup shredded cheddar cheese
4 hamburger buns
4 large lettuce leaves
seasoned salt
pepper
a few drops fresh lemon juice (optional)
In a skillet, saute chicken with garlic cloves for 5-7 minutes on each side until chicken is white and opaque or until done (165°F). Turn garlic cloves until both sides achieve a roasted appearance, then crush them into the oil using a fork. Remove if the cloves begin to brown, as this will make the oil bitter.
Meanwhile, brush hamburger buns lightly with a few drops of olive oil (or melted butter if preferred) and broil or toast until lightly golden on the inside.
Remove skillet from heat. Slice each chicken breast into 3 or 4 pieces and divide evenly onto toasted buns. Sprinkle lightly with seasoned salt and pepper, and a few drops of freshly squeezed lemon juice, if desired.
Top with salsa and shredded cheese; run under broiler just until cheese has melted, about 2 minutes.
Variation: This can be prepared on the outdoor grill. Marinate chicken breasts in olive oil into which the garlic cloves have been pressed for 30 minutes before grilling chicken over hot coals.
Makes 4 Servings.
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HOT CHICKEN SANDWICHES
1 cooked chicken, boned and chunked
24 slices white sandwich bread, with crust removed
1 lg. white onion, chopped fine
2 c. grated Cheddar cheese
1 c. milk plus enough clear chicken broth to cover sandwiches
Butter one side of bread slices. Place 12 in baking dish buttered side down. Sprinkle chicken, onions and cheese on bread. Lightly salt and pepper. Place remaining 12 slices buttered side up on the sandwiches. Sprinkle with paprika.
Pour milk and chicken broth just to cover all. Tightly cover with foil. Store in refrigerator overnight. Bake at 350 degrees for one hour. Take foil off and brown top if desired. Heat cream of soup (undiluted) and serve as a sauce to pour over sandwiches.
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BAKED CHICKEN SANDWICH
2 c. cooked, chopped chicken
1 can chicken gravy
1 can cream of mushroom soup
1 can water chestnuts, chopped
2 tbsp. pimiento, chopped
2 tbsp. onion, chopped
Salt & pepper
Loaf of sandwich bread
1. Mix and heat all ingredients. Let cool.
2. Trim crust from bread.
3. Spread liberally on bread.
4. Freeze sandwiches separately in sandwich bags.
5. when ready to serve, dip in 4 to 5 eggs, beaten with 3 tablespoons milk and then in crushed potato chips.
6. Bake at 300 degrees for 45 minutes to 1 hour.
7. Put dollop of cream of chicken soup thinned with milk on top. Makes 12 sandwiches.
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CAJUN CHICKEN SANDWICH
2 (6 ounce) boneless, skinless chicken breast halves, butterflied or pounded thin
3 tablespoons Cajun seasoning
butter
2 toasted buns, split
Preheat cast iron skillet over high heat on top of stove. Dredge chicken in Cajun seasoning. Place small amount of butter in skillet and place seasoned chicken breasts in skillet.
Cook until seasoning is black, then turn and cook until done.
Serve on toasted bun with your favorite sandwich toppings.
Makes 2 sandwiches.
CHICKEN SALSA SANDWICH GRILL
4 boneless skinless chicken breast halves
1/2 cup salsa
3 whole garlic cloves
2 tablespoons olive oil
1/3 cup shredded cheddar cheese
4 hamburger buns
4 large lettuce leaves
seasoned salt
pepper
a few drops fresh lemon juice (optional)
In a skillet, saute chicken with garlic cloves for 5-7 minutes on each side until chicken is white and opaque or until done (165°F). Turn garlic cloves until both sides achieve a roasted appearance, then crush them into the oil using a fork. Remove if the cloves begin to brown, as this will make the oil bitter.
Meanwhile, brush hamburger buns lightly with a few drops of olive oil (or melted butter if preferred) and broil or toast until lightly golden on the inside.
Remove skillet from heat. Slice each chicken breast into 3 or 4 pieces and divide evenly onto toasted buns. Sprinkle lightly with seasoned salt and pepper, and a few drops of freshly squeezed lemon juice, if desired.
Top with salsa and shredded cheese; run under broiler just until cheese has melted, about 2 minutes.
Variation: This can be prepared on the outdoor grill. Marinate chicken breasts in olive oil into which the garlic cloves have been pressed for 30 minutes before grilling chicken over hot coals.
Makes 4 Servings.
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HOT CHICKEN SANDWICHES
1 cooked chicken, boned and chunked
24 slices white sandwich bread, with crust removed
1 lg. white onion, chopped fine
2 c. grated Cheddar cheese
1 c. milk plus enough clear chicken broth to cover sandwiches
Butter one side of bread slices. Place 12 in baking dish buttered side down. Sprinkle chicken, onions and cheese on bread. Lightly salt and pepper. Place remaining 12 slices buttered side up on the sandwiches. Sprinkle with paprika.
Pour milk and chicken broth just to cover all. Tightly cover with foil. Store in refrigerator overnight. Bake at 350 degrees for one hour. Take foil off and brown top if desired. Heat cream of soup (undiluted) and serve as a sauce to pour over sandwiches.
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BAKED CHICKEN SANDWICH
2 c. cooked, chopped chicken
1 can chicken gravy
1 can cream of mushroom soup
1 can water chestnuts, chopped
2 tbsp. pimiento, chopped
2 tbsp. onion, chopped
Salt & pepper
Loaf of sandwich bread
1. Mix and heat all ingredients. Let cool.
2. Trim crust from bread.
3. Spread liberally on bread.
4. Freeze sandwiches separately in sandwich bags.
5. when ready to serve, dip in 4 to 5 eggs, beaten with 3 tablespoons milk and then in crushed potato chips.
6. Bake at 300 degrees for 45 minutes to 1 hour.
7. Put dollop of cream of chicken soup thinned with milk on top. Makes 12 sandwiches.
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CAJUN CHICKEN SANDWICH
2 (6 ounce) boneless, skinless chicken breast halves, butterflied or pounded thin
3 tablespoons Cajun seasoning
butter
2 toasted buns, split
Preheat cast iron skillet over high heat on top of stove. Dredge chicken in Cajun seasoning. Place small amount of butter in skillet and place seasoned chicken breasts in skillet.
Cook until seasoning is black, then turn and cook until done.
Serve on toasted bun with your favorite sandwich toppings.
Makes 2 sandwiches.
Healthy Recipes?
Q. I need some healthy low fat recipes for my family on the Fourth of July...but I cant think of any...
Do you have any Ideas?
Do you have any Ideas?
Answer
Red, White & Blue Cream Cake
1 pkg. low fat white cake mix
1 envelope Dream Whip (whipped topping mix)
1/2 tsp. baking powder
1 cup cold water
1/2 cup egg whites
1 tbsp. olive oil
1 tsp. vanilla
3 ozs. strawberry gelatin powder
1/2 cup boiling water
3 ozs. fat free vanilla pudding
1 1/2 cups skimmed milk
1 1/2 envelopes Dream Whip (prepared 3 cups)
1 1/2 cups fresh strawberries
1 cup fresh blueberries
1/2 cup miniature marshmallows
1. Preheat oven to 350. Prepare two 13" x 9" pans with cooking spray, set aside.
2. In a mixing bowl combine cake mix, 1 envelope of dry Dream Whip mix and baking powder.
3. In another bowl combine water, egg whites, oil and vanilla.
4. Mix dry ingredients with wet ingredients just to moisten.
5. Pour mixture into prepared pans. Bake for 20 minutes or until golden brown.
6. Place aluminum foil on wire racks. Remove both cakes from their pans and cool completely on wire racks.
7. Poke cakes with fork at one-inch intervals. Dissolve gelatin in boiling water and slowly drizzle over both cakes allowing gelatin to seep into holes. Chill for 1 hr.
8. Prepare pudding according to the package directions using 1 1/2 cups of milk. Fold pudding into 1 cup of prepared Dream Whip and 1/2 cup of blueberries.
9. Spread bottom layer with pudding mixture and spread remaining 1/2 cup of prepared Dream Whip on the top layer and the sides of the cake. Arrange strawberries, blueberries and miniature marshmallows on cake to resemble the American Flag. Place some miniature marshmallows around edge of cake.
12 Servings. 335 calories; 7g fat (19% calories from fat); 5g Protein; 61g Carbohydrate; 476mg sodium
Barbecued Sandwiches
4 c turkey light meat, skinless, cooked and cubed
1/2 c white vinegar
1/2 c ketchup
2 tsps Worcestershire sauce
1/2 tsp salt
1/8 tsp black pepper
8 pcs hamburger buns, split and toasted
1. Combine vinegar, ketchup, Worcestershire, salt, and black pepper in a large saucepan. Bring to boil.
2. Reduce heat and simmer uncovered for 30 minutes.
3. Stir in turkey and cook five minutes.
4. Spoon hot barbecue mixture over bottom half of toasted buns.
5. Top with other half of toasted buns.
8 servings. 189 Calories; 3g Fat; 21g Protein; 18g Carbohydrate; 48mg Cholesterol; 485mg Sodium
Green Bean Potato Salad
Serves: 8 person(s)
Preparation Time: 10 mins
Cooking Time: 15 mins
Each serving of this healthy salad equals one and a half veggie servings.
Ingredients:
1 lb green beans, with ends cut
2 lb red potatoes, cut into bite-sized pieces
1 cup diced red bell pepper
1/2 cup chopped red onion
3 cloves garlic, minced
3 Tbsp fresh dill
4 Tbsp balsamic vinegar
3 Tbsp olive oil
1 Tbsp dijon mustard
1 black pepper, to taste
Directions:
SALAD: Steam green beans in a steamer for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl.
When cooled, add bell pepper and onion to the cooled green beans and potatoes.
DRESSING: As green beans and potatoes are cooling, prepare the dressing by mixing together garlic, dill, vinegar, olive oil, mustard, and black pepper. Top salad with dressing.
Red, White & Blue Cream Cake
1 pkg. low fat white cake mix
1 envelope Dream Whip (whipped topping mix)
1/2 tsp. baking powder
1 cup cold water
1/2 cup egg whites
1 tbsp. olive oil
1 tsp. vanilla
3 ozs. strawberry gelatin powder
1/2 cup boiling water
3 ozs. fat free vanilla pudding
1 1/2 cups skimmed milk
1 1/2 envelopes Dream Whip (prepared 3 cups)
1 1/2 cups fresh strawberries
1 cup fresh blueberries
1/2 cup miniature marshmallows
1. Preheat oven to 350. Prepare two 13" x 9" pans with cooking spray, set aside.
2. In a mixing bowl combine cake mix, 1 envelope of dry Dream Whip mix and baking powder.
3. In another bowl combine water, egg whites, oil and vanilla.
4. Mix dry ingredients with wet ingredients just to moisten.
5. Pour mixture into prepared pans. Bake for 20 minutes or until golden brown.
6. Place aluminum foil on wire racks. Remove both cakes from their pans and cool completely on wire racks.
7. Poke cakes with fork at one-inch intervals. Dissolve gelatin in boiling water and slowly drizzle over both cakes allowing gelatin to seep into holes. Chill for 1 hr.
8. Prepare pudding according to the package directions using 1 1/2 cups of milk. Fold pudding into 1 cup of prepared Dream Whip and 1/2 cup of blueberries.
9. Spread bottom layer with pudding mixture and spread remaining 1/2 cup of prepared Dream Whip on the top layer and the sides of the cake. Arrange strawberries, blueberries and miniature marshmallows on cake to resemble the American Flag. Place some miniature marshmallows around edge of cake.
12 Servings. 335 calories; 7g fat (19% calories from fat); 5g Protein; 61g Carbohydrate; 476mg sodium
Barbecued Sandwiches
4 c turkey light meat, skinless, cooked and cubed
1/2 c white vinegar
1/2 c ketchup
2 tsps Worcestershire sauce
1/2 tsp salt
1/8 tsp black pepper
8 pcs hamburger buns, split and toasted
1. Combine vinegar, ketchup, Worcestershire, salt, and black pepper in a large saucepan. Bring to boil.
2. Reduce heat and simmer uncovered for 30 minutes.
3. Stir in turkey and cook five minutes.
4. Spoon hot barbecue mixture over bottom half of toasted buns.
5. Top with other half of toasted buns.
8 servings. 189 Calories; 3g Fat; 21g Protein; 18g Carbohydrate; 48mg Cholesterol; 485mg Sodium
Green Bean Potato Salad
Serves: 8 person(s)
Preparation Time: 10 mins
Cooking Time: 15 mins
Each serving of this healthy salad equals one and a half veggie servings.
Ingredients:
1 lb green beans, with ends cut
2 lb red potatoes, cut into bite-sized pieces
1 cup diced red bell pepper
1/2 cup chopped red onion
3 cloves garlic, minced
3 Tbsp fresh dill
4 Tbsp balsamic vinegar
3 Tbsp olive oil
1 Tbsp dijon mustard
1 black pepper, to taste
Directions:
SALAD: Steam green beans in a steamer for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl.
When cooled, add bell pepper and onion to the cooled green beans and potatoes.
DRESSING: As green beans and potatoes are cooling, prepare the dressing by mixing together garlic, dill, vinegar, olive oil, mustard, and black pepper. Top salad with dressing.
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