Lila.Bella
I poked around on the internet, but got overwhelmed and put off. Most recipes
1. call for gourmet ingredients only sold at Central Market
2. are unhealthy ("add 1/2c of mayo..."),
3. are complicated ("preheat the oven to 375 while you caramelize the onions...")
or 4. overdo the concept of 'cheap' (pb&j, bologna, etc)
I don't mind some prep work and spending - I just want things to be reasonable, you know? I want something tasty that I can throw together in <30min that won't make me fat, broke, or have a heart condition. Thanks! =)
Answer
grilled cheese- but with swiss and green apple slices
toasted turkey and thick bacon with fresh spinach, tomato and red onion
chicken or tuna salad...with spinach or lettuce
roast beef with whatever you like on it...
It's good and inexpensive to experiment with different kinds of mustard, vegetables, breads and meats. I Love alphalpha sprouts on almost anything and ciabatta bread...you can make wraps instead, it's easy to find some good flavored tortillas, and if sandwiches are boring you, switch to experimenting with salads for a week or so. Even fruit salad. You can also do a lot with yogurt...
Find a grocery store that has a great selection of vegetables at decent prices, where I am Fred Meyer has the best selection for the best price so I only buy from there. Wal-Mart always has bananas for 28 cents a pound, so I only buy them there....
I'll give you my Very favorite sandwich recipe that I made up and submitted to AllRecipes (I don't think they took that one though...I think there was a similar recipe they already had). It's not exactly what you are looking for, but it's great and you can make the stuff for it in larger quantities if you like it and just keep it in the fridge. The pesto sauce and artichoke/olive stuff can stay good in the fridge about a week.
Ingredients
* 1 package of Hoagie Style rolls
* 1 small jar black olives, sliced
* 2 cans artichokes, drained
* 1/2 cup crumbled feta cheese
* 3 tbsp olive oil
* sun-dried tomato spread
* 1 package of creamy pesto sauce
*
Directions
1. Prepare creamy pesto sauce according to package directions.
2. In a skillet, heat olive oil over medium heat.
3. Add drained artichokes and black olives to skillet, stirring often for about 15 minutes, while breaking up artichokes.
4. Pre-heat oven to 350.
5. Add the feta cheese to artichoke and olive mixture, heat an additional 5 minutes or until cheese is melted and mixed in.
6. Split and toast the hoagie rolls in the oven, about 5 minutes.
7. Spread the sun-dried tomato spread on the bottom side of the hoagie roll, layer a generous amount of the artichoke mixture on top of that, drizzle with about 2 tbsp of the creamy pesto sauce on top, add the top piece of the roll, and enjoy!
grilled cheese- but with swiss and green apple slices
toasted turkey and thick bacon with fresh spinach, tomato and red onion
chicken or tuna salad...with spinach or lettuce
roast beef with whatever you like on it...
It's good and inexpensive to experiment with different kinds of mustard, vegetables, breads and meats. I Love alphalpha sprouts on almost anything and ciabatta bread...you can make wraps instead, it's easy to find some good flavored tortillas, and if sandwiches are boring you, switch to experimenting with salads for a week or so. Even fruit salad. You can also do a lot with yogurt...
Find a grocery store that has a great selection of vegetables at decent prices, where I am Fred Meyer has the best selection for the best price so I only buy from there. Wal-Mart always has bananas for 28 cents a pound, so I only buy them there....
I'll give you my Very favorite sandwich recipe that I made up and submitted to AllRecipes (I don't think they took that one though...I think there was a similar recipe they already had). It's not exactly what you are looking for, but it's great and you can make the stuff for it in larger quantities if you like it and just keep it in the fridge. The pesto sauce and artichoke/olive stuff can stay good in the fridge about a week.
Ingredients
* 1 package of Hoagie Style rolls
* 1 small jar black olives, sliced
* 2 cans artichokes, drained
* 1/2 cup crumbled feta cheese
* 3 tbsp olive oil
* sun-dried tomato spread
* 1 package of creamy pesto sauce
*
Directions
1. Prepare creamy pesto sauce according to package directions.
2. In a skillet, heat olive oil over medium heat.
3. Add drained artichokes and black olives to skillet, stirring often for about 15 minutes, while breaking up artichokes.
4. Pre-heat oven to 350.
5. Add the feta cheese to artichoke and olive mixture, heat an additional 5 minutes or until cheese is melted and mixed in.
6. Split and toast the hoagie rolls in the oven, about 5 minutes.
7. Spread the sun-dried tomato spread on the bottom side of the hoagie roll, layer a generous amount of the artichoke mixture on top of that, drizzle with about 2 tbsp of the creamy pesto sauce on top, add the top piece of the roll, and enjoy!
What is a healthy sandwich using fresh chicken?
CLICKY HER
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.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
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.
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
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.
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