Healthy recipes?????

anyone know any healthy dishes for kids??
I make lunch for my sisters when they get home and I need some ideas.
I don't know how to make meat so I would prefer vegetarian dishes
or they could have lunch meat.
thanks.

Answer
How about Turkey Roll Ups-
INGREDIENTS
1 (8 ounce) package fat-free cream cheese
1/2 cup reduced-fat mayonnaise
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
10 (6 inch) flour tortillas, warmed
1 medium onion, chopped
10 (1 ounce) slices cooked deli turkey breast
Shredded lettuce
DIRECTIONS
In a small mixing bowl, combine the first six ingredients; beat until smooth. Spread over the tortillas. Sprinkle with onion; top with turkey and lettuce. Roll up tightly jelly-roll style; serve immediately.
Nutritional Analysis: One serving (1 each) equals 259 calories, 9 g fat (2 g saturated fat), 17 mg cholesterol, 701 mg sodium, 33 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Grilled Sourdough Cheese Sandwich
Sourdough bread
Butter
Chedder Cheese
Havarti Cheese
Tomato Slices
Oragano

Butter each side of the bread, On one slice place a layer of Havarti cheese, then tomato slices, followed by Chedder Cheese slices then the other slice of bread. Brown in a warm skillet sprayed with pam.

Otherwise you could always do a fresh garden salad with veggies.

Or kids always love a veggie tray with carrots, celery, broccoli, cauliflower, cucumber, etc.. and then having a bunch of dipping sauces like ranch, peanut butter, whatever salad dressing they like, honey mustard, cheese...

Hope that helps!

Sandwich recipes (reasonably simple, healthy, and priced)?

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!

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What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?

healthy sandwich spread recipes image

Q. I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas... what can i make with them? Thanks.

Answer
Caribbean Wrapper
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients
- 3 tablespoons mayonnaise
- 1 tablespoon thawed orange juice concentrate
- 2 teaspoons lime juice
- 1/2 teaspoon lemon pepper
- 1 tablespoon oil
- 1 (8-ounce) package shredded coleslaw mix (about 4 cups)
- 6 green onions sliced with tops
- 1 (15-ounce) can black beans drained and rinsed
- 1 HORMEL® Pepperoni (3.5-ounce) package sliced
- 4 MANNY'S⢠9" Burrito Size Flour Tortillas , warmed

Directions
In small bowl, combine mayonnaise, orange juice, lime juice, and lemon pepper; set aside. Meanwhile, in large skillet, heat oil over medium heat. Add coleslaw and onions; cook, stirring constantly until vegetables begin to wilt, about 2 to 3 minutes. Add beans, pepperoni, and mayonnaise mixture; stir until heated through. Evenly divide filling among each tortilla. Fold burrito-style and serve.





California Beach Club Wrap
Prep Time: 30 minutes
Servings: 4

Ingredients
- 1/2 cup garden vegetable flavored cream cheese
- 4 MANNY'S⢠9" Burrito Size Flour Tortillas
- 1/4 pound JENNIE-O TURKEY STORE® Oven Roasted Turkey Breast , thinly sliced
- 1/4 pound HORMEL® CURE 81® Ham , thinly sliced
- 4 (1-ounce) American cheese slices
- 2 Roma tomatoes thinly sliced
- 1/4 cup HORMEL® Real Bacon Bits or pieces
- 1 avocado peeled and diced

Directions
Spread cream cheese to within 1/2 inch of the edge of each flour tortilla. Begin layering 1/4 each the turkey and ham. Top with cheese slices, sliced tomatoes, bacon pieces and diced avocado. Roll up tortillas. Slice diagonally in half and serve.







Zesty Turkey Wrap


Cooking Method: No Cook
Prep Time: 10
Cooking Time: 10-20 minutes

Makes: 6 servings

Ingredients

2 cups cooked Butterball® Turkey, finely chopped
1/4 cup sliced green onions
1/4 cup sun-dried tomatoes, finely chopped
1/2 cup ranch-style dressing
6 lettuce leaves
6 whole wheat tortillas, (8 inch)

Directions


--------------------------------------------------------------------------------
Combine turkey, onions, tomatoes and dressing in medium bowl.
Place lettuce leaves towards one edge of each tortilla. Top each lettuce leaf with equal amounts of the turkey mixture. Roll to wrap.
Option: instead of tortillas, try using pita pockets: cut pockets in half, line with lettuce and add turkey salad.
Serving Suggestions


--------------------------------------------------------------------------------
Serve with a baked variety of chips and crunchy celery sticks alongside, if desired.





Prep:
15 min

Start To Finish:
15 min

Makes 4 servings







--------------------------------------------------------------------------------


TIPS from the kitchens


Serve With
Heading for the soccer game? Grab these veggie- and cheese-stuffed wraps, fresh nectarines and some mineral water.

Substitution
These fun, portable sandwiches have endless possibilities. Try different flavors of cream cheese, chopped fresh broccoli, sliced green onions or shredded zucchini.


--------------------------------------------------------------------------------




Garden Vegetable Wraps
At last, a "painless" way to get your kids to eat their veggies.

1/2 cup garden vegetable-flavored cream cheese
4 flour tortillas (8 to 10 inches in diameter)
1 cup lightly packed spinach leaves
1 large tomato, thinly sliced
3/4 cup shredded carrot
8 slices (1 ounce each) Muenster or Monterey Jack cheese
1 small yellow bell pepper, chopped (1/2 cup)


1. Spread 2 tablespoons cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese. Sprinkle with bell pepper.
2. Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.










Makes 4 wraps

2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick
2-3 cloves garlic, minced
1 cup chopped onions
1 tablespoon curry powder
3/4 cup chopped cauliflower
3/4 cup chopped broccoli
1/2 cup shredded carrots
Salt and pepper to taste
1/2 cup chopped tomatoes
2-3 scallions, chopped
6-8 tortillas or chapati
Plain yogurt or sour cream

Melt the Crisco Shortening in a large skillet over medium heat. Add the garlic and onions and cook, stirring often until just tender. Do not allow to brown.

Stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, and salt and pepper. Cover and cook, stirring occasionally, about 5 minutes or until the vegetables are crisp tender. Stir in the tomatoes and scallions. Cook about 1 minute uncovered.

To serve, place the filling in the middle of each tortilla or chapati, top with a little yogurt or sour cream and roll up. Serve immediately




Confetti Turkey Roll-Ups

Deli smoked turkey combines with colorful vegetables for easy-to-make sandwiches or appetizers rolled in flour tortillas.

1 (8-ounce) package cream cheese, softened
1 cup LAND O LAKES® Sour Cream
1 teaspoon prepared mustard
2 tablespoons chopped fresh basil leaves*
8 large (10-inch) flour tortillas, warmed
8 slices (1 ounce each) deli smoked turkery
1 (16-ounce) package broccoli slaw mix
1/2 pound (2 cups) LAND O LAKES® Deli Cheddar Cheese, shredded
1/2 cup sliced green onions
1 (2 1/4-ounce) can (1/2 cup) sliced pitted ripe olives, drained
Combine cream cheese, sour cream and mustard in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in basil. Spread 1/4 cup cream cheese mixture onto each tortilla to within 1/4 inch of edge.
Combine broccoli slaw, cheese, onions and olives in large bowl. Layer each tortilla with 1 slice turkey and 1 1/4 cups broccoli slaw mixture. Roll up tightly; secure with toothpick.
To serve, cut each roll-up into thirds. Secure with toothpicks.
Makes 24 roll-ups or 64 (1-inch) appetizers.

*Substitute 2 teaspoons dried basil leaves.

TIP: To warm tortillas, heat in microwave on HIGH 30 to 60 seconds.

TIP: To make appetizers, trim each end of roll-up. Cut into 8 (1-inch) pieces. Repeat for remaining roll-ups.

MAKE-AHEAD: These roll-ups can be assembled up to 4 hours ahead. Wrap in plastic food wrap. Refrigerate until serving time.

Nutrition Facts (1 roll-up)
Calories: 190
Fat: 11 g
Cholesterol: 30 mg
Sodium: 360 mg
Carbohydrates: 16 g
Dietary Fiber: 1 g
Protein: 7 g





Turkey, Onion, and Tomato Pita Pockets


1 md Red onion, peeled & thinly sliced into rings
16 Cherry tomatoes, quartered
1 c Turkey, cooked, chopped
2 c Iceburg lettuce thinly sliced
1/3 c Shredded fresh basil
1 tb Light brown sugar
1/4 c Balsamic vinegar
1 tb Olive oil
Salt & pepper to taste
4 6 in diameter pita bread rounds cut in half
In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and
basil.
Sprinkle with the brown sugar and drizzle with the balsamic vinegar and
olive oil. Toss well and season with salt and pepper.
Cover and let marinate in the refrigerator for at least two hours.
To make the sandwich, open the pita pocket and add as much mixture as you'd
like.






Veggie Pita Pizzas


2 (6 inch) pita bread rounds
1/2 (8 oz.) can (1/2 c.) herbed or plain tomato sauce
1 c. cooked vegetable (such as broccoli, mushrooms, cauliflower, green
pepper, asparagus, or green beans)
1/2 c. (2 oz.) shredded part-skim Mozzarella cheese

Split each pita bread round horizontally so you have 4 rounds. Place rounds
on a baking sheet. Bake in a 450° oven for 2 to 3 minutes or until dry and
crisp. Spread each round with tomato sauce. Arrange vegetables on top of
each round. Sprinkle with Mozzarella cheese. Bake in a 450° oven about 5
minutes or until cheese melts and pizzas are heated through. Makes 4
servings.

What are some healthy sandwich recipes?

Yahoo Guy

I need to some healthy sandwich recipes,..peanut butter and jelly isn't working for me (p.s. -i'm a body builder)

Answer
I like to make vegetarian sandwiches. Ubber healthy.

Take high fiber bread such as Squirrly bread, spread on light or non fat cream cheese to each slice, add thinly sliced tomatoes and cucumbers (whatever appeals to you) and some alphalfa sprouts.
NUM!

Or for higher proteins roast chicken or turkey slices with roasted red peppers on the same type of bread with low fat mayo.

Just an idea anyway.

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Hummus, what are other ways to eat it , besides on crackers?

healthy sandwich spread recipes image

moemindy

I love hummus, and I always eat it with crackers. What are other ways to eat hummus? I would like to make yummy healthy sandwiches or something with it, but I know it has to be just so for hummus to taste good with it. So please what is your favorite recipe for hummus snacks ?

Answer
Use your hummus in place of Mayonnaise on your favorite sandwich.....

My favorite is hummus spread on a pita, topped with (drained) roasted red peppers and Feta cheese with sprouts.....Light, refreshing and a snap to make......

Also, instead of boring "sour cream based dips" I use hummus with raw veggies for dipping.....you can also flavor the hummus with roasted garlic, roasted red peppers (blend together in a food processor: the result tastes like pimiento cheese).........Those are a couple of my favorite ways to eat hummus.....Enjoy!!!

Christopher

Sandwich Recipes? Looking for tasty recipes to make at home- Any good or healthy recipes you may have?

lindasue m

Thanks, as I am making an effort to maintain a healthy diet.

Answer
An excellent subsititute for butter, cheese and fatty meat is avocado. You might hear people say that it is high in saturated fat (true!), but it is still much, much better for you than other fillings, especially if you have more than one (ie butter AND cheese).

Rather than having a boring sandwich with salad and not much else, try adding avocado to chicken and salad; alfalfa sprouts, spanish onion, carrot, lettuce etc. It's nice with salt and pepper, or a light dijonaise as well, and quite healthy! A lot of lettuce seems quite bland and won't add to a sandwich, so if you can afford it, go for different varieties. Asian ones especially have quite a lot more taste than a traditional cos or iceberg.

I know it's not easy to get Vegemite etc in the States, but any of those yeast or beef extract spreads are very nice on rice-cakes with alfalfa sprouts - for some inexplicable reason, it tastes a bit like chicken! Don't make the mistake of spreading it thickly, you only need a smear. The rice cakes are quite filling, but bland. This way, you don't add heaps of fat, but you get filled up!

Another thing that might be hard to find in the States is tinned beetroot - I'm not sure if you have it at all... It's an aquired taste, but adds sweetness and freshness to sandwiches with few nutritional negatives. If you can get it, it should be tinned in its own (pink!) juices, I guess its kind of pickled...? And it is generally sliced, but you can get baby ones like this too, I think. It's not nice by itself, and will go soggy fast, so it's best in a salad sandwich, eaten straight away.

On that note, pickled things in general are probably a good way to add a lot of flavour without too much fat or salt...

For something a little unusual, you can make fillings of leftover lentil or chickpea salad (you can find recipes everywhere online), which is incredibly cheap to make. If that seems quite heavy, you can substitute traditional bread for lavash or pita bread.

And always eat a wholegrain bread - not only is it full of things you don't get in white bread, it will fill you up, and contributes a lot more to you RDI for grains.

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What are some good, easy sandwich recipes, for vegetarians?

healthy sandwich spread recipes image

Cquel

If there are any good vegetarian sandwich recipes out there, that are not peanut butter and jelly, you know... :D

Answer
Vegetarian Sandwich

Ingredients:

1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)

Preparation:

Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.

Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate

Serves
Makes approximately 2 servings.
*****************************************************************

Healthy Veggie Sandwich

Yield: 2 Sandwiches

Ingredients:

2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts

Instructions:

Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4

INGREDIENTS:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************

The Best Veggie Sandwich

"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."

Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4

INGREDIENTS:

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

DIRECTIONS:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?

Q. I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas... what can i make with them? Thanks.

Answer
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.

Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)

Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).

I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).

I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)

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What are some healthy, delicious sandwich recipes?

healthy sandwich spread recipes image

Nick Saiz

Please put something healthy and unique, not just Peanut Butter and Jelly.

Answer
This is a great sandwich.........

Veggie and Cheese Bagel Sandwich...............

½ of a block Cream Cheese
2 whole (to 3) Green Onions
Tomatoes
Cucumbers
Avocado
Red Onion
1 whole Everything Bagel (or Any Kind Of Bagel)
Alfalfa Sprouts.....optional
1 Or 2 Slices Of Muenster Cheese
Slice Of Cheddar Cheese
Lettuce ...I use Romain..your choice...

Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Next.. chop up 2-3 green onions and mix them with the cream cheese until thoroughly combined....
Slice all veggies (tomatoes, cucumbers, avocados, red onions) thinly.
Split the bagel. Then toast it. Then let it cool completely. Toasting it gives it the perfect crunch and flavor, and texture Toasting is optional of course....... Spread the cream cheese generously on both sides of the bagel.

Layer the vegetables. First lay the avocados right along the cream cheese to help them stay put. Next the alfalfa sprouts which are optional and then one slice of each kind of cheese. On the other half of the bagel arrange the cucumber slices in a circle. Sprinkle the cucumbers with a pinch of salt if you would like.
Next lay the onion slices on top of the cucumbers, then the tomatoes, followed by a slice of lettuce, and if youâre feeling naughty, another slice of Muenster cheese. LOL

Put the whole thing together and Voila A cool, crisp, and deliciously fabulous Veggie and Cheese Bagel Sandwich.

Enjoy..Its mouth watering...

What are some quick and easy whole wheat sandwich recipes?

saacommand

I'm trying to lose weight and I recently found out that whole wheat is better then the normal tasty bread for you.

What are some ways I can make whole wheat bread taste better? What kind of recipes do you got?

Answer
Whole wheat is great and actually adds flavor too!! Use it for whatever sandwiches you enjoy!

If you like peanut butter and jelly (and really who doesn't?) you can make it so much healthier. You can actually make it into a complete healthy meal, rather than a high processed sugar bomb with no nutritive value. Try a natural peanut butter (less sugar, no preservatives), whole wheat bread, and a sugar free all fruit spread (like Polaner's). It will offer you a balanced meal of proteins, fats, and carbs. Not to mention high fiber, low or natural sugars, and nutrient dense calories. This means you get a full belly and steady energy for hours.

A bit more of a grown up taste but not bad by any means!

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What are some good, easy sandwich recipes, for vegetarians?

Q. If there are any good vegetarian sandwich recipes out there, that are not peanut butter and jelly, you know... :D

A. Vegetarian Sandwich

Ingredients:

1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)

Preparation:

Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.

Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.

Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.

Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate

Serves
Makes approximately 2 servings.
*****************************************************************

Healthy Veggie Sandwich

Yield: 2 Sandwiches

Ingredients:

2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts

Instructions:

Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4

INGREDIENTS:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************

The Best Veggie Sandwich

"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."

Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4

INGREDIENTS:

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

DIRECTIONS:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Original Question

What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?

Q. I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas... what can i make with them? Thanks.

A. I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.

Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)

Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).

I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).

I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)

Original Question

Any good recipes using a food processor?

Q. would mostly like low fat, healthy recipes that kids would also like.

A. Healthy Sandwich Bites

Use an assortment of cookie cutters (or just cut the bread into 4's), white and wheat bread, and the two types of sandwich spreads below to make a plate of healthy sandwich bites.

Roasted Chicken Spread:
Ingredients:
2 roasted chicken breasts, skinless and boneless, cut into small pieces
3 tablespoons light mayonnaise
1/4 cup light cream cheese (fat-free cream cheese can be substituted)

Cheddar Cheese Spread:
Ingredients:
8 ounces reduced-fat sharp cheddar cheese, shredded or grated
8 ounces light or nonfat cream cheese
9 slices special recipe white or whole wheat or cracked wheat bread

Prep:
1. Decide which spread you would like to make. Cut the bread slices into interesting shapes using cookie cutters. Press cookie cutter onto 1 slice of bread at a time. If bread doesn't cut all the way, use a plastic knife to cut around the cookie cutter. Make sure you make two of every shape (to make a sandwich).
2. For chicken spread, add the chicken pieces, mayonnaise, and cream cheese to a food processor. Pulse the food processor until ingredients are blended well and are spreadable.
3. For cheese spread, add grated cheese and cream cheese to food processor. Pulse the food processor until ingredients are blended well and are spreadable.
4. Spread some of the chicken or cheddar cheese spread on one of the bread shapes. Cover with the second piece of bread in the same shape. Repeat with other bread shapes.

One spread recipe makes about 12 mini sandwiches.

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