Sandwich
Chicken Salad Sandwich
I really like chicken salad. I don’t usually like it in restaurants or deli’s b/c it is laden with salt and mayo. Both of which I don’t eat tons of b/c my tastebuds and stomach are a delicate creature.
I love the sweet and salty mix in this chicken salad. The salty chicken and the sweet cranberries. The crunch of the celery combined with the smoothness of the yogurt is just wonderful. This really is like summer comfort food to me. MMMM, that is so tasty.
Makes 4 sandwiches
2 1/2 cups diced rotisserie roasted chicken breast meat (or just pre grilled chicken breasts)
2/3 cup diced celery
2/3 cup diced Granny Smith apples
1/4 cup green onions, chopped
2 tbsp low fat mayonnaise
1/4 cup non fat greek yogurt (or plain non fat yogurt)
salt and pepper to taste
8 slices whole grain bread or 4 croissants
1 small wheel brie cheese
Combine the chicken chunks, celery, apples, almonds, dried cranberries, grapes, green onion and mayonnaise in bowl; mix well. Season with the salt and pepper and mix to blend.
*If you let the mixture chill in the fridge for an hour or so, it tastes even better because it gives the flavors a chance to soak in together.
Spread chicken salad evenly on 4 slices of bread, top with sliced brie and close with top halves of sandwiches. Of course you can throw some lettuce and tomato on there too.
Read Full Post | Make a Comment ( None so far )Salmon and Egg Sandwich
Lately I have been loving salmon. Especially smoked salmon. The easiest way for me to add it to my diet is using the canned salmon. I love putting it in eggs, with some cheese, and either on an English muffin, or just by itself. It is really hearty and so healthy.
Serves 1
1 whole wheat English muffin
2 egg whites
2 tbsp canned salmon, drained
1 tbsp red onion
1 slice tomato
dash of dried dill
olive oil
salt
pepper
Toast the muffin
Saute the onion for just a minute in the olive oil. Beat the eggs in a small bowl, them add them to the onions.
Add some salt and pepper to taste to the eggs and a little dill.
Add the salmon. Scramble them until they are cooked to your liking.
Put the slice of tomato on the bottom part of the English muffin, spoon the egg and salmon mixture over that. Then put on the top of the English muffin. Wrap in tin foil and be on your way to work.
Fruity Waffle Sandwich
When you need a quick breakfast to go, this will do the trick. EVERYONE should be eating breakfast, so the excuse of “I just don’t have time” doesn’t fly.
For 1 person
2 Kashi Blueberry Waffles (170 calories)
1 tbsp peanut butter (100 calories)
1 tbsp honey (30 calories)
1/2 banana, sliced (50 calories)
Total of 350 calories. The perfect amount for breakfast.
Toast the waffles
Spread the peanut butter on 1 side.
Top with bananas then the honey.
Then press the other waffle on top.
Wrap in a napkin and head out the door.
Brie and Apple Grilled Cheese
Brie is probably my favorite cheese. And when it is melted it is so extremely creamy and rich. This sandwich has a little sweet and a little savory.
Serves 2
4 slices whole wheat bread
4 ounces brie cheese, thinly sliced, rind removed
1 granny smith apples, thinly sliced
4 slices turkey bacon
1 tbsp olive oil
1 tbsp honey
1.Heat a cast iron skillet to medium high heat. Layer your sandwich – bread slice, cheese, apple slices, bacon, drizzle honey, bread slice. brush oil over the top of the sandwich. Place the sandwich top side down (oil side down) on the hot pan. brush oil on the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side.
2.While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula. The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.
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Fat Girl Trapped in a Skinny Body 