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Cobb Salad Sub

Ingredients

 1 loaf (1 pound) unsliced Italian bread

 1/2 cup balsamic vinaigrette or dressing of your choice

 5 ounces fresh baby spinach (about 6 cups)

 1-1/2 pounds sliced deli ham

 4 hard-boiled large eggs, finely chopped

 8 bacon strips, cooked and crumbled

 1/2 cup crumbled Gorgonzola cheese

 1 cup cherry tomatoes, chopped

Directions

 Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a 3/4-in. shell (discard
removed bread or save for another use). Brush vinaigrette over bread halves. Layer spinach,
ham, eggs, bacon, cheese and tomatoes on bread bottom. Replace top. Cut loaf in half
lengthwise from top to bottom; cut crosswise five times to make 12 total pieces.

Nutrition Facts

1 slice: 233 calories, 10g fat (3g saturated fat), 97mg cholesterol, 982mg sodium, 17g carbohydrate
(3g sugars, 1g fiber), 18g protein.
Pineapple Cheese Ball

Ingredients

 2 packages (8 ounces each) cream cheese, softened

 1 can (8 ounces) unsweetened crushed pineapple, drained

 1/4 cup finely chopped green pepper

 2 tablespoons finely chopped onion

 2 teaspoons seasoned salt

 1-1/2 cups finely chopped walnuts

 Assorted crackers

Directions

 In a small bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt
until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover
and refrigerate overnight. Serve with crackers.

Nutrition Facts

2 tablespoons: 87 calories, 8g fat (2g saturated fat), 10mg cholesterol, 155mg sodium, 3g
carbohydrate (1g sugars, 1g fiber), 3g protein.

Originally published as Cheese Ball in Taste of Home February/March 2006


Cranberry Turkey Wraps

Ingredients

 1 can (11 ounces) mandarin oranges, drained

 1 medium tart apple, peeled and diced

 3 tablespoons dried cranberries

 3/4 cup fat-free plain yogurt

 2 tablespoons fat-free mayonnaise

 8 flour tortillas (8 inches)

 8 lettuce leaves

 1-1/2 pounds thinly sliced deli turkey

 8 slices (1 ounce each) part-skim mozzarella cheese

 2 tablespoons chopped pecans, toasted

Directions

 In a small bowl, combine the oranges, apple and cranberries. In another bowl, combine yogurt
and mayonnaise; spread over tortillas. Layer each with lettuce, turkey, cheese, fruit mixture
and pecans. Roll up tightly.

Nutrition Facts

1 wrap: 374 calories, 12g fat (4g saturated fat), 54mg cholesterol, 1477mg sodium, 40g carbohydrate
(9g sugars, 1g fiber), 27g protein.

Originally published as Cranberry Turkey Wraps in Light & Tasty December/January 2007
Curried Egg Salad

Ingredients

 1/2 cup mayonnaise

 1/2 teaspoon ground curry

 1/2 teaspoon honey

 Dash ground ginger

 6 hard-boiled large eggs, coarsely chopped

 3 green onions, sliced

 6 slices whole wheat bread

 Tomato slices and cracked pepper, optional

Directions

 Mix first four ingredients; stir in eggs and green onions. Spread on bread. If desired, top with
tomato and sprinkle with pepper.

Health Tip: A simple switch to low-fat mayonnaise will save 100 calories and more than 10g fat per
serving.

Nutrition Facts

1 open-faced sandwich: 273 calories, 20g fat (4g saturated fat), 188mg cholesterol, 284mg sodium,
14g carbohydrate (2g sugars, 2g fiber), 10g protein.

Originally published as Curried Egg Salad in Taste of Home April/May 1993


Chicken Caesar Pitas

Ingredients

 3/4 teaspoon dried oregano

 1/2 teaspoon dried basil

 1/4 teaspoon onion powder

 1/4 teaspoon paprika

 1/8 teaspoon dried mint

 1 pound boneless skinless chicken breasts

 2 cups torn romaine

 1 cup ready-to-serve brown rice

 1/2 cup reduced-fat Caesar vinaigrette

 8 whole wheat pita pocket halves

Directions

 In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until
mixture becomes fine. Rub over chicken.

 On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-
5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut
into 1/2-in. strips. Refrigerate until chilled.

 In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat.
Serve in pitas.

Nutrition Facts

2 filled pita halves: 398 calories, 10g fat (2g saturated fat), 65mg cholesterol, 919mg sodium, 44g
carbohydrate (3g sugars, 5g fiber), 31g protein.

Originally published as Chicken Caesar Pitas in Healthy Cooking June/July 2012


Peach Crisp

Ingredients

 1 cup all-purpose flour

 1/2 cup packed brown sugar

 1/4 teaspoon salt

 1/2 cup butter, cubed

 FILLING:

 2 cans (15-1/4 ounces each) sliced peaches

 1 cup sugar

 1/4 cup cornstarch

 TOPPING:

 1-1/2 cups old-fashioned oats

 1/2 cup packed brown sugar

 1/4 cup all-purpose flour

 5 tablespoons butter, cubed

Directions

 In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a
greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.

 Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and
cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove
from the heat; stir in peaches.

 Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until
crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and
bubbly.

Nutrition Facts

1 serving: 366 calories, 12g fat (7g saturated fat), 31mg cholesterol, 200mg sodium, 65g
carbohydrate (48g sugars, 1g fiber), 2g protein.

Originally published as Peach Crisp in Taste of Home February/March 1995


Corn Dog Twists

Ingredients

 1 tube (11-1/2 ounces) refrigerated corn bread twists

 8 hot dogs

 1 tablespoon butter, melted

 1 tablespoon grated Parmesan cheese

Directions

 Separate corn bread twists; wrap one strip around each hot dog. Brush with butter; sprinkle
with cheese. Place on a lightly greased baking sheet.

 Bake at 375° for 11-13 minutes or until golden brown.

Nutrition Facts

1 each: 302 calories, 21g fat (8g saturated fat), 30mg cholesterol, 815mg sodium, 19g
carbohydrate (5g sugars, 0 fiber), 8g protein.

Originally published as Corn Dog Twists in Simple & Delicious March/April 2006
Grilled Prosciutto-Cheddar Sandwiches
with Onion Jam
Ingredients

 ONION JAM:

 2 large sweet onions, sliced

 1 cup dry red wine

 2 tablespoons honey

 1 tablespoon red wine vinegar

 1/4 teaspoon crushed red pepper flakes

 1/4 teaspoon salt

 1/4 teaspoon pepper

 4 teaspoons apricot preserves

 SANDWICHES:

 8 slices cinnamon-raisin bread

 8 thin slices prosciutto or deli ham

 4 slices aged cheddar cheese

 3 tablespoons butter, softened

Directions

 For jam, place onions and wine in a large skillet; bring to a boil. Reduce heat; cover and
simmer for 30 minutes. Stir in the honey, vinegar, pepper flakes, salt and pepper. Simmer,
uncovered, for 30 minutes or until liquid is evaporated.

 Stir in preserves; cook 3-5 minutes longer or until onions are glazed. Remove from the heat;
cool slightly.

 Spread four bread slices with onion jam. Layer with prosciutto and cheese. Top with
remaining bread. Butter outsides of sandwiches.

 In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until
golden brown and cheese is melted.

Nutrition Facts

1 sandwich: 544 calories, 23g fat (13g saturated fat), 78mg cholesterol, 1093mg sodium, 58g
carbohydrate (26g sugars, 6g fiber), 22g protein.

Originally published as Aged Cheddar and Prosciutto with Sweet Onion Jam on Raisin Toast in Taste
of Home April/May 2012
Apple-Sausage Meatball Sandwiches

Ingredients

 1 medium apple, peeled and finely chopped

 1/4 teaspoon ground cinnamon

 1 pound Johnsonville® Ground Mild Italian sausage

 20 raisins

 2 tablespoons canola oil

 4 hoagie buns, split

 8 slices cheddar cheese

Directions

 In a large bowl, toss apple with cinnamon. Add sausage; mix lightly but thoroughly. Shape
into 20 balls; insert a raisin in each meatball.

 In a large skillet, heat oil over medium heat; cook meatballs in batches until cooked through,
turning occasionally.

 Place buns on baking sheets, cut side up; top with cheese. Broil 3-4 in. from heat 1-2 minutes
or until cheese is melted. Top with meatballs.

Originally published as Apple Pie Sausage Meatball Sandwich in tasteofhome.com


Greek Beef Pitas

Ingredients
 1 pound lean ground beef (90% lean)
 1 small onion, chopped
 3 garlic cloves, minced
 1 teaspoon dried oregano
 3/4 teaspoon salt, divided
 1 cup reduced-fat plain Greek yogurt
 1 medium tomato, chopped
 1/2 cup chopped peeled cucumber
 1 teaspoon dill weed
 4 whole pita breads, warmed
 Additional chopped tomatoes and cucumber, optional

Directions
 In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes
or until beef is no longer pink and vegetables are tender, breaking up beef into
crumbles; drain. Stir in oregano and 1/2 teaspoon salt.
 In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon
3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt
sauce. If desired, top with additional tomatoes and cucumbers. Serve with
remaining yogurt sauce.

Nutrition Facts
1 serving: 407 calories, 11g fat (4g saturated fat), 74mg cholesterol, 851mg
sodium, 40g carbohydrate (5g sugars, 2g fiber), 34g protein.
Originally published as Beefy Greek Pita Folds in Simple & Delicious
April/May 2014
Grade 9

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