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Tuna Salad Pita Sandwiches |
Number of Servings: 8
Serving Size |
1 wrap |
Calories |
324 |
Total Fat |
14 g |
Saturated Fat |
4 g |
Carbohydrates |
30 g |
Fiber |
4 g |
Sodium |
608 mg |
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Number of Servings: 6
Serving Size |
1 sandwich |
Calories |
285 |
Total Fat |
4 g |
Saturated Fat |
0.8 g |
Carbohydrates |
43.3 g |
Fiber |
6.5 g |
Sodium |
685 mg |
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Ingredients:
1 pound boneless, skinless chicken breasts, cooked and shredded
1 cup avocado, chopped
8 strips of bacon, cooked and crumbled
2 stalks of celery, chopped
2 green onions, sliced
¼ cup chopped black olives
¼ cup crumbled blue cheese
¼ cup lemon juice
2 Tablespoons honey
1 Tablespoon Dijon mustard
2 cloves of garlic, minced
½ teaspoon dill weed
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
8 romaine leaves, torn
8 whole wheat flour tortillas
2 medium chopped tomatoes |
Ingredients:
12 oz. white chunk tuna packed in water, drained
6 tablespoons fat-free mayonnaise type salad dressing
2 tomatoes, sliced
2 cucumbers, sliced
6 large pieced of leaf lettuce
6 whole wheat pita breads (6 1/2 inch size) |
Directions:
In a small bowl, combine the chicken, avocado, bacon, celery, onion, olives, and cheese. In another small bowl, combine the lemon juice, honey, mustard, garlic, dill weed, salt, and pepper. Whisk in the oil. Pour over the chicken mixture; toss to coat. Place romaine on each tortilla; top with 2/3 cup chicken mixture, then with tomatoes. Roll up tortilla. |
Directions:
Mix tuna and salad dressing in a bowl and then spread in the 6 pita breads. Stuff with tomatoes, cucumbers, and leaf lettuce. Serve immediately. |
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Swiss Vegetable Sandwiches |
Number of Servings: 8
Serving Size |
1 sandwich |
Calories |
309 |
Total Fat |
6.7 g |
Saturated Fat |
1.6 g |
Carbohydrates |
37 g |
Fiber |
3.5 g |
Sodium |
619 mg |
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Number of Servings: 6
Serving Size |
1 sandwich |
Calories |
351 |
Total Fat |
15 g |
Saturated Fat |
6 g |
Carbohydrates |
42 g |
Fiber |
3.5 g |
Sodium |
446 mg |
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Ingredients:
2 pounds extra lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1/2 cup ketchup
1/2 cup barbecue sauce
2 tablespoons packed brown sugar
1 tablespoon distilled vinegar
1 teaspoon prepared deli mustard
8 whole wheat hamburger buns |
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Ingredients:
6 pieces of Focaccia bread (57 gm each), split in half
2 tablespoons olive oil
1 tablespoon lemon juice
4 teaspoon minced garlic
1 red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 large tomato cut into 6 slices
6 slices of Swiss cheese (1 oz. each) |
Directions:
Brown ground beef, onion, and garlic in skillet. Drain any excess fat. Add remaining ingredients (except buns). Heat thoroughly. Spoon beef mixture onto buns. Serve immediately. |
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Directions:
In a large skillet over medium heat sauté garlic, onion, peppers, zucchini, and squash in olive oil and lemon juice until tender. Place Focaccia bread pieces on a foil lined cookie sheet. Top six of the pieces with the vegetables and then with a tomato slice and a slice of cheese. Bake in a 425 degree oven for 2 minutes or until cheese is melted and bread is slightly toasted. Watch carefully. Remove from oven. Place tops on sandwiches and serve with a fork. |
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