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Archive for the ‘Sandwiches’ Category

LAST WEEK, I POSTED THE Heirloom Tomato Sandwich with Herbs and Creamy Tofu Spread recipe from Whole Living on the “14 Months to 50” Facebook page as our first recipe for Thursday Cooking Club.   Today we will all meet on the Discussion tab to tell how we made the recipe our own, offer opinions, etc.   Here’s what I did:

I don’t eat tofu, so I substituted goat cheese in this recipe.   In two small mixing bowls, I divided 4 ounces of goat cheese.   I added chopped fresh dill and a couple of squeezes of lemon to the goat cheese in one bowl, along with a dash of cracked pepper, then blended with a fork.  In the second bowl, I added chopped fresh basil and cracked pepper.  I’m not sure it’s possible to use too much dill or too much basil — in my house it isn’t.  I have always loved basil and cream cheese and with goat cheese I can closely imitate that flavor combo, with just a little bit of added tang. 

After blending the herbs with the cheese, I spread half of each mixture on 1/2 slice of wheat artisan bread.  I topped the dill mixture with halved grape tomatoes, more dill, and pieces of fresh lettuce.   The basil mixture was topped with tomatoes, more basil and walnuts.  Then I sprinkled the entire dish with cracked pepper and sea salt.  

This recipe is good for a brunch or lunch, snack, or even as an appetizer if entertaining.   The flavors are very savory, and the bread gives it some weight — delicious and filling. 

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Today I made a new yummy-but-sort-of-cheating sandwich:  Cucumber Walnut Cream Cheese Sandwich.  I’m still eating the cream cheese from Super Bowl Sunday, so today I decided to make a cucumber sandwich and add walnuts to it.  It was very good!  The cream cheese is lowfat, still fairly high in fat though  – 6g per tablespoon (3.5 saturated) – but it tastes like the full-fat version.   A guilty pleasure while dieting

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SuperBowl Super Bowl SnacksJust for you!    If you are looking for some new and different football snacks to make this Super Bowl weekend (that won’t send you running for antacids later),  have a look at these websites.   I can’t get the Pear-Walnut Sandwich (from Cooking Light) out of my head.

8 Different 5-Ingredient Sandwiches 

Oatmeal Fig Walnut Bars 

Copycat Chipotle Corn Salsa 

Hearty Multi-Bean Chili 
Let me know if you try any of these!

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Here we are in the middle of Week Three of my nutritional revamping, and I’m heading out to buy groceries and to visit a couple of local healthfood stores, time allowing.   This week I will be making my own soups and I am shying away from any precut, bagged vegetables.   I’ve found a few recipes I’ll be making this week:      

Cincinnati Turkey Chili from Cooking Light

Southwestern Chicken & White Bean Soup from Cooking Light

Artichoke & Ripe Olive Tuna Salad from Eating Well

I’ll still be having omelets for breakfast daily, nuts and fruits for snacks, soups and salads for all lunches, and meat with veggies for dinner.   I really do like the ease of having similar meals repeated, when all I have to consider is which vegetable I will throw into the omelet, soup, salad, or steamer.     Keeping a few different fruits on hand, and both almonds and walnuts handy, makes grabbing a snack totally harmless.   And when I have a really huge sugar craving, a big glass of blended juices satisfies me completely.   (Last week, I dipped into the 70% and 85% chocolate bars, but I never had more than 1 ounce of chocolate in a day — and not daily.)

So I’m off!  I’ll be back tonight to make one of the soups and let you know how delicious it is.

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