Sandwiches

Prosciutto, Brie and Apple Quesadillas

I came across these on CL and knew I had to try them.  I am a cheese whore, what can I say? I had some prosciutto on hand and added it in and I thought it complemented the sweetness of the apple and the peppery arugula perfectly! These are simple and delicious and make a great lunch or light dinner. Leave off the prosciutto for a vegetarian option.

Ingredients:
1 tbsp Dijon mustard
2 tsp apple cider
3 10-inch tortillas
6 oz brie, rind removed and thinly sliced
1 Granny Smith apple, cored and thinly sliced
6 slices prosciutto
3 cups arugula
Freshly ground black pepper
Directions:
Combine mustard and cider in a small bowl, stirring well.
Heat a nonstick skillet over medium heat.
Spread each tortilla with the mustard mixture. Place 1 tortilla mustard-side-up in the pan. Arrange 1/3 of the cheese and prosciutto over the tortilla and cook until cheese begins to melt (about 1 minute). 
Arrange 1/3 of the apple slices over the top and 1 cup arugula. Sprinkle with freshly ground pepper. Fold tortilla in half and press lightly with a spatula. 
Cook 2 minutes on each side or until lightly browned. Repeat with remaining tortillas. 
Adapted from Cooking Light.

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BBQ Pulled Pork Sandwiches

These pulled pork sandwiches were insanely good. I think it is all about the sauce. This time I decided to make my own sauce and it made all the difference in the world. And you gotta top these delicious sammies with homemade coleslaw!
Use your leftovers to make a BBQ pork pizza with the BBQ sauce in place of tomato sauce, topped with fresh mozzarella, pulled pork, and red onions. After cooking, load with cilantro. So good!

Ingredients:
3 to 4 pounds boneless pork shoulder 
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
Directions:
Rinse the pork shoulder, pat dry, and rub with salt and pepper. Place in a crock pot. Add water and liquid smoke. Cook on low for 8-10 hours until pork is tender. 
Remove pork from crock pot and discard liquid. Place the meat back into the crock pot and shred with two forks. Add barbecue sauce and mix to combine. Cook for 20-30 minutes until warmed through or leave crock pot on warm until ready to serve.
Serve on buns with coleslaw and extra barbecue sauce.
Adapted from Mel’s Kitchen Cafe.

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Grilled Chipotle Chicken Sandwich

This sandwich was super yummy! Spicy chicken with cool avocado, lettuce and tomato, perfect for a quick summer dinner (or lunch). You could add bacon on here, too, if you wanted. Because, you know, bacon makes everything better.

Ingredients:
2 large chicken breasts, cut in half and pounded to an even thickness
2 tbsp olive oil
1 small lime, juice only
1 clove garlic
2-3 canned chipotle peppers in Adobo sauce
1 tbsp Adobo sauce, from chipotle can
4 hamburger buns
4 slices of cheese
1 avocado, thinly sliced
Lettuce
Tomato, sliced
Mayonnaise
Directions:
Place the olive oil, lime juice, garlic, chipotle peppers and adobo sauce in a food processer and puree. Place the marinade and chicken breasts in a ziplock bag and allow to marinate for at least 30 minutes or overnight.
When ready to cook, prepare the grill. Remove chicken from marinade and grill until cooked through, about 5 minutes per side. Top the chicken breasts with cheese in the last minute of cooking.
Assemble the sandwiches with mayo, lettuce, tomato and avocado.
Makes 4 sandwiches.
Adapted from Macheesmo.

Linked to Home Sweet Farm Delectable Tuesday and Blessed with Grace TMTT

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Grilled Buffalo Chicken Wraps

As evidenced by all the Buffalo chicken variations I have posted on here, I love Buffalo style chicken. This version is super easy, prepared on the grill, and great for a quick, no-fuss meal. If you like this recipe, also try these fabulous Blue Cheese Chicken Burgers.

Ingredients:
1 pound boneless, skinless chicken breast fillets
1 tablespoon Frank’s Red Hot sauce
2 tablespoons melted butter, cooled
1/2 tablespoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
Romaine lettuce, chopped
Tomatoes, chopped
Green onions, for garnish
Blue cheese dressing
Tortillas or other sandwich wraps
Directions:
Combine hot sauce in butter in a medium bowl. Add chicken fillets and toss to coat evenly. Combine spices in a small bowl. Sprinkle over the chicken breasts and toss to coat. Set aside to allow flavors to blend for about 15 minutes.
Prepare grill and cook chicken until done. Allow cooked chicken to rest for 5 minutes before slicing into strips. Assemble wraps with chicken, lettuce, and tomatoes and top with blue cheese dressing and onions.
Adapted from Good Cheap Eats.
Linked to FTLOB Tasty Tuesday and Prairie Story Recipe Swap Thursday.

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Chicken Souvlaki with Tzatziki Sauce

Casey and I love chicken souvlakis so we were excited to try this recipe from Cooking Light recommended by Mrs. G in DC. These did not disappoint and they are sure to be a regular on our menu this spring/summer. Delicious and great for leftovers!This is my adaptation of the original recipe, I upped it to 4 servings and added more veggies and toppings. You could serve this with just the chicken, veggies and tzatziki sauce for less calories, or turn them into pita sandwiches for a little extra, which is what we did.

Ingredients:
Souvlaki
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1/2 red onion, cut into 1/2 inch thick chunks
1 red bell pepper, seeded, cut into 1/2 inch pieces
Cooking spray
Feta cheese, for topping
Mediterranean flat bread
Tzatziki Sauce
1 cup cucumber, peeled, seeded, and shredded
1 cup plain low-fat Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon salt
2 garlic cloves, minced
Directions:
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and vegetables, alternately onto each of 8 (8-inch) skewers. (Alternatively, you can cook chicken and veggies separately as shown pictured below).
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.
Serve the chicken and veggies on flat bread, topped with Tzatziki sauce and feta cheese.
Servings: 4
Serving size: 2 skewers and 1/4 cup tzatziki sauce
Calories per serving (does not include flat bread or feta cheese): 219

Linked to Home Sweet Farm Delectable Tuesday Not So Homemade What’s Cooking Wednesday and Little Brick Ranch Foodie Friday.

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Barbeque Pulled Chicken

I have to say, I am a much less picky eater now than I was when I met Casey. He has introduced me to a ton of new foods. Now, I will at least try just about anything. The only things that I really just will not eat are shrimp (bugs of the sea) and oysters (snot of the sea?).
I never liked barbecue sauce in the past, but recently I have been having a bite of Casey’s pulled pork or chicken barbecue sandwiches when ever he orders one and I am starting to kinda love it. I decided to try some barbecue chicken sandwiches at home and I loved these! Served with red onions, sliced jalapenos and coleslaw, they were delicious! Casey, on the other hand thought they were okay. Not barbecue flavored enough, he said (which is probably why I loved them). Recipe from Eating Well.

Ingredients:
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Directions:
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Servings: 8
184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.

Linked to EKat’s Kitchen Friday Potluck and Mangoes and Chutney Fat Camp Friday.

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Steak Sandwiches, PW Style

Sorry for the lack of posts lately, I have been super busy as of late! Our basement renovation is coming along really well and I hope to take some pictures over the weekend to show you. Monday was Casey’s birthday and I had planned a special Lancaster, PA dinner for him but I wasn’t able to get all the ingredients in time. Instead, I made these delicious sandwiches and I will have to make him the Lancaster meal another time.
These sandwiches are Pioneer Woman’s version of her husband’s favorite sandwich. I thought Casey might actually prefer her version so I gave them a try. They were so good, not that I expected anything less! I couldn’t find cube steak so I used shaved Angus instead which turned out fabulously. Casey said they taste like a healthy cheesesteak. I’m not sure if the amount of butter is “healthy” but the onions, peppers, and mushrooms were a great addition. I halved the recipe to make enough for 4 sandwiches.

Ingredients:
2 tablespoons butter
1 pound cube steak (or shaved beef for sandwiches)
Kosher salt
Freshly ground pepper
1/2 large yellow onion, halved, and thickly sliced
1 whole green bell pepper, sliced into rings
1 whole red bell pepper, sliced into rings
2 cloves garlic, minced
8 ounces white mushrooms, sliced
1 tablespoons (additional) butter
3/4 cup sherry (cooking sherry is fine)
2 tablespoons worcestershire sauce
4 dashes tabasco (or more to taste)
4 crusty sandwhich bread loaves
1 tablespoons (additional) butter
4 slices cheese (provolone, swiss, pepper jack)
Directions:
Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.
Heat 2 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside. (Be sure to not overcook, the steak will continue to cook up once it has been removed from the pan).
Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.
Melt 1 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.
Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 1 tablespoon butter at the end. Keep hot.
Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.
Serve immediately.
Servings: 4

 
Linked to Fudge Ripple Tuesday Night Supper Club and Not So Homemade What’s Cooking Wednesday.

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Make-Ahead Lunch Burritos

If you are looking for a quick and easy lunch or snack on the run, these burritos are perfect. You make them ahead of time in a big batch and then freeze individually. Perfect to have on hand at work or if you just don’t feel like cooking dinner. These are a great, healthy lunch alternative. Recipe adapted from All Recipes. 

Ingredients:
1 cup uncooked brown rice
2 cups water
15 oz canned pinto beans
8.5 oz canned yellow corn
30 oz canned black beans (2 15oz cans)
8 oz pound pepper jack cheese
20 oz canned diced tomatoes with green chilies (like Ro-Tel)
12 low carb whole wheat tortillas
Directions:
Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and allow to cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Transfer to a large bowl and mash with a potato masher until about half are mashed. Add corn and diced tomatoes with green chilies, and toss to mix. Mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave (2-3 minutes) for lunch or snacks.
Servings: 12
Points: 6 per burrito
Notes:
  • Mashing some of the bean mixture helps the burritos to stay together better.
  • Try using light cheese for a lesser point value.
  • Serving size is roughly 12 but I have made as many as 14-16 burritos out of this.
  • Pictured with light sour cream and hot sauce but these are terrific on their own, too.
  • Keep frozen until ready to eat. Use within one month.

 

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Buffalo Chicken Wraps

When I saw this recipe (slightly adapted) on Debbi Does Dinner I knew I absolutely had to try it! Casey and I love anything Buffalo chicken. These wraps were soooo good! This would be great to make for a crowd during a football game and just have people assemble their own wraps. If I was making this for guests, I would probably use regular whole wheat tortillas. The low carb ones tend to be flimsy and fall apart easier. Great if you are on a diet but not so great for guests. I know there are also some other low-cal wrap options but I can only find the low carb ones at my grocery store!

Other yummy Buffalo chicken recipes: Blue Cheese Chicken Burgers, Light Buffalo Chicken Fingers, Buffalo Chicken Meatloaf

Ingredients:
3/4 cup Frank’s wing sauce
3/4 cup reduced-calorie blue cheese dressing
1 pound chicken breast, skinless, boneless, raw
Romaine lettuce
6 low carb whole wheat tortillas
6 Tbsp blue cheese crumbles
Frank’s Red Hot sauce

Directions:
Place the chicken in a crockpot and cover with wing sauce and blue cheese dressing. Cook on low for 5-6 hours, shred chicken with two forks and continue cooking for another 1-2 hours.

Assemble wraps with lettuce and chicken mixture. Top each with 1 tbsp blue cheese crumbles and additional hot sauce, if desired.

Servings: 6
Points: 7

 

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Sloppy Turkey Joes

I made these low-cal turkey joes last night and Casey loved them. I have never really been a huge fan of sloppy joes so I didn’t know how they were supposed to taste but he said the flavors turned out similar to manwich. I adapted this recipe from Weight Watchers and added a lot of spice to give it a kick. This is a great quick and easy recipe!

Ingredients:
1 lb ground turkey
1 small onion, chopped
1 red bell pepper, chopped
1 Serrano pepper, minced
1 clove garlic, minced
1 cup barbecue sauce (I like Stubb’s Spicy BBQ Sauce)  
8 oz canned tomato sauce
1 tbsp worcestershire sauce
1 tsp dry mustard
1 tsp cayenne pepper, or more to taste
1 tsp chili pepper, or more to taste
Salt, to taste
4 hamburger type rolls, toasted
Directions:
Brown the turkey in a pan until cooked through, about 8-10 minutes. Add onion, peppers, and garlic, and cook until softened, about 2-3 minutes. Add barbecue, tomato and worcestershire sauces, and remaining spices, stir to combine and heat over medium heat until heated through, about 5 minutes. Serve over toasted hamburger rolls.

Servings: 4
Points: 7

 

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