If you’re like me and LOVE Reubens, but saw the calories and fat of a real one, this is the sandwich for you! It’s got the thousand island flavor and the saurkraut cruch all in the cole slaw.
For the life of me, I can’t find light rye bread, so I’ve been buying Pepperidge Farm’s whole grain rye (has whole rye seeds in it – yum!). I also used hamburger dill chips instead of gherkins. They seem to have more flavor, plus they’re easier to mince.
Turkey and Swiss Reuben
POINTS® Value: 5
Servings: 1
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
We remade a high-fat classic with lean turkey, low-fat Swiss cheese and a light sweet-n-sour coleslaw. The result is a tasty, slimming sandwich.
Ingredients
• 1/3 cup packaged coleslaw mix (shredded cabbage and carrots)
• 1 Tbsp fat-free mayonnaise
• 1 Tbsp ketchup
• 1 tsp pickle relish, or minced gherkin pickles
• 1/8 tsp table salt, or less to taste
• 1/8 tsp black pepper, freshly ground, or less to taste
• 2 oz deli-sliced turkey
• 1 oz low-fat Swiss cheese
• 2 slice reduced-calorie rye bread
Instructions
1. In a small bowl, combine coleslaw mix, mayonnaise, ketchup and relish; toss to combine and season to taste with salt and pepper.
2. Place turkey and cheese on one slice of bread; top with slaw mixture and then second slice of bread. Yields 1 sandwich per serving.
Notes
Make the cabbage-carrot slaw up to 12 hours in advance if you prefer a coleslaw with a softer consistency.
This recipe can easily be multiplied for more servings. Serve as is or grilled.
Wednesday, September 10, 2008
So many recipes, so little time!
Wow, so we're already through the summer! I've found some fantastic recipes this year and I need to be much more religious about posting them. Best way to keep up with all my favorites and share them also!
This was an excellent side from Weightwatchers that we made recently. Very easy to do after you trim the beans and slice the tomatoes. I didn’t have olive oil spray, so I tossed the beans in olive oil in the strainer (hoping to drain any excess). I also put the beans into the bowl with the tomato rather than putting the tomato mix on the pan. I couldn’t find my cookie sheet with sides. So, the tomato mixture probably didn’t “cook” as much as it would have otherwise.
Roasted Green Beans and Fresh Tomato
POINTS® Value: 0
Servings: 4
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy
Sometimes simple is best. Just a few fresh herbs are all you need to accentuate the natural flavors of sweet tomatoes and roasted green beans.
Ingredients
• 3 sprays olive oil cooking spray
• 4 cup green snap beans, trimmed
• 2 cup grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
• 1/4 cup basil, fresh, cut into ribbons, divided
• 2 tsp minced garlic, or less to taste
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, freshly ground, or more to taste
Instructions
• Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
• Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
• Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
• When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.
Notes
This is the perfect side for a burger, grilled chicken or steak. It's equally delicious served on mixed greens drizzled with balsamic vinegar, with herbed brown rice, or added to marinara sauce and then tossed with pasta and topped with shredded cheese.
This was an excellent side from Weightwatchers that we made recently. Very easy to do after you trim the beans and slice the tomatoes. I didn’t have olive oil spray, so I tossed the beans in olive oil in the strainer (hoping to drain any excess). I also put the beans into the bowl with the tomato rather than putting the tomato mix on the pan. I couldn’t find my cookie sheet with sides. So, the tomato mixture probably didn’t “cook” as much as it would have otherwise.
Roasted Green Beans and Fresh Tomato
POINTS® Value: 0
Servings: 4
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy
Sometimes simple is best. Just a few fresh herbs are all you need to accentuate the natural flavors of sweet tomatoes and roasted green beans.
Ingredients
• 3 sprays olive oil cooking spray
• 4 cup green snap beans, trimmed
• 2 cup grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
• 1/4 cup basil, fresh, cut into ribbons, divided
• 2 tsp minced garlic, or less to taste
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, freshly ground, or more to taste
Instructions
• Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
• Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
• Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
• When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.
Notes
This is the perfect side for a burger, grilled chicken or steak. It's equally delicious served on mixed greens drizzled with balsamic vinegar, with herbed brown rice, or added to marinara sauce and then tossed with pasta and topped with shredded cheese.
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