Category: LUNCH

Fit Egg Salad Sandwich

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I love to throw these into our lunch rotation because they offer a nice change to the deli sandwich that we get used to eating around my house.  We happen to love egg salad sandwiches and these taste amazingly great, considering that we throw a portion of the yolk out.  The chopped parsley and veggies that are added to mix really help add flavor and texture to the sandwich without adding calories.  In fact, those veggies add some good fiber!  Yay!  I would WAY rather have this egg salad sandwich than a traditional one any day.

Fit Egg Salad Sandwich
Adapted from Bill Phillips, “Eating For Life”

6 hard-boiled eggs, peeled
1 1/2 T. light mayonnaise
1 T. mustard
1 stalk celery, sliced
1/2 red bell pepper, chopped
2 tsp. sweet pickle relish
2 T. fresh parsley
4 slices whole wheat bread (such as Sara Lee Delightful)
2 lettuce leafs

Chop 2 whole eggs.  Then discard the yolks from the other 4 eggs and chop the whites.

In a small mixing bowl, combine chopped eggs, mayo, mustard, celery, bell pepper, pickle relish, and parsley.

If desired, toast 2 slices of bread and place on a small plate (sometimes I toast my bread, other times I don’t).  Top one slice with lettuce leaf, half of the egg salad, and remaining slice of bread.  Repeat for the second sandwich.

Serves 2.

Nutritional Information (Per Serving = 1 Sandwich)
Calories:  254.6
Protein:  20.3g
Carbs:  23.8g
Fat:  10.1g (2.1g = Sat.)
Fiber:  5.6g
Sugars:  3.1g

Bacon, Lettuce, & Tomato Sandwiches – BLT’s

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YAY!!!!  My computer is back and my friend, a genius, has restored every file to its proper place.  I am super relieved and ready to get back on track with recipes.  So, even though today is Friday and I usually do a non-recipe post, I’m breaking the Friday Feature rule and giving you a recipe anyways.  After all, I just cannot resist letting you go one more summer day without this one!

No question!  A good BLT is my favorite summer sandwich, hands down!  I love it when those fresh tomatoes are coming out of my garden faster than I can eat them.  There’s nothing like a fresh tomato right from my backyard and this sandwich is a darn good way to eat them up!  Of course, the traditional BLT with full-fat mayo and regular bacon might not be the healthiest way to indulge, so I’ve come up with a solution that I still love but can leave the calorie guilt for an ice cream sundae or something.

This is simple, folks!  You just toast your bread, slather on some homemade guacamole, add some cooked Canadian bacon, layer on some sliced garden tomatoes (I used my yummy Lemon Boy-Yellow ones and our tasty Celebrity-Red ones), and top with lettuce.  That guacamole seriously takes this sandwich somewhere a BLT has never gone before.  Perhaps it is my deep love for the avocado, but I have wanted to eat this sandwich every day for the past week!  And, trust me, my craving hasn’t slowed down a bit!

Bacon, Lettuce, & Tomato Sandwiches – BLT’s
Mimi Original

4 slices whole wheat bread (such as Sara Lee Delightful)
2 servings (approx. 4 Tablespoons) Guacamole
6 oz. Canadian bacon
sliced tomatoes
lettuce

Toast bread.  While bread is toasting place Canadian bacon in a nonstick skillet over Medium heat.  Cook both sides of bacon until golden marks appear.  Remove from heat.  Spread approximately 2 tablespoons of guacamole on one slice of toast, add 3 oz. of Canadian bacon, sliced tomatoes, lettuce, and top with another slice of toast.  Repeat with remaining ingredients.  Cut in half and enjoy!

Serves 2.

Nutritional Information (Per Serving = 1 Sandwich)
Calories:  295
Protein:  24.5g
Carbs:  26.9g
Fat:  12.1g (2.7g = Sat.)
Fiber:  7.5g
Sugars:  2.3g

Philly Cheese Steak Wraps

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Did you ever wonder if you would be able to enjoy a Philly Cheese Steak again without calorie guilt?  Well, I’ve found a GREAT way!  This recipe delivers all the traditional flavors without an abundance of fat and added calories.  It’s full of flavor and it takes less than 10 minutes from start to finish!  So, go to town and enjoy this version of a Philly Cheese Steak; it’s SO worth it!

Philly Cheese Steak Wrap

1/4 cup nonfat cream cheese
4 whole wheat tortillas (110 cal. Each)
1  bell pepper, sliced thin (I use multiple colors)
1/2 onion, sliced thin
1/2 cup mushrooms
8 oz. lean roast beef (deli-style), sliced & cut in 1-inch strips
Montreal Steak Seasoning

Heat medium-sized skillet over medium heat.  Spray skillet with non-stick cooking spray and then add sliced peppers and onion.  Sauté until peppers and onions are crisp-tender (about 5 minutes).

Take mushrooms and slices/strips of roast beef and place in warmed skillet with peppers and onions.  Sprinkle with steak seasoning and sauté until warmed through.  Add cream cheese to the pan, stirring constantly until cheese has melted and coated beef.  Remove from heat.

Warm tortillas according to package directions.  Divide mixture among tortillas.  Top with roast beef mixture.  Roll up and enjoy!

*I like these best warm.  However, they are also good cold.  If eating them cold, you’ll spread about 1 tablespoon of cream cheese evenly on the surface of each tortilla.  Then layer the peppers, onion, mushrooms, and roast beef on top.  Roll it up and enjoy.

Serves 4.

Nutritional Information (Per Serving = 1 Wrap)
Calories:  213.8
Protein: 17.5g
Carbs:  25g
Fat:  4.1g (1g = Sat)
Fiber:  11.5g
Sugars:  4.5g

Meatball Subs

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Meatball Subs | Mimi's Fit Foods

I love using my leftover meatballs and turning them into meatball subs.  Talk about fast and easy . . . without sacrificing flavor!  These can easily be eaten for lunch or dinner and, depending on your complex carbohydrate allotment, you can easily adjust the type of bread/bun you eat with these.  Enjoy!

Meatball Subs
Mimi Original

4 Meatballs From Slow Cooker Turkey Italian Meatballs
1/4 Cup of Sauce (From previous Recipe as well)
1 Whole Wheat Bun/Roll

Reheat meatballs (either in the microwave or on the stove top in a saucepan).  Meanwhile, toast bun under broiler (watch carefully to avoid burning).  Once toasted, place meatballs on bun.  Sprinkle with Parmesan cheese, if desired.

Serves 1.

Nutritional Information (With a 100-Calorie Thin Bun)
Calories:  310.8
Protein: 32g
Carbs:  36.8
Fat:  4.5 g

Tropical Tuna Sandwich

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Ok folks!  I love this sandwich.  Of course, I love a plain ol’ tuna sandwich on most days, but this recipe takes a tuna sandwich to a whole new level.  I’m sure that my love for this sandwich stems from the fact that I am a paradise, sun-loving, beach-loving girl . . . and, small as it may be, the pineapple in this sandwich gives me a little glimmer of such.  Don’t leave out the cinnamon; it adds a nice and surprising touch to the overall flavor of the sandwich!

Tropical Tuna Sandwich
Adapted from Bill Phillips, “Eating For Life”

1 can (6 oz) tuna, water packed, drained
2 T. light Mayo
1 T. crushed pineapple, drained
1 celery stalk, chopped
2 T. sweet pickle relish
1 tsp. yellow mustard
1/8 tsp. ground cinnamon
4 slices whole-wheat bread (such as Sara Lee Delightful)

In a medium mixing bowl, combine tuna, mayo, pineapple, celery, relish, mustard and cinnamon; mix well.

Spread a portion of tuna mixture of 2 slices of bread.  Top with remaining slices of bread.

This sandwich is great cold or toasted.  If you desire to toast the sandwich, lightly coat a large nonstick skillet with cooking spray.  Place sandwiches in the pan and cook over medium heat for about 2 to 3 minutes on each side, until the sandwiches are warm and the bread is lightly browned.

Slice tuna sandwiches in half, serve and enjoy!
Serves 2.

Nutritional Information (Per Serving = 1 Sandwich)
Calories:  268.4
Protein:  28g
Carb:  25.4g
Fat:  7.5g (0.8 = Sat)

Salsa Verde Chicken Quesadillas

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Who loves a fast, easy-to-pull-together, and delicious meal?  Is your hand raised, because mine is sticking WAY up in the air!  While I am one who will not complain about spending hours in the kitchen, I don’t always have time for such pleasures.  Thus, I always love a meal that I can pull together quickly. . .like say 15 minutes before I have to be somewhere.  That was certainly the case when I made this scrumptious quesadilla.  It combines some of my most favorite Mexican flavors.  The smoky cumin combined with the green salsa and cream cheese is heavenly.

Now, if you’re in a quick hurry like I was when I made this, then I suggest having cooked chicken on hand (which is a staple in my house).   You can either cook up a big batch of chicken, freeze it, and pull it out at your convenience (my usual method).  Or, you can simply buy it precooked.  This helpful tip has saved me numerous times when I have had extreme time pinches.

Back to the quesadillas! Hurry and make these. . . right. . . now!  They are healthy, delicious, & easy to make.

Salsa Verde Chicken Quesadillas
Source:  Mimi Original

1/4 cup green salsa
2 T. nonfat cream cheese, softened
1/4 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. garlic powder
1/4 cup fat free cheddar cheese
8 oz. cooked chicken, cut into strips (or bite-sized pieces)
1/2 bell pepper, cut into strips
1 whole slice red onion, sliced in half and separated into strips
2 whole wheat tortillas (such as Mission Carb Balance – 110 calories)
2 T. light sour cream

In a small-medium sized bowl, combine salsa and cream cheese.  Mix in spices and cheddar cheese.  Put cooked chicken in bowl and toss to coat.

Lightly coat a large skillet with cooking spray and place over medium heat.  (See tip below for optional cooking directions.) Place a tortilla in the skillet and spread half of the chicken mixture over half of the tortilla, followed by bell pepper and onion strips.  Fold tortilla over the filling and cook until lightly browned, about 3 minutes.  Turn and brown the other side.  Removed from skillet and set aside.

Repeat with remaining tortilla, chicken mixture, peppers, and onions.

Cut quesadillas into wedges and place on small plates.  Serve each set of quesadillas with 1 tablespoon of sour cream and additional salsa if desired.

Serves 2.

Optional Cooking Tip:  I often cook these on my indoor grill (aka George Foreman).  It makes it SUPER handy so that I don’t have to actually flip the tortilla over in a skillet (which sometimes can be disastrous with the filling falling out all over the place….not that I would know!).  I can also cook at least two at a time (one for me and one for the hubby) in record time.

Nutritional Information (Per Serving = 1 Filled Tortilla)
Calories:  292
Protein:  36.4g
Carbs: 26g
Fat:  5.1g (1.2g = Sat.)
Fiber:  11.7g