This is a hearty sandwich – lots of meat, a great cheese and a nice filling roll. If you pack it for lunch, just pack the dressing separate and drizzle on last second.
Italian Combo
1 serving
378 calories per serving
1 club roll (club rolls are small sub/hero rolls)
4 thin slices deli ham (Oscar Mayer pre-packaged meats are great)
15 slices turkey pepperoni
1 slice low fat provolone cheese
Chopped lettuce or a leaf of romaine lettuce
2 thin tomato slices
1 T fat free balsamic vinaigrette
Put all ingredients on roll and drizzle dressing over the top.
The arugula on this sandwich is the perfect pairing to the creamy brie and the sweet apples – it gives it just the right amount of contrast. This is one of my top 10 sandwiches of all times ! Brie+ turkey+apple+arugula=YUMMY !
Turkey and Brie Sandwich
2 servings
399 calories per serving
4 slices 45 calorie whole wheat bread
Pam
I Can’t Believe it’s not Butter spray
6 oz. thinly sliced turkey breast (deli meat)
3 oz. brie
¾ c baby arugula
1 apple, sliced
Heat brie in microwave 15 seconds or so to soften it and then spread on 2 pieces of bread. Top with turkey, apples and arugula and finish making the sandwich. Spray a heated pan with Pam. Spray outsides of sandwich with a couple spritzes of butter spray and cook 2-3 minutes per side in a hot skillet or a total of 3-4 minutes in a Panini press.
Looking for something a little different for lunch? Instead of regular old pasta salad, how about some Hawaiian pasta salad? Plentiful Pantry makes it so easy and it is such a refreshing change of pace.
Hawaiian Pasta Salad
8 servings
180 calories per serving
Their mix basically handles the noodles and the dressing spices – you just add some cooked chicken (I used leftover Thanksgiving turkey and it was great !), pineapple tidbits, mandarin oranges, onion and avocado. The mixture of noodles (colors and shapes) makes for such a fun salad! And their poppy seed dressing is so special – sweet without being too sweet and just a little tart with the mustard in the dressing and the vinegar bite. Just whisk up the dressing and pout over the fruits, meat and cooked pasta. Chill a bit and presto…LUNCH IS SERVED !
Hawaiian Pasta Salad
Plentiful Pantry does such a great job of getting you out of the kitchen fast providing mixes that are tasty and easy to put together. I have tried several of their products and I find them all to turn out very good food.
Check out our reviews of other Plentiful Pantry products:
A zesty sandwich perfectly portable and wonderfully good !
Roast Beef and Swiss Sandwich
1 serving
326 calories per serving
1 Arnold Sandwich Thin roll (only 100 calories!)
4 oz. lean deli roast beef, thinly sliced
1 slice low fat swiss cheese
1/3 c spinach leaves
1 slice red onion
½ T horseradish
½ T light mayonnaise
Mix mayo and horseradish and spread on bun then top with meat, cheese, spinach and onion.
Wraps are a nice change from a sandwich – and they hold in the contents so much better than 2 slices of bread. Here is a standard turkey, bacon and tomato sandwich and because it is on a wrap you can add in some crumbled feta and avocado slices without worrying about them flying out the sandwich. And the avocado adds your MUFA for the meal 🙂 Enjoy !
Turkey and Feta Wrap
1 serving
300 calories per serving
1 T Miracle Whip
1 T low fat crumbled feta cheese
1 Whole wheat wrap (80 calorie version by Smart and Delicious)
¼ c shredded lettuce
4 slices deli turkey breast
1 slice tomato, cut into strips
2 slices turkey bacon, cooked
¼ c avocado slices
Pepper
Sprinkle turkey with pepper. Place it all in the wrap and roll it up ! Here is a video that will show you how to fold up a wrap securely
The broth for this soup is just perfect – it is satisfyingly creamy without being too much. The veggies are just enough. And the rice makes it really stick with you. It is a great lunch soup and reheats well. Be sure to not skip the wine and lemon juice – just the little bits make a big difference in the taste of the broth !
Creamy Chicken Rice Soup
6 servings
218 calories per serving
½ c chopped carrot
1/3 c finely chopped onion
1/3 c chopped celery
2 T butter
¼ c flour
6 c chicken broth
2 c cooked rice
1 c cubed cooked chicken
½ t salt
¼ t pepper
1/8 t garlic powder
1 c 2 % milk
2 T lemon juice
1 T white wine
Saute the carrot, onion and celery in the butter until tender then mix in flour and gradually stir in the broth. Mix in rice, chicken, salt, pepper and garlic powder and bring to a boil the reduce heat, cover and simmer 15 minutes. Reduce heat to low and stir in the milk, lemon juice and wine and cook 5 minutes or until heated through.
User Perdue Shortcuts and you can be out of the kitchen in 10 minutes making these wraps. They make a great lunch and even a great lite dinner.
Buffalo Chicken Wraps
4 servings
360 calorie per serving
4 boneless skinless chicken breast halves cut into strips (Perdue Shortcuts work great here !)
¼ t salt
1 T hot pepper sauce
½ c finely chopped celery
½ c crumbled blue cheese
½ c fat free blue cheese or ranch dressing
4 10 inch fat free tortillas
1 1/3 c shredded lettuce
¼ c shredded carrot
Pam
Mix chicken salt and pepper sauce. Spray a skillet with Pam and cook chicken 4-5 minutes or until done (or just a minute or 2 to warm up if using pre cooked chicken). Combine celery, cheese and dressing. Spoon celery mix into wraps then chicken and top with lettuce and carrot. Fold up and serve.
This is something I grew up with, but most people never think of pairing eggs and peppers and putting them on a sandwich. Try it, you’ll be glad you did 🙂
Pepper and Egg Sandwiches
1 serving
320 calories per serving
1 Club Roll
1 bell peppers, any color, cut into thin strips
1/4 large onion, sliced thin
1 t oil
Pam
Salt and pepper to taste
1/4 t garlic powder
1/4 t onion powder
hot water
½ c egg beaters
Salt and Pepper to taste
Place oil in large skillet and heat to medium high. Put onions in pan and saute 5 minutes. Move onions to the side, remove pan from heat and spray skillet with Pam. Return to heat and add peppers to skillet. Let cook down a little and then season with all the spices. After about 5 minutes, lower heat to medium and continue cooking to desired doneness (about 10-15 minutes – you want them nice and soft for this recipe). You may need to add up to a tablespoon of water at a time to keep the mix from getting dry.
When done, move onions and peppers to the side, remove pan from heat and spray skillet with Pam. Return to heat and add egg beaters and quickly scramble the eggs. Mix all together when eggs are done and place all on the club roll and enjoy !
