Here’s a recipe that’s easy to make and perfect for serving at a brunch, a light lunch, or tea time! Creamy Veggie Croissants have a delicious creamy filling made with mayonnaise, sour cream, and whipped cream cheese spread—and packed with lots of finely-chopped veggies and herbs. Serve this creamy mixture on a croissant over a lettuce leaf to make it even more appetizing. You can also add thinly-sliced deli meat like turkey or chicken (ham or beef would work, too), to make these sandwiches more of a meal.
Burgers are pretty versatile. There are so many different kinds of condiments and toppings you can use. I usually make mine pretty traditional–mayo, lettuce, and tomato Continue reading
It’s nice to have something simple and healthy to eat in the summer. Something a little lighter that doesn’t take too much effort so you can spend more of your time enjoying other fun summer things, especially since there’s not much of summer left!
This is a super-easy sandwich I love and if you have a garden and are growing your own tomatoes and cucumbers, it’s the perfect thing to use them in! All you need are half of an avocado, a little lemon juice, a slice of tomato and some cucumber slices…and a little dash of sea salt. It makes a great summer lunch if you like to eat light during the hot weather!
AVOCADO MASH WITH TOMATO AND CUCUMBER by NancyC
Makes 1 open-faced sandwich
- 1 slice of your favorite bread (I used a whole grain bread slice)
- 1/2 of a large avocado
- 1/2 teaspoon lemon juice
- 6 cucumber slices (from a medium-size cucumber)
- 1 tomato slice (from a large tomato)
- dash of sea salt, if desired
In a small bowl, mash the avocado half with the lemon juice until creamy and spread evenly on the slice of bread. Over this, arrange 3 cucumber slices in a row on the upper top third of the bread slice. Cut the tomato slice in half and arrange the two halves next to each other in the middle third of the bread slice, slightly overlapping the cucumber slices. Arrange the last 3 cucumber slices in the bottom third area of the bread, slightly overlapping the tomato slices. Add a sprinkle of sea salt, if desired over the cucumber and tomato slices. Serve immediately.
When the weather gets hot and humid, I hate to turn my oven on. So I make lots of sandwiches and salads! What do you like making when it’s too hot to bake?
I had a block of extra-firm tofu in my fridge, which I was originally going to try baking. But then I came across an eggless “egg salad” recipe using tofu and I decided to try something like that instead. It’s not that I don’t like regular egg salad–I really love it–but I do have high cholesterol, so I try to be careful with my egg intake. This tofu egg salad has a similar consistency to regular egg salad and the spices added to it give it a great flavor. I really liked it and it’s nice having an eggless egg salad option if you need it!
EGGLESS “EGG SALAD” by NancyC, adapted from Veg Kitchen Makes 4 servings
- 1 (12-ounce) tub extra-firm tofu, well-drained
- 1 large stalk celery, finely diced
- 1 large green onion, finely chopped (about 1/4 cup)
- 1/4 cup vegan mayonnaise
- 1 1/2 teaspoons prepared yellow mustard (or you can use Dijon mustard if you prefer)
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon dried parsley flakes
- salt and pepper to taste
Drain tofu well, then press and squeeze the tofu, draining any additional moisture from it. In large bowl, crumble the tofu, then add the diced celery and green onion, blending ingredients together. In small bowl, combine the mayonnaise, mustard, curry powder, turmeric, and parsley flakes, blending well. Add this mixture to the tofu mixture in the large bowl, stirring well to combine. If you’d like the mixture to be creamier, add a little more mayonnaise–a Tablespoon or two–and season with salt and pepper. Serve as a sandwich or put a large scoop over some mixed greens for a salad.
Have you made anything like this before? I thought the tofu worked out great in this recipe. I’ll have to try baking it sometime, too. What’s your favorite way to fix tofu?
I’m such a bread lover–I love all kinds of breads, rolls, bagels–you name it. But I’ve found that I really have to watch how much bread I eat because it tends to want to stick with me–can you relate? 🙂 So when I was asked if I’d like to try out some Sandwich Thins®, Pocket Thins®, and Bagel Thins®, I was definitely interested! Especially when I found out they are endorsed by Weight Watchers®, and are just 110 calories each or less. I received coupons for free product, product information, and a gift card to cover the cost of my recipe ingredients, courtesy of Sandwich Thins®, Pocket Thins®, and Bagel Thins®. I tried out some recipes, like the one shown in the photo above, plus a few others. I’ll share these with you, and then I’ll tell you more about my Gift Card and Coupon giveaway at the end of the post!
- The Sandwich Thins® Rolls have zero grams of Trans Fat, no high fructose corn syrup, are cholesterol free, and come in 100% Whole Wheat, Multi-Grain, Honey Wheat, and Flax & Fiber.
- The Pocket Thins® Flatbreads also have zero grams of Trans Fat, no high fructose corn syrup, are cholesterol free, and come in 8 Grain, 100% Whole Wheat, and Italian Herb.
- The Bagel Thins® Bagels have zero grams of Trans Fat, are low in fat, cholesterol free, and come in 100% Whole Wheat, Plain, Cinnamon Raisin, and Everything.
Here are the recipes I made with them…
BLACK BEAN HUMMUS BAGEL THINS® BAGEL adapted from Thomas’®
Makes 1 serving
- 1 Thomas® 100% Whole Wheat Bagel Thins® bagel (Weight Watchers® 3 PointsPlus)
- 4 Tablespoons black bean hummus (I used my own Black Bean Hummus recipe, but there’s also an easy one you can make from the original recipe here)
- 2 Tablespoons plain Greek yogurt or low-fat sour cream
- 2 Tablespoons of your favorite salsa
- 1 Tablespoon chopped fresh cilantro
- 2 Tablespoons sliced black olives
Separate and toast a bagel. Place bagel down open-faced and top each half with 2 Tablespoons of black bean hummus, 1 Tablespoon of plain Greek yogurt (or low-fat sour cream), 1 Tablespoon salsa, 1/2 Tablespoon chopped fresh cilantro, and 1 Tablespoon sliced black olives. Serve immediately. For more servings, just multiply the ingredients by the number of servings you want to make.
CHICKEN CAESAR POCKET adapted from Thomas’®
Makes 1 pocket sandwich
- 1 Oroweat® Italian Herb Pocket Thins® flatbread (Weight Watchers® 3 PointsPlus)
- 2/3 cup Romaine lettuce leaves, chopped into small pieces (or use a Romaine lettuce mix)
- 3 slices thin-sliced deli chicken, chopped into small pieces
- 1/2 heaping Tablespoon shredded or shaved Parmesan cheese
- 1 to 1 1/2 Tablespoons non-fat Caesar salad dressing
Toss chopped lettuce leaves, chicken, Parmesan cheese, and Caesar dressing together in small bowl. Fill Italian Herb Pocket Thin® with lettuce mixture and serve.
GRAPE TOMATO BRUSCHETTA adapted from Arnold® Bread
Makes 2 slices of bruschetta
- 1 Arnold® Sandwich Thins® Honey Wheat roll, separated (Weight Watchers® 3 PointsPlus)
- 1 cup grape tomatoes, sliced in half lengthwise (be sure to slice them lengthwise–I sliced mine the wrong way and they didn’t lay on the roll as well!)
- 1 teaspoon balsamic vinegar
- 1/2 Tablespoon olive oil or garlic-infused olive oil
- 3 large fresh basil leaves
- 1 teaspoon shredded Parmesan cheese, for garnish
Toast the separated Sandwich Thins® rolls to a light golden brown. In a bowl, mix sliced grape tomatoes with the balsamic vinegar and olive oil.
Stack basil leaves and roll them in the shape of a log. Horizontally slice the rolled basil, making ribbons. Toss most of the cut basil with the tomatoes, reserving a little for garnish.
Spoon dressed tomatoes on top of each toasted Sandwich Thins® half and garnish with the remaining basil ribbons and shredded Parmesan cheese. Serve immediately.
Hope you enjoy trying these recipes out! 🙂
THE GIVEAWAY IS NOW CLOSED–Winning comment is #18!
Now for the Giveaway–a $25 Visa gift card and coupon for free product! If you’d like to enter to win a $25 Visa gift card, plus a coupon for free product shown in this post (Sandwich Thins®, Pocket Thins®, or Bagel Thins), leave a comment on this blog post between now and Sunday, March 30 at 8 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Sunday evening, March 30. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.
First entry: Leave a comment on this post–it would be great to hear what your favorite healthy sandwich is!
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.
Note: If your comment doesn’t show up right away, it just means I need to click on it to approve it before it’s visible–I do this because of spam comments that sometimes come through!