Category Archives: Sandwiches

Black Bean Hummus Bagel Thins® Bagel and a Gift Card & Coupon Giveaway!

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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!

ncThinkThin1If you’re not familiar with these Thomas’® and Arnold®, Brownberry®, and Oroweat® products, which all have a Weight Watchers® 3 PointsPlus VALUE®, here’s a little info about them:

  • 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
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Start out by spreading on the hummus and Greek yogurt…then add the rest of the toppings!

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.

ncChickCaesarnmCHICKEN 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.

ncTomatoBrushettanmGRAPE 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!

 

 

Dill Pickle Tuna Salad

dill pickle tuna salad @ nancyc

I’m a big fan of tuna salad. It makes such a quick, easy meal and you can make sandwiches, wraps, or put a big scoop of it on top of some salad greens! Continue reading

Sun-Dried Tomato Turkey Wrap

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I made these wraps on a really warm day recently, and it made such a nice summer meal! They have lots of good and healthy things in them…lean turkey, a mix of baby spinach and lettuce, julienne cut sun-dried tomatoes (from an oil-packed jar), and cucumber strips. All wrapped up in a Tomato-Basil flour tortilla.

I modified a recipe that I had found at Kraft Foods, adding cheese and using sun-dried tomatoes instead of roasted red peppers, although those would be great in this, too. And I used a Tomato-Basil tortilla, but you can use your favorite kind.

SUN DRIED TOMATO TURKEY WRAP by NancyCreative, adapted from Kraft Foods

Makes 2 wraps

  • 2  (8″) flour tortillas (I used a tomato-basil flavored tortilla)
  • 1 Tablespoon light mayonnaise
  • 2 teaspoons light zesty Italian dressing
  • 2 slices of Muenster or Provolone cheese, optional
  • 3/4 cup baby spinach leaves (or a salad mix of half spinach leaves and half spring mix)
  • 10 very thin slices of deli-style oven-roasted turkey breast
  • 1/2 cup thinly sliced cucumber strips
  • 1/4 cup julienne cut sun-dried tomatoes in oil (or substitute roasted red pepper strips)
  • Sliced kalamata olives or slivered red onions, optional

Mix mayonnaise and Italian dressing; spread over tortillas. Put a slice of cheese in the center of each tortilla. Top evenly with remaining ingredients and roll up tightly–the key to a well-wrapped wrap is to layer the ingredients evenly and wrap tightly–something I still need to improve on!  🙂 Cut each wrap in half and serve with a salad or other simple side dish.

Do you make wraps often? What do you like to put in yours?

Stuffed Cheeseburgers

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Father’s Day just seems like a good day to post a burger recipe, since lots of dads love grilling burgers in the summer months! This Stuffed Cheeseburger is healthier logothan most because it’s made with Laura’s Lean Beef, which is low in fat and cholesterol, and free of hormones and antibiotics. It’s available at most Wal-Mart Supercenters, Super Target, Krogers, Safeway, and other national grocery chains.

I received some complimentary beef to make this recipe from Laura’s Lean Beef, and I thought they were great-tasting burgers! I liked the freshness and quality of the Laura’s Lean Beef brand, so I would definitely cook with this beef again. For this burger recipe, fresh parsley and minced onion are mixed into the ground beef and they’re stuffed with reduced fat Monterey Jack cheese. The original recipe says to serve the burgers on a slice of reduced-calorie oatmeal bread, which is a great idea, but I decided to use hard rolls as my burger buns. I also added a little extra minced onion. The next time you’re in the mood for a burger, keep this recipe in mind!

STUFFED CHEESEBURGERS adapted from Laura’s Lean Beef

Makes 4 burgers

  • 1 pound Laura’s Lean Beef (96% Lean Ground Sirloin)
  • 1/4 to 1/3 cup finely minced onion
  • 1/4 cup finely chopped fresh parsley
  • 2 ounces reduced fat Monterey Jack cheese, cut into 4 even 1/2-ounce pieces
  • 4 slices reduced calorie oatmeal bread (or 4 of your favorite burger buns)
  • 4 large tomato slices (1 large tomato should be enough)
  • 4 lettuce leaves
  • Optional: mayonnaise, ketchup, mustard, pickles

Mix beef with onion and parsley and divide beef into 4 equal portions. Divide each individual portion in half, so you have 8 equal portions.

Flatten 4 portions into rounds. Place a 1/2-ounce piece of cheese on top of each round. Flatten the remaining 4 portions of beef into rounds, place on top of cheese, and then seal the edges of the rounds together, sealing the cheese in (be sure to seal the edges well, or the cheese may ooze out when the burger is cooking).

Grill (covered with grill lid) at 400-450˚F for about 5-7 minutes on each side, or to desired degree of doneness (you can also cook these in a frying pan on your stove if you don’t have a grill.)

To serve, place each burger on top of a slice of bread–or on the bottom bun, if you’re using buns. Top each burger with lettuce and sliced tomatoes (and mayo, ketchup, mustard, and pickles, if desired). If using a bun, cover with the top bun and serve immediately.

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Note: If you make this cheeseburger served on one slice of reduced-calorie bread and just top with a lettuce leaf and tomato slice, it just comes to about 244 calories, which isn’t bad for a cheeseburger!

Do you grill often, and did you happen to grill any burgers today for Father’s Day?

Linked to Inspire Me Monday.

2012 Baked Bean Sandwich

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With Labor Day weekend coming up, you may be planning a picnic. And perhaps you’re going to make some baked beans for that picnic. If you happen to have any baked beans left over, you may want to make some Baked Bean Sandwiches. I had no idea there even was such a thing as a Baked Bean Sandwich until several months ago, when I posted a recipe for Honey–Molasses Baked Beans. A reader commented on how much her husband like baked bean sandwiches, so I decided to find out a little more about them. Did you know that recipes for baked bean sandwiches go as far back as 1909? There was a cookbook called “Cooking For Two” by Janet Mckenzie Hill that had this recipe:

1909 BAKED BEAN SANDWICH: Butter two slices of Boston Brown Bread; on one of these dispose a heart leaf of lettuce holding one teaspoon of salad dressing; above the dressing set a generous tablespoon of cold, baked beans, then another lettuce leaf and dressing; finish with a second slice of bread, a tablespoon of beans, a floweret of cauliflower, and a teaspoon of dressing over the cauliflower.

I also came across a recipe for a 1943 Baked Bean Sandwich:

1943 BAKED BEAN SANDWICH: 1 cup baked beans, 1/4 cup chopped walnuts, 1/4 cup chopped celery, 2 teaspoons minced onion, 1/4 teaspoon salt, 1 teaspoon chopped pickle, 2 teaspoons catsup, buttered whole wheat bread…Combine all ingredients (except for the bread) and mix well. Spread on buttered bread.

And here’s a more recent recipe from the 1990’s that I modified slightly because the original directions weren’t that clear:

1990’s  BACON, EGG & BAKED BEAN OPEN-FACE SANDWICH: 1 hard-cooked egg, sliced, 1 strip of cooked and crumbled bacon, 1 lettuce leaf, chopped (optional), 1 cup baked beans, hot or cold, 1 slice of toast…Toast bread, then top with baked beans. Sprinkle chopped lettuce, if using, and crumbled bacon over baked beans, then top with slices of hard-cooked egg.

These are some of the fancier versions of baked bean sandwiches I’ve come across. Most people make them simply by putting some baked beans (warm or cold) between two slices of bread, and many prefer white sandwich bread, like the Wonder Bread variety.

But I came up with another version…I guess you could call this the 2012 Baked Bean Sandwich. If you like baked beans, I’m sure you’ll like this!

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2012 BAKED BEAN SANDWICH by NancyCreative

Makes 4 sandwiches

  • 4 hamburger buns or sandwich rolls (I used wheat rolls), or 8 slices of your favorite bread
  • 8 slices of cheddar or colby cheese
  • 2 cups baked beans (homemade or from a can)
  • 4 slices of sweet yellow onion, sliced as thick or thin as you want
  • 4 Tablespoons bacon pieces from a jar (or cook up 4 slices of bacon and crumble)
  • softened butter for spreading on bread
  • lettuce leaves and tomato slices (optional)

Preheat oven to 300 degrees F. Spread softened butter lightly on bottom and top halves of 4 hamburger buns, rolls, or bread slices. Top each half with a slice of cheese. On the 4 bottom halves, over the cheese, add 1/2 cup baked beans, 1 slice of onion, and 1 Tablespoon bacon pieces or crumbled bacon.

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Place top and bottom halves or slices on a baking sheet and heat in oven at 300 degrees F for 5 minutes, or until cheese is slightly melted. Remove from oven.

Add lettuce leaves and tomato slices, if desired and place top half of sandwich over bottom half. Serve immediately and enjoy! NOTE: Eating this can get a little messy, so be sure to have some forks handy…you’ll probably start out eating these sandwiches with your hands, but you’ll need to finish them off with a fork since those beans tend to slide out of the sandwich! You could try mashing the beans a little so they’ll stay in the sandwich better.

Have you ever had a baked bean sandwich? What do you like to put on yours?