Machaca Beef Dip Sandwiches

D made this the other day because we found a bottom round on sale at Kroger. It was really good.

We had with fries.

Machaca Beef Dip Sandwiches

Photo by ALB

Adapted from Taste of Home
Total Time
Prep: 20 min. Cook: 8 hours

Makes 10 servings (3 oz of meat each)

Ingredients
1 boneless beef chuck roast (2 to 3 pounds)
1 large sweet onion, thinly sliced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup water
3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 envelope au jus gravy mix
1 tablespoon Creole seasoning
1 tablespoon chili powder
2 teaspoons ground cumin
10 French rolls, split
Guacamole and salsa, optional (not in points calculation)

Directions
Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours.

Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices.

Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.

Nutrition Facts 1 sandwich: 476 calories, 18g fat (6g saturated fat), 100mg cholesterol, 1288mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 37g protein.

11 Smart Points (my additions/subtractions at 10 servings)

Jerk Chicken Burgers with Red Cabbage Slaw

These were surprisingly on the bland side.  D said it was because it was a chicken burger. But still with all the spices, I thought they would pack some heat. They were still decent (not dry), but not the most exciting things to come from Weber.  Still, we used up the buns from the Banh Mi Burgers, so that is a plus.

I would have them again.

Jerk Chicken Burgers with Red Cabbage Slaw

Photo by ALB

Adapted recipe by Jamie Purviance from Weber.com

Serves 4

PREP TIME: 20 mins
GRILLING TIME: 8 to 10 mins

INGREDIENTS
PATTIES
1¼ pound / 680 grams ground chicken (92% lean, not all chicken breast) - you have to buy 2 packs of chicken
¼ cup / 25 grams minced scallions (white and light green parts only)
2 medium jalapeño chile peppers, finely chopped
1 tablespoon fresh lime juice
1 teaspoon ground ginger
1 teaspoon packed dark brown sugar
¾ teaspoon dried thyme
¾ teaspoon ground allspice
½ teaspoon kosher salt
½ teaspoon hot pepper sauce, or to taste

SLAW
2 tablespoons sour cream (used reduced-fat)
2 tablespoons mayonnaise (used reduced-fat)
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
¼ teaspoon packed dark brown sugar
⅛ teaspoon freshly ground black pepper
¼ cup vegetable oil (used 1 TBSP)
1 teaspoon poppy seeds (didn't use)
4 cups thinly sliced or shredded red cabbage (about 10 ounces)
2 tablespoons minced scallions (white and light green parts only)
Vegetable oil
4 whole-wheat hamburger buns, split
Mayonnaise

Instructions
01 Mix the patty ingredients, and then form four patties of equal size, each about ¾ inch thick. Place the patties on wax paper squares, and refrigerate until ready to grill.

02 In a large bowl whisk the sour cream, mayonnaise, lime juice, salt, brown sugar, and pepper. Slowly whisk in the oil until emulsified. Stir in the poppy seeds, and then add the cabbage and scallions. Toss until well coated.

03 Prepare the grill for direct cooking over medium heat (350° to 450°F).

04 Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over direct medium heat, with the lid closed, until fully cooked but still juicy(165°F), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

05 Build each burger on a bun with mayonnaise, a patty, and some slaw. Serve warm with the remaining slaw on the side.

12 Smart Points (my additions/subtractions at 4 servings)

Banh Mi Burgers

D made these on Saturday.  I had a hard time believing they were from Cooking Light and after I figured out the Weight Watcher Points, I figured out why.  Still, they were so good and flavorful.  I would definitely have them again.  And I wouldn't feel guilty about it.

Banh Mi Burgers

Photo by ALB

Active Time: 25 Mins
Total Time: 1 Hour
Yield: Serves 4 (serving size: 1 burger) (we got 3 burgers)

Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.

Ingredients
1/2 cup rice vinegar
1/2 cup water
1/4 cup granulated sugar
1 cup shaved English cucumber
1 cup matchstick-cut carrots
6 tablespoons canola mayonnaise
2 tablespoons Sriracha chili sauce
1 tablespoon fresh lime juice
1 pound 93% lean ground beef
2 tablespoons olive oil (didn't use)
2 teaspoons grated garlic
1 teaspoon grated peeled fresh ginger
3/4 teaspoon black pepper
Cooking spray
4 whole-grain hamburger buns, split and toasted (used 3)
1 1/2 cups loosely packed cilantro sprigs
2 serrano chiles, thinly sliced

Preparation
Step 1
Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.

Step 2
Stir together mayonnaise, Sriracha, and lime juice; set aside.

Step 3
Preheat grill to medium-high (about 450°F). Combine beef, oil (didn't use), garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (1/2-inch-thick) (or 3) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.

Step 4
Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.

Nutritional Information
Calories: 407; Fat: 20g; Satfat: 3g; Unsatfat: 15g; Protein: 27g; Carbohydrate: 32g; Fiber: 5g; Sugars: 9g; Added sugars: 3g; Sodium: 623mg; Calcium: 7% DV; Potassium: 9% DV

Cooking Light, July 2018

15 Smart Points (my additions/subtractions at 3 servings)

Curried Chicken on Pita

This is similar to Oven-Roasted Chicken Shawarma, but a little different in flavor.  It was a nice change from that.   And I would have again.

Curried Chicken on Pita

Photo by ALB

From Food and Wine
Active Time: N/A
Total Time: 25 MIN
Serves : 4

Ingredients
1 1/4 cups plain low-fat yogurt
4 garlic cloves, very finely chopped
2 teaspoons garam masala
2 teaspoons curry powder
1 pound skinless, boneless chicken breast halves, cut crosswise into 1/3-inch strips
1 tablespoon vegetable oil (used cooking spray)
2 jalapeños, seeded and thinly sliced
1 large red onion, halved lengthwise and thinly sliced crosswise
Salt and freshly ground pepper
Four 8-inch whole wheat pita breads
4 romaine lettuce leaves
1 large tomato, cut into thin wedges
1 medium cucumber—peeled, halved, seeded and cut into thin crescents

How to Make It
Step 1
Preheat the oven to 400°. In a medium bowl, mix 1 tablespoon of the yogurt with the garlic, garam masala and curry powder. Add the chicken strips and stir until they are thoroughly coated with the yogurt-spice mixture.

Step 2
In a large nonstick skillet, heat the vegetable oil. Add the sliced jalapeños, red onion and coated chicken strips, season with salt and pepper and cook over moderately high heat, stirring, until the chicken strips are just white throughout, about 5 minutes. Remove the skillet from the heat and let stand for 1 minute to let the chicken, jalapeños and red onion cool slightly. Fold the remaining 1 cup plus 3 tablespoons of yogurt into the chicken, jalapeños and red onion until well combined.

Step 3
Heat the pita breads in the oven, about 30 seconds. Set the pitas on plates and top each one with a lettuce leaf, tomato wedges and cucumber slices. Spoon the chicken in yogurt sauce on top and serve right away.

6 Smart Points (my additions/subtractions at 4 servings)

Monte Cristo Flatout Sandwich

My SIL liked or shared this recipe on Facebook, and I saw it. It looked simple, and like a good quick lunch, so I decided to try it.  I should say that I have no idea what a Monte Cristo Sandwich should taste like, so I'm not sure if this is one, but it was good.

It is pretty simple and if you mix the egg wash in a plastic container, you can put it back in the fridge when you want to make the second sandwich...  I had 4 sandwiches over the course of a weekend.

So I would make again.  My points came out differently, than the writer's though.

Monte Cristo Flatout Sandwich

Photo by ALB

Adapted from: Drizzle 
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2 6sp/6pp each (I got 9sp, maybe it was the bread I used)

Ingredients 
2 Everything Flatout fold-it breads (I used some Ancient Grains Flatout Fold-It Bread)
1 egg
1 egg white (I use 2TBSP liquid egg)
1 Tbsp milk (I used FF half and half, it's what I had)
Dash of salt and pepper
Pinch of paprika
1 Tbsp ranch dressing
4 oz deli ham
4 Tbsp shredded asiago cheese (I used 5-Cheese Italian Blend)

Preparation
In a bowl (big enough to dip your folded flatout) whisk together your egg, liquid egg, milk, salt and pepper and pinch of paprika.

Spray a medium size frying pan with some non stick spray and heat on stove top over medium.

Lay out your fold it breads and spread ½ Tbsp of your ranch dressing over each fold it.

Place 2 oz of deli ham on each and top with 2 Tbsp of your cheese, fold sandwich over and dip thoroughly in your egg mixture.

Cook in pan, flipping over after 5 minutes, be sure to get around your edges as well.

Serve immediately

9 Smart Points (my additions/subtractions at 2 servings)

Fried Soft-Shell Crab Sandwich

So D knows I love Soft-Shells.  You can pretty much get them frozen all year round but frozen makes for tiny little suckers.  However, they are cleaned for you.

So our freezer is full, and we were trying to make room, and saw we had 4 more servings of crab. D found this recipe.  He always broils them with hot sauce for me, but I agreed to have them fried this time, except not really. He replaced the 2 Cups of oil with 2 TBSP of oil.

If you are trying to figure out the Nutritional Information, you will be left with about half the flour and half the panko.

So they weren't deep fried but they were very good. A good crunch and flavorful.

Would have again.  We were going to have with a salad, but the lettuce was iffy, so we had with fries.

Fried Soft-Shell Crab Sandwich

Photo by ALB

4 Servings
Adapted from Bon Appetit

Ingredients
Sauce 
¼ cup mayonnaise (Hellman's Light)
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
¼ teaspoon Old Bay seasoning (for once in our lives we didn't have Old Bay, so Creole Seasoning was used)
Slaw
1 tablespoon unseasoned rice vinegar
1 tablespoon whole grain mustard
2 cups thinly sliced cabbage
1 Fresno chile, halved lengthwise, thinly sliced crosswise (we have a 3 lb bag of jalapenos so 1 was used).
Kosher salt, freshly ground pepper
Crab And Assembly
Vegetable oil (for frying; about 2 cups) (used 2 TBSP)
½ cup all-purpose flour
¼ teaspoon cayenne pepper
2 tablespoons Old Bay seasoning, divided (for once in our lives we didn't have Old Bay, so Creole Seasoning was used)
Kosher salt, freshly ground pepper
2 large eggs, beaten to blend
1¼ cups panko (Japanese breadcrumbs)
4 soft-shell crabs, cleaned
4 soft buns, warmed

Preparation
Sauce
Whisk mayonnaise, Dijon mustard, whole grain mustard, and Old Bay seasoning in small bowl.
DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

Slaw
Whisk vinegar and mustard in medium bowl. Add cabbage and chile and toss to combine; season with salt and pepper.

Crab and Assembly
Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a pinch of flour is added. (use 2 TBSP...use your skills or google to learn how to pan-fry, not deep fry).

Meanwhile, whisk flour, cayenne, and 1 tsp. Old Bay seasoning in a shallow bowl; season with salt and pepper. Place eggs into another shallow bowl. Whisk panko and remaining 1 tsp. Old Bay seasoning in a third shallow bowl; season with salt and pepper.

Dredge crabs in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Coat in panko mixture.

Working in 2 batches, place crabs, shell side down, in skillet and cook until golden brown, about 4 (2 minutes) minutes per side. Transfer to paper towels to drain. Season with salt.

Build sandwiches with buns, sauce, crabs, and slaw.

Grilled Veggie and Hummus Wraps

I pinned this recipe thinking I'd make it when D wasn't home, but I never made it because it involved cooking, so there ya go on that.

D saw it and decided we should have it.  Except I don't like eggplant.  So he decided to replace it with more zucchini.  And he made the hummus from scratch. And he used an actual grill.

We would have again.  We had with couscous mixed with some herbs we had in the fridge.

Grilled Veggie and Hummus Wraps

Photo by ALB

Make the most of summer's fresh vegetables tonight with 20-minute, 5-star veggie wraps.

Yield: Serves 4 (serving size: 1 wrap)

Ingredients
4 (1/2-inch-thick) slices red onion
1 red bell pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices (used zucchini)
2 tablespoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 (8-ounce) container plain hummus (used homemade hummus)
4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese

Preparation
1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. (D used a grill). Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.

2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Nutritional Information
Calories: 356; Fat: 22.7 g; Satfat: 3.1 g; Monofat: 13.6 g; Polyfat: 4.4 g; Protein: 16.8 g; Carbohydrate: 35.4 g; Fiber: 15.3 g; Cholesterol: 13 mg; Iron: 3.6 mg; Sodium: 788 mg; Calcium: 156 mg

Cooking Light, APRIL 2012

Pita Sandwiches with Grilled Beef and Lemon-Tahini Sauce

So Weber.com, send the Recipe of the Week every Friday.  It was odd they sent one the day I was craving hummus and Greek Food.  I sent the recipe to D and he said ok.

We tweaked a couple of things because we weren't going to buy bulger just for this recipe.  So we decided to use breadcrumbs.  He used really lean beef, so he added an egg, to keep the patties together.  Overall, it was really good and I would gladly have again.

We had with a Greek Salad.


Pita Sandwiches with Grilled Beef and Lemon-Tahini Sauce

Photo by ALB

Recipe adapted from Jamie Purviance, from Weber.com

Serves: 4
Prep time: 25 minutes
Grilling time: 9 to 11 minutes

Ingredients
Patties
1/3 cup bread crumbs
1 egg
1 pound lean ground beef
1/2 yellow onion, about 8 ounces, minced or grated
2 tablespoons finely chopped fresh Italian parsley leaves
2 tablespoons chopped fresh chives
1-1/2 teaspoons chopped fresh thyme leaves
1-1/4 teaspoons kosher salt
3 garlic cloves, minced or pushed through a press
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper

Sauce
1/2 cup plain fat-free Greek yogurt
1/4 cup tahini
4 teaspoons fresh lemon juice
1 medium garlic clove, minced or pushed through a press
1/4 teaspoon kosher salt

1 medium cucumber, peeled and thinly sliced crosswise
1/2 cup thinly sliced red onion
4 whole pita pockets (standard size)
Added tomato

Preparation
1. Mix all the patty ingredients, and then gently form eight patties of equal size in an oval shape, each 2½ to 3 inches wide and about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

2. In a small bowl whisk the sauce ingredients until smooth and the tahini is thoroughly incorporated.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Grill the patties over direct high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last minute of grilling time, toast the pitas over direct heat until slightly puffed (making them easier to stuff), turning once.

5. Cut the pitas crosswise in half and place a dollop of the sauce inside each. Then add a patty, cucumber slices, and onion. Top with additional sauce and serve right away.

Nutrition Facts (from MyFitnessPal)
Amount Per Serving
Calories: 557; Total Fat: 23 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 123 mg; Sodium: 830 mg; Potassium: 460 mg; Total Carbohydrate: 49 g; Dietary Fiber: 6 g; Sugars: 11 g; Protein: 38 g

Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri

I think I saw a picture of this on Pinterest and decided it should be made, which is kind of interesting because I'm not a huge anise fan.  But the picture kept drawing me back.  (Go to Halfbakedharvest.com to see).

Anway, short ribs are one of those foods that are always marked down at Kroger, so I figured eventually we'd get to 5 pounds if I kept buying them.  We got to 3, when we decided to make this.

D finished making it and we realized we didn't have a side, so he put some tater tots in the oven.  You don't really need to do that.  You also can easily make these sandwiches 6 servings (get more bread and add 2 more eggs).  The sandwich was huge and messy.

I'm not really sure of the Nutritional Information.  We had a lot of broth left, and a lot of chimichurri (which was a lot of the calories). I guestimated around 850 calories.  Still I would have again.

Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri

Photo by ALB

From: halfbakedharvest.com, inspired by The Pig and The Lady in Hawaii.
Prep time: 30 MINUTES
Cook time: 3 HOUR 30 MINUTES
Total time: 4 HOURS (MOST OF THIS IS COOKING TIME)
Yields: MAKES 4 SANDWICHES

Ingredients
Short Ribs
5 pounds bone in short ribs (used 3)
1/2 of a small onion
4 cloves garlic, peeled
1 (1 inch) piece of fresh ginger, peeled
4 cups beef broth, divided
1 star anise
1 (4 inch) cinnamon stick
8 ounces shiitake mushrooms
2 tablespoons fish sauce (may use soy sauce, but fish sauce is best)
2 green onions, chopped

Thai Basil Chimichurri
1/4 cup each red wine vinegar 1/4 cup balsamic vinegar
2 cloves garlic, minced
1 shallot, chopped
1 fresno chile, seeded and chopped
1/2 cup fresh thai basil (used regular basil)
1/4 cup fresh cilantro
1/2 cup olive oil
1 teaspoon salt

1 long french baguette, cut in fourths, halved and toasted
4 slices swiss cheese
Mung bean sprouts
Sliced limes (didn't use)
Pickled carrots (we threw carrots into some rice vinegar/vinegar/red wine vinegar and let it rest)
Pickled jalapenos
4 fried eggs

Instructions
Preheat the oven to 325 degrees F.

Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side.

To the pot, add the onion, garlic, ginger, 3 cups beef broth, star anise and cinnamon. Cover and place in the oven, cook for 2 1/2 to 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cups of water to keep the ribs in liquid about 1/3 a way up the pot.

Once the ribs are cooked, remove them from the broth and place on a plate to cool slightly. Carefully strain the broth through a fine mesh strainer and then place back in the pot. Add the remaining beef broth and 1 to 1 1/2 cups water depending on how much water you added during cooking. You want a total of at least 2 1/2 to 3 cups broth. Add the shiitake mushrooms and bring to a boil, cook five minutes. Remove from the heat and add the fish sauce and green onions. Keep warm over low heat if needed. Shred the meat.

To assemble, spread the thai basil chimichurri (recipe below) along the bottom of each baguette and then stuff with meat. Top with a few slices of swiss cheese. Place on a baking sheet and place under the broiler for 1 minute to melt the cheese. Remove and open the sandwiches back up. Top with mung bean sprouts, pickled jalapenos + carrots and a fried egg. Ladle the pho broth into small bowls and serve along side the sammies for dipping. Serve with extra chimichurri.

To make the, chimichurri (I make mine while the ribs are cooking), combine red wine vinegar, balsamic vinegar, salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in thai basil and cilantro. Using a fork, whisk in oil. Taste and season with salt if needed. Store in the fridge until ready to serve or up to one week.

Buffalo Chicken Salad

So I'm not really sure why it took me a year to get around to making this.  I've had it on my to-try list that long.

Labor Day came yesterday, and I wanted something tasty but not too caloric.  I showed D two chicken salad recipes and he said this one.  So this is the one we had.

D grilled the chicken, since we needed chicken for 4 meals this week. I put everything else together. He had his on toast, I had mine on a tortilla wrap.  We both added tomatoes.

The taste was flavorful and zesty.  The original version had blue cheese instead of cheddar.  Also if you aren't a cilantro fan, I don't think it would change the taste to leave it out.

Buffalo Chicken Salad

Photo by ALB

Adapted from Prevention RD
Yield: 6 servings, 1/2 cup each)

Ingredients
5 oz non-fat plain Greek yogurt
1/3 cup Franks Red Hot Wings Buffalo sauce
1/2 tsp garlic powder
1/4 tsp fresh ground black pepper
1 lb boneless, skinless chicken breast, shredded
2 celery stalks, finely chopped
1/2 cup cilantro, minced
1/2 cup shredded sharp cheddar cheese

Directions
In a large bowl, whisk together yogurt buffalo sauce, garlic powder, and black pepper. Stir in chicken, celery, cilantro, and cheese. Refrigerate until serving or up to 5 days in the fridge.

Nutrition Information (from My FitnessPal):
Per Serving:
Calories: 147; Total Fat: 8 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 72 mg; Sodium: 546 mg; Potassium: 210 mg; Total Carbohydrate: 2 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein: 17 g

Grilled Cheese and Green Chile Sandwiches

Spicy grilled cheese.  There needs to be no other explanation.

Make it now!

Grilled Cheese and Green Chile Sandwiches

We love the mix of mild green chiles (with their distinct vegetal flavors) and spicy poblanos. For fun, cut sandwiches into strips and serve with gazpacho.

Yield: Serves 4 (serving size: 1 sandwich)

Photo by ALB

Ingredients
2 mild green chiles (such as Anaheim)
2 poblano chiles
1/4 teaspoon kosher salt
3 ounces cheddar cheese, shredded (about 3/4 cup)
1 1/2 ounces part-skim mozzarella cheese, shredded (about 1/3 cup)
8 (1-ounce) slices whole-wheat bread
Cooking spray

Preparation
1. Preheat broiler to high.

2. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning once. Wrap in foil; let stand 10 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into strips; place in a bowl. Add salt; toss.

3. Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, remaining cheese, and remaining bread slices.

4. Heat a large cast-iron skillet over medium heat. Coat both sides of 2 sand­wiches with cooking spray; place in pan. Cook 4 minutes or until golden brown and crisp. Turn over; cover and cook 3 minutes or until cheese melts. Remove from pan. Repeat procedure with remaining sandwiches and cooking spray.

Nutritional Information
Calories: 269; Fat: 10.7 g; Sat fat: 6 g; Mono fat: 3.4 g; Poly fat: 0.6 g; Protein: 16 g; Carbohydrate: 28 g; Fiber: 4 g; Cholesterol: 29 mg; Iron: 2 mg; Sodium: 585 mg; Calcium: 304 mg

Cooking Light, JUNE 2014

Scallion-and-Brie-Stuffed Burgers

These were very good. I would have them again.

Scallion-and-Brie-Stuffed Burgers

Photo by ALB

Adapted from Food and Wine

Total Time: 30 Min
Servings: 4

Ingredients
1 1/4 pounds ground beef (used 85/15)
Salt and freshly ground pepper
4 ounces Brie, rind removed, cheese cut into 4 slices
1/4 cup Spicy Scallion Paste (see below)
Vegetable oil, for brushing
1/4 cup mayonnaise
4 hamburger buns, split (used large whole wheat)
Tomatoes (and Lettuce if you want)

Preparation
Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.

Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.

Meanwhile, mix the mayonnaise with the remaining scallion paste. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes (and lettuce). Close the burgers and serve.

Spicy Scallion Paste

Total Time: 15 Minutes
Servings: Makes 1/4 Cup

Ingredients
4 scallions, thinly sliced
2 garlic cloves, minced
1 fresh hot chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt

Preparation
In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.

Food and Wine, June 2006

Nutritional Information (from My Fitness Pal)
Calories: 672; Total Fat: 38 g; Saturated Fat: 7 g; Monounsaturated: Fat 6 g; Polyunsaturated: Fat 3 g; Trans Fat: 0 g; Cholesterol: 85 mg; Sodium 1129: mg; Potassium: 57 mg; Total Carbohydrate: 43 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 40 g

Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

I'm always looking for a new way to make Chicken Salad, so when I saw this one, I pinned it.  I showed it to D and he said ok.  I actually suggested bread for sandwiches.

It was really tangy, and good. And the portion was huge.  D said if he had made it as a lettuce wrap he definitely would use more than 1 leaf per serving.  More like 12.  And as you can see in the picture we added tomatoes and forgot lettuce.

We would have again. We had with tater tots.

Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

Photo by ALB

Good to Know: Since cannellini beans and antioxidant-packed artichokes are both rich in fiber, this salad can be a filling meal.

Ingredients
2 tablespoons olive oil
1 large red onion, chopped
2 garlic cloves, finely minced
12 ounces skinless boneless chicken breast, diced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15-ounce) can low-sodium cannellini beans, rinsed and drained
1 (6-ounce) jar water-packed artichoke hearts, rinsed, drained, and chopped
4 butterhead lettuce leaves
Garnish: 1 1/2 teaspoons chopped fresh dill
(Added tomatoes and bread)

Preparation
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine mayonnaise, lemon juice, 1 tablespoon chopped fresh dill, turmeric, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl; whisk well. Add cannellini beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butterhead lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.

Nutritional Information (without Tomatoes and Bread)
Calories: 308; Fat: 13g; Saturated fat: 2g; Monounsaturated fat: 7g; Polyunsaturated fat: 3g; Protein: 24g; Carbohydrates: 23g; Fiber: 5g; Cholesterol: 51mg; Iron: 3mg; Sodium: 502mg; Calcium: 61mg

Health Magazine

Tangy Italian Beef Sandwiches

D and I were looking for a beef slow-cooker recipe and I found this.  He agreed.

He said in terms of easiness, it was very simple.

Taste-wise, it was delicious.  I have no idea if it compares to a Chicago Sandwich, but it was good enough for me.  Coincidentally, my friend Delane had sent me homemade relish from Chicago.  So we put that on.  D also put Giardiniera on his, but I did not, since I don't like olives.  I put pepperoncini on mine.

We would definitely have again.  We had with Tater Tots.

Tangy Italian Beef Sandwiches

Photo by ALB

Yield: Serves 8 (serving size: 1 sandwich and about 2 tablespoons sauce)
Hands-on: 15 Minutes
Total: 8 Hours, 15 Minutes

Ingredients
3 banana peppers
Cooking spray
1/2 cup white vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 teaspoons crushed red pepper
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
7 bottled pepperoncini peppers, chopped
2 1/4 pounds chuck roast, trimmed and halved
8 (1 1/2-ounce) sandwich rolls, toasted

Preparation
1. Preheat broiler.

2. Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally. Place peppers in a 6-quart electric slow cooker. Add vinegar, onion powder, garlic powder, and red pepper; stir to combine. Stir in 1/2 teaspoon salt, black pepper, and chopped pepperoncini.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Place beef in slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/2 teaspoon salt into cooking liquid. Divide beef mixture evenly among sandwich rolls, spooning out with a slotted spoon. Serve any extra sauce for dipping.

Nutritional Information
Calories: 356; Fat: 15.9g; Saturated fat: 6g; Monounsaturated fat: 6.4g; Polyunsaturated fat: 1.3g; Protein: 26.2g; Carbohydrate: 24.7g; Fiber: 1.9g; Cholesterol: 86mg; Iron: 3.5mg; Sodium: 588mg; Calcium: 94mg

Cooking Light DECEMBER 2013

Avocado Chicken Salad Sandwiches

So this appears it was an easy dish that D made.  It was a little bland, but could be fixed.  I think adding cumin or a jalapeno or some type of SW Seasoning would help.  I also think changing the bread to a pita or a sourdough would be better.  The wheat overpowered the salad (on the second day).

But I like the texture, and the creaminess, so I would have again.

We had with jalapeno and lime refried beans.

Avocado Chicken Salad Sandwiches

Photo by ALB

Avocado gives this chicken salad a rich, creamy texture as well as a healthy dose of monounsaturated fat, which protects against heart disease.

Yield: 4 servings (serving size: 1 sandwich)
Cook time:4 Minutes
Prep time:7 Minutes

Ingredients
3 cups (1/2-inch) cubed cooked chicken breast
1/4 cup light mayonnaise
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup (1/2-inch) cubed avocado (about 1)
4 green leaf lettuce leaves
8 whole wheat bread slices, toasted

Preparation
1. Combine first 5 ingredients in a large bowl. Gently stir avocado into chicken mixture until combined.

2. Place 1 lettuce leaf onto each of 4 bread slices. Spoon chicken mixture evenly onto each lettuce leaf. Top with remaining bread slices.

Nutritional Information
Calories: 364; Calories from fat: 0.0%; Fat: 16.4g; Saturated fat: 2.7g; Monounsaturated fat: 7.9g; Polyunsaturated fat: 3g; Protein: 41.4g; Carbohydrate: 24.1g; Fiber: 11.9g; Cholesterol: 95mg; Iron: 4.4mg; Sodium: 647mg; Calcium: 322mg

Oxmoor House MARCH 2010

Garlicky Grilled Cheese with Bacon and Spinach

Grilled Cheese with Bacon.  Nothing could be wrong with that one.  Will have again with fries.

Garlicky Grilled Cheese with Bacon and Spinach

Photo by ALB

Yield: Serves 4 (serving size: 1 sandwich)

Ingredients
1/2 teaspoon olive oil
2 large garlic cloves, thinly sliced
4 cups baby spinach leaves
4 cups baby arugula leaves
4 center-cut bacon slices, halved
8 (1-ounce) rustic Italian bread slices
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
2 ounces fontina cheese, shredded (about 1/2 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add garlic to pan; sauté 1 minute. Add spinach and arugula; stir until wilted. Remove spinach mixture from pan. Return pan to medium-high heat. Add bacon; cook until crisp. Remove bacon.

2. Top 4 bread slices evenly with cheeses, bacon pieces, spinach mixture, and the remaining 4 bread slices.

3. Heat pan over medium heat. Add sandwiches to drippings in pan; weigh down with a plate. Cook 2 minutes on each side.

Nutritional Information 
Calories: 300; Fat: 11.9g; Saturated fat: 5.8g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.2g; Protein: 16g; Carbohydrate: 33g; Fiber: 3g; Cholesterol: 32mg; Iron: 3mg; Sodium: 716mg; Calcium: 279mg

Cooking Light APRIL 2014

Slow Cooker Beer and Brown Sugar Pulled Chicken Sliders

D and I had some plans and this looked easy for a Sunday, so we made it.  We went back and forth on sliders or sandwiches.  Sandwiches won out because the rolls were marked down to $0.49 at Kroger.

The taste was ok.  We both think it needed more cooking time (which would work out great if trying to make this on a work day).  The chicken's only flavor was beer, so maybe it needed longer time to cook out.  Also next time we would take the liquid in the crockpot and perhaps make a sauce.  I ended up using whatever sauce we had in the fridge.

It needs work.  We had with Honey-Chipotle Baked Beans.

Slow Cooker Beer and Brown Sugar Pulled Chicken Sliders

Adapted by the Beeroness
Servings: 4

Ingredients
1/4 cup tomato paste

Photo by ALB

3 tbs soy sauce
3 tbs balsamic vinegar
1 tbs Worcestershire sauce
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/3 cup brown sugar, packed
12 ounces porter beer (high ABV dark beer works best)
6 boneless skinless chicken thigh fillets (we used 1.5 pounds)
18-20 slider buns (we used 4 sandwhich buns)

Instructions
In a small bowl whisk together the tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and brown sugar.

Add the sauce, chicken and beer to a slow cooker. Cook on low for 4 hours or until chicken pulls apart easy with a fork.

Using two forks, shred chicken.

Scoop chicken into slider buns.

Chicken, Poblano and Avocado Panini

So this recipe was based of Sunset's Chicken, Bacon, and Blue-Cheese Sandwiches. Except I don't like Blue-Cheese, or jarred red peppers, and it seemed weird with bacon.

So we made our own. It was really good. I would have again.

A truly satisfying flavor trio.

Chicken, Poblano and Avocado Panini

by D and A
Yield: Makes 4 sandwiches

Ingredients
1 tsp cumin
1 tsp oregano

Photo by ALB

1 tsp chile powder
1/2 tsp Kosher Salt
1/2 tsp black pepper
1/2 tsp chipotle chile powder
4 4oz chicken breast, skinless, and boneless
1/4 cup mayonnaise (used Chipotle Aioli)
8 slices crusty white bread
6 Slices Swiss Cheese, at room temperature
2 poblano peppers, roasted
1 avocado, cut into 12 thin slices
Cooking Spray

Preparation
1. (Make sure your poblano peppers are roasted). Mix seasoning and spread on the chicken.

2. In a medium frying pan over medium heaat, cook chicken, until done.

3. Spread the 1 TBSP each mayonaise on 4 pieces of bread. Top with chicken. Assemble 1/2 a poblano on the chicken along with 3 slices ofavocado, and 1 1/2 slices of Swiss Cheese.

4. Heat a grill pan coated lightly with cooking spray. Cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2–3 minutes per side or until golden. Halve the sandwiches, and serve immediately.

Nutritional Information
Calories: 550; Protein: 41g Fat: 27g; Carbohydrate: 36g Fiber: 5g Sodium: 709mg

Ingredients used to calculate nutrition
Raw, Boneless, Skinless - Chicken Breast, 16 ounces: 480 Calories
Spices - Cumin, 1 tsp: 8 Calories
Spices - Oregano, dried, 1 tsp, leaves: 3 Calories
Spices - Chili powder, 1 tsp: 8 Calories
Morton - Coarse Kosher Salt, (1/2 tsp): 0 Calories
Spices - Pepper, black, 0.5 tsp: 3 Calories
Generic - Mccormick Chipotle Chile Powder, 0.5 Tsp: 0 Calories
Culinary Treasures - Chipotle Aioli, 4 Tbsp: 360 Calories
Pepperidge Farm - Italian White Bread, 8 slice (32g): 640 Calories
Sargento - Natural Swiss (Deli Style Sliced Swiss Cheese), 6 Slice: 420 Calories
Haas Avocado - Haas Avocado (5 Oz.), 1 Avocado (5 oz.): 250 Calories
Generic - Poblano Pepper, 2 pepper: 26 Calories

Philly Cheesesteak Sloppy Joes

I got this from a WeWa message board. This seemed like it would be a really good meal.  It has everything I like.  I mailed the link to D and he said he agreed.  It was really good.  Very cheesy.  It may not be Philly , but I'd still have again.  We had with Tater Tots.

Teresayo (from the WeWa Board) got the recipe from Emily Bites.

Philly Cheesesteak Sloppy Joes 

Photo by ALB

Ingredients 
1 lbs 95% lean ground beef, raw
1 large (softball-sized) white onion, diced
1 medium or large green bell pepper, diced
3 T steak sauce
1 cup fat free beef broth
Salt & black pepper to taste
5 light wheat sandwich rolls
5 slices 2% Provolone cheese (I used Kroger)
(We added Hot Cherry Pepper Spread)

Directions: 
1. Bring a large skillet or sauté pan over medium-high heat and add the ground beef. Brown beef, breaking it up as it cooks. Once cooked, add the peppers and onions and continue to cook for a few more minutes until vegetables are softened. Mix in the steak sauce, beef broth, salt and pepper and bring to a bubble. Allow the mixture to bubble for about 5 minutes.

2. Make sure you have an oven rack in the top third of your oven and pre-heat the oven to broil. Line a baking sheet with aluminum foil. Open the sandwich rolls and lay both sides cut side up. Using your fingers, press the middle-inside of the bottom half of the roll to make a little more room for the meat mixture. Scoop about ¾ cup of the meat mixture onto the pressed bottom half of each roll. Top the meat mixture with a slice of the cheese. The top half of the rolls will be bare and cut side up.

3. Place the baking sheet onto the oven rack in the top 1/3 of the oven and broil for about 1 minute (check at 30 seconds and again at 50 to prevent burning – broiling happens fast!) Cover the loaded bottom half of each roll with its toasted top half counterpart and serve!

Yields 5 (3/4 cup meat mixture + 1 roll & 1 slice cheese) servings.
WW P+: 8 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per serving from myfitnesspal.com:
334 calories; 33 g carbs; 9 g fat; 31 g protein; 6 g fiber

Pacific Northwest Burger

So we rarely have fish in our house. We have no problem eating frozen fish, but it still is never cheap.  And certain stores' fish tastes bleachy, so ...

When I saw this recipe, I asked D if we could have it.  He looked over the ingredients and said ok.  He may have cooked it differently.  I wasn't really listening when he said he was going to change something, and then it was ready when I got home.  So...

It was very good, althouhg mine was a bit fall-apart.  I wasn't all that ahhh over it.

D did change some of the ingredients mostly because Kroger didn't have them/we didn't feel like buying them.  Also Aldi sold salmon in 4-oz fillets, so D used 1 1/2 for me and 2 for him (this may be part of the fall apart-issue).

We had with a spinach salad.

Pacific Northwest Burger

Photo by ALB

Yield: Serves 4 (serving size: 1 burger)
Hands-on:47 Minutes
Total:47 Minutes

Ingredients
1/2 cup water
1/4 cup rice vinegar

1 tablespoon sugar
1 teaspoon salt
1 1/2 cups very thinly sliced radish
1/3 cup canola mayonnaise (used Hellman's low-fat)
Added Sriracha
1 1/2 tablespoons grated fresh ginger
2 teaspoons rice vinegar
1/2 teaspoon sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon Thai sweet chili sauce (used spicy)
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
4 (1 1/2-ounce) hamburger buns
1 1/2 cups watercress (used arugula)

Preparation
1. Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.

2. Combine mayonnaise and next 3 ingredients. Cover and refrigerate.

3. Preheat grill to high heat.

4. Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.

5. Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.


Nutritional Information
Calories: 397; Fat: 14.9g; Saturated fat: 1.6g; Monounsaturated fat: 4.7g; Polyunsaturated fat: 4.1g; Protein: 37.5g; Carbohydrate: 24.9g; Fiber: 1.8g; Cholesterol: 80mg; Iron: 2.4mg; Sodium: 567mg; Calcium: 117mg

Cooking Light JUNE 2013