Weekend Foods

These are some recipes to eat while the game is on with fries or tater tots and some beers.

Enjoy.

Chicken Phillys...these make me feel that I am not a WeWa-er. I really like these especially with hoagie spread. Usually I have these with tater tots. My husband cooks these. He says put the cheese down first on the roll.

Chicken Philly Sandwiches ( a bit messy)

D always adds mushrooms

2 teaspoons olive oil
3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup vertically sliced onion
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
4 (1-ounce) slices provolone cheese

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.

Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.

Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 490 (28% from fat); FAT 15.4g (sat 6.5g,mono 6.2g,poly 1.5g); PROTEIN 35.2g; CHOLESTEROL 69mg; CALCIUM 359mg; SODIUM 945mg; FIBER 4.2g; IRON 3.9mg; CARBOHYDRATE 51.3g

Cooking Light, JUNE 2004

I love burgers. So these are awesome to me.

Mexican Chili-Cheese Burgers
It's best to use plum tomatoes inside the burger as they're less watery than other varieties.

1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)

Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.

Yield: 4 servings
CALORIES 381 (31% from fat); FAT 13.1g (sat 5g,mono 6.4g,poly 0.7g); PROTEIN 36.3g; CHOLESTEROL 84mg; CALCIUM 212mg; SODIUM 655mg; FIBER 1.7g; IRON 4.2mg; CARBOHYDRATE 28.1g

Cooking Light, JULY 1996

I have used Laughing Cow Cheese to make this instead of Swiss. Either way it is good, especially with fries.

Ham and Swiss-Stuffed Burgers

1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 pound ground round
1/2 cup (2 ounces) shredded Swiss cheese
2 ounces thinly sliced 33%-less-sodium smoked deli ham
Cooking spray
8 (1-ounce) slices sourdough bread
4 curly leaf lettuce leaves
8 (1/4-inch-thick) slices red onion
8 (1/4-inch-thick) slices tomato

Prepare grill.

Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5-inch oval patty. Top each of 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border; top with remaining patties. Press edges together to seal.

Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Place bread slices on grill rack; grill 1 minute on each side or until toasted. Top each of 4 bread slices with 1 lettuce leaf, 2 onion slices, 1 patty, 2 tomato slices, and 1 bread slice.

Yield: 4 servings

CALORIES 468 (37% from fat); FAT 19g (sat 8g,mono 7.6g,poly 1.2g); PROTEIN 35.2g; CHOLESTEROL 98mg; CALCIUM 208mg; SODIUM 808mg; FIBER 2.6g; IRON 4.8mg; CARBOHYDRATE 37.2g

Cooking Light, JUNE 2003