Salmon Salad Sandwiches

INGREDIENTS
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/4 cup minced red onion
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground pepper
4 tablespoons reduced-fat cream cheese
8 slices pumpernickel bread, toasted
8 slices tomato
2 large leaves romaine lettuce, cut in half

DIRECTIONS
Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

Nutrition
Per serving: 286 calories; 9 g fat ( 3 g sat , 4 g mono ); 34 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 22 g protein; 4 g fiber; 645 mg sodium; 262 mg potassium.

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Mediterranean Chicken Sandwich

INGREDIENTS
1 tbsp prepared hummus
1-1/2 tsp fat free plain yogurt
2 slices whole grain bread
4 ounces grilled chicken, thinly sliced
1/3 cup loosely packed fresh spinach leaves, stems removed
3 slices tomato
4 slices cucumber
2 very thin slices red onion

DIRECTIONS
In a small bowl, stir together the hummus and yogurt until well combined.

Lay one bread slice on a serving plate. Top it evenly with the chicken then the spinach, cucumber, tomato, and onion. Spread the hummus mixture evenly over the remaining bread slice and flip it atop the sandwich. Serve immediately, or wrap in plastic wrap and refrigerate for up to 1 day.

Per serving: 340 calories, 36 g protein, 39 g carbohydrates, 4 g fat, 65 mg cholesterol, 8 g fiber, 324 mg sodium

From the Biggest Loser Family Cookbook

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Smoky Tomato Soup with Grilled Cheese and Bacon Sandwiches

This is even better the next day...if there's any left, that is.  

Ingredients:

1 tablespoon extra virgin olive oil

4 slices bacon, chopped

3 garlic cloves, chopped

1 onion, chopped

3 celery stalks, chopped

2 carrots, chopped

Salt and Pepper

4 cups chicken stock

1/2 tsp. dried oregano

1 (28-0z) can crushed tomatoes

1 tsp. sugar

2 tsp. paprika

1/4 cup heavy cream

Butter, for the skillet

16 slices of whole wheat bread

8 squares of sliced extra-sharp cheddar cheese

3 tbsp. chopped fresh chives

Directions:

Heat the olive oil in a medium soup pot over medium-high heat.  Add the copped bacon and cook until crisp, 2 to 3 minutes.  Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the grilled cheese and bacon sandwiches.

To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper.  Cook for 5-6 minutes, until the vegetables are tender.  Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the oregano, and puree until smooth.  

Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed tomatoes, the sugar, and the paprika. Bring the soup up to a bubble, stir in the cream, and keep warm over low heat while you make the sandwiches. 

Heat the butter in a large skillet over medium heat.  While the butter is melting, lay 8 of the bread slices on a cutting board.  Top each one with a slice of cheese, a sprinkle of the bacon, some chives, and another slice of bread.  Transfer 4 of the sandwiches to the hot skillet and cook until the sandwich is toasted on both side and the cheese is melted.  Repeat with the remaining 4 sandwiches.

Serve the smoky tomato soup with the grilled cheese and bacon sandwiches alongside.

**Rachael Ray's Big Orange Book recipe

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Chicken Patties

My husband requested this after he saw Guy Fieri making it on TV. I have had a heck of a time finding ground chicken and haven't taken the time to have our favorite Tulsa butcher, Perry's, grind some up for me, so I used the ingredients but cooked it with diced chicken breasts. It was SOOOOOO GOOOOOD!!!

INGREDIENTS
2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, diced
1/4 cup diced artichoke hearts
1 1/2 pounds ground chicken
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Ketchup
Mustard
Toasted sesame buns
Lettuce
Tomato

DIRECTIONS
In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

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Game Day Sandwiches

Ingredients:
Nonstick cooking spray
3-4 pound boneless pork loin roast trimmed of visible fat
1 large onion, sliced
1 bell pepper, sliced
? cup brown sugar
1 bottle (16 ounces) fat-free Italian dressing
1 tablespoon Italian seasoning
10-12 hoagie sandwich buns
3 cups shredded lettuce, optional for garnish
Processed canned cheese spread, optional for garnish

Directions:
1. Spray the inside of a 3-5 quart slow cooker with cooking spray.
2. Place pork in slow cooker. Cover with pepper and onion slices. Sprinkle with brown sugar and pour salad dressing over pork.
3. Cover and cook on low 10-12 hours.
4. Remove pork from cooker and shred using two forks. Return to slow cooker, stir in Italian seasoning and mix well.
5. Using a slotted spoon meat and vegetable mixture onto toasted buns.

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Chicken, Zucchini, and Ricotta Sandwich

INGREDIENTS
2 medium zucchini, shredded
2 teaspoons salt
1 tablespoon olive oil
1 15-ounce container whole-milk ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon grated lemon peel
4 5x4-inch pieces focaccia or ciabatta bread, halved horizontally
2 large tomatoes, thinly sliced
4 roasted chicken breasts, skinned, boned, thinly sliced crosswise

DIRECTIONS
1 Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.)
2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper.
3 Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
4 Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

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