Tag Archives: Sandwich

Avocado Mash with Tomato and Cucumber

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?

Sharing at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

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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

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I like making tuna salad in the warm weather months. 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!

I found this recipe at Food.com and made some minor changes. This tuna salad has chopped dill pickles, celery, red onion, garlic powder, and parsley in it. It also has a little lemon juice and dry mustard powder to add to the flavor. If you don’t like your tuna salad real creamy, just use 1/4 cup of mayo–you can always add in more to make it as creamy as you want!

DILL PICKLE TUNA SALAD by NancyCreative, adapted from Food.com

Makes about 4 servings

  • 1 (12-ounce) can tuna, packed in water
  • 1 teaspoon lemon juice
  • 2 Tablespoons finely chopped dill pickles or dill pickle relish (if using relish, drain)
  • 1/3 cup finely chopped celery
  • 3 Tablespoons finely chopped red onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/3 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon parsley flakes (or 2 Tablespoons minced fresh parsley leaves)
  • 1/4  to 1/3 cup mayonnaise, depending on how creamy you like it (start with 1/4 cup and add more if you want it creamier)

Drain tuna well (the original recipe suggests using a colander to drain it), then shred tuna with your fingers or a fork, breaking up any clumps until it has a fine and even texture. NOTE: I did try draining the tuna with a colander, and it worked very well for me–that’s a good tip to keep in mind!

Put tuna in a medium bowl and mix in the lemon juice, pickles, celery, red onion, garlic powder, mustard powder, salt, pepper, and parsley until well blended. Fold in the mayonnaise until the mixture is evenly moistened.

Use for sandwiches, wraps, or scoop on some lettuce greens. This tuna salad can be kept covered in the refrigerator for up to 3 days.

There are so many different ways you can make tuna salad! What are your favorite add-ins?

Sun-Dried Tomato-Avocado Sandwich

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Avocados and tomatoes are such a tasty and healthy combination…especially sun-dried tomatoes! And when I received a loaf of Nature’s Pride new Hearty Wheat Bread with Flax as part of the Foodbuzz Tastemaker Program, I decided to try making a healthy Sun-Dried Tomato-Avocado Sandwich! I got the idea from a paperback cookbook I had that was simply called Sandwiches (published by Silverback Books, 2000). The creamy avocado spread mingled with the sun-dried tomatoes tastes great spread on this healthy, hearty flax wheat bread. It just goes to show that eating healthy can be really delicious! 🙂 This recipe makes 2 sandwiches.

SUN-DRIED TOMATO-AVOCADO SANDWICHES adapted from Sandwiches

Makes 2 sandwiches

  • 1 small, ripe avocado
  • 1 small clove garlic
  • 1 1/2 to 2 Tablespoons Greek yogurt or light sour cream
  • 1 Tablespoon lemon juice
  • salt and pepper to taste
  • 4 to 6 Romaine lettuce leaves (about the size of a bread slice)
  • 5 to 6 oil-packed sun-dried tomatoes (or 1/4 cup pre-sliced sun-dried tomatoes in oil)
  • 1 1/2 Tablespoons of oil from the sun-dried tomatoes
  • 4 slices of wheat bread

Cut the avocado in half lengthwise; remove pit and scoop flesh into a small bowl. Mash well with a fork. Peel and mince garlic, then add the garlic, yogurt or sour cream, and lemon juice to the bowl of mashed avocado; mix all ingredients well. Season this avocado mixture with salt and pepper to taste, if desired.

Wash the Romaine lettuce leaves and pat dry. If using unsliced sun-dried tomatoes, cut them into fine strips.

Lightly drizzle the oil from the sun-dried tomatoes over the 4 slices of bread.

Divide the Romaine lettuce leaves and place on 2 of the slices of bread. Divide the avocado mixture in half and spread over the lettuce leaves on the 2 slices of bread. Arrange the sun-dried tomato strips over the avocado mixture on each slice, then top each sandwich with the remaining slices of bread. Cut sandwiches in half and serve.

This makes a very filling sandwich that’s yummy as well as healthy! You could toast your bread slices if you like, and if you’re a cheese-lover, you could add a slice of cheese to each sandwich.

Happy healthy eating! 🙂