This one is easy to make. If you are having grilled chicken for dinner on, say, Sunday, make one more for you to put together this sandwich to take for lunch on Monday. Remember the mantra….cook once, eat twice.
Grilled Chicken And Slaw
- 1/4 of a small cabbage
- 5 tbsp. lowfat yogurt
- 1 tsp. mustard
- 1 tbsp. cider vinegar
- salt and pepper
- 1 sprig fresh tarragon, torn
- 1 whole chicken breast, cut in half
- 2 2-ounce sections fresh baguette, cut open lengthwise
Remove outer leaves of the cabbage and core it. Slice very thin shreds and set aside in a small bowl.
In another bowl, whisk together the yogurt, mustard, vinegar, salt and pepper. Add this to the shredded cabbage and tarragon, tossing to coat well.
Place each breast half between plastic wrap and pound out with the flat side of a meat mallet (Girls, just think of mamograms). Season with salt and pepper.
Grill for 2-3 minutes and then turn over, cooking a further 2 minutes. (Do this the night before to save time).
To make the sandwiches, simply cut and place the chicken to fit the baguette and, when ready to eat, top with 1/4 cup of coleslaw.
That makes a better lunch than cottage cheese and plain water. Yuk!
OR try this one…
Tuna Salad Sandwiches, the healthy way
- 3 sun-dried tomato halves
- 1 6 oz. tuna, packed in water
- 1 celery stalk, peeled and sliced thin
- 1/4 small red onion, finely diced
- 1 small carrot, peeled and grated
- 1/3 cup diced fennel
- 3 tbsp. freshly chopped dill
- 1 1/2 tbsp. finely chopped flat leaf parsley
- 1 tbsp. fresh lime juice
- 2-3 drops Tabasco sauce (to taste)
- pepper
- 1 1/2 tbsp. mayonnaise
- 1 1/2 tbsp. nonfat yogurt
- 1 1/2 tsp. mustard
- pinch of salt
- 1 English cucumber, unpeeled and sliced very thin
- 1 cup fresh pea sprouts
- 3 2-ounce pita, cut open
Rinse the tomatoes in hot water and remove the oils and rehydrate in boiling water for 1 minute. Chop and set aside.
In a bowl combine the tomatoes, tuna, celery, onion, carrot, fennel, dill, parsley, lime juice, Tabasco and pepper. Mix well with a fork.
Assemble the sandiches dividing equally in the pitas and top with the pea sprouts and line one side with cucumber slices.
These should break the habit of same old-same old sandwiches.
Yum!
Oysters With Pea Sprouts And Bacon
This is a nice appetizer for a special dinner. Mind you, with special friends and family, this could be any dinner you are planning.
- 18 medium sized oysters, shucked and on half shells
- 1/4 cup chicken stock
- 1 garlic clove, finely minced
- 2 cups fresh pea sprouts
- 1/4 cup Asiago cheese, finely grated
- 4 strips bacon, baked crisp and chopped
- 1/4 cup pimentos, diced for garnish
Preheat broiler to high. Place oysters on a parchment lined cookie sheet and pea gravel to prevent the shells from tipping. If you don’t have pea gravel on hand (and who does?) roll up balls of tin foil and set the oysters on top of them.
In a shallow pot, heat the stock and add the garlic and pea sprouts until they have JUST wilted and still a bright green. Drain in a strainer and toss to cool quickly. Mince coarsely and set aside.
Make a Hollandaise Sauce (below) then place the oysters under the broiler for about 2 minutes or until warm. Take them out and, working quickly, place a tbsp. of the sprouts on each one and some of the sauce. Sprinkle the cheese over. Place them back under the broiler until they are a golden brown (about 60 seconds).
Garnish each one with some crisp bacon and chopped pimento. Transfer to a platter and serve immediately. Can you hear the groans of pleasure now?
A lovely Brut goes well with this or, your choice of a crisp white wine, well chilled of course. Enjoy!
Hollandaise Sauce
- 1/4 cup butter
- 3 egg yolks
- 1 tbsp. fresh lemon juice
- 1/2 tsp. Worchestershire sauce
- hot sauce (only to taste)
Put butter in a measuring cup and heat in the microwave until melted. In a blender combine the egg yolks, lemon juice and Worchestershire sauce. Cover and blend until combined (about 5 seconds or so). With the blender on high, add the butter in a steady stream . This should thicken up immediately. Season with the hot sauce to taste.