Bacon-Orange Breakfast Sandwiches

The seductive flavor of sweet orange permeates these breakfast sandwiches. Bacon and egg stuffs the middle.

Ingredients

• 1 (13.9-ounce) tube Pillsbury™ Orange Rolls with Orange Icing
• 8 slices bacon, cooked
• 4 eggs
• 2 teaspoons water
• 2 teaspoons finely minced fresh chives, plus more for garnish
• Salt and pepper
• 
  

Directions

1. Heat oven to 400F degrees. Unwrap package and place rolls on a baking sheet (not in a round cake pan as package directs). Bake rolls 15 minutes, then remove from oven to a rack.
2. While rolls are baking, cook bacon in a skillet, to your liking. Remove bacon from skillet onto paper towels to drain, and discard nearly all the bacon fat, leaving just a bit in the pan for the eggs.
3. Crack eggs in a bowl and add water; whip using a fork, and then add eggs to hot bacon-fatty skillet. Turn heat down to medium-low. Sprinkle with a pinch of salt and a few grinds of pepper, and sprinkle with 2 teaspoons snipped chives. Allow eggs to cook, undisturbed, until they are no longer runny. You may put a lid on the skillet to speed the cooking process if you like.
4. When rolls are out of the oven, have cooled for a couple of minutes so you can handle them, and eggs are done, you are ready to assemble sandwiches. For each sandwich, split a roll in half, add a strip of bacon (cut it in half horizontally so it fits better), 1/8 of the eggs (cut in squares or slices so it fits well, and put the top roll lid on.
5. Open the icing tub and spread 1/8 of the icing atop each stuffed sandwich. An offset spatula or icing spatula works well for this. Sprinkle each roll top with a few snipped chives, for pretty.
6. Makes 8 sandwiches.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

Easy Lentil Burgers

You will need:

• 2 cups Lentils Cooked
• 2 tbsp Crushed Walnuts
• 2 tbsp Bread Crumbs
• ¼ cup Nutritional Yeast
• 1 tsp Soy Sauce
• ¼ tsp cumin
• ½ tsp Salt

Rinse and drain the lentils, and mash them in a medium sized bowl until smooth. You can use 2 cups of cooked dried lentils or one 500ml can of canned lentils.

Once the lentils are mashed add the salt, nutritional yeast, cumin, soy sauce, crushed walnuts and bread crumbs and mix well.

From this mixture into patties about 4″ in diameter and 1″ thick.

Heat skillet to medium heat with some oil and fry for 2-3 minutes on each side until brown and crisp.

Serve with garnishes and condiments on a bun and enjoy!

Oven Baked Skinny Shredded Barbecue Chicken Sandwiches

Ingredients

2 pounds boneless, skinless chicken breast

1 large onion, thinly sliced

1 (18 oz) bottle of Sweet Baby Ray’s Honey Barbecue sauce or your favorite

6 cups shredded white cabbage, 1 (10 oz) bag

1 cup shredded carrots

¾ cup scallions, chopped

4 tablespoons light mayonnaise, I like Best Foods (Hellman’s) Light

1 tablespoon plus 2 teaspoons apple cider vinegar

2½ tablespoons spicy brown mustard

1 tablespoon honey

¼ teaspoon prepared white horseradish

2 packages Oroweat’s Honey Wheat Sandwich Thins, see shopping tip

Directions

1. Preheat oven to 325 degrees. Place chicken breasts in a roasting pan or rectangular Pyrex baking dish. Arrange sliced onions over the chicken, then pour the barbecue sauce over top, reserving 1 cup for later. Cover the baking dish/pan tightly with foil and place in the oven. Cook chicken for 1 hour, remove foil and cook for about 10 minutes longer until chicken is fork tender.

2. In the meantime, prepare the coleslaw-In a large bowl add the cabbage, carrots and scallions. In a small bowl mix together the dressing ingredients. Refrigerate the coleslaw and dressing separately until ready to serve. Don’t toss until serving to keep coleslaw crisp and crunchy, not soggy.

3. Remove the chicken to a plate or cutting board. Using two forks, pull the chicken breasts apart to shred the meat. Place the shredded chicken back in the pan, add the reserved 1 cup barbecue sauce and toss the chicken well to thoroughly coat in the sauce that’s remaining in the pan.

4. Serve the pulled chicken warm. Place on the bottom of each sandwich thin ½ cup barbecue shredded chicken. Add onion, ¾ cup slaw and top with sandwich thin.

5. If you have any leftovers, the shredded chicken freezes great. You can use leftover chicken to stuff a baked potato or add to a salad. Plus, this recipe can easily be cut in half!

Makes 12 servings (each serving ½ cup shredded chicken and ¾ cup coleslaw)

Nutrition Facts

for 1 sandwich (each serving ½ cup shredded chicken and ¾ cup coleslaw)
238 calories
4g fat
1g sat fat
37mg chol
22g protein
34g carbs
7g fiber
745mg sodium
8g sugar

Skinny Barbecue Sloppy Joes

Ingredients

1 pound ground turkey breast or ground turkey, see healthy benefits

3 cups chopped onions

1 (18 oz) bottle of barbecue sauce (I like Sweet Baby Ray’s or Bull’s-eye original)

1 cup (8 ounces) tomato sauce, from a jar or can

2 tablespoons Worcestershire sauce

8 Oroweat Sandwich Thins, warmed or toasted or 8 hamburger buns, I used whole wheat buns

Directions

1. In a large pan or skillet, cook the ground turkey over medium-high heat, stirring often to break up the lumps until turkey is browned.

2. If using regular ground turkey, drain cooked turkey into a colander and blot with paper towels. Return drained turkey to pan. If using 99% fat-free turkey breast there isn’t any fat to drain. You can just blot it with paper towels.

3. Place onions in a microwave safe bowl and cook in the microwave for 4 to 5 minutes until soft.

4. Add cooked onions to turkey. Stir in barbecue sauce, tomato sauce, and Worcestershire sauce. Bring to a boil; reduce heat to low and simmer uncovered for 25 minutes. Stir a few times while simmering.

6. Spoon the turkey mixture onto each sandwich thin or bun. If you have any leftovers, this mixture freezes great.

Makes 8 sandwiches

Nutrition Facts

for 1 Skinny Sloppy Joe using Oroweat Sandwich Thin
307 calories
2g fat
0g sat fat
35mg chol
21g protein
57g carbs
7g fiber
984mg sodium
24g sugar

Skinny Frozen S’mores

Ingredients

1 full Honey Maid low fat honey graham cracker, see shopping tip

1 tablespoon Kraft Jet-Puffed marshmallow cream, see shopping tip

½ tablespoon Nestle mini semi sweet chocolate chips

2 tablespoons fat-free frozen vanilla yogurt (frozen solid), see prep tip and shopping tip

Directions

1. Break one graham cracker in half. Spread one half with 1 tablespoon marshmallow cream and sprinkle with 1 teaspoon mini chocolate chips on top of cream.

2. Top other half with 2 tablespoons frozen yogurt and place marshmallow side in, on top of yogurt, to create a sandwich. Using a dull knife, wipe the sides clean. By hand, place a few chips on each side.

3. Place on a plate and freezer. Freeze until firm, before serving.

4. If making several at once, keep frozen yogurt or ice cream in freezer and follow step 1 with as many as you desire to make. Next, follow steps 2 and 3.

5. Place each, unwrapped, on a plate in freezer. Once frozen, wrap each sandwich in plastic wrap and store in freezer. They’ll keep in freezer for several weeks, if they last that long!

Makes 1 frozen sandwich

Nutrition Facts

for 1 frozen sandwich
150 calories
3g fat
2g protein
29g carbs
1g fiber
124mg sodium
15g sugar

Bistro Flank Steak Sandwich

INGREDIENTS

6 cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread, cut in half, or 8 small slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens

DIRECTIONS

Preheat grill to medium-high.
Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.
Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.
Grill bread, turning once, until toasted, about 1 minute per side.
When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly.
To assemble sandwiches, spread 1 scant teaspoon of the roasted garlic aïoli on each piece of bread. Divide greens, the sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread.

NUTRITION

Per sandwich:
287 calories
10 g fat
3 g sat
26 g carbohydrates
0 g total sugars
21 g protein
2 g fiber