Almost a month ago I succumbed to peer pressure and joined up with a Weight Watchers group at work. Since then I convinced Seth to do it with me and we’re both tearing it up. I’m down 10 pounds and Seth who has only been at it a couple weeks is down 8. Woohoo! Anyway, I bring this up because I’ve really been struggling to find healthy, delicious meals that won’t use up too many of our daily allotted “points.”
This is one of the gems I found. I was happy to be able to eat something filling with a lot of flavor. The tahini sauce is by far the calorie carrier here, but if you go easy on it (say a tablespoon), you could eat 2 of these bad boys with 2 falafels in each for just 10 points! (I only used 1 tablespoon of olive oil in the falafel mixture, then just sprayed the pan and the tops of the falafel with non-stick spray to save some calories.) A cookie scoop was my best friend in portioning these out and saving my hands from the mess. Doing it this way I ended up with 14 falafel patties. Anyway, these were super easy to make and I plan to add them to my regular rotation!
You want an easy vegetarian meal that’ll knock your socks off? Look no further! These sandwiches were full of flavor from the sourdough bread & goat cheese to the spinach garlic mayo & veggies. We gladly ate seconds of these delicious beauties!
p.s. Use a mandolin slicer or just a plain veggie peeler to easily make the thin slices of zucchini!
This may very well be my most favorite of the Pioneer Woman’s recipes. Holy crap is this sandwich good. It’s so hard to find a good philly cheesesteak sandwich these days and I’m telling you this one is perfect. The main trick is using deli roast beef for the meat. It’s tender and full of flavor, not chewy and tough. There are a couple minor things I like to do to make these sandwiches even better. First of all, I like to add mushrooms to the peppers and onions. Second, I slice up my roast beef so it’s even easier to eat. That way you don’t pull out huge slices of roast beef when you take a bite of the sandwich. Third, use good bread! It can make or break any sandwich. Check out the bakery section of the grocery store for fresh-baked hoagie buns!
Ok. These are not your ordinary ham and cheese sandwiches. These are super amazingly ridiculous best ever ham and cheese sandwiches. The recipe looks pretty simple and basic, but the end result is anything but. So, I tweaked this recipe just a little tiny bit. Instead of using a Miracle Whip/Mayo mixture on the buns I used just plain mayo. There was no way I was going to buy a whole jar of Miracle Whip just for this, especially since it’s gross and I’d never use it again. I also didn’t use fancy thick cut ham. Just deli sliced ham. Cheap. But I’m telling you I don’t know how these could have been any better. The sauce that gets poured over the top of these took them to the fancy pants roll sandwich party of the year. Which of course was held in my mouth. Geez. Make these already.
Do not underestimate the power of a sandwich for dinner. Especially this sandwich. Because it’s the most amazing sandwich in the whole world. This is a Pioneer Woman recipe and she did not disappoint this time. Who would have thought of using tomato pesto and basil pesto as a sandwich spread? So so good. I’m still dreaming about this one. Mmm…. killer club sand wedge… aghhh… (that was for you Heidi and Paul).
Looking for a fancy way to eat a can of tuna? Try this! It’s a great recipe for a quick lunch and it’s got a ton of flavor. I highly suggest soy sauce for dunking oh and go for the burrito size tortillas… the 10 inch were just too small to roll up properly. This would also be a good candidate for a camping meal!
I’d heard of this sandwich before and thought it sounded great, so when I saw this recipe I knew I wanted to try it. The muffuletta originated in New Orleans and is known for its olive salad. This recipe deviates slightly from the traditional version (mainly for calorie saving purposes), but I think it’s in the same ballpark. This wasn’t exactly cheap to make, especially being a sandwich, but it was delicious. The olive salad encompassed all of my favorite things: balsamic vinegar, kalamata olives, artichoke hearts, garlic, roasted red peppers, and capers. What’s not to like?