Summer Sandwich Satisfaction

As the summer sun comes out to play, there are some days you just don't want to have to turn on a stove.  It's times like these where I break out the leftovers and get creative!


Today's sandwich started with some leftover Christmas day turkey. Say what?!? On Christmas day, I took leftover turkey breast and portioned it out, vacuum-sealed it, and frozen it. This was the last batch. You obviously could use fresh turkey breast or even chicken to make this easy summer sandwich. One summer tip is to cook a large turkey breast one evening and you are set!


In addition to the turkey breast, you will need these two babies:

Original Garlic Gold and Harry & David Red Pepper and Cheese Spread!


The recipe is really easy:


4 ounces of shredded turkey breast
2 tbsp of red pepper spread
1 tsp Original Garlic Gold
ground pepper
hot sauce (if desired, just a couple dashes)


Mix it up and let it sit for a little while for the flavors to come together. I served mine on sandwich thins, but it would also be great on a salad. This serves two people or one very hungry person. The Garlic Gold adds a crunch to the sandwich and the spread gives it a creamy texture without adding a lot of calories.


One serving of the recipes (makes two servings), does not include bread: Calories 112, Fat 3.5g, Dietary Fiber 0g, Protein 17.5g


Garlic Gold Nutrition Facts (1 tsp): Calories 40, Fat 4.33g, Dietary Fiber 0g, Protein 0g


Harry and David Red Pepper and Cheese Spread Nutrition Facts (2 tbsp): Calories 30, Fat 2g, Dietary Fiber 0g, Protein 1g

Protein "Scramble"

It doesn't have eggs, but rather is called a scramble because I scramble around the house throwing a bunch of healthy ingredients into a fry pan!

2 tsp olive oil
2 small onions, diced
1 small head garlic, diced
1.25lbs extra lean ground turkey
Spices of your choice (I describe my choices below)
1 can kidney beans
1 can green beans
1 lb fresh spinach

Heat up 2 tsp of olive oil, add 2 small diced onions and a small head (not clove) of diced garlic. Cook until the onions start to soften. Add in 1.25lbs of ground turkey breast (the extra lean ground turkey packs). Around this time you add in whatever spices you like. I use a bunch of Mrs. Dash Hot and Spicy as well as tobasco sauce but you can go milder. When turkey is almost done cooking, add a can of washed kidney beans and a can of green beans. When turkey is done, pile on a half to a lb of spinach and mix in. When spinach is wilted, you are done!

When I calculated the kidney beans, oil and turkey I got 2 pts for 1/8 of the mix which is pretty filling.

Anyways, this is my super meal staple when I need a lot of filling meals for under $10 (well less then that if you get things on sale).

Turkey Cherry Couscous Salad

1 cup couscous

1 cup water

Salt, a dash

2 three ounce turkey breast cutlets (raw)

Mrs. Dash Garlic and Herb seasoning, to taste

Garlic Salt, to taste (optional)

Pepper, to taste

1 cup cherries, pitted and quartered

1/2 tsp ranch seasoning

2 tsp olive oil

Bring water and salt. Add couscous and stir. Remove from heat and cover. Let couscous absorb water. Fluff with fork and set aside.

Cover both sides of each cutlet with Mrs. Dash, garlic salt, and pepper. Sauté until cooked through (about 4 minutes a side). Dice into small pieces.

Mix ranch seasoning into couscous. Add cherries and turkey. Mix again. Drizzle olive oil and mix again.

Divide into 4 servings.

Turkey and Cranberry Salad

Perfect on light whole wheat bread or a whole wheat pita!

Serves 4.

Ingredients:

7 oz. Turkey Breast, cooked and diced (312 calories/6.4 fat/0 fiber)
2 tbsp. LF Mayo (40 calories/2 fat/0 fiber)
4 tbsp. FF Sour Cream (40 calories/0 fat/0 fiber)
3/8 cup Fresh Trader Joe Cranberry Sauce (165 calories/0 fat/1.5 fiber)
1/4 tsp. Ground Ginger

Preparation:

Mix together. Yum.

The calories are for the brands I used. Adjust accordingly.

Total NI for 1 serving: 139/2.1/.375