Alaska Salmon Sandwich Stuffer



1 medium (about 9 oz.) cucumber, seeded & chopped

1/2 cup bell pepper, diced

1/2 red onion, diced

1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska

salmon, drained and chunked

2/3 cup plain nonfat yogurt

1/3 cup light mayonnaise

1 Tbs lemon juice

1 tsp dried dill weed

1/2 tsp ground coriander, if desired

2 tsp dried or 2 Tbs fresh parsley



In mixing bowl, combine cucumber, bell pepper, onion and

salmon. In separate bowl, blend yogurt, mayonnaise, lemon

jice, dill weed, coriander and parsley. Stir dressing into

salmon. Portion onto bread.



Makes about 3-1/2 cups, 3 to 4 servings.



Per serving: 422.5 calories, 14g total fat, 3.1g saturated

fat, 30% calories from fat, 58.2mg cholesterol, 29.6g

protein, 43g carbohydrate, 2.6g fiber, 1083mg sodium,

378.5mg calcium and 1.8g omega-3 fatty acids.

CUCUMBER TEA SANDWICHES



1-2 European cucumbers

Salt and black pepper

White wine vinegar

Pumpernickel or wheat bread very thinly sliced

Butter at room temperature



Peel a European cucumber and slice it into transparent slices with a mandolin or very thin slicer (a potato peeler works well too).

Sprinkle these thin slices with a little of white wine vinegar and salt and let drain in a sieve for about 1/2 hour. Drain away any excess water and pat dry with a paper towel. Cover a slice of lightly buttered thin brown bread with 2 layers of cucumber and a bit of black pepper and top with another slice of buttered bread. Press firmly with the palm of your hand. Cut off the crusts. Cut into small rectangles or triangles. Cover with plastic wrap until served.

Roast Beef Wraps



1-1/4 cups reduced-fat cream cheese OR Neufchatel cheese

4 flour tortillas

1/2 red onion, sliced

4 spinach leaves

1/2 lb. roast beef, sliced



For each wrap, spread a small amount of the cream cheese over the surface of

a tortilla.

Layer the onion, spinach and roast beef on top. Roll and fold.



Makes 4 servings.

Quick Wraps



4 fajita size fat free flour tortillas

2 slices ripe Haas avocados, mashed

4 slices Deli turkey breast

2 tsp. barbecue sauce, divided

4 thin slices mozzarella or American cheese, divided

1 cup carrots, peeled and coarsely shredded, divided



Place two teaspoons mashed avocado on tortilla, spreading to within 1 inch of

tortilla edge.



Place 1 slice of turkey breast over mashed avocado.



Top with cheese and spread on 1/2 teaspoon barbecue sauce.



Sprinkle one-quarter of the carrots over the sauce. Roll up tightly.



Place seam side down on plate. Using serrated knife, slice in half.



Repeat procedure preparing four wraps. Serve.



Serves: 4.

Hawaiian Chicken Burgers



1  beaten egg

1/4 cup fine dry seasoned bread crumbs

3 TB chopped water chestnuts

3/4 tsp. ground ginger

1/4 tsp. salt

1/4 tsp. ground black pepper

1 lb. ground raw chicken

1/4 cup bottled sweet-and-sour sauce

4  canned pineapple rings

4  Kaiser rolls or hamburger buns, split and toasted

Shredded spinach



1. In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt,

and pepper.

Add ground chicken and mix well. Shape into four 3/4" thick patties.



2. To grill, place patties on an uncovered grill directly over medium coals;

cook for 15 to 18 minutes

or until an instant-read thermometer inserted in side of patty registers 165

degrees F., turning once

and brushing with sweet-and-sour sauce during last 5 minutes of cooking.

Meanwhile, place pineapple

slices on grill rack. Cook for 5 minutes, turning as needed.



3. To serve burgers, sprinkle bottom half of each bun with some shredded

spinach. Top with patties.

Brush patties with sweet-and-sour sauce and top with pineapple slices.



Makes 4 servings.



Nutrition Information:

Per serving = calories 331, total fat 9 g, sat fat 2 g, cholesterol 108 mg,

sodium 1092 mg, carbs 37 g, protein 23 g.

Hot Open-Faced Turkey Sandwiches

from JENNIE-O TURKEY STORE®

"Hot turkey sandwiches are served open-face and piled with delicious

toppings."



INGREDIENTS

1 (17.5 ounce) package JENNIE-O TURKEY STORE® Turkey Breast Slices, pounded to 1/4-inch thickness

1 tablespoon olive oil or vegetable oil

4 thin slices large oval slices rye bread

1/4 cup plain low-fat yogurt

1 tablespoon prepared horseradish

1 tablespoon brown mustard

1 large tomato, sliced

1 ripe avocado, pitted and sliced

1 red onion, sliced

1 cup shredded low-fat Co-jack cheese

Fresh greens or basil leaves (optional)



DIRECTIONS

In a medium skillet over medium heat, heat oil until hot. Cook

pounded turkey slices for 1 to 2 minutes per side or until no longer

pink. Set aside. Heat broiler; arrange bread on a baking sheet and

broil until lightly toasted. Mix yogurt, horseradish and mustard;

spread half of mixture on bread slices. Lay a slice of cooked turkey

on each piece of bread. Layer tomato and avocado on turkey. Drizzle

each sandwich with remaining yogurt mixture. Top with onion and

cheese. Serve immediately or broil until cheese melts, about 2

minutes. Garnish with fresh greens or basil, if desired.

Crock-Pot Barbecue Beef Sandwiches - Lowfat



1 1/2 lbs. boneless round steak, excess fat removed

1/2 tsp. salt

1/4 tsp. fresh ground pepper

2 c. shredded cabbage

1/3 c. chopped onion

1/4 c. long-grain white rice, uncooked

1/2 c. of your favorite barbecue sauce

1/2 c. water

8 sesame seed buns or sandwich rolls



Prepare inside of slow-cooker with cooking spray. Rub

each side of beef with salt and pepper.



In another bowl, mix together cabbage, onion, rice,

barbecue sauce and water.



Layer beef and cabbage mixture into crock pot and

cover. Cook on low for about 8 hours. Beef will be so

tender it will fall apart when stirred with a fork.



Stir cooked beef and cabbage mixture together and

serve on warm buns.



Makes 8 sandwiches.



Serving size: 1 sandwich

Cal 245 (or more depending on buns used)

Fat 5g

Chol 40mg

Carbs 31g

Protein 21g

Sodium 550mg

Fiber 2g



Source: Recipe adapted from Betty Crocker, Slow Cooker

Meals, Feb. 2000