3 More Recipes!

Grilled Greek Chicken Sandwiches


Speed your way to a great-tasting Greek sandwich seasoned with lemon and oregano. It's better than take-out! From eatbetteramerica.

Prep Time:30 min

Start to Finish:30 min

makes:2 sandwiches

Cucumber Sauce

1/4cup Yoplait® Original Fat Free plain yogurt

1/3cup finely chopped seeded cucumber

1medium green onion, sliced (1 tablespoon)

1teaspoon grated lemon peel

Dash salt and pepper

Sandwiches

2teaspoons lemon juice

1teaspoon olive or vegetable oil

1/4teaspoon dried oregano leaves

Dash salt and pepper, if desired

2boneless skinless chicken breasts (4 oz each)

1pita (pocket) bread (6 inch), cut in half to form pockets

1small tomato, sliced

2thin slices red onion

1.Heat gas or charcoal grill. In small bowl, mix sauce ingredients. Set aside. (Sauce may become watery if it stands longer than 30 minutes.)

2.In another small bowl, mix lemon juice, oil and oregano. Brush lemon mixture over chicken, coating all sides. Sprinkle with salt and pepper.

3.Place chicken on grill. Cover grill; cook cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Wrap pita halves in foil; place on grill 1 to 2 minutes or until warm.

4.Place chicken, tomato and onion inside pita pockets. Top with sauce.

High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Sandwich: Calories 290 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 340mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 7g); Protein 33g Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 15%; Iron 10% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.


Orange Roughy with Kiwifruit and Walnuts

A kiss of kiwi-basil-orange sauce and a crunch of sautéed walnuts top this easy-to-make skillet fish. From eatbetteramerica.

Prep Time:20 min

Start to Finish:20 min

makes:2 servings

2orange roughy, sole or other mild-flavored fish fillets (1/2 lb)

1tablespoon butter or margarine

2tablespoons coarsely chopped walnuts

1 1/2teaspoons cornstarch

1/4teaspoon salt

1/3cup Progresso® chicken broth (from 32-oz carton)

1/3cup orange juice

1 1/2teaspoons chopped fresh or 1 teaspoon dried basil leaves

1kiwifruit, peeled, sliced

2cups hot cooked white or wild rice

1.Spray 10-inch skillet with cooking spray; heat over medium heat. Add fish; cook about 8 minutes, carefully turning once, until fish flakes easily with fork. Place fish on serving platter; keep warm. Drain oil from skillet.

2.In same skillet, melt butter over medium heat. Cook walnuts in butter, stirring frequently, until golden. Remove walnuts from skillet.

3.Stir cornstarch and salt into butter remaining in skillet. Stir in broth, orange juice and basil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Carefully stir in kiwifruit until coated. Spoon sauce over fish; sprinkle with walnuts. Serve over rice.

Nutritional Information

1 Serving: Calories 460 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 80mg; Sodium 1210mg; Total Carbohydrate 58g (Dietary Fiber 2g, Sugars 8g); Protein 29g Percent Daily Value*: Vitamin A 6%; Vitamin C 45%; Calcium 6%; Iron 15% Exchanges: 3 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 2 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.


Root Beer Barbecue Beef Sandwiches

Try this beef sandwich recipe from eatbetteramerica.

Prep Time:30 min

Start to Finish:10 hr 30 min

makes:16 Sandwiches

1boneless beef rump roast (4 lb) (I went for a smaller roast, about 3 pounds)

2cups barbecue sauce

1cup root beer

Dash salt and pepper, if desired

16sandwich buns, split (I chose to serve these on whole wheat pitas with a coleslaw)

1.In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.

2.Cover; cook on Low heat setting 10 to 12 hours.

3.About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.

4.Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

Nutritional Information

1 Sandwich: Calories 310 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 570mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 15g); Protein 29g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 25% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.