Sandwiches
 | BLUE MONKEY BAR & GRILLE - BLUE MONKEY BAR & GRILLE 7550 MISSION HILLS DRIVE, STE 326 NAPLES, FL 34119 » By simplify3, , link updated on Oct. 6 2009, 5  In Collier County Business Directory |
| | Turkey Barbecue for Sandwiches - Yield: 4 servings 16 oz Can tomatoes; cut up 1/4 c Onion; chopped 6 oz Can tomato paste; 1 ts Chili powder; (or to taste) 1 ts Powdered mustard; 2 c Turkey; chopped, cooked Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or until the flavors are blended. Spoon the mixture over hamburger buns or toast. 1/4 recipe, not including bun - 176 calories, 3 lean meat + 2 vegetable exchanges 12 grams carbohydrate, 23 grams protein, 4 grams fat, 220 mg sodium, 767 mg potassium, 54 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93. By simplify3, published on Aug. 31 2007, 4  In Recipes |
| | Cold Turkey Reuben Sandwich - Yield: 4 servings MMMMM 4 ts Plain Low-fat yogurt; -and of course cooked 8 sl Rye Bread; 1 1/3 c Sweet + Sour Red Cabbage; 8 oz Turkey; breast thinly sliced -drained (recipe to follow) MMMMM 1 lb Red cabbage; shredded 1/2 ts Salt 1/2 c Cider vinegar; Sugar equivalent to a 2 tbs 1/2 c Water Sugar 2 tb Margarine SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread. Divide the sliced turkey among tops of the bread slices. Spoon 1/3 Sweet and Sour Red Cabbage on each sandwich; top with remaining bread. Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES CHO: 31g; FRO: 22g; FAT: 5g; CAL: 254; Low-sodium diets: Omit salt from Sweet and Sour Red Cabbage SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine, and salt in a deep cooking pot. Cover and cook about 15 minutes or until crisp-tender, lifting and turnig with a large kitchen fork two or three times. Remove from heat. Add sweetener to cabbage gradually, lifting and mixing well with a fork. Drain off any liqiud Food Exchange per serving: 1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42; Low-sodium diets: Omit salt. Use unsalted margarine. Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy OBrion and her Meal-Master After is all is said and done, I think I would double the recipe for the SWEET AND SOUR CABBAGE only I would use both green and red. What the hay, do IT my way!!!! Cabbage is my thing! By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Baked Sandwiches - Yield: 12 servings 1 1/4 c Water at 110 to 115 F 1 1/2 lb Lean ground beef 2 1/4 ts Quick-rise yeast (1 pkg) 1/2 c Chopped onions 2 c All-purpose flour 1 c Tomato sauce 1 ts Salt 1/4 c Catsup 1 Egg 1 ts Garlic salt 2 tb Vegetable oil 1/2 ts Leaf oregano 1 1/2 c Graham flour 1 pn Pepper FILLING May be frozen. Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry. Combine water and yeast in mixer bowl and let stand 5 minutes. Add all purpose flour and mix at medium speed for another 4 minutes. Turn the dough out onto a lightly floured board and knead a few times, form into a ball and place in a well-greased mixing bowl. Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume. While the dough is rising, cook the meat and onions over medium heat, stirring frequently, until the onions are soft and the meat is browned. Drain. Discard fat and juice, return meat and onions to the pan. Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid. Set meat mixture aside to cool until dough is ready. After the dough has doubled in volume, transfer it to a lightly floured working surface. Knead lightly. Form into a roll and cut into 12 equal portions. Form each portion into a little ball, cover with a cloth and let rest for 10 minutes. Roll each ball out to form a circle 5 to 6 inches across. Put about 1/4 cup of the meat mixture in the center of the circle. Pull the dough up around the filling and press together at the top. Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temperature or until doubled in volume. Bake at 350 F for 40 to 45 minutes or until lightly browned and firm. Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later. 1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium. Low-sodium diets: Omit salt + garlic salt. Use low-sodium tomato sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets: Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute. Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987 Shared but not tested by Elizabeth Rodier, Dec 93 By simplify3, published on Aug. 31 2007, 4 In Recipes |
| | Cowboy Cheeseburgers - Yield: 4 servings MMMMMCOWBOY CHEESEBURGERS 1 lb Extra-lean ground beef; 1 tb Fresh jalapeno chile; minced 1 sm Onion; MMMMM-SEASONINGS MIXTURE 1/4 ts Ground coriander; 1/4 ts Salt 1/4 ts Ground cumin; 1/4 ts Pepper; fresh ground MMMMM 1 Nonfat mozzarella cheese; MMMMM 4 Tortilla; Cliantro sprigs; 4 Tomato slices; 1 tb Commerical taco sauce; Mix the burgers ingredients together; form into burgers of equal size about 1/4 inch thick without compacting the meat. Sprinkle the seasoning mixture of spices on both sides of patty. Grill or broil, 4 from souce of heat, for 3 minutes on each sides for medium-rare patties. Place the mozzarella cheese on center of each patty. Cook for another minute and until cheese melts. Serve each patty on a warmed 8 flour tortilla, topped with a tomato slice, cilantro sprigs, and taco sauce Joslin Food Exchanges per serving: 2 1/2 MEDIUM/FAT EXCHANGES + 1 1/2 BREAD/STARCH EXCHANGE CAL: 289; PRO: 21g; CAR: 23g; FAT: 13g; (CALORIES FROM FAT 40%) FIB: 2g; CHO: 54mg; SOD: 305mg; POT: 367mg Source: Joslin Diabetes Gourmet Cookbook Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 4 In Recipes |
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