Tag Archives: apple

Turkey, Apple, and Swiss Melt

I’m staying local for Thanksgiving this week and by local, I mean home. I’m not planning on leaving my house or making a ton of food, but just enough for me to think I made too much. I couldn’t scale down my menu because things like stuffing and scalloped corn are foods I only eat once a year so they have to be made. I also have to make something called Rice-Nut Loaf which probably sounds gross to you but it was my main protein source for 13 Thanksgivings while I was a vegetarian and I still want it each year (I might even share it with you soon!). This year, I decided to forgo the turkey and just stick to the loaf. Weird, probably, but it’s nothing I’m not used to. So, since I’m not planning on having any turkey, therefore no leftover turkey for sandwiches, I picked up some sliced turkey last weekend to make myself this Turkey, Apple, and Swiss Melt. Hardly a leftover turkey day sandwich but it fit my bill.

Sliced deli turkey is layered with thin slices of Granny Smith apple, lowfat Swiss cheese and homemade honey-Dijon before being toasted in a pan until crispy and golden brown. The apple provides a crunchy tartness while the cheese melts just enough to make each bite gooey. You might find yourself left with some turkey, a random apple you didn’t use for the stuffing and a little extra cheese from your cheesy mashed potatoes and realize you’ve got what it takes to make this sandwich. Even if it’s on a leftover dinner roll and all you have is yellow mustard, give it a try. By Friday, I’ll be making a rice-nut loaf-smashed potato-scalloped corn sandwich which won’t even come close to this one. But I bet you I’ll love it anyway. Have a great Thanksgiving!

The ingredients:

Combine mustard and honey in a small bowl. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture.

Place one cheese slice on dressed side of bread slices; top each with 5 apple slices and 2 ounces turkey.

Top sandwiches with remaining 4 bread slices. Coat both sides of sandwiches with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sandwiches to pan. Cook 2 minutes on each side or until bread is browned and cheese melts.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Cooking Light Magazine

Curried Chicken Salad

I don’t know about you but I feel like I post a lot about egg salad or chicken salad but the fact of the matter is that I grew up in central Illinois where mayonnaise was always in my house and a mayonnaise sandwich wasn’t necessarily out of the question when no one was looking. But since mayo is bad, bad, bad, I’m not willing to give up on egg salad and chicken salad, two of my favorite loves. I keep trying to make it healthy and whether I’m satisfied enough or not, I’m always willing to try it a different way. So there you go. I was curious about a Curried Chicken Salad recipe from Martha Stewart but it required a lot of chicken prep which I wasn’t into. So this is my version of Martha’s version and it turned out pretty darn good.

Precooked chicken is mixed with a combination of Greek yogurt, light mayonnaise, curry powder and scallions before being tossed with toasted almonds and Granny Smith apple. Using precooked chicken makes this dish come together fast and the combination of yogurt and light mayonnaise keeps it creamy. The curry adds a bold flavor punch (but not too much) and the almonds and apple provide a fun crunch. Since I typically like a bit of sweetness in my chicken salad, either from grapes or dried fruit, I love the addition of the Granny Smith apple which not only adds a little sweetness but also a tart edge.

Curried Chicken Salad (makes 4 servings) – adapted from Martha Stewart

9 oz precooked chicken, chopped (such as PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted)
6 tablespoons non-fat plain Greek yogurt
1 tablespoon light mayonnaise
1 teaspoon curry powder
juice from 1/2 a lemon
2 tablespoons green onion, thinly sliced
1 tablespoon sliced almonds, toasted
1 small Granny Smith apple, chopped
salt and pepper to taste
lettuce or baby spinach

In a large bowl, combine yogurt, mayonnaise, lemon juice, curry powder, scallions, almonds, and apple. Season with salt and pepper. Stir in chicken until combined. Serve over lettuce, baby spinach or on your favorite bread.

The ingredients:

In a large bowl, combine yogurt, mayonnaise, lemon juice, curry powder, scallions, almonds, and apple. Season with salt and pepper.

Stir in chicken until combined.

Serve over lettuce, baby spinach or on your favorite bread.

Apple-Oat Muffins with Brown Sugar-Cinnamon Swirl

Are you one of those people who sometimes skips breakfast because you hit snooze one too many times and you just don’t have time to eat it? Or you end up grabbing a calorie-loaded bagel or greasy egg sandwich because it’s quick? That’s me! When you are watching your weight, breakfast can be hard. I love making muffins because they are tasty, filling and already portion controlled. These Apple-Oat Muffins with Brown-Sugar Swirl are low in calories, full of flavor, and can start your day off right. These muffins use whole-wheat flour and oats in place of some of the white flour to help boost fiber and keep you fuller longer. Applesauce helps keep these muffins moist without adding fat and cinnamon and cloves give them spice. Muffins easily freeze well too so if you can’t eat 12 muffins (or 24 mini-muffins) in a week, throw them in a freezer bag for later and just give them a quick pop in the microwave for a fresh muffin whenever you want it!

The ingredients:

In a large bowl, combine flours, oats, sugar, baking powder, 1/2 of the cinnamon, baking soda, salt and cloves. Create a well in the center and set aside.