Thanks for the vegetarian reubens recipe. I am going to make that this weekend. It looks brilliant.
These were excellent!! The amount of filling was perfect for two hearty sandwiches (I used Pepperidge Farms Swirled Rye and Pumpernickel which are pretty big slices of bread) but the amount of dressing was a little too much. Next time I'll serve it on the side. I hope you like them as much as we did!
These were excellent!! The amount of filling was perfect for two hearty sandwiches (I used Pepperidge Farms Swirled Rye and Pumpernickel which are pretty big slices of bread) but the amount of dressing was a little too much. Next time I'll serve it on the side. I hope you like them as much as we did!
Hah, thanks for the tip! I don't like that much dressing anyway, so I'll be judicious with it. Am buying the ingredients this weekend and making it Sat or Sunday!
Tonight's dinner is hamburger. I bought some 90% lean beef and will make up burgers tonight and cook them in the George Foreman grill.
I bought extra meat, so I'll also make up a couple of meat loafs and put them in the freezer (uncooked). Then I can take them up the night before at dinner time, and by the time I get home from work, they're ready to cook.
I'll have to do some calculating to find out the calories in a meatloaf, but I think I can do it!
Pork tortilla soup - pork chile verde, carrots, celery, tomatoes, zucchini, black beans, brown rice, broth, with a baked tortilla and a dollop of light sour cream on top.
I have my own homemade dry rub and homemade BBQ sauce. I'm going to rub down the caps with the rub, grill them and give them a quick baste in the sauce then slice them up. I'll caramelize the onions in a skillet then mix them with the shrooms and make the quesadilla's. Serving with a side of homemade coleslaw.
Last night's BBQ'd Portobello's were delicious! We've found three new keeper recipes this week!
Tonight we're having Grilled Asian Drumsticks but I'm using thighs instead of legs. It's a Cooking Light recipe which is not one of our favorite resources of recipes but it has really good reviews. Will make another spinach salad to use up the last of the Japanese Ginger Dressing from a few nights ago and some wild rice.
Tonight I'm making spicy turkey burgers served on a mixed baby green salad with peppers and boiled egg slices. Super quick and easy, but filling and hopefully yummy!
Taco Salad - a flour tortilla cooked in the Perfect Tortilla pan to make a crispy shell, cross rib roast that has been slow-cooking all day with tomatoes, peppers, and spices, black beans, lettuce, zucchini, light sour cream, pico, and maybe some cheese.
Tonight we're having Chicken Tostada's. I whipped up a simple marinade for the chicken and later we'll grill it. Will toast whole wheat tortillas and top them with the chicken, avocado something-or-other (still debating on how I want it, maybe plain, maybe made in to guacamole), tomato, onion, lettuce, cheese, sour cream. And since we have several tomatoes to use up, sliced tomatoes on the side.
Tonight is hot Italian turkey sausage with caramelized onions and roasted red and yellow peppers over brown rice. I have healthy blueberry baked oatmeal in the oven if we want a little dessert! (It's for breakfast, but DH loves it with a little whipped topping )
Because the Pats are on, I'm doing my own little snacking tailgate.
A bit of wine, cheddar cheese cubes, celery sticks and raw cauliflower with lowfat blue cheese dressing for dip, some rotisserie chicken and possibly a lean cuisine spinach artichoke dip with pita bread that's only 200 calories. I ate lightly today, so I have 700 calories to play with for my snacking dinner. So far have used 350 on wine and cheese, leaving 350 for food.
I did the vegetarian reuben last night, and it was super delicious. I have leftovers and will have them another night. I served them with a mashed potato/parsnip/rutabaga casserole from Epicurious. Had local turnips so I added them to the mix. Used about 1/2 the quantities in that recipe, and NO butter at all (the original recipe calls for 1.5 sticks! what on earth!). Instead, I mashed the veggies with the cooking liquid and a bit of skim milk. Topped with caramelized onions. Still tasty.
Oh, and I made a broccoli/root vegetable soup with the leftover cooking liquid.
