Make-and-take sandwich feast
ACTIVE TIME: 25 min. TOTAL TIME: 25 min. SERVES: 6
Roast Beef and Horseradish Roll-Ups
ACTIVE TIME: 20 min. TOTAL TIME: 20 min. SERVES: 4
Not a fan of roast beef? Swap in deli ham or shredded chicken instead
1 (7.5 oz.) pkg. whipped chive
cream cheese spread 1 scallion, chopped
3 Tbs. drained prepared
horseradish
1 clove garlic, minced
4 spinach wraps
1 lb. deli-sliced roast beef 2 cups baby arugula
2 yellow tomatoes, sliced
1 Mix cream cheese, scallion, horseradish and garlic. Spread mixture evenly over wraps. Dividing evenly, layer roast beef, arugula and tomatoes over wraps. Roll up tightly and cut each in half. Per serving: Cal. 564 Pro. 39g Carb. 44g Fiber 4g Sug. 6g Chol. 111mg Sod. 1,272mg Total fat: 26g Sat. 13g Trans. 0g
Avocado, Bacon & Turkey Ciabattas
ACTIVE TIME: 15 min. TOTAL TIME: 15 min. SERVES: 4
A mash-up of avocado and tomato subs in for mayo in this tasty twist
1 avocado, pitted, peeled, diced
1⁄2 cup quartered grape tomatoes 1⁄4 tsp. garlic salt
4 ciabatta or onion rolls, split
8 slices bacon, cooked
12 oz. deli-sliced smoked turkey
8 leaves Boston lettuce
1 In bowl, mash avocado, grape tomatoes and garlic salt. Season to taste with pepper.
2 If desired, toast cut sides of rolls. Dividing evenly, spread avocado mixture over roll halves; top with cooked bacon, smoked turkey and Boston lettuce. Per serving: Cal. 425 Pro. 33g Carb. 52g Fiber 5g Sug. 3g Chol. 54mg Sod. 1,427mg Total fat: 12g Sat. 4g Trans. 0g
Apple-Broccoli Slaw
ACTIVE TIME: 20 min. TOTAL TIME: 20 min. SERVES: 8
If you can’t find broccoli slaw, sub in 3⁄4 of a bag of tricolor coleslaw mix
2 Tbs. cider vinegar
2 Tbs. oil
2 tsp. honey
1 tsp. grated orange zest
1 (12 oz.) pkg. broccoli slaw 1 large Fuji apple, julienned
1⁄4 cup finely chopped red onion
1⁄4 cup finely chopped fresh
cilantro
Apple slices, cilantro sprig (optional)
1 In large bowl, combine cider vinegar, oil, honey and orange zest. Add broccoli slaw, apple, onion and cilantro; toss to coat. Season to taste with salt and pepper. If desired, garnish with apple slices and cilantro sprig. Per serving: Cal. 87 Pro. 1g Carb. 13g Fiber 3g Sug. 9g
Chol. 0mg Sod. 13mg Total fat: 3g Sat. 0g Trans. 0g
Roasted Pepper & Pesto Caprese Sandwiches
A kiss of balsamic makes our fresh basil pesto even more delicious
1 clove garlic
1 cup fresh basil leaves 1⁄4 cup chopped walnuts
3 Tbs. extra-virgin olive oil
3 Tbs. grated Parmesan cheese 1 Tbs. balsamic vinegar
1 (10.5 oz.) loaf French bread,
halved horizontally
2 tomatoes, sliced
2 roasted red peppers from a jar,
drained well
1 (8 oz.) pkg. fresh mozzarella
cheese, sliced 1 With food processor running, drop garlic through feed tube. Add basil, walnuts, oil, cheese and vinegar and process until smooth. Season to taste with salt and pepper.
2 Spread cut sides of bread with pesto. Layer on tomatoes, peppers and mozzarella. Cut into 6 servings. Per serving: Cal. 389 Pro. 15g Carb. 38g Fiber 3g Sug. 2g Chol. 32mg Sod. 497mg Total fat: 19g Sat. 6g Trans. 0g
Feta & White Bean Hummus with Crudités
ACTIVE TIME: 15 min. TOTAL TIME: 15 min. SERVES: 6
You’ll only need 15 minutes to whip up this garlicky-good dip 1 (15 oz.) can cannellini beans,
drained
1⁄3 cup crumbled feta cheese 3 Tbs. extra-virgin olive oil 1 clove garlic
1 tsp. grated lemon zest 1 Tbs. lemon juice, or more to
taste
1 tsp. minced fresh rosemary Half of 1 red pepper (optional)
2 cups assorted vegetables, such as radishes, snow peas, baby carrots, cucumber sticks and/or mini peppers 1 In food processor, process beans, cheese, olive oil, garlic, lemon zest, lemon juice and rosemary until blended and smooth, making sure garlic is fully incorporated. If too thick, thin with water. Season to taste with salt and pepper. Transfer to covered container; chill until ready to serve. Dip can be made a day ahead. Vegetables can also be prepped a day ahead; chill, wrapped in damp paper towels, in plastic food storage bags.
2 Serve dip in pepper half, if desired, with vegetables. Per serving: Cal. 170 Pro. 6g Carb. 16g Fiber 8g Sug. 3g
Chol. 7mg Sod. 173mg Total fat: 9g Sat. 2g Trans. 0g
Baked Potato Chips & Dip
ACTIVE TIME: 30 min. TOTAL TIME: 45 min. SERVES: 6
Delicious and simple to make, you’ll never go back to store-bought chips
Coconut oil cooking spray 3 large baking potatoes 2 tsp. chili powder
1 clove garlic
1⁄2 cup light mayonnaise
1⁄2 pitted avocado, peeled
1⁄4 cup chopped fresh cilantro 1⁄2 tsp. grated lime zest
1 Tbs. lime juice
Pinch of cayenne (optional)
1 Heat oven to 400°F. Line 2 rimmed baking sheets with foil. Coat foil with coconut-oil spray. With mandolin, food processor or knife, thinly slice potatoes; pat dry with paper towels. Arrange in single layer on baking sheets; sprinkle with chili powder. Bake until crisp and browned, about 10 min. If potatoes are not golden, flip over. Bake until golden brown, about 3 min. more. Let cool.
2 Meanwhile, with food processor motor running, drop garlic through feed tube. Add mayonnaise, avocado, cilantro, lime zest, lime juice and cayenne and process until smooth. Season to taste with salt and pepper. Serve with potato chips. Per serving: Cal. 244 Pro. 5g Carb. 36g Fiber 5g Sug. 3g
Chol. 7mg Sod. 187mg Total fat: 9g Sat. 2g Trans. 0g
Lime Pudding Parfaits
ACTIVE TIME: 30 min. TOTAL TIME: 30 min. SERVES: 8
Crumb and pudding layers add up to a picnic-perfect sweet dessert ending
1 (3.4 oz.) pkg. instant cheesecake or vanilla pudding mix
1 cup milk
1 drop blue liquid food coloring 1 (8 oz.) pkg. frozen whipped
topping, thawed
2 Tbs. grated lime zest
2 Tbs. lime juice
1 cup graham cracker crumbs Lime slices (optional)
1 In large bowl, whisk together pudding mix and milk until slightly thickened, 2 min. Stir in food coloring. Using spatula, fold in 2 cups whipped topping, lime zest and juice.
2 Place 1 Tbs. graham cracker crumbs in each of 8 (1⁄2 cup) canning jars or glasses. Divide half of pudding mixture evenly among jars. Top with remaining crumbs, then pudding mixture. Cover; chill until ready to serve.
3 If desired, transfer remaining whipped topping to pastry bag fitted with star tip. Pipe or spoon topping over desserts. If desired, garnish with lime slices. Per serving: Cal. 199 Pro. 2g Carb. 29g Fiber 1g Sug. 20g
Chol. 3mg Sod. 237mg Total fat: 7g Sat. 6g Trans. 0g