Make this chutney with an extra bumper crop of cherry tomatoes. Spread it on anything from burgers to grilled cheese. It's a great way to sneak in some sweetness.

INGREDIENTS
8 - slices of Texas toast
4 - 5 - tablespoons butter, melted
Tomato Peach Chutney
4 - slices thick sliced pepper bacon, cooked and halved
6 - 8 - ounces fresh mozzarella, sliced 1/4-inch thick
4 - crisp leaves of butter lettuce, center vein removed

DIRECTIONS
Lightly brush one side of each slice of toast with melted butter. Place four slices, buttered sides down, on a cutting board. Spread each with 1/4 cup Tomato Peach Chutney. Layer on bacon, mozzarella, and lettuce. Top with remaining bread slices, buttered sides up.
Heat a grill pan over medium heat. Place sandwiches on heated pan. Cook 2 to 3 minutes on each side or until golden, turning once.

FROM THE TEST KITCHEN
*If desired, use a panini press for the sandwiches.

TO STORE
Place any remaining chutney in an airtight container. Cover and store in the refrigerator up to 5 days.

Tomato Peach Chutney
INGREDIENTS
1 - medium sweet onion, chopped (1/2 cup)
2 - tablespoons minced garlic
2/3 - cup water, divided
3 - cups large cherry tomatoes
2 - medium peaches, peeled, pitted and coarsely chopped (1 1/2 cups)
2 - tablespoons cider vinegar
2 - tablespoons packed brown sugar
1 - teaspoon sea salt or kosher salt
1/4 - teaspoon crushed red pepper

DIRECTIONS
 In a large skillet over medium-high heat, cook the onion and garlic with 1/3 cup water for 5 minutes until softened. Add the tomatoes. Cook 5 to 7 minutes more until the skins break and they start to pop. Using a potato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add peaches, remaining 1/3 cup water, vinegar, brown sugar, salt, and crushed red pepper. Bring just to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens slightly, stirring occasionally.

NUTRITION FACTS (Ultimate Bacon Sandwich)
Per serving: 527 kcal , 28 g fat (15 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 71 mg chol. , 1160 mg sodium , 49 g carb. , 3 g fiber , 12 g sugar , 19 g pro.

Perfect meal with crisp sourdough bread is just the beginning of this hot ham-and-cheese upgrade. Tart, thinly sliced apples and cranberry sauce make sweet complements to savory Brie and ham.

INGREDIENTS
8 - 1/2 inch slices sourdough bread
2 - ounces low-fat, reduced-sodium sliced cooked ham, cut into bite-size strips
1 1/2 - ounces brie cheese, sliced
2 - medium tart apples, cored and thinly sliced
1/2 -cup whole cranberry sauce
2 - tablespoons olive oil

DIRECTIONS
On four of the bread slices layer ham, cheese, and apples. Spread the remaining four bread slices with cranberry sauce; place on sandwiches, cranberry sides down. Brush outsides of sandwiches with oil.

Preheat a covered indoor grill, panini press, grill pan, or large skillet. Place sandwiches, half at a time if necessary, in grill or panini press. Cover and cook about 6 minutes or until golden brown and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down with a heavy skillet [add food cans for more weight] and cook for 2 minutes. Turn sandwiches over, weight down, and cook about 2 minutes more or until golden brown and cheese is melted.)

NUTRITION FACTS (Apple, Ham, and Brie Panini)
Per serving: 333 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 18 mg chol. , 505 mg sodium , 49 g carb. , 3 g fiber , 16 g sugar , 10 g pro.

Satisfy your hunger with a savory hot sandwich that tastes oh-so-yummy when the weather is cold. We're sharing the perfect grilled cheese -- along with the best steak, pork, chicken, and vegetarian sandwich meals too.

INGREDIENTS

1/4 - cup light mayonnaise or salad dressing
1 1/2 - teaspoons finely chopped cornichons or whole sweet gherkins
1 - teaspoon capers, chopped
1/4 - teaspoon lemon juice
Dash freshly ground black pepper
2 - 8 ounces boneless beef top loin steaks, trimmed
2 - teaspoons prepared garlic spread or bottled minced garlic
1 - large yellow sweet pepper, cut lengthwise into 8 strips
4 - kaiser or French rolls, split and, if desired, toasted
1 - cup arugula or fresh spinach leaves

DIRECTIONS

For remoulade, in a small bowl combine the first five ingredients (through black pepper). Cover and chill until needed.
Pat steaks dry with a paper towel. Rub garlic spread over steaks; sprinkle with additional black pepper. Heat a grill pan over medium-high heat. Add steaks and sweet pepper strips (in batches if necessary); cook 8 to 12 minutes or until steaks are medium doneness (160 degrees F), turning steaks and pepper strips once. Cut steaks into 1/4-inch slices.

Spread bottoms of rolls with remoulade. Fill rolls with steak, sweet pepper, and arugula.
FROM THE TEST KITCHEN
SERVING SUGGESTION:

Accompany this hearty sandwich with crisp purchased coleslaw and baked potato chips.
NUTRITION FACTS (Steak Remoulade Sandwiches)

Per serving: 370 kcal , 11 g fat (2 g sat. fat , 3 g polyunsaturated fat , 3 g monounsaturated fat ), 81 mg chol. , 551 mg sodium , 35 g carb. , 2 g fiber , 3 g sugar , 33 g pro.

Just look at that trifecta of cheeses hugging the meat in a soft hoagie roll. You know exactly how the cheese will stretch and string when you take a bite and pull the sandwich away. We suggest you bust out the grill right now so you can sink your teeth into this sandwich.

INGREDIENTS

1 - pound onions, cut into 1/2-inch-thick rings
2 - tablespoons olive oil
2 - tablespoons balsamic vinegar
1 - tablespoon soy sauce
1 1/2 - teaspoons packed brown sugar
1 1/2 - pounds beef flank steak
2 - tablespoons Worcestershire sauce
1 - tablespoon olive oil
Ground black pepper
1/2 - cup shredded Muenster cheese (2 ounces)
1/2 - cup shredded Fontina cheese (2 ounces)
1/2 - cup shredded American cheese (2 ounces)
6 - soft hoagie rolls or other soft sandwich rolls

DIRECTIONS

In a large bowl toss onions, the 2 tablespoons oil, the vinegar, soy sauce, and brown sugar until well coated. Let stand for 10 minutes. Drain marinade, reserving 3 tablespoons.

Fold a 36x18-inch sheet of heavy-duty foil in half to make an 18-inch square. Place onions in center of foil. Add the reserved 3 tablespoons marinade to onions. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mixture, leaving space for steam to build.

Place flank steak on a plate; cover with plastic wrap. Freeze about 25 minutes or until firm but not frozen. When firm, thinly slice steak across the grain into 1/4-inch-thick slices. Tightly thread meat, accordion-style, onto six 12-inch skewers.* In a small bowl combine Worcestershire sauce and the 1 tablespoon oil; brush onto meat. Sprinkle lightly with pepper.

For a gas or charcoal grill, place the onion pouch on the grill rack directly over medium heat. Cover and grill for 20 minutes. Turn pouch and add steak skewers to grill. Cover and grill for 6 to 8 minutes more or until steak is desired doneness, turning skewers once halfway through grilling. Remove pouch and skewers from grill.

In a small bowl combine Muenster cheese, Fontina cheese, and American cheese. Split rolls lengthwise without cutting through opposite side. To each roll add meat from one skewer and 1/4 cup of the cheese mixture. Top with onions from pouch. Tightly wrap each sandwich in foil. Place wrapped sandwiches on grill rack directly over medium heat. Cover and grill for 6 to 8 minutes or until lightly toasted and cheese is melted, turning once halfway through grilling.

FROM THE TEST KITCHEN
*TIP:
If using wooden skewers, soak skewers in water for at least 30 minutes before grilling.
NUTRITION FACTS (Three-Cheese Philly with Sweet Grilled Onions)

Per serving: 648 kcal , 27 g fat (11 g sat. fat , 1 g polyunsaturated fat , 11 g monounsaturated fat ), 103 mg chol. , 1054 mg sodium , 61 g carb. , 3 g fiber , 14 g sugar , 39 g pro.

Perfectly crisp sourdough bread is just the beginning of this hot ham-and-cheese upgrade. Tart, thinly sliced apples and cranberry sauce make sweet complements to savory Brie and ham.

INGREDIENTS

8 - 1/2 inch slices sourdough bread
2 - ounces low-fat, reduced-sodium sliced cooked ham, cut into bite-size strips
1 1/2 - ounces brie cheese, sliced
2 - medium tart apples, cored and thinly sliced
1/2 - cup whole cranberry sauce
2 - tablespoons olive oil

DIRECTIONS

On four of the bread slices layer ham, cheese, and apples. Spread the remaining four bread slices with cranberry sauce; place on sandwiches, cranberry sides down. Brush outsides of sandwiches with oil.

Preheat a covered indoor grill, panini press, grill pan, or large skillet. Place sandwiches, half at a time if necessary, in grill or panini press. Cover and cook about 6 minutes or until golden brown and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down with a heavy skillet [add food cans for more weight] and cook for 2 minutes. Turn sandwiches over, weight down, and cook about 2 minutes more or until golden brown and cheese is melted.)

NUTRITION FACTS (Apple, Ham, and Brie Panini)

Per serving: 333 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 18 mg chol. , 505 mg sodium , 49 g carb. , 3 g fiber , 16 g sugar , 10 g pro.

Inspire your kids to sharpen their cooking skills and be more adventurous with their eating habits by cooking together! These kid-friendly breakfast, lunch, dinner, and snack recipes are quick and easy meals, and all have a portion that even the most novice chefs can assist with.

INGREDIENTS

2 - turkey breast tenderloins (1 1/2 to 1 3/4 pounds total)
1/2 - teaspoon poultry seasoning
Nonstick cooking spray
1 - 14 1/2 ounce can reduced-sodium chicken broth
1/4 - cup all-purpose flour
1/4 - cup water
4 - cups cauliflower florets
2 - ounces reduced-fat cream cheese (Neufchatel), softened
2 - tablespoons snipped fresh Italian (flat-leaf) parsley
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
4 - slices marble rye or pumpernickel bread, toasted

DIRECTIONS

Split turkey tenderloins in half horizontally. Sprinkle turkey with poultry seasoning. Coat a grill pan with cooking spray; heat pan over medium heat. Add turkey to hot pan; cook about 8 minutes or until no longer pink (165 degrees F), turning once.

Meanwhile, for gravy, in a small saucepan bring broth to boiling. In a small bowl whisk flour into the water until smooth; whisk into broth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Simmer for 2 minutes more, stirring constantly.

In a covered large saucepan cook cauliflower in a small amount of boiling salted water about 15 minutes or until tender; drain. Return cauliflower to hot saucepan; gently toss once or twice to dry off any excess moisture. In a food processor combine cauliflower, cream cheese, 1 tablespoon of the parsley, the salt, and pepper. Cover and process until nearly smooth.

To serve, place mashed cauliflower on toasted bread slices. Top with turkey and gravy. Sprinkle with the remaining 1 tablespoon parsley.

FROM THE TEST KITCHEN
LOWER CARB

Nutrition Facts (New-Fashioned Hot Turkey and Gravy Sandwiches)
Per serving: 389 kcal cal., 6 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 89 mg chol., 726 mg sodium, 29 g carb., 3 g fiber, 3 g sugar, 58 g pro. Percent Daily Values are based on a 2,000 calorie diet

Fast and easy meals.

Ingredients

1/4 - cup white wine vinegar or cider vinegar
1 - teaspoon sugar
1/2 - teaspoon ground black pepper
1 - 17 ounce package refrigerated cooked Italian-style herbed beef roast in au jus, undrained
1 - cup sliced baby or regular-size red or yellow sweet peppers
2 - square whole grain ciabatta rolls or buns
4 - slices provolone cheese
2 - tablespoons snipped fresh Italian (flat-leaf) parsley
Snipped fresh Italian (flat-leaf) parsley

Directions
Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and black pepper. Add beef and sweet peppers. Cover and cook on 100 percent power (high) for 4 minutes.

Meanwhile, split rolls and place cut sides up on a baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top each roll with cheese; broil 1 to 2 minutes until cheese is melted.

Using a fork, coarsely shred beef. Stir in parsley. With a slotted spoon, mound beef mixture onto rolls. Sprinkle with additional snipped parsley. Serve with any remaining cooking liquid.

Nutrition Facts (Open-Face Italian Beef Sandwiches)

Per serving: 341 kcal cal., 15 g fat (8 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 78 mg chol., 774 mg sodium, 22 g carb., 2 g fiber, 6 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Apple cider isn't just for drinking anymore. In fact, you may even prefer it on a fork instead of in a mug! Include cider in your syrup, pork sandwiches … even your mac and cheese. Cheers to these innovative fresh meals that offer a new outlook on apple cider.

Ingredients

1 - 2 1/2 pound pork shoulder blade roast
1 - cup apple cider or apple juice
2 - tablespoons soy sauce
2 - tablespoons hoisin sauce
1 1/2 - teaspoons Homemade Five-Spice Powder or five-spice powder
6 - 8 - whole grain hamburger buns or kaiser rolls, split and toasted
1 1/2 - 2 - cups shredded napa cabbage or packaged shredded broccoli (broccoli slaw mix) (optional)

Directions
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a small bowl combine apple cider, soy sauce, hoisin sauce, and Homemade Five-Spice Powder. Pour over meat in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Remove meat from bones. Using two forks, shred meat, discarding fat. Place meat in a medium bowl.

To serve, arrange meat and, if desired, cabbage in buns. If desired, strain reserved cooking juices; skim off fat. Serve cooking juices in individual serving bowls for dipping.

From the Test Kitchen

FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your pork is finished cooking, remove from your slow cooker as directed above and dispose of the liner. Do not lift or transport the disposable liner with food inside.

Homemade Five-Spice Powder
Ingredients
3
tablespoons ground cinnamon
6
star anise or 2 teaspoons anise seeds
1 1/2
teaspoons fennel seeds
1 1/2
teaspoons whole Szechwan pepper or whole black pepper
3/4
teaspoon ground cloves
Directions
 In a blender combine cinnamon, anise, fennel seeds, pepper, and cloves. Cover and blend to a fine powder. Store in a tightly covered container at room temperature. Makes about 1/3 cup.

ingredients
3      large eggs
16      green beans, trimmed
2      6.7-ounce jars tuna fillets with garlic in olive oil (such as Tonnino)
1    tablespoon   fresh lemon juice
1    tablespoon   finely chopped nicoise or Kalamata olives
4      1-inch-thick slices multigrain country bread
1      garlic clove, peeled
4      romaine lettuce leaves
1      large tomato, sliced
    black pepper
directions
Cover eggs with water in a small saucepan and bring to a boil; simmer 10 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water and let cool. Peel and slice.
Place green beans in the hot water you cooked eggs in and let stand until crisp-tender, about 5 minutes. Drain and rinse with cool water; pat dry.
To make the dressing, measure 1 tablespoon oil from tuna jar and put in a small bowl; whisk in lemon juice and olives. Drain tuna and discard remaining oil.
Toast bread and rub with garlic. Top toasted bread with lettuce, tomato, eggs, green beans and tuna. Drizzle with dressing and season with pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 430, Fat, total (g) 21, sat. fat (g) 3.7, carb. (g) 40, fiber (g) 5, pro. (g) 21, sodium (mg) 460, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
1    2 1/2 - 3 pound   boneless pork shoulder roast
1    cup   chopped onion (1 large)
3/4   cup   chopped green sweet pepper (1 medium)
1    teaspoon   dried thyme, crushed
1/2   teaspoon   dried rosemary, crushed
1/2   cup   chicken broth
1    cup   balsamic vinegar
3/4   cup   ketchup
1/3   cup   packed brown sugar
1/4   cup   honey
1    tablespoon   Worcestershire sauce
1    tablespoon   Dijon-style mustard
1    clove  garlic, minced
1/2   teaspoon   ground black pepper
1/4   teaspoon   salt
20      sliders buns or small round dinner rolls, split and toasted
    Purchased deli coleslaw
    Sweet or dill pickles, coarsely chopped
directions
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 320, Fat, total (g) 14, chol. (mg) 44, sat. fat (g) 4, carb. (g) 34, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 15, pro. (g) 13, vit. A (IU) 242.95, vit. C (mg) 16.53, Thiamin (mg) 0.58, Riboflavin (mg) 0.29, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 487, Potassium (mg) 342, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
2      slices whole-grain bread
2      slices reduced-fat cheddar cheese
directions
Coat a waffle iron with nonstick spray. Place cheese in between bread slices. Cook in waffle iron on medium 3 to 5 minutes, or until cheese is melted.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 243, Fat, total (g) 9, chol. (mg) 24, sat. fat (g) 5, carb. (g) 21, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 18, vit. A (IU) 270.68, vit. C (mg) 0, Thiamin (mg) 0.19, Riboflavin (mg) 0.24, Niacin (mg) 2.38, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 33.5, Cobalamin (Vit. B12) (µg) 0.71, sodium (mg) 544, Potassium (mg) 164, calcium (mg) 438, iron (mg) 1.27, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   pounds   sweet potatoes, cut into 1-inch chunks
1    tablespoon   olive oil
    Salt to taste
    Freshly ground pepper to taste
2    cups   reserved pulled pork
2    tablespoons   barbecue sauce, plus more to taste
4      whole-wheat buns, toasted
    Lettuce leaves and tomato slices
directions
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Toss the sweet potatoes with the olive oil, salt, and pepper. Roast in a single layer until tender and lightly browned, about 25 minutes.
In a medium saucepan, heat the pork with the barbecue sauce and 1 tablespoon water. Spoon onto buns and top with lettuce leaves and tomato slices. Serve with sweet potatoes.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 528, Fat, total (g) 15, chol. (mg) 108, sat. fat (g) 4, carb. (g) 58, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 16, pro. (g) 40, vit. A (IU) 22532.06, vit. C (mg) 15.38, Thiamin (mg) 0.77, Riboflavin (mg) 0.8, Niacin (mg) 9.88, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 44.01, Cobalamin (Vit. B12) (µg) 1.24, sodium (mg) 685, Potassium (mg) 1409, calcium (mg) 137, iron (mg) 4.93, Percent Daily Values are based on a 2,000 calorie diet

Salads are an integral part of most meals. Fresh veggies and crisp greens provide balance to rich foods like mac and cheese, while creamy mayonnaise-based salads and slaws give great contrast to roasted and barbecued meats. Lunchtime calls out for some of your favorite salad recipes: potato salad, chicken salad, pasta salad, macaroni salad, egg salad - wouldn't your life be bleak without them? Consider learning to make your own salad dressings instead of defaulting to store-bought bottles - it's not only cheaper, but much more flavorful. Most, including basic vinaigrette, take only minutes to put together.

ingredients

1    pound   carrots, peeled and chopped (3 cups)
1    tablespoon   olive oil
1    6 ounce carton  plain Greek yogurt
2    tablespoons   lemon juice
1    tablespoon   snipped fresh thyme
1    tablespoon   water
1    tablespoon   harissa paste
1/2   teaspoon   kosher salt
2    cups   chopped cooked chicken
2      stalks celery, thinly sliced (1 cup)
1/4   cup   sliced almonds, toasted
1/4   cup   golden raisins
16    slices  wheat sandwich bread, toasted
8    leaves  butterhead lettuce
directions
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil. Add carrots to the prepared pan, drizzle with olive oil and toss to coat. Roast, uncovered, 20 minutes or until tender; set aside to cool.
In a large bowl stir together the yogurt, lemon juice, thyme, water, harissa paste, and salt. Add the carrots, chicken, celery, almonds, and raisins; stir to coat evenly.
Serve chicken salad mixture on toasted bread with lettuce.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 291, Fat, total (g) 8, chol. (mg) 32, sat. fat (g) 2, carb. (g) 37, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 10, pro. (g) 19, vit. A (IU) 9873.66, vit. C (mg) 7.09, Thiamin (mg) 0.31, Riboflavin (mg) 0.28, Niacin (mg) 6.96, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 66.94, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 481, Potassium (mg) 466, calcium (mg) 130, iron (mg) 2.75, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   hangar or sirloin steak
1    tablespoon   red wine vinegar
2    tablespoons   olive oil
1/2   teaspoon   plus a pinch kosher salt
1/4   teaspoon   plus a pinch black pepper
1      cucumber, peeled and chopped
1    cup   low-fat plain Greek yogurt
4    tablespoons   chopped dill
1    pound   small carrots, peeled
4      small whole-wheat pita pockets, warmed and halved
directions
Combine steak, vinegar, 1 tablespoon oil, 1/2 teaspoon salt and teaspoon pepper in a large resealable plastic bag. Marinate steak 15 minutes at room temperature.
Meanwhile, in a medium bowl, stir together cucumber, yogurt and 2 tablespoons dill to make tzatziki sauce. Reserve.
Preheat the oven to 400 degrees . Toss carrots with remaining oil, salt and pepper. Roast on a foil-lined rimmed baking sheet until tender and caramelized, 15 to 20 minutes; toss with remaining dill.
Heat a grill pan or saute pan over medium-high heat. Cook steak, turning every 2 minutes, 8 to 12 minutes for medium rare, depending on thickness. Let rest on a cutting board 5 minutes before slicing thinly against the grain.
Fill pita halves with steak and tzatziki sauce; serve with carrots.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 432, Fat, total (g) 16, sat. fat (g) 4.8, carb. (g) 37, fiber (g) 7, pro. (g) 36, sodium (mg) 615, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   tub style cream cheese
2    tablespoons   prepared horseradish
8    slices  country-style bread
2    tablespoons   olive oil
1    tablespoon   red wine vinegar
2    cups   baby arugula or baby kale
1      large apple, cored and very thinly sliced
6    ounces   sliced fully cooked ham
6    ounces   sliced cooked chicken breast
directions
In a small bowl combine cream cheese and horseradish. In a large bowl combine 1 tablespoon of the olive oil and the red wine vinegar. Add arugula and apple slices and toss to coat. Spread cream cheese mixture one side of each bread slice. Top four of the spread slices with ham, chicken, and apple and arugula mixture; add remaining bread slices, spread side down. Brush outside of bread slices with remaining 1 tablespoon olive oil.
Place sandwiches (half at a time, if necessary) in a very large skillet or griddle; Cook about 6 minutes over medium heat or until bread is toasted, turning once.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 531, Fat, total (g) 20, chol. (mg) 74, sat. fat (g) 6, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 14, pro. (g) 28, vit. A (IU) 479.56, vit. C (mg) 7.88, Thiamin (mg) 0.61, Riboflavin (mg) 0.35, Niacin (mg) 9.58, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 100.47, Cobalamin (Vit. B12) (µg) 0.32, sodium (mg) 996, Potassium (mg) 353, calcium (mg) 107, iron (mg) 4.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick olive oil cooking spray
8    slices  whole wheat bread or 2 whole wheat pita bread rounds, halved crosswise and split horizontally
4    cups   fresh baby spinach leaves
8      thin tomato slices (1 medium tomato)
1/8   teaspoon   freshly ground black pepper
1/4   cup   thinly sliced red onion
2    tablespoons   shredded fresh basil leaves
1/2   cup   crumbled feta cheese (2 ounces)
directions
Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray; set aside.
Place 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among bread slices or pita pieces. Top spinach with tomato slices. Sprinkle with pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with remaining bread slices or pita pieces. Press down firmly.
Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy plate on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1 to 2 minutes more or until bread is toasted.)
NUTRITION INFORMATION

Per Serving: cal. (kcal) 189, Fat, total (g) 6, chol. (mg) 17, sat. fat (g) 3, carb. (g) 25, fiber (g) 5, pro. (g) 10, sodium (mg) 471, Vegetables () 1.5, Starch () 1.5, Medium-Fat Meat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    4 ounce package  (2 shells) 8-inch Italian bread shells (Boboli)
1 1/2   teaspoons   light mayonnaise or salad dressing
1 1/2   teaspoons   Dijon-style mustard
1/2 - 1    teaspoon   prepared horseradish
6    ounces   thinly sliced cooked roast beef
1/4   cup   bottled roasted red sweet peppers, cut into 1/4-inch-wide strips
2    ounces   thinly sliced Monterey Jack cheese
2    cups   watercress, tough stems removed
directions
Preheat oven to 350 degrees F. Wrap bread shells tightly in foil. Bake for 10 minutes or until warmed through.
In a small bowl, combine mayonnaise, mustard, and horseradish. Spread one side of each bread shell with mayonnaise mixture. Top each with roast beef, sweet pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Slice each sandwich in half crosswise to serve.
Make Ahead Tip
Make-Ahead Tip:
Wrap sandwiches tightly in plastic wrap and refrigerate for up to 24 hours.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 210, Fat, total (g) 8, chol. (mg) 38, sat. fat (g) 3, carb. (g) 14, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, pro. (g) 20, vit. A (IU) 874.62, vit. C (mg) 32.48, Thiamin (mg) 0.13, Riboflavin (mg) 0.22, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.79, sodium (mg) 312, Potassium (mg) 191, calcium (mg) 161.55, iron (mg) 1.98, Starch () 1, Lean Meat () 2.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8    strips   turkey bacon
1/2   cup   hummus with Greek yogurt (such as Eat Well Enjoy Life)
4    slices  slices multigrain bread, toasted
4      romaine lettuce leaves
1    large tomato,  cut into 8 slices
directions
Heat oven to 400 degrees . Place bacon strips on a rimmed baking sheet fitted with a wire rack. Bake at 400 degrees for 17 minutes, until crisp.
Spread each toast slice with 2 tbsp of the hummus; top with lettuce, 2 tomato slices and 2 bacon strips.
Tip
For easy cleanup:
Line baking pan with foil.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 220, Fat, total (g) 11, chol. (mg) 30, sat. fat (g) 2, carb. (g) 21, fiber (g) 4, pro. (g) 11, sodium (mg) 645, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Sandwich
4      boneless pork sirloin steaks (pork cutlets), cut 1/2-inch thick (about 1 pound)
1/4   cup   soy sauce
1/4   cup   sesame oil
3    tablespoons   honey
1    tablespoon   rice vinegar
1    tablespoon   minced garlic
1/4   teaspoon   grated fresh ginger
1/4   teaspoon   Dijon-style coarse ground mustard
4      flatbreads, such as naan or pocketless pita
1/2   cup   sliced banana peppers, drained
Sesame Slaw
3    cups   finely shredded red cabbage
1    cup   finely chopped celery
3    tablespoons   sesame oil
3    tablespoons   honey
3    tablespoons   rice vinegar
2    tablespoons   soy sauce
3    tablespoons   sesame seed, toasted
directions
Sandwich
Place pork cutlets In a large resealable plastic bag set in a shallow dish. Add 1/4 cup soy sauce, 1/4 cup sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, the garlic, ginger and mustard. Seal bag and massage gently to combine ingredients and coat meat. Marinate in the refrigerator for 30 to 60 minutes. (Meanwhile, make Sesame Slaw, if you haven't already.) Drain pork, reserving marinade.
Grill pork cutlets on the rack of a covered gas or charcoal grill directly over medium heat for 5 to 7 minutes or until no longer pink, brushing with reserved marinade and turning once during cooking. Remove from grill and slice crosswise into strips. Add flatbread to grill and grill 1 to 2 minutes or until softened and lightly toasted, turning once.
To assemble sandwiches, divide sliced pork, Sesame Slaw and banana peppers among warmed flatbread. (Use a slotted spoon with the slaw.)
Sesame Slaw
In a large bowl, combine cabbage, celery, 3 tablespoons sesame oil, 3 tablespoons honey, 3 tablespoons rice vinegar, and 2 tablespoons soy sauce. Toss well. Cover and refrigerate at least 15 minutes or up to 8 hours. Before serving, stir in toasted sesame seed.
Tip
*
Use regular sesame oil here, not toasted sesame oil.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 1020, Fat, total (g) 32, chol. (mg) 66, sat. fat (g) 5, carb. (g) 137, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 13, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 33, pro. (g) 45, vit. A (IU) 709.4, vit. C (mg) 37.62, Thiamin (mg) 1.32, Riboflavin (mg) 1.1, Niacin (mg) 16.71, Pyridoxine (Vit. B6) (mg) 0.73, Folate (µg) 258.98, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 2413, Potassium (mg) 871, calcium (mg) 202, iron (mg) 9.03, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    medium  carrots, shredded (about 1 cup)
1    large  red sweet pepper, seeded and coarsely chopped
1    medium  onion, cut into thin wedges
2    tablespoons   quick-cooking tapioca, crushed
2 - 2 1/2   pounds   boneless pork sirloin roast or boneless pork loin roast, trimmed of fat
3/4   cup   bottled barbecue sauce
10      whole wheat hamburger buns, split and toasted
directions
In a 3-1/2- or 4-quart slow cooker combine carrots, sweet pepper, and onion. Sprinkle with tapioca. Place pork roast on top of vegetables. Pour barbecue sauce over meat. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Remove meat from slow cooker, reserving juices. Thinly slice meat. Return sliced meat to slow cooker; stir to coat with sauce. Serve meat on hamburger buns. Makes 10 sandwiches
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 258, Fat, total (g) 5, chol. (mg) 57, sat. fat (g) 1, carb. (g) 28, fiber (g) 3, pro. (g) 24, sodium (mg) 418, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      hoagie rolls, halved
1/4   cup   yellow mustard
1/2   cup   thinly sliced onion
2    ounces   reduced-sodium deli ham, thinly sliced
8      bread and butter lengthwise sandwich pickle slices (such as Vlasic Stackers)
2    cups   purchased deli-roasted chicken, shredded
4      slices Monterey Jack cheese
directions
Spread the sides of the cut rolls with mustard. Layer roll bottoms with onion, ham, pickle slices, chicken and cheese. Replace roll tops.
Grill sandwiches in a panini press or indoor covered grill until bread is golden brown.

ingredients
1/2   teaspoon   finely shredded orange peel
1/3   cup   orange juice
1    tablespoon   low-sodium soy sauce
1      clove garlic, minced
1    teaspoon   snipped fresh thyme
1/2   teaspoon   paprika
1/4   teaspoon   black pepper
1/4   teaspoon   crushed red pepper
2    8 ounces   skinless, boneless chicken breast halves
2    teaspoons   olive oil
1    tablespoon   mango chutney
3    tablespoons   light mayonnaise
4      multigrain sandwich thins, toasted
2    cups   loosely packed watercress
directions
In a small bowl stir together orange peel, orange juice, soy sauce, garlic, thyme, paprika, black pepper, and crushed red pepper; set aside.
Cut each chicken breast half crosswise in half. Place each piece between two pieces or plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap.
In a very large nonstick skillet heat the oil over medium-high heat. Cook chicken in hot oil for 4 minutes, turning once. Carefully add orange juice mixture to skillet. Simmer for 3 minutes or until liquid reduces to a glaze, turning to coat chicken.
Place chutney in a small bowl; snip any large pieces of fruit. Stir in mayonnaise. To assemble sandwiches, spread mayonnaise mixture on cut sides of toasted sandwich thins. For each sandwich, place 1/2 cup of the watercress and a chicken portion on bottom half of sandwich thin. Add sandwich thin top, spread side down.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 272, Fat, total (g) 9, chol. (mg) 51, sat. fat (g) 1, carb. (g) 30, Monosaturated fat (g) 3, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 7, pro. (g) 21, vit. A (IU) 777.44, vit. C (mg) 18.9, Thiamin (mg) 0.19, Riboflavin (mg) 0.17, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 564, Potassium (mg) 333, calcium (mg) 70.68, iron (mg) 1.62, Fruit () 0.5, Starch () 1.5, Lean Meat () 3, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet