Herbed Italian Sandwiches

Herbed Italian Sandwiches















Ingredients:
1 flat loaf herbed focaccia bread
Olive oil spray
1/3 C mayonnaise
2 Tbsp prepared pesto
1/4-1/3 lb each turkey, roast beef, salami
1/3-1/2 lb thin sliced provolone

Directions:
Preheat oven on broil. Slice bread in half lengthwise (creating top and bottom layer). Spray the cut side of each layer with olive oil (or brush with olive oil). Place bread oilside up on a cookie sheet and place under broiler for approximately 5 minutes, until just beginning to turn golden brown. Watch closely to avoid burning. Remove from oven and let cool.

In a small bowl, stir together mayonnaise and pesto. Spread mixture evenly on both halves of toasted bread. Place meat and cheese on bread in layers. Add top of bread and slice into 6-8 smaller sandwiches.


Loved this one!! Will definitely be making this again!! Going to substitute the mayo with greek yogurt next time, so we'll see how that goes.

Red Curry with Vegetables

Red Curry with Vegetables

Ingredients
4 tsp canola oil, divided
1 lb extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 lb sweet potatoes, cut into 1-inch cubes
1 can lite coconut milk
1/2 C vegetable broth or reduced-sodium chicken broth
1 1/2 tsp red Thai curry paste
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 Tbsp brown sugar
2 tsp lime juice
1/2 tsp salt
1/3 C fresh cilantro, chopped


Directions
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned (6-8 minutes total). Transfer to a plate.

2. Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally until browned, 4-5 minutes. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve.


Nutritional info:
Serves 4
Calories per serving: 348


My favorite part of this recipe was definitely the sweet potatoes. Could do with some more spice since the coconut milk and vegetable/chicken broth dilutes the red curry paste a lot when it's added. Also needs more salt and some pepper when served. Overall a lot of prep work, but I'd make it again...with a few changes. :)

Recipe found at eatingwell.com

Spicy Sweet Potato Fries

Spicy Sweet Potato Fries


















Ingredients:
1 large sweet potato
1/2 tsp cayenne pepper
1/4 tsp salt
1 tsp olive oil
1 tsp paprika (smoke paprika preferred, but I used regular)


Directions:
Preheat oven to 400F. Slice potatoes in half legthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, salt and paprika, then lay the pieces on a baking sheet. Bake for 35-45 minutes (turn halfway through) until they're browned on the outside and tender all the way through.


1 serving. Approx. calories per serving: 151


Recipe found at womenshealthmag.com

So I figured I'd start us off with a recipe instead of just talking. This is what I made tonight for a side dish to my Boca Burger. Definitely packs a punch, so you might cut back a little on the spices if you don't know if you want it that spicy.