Turkey and Tomato Panini - 36g Carbs, 5g Fiber
From: EatingWell - July/August 2007
A creamy spread full of Parmesan and fresh basil cozies up to turkey
and summer-ripe tomato slices for a savory hot sandwich that will
quickly become a go-to mealtime solution.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated
fat | Heart healthy | Healthy weight
Active Time: 25 min
Total Time: 25 min
Servings: 4
3 Tbsp reduced-fat mayonnaise
2 Tbsp nonfat plain yogurt
2 Tbsp shredded Parmesan cheese
2 Tbsp chopped fresh basil
1 tsp lemon juice
Freshly ground pepper, to taste
8 slices whole-wheat bread
8 oz thinly sliced reduced-sodium deli turkey
8 tomato slices
2 tsp canola oil
Have four 15-ounce cans and a medium skillet (not nonstick) ready
by the stove.
Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper
in a small bowl. Spread about 2 teaspoons of the mixture on each
slice of bread. Divide turkey and tomato slices among 4 slices of
bread; top with the remaining bread.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place
2 panini in the pan. Place the medium skillet on top of the panini, then
weight it down with the cans. Cook the panini until golden on one side,
about 2 minutes. Reduce the heat to medium-low, flip the panini, replace
the top skillet and cans, and cook until the second side is golden, 1 to
3 minutes more. Repeat with another 1 teaspoon oil and the remaining
panini.
Servings: 4
Nutrition per Serving:
286 Calories, 6g Fat, 1g Sat, 3g Mono, 27mg Cholesterol, 10g Protein,
36g Carbs, 5g Fiber, 681mg Sodium, 136mg Potassium
Nutrition Bonus: Fiber (20% daily value), Calcium & Iron (15% dv)
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 lean meat, 681mg Sodium, 136mg Potassium
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