GREEK GARDEN SANDWICHES
Yield: 4 sandwiches
Source: "The Complete Diabetes Prevention Plan"
Info:
http://diabeticgourmet.com/book_archive/details/60.shtml
INGREDIENTS
- 10-ounce package frozen chopped spinach,
thawed and squeezed dry
- 1/4 cup coarsely chopped black olives
- 1/4 cup nonfat or light mayonnaise
- 3 tablespoons crumbled reduced-fat feta
cheese with sun-dried tomatoes and herbs
- 8 slices firm multigrain, pumpernickel,
or dark rye bread or 4 multigrain burger buns
- 12 thin slices plum tomato
- 3/4 cup alfalfa or spicy sprouts
- 4 ounces thinly sliced reduced-fat provolone or Swiss cheese
- 2 tablespoons Dijon mustard
DIRECTIONS
Place spinach in a large nonstick skillet and place over
medium heat. Cook, stirring frequently, until the spinach
is heated through and any excess liquid has evaporated.
Remove the skillet from the heat and stir in first the
olives and mayonnaise, and then the feta cheese.
To assemble the sandwiches, place a quarter of the spinach
mixture on each of four bread slices. Top the spinach on
each bread slice with a quarter of the tomatoes, sprouts,
and cheese. Spread the remaining 4 bread slices with some
of the mustard and place on the sandwiches.
Place each sandwich on a microwave-safe plate and cover
with a paper towel. Microwave at high power for about
30 seconds, just until the cheese is melted. Serve hot.
Nutritional Information Per Serving (1 sandwich):
Calories: 276, Carbohydrate: 32 g, Cholesterol: 17 mg, Fat: 8.6 g,
Fiber: 6.3 g, Protein: 19 g, Sodium: 905 mg, Calcium: 415 mg
Diabetic Exchanges: 2 Starch, 1 Lean Meat, 1 Vegetable, 1 Fat
Sugar Says:
'Life is not the way it's supposed to be.
It's the way it is.
The way you cope with it is what makes the difference.'
----- Original Message -----
From: "Daily Diabetic Recipe" <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Tuesday, April 08, 2008 2:54 PM
Subject: Daily Diabetic Recipe - 04.07.08 - DiabeticGourmet.com
> DAILY DIABETIC RECIPE -- April 06, 2008 - DailyDiabeticRecipe.com
> =========================
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>
> GREEK GARDEN SANDWICHES
>
> Yield: 4 sandwiches
> Source: "The Complete Diabetes Prevention Plan"
> Info: http://diabeticgourmet.com/book_archive/details/60.shtml
>
> INGREDIENTS
>
> - 10-ounce package frozen chopped spinach,
> thawed and squeezed dry
> - 1/4 cup coarsely chopped black olives
> - 1/4 cup nonfat or light mayonnaise
> - 3 tablespoons crumbled reduced-fat feta
> cheese with sun-dried tomatoes and herbs
> - 8 slices firm multigrain, pumpernickel,
> or dark rye bread or 4 multigrain burger buns
> - 12 thin slices plum tomato
> - 3/4 cup alfalfa or spicy sprouts
> - 4 ounces thinly sliced reduced-fat provolone or Swiss cheese
> - 2 tablespoons Dijon mustard
>
> DIRECTIONS
>
> Place spinach in a large nonstick skillet and place over
> medium heat. Cook, stirring frequently, until the spinach
> is heated through and any excess liquid has evaporated.
> Remove the skillet from the heat and stir in first the
> olives and mayonnaise, and then the feta cheese.
>
> To assemble the sandwiches, place a quarter of the spinach
> mixture on each of four bread slices. Top the spinach on
> each bread slice with a quarter of the tomatoes, sprouts,
> and cheese. Spread the remaining 4 bread slices with some
> of the mustard and place on the sandwiches.
>
> Place each sandwich on a microwave-safe plate and cover
> with a paper towel. Microwave at high power for about
> 30 seconds, just until the cheese is melted. Serve hot.
>
> Nutritional Information Per Serving (1 sandwich):
> Calories: 276, Carbohydrate: 32 g, Cholesterol: 17 mg, Fat: 8.6 g,
> Fiber: 6.3 g, Protein: 19 g, Sodium: 905 mg, Calcium: 415 mg
> Diabetic Exchanges: 2 Starch, 1 Lean Meat, 1 Vegetable, 1 Fat
>
> RECIPE FROM THE ARCHIVE:
> Pita Chips
> http://diabeticgourmet.com/recipes/html/298.shtml
>
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