Hungry Girl's Crispy Chicken Sandwich

Ingredients:
1/3 cup Fiber One bran cereal (original)
Dash each salt, black pepper, garlic powder, and onion powder, or more to taste
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 oz. raw boneless skinless lean chicken breast
1 tbsp. fat-free mayonnaise
1 small hamburger bun (light, if available)
2 slices tomato
2 hamburger dill pickle chips
1 leaf romaine lettuce

Directions:
1. Preheat oven to 375 degrees.
2. Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with as much salt, pepper, onion powder, and garlic powder as you like, and mix well. Place crumbs in one small dish and egg substitute in another.
3. Sprinkle both sides of the chicken with a dash each of salt and pepper. Then, coat chicken on both sides—first with egg substitute, and then with seasoned crumbs.
4. Place chicken on a baking sheet sprayed with nonstick spray. Top chicken with a light mist of nonstick spray
5. Bake in the oven for 10 minutes.
6. Flip the chicken over, and add another light mist of nonstick spray. Cook for an additional 10–12 minutes, until chicken is fully cooked and coating looks crispy.
7. Spread half of the mayo on each half of the bun. On the bun bottom, place chicken, tomato, pickles, and lettuce, and then top with the other half of the bun. Enjoy!

Hungry Girl Muffin Lovin'

Ingredients:
1 regular size Thomas' Light Multi Grain English Muffin (or Western Bagel Alternative English Muffin)
1 slice Kraft Free fat free American cheese
1 slice Healthy Choice Smoked Ham (or other lean, thin-sliced ham)
1 egg white (I use liquid egg whites)

Directions:
Simply cook an egg white in a pan using non-stick cooking spray and toast your English muffin. Once toasted, place a slice of cheese on the bottom half of the bread, followed by the egg, a slice of ham, and the top of the muffin. Enjoy!

Serving Size: 1 sandwich
Calories: 165
Fat: 1.5g
Sodium: 645mg
Carbs: 25g
Fiber: 8g
Protein: 17.5g

*This sandwich was AMAZING. It tasted just like McDonald's Egg McMuffin. I highly recommend this. It was easy to make. Fred ate his on the way to work this morning and told me how much he loved it.

Hungry Girl's Spinach, Tomato, Feta 'n Egg Wrap Attack!

PER SERVING (entire wrap): 168 calories, 5.5g fat, 694mg sodium, 24g carbs, 15g fiber, 2g sugars, 20g protein -- POINTS® value 3*

Ingredients:
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (sometimes labeled Smart & Delicious Low Carb High Fiber)
1/2 cup chopped spinach
1/3 cup fat-free liquid egg substitute (like Egg Beaters)
1 1/2 tbsp. Athenos Reduced Fat Natural Feta Cheese, Crumbled with Basil & Tomato (or plain Reduced Fat Crumbled)
1 tbsp. Hunt’s Tomatoes, Fire Roasted Diced with Garlic
2 pieces sun-dried tomato in oil & spices, chopped

Directions:
1. Spray a small pan with nonstick spray, and bring to medium heat. Add egg substitute, and cook to form an egg patty (flipping and folding until firm). Remove egg patty and set aside.

2. Remove the pan from heat, re-spray, and then return to medium heat. Add chopped spinach and both types of tomatoes. Stirring occasionally, cook for about 1 minute (until spinach has wilted). Add the cheese to the pan and cook for an additional 30 seconds (cheese should be melt-y). Remove from heat, and allow to cool slightly. Meanwhile, heat tortilla in the microwave until slightly warm.

3. Place veggie/cheese mixture in the center of the tortilla. Place egg patty on top, and wrap the tortilla up envelope style (folding the sides in first, and then rolling it up from the bottom). Place wrap in the toaster oven (with the seam-side down) and bake for 1 - 2 minutes (until thoroughly heated). Enjoy!

MAKES 1 SERVING

*If you've had one of these from Starbucks, then you know how good this is! I love it! Delicious! I even think this version is better than Starbucks!

French Dip Sandwiches in the Crock-Pot

Recipe from: Reasons to Gather

Ingredients:
1 boneless chuck roast (3 1/2- 4lbs- I make more for a big gathering, less for just us)
1/2 cup soy sauce
1 beef bouillon cube (a lot of times I will just do beef broth-atleast 2 cans- cause I don't use bouillion cubes that often and usually end up throwing them out)
1 bay leaf
3-4 peppercorns
1 tsp dried, crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
(I also like to add a few dashes of Worcestershire)
French rolls split
Provolone Cheese (optional)
Grilled Onions and Peppers (optional)

Directions:
1. Place trimmed roast in slow cooker.

2. Combine rest of ingredients (minus the rolls, cheese, onions, and peppers) and pour over roast.

3. Add water to slow cooker until roast is almost covered.

4. Cook, covered, on low for about 7 hours or until very tender.

5. Remove and shred/slice. Place roast back into the pot with the juice and use a ladle for the juice.

6. Serve on rolls (you can toast in the oven with Provelone cheese) and reserved broth for dipping. You can also serve with sauteed onions and peppers.

Peanutty Apple Sandwiches

From: Betty Crocker

Ingredients:
3/4 cup crunchy peanut butter
1/4 cup apricot preserves
1/2 teaspoon ground mustard
8 slices raisin bread
2 medium unpeeled or peeled eating apples, thinly sliced


Directions:
1. Stir together peanut butter, preserves and mustard; spread on 1 side of 4 slices bread.
2. Place apple slices on peanut butter mixture; top with lettuce leaves and remaining 4 slices bread. Cut sandwiches in half or fourths if desired.

Sausage, Peppers, and Onions

From: Giada De Laurentiis

Ingredients:
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Directions:
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Burrito BLT Sandwiches

For a new twist on an old favorite:
From: BettyCrocker.com

Ingredients:
8 slices bacon, crisply cooked and crumbled
2 cups bite-size pieces lettuce
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 large tomato, chopped (1 cup)
1/3 cup mayonnaise or salad dressing
6 flour tortillas (8 inches in diameter)

Directions:
1. Toss all ingredients except tortillas.
2. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom.

Nancy's Super Yummy Tuna Salad

I love tuna salad! I saw this recipe on Natasha's blog and it sounded absolutely delicious, especially for summer.



1 cup mayonnaise (more or less depending on how dry the tuna is)
6 cans tuna
1 1/2 cup halved seedless green grapes
3 hard-boiled eggs, chopped
You can also add chopped celery, if you like.