Peanut butter and jelly is the quintessential lunch time sandwich. I can remember eating this from when I was in elementary school, and I still eat it for lunch today. It’s so easy to prepare and because of the protein in the peanut butter, it keeps me full for hours!
Only problem is, peanut butter is super high in fat and calories. One regular peanut butter and jelly sandwich is about 500 calories! Personally, I feel like that is way too many calories to eat for such a small amount of food.
I have tallied up all the calories for this version and it is almost HALF of what a regular PB&J is! Plus, you get to add banana to this one which makes it so much better!! At only 253 calories, this is a super easy and really healthy lunchtime sandwich that I know you all will love.
1 Tbls prepared PB2 (you can find this in some Whole Foods grocery stores or some specialty health food storess)
2 tsp. raspberry preserves (you can use reduced sugar jam and it would be even less cals!)
1/2 banana, sliced
1 slice of 10 grain bread
1 1/2 tsp flax meal
Spread PB2 and preserves down on bread. Top with banana slices and flax meal.
Tuna, like chicken salad, is a staple lunch time sandwich that can pack a whole lot of unexpected calories. I love a good tuna salad but they are really one of the unhealthiest sandwiches around.
This version of a tuna salad sandwich is really low in fat and is so flavorful with the addition of fresh herbs and citrus.
The avocado and Greek yogurt give this sandwich the needed creaminess without all the bad fat and calories.
It is definitely a great make-ahead recipe too! This can be made the night before and just assembled in the morning before work/school!
2 cans of no salt added tuna packed in water
1/4 of a green bell pepper, finely chopped
2 Tbl parsley, chopped
2 Tbl chives, chopped
1 tsp lemon zest
Juice from half a lemon
1/4 cup non-fat Greek yogurt
1 Tbl grainy mustard
1/2 of an avocado, mashed
In a large bowl, combine all ingredients. Season with salt and pepper. Refrigerate for a few hours.
You can serve this over some lettuce or in a sandwich. I put it into a pita with some mixed greens.
Today my sister is leaving to go to medical school. I am so happy for her, but at the same time I am really sad that she is going to be moving. I have had so much fun back at our parent’s house with her this summer and it’s going to be strange to be here without her now. My brother is also leaving to start his sophomore year at college this weekend, so needless to say, my house is going to feel pretty empty.
The drive to Jen’s school in Atlanta is about 10 hours. Luckily my dad is driving up there with her, but they will definitely be needing lot’s of snacks to help them through the long drive. I figured since I am doing the 15 days of sandwiches I would make them some really yummy sandwiches to take with them. This one is so good. The homemade ranch really makes such a difference and makes this sandwich really special.
Makes 2 sandwiches
2 6 inch sub rolls (I used a ciabatta but any bread will do)
6 Slices turkey
2 slices havarti cheese
1 tomato, sliced
4 leaves of Bibb lettuce
2 Tbls ranch dressing (recipe below)
Slice your bread in half lengthwise and spread dressing down on one side. Layer with 3 slices of turkey, 2 slices of tomato, 1 slice of cheese and 1 tablespoon of dressing.
1 cup non-fat Greek yogurt
2 Tbls dill, chopped
2 Tbls chives, chopped
Zest and juice from one lemon
Combine all ingredients into a bowl. If your dressing seems to be a little thick, you can add some buttermilk or cream to thin in out. I omitted this because I like the consistency to be a little thicker for sandwiches.
Bye Jen and Pete!!!! Going to miss you both so much, but I know we will have lot’s of fun when we are back together!!
This is a really easy, no-cook (If using store-bought frozen brown rice) lunch that is super healthy and really delicious. It will also keep really well throughout the day if you just make sure to keep the lettuce separate from the rice mixture until just before enjoying. Best part of all, this is a totally non-fat lunch! Woohoo!
Makes enough for about 8 lettuce wraps
1/2 english cucumber, quartered and diced
1 heirloom tomato, cored and chunked
1 small sprig of dill, chopped
Juice from one lemon
2 Tbl non-fat Greek yogurt (definitely fine to leave out if dairy free, just use a little more lemon juice)
2 cups cooked brown rice
Boston Bibb lettuce
In a bowl, whisk together lemon juice, yogurt, dill, salt, and pepper. Toss in all other ingredients. Coat with yogurt dressing and set aside.
Fill lettuce cups with mixture when ready to eat.
School is starting up shortly for most of you. Whether you are a teacher or a student (or just packing a lunch for work), figuring out lunches everyday can seem kind of daunting. We all want to eat something for lunch that is tasty, but we don’t want to spend more than a few minutes putting it together. I have decided to spend the next 15 days coming up with fast, easy, healthy and delicious sandwiches that you all can make in no time!
This first sandwich is so incredibly easy to prepare, but tastes like something so gourmet you would think it was from an amazing cafe in some swanky city. It has everything I love in a sandwich – crunchy bread, melty cheese, something sweet, and of course bacon (pancetta in this case)!
2 slices pancetta
1 peach, sliced
1 slice light havartie cheese
Rustic crusty whole grain baguette
Heat a skillet over medium high heat and add pancetta to pan. Brown on both sides – each side about 5 minutes. Once you flip the pancetta, add peach slices to skillet and brown on both sides. 2 minutes per side. Remove both peaches and pancetta from skillet.
Slice baguette in half and add a layer of cheese. Place pancetta and peaches on top of cheese and top with arugula.