Broccoli cheddar soup is so good. It’s creamy. It’s cheesy. It’s comforting. But, it is one of the most unhealthy soups out there. I never order it out at restaurants because I know it is packed with butter, cream, and full fat cheese. For me, there are just too many unhealthy calories to make it worth indulging.
But, that doesn’t mean I will never indulge in that awesome combination! This “sandwich” is really easy and quick to prepare and tastes so good! It has all the great flavors of broccoli cheese soup without all the fat and calories! And the best part of all of this? It’s only THREE ingredients!!! YAY!
1 whole wheat tortilla
1/2 cup steamed broccoli
1/3 cup shredded light white cheddar cheese
Heat a nonstick pan over medium high heat. Place tortilla in pan and spread cheese over the entire tortilla. Place steamed broccoli on 1/2 of the tortilla. Once cheese has melted slightly, fold non-broccoli side of the tortilla over the side that has the broccoli on it. Allow to cook for about 3 minutes, or until cheese is melted and bottom of the quesadilla is crispy.
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.
For all you grilled cheese lovers out there – this one is for you.
Yes, I know. This is not the healthiest of sandwiches. Indulgent, yes. Cheesy, yes. Healthy it is not. But, you know what? It’s Friday and if I want a chocolate and cheese sandwich, I’m gonna have it. And you should too!
This is like having dessert and lunch all in one. It is melty, chocolatey, cheesy, crunchy, fruity. And it is so damn good that you should probably make two because you will NOT want to share this.
You’re welcome or I’m sorry.
1 Tbl Nutella (I used Trader Joe’s brand, obv.)
1 Tbl raspberry preserves (or any kind you like)
A few slices of brie cheese
2 (or more) slices of bread (I used a whole grain sourdough)
Heat and butter a grill pan or griddle to medium high heat.
Slather nutella and preserves on two slices of bread. Top one side with cheese. Fold non-cheese side over onto other slice of bread and place onto grill. Grill for a few minutes. The bread should get crispy and cheese should be oozing out every which way.
Eat immediately. Bravo to any of you who can use self control and not eat this right when it comes off the grill.
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!!