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    Greek Garden Sandwiches

    Source of Recipe

    The Complete Diabetes Prevention Plan

    Recipe Introduction

    4 Sandwiches; 5 Points per serving

    List of Ingredients

    10-oz package frozen chopped spinach,
    thawed and squeezed dry
    1/4 cup coarsely chopped black olives
    1/4 cup nonfat or light mayonnaise
    3 Tbsp 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 oz thinly sliced reduced-fat provolone or Swiss cheese
    2 Tbsp Dijon mustard


    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




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