Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese

Ingredients

8 whole-grain slider buns (lowest sodium available)
1-1/4 lbs ground, skinless turkey breast
1/4 tsp salt
1 cup sliced brown (crimini) mushrooms
8 slices low-fat Swiss cheese
4 small avocados (mashed with a fork)
1 medium tomato, cut into 8 slices (about 1/4-inch thick)

Method

1. Preheat the oven to 450°F.
2. Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
3. Using four short skewers, pierce two sliders with each skewer. Serve immediately.
4. Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
5. Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
6. Heat a large nonstick skillet or griddle pan over medium-high heat.
7. Cook the patties for 2 to 3 minutes. Turn over the patties. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
8. Transfer the patties to the bottoms of the buns.
9. In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
10. Spoon the mushrooms onto each patty. Top with the Swiss cheese.
11. Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.

Makes 4 servings.

Source: American Heart Association

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Grilled Corn and Scallion Toast with Cilantro Crema

Ingredients

Four (3/4-inch) thick slices country-style bread
3 tablespoons extra-virgin olive oil
2 radishes, thinly sliced
1/2 cup crumbled Cotija cheese
1 lime, quartered
1 teaspoon cayenne pepper

Topping

1/2 cup sour cream
4 tablespoons fresh cilantro (coriander) leaves
1/4 cup crumbled Cotija cheese
1/2 jalapeno chile, roughly chopped (seeded for less heat)
juice of 1 lime
1/2 teaspoon kosher (coarse) salt
4 teaspoons extra-virgin olive oil
8 scallions (spring onions), ends trimmed
1/2 teaspoon kosher (coarse) salt
2 ears fresh corn, shucked

Method

1. To make the cilantro crema, in a food processor, pulse the sour cream, cilantro, Cotija, jalapeno, lime juice, and salt to a smooth puree. Transfer to a small bowl, cover, and refrigerate.
2. Heat a grill (barbecue) or grill pan (griddle) to high. Drizzle 2 teaspoons of the oil over the scallions, sprinkle with 1/4 teaspoon salt, and cook on both sides until charred and soft, 4-5 minutes.
3. Transfer to a plate. Brush the remaining 2 teaspoons oil over the corn, season with the remaining 1/4 teaspoon salt, and cook on all sides until the kernels are golden brown and slightly charred, 6-8 minutes.
4. When the corn is cool enough to handle, slice the kernels off the cob.
5. To make the toast, drizzle the bread slices with the olive oil. Toast the bread on the grill. Top each toast with some crema and corn, add 2 scallions, then finish with the radish and Cotija.
6. Dip one side of each lime wedge in the cayenne, squeeze over the toast, and serve.

Makes 4 servings.

Source: Toast

Tuna Melt Toast with Olive Salsa

Ingredients

1 small bunch fresh flat-leaf parsley, chopped
3 scallions (spring onions), light green and white parts only, finely chopped
1/4 cup pitted green olives (preferably Lucques), roughly chopped
1 tablespoon extra-virgin olive oil
juice of 1/2 lemon
Kosher (coarse) salt (optional)
8 ounces oil-packed canned tuna, drained and flaked
4 marinated artichoke hearts, drained and thinly sliced
heaping 1/4 cup shredded fresh mozzarella cheese (preferably buffalo mozzarella)
scant 1/4 cup grated mozzarella cheese (not fresh mozzarella)
1 teaspoon freshly ground black pepper
4 (3/4-inch thick) slices sourdough bread
pinch of red pepper flakes

Method

1. To make the olive salsa and tuna, in a small bowl, mix together the parsley, scallions, olives, olive oil, and lemon juice. Taste and season with salt if needed.
2. In a separate bowl, stir together the tuna, artichokes, both mozzarellas, and black pepper until everything is evenly mixed.
3. Preheat the broiler (grill) to high.
4. Arrange the bread on a foil-lined rimmed baking sheet. Toast the bread lightly on both sides, 1-2 minutes per side, until golden brown.
5. Top each toast with the tuna mixture and sprinkle with some red pepper flakes.
6. Broil until the cheese is melted and bubbling on top, 2-3 minutes. Serve hot, topped with the salsa.

Makes 4 servings.

Source: Chef Bill Granger

Vegetarian Sandwich with Sun-dried Tomato Spread

Ingredients

1 round loaf (16 ounces) Tuscan-style bread, halved, creating 2 rounds

Spread

16 sun-dried tomato halves
1 cup boiling water
2 tablespoons dried basil leaves
1/3 cup capers, drained
4 medium cloves garlic, peeled
1/4 cup canola oil
1/4 cup red wine vinegar

Filling

6 thin slices (4-1/2 ounces total) reduced-fat Swiss cheese
1/2 cup thinly sliced red onion
1/2-1/4 cup thinly sliced green bell pepper
4 cups (2 ounces) loosely packed spring greens

Method

1. Place tomatoes in a small bowl, cover with boiling water, and let stand 5 minutes to soften.
2. Place tomatoes, 1/2 cup tomato water, and remaining spread ingredients in a blender. Puree until smooth.
3. Spread half of tomato mixture evenly over bottom half of bread loaf and top with filling ingredients in the order listed, starting with cheese.
4. Spread remaining tomato mixture on top half of bread loaf and place, spread side down, on top of greens.
5. Press down firmly and cut into 8 wedges.

Makes 8 servings.

Source: The Heart-smart Diabetes Kitchen

Mushroom and Parmesan French Toast

Ingredients

2 eggs
1/2 cup milk
2 tsp Dijon mustard
1/4 cup finely grated Parmesan cheese
3/4-inch thick slices sourdough bread
1/3 cup olive oil
10 oz button mushrooms, sliced thinly
1 clove garlic, crushed
2 tbsp fresh thyme leaves
2 tsp apple cider vinegar
1/2 oz butter
1/4 cup creme fraiche
1/4 cup flaked Parmesan cheese
1 tbsp finely chopped fresh chives

Method

1. Using a fork, whisk eggs, milk, mustard and grated Parmesan in a shallow dish until combined.
2. Soak bread slices in egg mixture for 5 minutes, turning halfway through.
3. Heat 1-1/2 tablespoons of the oil in a large frying pan over medium-high heat. Cook half the mushrooms, without stirring, for 1 minute or until browned underneath.
4. Cook, stirring, a further 2 minutes or until tender. Transfer to a heatproof dish and cover with foil.
5. Repeat process with another 1-1/2 tablespoons of the oil and remaining mushrooms, adding garlic and thyme during the last minute of cooking.
6. Stir in vinegar and half the butter. Combine all mushrooms in dish. Cover to keep warm.
7. In same cleaned pan, heat remaining oil and remaining butter over medium heat. Cook bread for 2 minutes each side or until golden.
8. Serve french toast topped with mushroom mixture, creme fraiche, flaked Parmesan and chives.

Makes 2 servings.

Source: Everyday Power Foods