Sloppy Jose's

I'm sure you're wondering what's going on over here at Shel's Kitchen. Today is Thursday and I'm posting a Mexican recipe, which one would assume goes with ‘Taco Tuesday.’ What the heck, Shel? Before you grab your (pitch)forks and come after me, might I remind you today is ‘Throwback Thursday’ and here’s why I took that angle: I grew up eating sloppy Joe's on a regular basis. My mom always made them from scratch (none of that canned sloppy Joe sauce at our house, no sir!) which meant not only did they taste better and made us feel special, but impressed upon me the value in making dishes from scratch.

 

The concept is simple:  cook up some ground beef (ground chicken or turkey if you prefer), add remaining ingredients including salsa, Rotel tomatoes, black beans and corn (remember, we’re not going for a traditional style today), then pile it all on a bun with some cheese. These may not be the sloppy Joe's of your childhood but they can be the sloppy Jose's of your kids' childhood! I'm all about mixing it up, keeping it fresh and sharing the love. Napkins not included.

Sloppy Jose's (adapted from zitzmanfam.blogspot.com)

1 1/2 lb. lean ground beef (I used 90/10)
1 (10 oz.) can Rotel tomatoes
1/2 c. salsa
1 (8 oz.) can tomato paste
2 T. Worcestershire sauce
1 T. white vinegar
1 (15 oz.) can black beans, drained and rinsed
1 c. frozen corn 
Buns and shredded cheese, for serving (I used Sara Lee 80 calorie wheat buns)

In a medium skillet brown the ground beef. Once cooked add the tomatoes, salsa, tomato paste, Worcestershire sauce, vinegar, black beans and corn. Place in a 4 qt. slow cooker and cook on low for 2-4 hours. Serve on buns topped with shredded cheese.

12 servings (189 calories each serving not including buns or shredded cheese) according to my calculator on loseit.com

Turkey, Cheddar and Apple Grilled Cheese

I really like sandwiches.  Especially grilled cheese sandwiches.  So, after we went apple picking I knew I needed to come up with a sandwich that incorporated apples and boy howdy is this a good one!  Lean turkey breast, sharp cheddar cheese, thinly sliced apple and just a touch of apricot preserves for sweetness!  This is my new favorite sandwich.  Until I make my next new favorite sandwich, that is!  Enjoy!

Turkey, Cheddar and Apple Grilled Cheese 

8 slices rye bread (I used Trader Joe's Sprouted Rye - only 60 calories a slice!)
8 t. apricot preserves
4 slices sharp cheddar cheese
8 oz. lean turkey breast
1 small apple, thinly sliced
Cooking spray

Spread 4 bread slices out on a cutting board and spread 2 t. of the apricot preserves on each of the 4 slices.  Place 1 slice of cheese on top of 4 of the bread slices, followed by the apple slices, then the turkey.  Top with the remaining 4 bread slices then coat both sides of the bread with cooking spray.  Place the sandwiches, cheese side down, in a preheated skillet or griddle pan (I used my electric skillet for more even cooking) and cook over medium low heat until the first side is browned.  Turn and cook the other side until browned, the cheese is melted and the turkey is warmed through.  Serve immediately.

4 sandwiches (318 calories each) according to my calculator on loseit.com

Spicy Dr. Pepper Pork

Many of you have probably seen this recipe on the Pioneer Woman's website and, may I say, she MIGHT be on to something here.  Okay, not might.  She is DEFINITELY on to something here!  This is another recipe I tried out with our friends in Omaha and we all agreed it was delicious!  The great thing about this recipe is you can throw it in the crock pot in the morning and forget the whole thing!  I had a four pound pork butt and it made a ton of meat!  We had sandwiches all weekend from this thing.  We put bbq sauce on it and served it on buns but you could also serve this in tortillas for tacos.  You would probably have enough to make sandwiches and then make tacos with the leftovers.  My friend, Cori, had made this before and her advice was to use the entire can of chipotle peppers in adobo but after it's cooked take it out of the spicy sauce to shred it otherwise it may get too spicy for the kids in the group.  We did that and it was great with just a hint of spice.  Serve the sauce (skim the fat off first) and chipotles on the side.  My friend Keith put them right on his sandwich!  However you serve it make sure you have your eatin' pants on because you're about to be blown away!

Spicy Dr. Pepper Pork (adapted from thepioneerwoman.com)

1 large yellow onion, roughly chopped
1 (4 lb.) pork butt, bone in
2 t. salt
1 t. pepper
1 (11 oz.) can chipotle peppers in adobo
2 cans (24 oz.) Dr. Pepper soda
2 T. brown sugar

Place the onion on the bottom of a 6 qt. slow cooker.  Season the pork butt all over with the salt and pepper and place it on top of the onion.  Dump in the chipotle pepper, Dr. Pepper and brown sugar.  Cover and cook on low for 8-10 hours or on high for 6-8 hours.  Remove the pork from the crock pot, shred and serve with the sauce (skim the fat first) and chipotles alongside for those that like a little spice in their life! 

16 servings (269 calories each serving) according to my calculator on loseit.com

Caprese Burgers

A couple of weeks ago I went to the local farmer's market with my mom and some sweet friends.  While I was there I picked up two HUGE bunches of basil for $2 each!  When I got home I made two batches of pesto (you can find my recipe here) and put them in the freezer because we were going out of town for the weekend.  Well, last week I made these INCREDIBLE burgers with one batch.  Oh. my. gosh.  These burgers will make you swoon.  Of course, I love the flavors of a caprese salad (basil, tomato, mozzarella) so anything with those components make me a happy girl.  I made these with ground turkey but you could use chicken or even lean ground beef.  The key is to make the pesto yourself and buy the freshest tomatoes you can find.  Summer at it's best!  Enjoy!

Caprese Burgers


1 (19.2 oz.) package ground turkey (I used 93/7)
1 t. salt
1/2 t. pepper
1/2 c. pesto, divided (please make your own)
1 large or 2 small tomatoes, cut into 8 slices
4 slices low fat mozzarella cheese
Bibb lettuce leaves for serving
4 hamburger buns (I used Sara Lee Wheat - 80 calories each!)

Place the turkey in a medium bowl and season with salt and pepper.  Add 1/4 c. of pesto and mix to combine.  Form 4 burger patties out of the mixture and put them on a plate to rest for 10 minutes before cooking.  Heat a large nonstick skillet (these can also be grilled if you choose) over medium high heat and place the burgers in the skillet.  Cook for 6-8 minutes on one side, flip and continue cooking for 6-8 more minutes on the other side.  You want the internal temperature of the burgers to be 165 degrees - do not undercook the turkey!  When the burgers are done place 2 tomatoes slices on top of each patty and top with a slice of cheese.  Cover for 1-2 minutes to allow the cheese to melt.  Place the burgers on the buns along with the bibb lettuce and top each one with an additional tablespoon of the pesto and serve!

4 servings (585 calories each serving) according to my calculator on loseit.com
*Note - you could easily make 6 burgers from this mixture and they would each be 390 calories - I wasn't feeling low cal the night I made these!

Copycat Chick Fil A Sandwich

Welcome to a special Sunday edition of Shel's Kitchen!  I thought it fitting to post the world's greatest chicken sandwich, normally unattainable on Sunday, on Sunday.  Everyone knows Chick Fil A is closed on Sunday, right?  No worries, my friends!  Now you can have Chick Fil A at home, especially on Sunday!  Plus, since you are making it you know exactly what's going into it and the calories are cut in HALF!  HALF, my friends!  I don't know why you're not jumping for joy right now.  Maybe you are.  I was.  Let's get down to the recipe.....

Copycat Chick Fil A Sandwich (adapted from skinnymom.com)

1 1/2 lb. boneless, skinless chicken breast
1/2 c. pickle juice
1/2 c. all purpose flour
1 T. powdered sugar
1 t. paprika
1 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. celery salt
1/2 t. dried basil
1 large egg
1 large egg white
1/2 c. skim milk
Cooking spray
8 Sara Lee Wheat Hamburger Buns (80 calories each)
Sliced pickles (for serving)

Cut the chicken breasts into 8 even pieces.  I had two chicken breasts so I cut mine in half lengthwise (butterflied) and then cut each piece in half across the center so I had 4 pieces from each breast.  (I really, really hope that makes sense!)  Place the chicken pieces in a container with a tight fitting lid and add the pickle juice.  Cover, refrigerate and allow to marinate for 30-60 minutes (I did mine for 60 minutes.)  

Preheat the oven to 375.  Place the flour, sugar, paprika, salt, pepper, garlic powder, celery salt and basil in a pie plate and stir with a fork to combine.  In a separate medium bowl place the egg, egg white and milk and whisk to combine.  

Place a cooling rack on top of a jelly roll pan and spray the cooling rack with cooking spray.  You can see an example of what I'm talking about here.  Dip the chicken in the egg and milk mixture, turning to coat on both sides then coat in the flour mixture on both sides.  Place the chicken pieces on the cooling rack and spray the tops with cooking spray (this will make the chicken brown and crispy.)  Bake for 30 minutes.  Serve on buns with pickle slices!


8 servings (224 calories each serving) according to my calculator on loseit.com

Prosciutto and Brie Grilled Cheese

I have a sandwich to share with you today.  But this isn't just a sandwich.  It's a gourmet sandwich.  This is a throwback for me because I ate a sandwich very similar to this one the first time my husband and I visited Napa Valley in 2002.  We had lunch at Korbel winery in Guerneville, CA. and I will never forget eating lunch on their patio, glass of champagne in hand, sun shining down on me.  One of the best days ever!  It's pretty simple, really, just some brie and prosciutto with fig spread but, oh my word is it divine!  I hope you enjoy!

Prosciutto and Brie Grilled Cheese

1 t. butter, softened
2 slices sourdough bread (I used Cobblestone Mill)
2 T. fig butter (It's like apple butter only made with figs!  Yum-O!  I got mine at Trader Joe's but you can also use fig jam or preserves)
2 oz. brie cheese, sliced (I used Trader Joe's light brie)
2 oz. thinly sliced prosciutto

Spread 1/2 t. butter on one side of a piece of sourdough bread and place buttered side down on a griddle pan or skillet.  Spread 1 T. fig butter on the side that is face up and then stack on the brie and prosciutto.  Spread the remaining 1 T. fig butter on one side of the other slice of sourdough bread and place it face down on top of the prosciutto.  Spread the remaining 1/2 t. butter on the side of the bread facing up.  Turn the heat to medium and cook for 5-7 minutes (or until lightly browned) then flip and cook the other side until brown.  Don't turn the heat up too high or the cheese won't have time to melt and warm through.  Cut in half and devour!

1 sandwich (544 calories each) according to my calculator on loseit.com (no this isn't a low cal sandwich and no, I won't apologize for it!)  

Skinny Reuben Sandwich

I don't know about you but, to me, one of the kings of bar food is the reuben sandwich.  Rye bread, thousand island dressing, sauerkraut, corned beef and swiss cheese all melted together into a drippy, delicious sandwich.  The problem is, the reuben is not an every day sandwich due to the enormous calorie count (the average reuben can be anywhere between 450 and 800 calories!)  But wait, now it is!  By subbing light thousand island dressing, turkey pastrami (or smoked turkey) for the corned beef and light swiss cheese you have a sandwich that is not only doable, calorie wise, it is de-licious and you won't miss any flavor.  If you like reubens give this a try, I promise it won't disappoint!

Skinny Reuben Sandwich (Shelly Redmond)

1 t. spreadable butter, divided
2 slices rye bread (I used Pepperidge Farm rye and pumpernickel swirl)
2 T. light thousand island dressing, divided
2 slices light swiss cheese (I used Kraft slim cut)
2 oz. turkey pastrami (I used Oscar Meyer)
1/4 c. sauerkraut, well drained

Spread 1/2 t. of the butter on one slice of the bread and place it buttered side down in a saute pan.  Spread 1 T. of the thousand island dressing on the side of the bread that is face up then layer on the cheese, pastrami and sauerkraut.  Top with the remaining thousand island dressing and place the other slice of bread on top.  Spread the remaining 1/2 t. butter on the outside of the bread and turn the heat on medium.  Cook about 5 minutes, or until the bottom layer of bread is crunchy and browned.  I press mine down with my spatula so it will stay together when I flip it.  Flip the sandwich and continue cooking until everything is heated through and the other side is brown and toasty!  I served mine with veggie chips and pickles.

1 sandwich (390 calories) according to my calculator on loseit.com

Rock the Casbah Burger

I love a good burger.  I especially love them when I get them at a place in Lawrence, Kansas called The Burger Stand at the Casbah.  This place is heavenly!  If you've never heard of it you should check it out!  Not only do they have delicious and different takes on burgers, they also have decadent sides and dipping sauces!  Can I get an amen?  Their onion rings are, quite possibly, the best I've ever eaten.  Anyway, we live about 45 minutes from this awesome deliciousness (which probably isn't a bad thing) so we only make it there once or twice a year.  Well, I'm a facebook fan of this place and a few months ago they had a special burger with muenster cheese, salami and horseradish mustard that was served on pumpernickel bread.  Can I stop right here and say there is nothing better than pumpernickel bread?  Thanks.  Anyway, I knew I wouldn't make it there for the special but I thought, I can make that at home!  So, I did.  You're welcome.  The burger itself is adapted from a recipe on foodnetwork.com but my interpretation of what they might have done at The Burger Stand is all mine.  And so, I give you the.........

Rock the Casbah Burger (adapted from food network.com)

For the burger:

2 lb. 96% lean ground beef
1 t. salt 
1/2 t. pepper
2 t. hot sauce (I use Frank's)
2 t. garlic powder
2 t. onion powder
1 T. worcestershire sauce

Mix all ingredients together and form 6 patties.  Preheat the grill, broiler or saute pan (your choice) and cook to desired doneness (I like medium.)  Set aside to rest while you prepare the toppings.  (It should also be noted that this is a great burger recipe on it's own.  Feel free to add any toppings you like!)

For the toppings:

24 slices salami (4 for each burger)
6 slices muenster cheese (1 for each burger)
Horseradish mustard
6 large slices pumpernickel bread, cut in half and toasted (1 for each burger, 2 slices if they are small)

Assemble the burgers with toppings and serve immediately with pickles and tater tots on the side! 
6 burgers (484 calories each) according to my calculator on loseit.com

Italian Chicken Sandwiches

There are many versions of this sandwich floating around the internet (most made with beef, not chicken) but the best one I've found so far is from my friend and neighbor, Paula (hi, Paula!)  Now folks, I LOVE the beef version of this sandwich but sometimes I don't want all the extra calories associated with beef, especially chuck roast which, in my opinion, is the best choice of meat for this sandwich (plus the calories of the uber delicious crusty bread you serve this thing on).  So, I got to thinking, why couldn't I make a version of this with boneless, skinless chicken breasts and serve it in the same way?  Behold, the Italian Chicken Sandwich!  Now, if you are a purist, please feel free to use beef and beef broth (instead of chicken and chicken broth) and make it the same way but, I submit that this sandwich is just as good and will not leave you with a guilt trip!  I added roasted red pepper to mine because I had some in my pantry but you could leave them off too.  I would recommend adding extra banana pepper rings because the uncooked ones taste different than the ones you add to the meat as it cooks and it adds a nice tangy bite!  Enjoy!

Italian Chicken Sandwiches (adapted from my friend Paula's recipe)

2-3 lb. boneless, skinless chicken breast (I used 2 lb., if you use 3 lb. there will be plenty of seasoning and it will make enough for 3 additional sandwiches)
1 packet zesty Italian salad dressing mix (such as Good Seasons or make your own)
1 packet dry onion soup mix (such as Lipton)
1 (14 1/2 oz.) can low sodium chicken broth
1/2 t. salt
1/2 t. black pepper
1/2 t. garlic powder
1 (14 oz.) jar pepperoncini pepper rings 
1 T. juice from pepper jar
6 crusty hoagie rolls, split
Provolone or mozzarella cheese slices (I used low fat)
Roasted red pepper strips, if desired

Place chicken, Italian dressing mix, dry onion soup mix, chicken broth, salt, black pepper, garlic powder, half of the pepperoncini pepper rings (reserving the other half for topping the sandwiches) and juice from pepper jar in a slow cooker and cook on low for 6-8 hours or on high for 2-4 hours.  Shred the meat with two forks and serve on crusty rolls with provolone cheese, extra pepper rings and roasted red peppers (if desired).

6 servings (225 calories each serving not including the rolls and cheese) according to my calculator on loseit.com

NOTE:  I served this with a caesar salad!

Chickpea Burgers with Tomato Salad

It's meatless Monday!!!  I recently made veggie burgers for the first time and I am a big fan now!  They were very easy to put together and very tasty.  Feel free to jazz these up any way you want as this is a pretty basic recipe.  I could see using tzatziki sauce instead of plain yogurt (here's a recipe).  You could also top these with guacamole!  If you wanted to make an Italian twist substitute parsley for the cilantro and top them with provolone or mozzarella cheese and a smear of pesto!  The possibilities are endless!

Chickepea Burgers with Tomato Salad (adapted from Every Day with Rachael Ray, October 2013)

5 hamburger buns
2 (16 oz.) cans chickpeas, drained and rinsed
3/4 c. cilantro 
1 large egg
1 large red onion, finely chopped
Salt and pepper
1 lb. roma tomatoes
1 T. + 2 t. extra virgin olive oil
2 t. white wine vinegar
1/4 c. plain Greek yogurt
1 head butter lettuce

In a food processor, pulse 1 hamburger bun into crumbs.  Mix 1/2 c. of the crumbs (reserving the remaining crumbs for future use - I froze mine) with chickpeas, cilantro, egg, 1/3 c. red onion and 
1/4 t. each salt and pepper until combined but still chunky.  Form into four patties.

Cut the tomatoes into large chunks.  In a medium bowl, toss the tomatoes with the remaining onion, 2 t. olive oil, vinegar, 1 t. salt and 1/2 t. pepper. 

In a large skillet heat 1 T. olive oil over medium heat.  Cook the patties until golden brown and crisp, about 3-4 minutes per side.  Meanwhile, split and toast (although, not as toasty as my picture here) the remaining 4 buns.  Slather the bun bottoms with yogurt; top each with a patty, lettuce and a bun top.  Serve with the tomato salad on the side.

4 servings (518 calories each serving) according to my calculator on loseit.com

Caprese Grilled Cheese

Oh. my. stars.  This sandwich takes sandwiches to a whole new level.  A new galaxy, even.  Hearty multi grain bread with juicy, ripe tomatoes, salty basil pesto and creamy mozzarella cheese.  Plus, it is quick and easy to put together.  I have died and gone to sandwich heaven!

Caprese Grilled Cheese (Shelly Redmond)

2 slices of really good multi grain bread
Extra virgin olive oil (for drizzling the bread)
2 slices reduced fat mozzarella cheese
3-4 thickly cut tomato slices
Salt
1 T. basil pesto (use jarred or make your own.  Here's my recipe)

Drizzle one side of one piece of bread with a little bit of olive oil and place oiled side down in a skillet.  Place mozzarella slices on top, staggering as needed to cover the entire surface area of the bread and then layer on the tomatoes and sprinkle lightly with salt to season.  Spread the pesto on the remaining slice of bread and place pesto side down on top of the tomatoes.  Drizzle the top with a little bit of olive oil and grill at medium heat for about 2-3 minutes per side until bread is browned and crunchy.  Enjoy!

1 serving, and trust me, you will not want to share (487 calories each serving) according to my calculator on loseit.com (this calorie count will vary greatly depending on the bread you use.  I did not want to skimp on bread for this so I didn't!)

Salmon Sandwiches with Basil Dill Mayonnaise

This is at the top of my "all time favorite sandwich list".  Well, if I had an "all time favorite sandwich list" this would definitely be on it.  Maybe I should start one.  Anyway, you get the idea.  Broiled or grilled salmon (you choose) with the MOST delicious basil dill mayonnaise you have ever tasted in your life.  Hand me a spoon, people!  Enjoy!

Salmon Sandwiches with Basil Dill Mayonnaise (adapted from foodnetwork.com)

For the salmon:

2 1/2 lb. salmon, cut in 8 equal pieces
Salt and pepper
1 T. extra virgin olive oil

For the mayonnaise:

1 c. light mayonnaise
1/4 c. sour cream (or plain Greek yogurt)
3/4 t. white wine vinegar
1 small bunch fresh basil (about 1/4 c.)
3/4 c. fresh dill, chopped
2 green onions, chopped
1/4 t. salt
1/4 t. pepper
3 t. capers, drained

To assemble the sandwiches:

8 buns (I used whole wheat)
1/4 lb. mixed greens

For the salmon:

Preheat the broiler or grill and season the salmon with salt, pepper and olive oil.  If broiling, place on a sheet pan that has been sprayed with cooking spray and broil for 6-8 minutes, until flaky but not overdone.  If grilling, cook for 5-6 minutes, turning halfway through.  Allow the salmon to rest for 15 minutes before assembling the sandwiches.

For the mayonnaise:

Combine all ingredients in a food processor and pulse to combine.

To assemble the sandwiches:

Slice the buns and smear each side of the cut side of the bun with a tablespoon of the mayonnaise.  Place some mixed greens on the bottom of the bun and place the salmon on top.  Cut in half and serve immediately. 

8 servings (527 calories each serving) according to my calculator on loseit.com (this includes the whole wheat buns I used which were 170 calories each

Vietnamese Banh-mi Wraps

These wraps changed my life.  No really, they did.  The salty marinated pork, the vinegary pickled carrots, the mint, the cilantro.  I know of no other wrap that I would rather eat.  I'm not really sure how "authentically" Vietnamese they are but they are authentically delicious!  Feel free to use chicken or pork.  I've done both and they both work equally well!  I like to make these ahead and keep all the components in my fridge for an easy lunch.  Enjoy!

Vietnamese Banh-mi Wraps (adapted from foodnetwork.com)

For the pickled carrots: 

2 T. sugar
1/2 c. white vinegar
1/2 t. kosher salt
4 c. shredded carrots (10 oz.)

For the marinated pork:

1/4 c. low sodium soy sauce
2 T. fish sauce
1 t. five spice powder
1 t. garam masala
1/2 t. black pepper
2 cloves garlic, crushed
1 small shallot, minced
6 (1/2" thick) pork chops

For the wraps:

6 tortillas (I used the large La Tortilla Factory Wheat Tortillas - 100 calories each!)
Mayonnaise, if desired
1 English cucumber, sliced thinly 
1 bunch fresh cilantro, chopped
1 bunch fresh mint, chopped
4 jalapeno peppers, sliced thinly
1 lime, cut into 6 wedges

For the pickled carrots:

In a large bowl, whisk together the sugar, vinegar and salt until dissolved.  Add the carrots and toss to coat.  Allow to pickle for about 2 hours.

For the marinated pork:

Combine the soy sauce, fish sauce, five spice powder, garam masala, black pepper, garlic and shallots in a ziploc bag.  Seal and shake until well combined.  Add the pork to the bag and massage the marinade into the pork.  Marinate for at least one hour but all day if you can.

When you're ready to cook the pork, heat a large skillet over high heat.  Using tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan.  Don't crowd the pan!  Cook the pork in batches if necessary!  After about 3 minutes, flip each chop (it should be a caramel brown color.)  Cook another 2 minutes on the other side and remove from the pan.  Slice the chops into thin strips.  

For the wraps:  

Smear a little mayo (if desired) down the middle of the tortilla.  Then pile in a layer of pickled carrots, cucumber slices, cilantro, mint, pork chop strips, a few slices of jalapeno and squeeze fresh lime juice over the top.  Wrap, eat!

6 servings (423 calories each serving) according to my calculator on loseit.com (this can vary widely depending on the tortilla you choose!

Crock Pot Chicken Gyros

I love Greek food and these chicken gyros did not disappoint!  Chicken is slow cooked in lemon juice, oregano and red wine vinegar and then shredded and served on pita with tomatoes, lettuce, tzatziki and FETA CHEESE!  Is there anything better than feta cheese?  This makes enough for a crowd so feel free to make half (or have a lot of leftovers!)  

Crock Pot Chicken Gyros with Tzatziki Sauce (adapted from allfreeslowcookerrecipes.com)

For the chicken:


3 lb. boneless, skinless chicken breasts
1 T. dried oregano
1 T. lemon pepper seasoning
Salt and pepper to taste
1 large onion, thinly sliced

9 cloves garlic, smashed

One large lemon, juiced
1/4 c. red wine vinegar

Place chicken in the crock pot and sprinkle with oregano, lemon pepper, salt and pepper (if your lemon pepper has salt in it go easy on the salt.)  Spread sliced onion and garlic evenly on top of the chicken and pour in the lemon juice and vinegar.  Cook on low for 6-8 hours or on high for 3-4 hours.  Shred and serve with desired toppings and tzatziki sauce (recipe below.)

For the tzatziki sauce:

2 c. plain Greek yogurt
1 seedless cucumber, shredded
1 T. dried dill
1/2 t. salt
1/4 t. pepper
1 garlic clove, minced

Combine all ingredients in a medium bowl and stir to combine.  Taste for seasoning and serve with the chicken.

For the gyro sandwiches you'll need:

Pocketless pita (I used a low carb one that was 130 calories)
Diced tomatoes
Shredded romaine lettuce
Crumbled feta cheese
Tzatziki sauce

12 servings (174 calories each serving) for the chicken and tzatziki sauce only (not including the pita bread and toppings)

Melt Your Heart Tuna Melt

Does anyone else watch Rachael vs. Guy:  Celebrity Cook-Off?  I'm the only one?  Alrighty then!  Well, here's the deal.  Rachael Ray and Guy Fieri take washed up celebrities (let's be honest here, people) and teach them how to be better cooks and, at the end, one walks away with money for the charity of their choice.  One of the competitors from the last season was Carnie Wilson of the formerly popular sister singing group, Wilson Phillips (think "Hold On For One More Day.")  Anyway, if you're still with me after ALL that background I just gave you should know that Carnie Wilson makes a MEAN tuna melt.  The addition of fresh herbs to canned tuna is genius!  Here is the recipe with my adaptations:

Melt Your Heart Tuna Melt (adapted from foodnetwork.com)

For the tuna salad:

1 (12 oz.) can tuna, drained (I used albacore)
1/4 c. light mayonnaise
Juice of 1 lemon
2 green onions, chopped
2 T. fresh herbs, such as basil, parsley, cilantro or mint, chopped (I used basil, parsley and cilantro)
1 t. red wine vinegar
Salt and pepper to taste

To assemble the sandwiches:

Softened butter
8 slices of bread of your choice (I used rye but sourdough or wheat would be great too!)
8 slices cheddar cheese
Pickles for serving

For the tuna salad combine all ingredients in a bowl and stir to combine.  Taste and season with salt and pepper.  Divide into four equal servings. 

To assemble the sandwiches lightly butter each slice of bread on one side and place 4 pieces face down on a griddle.  Place the cheddar cheese and 1/4 of the tuna salad on each slice of bread.  Put the remaining slices of bread, buttered side up, on top and turn the griddle to medium heat.  Cook until each side is toasted, the cheese is melted and the sandwich is warmed through.  Serve warm with pickles!

The tuna salad can be prepared ahead and the sandwiches assembled and cooked just before you want to eat.

4 servings (456 calories each serving) according to my calculator on loseit.com.  This, of course, will depend on the bread you use.  The bread I used was only 60 calories a slice!