Summer is officially over and gardens nearing the end of their season. Perfect time for Summer’s End Panzanella Salad.
Panzanella or bread salad is Tuscan in origin. Popular in the summer in Italy, chunks of stale bread, tomatoes, onions, and basil are dressed with a simple olive oil and vinegar vinaigrette. Continue reading “Summer’s End Panzanella Salad”
Veggie Bagel Sandwich
Back in March of 2014 I made a bagel sandwich that we made in the deli of the grocery store I used to work at, Vegetable Sandwich with Dill Sauce was my take on that grocery store sandwich.
Fast forward a few years and it’s time for a healthy re-make. Not that the original wasn’t good for you, but there is always room for improvement right???
Since becoming a Weight Watchers point counter, I try and revamp my favorite foods to be the least number of points as possible. Bagel are 9-10 points and cheese is another 4….. thats 14 points…yikes…no way does that fit in my 23 point world!
2 ingredient bagel recipes are all over Pinterest. What the heck I gave them a whirl. Impressive is all I can say…..oh wait….. super easy too!! Self rising flour and greek yogurt. I know right too easy!
So, what do they taste like?? Really, really good and they toast up like a dream. Toasted bagels are the base of my Veggie Bagel Sandwich, so I’m off to a good start.
Dill sauce made from greek yogurt, dill, dijon, and a splash of vinegar is the prefect fresh spread for all those veggies.
As far as the veggies……..go crazy use what ever veggies you like. In the original I used cheese and feel free to add it if you like. My veggie choice was tomato, cucumber, peppers, and spinach. Next time I will add the red onion that I forgot……
Veggie Bagel Sandwich is a healthy, vegetarian, good for you sandwich. Perfect for that brown bag lunch or anytime you want a light refreshing sandwich.
1 cup self rising flour
1 cup plain greek yogurt
egg for egg wash
1/2 cup plain greek yogurt
2 tablespoons fresh dill chopped
1 teaspoon dijon mustard
1 teaspoon rice wine vinegar
Salt & Pepper to taste
English cucumber, sliced
Green, red or orange bell pepper, sliced
Fresh spinach chopped
Preheat oven to 350 degrees.
Combine self rising flour and Greek Yogurt in a bowl until a dough starts to form. Turn on a lightly floured surface and knead into a dough. Divide dough into four pieces.
Roll dough into ropes and form a circle pinching the ends together. Place bagels onto baking sheet. Make an egg wash by beating 1 egg with a tablespoon of water and brush over bagels.
Bake for 15 to 20 minutes.
Sprinkle with seasoning of your choice.
In a small bowl, stir together the yogurt, dill, mustard, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Split and toast the bagels.
Spread dill sauce on each side of each the toasted bagel half. Layer the veggies in what ever order you wish.
Place the top on the sandwich and enjoy.
I use Fage 0% greek yogurt
Keywords: Weight Watchers, bagel, bake, veggies, sandwich, good for you, greek yogurt, healthy
For those of certain faiths the lenten season is here, and that means fish. Spicy Sriracha Crusted Fish Sandwich.
I am not Catholic so, I was wondering why fish on Friday for lent? According to mental_floss, Legend has it that, centuries ago, a medieval pope with connections to Europe’s fishing business banned red meat on Fridays to give the industry a boost. That story isn’t true. Sunday school teachers have a more theological answer: Jesus fasted for 40 days and died on a Friday. Catholics honor both occasions by making a small sacrifice: avoiding animal flesh one day out of the week.
So, to those who, for religious reasons, eat fish on Friday…….Spicy Sriracha Crusted Fish Sandwich to spice up a traditional fish sandwich. Continue reading “Spicy Sriracha Crusted Fish Sandwich”