When the temperature is colder than Antartica in your neck of the woods, you bake!! Having the oven on keeps things toasty and who doesn’t like something warm from the oven. Savory Spinach Ricotta Scones slathered with butter fits the bill!
As Tim would say “It’s colder than a Well Diggers shovel”…..I believe that’s an understatement!!
Between snow and cold, we haven’t had school in days. I’m not complaining because even though I have lived in the Midwest my entire life, I still hate winter. I don’t like to drive in snow, and I detest being cold.
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.
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.
For Sandwich
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.
Notes
I use Fage 0% greek yogurt
Keywords: Weight Watchers, bagel, bake, veggies, sandwich, good for you, greek yogurt, healthy