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Hot Smoked Turkey, Tomato & Cheese
Sandwiches with Avocado
Makes 2 servings
2 slices good quality whole wheat or pumpernickel bread
(about 5 x 3
1
⁄2 x
1
⁄2 inches [12.5 x 8.75 x 1.25 cm)]
3 tablespoons (45 ml) lowfat mayonnaise
1
1
⁄2 teaspoons (7 ml) Dijon-style mustard
1 teaspoon (5 ml) tarragon
4 ounces (115 g) thinly sliced smoked turkey
8-12 thin slices Italian tomato (slice, then place
on layered paper towels to drain)
3 ounces (90 g) sliced Havarti cheese (may also use Cheddar,
Swiss, provolone, or Gouda)
1
⁄2 avocado, (ripe but firm) peeled and sliced
Toast bread on medium setting (or to taste). Reserve.
Place mayonnaise, mustard, and tarragon in a small bowl and stir to blend.
Preheat toaster oven to 400°F (200°C). Line baking pan with foil.
Spread mayonnaise mixture on one side of each slice of toasted bread. Top
each evenly with half the smoked turkey, half the sliced tomatoes, and half
the cheese. Arrange evenly spaced on foil-lined baking pan. Place in
toaster oven and broil until cheese is bubbly and browned, about 3 to 5
minutes. Garnish with sliced avocado and serve hot.
Nutritional information per serving:
Calories 466 (58% from fat) • carb. 24g • pro. 25g • fat 31g
• sat. fat 13g • chol. 79mg • sod. 1198mg • calc. 261mg • fiber 5g
Fruit & Pecan Stuffed Pork Chops
Makes 2 servings
2 1-inch (2.5 cm) thick boneless pork loin chops
(about 7-8 ounces [198 – 227 g] each)
1
1
⁄2 tablespoons (25 ml) finely chopped shallot or green onion
3 tablespoons (45 ml) chopped dried, pitted apricots
3 tablespoons (45 ml) chopped dried, pitted plums
1
⁄4 cup (50 ml) lightly toasted chopped pecans
1 tablespoon (15 ml) medium dry sherry
1
⁄2 tablespoon (7 ml) grainy Dijon-style mustard
1 teaspoon (5 ml) soy sauce, divided
1
⁄2 teaspoon (2 ml) dried thyme
1
⁄4 teaspoon (1 ml) freshly ground black pepper
1 teaspoon (5 ml) unsalted butter, melted
kosher salt and freshly ground pepper to taste (optional)
Preheat toaster oven to 400°F (200ºC). Use a sharp, pointed knife such as
a boning knife to cut a deep, wide pocket in each pork chop horizontally,
leaving the back and sides uncut. Reserve. Lightly coat the broiling rack
of the oven with cooking spray (or line the tray with aluminum foil).
Place shallot, chopped apricots and plums, pecans, sherry, mustard,
1
⁄2 teaspoon (2 ml) of the soy sauce, thyme, and pepper in a bowl and stir
to combine.
Divide the fruit-pecan mixture evenly and stuff each pork chop. Skewer
pockets closed with toothpicks or skewers if necessary. Combine remaining
soy sauce with melted butter and brush on chops. Season chops lightly
with kosher salt and freshly ground pepper to taste if desired. Arrange
chops on rack or lined tray and bake for 17 to 20 minutes. Use tongs to
turn chops over. Continue to bake until pork is cooked through (will mea-
sure 155-160°F (68-71ºC) when tested with an instant-read thermometer
and juices run clear), about 5 to 10 minutes longer if necessary. Let pork
chops rest, loosely covered, for 5 minutes before serving.
Nutritional information per serving:
Calories 615 (40% from fat) • carb. 29g • pro. 63g • fat 28g
• sat. fat 7g • chol.169mg • sod. 395mg • calc. 35mg • fiber 3g