Tomato & Provolone Sandwiches

Makes 4 servings

There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with melted provolone cheese and tarragon-garlic mayo.

Ingredients

1 small clove garlic, finely chopped

1/4 cup low-fat mayonnaise

2 tablespoons chopped fresh tarragon or basil or 1 teaspoon dried

1 tablespoon lemon juice

1/4 teaspoon freshly ground pepper

Pinch of salt

8 slices whole-grain country bread

4 slices provolone cheese (about 4 ounces)

2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick

Preparation

1. Position rack in upper third of oven; preheat broiler.
2. Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, tarragon (or basil), lemon juice, pepper and salt.
3. Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
4. Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.

Nutrition per serving (1 sandwich): 389 Calories; 20 g Fat; 7 g Sat; 36 g Carbohydrates; 17 g Protein

Recipe from EatingWell Magazine:  July/August 2010: http://www.eatingwell.com/recipes/tomato_provolone_sandwiches.html.

Greek Chicken & Vegetable Ragout

6 servings, about 1 1/3 cups each

Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill.  Freezing this recipe is not recommended. |

Ingredients

1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots

1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges

2 pounds boneless, skinless chicken thighs, trimmed

1 14-ounce can reduced-sodium chicken broth

1/3 cup dry white wine

4 cloves garlic, minced

3/4 teaspoon salt

1 15-ounce can artichoke hearts, rinsed and quartered if large

1 large egg

2 large egg yolks

1/3 cup lemon juice

1/3 cup chopped fresh dill

Freshly ground pepper to taste

Preparation

1. Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker.
2. Arrange chicken on top of the vegetables.
3. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
4. Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.
5. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm.
6. Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

Nutrition per serving (1 1/3 cups): Calories: 355, Fat: 11g, Sat: 3g, Carbohydrates: 27 g, Protein: 34 g.

Recipe from EatingWell Magazine: January/February 2008: http://www.eatingwell.com/recipes/greek_chicken_vegetable_ragout.html.