Sandwiches that make you say WOW

yummy sandwich

This is a simple recipe that results in some mouth-watering sandwiches, perfect for Meetings, Brunch or Pot Lucks.  Warm sandwiches with the hint of sweetness make them quite addictive.

  • 1 Package of Original Hawaiian RollsDSC_6929-e1447699961712
  • 1 lb of Meat (Turkey, Ham or Beef) Also if you are looking to feed vegetarians consider using cucumber, tomato or any veggie you desire.
  • 12 slices of cheese (swiss and cheddar or the most popular but any cheese will do the trick.
  • 1 stick butter
  • 2 TBS brown sugar
  • 1 TBSP each of the following:
    Worcestershire
    Dried mustard
    Poppy seeds

Spray baking pan with veggie spray

cut in halfCut bottoms off the Hawaiian rolls you can do this as one pig piece it is much easier

Please the bottom portion in the pan
Lay on the meat (or veggie)
Then the cheese
Then the tops

Melt the remaining ingredients together, pour and spread over the sandwiches as evenly as possible. Refrigerate for up to 24 hours before cooking

Bake at 350 for 20 minutes,
Serve warm
They tend to stick together so you might want to cut them apart before serving.

Serving size on the average is about 2 sandwiches each but these are pretty tasty you might plan for needing extra

This recipe serves 6

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Main Course or Appetizer – Lasagna Cup Cakes

lasagna cupsIngredients:
2 cups of marinara sauce
1 lb of ground beef
24 wonton wrappers
3 cups of shredded mozzarella
1 cup of shredded Parmesan
4 oz of ricotta
Directions:
Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
Brown beef and season with salt and pepper.
Cut wonton wrappers into circle shapes using a biscuit cutter (I just used my kitchen cooking scissors)
Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.
Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese.
Top with a little meat and marinara sauce.
Then layer with another wonton wrapper and repeat the layers.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
Then enjoy!

Main Course – Tropical BBQ Cup Cake – Weight Watchers

Tropical Main Course Cup Cakes

Hawaiian BBQ “Cupcakes” 
Source: Emily Bites Original
 

Ingredients:
1 2/3 cups cooked boneless, skinless chicken breast, chopped up small or shredded
½ cup chopped fresh pineapple (if you can’t find fresh you can use canned NO SYRUP)
4 T  barbecue sauce
1 T chopped scallions
16 wonton wrappers
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:

1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    In a medium bowl, combine the chicken, pineapple, scallions and barbecue sauce. Stir to combine until fully coated.
3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes.” WW P+:  4 per cupcake
139 calories, 11 g carbs, 3 g fat, 12 g protein, 0 g fiber

Breakfast – Overnight French Toast

french toast

Overnight French Toast Casserole

Source:  Tablespoon.com

Serves:  16 squares

Ingredients:
1/4  cup butter
3/4  cup brown sugar
4  eggs
1 1/2  cups milk
1  teaspoon vanilla
1  tablespoon powdered sugar
Enough to sprinkle Brown sugar, white sugar, & cinnamon
1 loaf French toast bread
butter, for spreading
maple syrup
powdered sugar

Directions:
Melt butter and then add brown sugar – stir until mixed.  Spread butter/brown sugar mix into bottom of 9×13 pan.

Lay down a layer of french toast bread (cut off crusts if desired).

Beat eggs, milk, vanilla & powdered sugar. Ladle half of egg mixture onto bread.  Sprinkle with brown sugar and cinnamon.

Spread thin layer of butter on one side of french toast bread for next layer (cut crusts if desired).  Lay down second layer of bread, butter side up.  Ladle remaining egg mixture on top.  Sprinkle with white sugar and cinnamon.

Cover and refrigerate overnight.

In the morning, remove from refrigerator, uncover, and preheat oven to 350.  Cook for 45 minutes.  Before serving, drizzle with maple syrup and sprinkle powdered sugar on top.

Main Course – Taco Cups – Weight Watchers

taco cup cake

  • 1 ½ t chili oil (found near the Asian ingredients)
  • ½ lb 95% lean ground beef
  • 1 T taco seasoning
  • ¾ c canned black beans, drained and rinsed
  • 16 wonton wrappers
  • 5 T + 1 t of queso dip or salsa con queso
  • 1 c chunky salsa
  • 1 c reduced fat shredded Mexican cheese

 

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside

2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 taco cupcakes. Weight Watchers Points Plus: 4 per cupcake

Nutrition Information per cupcake from myfitnesspal.com: 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber

Dessert – Mini Pineapple Upside Down Cake

recipe 1

Mini Pineapple Upside Down Cakes Recipe!

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits

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