Ingredients
1/2 cup sun-dried tomato spread (from produce)
1/2 cup pineapple preserves
2 teaspoons red wine vinegar
1 Bakery baguette
4 (1-ounce) slices provolone cheese
1 pound Deli fried chicken tenders
butter cooking spray

Steps

1. Preheat 2-sided tabletop grill. Prepare chutney by combining tomato spread, preserves, and vinegar in microwave-safe bowl. Cover and microwave on HIGH 30 seconds to soften; mix until well blended.
2. Cut bread diagonally into eight long 1/2-inch-thick slices, using whole loaf except ends. Spread chutney on one side of each slice. Layer half of bread slices (chutney-side up) with cheese and chicken tenders. Top with remaining bread slices; gently compress sandwiches to flatten for grilling.
3. Coat grill with cooking spray. Place sandwiches on grill and press lid down firmly. Cook 5–6 minutes, occasionally pressing lid, until crisp and golden. Slice sandwiches in half. Serve with extra chutney for dipping.

CALORIES (per 1/4 recipe) 831kcal; FAT 24g; CHOL 93mg; SODIUM 1381mg; CARB 74g; FIBER 1g; PROTEIN 40g; VIT A 4%; VIT C 0%; CALC 22%; IRON 48%

Ingredients
1 (8.8-ounce) pouch pre-cooked long grain rice
1 (15.5-ounce) can red beans (drained and rinsed)
1/4 cup pre-diced fresh tomatoes
1/4 cup pre-diced green peppers
1/4 cup pre-diced red onions
1/3 cup light Caesar salad dressing
1 tablespoon lime juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps

1. Squeeze rice pouch to break rice apart and tear opening to vent. Microwave on HIGH 1 minute or until rice is warm and tender.
2. Place rice in large bowl and stir in remaining ingredients. Serve (or chill up to 24 hours).

CALORIES (per 1/4 recipe) 230kcal; FAT 6g; CHOL 0mg; SODIUM 936mg; CARB 39g; FIBER 6g; PROTEIN 8g; VIT A 5%; VIT C 17%; CALC 4%; IRON 10%