Ingredients
1 Bakery baguette
1/2 cup sun-dried tomato spread (from Produce)
1/2 cup pineapple preserves
2 teaspoons red wine vinegar
4 (1-oz) slices provolone cheese
1 lb Deli fried chicken tenders
Butter cooking spray


Prep

• Preheat 2-sided tabletop grill.
• Cut bread diagonally into eight long 1/2-inch-thick slices, using whole loaf except ends.

Steps

1. 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. Spread chutney on one side of each bread 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 sandwiches with cooking spray; place on grill and press lid down firmly. Cook 5–6 minutes, occasionally pressing lid, until crisp and golden. Cut sandwiches in half. Serve with extra chutney for dipping.

CALORIES (per 1/4 recipe) 680kcal; FAT 23g; CHOL 95mg; SODIUM 1390mg; CARB 74g; FIBER 1g; PROTEIN 41g; VIT A 4%; VIT C 0%; CALC 25%; IRON 60%

Ingredients
1 (8.8-oz) pouch pre-cooked long grain rice
1 (15.5-oz) 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


Prep

• Microwave rice following package instructions.

Steps

1. Transfer rice to large bowl; stir in remaining ingredients.
2. Serve (or chill up to 24 hours).

CALORIES (per 1/4 recipe) 230kcal; FAT 3g; CHOL 0mg; SODIUM 790mg; CARB 42g; FIBER 7g; PROTEIN 8g; VIT A 2%; VIT C 20%; CALC 6%; IRON 10%