Meatloaf Marinara Sandwiches
1 (17-oz) fully cooked meatloaf
8 slices Bakery sandwich bread
8 thin slices mozzarella cheese
8 teaspoons pizza sauce
2 tablespoons light mayonnaise
1 tablespoon grated reduced-fat Parmesan cheese
1 teaspoon Italian seasoning
additional pizza sauce (optional)
1. Preheat 2-sided tabletop grill. Remove meatloaf from packaging. (Remove all gravy and discard or save for another use. Be sure to have meatloaf as dry as possible to avoid making sandwiches soggy.) Cut evenly into eight slices and return to black plastic tray. Microwave on HIGH 3 minutes or until warm.
CALORIES (per 1/4 recipe) 500kcal; FAT 23g; CHOL 60mg; SODIUM 1370mg; CARB 46g; FIBER 2g; PROTEIN 29g; VIT A 10%; VIT C 6%; CALC 30%; IRON 20%
Italian Spinach Salad
1 seedless cucumber (rinsed)
6 ounces baby spinach leaves
1 cup grape tomatoes (rinsed)
1/4 cup Italian salad dressing
1. Cut half of cucumber into thin slices (reserve other half for another use). Place with spinach in salad bowl.
CALORIES (per 1/4 recipe) 80kcal; FAT 7g; CHOL 0mg; SODIUM 240mg; CARB 5g; FIBER 2g; PROTEIN 2g; VIT A 60%; VIT C 30%; CALC 6%; IRON 10%
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Utensils & Cookware
The coating on the sandwiches comes out crispy and flavorful. Try it on your favorite grilled sandwiches.
Recipe Version R-04/06-0032