Ingredients
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)

Steps

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.
2. Assemble each sandwich in this order: bread, 1 cheese slice, 2 teaspoons pizza sauce, 2 meatloaf slices, another cheese slice, and bread.
3. Combine in small bowl, mayonnaise, Parmesan cheese, and Italian seasoning. Spread half of mixture over top of sandwiches. Place sandwiches, coated side down, on grill. Coat tops and then close grill. Grill 3–4 minutes until bread is golden and cheese is melted. Optional: Heat additional pizza sauce for dipping in microwave on HIGH 1–2 minutes or until hot; stir and serve.

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%

Ingredients
1 seedless cucumber (rinsed)
6 ounces baby spinach leaves
1 cup grape tomatoes (rinsed)
1/4 cup Italian salad dressing

Steps

1. Cut half of cucumber into thin slices (reserve other half for another use). Place with spinach in salad bowl.
2. Add remaining ingredients; toss to coat and serve.

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%