Potato & Egg Italiano Sandwich( From Eating Clean)

lisablueeyes

Potato & Egg Italiano Sandwich
makes 2 Sandwiches

INGREDIENTS:

1 whole egg
2 egg whites
1/4 cup potato, peeled and diced
1 1/2 tsp olive oil, divided
1 tbsp water
1/4 cup sweet red pepper, diced
1/4 cup onion, diced
1 clove garlic, finely minced
1 1/2 tsp fresh basil, finely chopped
1 1/2 tsp low-fat Parmesan cheese
Dash of ground black pepper
2 small whole-wheat Italian rolls, each cut in half
8 leaves raw spinach (about 1/2 cup)
4 slices tomato





INSTRUCTIONS:

Beat together whole egg and egg whites in a small bowl; set aside.


Sauté potato in medium pan with water and 1/2 tsp oil over medium heat. After 5 minutes, add red pepper, onion and garlic; cook until soft, then pour in eggs.


Meanwhile, in a separate bowl, mix basil, cheese, black pepper and remaining tsp of oil.


Stir eggs gently, then flip and cook until done.


Spread 1/2 basil-cheese mixture on top half of each roll. Then put 1/2 of egg mixture, 4 spinach leaves and 2 slices of tomato on other half of each roll; cover with roll top.


NUTRIENTS PER SANDWICH:

Calories: 230
Total Fat: 8 g
Sat. Fat: 1.5 g
Carbs: 29 g
Fiber: 5 g
Sugars: 6 g
Protein: 12 g
Sodium: 310 mg
Cholesterol: 95 mg

lilRicki

OMG that sounds way better than the plain bagel and apple i'm eating right now...I bought the Eating Clean book but it hasn't come in the mail yet...if that's what I can expect I'm even more excited! thanx for the post!

crucible_13

I think I'll give it a try. Here's one from Clean Eating Magazine:

PASTA ROLL-UPS WITH TURKEY AND SPINACH
CALORIES: 234
FAT: 3 g
CARB: 27 g
PROTEIN: 28 g
NUTRIENTS PER SERVING:
INGREDIENTS:
INSTRUCTIONS:
• 1 tsp. extra-virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 lb ground turkey breast
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 28-oz can whole tomatoes in juice
• 1 tsp salt
• 8 sheets dried high-protein or whole-wheat lasagna
• 1 10-oz box frozen chopped spinach, thawed
• 1 15-oz container non-fat ricotta cheese
• 1 egg
• 3/4 cup shredded reduced-fat mozzarella cheese
1. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic
and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until
meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to mediumlow
stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden
spoon.
2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow
to cool in a colander.
3. Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add
ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
4. Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Lay a cooked lasagna noodle at
in front of you. Use your ngers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled
pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce
over roll-ups, then top with remaining 1/2 cup mozzarella.
5. Bake, covered with foil, for 20 minutes. Remove foil and broil
for 5 minutes or until the rollups are browned and bubbly.

xDeannaGarciax

YUM-YYYYYYYYYYY! Thanks for sharing.

lisablueeyes

This looks yummy!! How many servings is this??

I think I'll give it a try. Here's one from Clean Eating Magazine:

PASTA ROLL-UPS WITH TURKEY AND SPINACH
CALORIES: 234
FAT: 3 g
CARB: 27 g
PROTEIN: 28 g
NUTRIENTS PER SERVING:
INGREDIENTS:
INSTRUCTIONS:
• 1 tsp. extra-virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 lb ground turkey breast
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 28-oz can whole tomatoes in juice
• 1 tsp salt
• 8 sheets dried high-protein or whole-wheat lasagna
• 1 10-oz box frozen chopped spinach, thawed
• 1 15-oz container non-fat ricotta cheese
• 1 egg
• 3/4 cup shredded reduced-fat mozzarella cheese
1. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic
and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until
meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to mediumlow
stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden
spoon.
2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow
to cool in a colander.
3. Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add
ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
4. Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Lay a cooked lasagna noodle at
in front of you. Use your ngers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled
pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce
over roll-ups, then top with remaining 1/2 cup mozzarella.
5. Bake, covered with foil, for 20 minutes. Remove foil and broil
for 5 minutes or until the rollups are browned and bubbly.

Raynedancer

Thanks
Saving this for later......Bumpity-Bump

crucible_13

The recipe for Pasta Roll-Ups with Turkey & Spinach above is for 8 servings.