Before rolling, toss thin strips of the ham, turkey, and cheese with the veggies.
Make the sandwiches first, then dip them in the egg-milk mixture and cook on a griddle until golden.
Create four open-faced sandwiches by layering vegetables with a little feta cheese.
Ground lamb joins roasted eggplant and feta cheese in these tasty pocket sandwiches.
These bite-sized appetizers can be served with fresh fruit on skewers.
Combine bread crumbs and Parmesan cheese in bowl. Dip eggplant slices in egg substitute, then coat generously with the breadcrumbs and Parmesan cheese.
Each serving contains about 137 calories, 10 g protein, 3 g fat (20 percent calories from fat), 11 mg cholesterol, 19 g carbohydrates, 2.5 g fiber, and 400 mg sodium.
You can buy ready-made raspberry mustard, but you won’t find the depth of flavor you get when you mix your own.
Low-calorie, kid-friendly recipe that provides 1 cup of healthy vegetables per serving!
A grown-up grilled sandwich.