Ingredients:  

1 4.5 oz can tuna (in water) drained

1/4 cup carrots, shredded

1/4 cup diced celery

1 tbsp red onion, minced

1 tbsp light mayonnaise (Hellman's Light)

1 tsp red wine vinegar

salt and pepper

2 slices light whole wheat bread 

2 slices 2% cheese

2 slices tomato

 

Directions:
Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
Heat a large skillet over low heat. Spray skillet with oil, and place two slices of bread on top. Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty. Serve immediately.

 

Servings: 2 • Serving Size: 1 opened face sandwich 
Calories: 231.1

 Fat: 6.3 g

Protein: 28.6 g

Carb: 14.7 g

Fiber: 3.5 g    

 

SkinnyTaste.com

Ingredients:

Coarse salt and freshly ground pepper

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 onion, finely chopped

2 garlic cloves, minced1 1/2 teaspoons chopped fresh oregano

1/2 ounce grated Parmesan cheese (3 tablespoons)

1 tablespoon dried breadcrumbs

8 ounces lean ground turkey

8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut

1/4 inch thick (about 3 cups)

1 cup homemade or store-bought low-sodium chicken stock

4 ounces baby spinach (about 5 cups), washed well

 

Directions:

Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.

Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.

Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.

Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.

Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

 

WholeLiving.com

Ingredients:

1 cup liquid egg whites
1/2 cup vanilla coconut milk 
1 cup chocolate brown rice protein powder
1/4 cup amaranth flour (could sub it with oat flour or buckwheat flour)
2 tablespoons 100% cocoa
3 tablespoons crunchy peanut butter!
1 teaspoon instant coffee
1 teaspoon baking powder

 

 

Directions:

1. First, I greased a glass baking pan, floured it up a bit so they wouldn’t stick and boom! on it went the above mixture!!

2. Blended together and baked at 325 degrees F for ~35 minutes.

 

ProteinPow.com

 

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