Lighter Turkey Reuben for #WeekdaySupper

The Reuben is a classic sandwich that stands tall on its own two feet. But sometimes, we need a lighter touch. This lighter turkey reuben is the perfect healthier version of the original.

Lighter Turkey Reuben

For years, I’d heard people rave over reubens and never saw the draw. First, I hated rye bread. Second, sauerkraut is meant for hot dogs. Third, corned beef? Seriously, what was there to ever like about this sandwich? But as I grew up, my taste buds changed and I started wondering if I might, in fact, like a reuben. Still, I wasn’t ready to try it. More time passed and I found myself out for a birthday lunch at this great little hipster restaurant that has never steered me wrong. They had a reuben and I bit the bullet, ordering it.

After that, I became a woman obsessed. I couldn’t stop thinking about that sandwich. I ordered it at every place that carried it (some notably better than others but let’s be real. Everyone can’t be perfect). It wasn’t until a few weeks ago that I wanted to make my own. But alas, I’m lightening and corned beef isn’t high on my list of things to eat. I made a few simple adaptations and ended up with a really great, lighter turkey reuben that packs the same flavor punch as its fattier counterpart. All the basics are still there: the rye bread, the sauerkraut, the Thousand Island dressing (just a lighter version) and the swiss cheese. I swapped out corned beef for smoked turkey and, dare I say, I like it better that way.

 Lighter Turkey Reuben

The key here is not to toast the bread but to cook this like a grilled cheese sandwich. Assemble all of your ingredients and put the rye bread cap on. Then, get just a little bit of butter and swipe it on your griddle. Plunk the sandwich down and cook that baby until it is golden and crisp and perfectly melted. Flip, repeat, stuff in face. I ate three reubens last week (on three different days so I feel ok about it). This sandwich, seriously. Love!

5.0 from 1 reviews

Lighter Turkey Reuben for #WeekdaySupper
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Serves: 2
 

Ingredients
  • 4 slices rye bread
  • 3 Tbsp. fat free Thousand Island dressing
  • ½ cup sauerkraut
  • 4 ounces smoked turkey lunch meat
  • 2 slices swiss cheese

Instructions
  1. Place two slices of rye bread on a clean, dry surface. Top each with 1½ Tbsp. Thousand Island dressing.
  2. Top with ¼ cup sauerkraut, 2 ounces of turkey and 1 slice of swiss cheese. Place the other slice of rye bread on top.
  3. Heat a griddle over medium high. Melt a small pat of butter, then place the sandwich on the griddle. Cook until golden brown, then flip and repeat until the cheese is melted and both sides are golden.

And be sure to stop and check out the rest of the Weekday Supper posts!

Monday - Asian Peanut Noodles with Chicken by Recipes Food and Cooking
Tuesday - Sanma Teriyaki by A Mama, Baby & Shar-pei in the Kitchen
Wednesday - Turkey Reuben by Feed Me, Seymour
Thursday - Chicken with Lemon and Olives by eating in instead
Friday - Milk Poached Cod with Winter Greens by Nik Snacks

 

Sunday Supper Movement

Buffalo Chicken Waffle Chip Nachos

When it comes to Super Bowl eats, there is none more quintessential than buffalo chicken in one form or another. I’m a big lover of buffalo chicken nachos and so, these crispy buffalo chicken waffle chip nachos were born. You do not want to miss out!

Buffalo Chicken Waffle Chip Nachos

Remember when I told you about that red onion jam I had on my honeymoon? It was the most amazing, epic jam ever? Second only to that was the buffalo chicken dip. It was an odd order for us, we never really order dip. See, dip is an easy thing to mess up, since there always seems to be more dip than chips or bread triangles. But this dip was perfect. The right ratio of ingredients, shredded celery on top and instead of tortillas, kettle chips.

Buffalo Chicken Waffle Chip Nachos

When the Daily Meal contacted me about their Tyson’s Chicken sponsored contest, my mind immediately went to those kettle chips and that buffalo chicken dip. But honestly, I still didn’t want dip. Nachos are more my thing and I knew those kettle chips would be so perfect as a nacho base. The recipe in itself is so simplistic, it almost feels like cheating to call it that. Kettle chips (we used a waffle cut variety), buffalo chicken tenders, celery, cheese (of the cheddar and blue variety, naturally) and a sprinkling of green onions. From start to finish, these came together in 25 minutes. The chicken is tender and spicy, cooled by the blue cheese and dressing drizzle. And the chips stay crispy with every bite.

Buffalo Chicken Waffle Chip Nachos

If you’re planning on hosting a party this weekend, consider tossing these on your menu.

5.0 from 1 reviews

Buffalo Chicken Waffle Chip Nachos
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Serves: 2
 

Ingredients
  • 6 Tyson’s buffalo chicken tenders
  • 2 ½ cups Kettle-style chips (waffle cut is ideal)
  • 1 large celery stalk, diced
  • 2 green onions, chopped
  • 1 cup shredded cheddar cheese
  • ½ cup crumbled blue cheese
  • ¼ cup blue cheese dressing
  • 2 Tbsp. buttermilk

Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with foil. Place the tenders on the sheet and bake for 20 minutes until crispy.
  2. While the tenders bake, mix the blue cheese dressing with the buttermilk and stir until combined. This is not necessary, but I wanted my dressing to have a thinner, saucy consistency.
  3. Divide the chips between two plates. Once the tenders are finished, remove from oven and slice into chunks.
  4. Sprinkle the chunks evenly between the two plates. Top with celery, cheddar cheese and blue cheese. Sprinkle on green onions, then drizzle with dressing.

 

Tangy Mustard Dressing

Dressing is an integral part to any salad, if you ask me. This tangy mustard dressing has a zip and flavor perfect for spooning on top of any leafy bed of greens. 

Tangy Mustard Dressing

Since the beginning of the year, I’ve been eating more salads than I ever have before. That’s not to say I’m eating a lot of salad. I’m not. But in general terms, more than ever shoveling leafy greens into my mouth. I know some people who love salad. I think my husband could eat it every day and always be satisfied. For me, it’s really just a precursor to a bigger and better meal. But it’s been somewhat fun, trying out different proteins and grains, seeing what flavor combos I can come up with and eat.

For this month’s Secret Recipe Club, I was assigned 84th & 3rd. To say I was excited would be a huge understatement. JJ’s recipes are amazing, of course. I wouldn’t expect any different. But for me, the big draw is her photos. They are out of this world beautiful. I knew when picking a recipe that I wouldn’t even bother trying to make my photo look like hers, there is no comparison. Choosing a recipe wasn’t a walk in the park either, since so many of her meals are flavorful, healthy and awesome.

Since I’ve been eating LOADS of salads (haha, yeah right), I went with a dressing. Tangy mustard dressing, to be exact. I made one very simple change to her original recipe, and that was a spoonful of honey. The original recipe calls for wholegrain mustard (the only kind, you yellow loving folks are weird), olive oil and apple cider vinegar. Once I mixed it up, I found it was a little bit too tangy for me so I just tossed in the honey to cut through the tarty flavor. I’ll be spooning this stuff over my salad all week!

Tangy Mustard Dressing
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Ingredients
  • 1 heaping Tbsp. whole grain mustard
  • 2 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. honey

Instructions
  1. Place all ingredients in a mason jar. Shake vigorously.
  2. Keep refrigerated.

 

Maple Lattes

Maple lattes have just enough sweetness to satisfy your sweet tooth without totally overwhelming it. 

Maple Latte

I know I have raved non-stop about the espresso machine I received for Christmas. So don’t worry, I’m not going to be annoying and talk about that today. Instead, I’m going to talk to you about the difference between a cappuccino and a latte (and then, I’ll gush about my new adorable props).

I always thought that the difference between a latte and a cappuccino is the amount of espresso in the drink itself. 2/3 espresso, 1/3 milk for the cappuccino and 1/3 espresso, 2/3 milk for the latte. That is so, so wrong. I’ve been telling people that. I’ve actually been saying it and acting as if I had any idea what I was saying. What a dummy, right?

Maple Latte

Here’s the actual difference between a latte and a cappuccino: the milk. That super frothy drink you grab in the morning, with lots of fluffy milk? That’s a cappuccino. You pour all that milky foam over top of the espresso. In a latte, you use warm milk and mix it with the espresso, pouring whatever small amount of foam that has formed over top. Now, I wasn’t completely full of crap when I said 1/3 espresso, 2/3 milk for a latte. You do pour more milk over the espresso than in a cappuccino but ultimately, the difference really comes down to the style of milk.

Regardless, the important thing about serving is to have really adorable glasses. I snagged these glasses, the cute milk pitcher and the silver tray from the thrift store this past weekend for less than 10 bucks. Score! Perfect for lattes. I made sure to put a tiny hit of maple syrup in mine to give it just a hint of sweetness. Since the new year started, I’ve been eliminating sugar in my coffee. It’s been a long, hard process but the maple syrup gives just enough to make me happy. And I think it will make you happy, too!

Maple Lattes
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Serves: 2
 

Ingredients
  • 2 shots of hot espresso
  • ⅔ cup milk
  • 2 Tbsp. maple syrup

Instructions
  1. Heat the milk in a microwave for 1 minute and 30 seconds.
  2. Divide the espresso between two cups.
  3. Pour the milk over the espresso and swirl in the maple syrup.

 

Super Bowl Eats and Treats

Super Bowl Sunday is upon us and that means lots of delicious eats and treats! It is one of the best Sundays of the year, if only because of the food and commercials. Check out some of these amazing noshes from some fantastic food bloggers!

Super Bowl Eats

Appetizers

Jacked BBQ Pulled Chicken Nachos from BakesinSlippers
Pepperoni Pizza Pull Apart Loaf from The Chef Next Door
Sweet and Spicy Firecrackers from Eat It and Say Yum
Reuben Cheesy Loaf from Recipes, Food and Cooking
Loaded Baked Potato Rounds from Love Laugh Cook
Homemade Texas Salsa from Bowl of Delicious
Lemon Broccoli Hummus from Local Savour
Bloomin’ Onion Bread from The Cooking Jar
Pizza Dip from Bakes in Slippers
Buffalo Cauliflower Bites from Feed Me, Seymour

Entrees

Classic Fried Chicken Fingers from Feed Me, Seymour
Walking Taco Salad from O Taste and See
Famous Buffalo Wings from Texan New Yorker
Bacon Wrapped Meatloaf Stuffed Peppers from Thyme for Cocktails
Barbecue Chicken Stromboli from A Dish of Daily Life
Vegetarian Lentil Sloppy Joes from Feed Me, Seymour

Desserts

Snickers Popcorn from SweetPhi
Crispy Marshmallow and Almond Butter Buckeyes from AZ Grab A Plate
Snickers Crescent Rolls from Homemade Interest