ARF/5-A-Day #106

by Cate on February 5, 2008

The other day when I was on Cooking Light’s website looking up a recipe, I spied a picture for their Monte Cristo Sandwich. Would you believe I’ve managed to go nearly 38 years and have never had a Monte Cristo Sandwich? I know, shocking.

It really is a strange mix of things that just happen to work. Who would have thought of putting together ham, Swiss cheese, eggs, raspberry preserves and confectioners’ sugar, only to call it dinner? Mmmm, so good and it totally hit the spot. And with the addition of the raspberry preserves, this one manages to just squeak in for my own ARF/5-A-Day contribution this week.

Before I forget, ARF/5-A-Day will be taking a break and skipping next week (more on that on Thursday), but will be back the following week, so keep on making your Antioxidant Rich Foods, fruits and vegetables. Now onto what everyone else cooked up…

P.S. Last night’s post was Number 1000 – how cool is that? Hard to believe we’re fast approaching three years on Sweetnicks! Thanks for joining me for the ride so far.

Cooking Is Medicine has a surprise guest chef this week. Check out her site to see who made this Sunday Roast with Vegetables – perfect Winter comfort food:

Table for Two shares her perfect for ARF/5-A-Day contribution, Veg-tastic Spaghetti:

Newcomer A Scientist in the Kitchen serves up Tuna Sandwiches with Black Sesame Seeds for a unique twist:

Cooking the Books is back this week with her hearty Baked Lima Beans Parmigiana. A Mark Bittman recipe, with the addition of red wine, she’s got MY mouth watering!

Diet, Dessert and Dogs goes vegan with her Molten Chocolate Cakes that not only contain spinach, but zucchini too!

Newcomer Culinary Bazaar plates up the very colorful Vegetarian Paella:

Sarah from What Smells So Good celebrates healthy hearts with her adorable Sweet Red Roasties:

Yup, The Chocolate Lady has done it again. Never heard of bell fruit before. It is seriously hard to believe that she lives only an hour away from me – I’ve got to get out more!

If I didn’t know better, I would have thought this entry from Mediterranean Cooking in Alaska was dessert, but instead it’s a gorgeous Roasted Beet and Garlic Tart:

And lastly, another newcomer, Lost in the Kitchen shares her Date, Banana and Rum Loaf. Go on and check out her site for all the details, and welcome a very new food blogger to our happy little community.

Monte Cristo Sandwiches
Recipe courtesy of Cooking Light

3 tablespoons honey mustard
8 (1-ounce) slices white bread
4 (1-ounce) slices Swiss cheese
1/4 pound thinly sliced smoked ham
1/3 cup fat-free milk
2 large egg whites (I used one whole egg)
Cooking spray
2 teaspoons powdered sugar
1/4 cup seedless raspberry jam

Spread about 1 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide ham evenly over cheese. Cover with the remaining 4 bread slices, mustard sides down. Combine milk and egg whites in a shallow dish. Dip both sides of each sandwich into milk mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook sandwiches for 3 minutes on each side or until lightly browned. Sprinkle each sandwich with 1/2 teaspoon sugar; top each with 1 tablespoon jam.

Yield: 4 servings

Nutritional Information: CALORIES 387(27% from fat); FAT 11.5g (sat 6g,mono 3.7g,poly 0.9g); PROTEIN 20.7g; CHOLESTEROL 40mg; CALCIUM 366mg; SODIUM 840mg; FIBER 1.6g; IRON 2.1mg; CARBOHYDRATE 49.1g

Be Sociable, Share!

{ 2 comments… read them below or add one }

Ricki February 6, 2008 at 4:12 am

Cate,
Once again, a terrific roundup. I love the great variety and colors being shared here! Tuna sandwiches looked fascinating, and the vegetarian paella is right up my alley. But I think the most intriguing was the Roasted Beet and Garlic Tart (even though those heart-shaped roasties were awfully cute!).

Reply

Kristen February 6, 2008 at 1:14 pm

Can’t wait to hear from you again next week ;)
It is hard to believe they were able to lighten up a Monte Cristo sandwich! That looks fantastic!

Reply

Leave a Comment

CommentLuv badge

Previous post:

Next post: