Tempeh Dagwood Sandwich

    Stacked up high and filled with smooth avocado, juicy tomato, and creamy cheese, this power-protein sandwich is a South Beach vegetarian favorite. Vegans can use nondairy mayo and soy cheese. If you have extra time, marinate the tempeh for up to an hour.
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon plus 1½ teaspoons cider vinegar
    • 1 garlic clove, minced
    • ½ (8-ounce) package soy tempeh
    • 1 teaspoon mayonnaise
    • 2 slices multigrain bread, lightly toasted
    • 1 ounce shredded reduced-fat cheddar cheese (3 tablespoons)
    • ¼ avocado, peeled and sliced
    • 2 slices tomato

    Whisk together soy sauce, vinegar, and garlic in a shallow bowl. Add tempeh and marinate for 10 minutes, turning once halfway through.

    Spray a medium nonstick skillet with fat-free cooking spray and heat over medium heat. Add tempeh, reserving marinade, and cook until well browned, 4 minutes per side. Remove from heat, add 2 tablespoons of the marinade to the pan, and flip tempeh once or twice until marinade is absorbed.

    Spread mayonnaise on 1 bread slice. Place tempeh on top and cover with cheese, avocado, and tomato. Top with remaining bread, gently press down, slice in half, and serve.

    • Makes 1 serving
    • Prep Time: 15 minutes (includes marinating)
    • Cook Time: 10 minutes
    Nutrition at a Glance
      Per serving: 450 calories, 19 g fat, 5 g saturated fat, 37 g protein, 38 g carbohydrate, 16 g dietary fiber, 860 mg sodium

    Peanut Butter and Jelly Cookies

    Who would believe you can get such a delectable cookie out of such a simple process and with so few ingredients? (That's right, there's no flour!) The not- too-sweet, deep nutty flavor -- topped with a touch of fruit -- is perfect for kids young and old. These cookies are so good that I need to remind you to limit yourself to one serving!
    • ¾ cup granular sugar substitute
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup creamy trans-fat-free peanut butter
    • 1 teaspoon baking soda
    • ¼ cup sugar-free jam, any flavor

    Heat oven to 350ºF. Line a baking sheet with parchment paper.

    Mix sugar substitute, egg, and vanilla together with an electric mixer on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.

    Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with ½ teaspoon jam.

    Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.

    • Makes 12 (2-piece) servings
    • Prep Time: 15 minutes
    • Cook Time: 14 minutes
    Nutrition at a Glance
      Per serving: 140 calories, 11 g fat, 2.5 g saturated fat, 6 g protein, 7 g carbohydrate, 1 g dietary fiber, 210 mg sodium
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