1 6.3 - ounce package (2 fillets) grilled tilapia fillets with roasted garlic and butter, such as Gorton's® brand
4 slices very thin 100 percent whole wheat bread, such as Pepperidge Farm® brand
1/2 cup baby spinach leaves
2 slices tomato
2 3/4 - ounce slice reduced-fat Monterey Jack or part-skim mozzarella cheese
1 recipe Apple-Carrot Salad
Cook tilapia according to microwave package directions. Break cooked fish into pieces. Lightly coat a panini sandwich maker or a griddle with nonstick cooking spray. Preheat panini sandwich maker or a griddle over medium heat.
On two slices of the bread, layer spinach, tomato, fish, and cheese. Top with the remaining two bread slices.
Cook sandwiches about 3 minutes in the panini sandwich maker or about 5 minutes on the griddle or until browned on both sides. If using a griddle, weight sandwich down with a skillet and turn once halfway through cooking time. Serve with Apple-Carrot Salad.
1 small apple, cored and coarsely shredded
1 carrot, coarsely shredded
1/4 cup honey-flavor fat-free Greek Yogurt
1/4 teaspoon poppy seeds
In a small bowl stir together apple, carrot, Greek yogurt, and poppy seeds.
Nutrition Facts Per Serving:
Servings Per Recipe: 2
PER SERVING: 288 cal., 9 g total fat (4 g sat. fat), 67 mg chol., 533 mg sodium, 30 g carb. (5 g fiber, 13 g sugars), 25 g pro.
Fat (d.e): 1; Vegetables (d.e): 0.5; Lean Meat (d.e): 2.5; Starch (d.e): 1.5; Fruit (d.e): 0.5;