Tuesday, July 29, 2008

Asparagus Veggie Melts

Okay, so Blaine is doing weight watchers again (down five pounds in his first week-- yahoo!), so my recipes may seem a little questionable for the next lil' while, BUT, you are a skinny lot so maybe you guys eat like this all the time. I just don't want you thinking I've gone soft and started eating like a bird or whatever. Truth be told I only eat Lucky Charms, BUT this thing I made tonight I remember from when I was on weight watchers and I thought it was pretty darn good.

It comes from one of the best cook books EVER Pillsbury Fast and Healthy Cookbook. You'll see a lot of recipes from there in my upcoming posts. Everything I have made from the cookbook is excellent and everything takes less than thirty minutes to make and uses food you have actually heard of. Awesomeness.


Asparagus Veggie Melts

6oz fresh Asparagus Spears (there was no asparagus at the store so I got frozen, lame)
1/4 C water
2 Tbs fat free mayo or salad dressing
1/2 tsp dijon mustard or brown mustard
1/4 tsp dried dill weed
1/2 (16-inch) or 1 (8-inch) loaf french bread, split lengthwise
1 C sliced fresh mushrooms
1/2 small red bell pepper, cut into rings (red peppers are $2, green are $.50, I choose green)
2 slices mozzarella cheese

Break or cut off tough ends of asparagus. In microwave safe dish arrange spears with tips in center. Add water and cover with microwave safe plastic wrap. Microwave on high for 3-4 minutes until it is crisp tender.

Meanwhile in a small bowl combine mayonnaise, mustard and dill, mix well. S0read mixture evenly over cut side of each half of bread. Top each sandwich with mushrooms, cooked asparagus and pepper rings. Cut cheese into one inch wide strips and arrange over peppers. Place on ungreased broiler pan or cookie sheet. Broil 4-6 inches away from heat for 1-2 minutes until cheese is melted.

Oh yeah, one time I made this for my friend Laurie and she thought it was tasty. So HA.

1 comment:

Anonymous said...

I made these tonight and they were a big hit! Delish.