I love bread. It’s my weakness. So I love when I can find a way to indulge a little and still keep it a little healthy.

Ingredients:

4 (1/4 oz.) packages active dry yeast
4 cups 110 degree warm water
1 cup 110 degree warm milk
6 Tbsp brown sugar substitute
1/8 cup sugar substitute
1/4 cup shortening
1/4 cup molasses
2 cups rye flour
10 cups all purpose flour
1/4 cup caraway seeds

Directions:

1. Pour the warm water into a large mixing bowl. Sprinkle in the yeast and stir until the yeast is completely dissolved. Pour in the warm milk and both sugar substitutes. Stir to dissolve the sugar substitutes. Let yeast mixture sit until it becomes frothy.

2. Add the shortening, molasses and both types of flour. Beat with an electric mixer on medium until the mixture becomes very smooth.

3. Fold in the caraway seeds. The mixture should form a soft dough if not add 2 Tbsp flour at a time, stirring after each addition, until a soft dough forms.

4. Lightly flour a flat surface. Turn the dough onto the floured surface and knead with your palms until smooth and elastic. This process takes about 6 minutes or so.

5. Coat a large bowl with a non stick cooking spray on the bottom and up the sides. Place the dough into the bowl and coat with the cooking spray. Cover with a towel and place in a warm area allowing the dough to rise double its size. This takes about 1 hour to achieve.

6. Remove the towel and punch the dough down with your fists. Lightly flour the flat surface again and place the dough on the floured surface.

7. Divide the dough into four sections and form into loaf shapes. Place the loaves into 4 loaf pans.

8. Cover with towel again and allow to rise for another 30 minutes.

9. Preheat the oven to 375 degrees. Bake the bread for 30 minutes or until golden brown on the outside. Allow to cool before slicing.

Nutritional Information: (Approximate Values based on 1 slice of bread)

106 calories; 1 g fat; trace saturated fat; 1 mg cholesterol; 225 mg sodium; 21 g carbohydrates; 1 g fiber; 3 g protein

This recipe is great for your lunchbox.

Chicken and Grape Salad in a Pita

Ingredients:

2 cups cooked chicken breast, cubed
1 cup seedless red grapes, halved
1 cup diced celery
1/2 cup slivered almonds
1/2 cup shredded Low-Moisture Part-Skim Mozzarella cheese
6 whole grain pita pockets
1/4 cup light Ranch dressing, more or less
1 cup shredded red or green leaf lettuce
1 tomato cut into wedges

Instructions:

Combine all ingredients (except the pita and lettuce) in a bowl and toss lightly.  Place the lettuce in the bottom of the pita.  Scoop mixture into the pitas evenly and serve with tomato wedges.

This recipe gives you some of everything.  Protein, fruit, veggie, carbs and fiber.  A power packed pita.

Mexican Chicken Wraps

This is a great option for leftover chicken.  Especially if you have grilled chicken left.  Can also be served over lettuce as a salad that doesn’t need any dressing.  MMMM

Ingredients:

2 cups skinless boneless chicken breast, cooked and cubed
1/2 cup light sour cream
1/2 cup chunky salsa
2 tablespoons light mayonnaise
1 cup  shredded low or non-fat cheddar cheese
1 cup shredded lettuce
4 cholesterol free flour tortillas about 10 inches in diameter

Instructions:

Combine salsa, mayonnaise, and the sour cream.  Then mix in the cheddar cheese and chicken.  Evenly scoop onto the tortillas and sprinkle with lettuce.  Fold over the sides and serve.

We just got back from our favorite little bavarian town of <a href=”http://www.leavenworth.com”>Leavenworth</a> and boy I could have used one of these healthier options for the reuben.  It’s amazing how you get used to less greasy foods and the real thing just doesn’t taste as good anymore.  Give this reuben a try and add some yummy german potato salad made with cidar vinegar as a side dish with carrot sticks.  You’ve instantly got a dinner out of a lunch idea.

Good for the Heart Turkey Reubens

Ingredients:

1/4 cup nonfat Thousand Island salad dressing
8 slices dark rye or pumpernickel bread
8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken
1/2 cup sauerkraut, rinsed and well drained
4 slices low-fat Swiss cheese (1 1/2 ounces)
Vegetable oil spray

Spread salad dressing on 4 slices of bread. Top remaining 4 slices with meat of choice, sauerkraut and cheese. Top with dressing spread bread slices, dressing side down.  Spray  skillet with vegetable oil. Cook over medium heat  until toasted and cheese melts, turning once.  Repeat with remaining sandwiches.