Sandwiches 

Bagles with Vegetables 

Fluffy whipped cream cheese on doughy bagels is a favorite; add crisp and colorful sliced vegetables for a lunch time treat or for snacks.

1 carrot, sliced in thin rounds 
1 pint cherry tomatoes, halved
1 cup black olives, sliced
1 bell pepper, seeded and thinly sliced
1/4 pound alfalfa sprouts
1 cucumber, thinly sliced
2 bagels
1 (12-ounce) container whipped cream cheese

Arrange the vegetables on a platter. Spread cream cheese on the bagel halves. Invite diners to decorate each with desired vegetables.

Makes 4 servings.

Corndogs

8 hot dogs
2 tablespoons cornmeal
1 tablespoon granulated sugar
1 cup pancake mix
2/3 cup water

Mix together cornmeal, sugar, pancake mix and water. Dip franks in batter, draining the excess over the bowl. Fry in deep fat for 2 to 3 minutes at 375 degrees F. Drain on paper towels.

Low Fat Egg Salad

1 cup liquid egg substitute
1/4 cup chopped celery
1/4 chopped onion
2 tablespoons fat-free mayonnaise
12 slices whole wheat bread
6 lettuce leaves
1 large tomato, cut into 6 thin slices

Pour egg substitute into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10 minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely.

Dice egg and place in a small bowl. Add celery, onion and mayonnaise; mix well. On each of 6 bread slices, place a lettuce leaf and a tomato slice; top each with 2 to 4 tablespoons egg salad and finish with a remaining bread slice.

Makes 6 servings. 

Additional Resources