Sliders

From www.hungry-girl.com

Turkey Club Sliders
PER SERVING (entire recipe, 4 sliders): 288 calories, 7g fat, 1,194mg sodium, 34g carbs, 8g fiber, 5.5g sugars, 28.35g protein

These super-delicious, miniature club sandwiches make us smile -- make them soon, and you'll be grinning too!


Ingredients:
2 slices center-cut bacon or turkey bacon
3 slices light bread
2 tsp. fat-free mayonnaise, divided
2 medium iceberg lettuce leaves
3 oz. thinly sliced reduced-sodium turkey breast (about 6 slices)
2 large tomato slices

Directions:
Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, break or cut in half and set aside.

Toast bread slices. Lay one slice flat on a clean dry surface. Spread with 1 tsp. mayo. Top with 1 lettuce leaf, half of the turkey (about 3 slices), and 1 tomato slice.

Place a second slice of toasted bread on top of the tomato layer. Top with remaining lettuce leaf and turkey, followed by bacon halves and remaining tomato slice.

Spread remaining 1 tsp. mayo onto one side of the remaining bread slice, and place bread mayo-side down on top of sandwich.

Carefully slice sandwich into quarters, so you are left with 4 squares. Dig in!

MAKES 1 SERVING

HG Alternative: Bake and thinly slice your own skinless lean turkey breast; you'll save about 450mg sodium this way.


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Philly Cheesesteak Sliders
PER SERVING (entire recipe, 3 sliders): 295 calories, 8.5g fat, 653mg sodium, 21g carbs, 3g fiber, 3.5g sugars, 33g protein

One of the easiest ways to make three perfect slider buns? Cut up a hot dog bun! This version is beefy, cheesy, and Philly-licious!

Ingredients:
1/4 cup thinly sliced onion
1/4 cup sliced mushrooms
1/2 tsp. chopped garlic
4 oz. thinly sliced raw lean filet beefsteak (see HG Tip!)
Dash each salt and black pepper
1 light hot dog bun
1 slice fat-free American cheese

Directions:
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion, mushrooms, and garlic. Stirring often, cook until slightly browned, 3 - 4 minutes. Remove from the skillet and set aside.

Remove skillet from heat, re-spray with nonstick spray, and bring to medium-high heat. Add beef and season with salt and pepper. Cook for about 1 minute per side, flipping gently, until fully cooked. Remove beef from the skillet and set aside.

Split open the hot dog bun without separating the halves. Pile veggies onto one side and top with the beef. Tear cheese into 2 strips, and evenly place over the beef. Gently close the sandwich to keep filling from escaping.

Remove skillet from heat, re-spray with nonstick spray, and return to medium-high heat. Carefully place sandwich in the skillet with one of the bun's flat sides down. Cook until cheese has melted and bun is lightly browned, about 1 minute per side, flipping carefully and pressing down with a spatula to seal.

Using a serrated knife, evenly slice into 3 pieces. Eat up!

MAKES 1 SERVING

HG Tip! Slightly freeze the beef before slicing it -- this will make thinly slicing it easier!

HG Alternative: Can't locate any 80-calorie light hot dog buns? No worries. Just get the lowest-calorie buns you can find and adjust the calorie count of this recipe accordingly!