16 small whole-wheat or multigrain rolls, cut in half
4 slices low-fat cheese, cut into quarters (optional)
16 to 20 cherry tomatoes, cut in half
16 small pieces lettuce
4 slices low-fat cheese, cut into quarters, optional
Set aside 2 tsp onion for homemade ketchup. In a large bowl, mix together remaining onion, turkey, soy sauce and spices. Form 16 little patties, about 2 inches in diameter, with clean, slightly damp hands. Place patties on a tray or plate.
Heat nonstick or cast iron pan over medium-high heat for 1 minute. Mist pan with cooking spray; let heat for 1 more minute. Add patties and cook for about 2 to 3 minutes per side, or until juices run clear when pressed down with a spatula.
To assemble sliders, place 1 patty on bottom half of a roll, top with 2 to 3 cherry tomato halves, 1 lettuce leaf and 1 piece cheese, if desired; then add top half of roll. Serve with 1 to 2 tsp Homemade Ketchup. Repeat with remaining patties and accompaniments.
Sassier than a sandwich, paninis make for a delicious, clean quick-fix meal. If you don't have a countertop grill, put paninis in a hot skillet and use another heavy skillet to press them down as they toast.
With its creamy Thousand Island dressing, stacked corned beef or pastrami and Swiss cheese, the traditional reuben is a high-calorie affair. Our version uses a homemade tomato dressing, Jarlsberg cheese, ham and turkey for a full-flavor version under 300 calories
Grated zucchini adds extra juiciness and a slight sweetness to these crowd-pleasing sliders. While the brilliant pink hue of our beet tzatziki might seem surprising, the method of swapping out cucumber for beets is quite traditional in certain regions of the Mediterranean. If the pink is too much, though, opt for golden beets.
These Asian-infused breakfast patties have enough bite for Sunday morning breakfast or brunch-worthy entertaining, but their eight-minute time frame also makes them a go-to for any hectic weekday morning!