Turkey and Cucumber Sandwich
Download Handout Spanish Handout
Yield: 4
Ingredients:
- ½ cup plain fat-free yogurt
- 2 fresh dill sprigs, gently rubbed under cold running water, chopped
- ¼ cup onion, scrubbed with clean vegetable brush under running water, chopped
- ½ cup cucumbers, scrubbed with clean vegetable brush under running water, chopped
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt (optional)
- 8 slices whole wheat bread
- 8 ounces turkey breast, thinly sliced
Directions:
- Wash hands with soap and water.
- Rinse and prepare produce.
- Mix the yogurt, dill, onion, chopped cucumbers, pepper and salt (optional) in a medium-sized bowl. Spread mixture on 4 slices of bread.
- Top yogurt mixture with turkey and cover with a slice of bread.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
- Swap out the fresh dill for ½ teaspoon dried dill.
- Add cucumber slices on top of the turkey for more texture and nutrients.
- Use low-sodium deli turkey to reduce the amount of sodium in the recipe.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
Sources:
Recipe Credit: MyPlate Kitchen
- The Grain Chain
Tzatziki Dip
Download Handout Spanish Handout
Yield: 6 Servings
Ingredients:
- 1 small cucumber, scrubbed with clean vegetable brush under running water, chopped
- 1 Tablespoon fresh dill, gently rubbed under cold running water, chopped
- 1 ½ cups plain non-fat greek yogurt
- 2 garlic cloves, finely minced
- 2 Tablespoons olive or vegetable oil
- 1 Tablespoon white vinegar
- ½ teaspoon salt
Directions:
- Wash hands with soap and water.
- Rinse and prepare produce.
- Combine all ingredients in a bowl.
- Serve chilled with veggies for dipping or top a burger with the dip.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor