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from todays SBD Daily Dish:

2 Summer Lunch Recipes

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TLT (Tofu, Lettuce & Tomato Sandwich)
Tuna and Bean Salad

TLT (Tofu, Lettuce & Tomato Sandwich)

Phase 2

Serves 2

Tofu is a versatile source of lean protein because it absorbs flavors — so you can use it in lots of tasty ways. In this case, we baked it in a combination of Dijon mustard, soy sauce, and adobo sauce for a pleasantly hot kick. The baked tofu is then used as the filling for this delicious sandwich.

Ingredients
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon adobo sauce from canned chipotle peppers, divided
7 ounces water-packed extra-firm tofu, drained and rinsed
2 tablespoons reduced-fat mayonnaise
4 slices crusty whole-wheat bread, toasted
2 pieces green-leaf lettuce
1 medium tomato, sliced

Instructions
1. Preheat oven to 475°:F. Coat a baking sheet with cooking spray.

2. Combine mustard, soy sauce, and 1/4 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into four 1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side.

3. Bake the tofu for 20 minutes.

4. Combine mayonnaise with the remaining 1?4 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted bread. Divide the tofu, lettuce, and tomato among 2 slices of toast and top with the remaining toast to make 2 sandwiches. Cut in half to serve.

Nutritional Information:
320 calories
10 g total fat (2 g sat)
0 mg cholesterol
37 g carbohydrate
21 g protein
6 g fiber
889 mg sodium

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Tuna and Bean Salad

Phase 1

Serves 4

With the saltiness of the capers and the smoothness of the sour cream and mayonnaise, this tuna salad really comes to life. Enjoy it for a satisfying lunch.

Ingredients
1 bunch watercress, tough ends trimmed
2 tablespoons water
1/2 clove garlic, thinly sliced
1 can (6 ounces) tuna, packed in water, drained and flaked
1/4 cup canned cannellini beans, rinsed and drained
1/8 sweet white onion, finely chopped
1/4 cup roasted red pepper, chopped
1 1/2 tablespoons mayonnaise
1 tablespoon fat-free sour cream
1/2 tablespoon red wine vinegar
3/4 teaspoon capers, rinsed and drained
Salt
Ground black pepper

Instructions
1. Coarsely chop the watercress stems until you have 1/2 cup. Rinse and dry the remaining watercress sprigs and set aside.

2. In a small saucepan, combine the chopped stems, water, and garlic. Bring to a boil over medium-high heat. Reduce the heat to low. Cover and simmer until the watercress stems are bright green, about 1 to 2 minutes. Drain and place in a large bowl. Add the tuna, beans, onion, and roasted pepper to the bowl and toss to blend.

3. In a blender or food processor, combine the mayonnaise, sour cream, vinegar, capers, salt, and black pepper to taste. Puree until smooth.

4. Serve the tuna mixture on the reserved watercress sprigs. Drizzle with the dressing.

Nutritional Information:
222 calories
11 g total fat (2 g sat)
40 mg cholesterol
8 g carbohydrate
23 g protein
2 g fiber
543 mg sodium