Monday, September 25, 2023

A Must-Try Super Bowl Sandwich, and Low Calorie Meals for a Healthy 2021

Planning for a great Super Bowl meal

We have a few weeks till the Super Bowl (Feb. 7), but it’s never too late to start testing the nibbles you’ll reach for during the first quarter of the Big Game. Here’s a recipe from Chef/Owner Michael Beltran at Chug’s Diner in Miami. 

Chug’s Cuban Sandwich

  • 16 oz. of rosemary olive oil sourdough (or any sourdough)
  • 4 slices honey ham
  • 4 slices black pepper salami
  • 2 slices (3 oz.) country pate
  • 4 slices Gouda
  • Cornichons to taste
  • Mayonnaise
  • Mustard

Begin by slicing a thin layer off the top of the loaf and then hollowing it out. Then spread the mayo and mustard on the bottom and layer the ingredients: pate, honey ham, salami, cornichons, cheese. Top with the sliced bread once it’s been filled, and panini press for 15-20 under low heat. If desired, spread plantain chips on top. 

Starting 2021 on the right calorie path

Our new year resolutions have the best intentions and a good dose of willpower, on Jan. 1 anyway.

And then comes the rest of the year.  

For those buying takeout meals – still the best way to eat restaurant food right now – consider some of the new, lower-calorie meals from Carrabba’s Italian Grill. The Italian chain has put some work into creating dishes under 500 calories. Take advantage of the work chefs have already done for you!

  • Veal Piccata: Thin cutlets of veal dusted with flour, sautéed and topped with lemon butter sauce, parsley and capers. (380 calories)
  • Chicken Marsala: Wood-grilled and topped with mushrooms and their Lombardo Marsala wine sauce. (450 calories)
  • Mahi Wulfe: Breaded, wood-grilled, topped with artichokes, sun-dried tomatoes and their basil lemon butter sauce. (380 calories)
  • Tuscan Grilled Pork Chop: Wood-grilled with their signature grill baste, olive oil and herbs. (390 calories)
Lynn Kalber
Lynn Kalber
Lynn Kalber was raised in Boca Raton and has always worked in Palm Beach and Broward counties. She is a career journalist, with 26 years at The Palm Beach Post alone, where she wrote feature and food articles, edited the food section and wrote about wine as part of the Swirl Girls.

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