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Chicken Philly Open Faced Sub

09/27/2014

Chk PhilClick the photo to jump straight to the recipe.  As I have mentioned before, my husband and I have very different tastes.  He likes a steak um sub with just meat, bacon, and cheese.  While I am sure it tastes good, it doesn’t appeal to me.  I actually like the variety, color, and satisfaction I get from having veggies with most of my meals.  It’s crazy how my tastes have changed over the last 5 years!  I was SUPER excited when I found chicken steam um sandwich thins at the store!  So far, I have only seen them at one store.  They are not cheap, but it is worth it to me for this beautiful sandwich!

Here are the ingredients I used for my sub this time:

Ing1

I usually tend to just dump whatever veggies look good, but I measured this time so I could share it with you.  I’m pretty sure measuring it made me actually use more because I don’t remember my sandwich ever being this big before!!   😀

I used 3 of the chicken sandwich steaks along with 1 cup of mushrooms and 1 1/2 cups of bell peppers.

Chicken Sandwich Steaks
Chicken ready to cook

I had the peppers and mushrooms in the freezer already. I bought them pre-cut and recipe ready.  I break up the chicken just to make them easier to cook and mix in with the veggies.  This meal is so simple!  I just added everything to a skillet over medium high heat and cooked and stirred until the chicken was cooked and the veggies were done to my liking.  Then I added 1 serving of 2% cheese (28g) and cooked just until the cheese melted.

Ready to cook!
Almost done!

I lighted toasted my bun in the toaster oven and used 1 Tbsp of fat free mayo.  Then I just dumped the skillet out over my bun.  Eat with a fork!!

Chk Phil

 

UPDATE:  To make this even easier, create meal kits!  Since the 3 main ingredients are all frozen, I figured I could combine them into servings and store them in the freezer that way.  Usually I make this at the same time I am making a steak sub for my husband, so it seems to be a lot to juggle and have everything ready at the same time.  I don’t know why I didn’t think of this before!

I measured out the veggies and broke up the chicken into small pieces.  I put each meal into a labeled bag.  Multiple meals can then go into a larger freezer bag for storage.  Don’t forget to label your bags!!

One Meal
Ready for freezer!

Now when I am ready to make this, I can just dump the entire bag into my skillet!!

Chicken Philly Open Faced Sub

Not Really Hungry
Finally - a calorie friendly Philly!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Main Dish
Servings 1 serving
Calories 412 kcal

Ingredients
  

  • 3 Chicken Sandwich Steaks
  • 1 cup mushrooms
  • 1 1/2 cups bell peppers
  • 1/4 cup 2% Shredded Cheese
  • 1 Bob Evans Brat Bun
  • 1 Tbsp Fat Free Mayo

Instructions
 

  • Measure vegetables and break sandwich steaks into pieces, if desired.
  • Add sandwich steaks and veggies to skillet over medium-high heat.
  • Saute and stir until chicken is fully cooked, about 3-4 minutes.
  • Drain excess water from skillet.
  • Add shredded cheese and cook until melted.
  • Toast bun, if desired.
  • Spread mayo onto bun.
  • Dump chicken and veggies onto bun.
  • Eat with a fork!

Notes

9 Points+
Points+ value was calculated without veggies, since these veggies are 0 points+. Full nutrition stats include vegetables.

 

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Filed Under: Recipes Tagged With: #recipes

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