`Grilled Skirt Steak With Cucumber and Corn Salad

A plate of delicious steak salad with slices of grilled steak topped with a colorful mix of diced cucumber, corn, radishes, tomatoes, and cilantro. A glass of water, a fork, and a small bowl of black sesame seeds are next to the plate. MyFitnessPal Blog

This recipe is an ideal dinner for a busy weeknight meal because it can be on the table in less than 30 minutes.

The post Grilled Skirt Steak With Cucumber and Corn Salad appeared first on MyFitnessPal Blog.

A sandwich with smoked salmon, lettuce, diced red onions, and a creamy spread sits invitingly on a white surface. In the background, there are extra sandwiches buns, a glass of water, a bowl of mustard, and a piece of leafy lettuce. MyFitnessPal Blog

When you want to avoid carbs and still have a sandwich, make cloud bread. These eggy puffs stand in for a bagel in a bagel-and-lox style sandwich, so you can skip wheat, gluten and carbs while enjoying a classic.

Active time: 20 minutes | Total time: 50 minutes.

Cloud Bread and Lox Sandwiches

Ingredients

2 large (50g) eggs, separated
4 oz (113g) low-fat cream cheese, softened and separated
1/4 tsp cream of tartar
4 tsp Dijon mustard
4 oz (113g) lox
4 tsp minced red onion
4 leaves lettuce

Directions
Preheat the oven to 300°F (150°C). Line a sheet pan with parchment paper and reserve. Separate the eggs and put the egg yolks in a medium bowl. Add 1 oz. (2 tbsp/30g) of the Neufchatel cheese to the egg yolks and beat with a fork until smooth. Set aside.

In a stand mixer using the whisk attachment, or in a bowl with an electric mixer, whisk the egg whites and cream of tartar on low speed to mix, then raise the speed to high and whip to achieve firm peaks.

Dollop about 1/4 of the beaten egg whites into the yolk mixture and fold in roughly to lighten the mixture. Add the rest and fold in gently to keep the whites lofty.

Scoop 1/2-cup portions of the batter and drop them on the prepared pan, leaving a couple of inches in between, to make 4 cloud breads. Spread to an even 1-inch thickness, making them as round as possible. Bake for 30 minutes, until golden on top and firm to the touch. Cool to room temperature before peeling off the paper, about 15–20 minutes.

For sandwiches, use a serrated knife to split each cloud bread in half. Chop the lox and divide into four portions. Gently spread 1/4, about 2 tbsp, of the Neufchatel on the bottom half of each bread, then top with 1 tsp Dijon and 1/4 of the lox. Sprinkle each with 1 tsp red onion. Top with a lettuce leaf and close the sandwich. Serve immediately.

Serves: 4 | Serving Size: 1 Sandwich

Nutrition (per serving): Calories: 140; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 108mg; Sodium: 274mg; Carbohydrate: 5g; Dietary Fiber: 0g; Sugar: 2g; Protein: 12g

Nutrition Bonus: Vitamin A: 7%; Potassium: 169mg; Calcium: 6%

Originally published January 2019; Updated date July 2026