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Main Dish: BREAD BOWLS STUFFED WITH CREAMY BEEF SALAD - from Elaine, Staff Site
FROM 5 & UNDER, p. 31

Serves 4
Serving Size 2 filled roll halves
Points per serving 4 Points

4 (1-ounce) crusty white or whole-grain rolls, halved (Antioxidant whole-grain)
1/2 pound thinly sliced roast beef, trimmed of all visible fat
2 tablespoons reduced-fat mayonnaise (0 Trans-fatty Acids & 1 Saturated fat)
2 tablespoons fat-free sour cream ( 0 Saturated fat)
2 teaspoons prepared horseradish packed in vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste
1 small head romaine lettuce, cleaned and very thinly sliced (about 8 cups) (Folic Acid lettuce)

Pull out the soft bread inside the rolls to make hollowed-out bread shells. Tear the bread lining into small pieces. Roll up the beef slices cigarette-style and slice into quarter-inch strips.
Whisk together the mayonnaise, sour cream, horseradish, salt, and pepper in a large bowl. Add the lettuce, the reserved bread pieces, and the beef; toss until well coated. Spoon about 1 cup of the mixture into each roll half and serve at once.
Express Lane: You can make the filling ahead of time, if you like. Prepare the salad, omitting the bread pieces; cover and chill up to 3 hours. Toss the bread pieces with the salad just before filling the bread bowls.


cblessum on 8/2/2007