Showing posts from September, 2007

Turkey Rollups


2 (8-oz.) pkgs. nonfat cream cheese, softened. 3 whole green onions, finely chopped. 1-oz. pkg. dry nonfat ranch salad dressing mix. 6 low-fat flour tortillas or soft lahvosh. 1/2 lb. low-fat turkey breast, roast beef, chicken or ham slices. 6 whole iceberg lettuce leaves. Directions:

Combine cream cheese, green onions and ranch mix; blend ingredients until mixed.
Divide cream cheese mixture among tortillas, spreading an even layer on each tortilla.
Place a lettuce leaf on each tortilla and top with 3 or 4 slices turkey breast.
Roll tortilla tightly in plastic wrap and refrigerate up to 2 days.

Quick Sloppy Joes


1 pound lean ground beef. 1 small onion, chopped .1/2 cup green pepper, chopped. 3/4 cup barbecue sauce.1/2 cup frozen corn, defrosted.1/4 tsp. salt. 1/8 tsp. pepper. 6 buns. Directions:

Brown ground beef, onion, and green pepper in large skillet. Drain off fat.
Add barbecue sauce, corn, salt, and pepper and heat thoroughly.
Simmer 5 to 10 minutes. Serve sloppy joes on buns.

Tuna Sandwich


1 (6-ounce) can white tuna, packed in water, drained and flaked. 1/2 cup Kraft fat-free mayonnaise. 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese. 3/4 cup finely chopped celery. 1/4 cup chopped onion J teaspoon dried parsley flakes. 4 reduced-calorie hamburger buns. Directions:

Preheat oven to 350 degrees.
In a large bowl, combine tuna, mayonnaise, and Cheddar cheese. Add celery, onion, and parsley flakes. Mix well to combine.
Evenly spoon about 1/2 cup tuna mixture between each bun.
Wrap buns in foil. Place wrapped sandwiches on a baking sheet and bake for 20 minutes. Serve hot.

Cream Cheese and Peanut Sandwiches


1/2 cup (4 ounces) Philadelphia fat-free cream cheese. 2 tablespoons Cary's Sugar Free Maple Syrup. 1/4 cup (1 ounce) chopped dry roasted peanuts. 8 slices reduced-calorie whole-wheat bread. Directions:

In a medium bowl, stir cream cheese with a spoon until soft. Stir in maple syrup. Add peanuts. Mix well to combine.
For each sandwich, spread about 3 tablespoons filling mixture between 2 slices of bread.
Serve at once or refrigerate until ready to serve.