Roast Beef Roll-Ups
Makes 2 servings
POINTS® value | 5 per serving
If you have a pepper grinder, use it. Bigger chunks of pepper add bite
to these sandwiches.
Ingredients
* 2 Tbsp light cream cheese
* 2 7-inch whole wheat tortillas
* 6 oz deli-style roast beef
* Freshly ground pepper to taste
* 1 cup chopped Romaine lettuce
* 2 Tbsp mustard, horseradish-variety
Instructions
* Spread 1 tablespoon cream cheese down the center of each
tortilla and top each with 3 ounces of roast beef. Grind some fresh
pepper over top. Place 1/2 cup of lettuce on each tortilla, drizzle
each with 1 tablespoon of mustard and then roll tortillas up. Yields 1
roll-up per serving.
Eat with: Macho Gazpacho
Macho Gazpacho
Makes 6 servings
POINTS® value | 2 per serving
Have leftover vegetables? Your blender will transform them into a
cool, refreshing soup.
Ingredients
* 29 oz canned diced tomatoes, no-salt added, 1/2 of juice reserved
* 2 Tbsp olive oil
* 2 Tbsp red wine vinegar
* 1 English or seedless cucumber, peeled and chopped
* 1 small green pepper, chopped
* 1 small onion, chopped
* 3 Tbsp fresh lemon juice
* 1 tsp dried basil
* 1/2 tsp red pepper flakes
* 1/2 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
Instructions
* Pour tomato juice, oil and vinegar into a blender. Add tomatoes
and remaining ingredients and pulse until liquefied and well blended.
(Note: Always start the blender with a little liquid in the bottom;
that helps it process the chunkier vegetables.) If necessary, process
the soup in two batches. Chill soup in refrigerator for an hour and
then season to taste with salt and pepper. Yields about 1 cup per
serving.
Eat with: A simple mixed-greens salad with fat-free Italian
dressing and a tablespoon of grated or shredded Parmesan cheese (1
POINTS value per tablespoon of cheese)
*Optional: Top each serving with 4 large fresh boiled or steamed
shrimp (does not change POINTS values per serving)
