Wednesday, November 10, 2010

Open-Faced Hot Roast Beef Sandwiches

Open-Faced Hot Roast Beef Sandwiches

1 (16 oz) pkg fully cooked beef pot roast
Cooking spray
1 garlic clove, minced
1 (12 oz) jar fat-free beef gravy
1 tsp chopped fresh rosemary
1 tsp ground black pepper
4 (l oz) slices sourdough bread, toasted

Remove beef from package, reserving juice; thinly slice beef.

Heat a large nonstick skillet coated with cooking spray over medium heat.
Add garlic, and cook 1 minute or until lightly browned, stirring constantly.
Add reserved juice, gravy, rosemary, and black pepper. Bring to a boil over
medium-high heat.

Add beef. Reduce heat and simmer, uncovered, 5 minutes. Serve over
sourdough bread.

Serves 4 (serving size: 3/4 cup beef and gravy mixture and 1 slice bread).
Exchanges: 1 Starch; 3 Lean Meat
Calories 255;Carbs 22g;Fat 5g;Fiber 1g;Protein 27g;Chol 60mg;Sodium 100mg

Weight Watchers Shortcut Cookbook

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