food | everyday easy
st a r t
to
f in is h
20
m inutes
BUDGET
$3.17 per serving
s t a r t
to
f in is h
30 minutes
BUDGET
$1.92 per serving
V
a
cup white wine vinegar or cider vinegar
1
tsp. sugar
%
tsp. ground black pepper
1
17-oz. pkg. refrigerated cooked Italian-style
herbed beef roast au jus
1
cup sliced baby or regular size red
or yellow sweet peppers
2
square whole grain ciabatta rolls or buns
4
slices provolone cheese
2
Tbsp. snipped fresh Italian (flat-leaf) parsley
1. Preheat broiler. In a large microwave-safe
bowl combine vinegar, sugar, and pepper. Stir in
undrained beef and sliced peppers. Cover and cook
on high (100% power) for 4 minutes.
2. Meanwhile, split rolls and place cut sides up
on baking sheet. Broil 3 to 4 inches from heat for
1 minute or until lightly toasted. Top each roll with
cheese; broil
1
to
2
minutes until cheese is melted.
3. Using a fork, coarsely shred beef. Stir in parsley.
W ith slotted spoon, mound beef mixture on rolls.
Sprinkle with additional snipped parsley. Serve with
any remaining cooking liquid. Serves 4.
e a c h
s e r v in g
341 ca
l, 15gfat, 78 mgchol, 774 mg
sodium
, 22
g carb, 2 gfiber, 31 g pro.
1
medium eggplant (about
1
lb.)
1
cup bottled marinara sauce
1
cup seasoned croutons, crushed
V
i
cup shredded Parmesan cheese
4
hero or hoagie buns, split
Fresh basil leaves (optional)
1. Preheat oven to 400°F. Lightly coat a baking
sheet with
nonstick cooking spray.
Peel eggplant
(optional); cut in ^ ‘inch-thick slices.
2. Place marinara in a shallow dish. In a second
shallow dish add croutons and half the cheese. Dip
eggplant in marinara then crouton mixture; press
to coat. Place eggplant on prepared baking sheet.
Lightly coat with cooking spray. Bake 15 minutes or
until breading is browned and eggplant is tender.
Remove from oven.
3. On baking sheet, toast buns for 2 minutes or
until lightly toasted. Meanwhile, transfer remaining
marinara to small microwave-safe bowl; heat for
30 seconds. Place eggplant on toasted buns, top
with marinara and cheese. Sprinkle basil leaves.
Makes 4 servings.
e a c h
s e r v in g
423 cal, 9 gfat, 7mgchol, 1,011 mg
sodium
, 73 g carb, 9 gfiber, 13 gpro.
Serve w ith fresh salad greens and sliced apples
and/or pears.
Serve w ith strips of crisp and colorful
vegetables—carrots, celery, jicam a, cucumbers,
or sweet pepper strips.
