It's Wednesday night, the middle of the week and I have no time to make dinner. Instead of running to a fast food joint, I turn to a sandwich. A quick, no cook meal that is filling, tasty, and good for me. Everyone always has ham or turkey on hand, but why not choose an alternative lunch meat for variety? Roast beef is a good option that plays nicely with the flavors of horseradish — leftover from yesterday's salmon and potatoes — and crushed fruit spread. If you don't like sprouts, substitute peppery arugula. Get this delish recipe when you, read more

Tangy Roast-Beef Sandwiches
From Cooking Light magazine

1/2 cup fat-free sour cream
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 tablespoons prepared horseradish
1 (16-ounce) unsliced loaf French bread
3/4 cup cranberry-raspberry crushed fruit (such as Ocean Spray)
3/4 pound very thinly sliced reduced-fat deli roast beef (such as Healthy Choice)
1 cup alfalfa sprouts

1. Combine first 3 ingredients in a small bowl. Cover and chill.
2. Cut loaf in half horizontally. Spread horseradish mixture over cut sides of bread. Spread crushed fruit over bottom half of bread; top with roast beef, sprouts, and top half of bread. Cut loaf into 6 pieces.

Serves 6.

Nutritional Information: CALORIES 445(18% from fat); FAT 8.7g (sat 4.4g,mono 2.2g,poly 1.1g); PROTEIN 23.1g; CHOLESTEROL 42mg; CALCIUM 61mg; SODIUM 1093mg; FIBER 2.7g; IRON 3.6mg; CARBOHYDRATE 67.2g

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