Prep time: 15-20 minutes

Serves: 2

Ingredients:

-          Two hard-cooked eggs, cooled under running water

-          One tablespoon of fat-free sour cream

-          Two teaspoons of reduced-fat mayonnaise

-          ¼ of a teaspoon of Dijon mustard

-          ¼ of a cup of celery, chopped fine

-          Two slices of reduced-fat whole wheat bread

-          Paprika for garnish (optional)

-          A pinch of salt (optional)

Directions:

1. Cut each egg in half and carefully remove the yolks.
2. Discard one yolk.
3. In a small bowl, mash up the remaining egg yolk and add the sour cream, pickled relish, salt (optional), mustard and mayonnaise.
4. Stir to mix it all up well and then add in the celery.
5. Chop up the egg whites and stir them into the yolk mixture.
6. Spread the mixture on each slice of bread.
7. Serve open-faced and should you so desire, garnish with a soft sprinkling of paprika.
8. Lettuce and tomato also optional.
9. Enjoy!

Prep time: About 15 minutes

Serves: 4

Ingredients:

-          Two cups of ready-made and shredded coleslaw mix

-          ¼ of a cup of non-fat or light mayonnaise

-          One tablespoon plus one teaspoon of mango chutney

-          Four whole-wheat flour tortillas

-          Eight ounces of thinly sliced and roasted chicken or turkey breast

-          12 fresh spinach leaves (or four Boston or Bibb lettuce leaves)

Directions:

1. Combine the coleslaw mix, mayo and chutney and toss to mix well. Set this mixture aside.
2. Warm the tortillas according to package directions.
3. Lay the tortillas on a flat surface and layer a quarter of the chicken or turkey over the lower half only of each tortilla – leaving a one and a half inch margin on the right and left sides.
4. Top the chicken or turkey on each tortilla with a quarter of the coleslaw mixture, followed by the spinach or lettuce.
5. Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling.
6. Cut each wrap in half and serve immediately.
7. Enjoy!

BARBECUED BEEF

4 to 5 lb beef roast

1 cup cider vinegar

salt to suit your taste and diet

pepper to taste

1 can (8-oz) tomato sauce

1 medium yellow onion, chopped

1/4 cup Worcestershire sauce

2 cups water

1 1/2 cups catsup

1 tbsp mustard

Splenda Brown Sugar Blend to taste

1 tsp chili powder

Put roast in a Dutch oven and with the water and vinegar;bring to a boil, lower heat and simmer until tender, probably about 3 hours.  Drain the liquid from the roast.

In a mixing bowl, whisk together the tomato sauce, chopped onion, Worcestershire sauce, catsup, mustard, salt, pepper, chili powder, and brown sugar blend until well blended.

Chop or tear roast into small pieces or shreds.  Return meat to pan and add the sauce mixture.  Simmer over low heat for 1 hour.

Serve on whole wheat buns with your choice of condiments.