The soup last week was delicious! That was the Picante Chicken Black Bean Soup. It was wonderful and only ended up being 6 points plus values for 1-1/2 cups! I put it with a salad or a good serving of vegetables and it made a wonderful dinner. If you try it, let me know what you thought.
Today I have something a little different… I’m not normally someone who gravitates to beef and red meat. But I came across this recipe from Rocco Dispirito and had to try it! The picture just looked so good! It did not disappoint. Everyone who ate it, loved it. Today (I made it last night) it’s gone. Definitely a keeper and will make it again and often! Give it a try.
1 large Vidalia onion, sliced thin
1 large green bell pepper, seeded and sliced thin
salt and pepper to taste
4 sprouted-grain hamburger buns or whole-wheat buns
3/4 c low-fat, low-sodium beef broth
3/4 c low-fat, low-sodium chicken broth
8 oz. sliced lean roast beef (from deli counter)
6 slices 2% reduced-fat-milk cheese
6 T ketchup
1. Heat a large nonstick sauté pan over medium-high heat. When the pan is hot, spray it well with cooking spray and add the onion and bell pepper. Season with salt and pepper to taste, cover the pan, and cook, stirring occasionally, until the vegetables have softened, about 12 minutes.
2. Meanwhile, heat a grill pan over high heat. When the pan is hot, split the buns in half and place them on the pan, cut side down. Allow the buns to char a little, about 1 to 2 minutes. Remove the buns from the grill pan and set them aside.
3. Combine the beef broth, chicken broth, and sliced roast beef in a medium sauté pan, using a fork to separate the roast beef slices. Heat the beef gently over medium heat until the broth is hot but not boiling. Drain the beef, reserving the broth.
4. Divide the beef among the bottom halves of the toasted buns. Top each sandwich with 1-1/2 slices of cheese. Top the cheese with the hot onion-pepper mixture, and then the ketchup. Close the sandwiches with the bun tops, and serve them with the warm broth for dipping.