03/17/2021
Happy St. Patrick’s Day ☘️
Here’s a healthy spin on corned beef & cabbage...a traditional St. Paddy’s Day favorite!
Reuben Wraps with Russian Dip
[2 Servings: 1 Lean, 2 Green, 3 Condiment,1 snack]
~Cook Corn Beef in a Crock-Pot or oven. ~Measure out 8 ounces cooked meat (4 oz per serving)
~Blanch 4 large Cabbage leaves, set aside.
~For "Sauerkraut"
1/4 cup cider vinegar
1/2 cup water
1/4 teaspoon caraway seed
1/2 teaspoon mustard seed
1/4 teaspoon allspice
1/4 teaspoon coriander seed
1/8 teaspoon fresh grated ginger
1/4 teaspoon bay leaves, crushed
1/2 teaspoon dill w**d
1/4 teaspoon cinnamon
~In a large saucepan combine ingredients plus ½ cup water from Crock-Pot CornBeef. Bring to a boil. Reduce heat and add 2 cup thinly shredded cabbage into the saucepan, cooking until tender.
~Strain shredded cabbage of extra water.
To assemble Wraps:
~Place 4 blanched Cabbage leaves on 2 separate plates.
Add 2 oz beef to each leaf.
Top each with ½ oz low fat Swiss cheese
Add ½ cup "kraut" and pickle slices.
~Serve with Russian Dip (recipe below) or spread inside wrap
~Roll or Wrap and enjoy!
Homemade Light Russian Dip
[4 Servings: 2 Condiment]
Ingredients:
½ Tablespoon onion
2 oz Chobani plain nonfat Yogurt
2 Tablespoon No Sugar Added ketchup
1 teaspoon horseradish
Dash of Frank's Red Hot Sauce
½ teaspoon Worcestershire sauce
⅛ teaspoon sweet paprika
⅛ teaspoon salt
Directions:
~Use a personal blender, pulse onion then add remaining ingredients.
~Divide into 4 equal portions. (Store extra in fridge for later)