Biggest Loser Recipes
Biggest Loser Recipes From The Hit Reality Show The Biggest Loser
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your symptoms or medical condition.
Gourmet Roast Beef Roll-Ups
Ingredients
1 Tbsp. fat-free cream cheese
1/4 to 1/2 tsp. chili garlic sauce
1 whole-wheat flour, 96% fat-free tortilla (8" diameter)
1/4 cup roasted red bell pepper strips*
1/4 cup loosely packed chopped fresh basil leaves
3 oz. shaved cooked London Broil or lean,
low-sodium deli roast beef
1/4 cup of jarred roasted bell peppers
Instructions
1. In a small bowl, combine the cream cheese and chili garlic sauce to taste. Stir to mix well.
2. Place the tortilla on a cutting board. Spread the cheese mixture evenly over about
two-thirds of the tortilla to the edges. Top the cream cheese mixture with the pepper strips, basil, and roast beef.
3. Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it.
4. Space 8 toothpicks evenly across it and poke them into the tube so they go through and touch the cutting board. With a sharp knife, cut between the tortilla to make 8 pieces.
5. Take one piece and push the toothpick through so that the roll is evenly spaced in the center. Repeat with the remaining pieces. Arrange, spiral side up, on a serving plate.
6. Serve your roast beef immediately or cover with plastic wrap and refrigerate for up to 6 hours.
Serves 1
226 Calories, 22g Protein, 30g Carbohydrates, 5g Fat , 1g Saturated Fat, 35mg Cholesterol, 3g Fiber, 409mg Sodium
1 Tbsp. fat-free cream cheese
1/4 to 1/2 tsp. chili garlic sauce
1 whole-wheat flour, 96% fat-free tortilla (8" diameter)
1/4 cup roasted red bell pepper strips*
1/4 cup loosely packed chopped fresh basil leaves
3 oz. shaved cooked London Broil or lean,
low-sodium deli roast beef
1/4 cup of jarred roasted bell peppers
Instructions
1. In a small bowl, combine the cream cheese and chili garlic sauce to taste. Stir to mix well.
2. Place the tortilla on a cutting board. Spread the cheese mixture evenly over about
two-thirds of the tortilla to the edges. Top the cream cheese mixture with the pepper strips, basil, and roast beef.
3. Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it.
4. Space 8 toothpicks evenly across it and poke them into the tube so they go through and touch the cutting board. With a sharp knife, cut between the tortilla to make 8 pieces.
5. Take one piece and push the toothpick through so that the roll is evenly spaced in the center. Repeat with the remaining pieces. Arrange, spiral side up, on a serving plate.
6. Serve your roast beef immediately or cover with plastic wrap and refrigerate for up to 6 hours.
Serves 1
226 Calories, 22g Protein, 30g Carbohydrates, 5g Fat , 1g Saturated Fat, 35mg Cholesterol, 3g Fiber, 409mg Sodium