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Corned Beef Skillet Sandwiches




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Sylvia Clarkson, Garden Grove, CA, asked for a hot sandwich filling made with toamtoes and corned beef that she used to enjoy when she was a little girl. I never had anything that tasted like this when I was a little girl, but it sure is pleasing to this middle-aged grandma!
Serves 4





List of Ingredients



• 2 (2.5-ounce) packages Carl Buddig Lean Corned Beef, shredded
  
• 1/4 cup finely chopped onion
  
• 1 3/4 cups (one 14 1/2-ounce can) stewed tomatoes, coarsely chopped and undrained
  
• 1 teaspoon prepared mustard
  
• 3/4 cup (3 ounces) shredded Kraft reduced-fat Chedder cheese
  
• 4 reduced-calorie hamburger buns
  






Instructions



1. In a large skillet sprayed with butter-flavored cooking spray, saute corned beef and onion for 5 minutes. Stir in undrained stewed tomatoes and mustard. Lower heat and simmer for 15 minutes or until most of the liquid is evaporated, stirring occasionally. Add Chedder cheese. Continue simmering for 5 minutes or until cheese melts, stirring occasionally. For each sandwich, spoon about 1/3 cup mixture between a bun. Serve at once.
   






Final Comments


Each serving equals:
HE: 2 1/4 Protein, 1 Vegetable, 1 Bread
**********************************************************
211 Calories, 7gm Fat, 15gm Protein, 22gm Carbohydrate,
944mg Sodium, 200mg Calcium, 2gm Fiber
**********************************************************
DIABETIC: 2 Meat, 1 Vegetable, 1 Starch

"Healthy Exchanges Food Newsletter, October 1997, pg. 4."