Main Course: Easy Reubens and Potato Salad

on May 21, 2004

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Reuben Sandwiches

12 slices rye bread
12 slices Swiss cheese
2 pounds corned beef, sliced thin
2 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Butter

Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until brown. Slice and serve.

The Skinny: Use lean corned beef, low fat Swiss, fat free Thousand Island dressing and fat free non-stick spray in place of the butter. You can also substitute low fat sliced turkey breast for the corned beef.

Warm German Potato Salad

3 pounds red potatoes, sliced
1/2 pound bacon, cooked until crisp and crumbled, reserve grease
1 large onion, diced
3 Tbsp. flour
1/ 3 cup vinegar
1 Tbsp. sugar
2 Tbsp. brown mustard
1/4 cup water
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Boil potatoes in water until just tender, drain and set aside. After frying bacon, saute onion in the bacon grease. Remove onion from grease and add to the potatoes. Add flour to bacon grease and stir until smooth. Add vinegar, sugar, brown mustard, water and salt and pepper and simmer until mixed well. Pour this mixture over the potatoes and mix well. Stir in parsley and crumbled bacon and serve warm.

The Skinny: Use low fat turkey bacon.