low-cal feeds a crowd quick

italian beef sandwiches

►►►make ahead up to 1 month

Prep: 20 minutes Freeze: up to 1 month Thaw: 30 minutes Roast: 3 hours at 325°F Broil: 3 minutes Makes: 12 servings

• 1 4-pound boneless beef sirloin or rump roast, cut into 2- to 3-inch pieces
• 1 0.7-ounce envelope Italian dry salad dressing mix
• 2 teaspoons dried Italian seasoning, crushed
• 1 teaspoon garlic powder
• ½ to 1 teaspoon crushed red pepper
• ½ cup water
• 12 hoagie rolls, split
•   Roasted red sweet pepper strips (optional)
•   Shredded provolone cheese (optional)

1. Trim fat from meat. In a large bowl combine beef, Italian dry salad dressing mix, Italian seasoning, garlic powder, and crushed red pepper. Place seasoned beef in a large resealable plastic freezer bag or freezer container. Freeze up to 1 month. (If using a freezer bag, lay bag flat in the freezer.)

2. To serve, let frozen seasoned beef stand at room temperature for 30 minutes. Preheat oven to 325°F. Transfer seasoned beef to a 13×9×2-inch baking pan. Drizzle with the ½ cup water. Cover with foil. Roast for 3 hours or until meat is tender. Remove meat with a slotted spoon. Using two forks, shred the meat; drizzle with some of the pan juices to moisten. Place meat on rolls. If desired, top meat with roasted red pepper strips and shredded provolone cheese. Place on a foil-lined baking sheet. Broil 4 to 5 inches from the heat for 3 to 5 minutes or until cheese is melted.

Per serving: 392 cal., 8 g fat (2 g sat. fat), 91 mg chol., 677 mg sodium, 36 g carb., 2 g fiber, 41 g pro.

Label everything you store in the freezer. Include the use-by date, as well as the quantity or number of servings.