Use low-fat or fat-free lunch meats. They are good in sandwiches or cut into strips on top of a salad.
Buy leaner meats, such as turkey, chicken or veggie dogs.

Put leftover chicken or turkey strips in a tortilla to make a cold fajita (add strips of raw red and green peppers and onions). Use fat-free sour cream as a dressing.

Stuff a pita-bread “pocket” with vegetables, fat-free cheese and bits of leftover grilled chicken.
Cut up vegetables such as onion, carrot, celery and green peppers to add to tuna salad. Mix vegetables and water-packed tuna with fat-free mayonnaise or, for a different taste, mix with a fat-free salad dressing.

Chunky bits of leftover chicken mixed with fat-free mayonnaise, raisins, shredded carrots and sliced almonds is a great chicken salad. Serve it in a pita-bread pocket. Top it with salsa for a Southwestern flavor.
Mix cranberry sauce and fat-free mayonnaise to add to a turkey sandwich.

When buying peanut butter, choose an “all-natural” option. For jelly, buy one that 100% fruit and does not contain high fructose corn syrup. This will make peanut butter and jelly sandwiches much healthier.

Sliced ham and low-fat or fat-free cheese with mustard is great on rye bread.

Low-fat cheese makes a good sandwich with tomato slices and mustard or fat-free mayonnaise on a whole-grain roll.

Slice leftover pork tenderloin and top with barbecue sauce for a hot or cold sandwich.

Make grilled-cheese sandwiches with low-fat or fat-free cheese and serve them with raw carrot and celery sticks.

 

 

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