NUTRITION

SERVINGS

INGREDIENTS

5 oz beef brisket

0.5 whole whole wheat bun

2 tbsp low-sugar BBQ sauce

1 cup shredded cabbage and carrot mix

2 tbsp plain nonfat Greek yogurt

1 tsp apple cider vinegar

1 tsp Dijon mustard

0 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  In a small mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, sea salt, and black pepper until the dressing is smooth and creamy.

• 2

  Add the shredded cabbage and carrot mix to the bowl and toss thoroughly until every piece is coated in the yogurt dressing, then set aside.

• 3

  Place a skillet over medium heat and add the olive oil, followed by the sliced beef brisket, garlic powder, and smoked paprika.

• 4

  Sauté the brisket for 3 to 4 minutes until it is heated through and slightly browned at the edges.

• 5

  Pour the low-sugar BBQ sauce over the brisket in the skillet and stir for 1 minute to glaze the meat evenly.

• 6

  Lightly toast the whole wheat bun in a toaster or on the skillet until the interior is golden brown.

• 7

  Assemble the sandwich by mounding the saucy brisket onto the bottom bun, topping with a generous portion of the crunchy slaw, and placing the top bun on top.