Robin just made the BEST light summer dinner!

Both recipes came from "Cooking Light" magazine.  They were fantastic and healthy.  We grew several of the veggies.

   FRESH~FRESH~FRESH!!!

THAI BEEF ROLLS:

Ingredients


1 1/2 tablespoons fresh lime juice 1 tablespoon dark sesame oil 1 tablespoon bottled ground fresh ginger (such as Spice World) 1 tablespoon bottled minced garlic 2 teaspoons fish sauce 3/4 teaspoon sugar 4 (8-inch) flour tortillas 2 cups torn Boston lettuce 12 ounces thinly sliced deli roast beef (She used cut up steak) 1/2 cup matchstick-cut carrots 1/4 cup chopped fresh mint

Preparation

Combine first 6 ingredients in a small bowl, stirring well with a whisk. Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture. Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef. Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving. Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

CREAMY COLESLAW WITH BACON:

Combine 1/3 cup light mayo,  1/3 cup reduced fat sour cream, 1 TBS minced seeded jalapeno pepper, 1 TBS white wine vinegar, 2 TSP sugar, 1/2 TSP salt, and 3 cooked and crumbled bacon slices.  (If you have dogs, you must cook one extra piece of bacon per pup).  Add 1 (16 ounce) package coleslaw, tossing well to cover.  Cover and chill.