Pulled pork or beef sandwich


1 serving 

Each Serving provides 
1 lean 
3 condiments 

Revolution Roll recipe 
  From Sandy’s kitchen

3 eggs at room temp (1 Lean)
3 tablespoons light cream cheese at room temp (3 Condiments)
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
1 packet stevia (1 Condiment) 

Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.

Add cream cheese and stevia to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching. 

Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again!

Makes 6 Rolls or 3 servings

2 Rolls is 1/3 Lean and 1.33 Condiments 

2.5 oz. shredded beef
1 slice low fat provolone cheese.
1 1/2 Tablespoons sweet and spicy GHudges bbq sauce
I cooked some pot roast in a crock pot. ( pork shoulder is good to in a crock pot. All depends on how long to cook is depending on the size of your meat. You want it to pull apart easily so as to shred it. Portion per serving is the same) Portion out 2.5 oz. for one sandwich. Pick off as much fat as possible. Put your hot meat on 1 bun then top with your 1 slice of provolone cheese and 1 1/2 Tablespoons BBQ sauce. Put the other bun on top and enjoy.   

You still have your 3 greens left to complete this meal. Sliced cucumbers and sliced peppers would totally be my choice. Great meal for summer BBQ’s. Most of the work the crock pot is doing for you.