Beef & Watercress Maki Rolls
For this healthy appetizer, make sure you don't get paper-thin roast beef--it's harder to work with. Instead, ask at the deli counter for medium-thick slices (number 3 on most meat slicers).
Equipment: Parchment paper
Tips: How to Make Maki Rolls
1. Place a slice of roast beef on a piece of parchment paper. Spread cheese over it in a thin layer all the way to the edges. Lay vegetables in a strip close to one long edge.
2. Starting with the edge closest to the vegetables, roll the beef up sushi-style, using the parchment to help you roll it closed.
3. Cut each roll crosswise into 6 equal pieces. Stand the rolls upright to serve.
1/2 lean protein, 1/2 fat