Meat Main Dishes

A Mexican twist on an Italian favorite. Pick up a couple bottles of our Margarita Mambo Cocktail Mixers and you’ve got yourself a low points Cinco de Mayo feast!

Nacho Stuffed Shells

20 shells uncooked jumbo shells

15 oz canned tomato puree

1 1⁄ 4 cup fat free salsa

1⁄2 tsp garlic powder

2 Tbsp reduced sodium taco seasoning

1⁄2 cup water

1⁄4 cup Weight Watchers Reduced fat whipped cream cheese spread

16 oz fat free canned refried beans

4 oz chopped green chilies

1⁄3 cup Weight Watchers Reduced fat Mexican cheese

2 Tbsp cilantro, chopped (optional)

1⁄4 cup fat free sour cream (optional)

1⁄2 pound uncooked ground turkey breast

Preheat oven to 350°F.  In large bowl, stir together tomato puree, salsa and garlic powder. Spread 3/4 cup sauce mixture in bottom of a 13 x 9 x 2-inch baking pan. Reserve remaining sauce.  Cook pasta according to package directions until al dente. Rinse with cold water and drain.  Cook turkey in a large skillet sprayed with cooking spray, over medium heat, breaking pieces up until turkey is no longer pink. Stir in taco seasoning, water and cream cheese, stirring until cream cheese is melted; simmer until thickened. Stir in refried beans and green chilies.  Fill shells with bean mixture, using 2 tablespoons filling per shell. Place filled shells in prepared baking dish, top with remaining sauce.  Cover with foil and bake 30 minutes; sprinkle with cheese and cilantro, if desired. Uncover and bake 5 to 10 more minutes.  Serve topped with cilantro and sour cream (optional). Enjoy!  Serves 6.

SmartPoints:  8

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This  classic, yet easy, entree is jazzed up with a sweet, tangy glaze – making it extra special for the Easter table. There is almost no entree as easy as a baked ham. The sweet, tangy glaze makes it extra-special – and can be whipped up in seconds.

Raspberry-Mustard Glazed Ham

1⁄2 cup jam, raspberry, seedless

1⁄4 cup Dijon Mustard, grainy-variety (with whole mustard seeds)

3⁄4 tsp black pepper, coarsely ground

1⁄2 tsp red wine vinegar or apple cider vinegar

2 pound cooked lean ham, smoked

Preheat oven to 325°F. Line a small baking pan with nonstick aluminum foil or coat with cooking spray.  To make glaze, in a small bowl, stir together jam, mustard, pepper and vinegar until blended; reserve half (about 1/3 cup) to serve with ham.  Score ham with a knife by making several crisscross cuts in top of ham about 1/8-inch deep each; place ham in prepared pan and brush with some glaze. Bake for 1 hour, brushing with glaze every 15 minutes. Thinly slice ham and serve with reserved glaze. Yields about 3 1/2 ounces ham and 2 teaspoons glaze per serving.

SmartPoints:  6

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No reason to pass this up on St. Patrick’s Day! A lean cut of beef helps lower the points.

Corned Beef and Cabbage with Red Potatoes

16 oz uncooked lean beef round

1⁄8 tsp table salt, or to taste

1⁄8 tsp black pepper, or to taste

1 Tbsp mustard seed

1⁄2 tsp ground cinnamon

1⁄2 tsp ground ginger

1⁄2 tsp ground allspice

1⁄2 tsp black pepper

1⁄2 tsp coriander seed(s)

1⁄2 tsp ground cloves

2 bay leaf

8 small uncooked red potatoes, halved

16 baby uncooked carrot

1 medium-sized head green cabbage, coarsely shredded

Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.  Add potatoes, carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves. Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving.   Serves 4.  Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.

SmartPoints:  10

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

Sink your teeth into one of these babies for total burger satisfaction. Try different kinds of cheese and tomatoes for other fantastic combinations.*

Cheeseburgers with Grilled Onions

1 pound(s) uncooked 93% lean ground beef 12 SmartPoints™

1 garlic clove(s), minced 0SmartPoints™

1 ⁄4 tsp table salt 0 SmartPoints™

1 ⁄8 tsp black pepper 0 SmartPoints™

1 ⁄4 cup(s) low fat shredded cheddar cheese, sharp-variety 1 SmartPoints™

1 ⁄2 small uncooked red onion(s), cut into 4 thin slices 0 SmartPoints™

1 ⁄2 tsp olive oil 1 SmartPoints™

1 ⁄8 tsp dried oregano 0 SmartPoints™

4 item(s) reduced calorie hamburger roll(s) 10 SmartPoints™

1 small fresh tomato(es), cut into 8 thin slices 0 SmartPoints™

Preheat grill to medium-hot heat.  In a medium bowl, gently combine beef, garlic, salt and pepper; form into four 1/2-inch-thick patties. Place on grill and cook 4 to 5 minutes on one side; flip and continue cooking until desired degree of doneness, about 3 to 4 minutes more. Sprinkle each burger with 1 tablespoon of cheese; cook until cheese melts, about 1 minute.   Meanwhile, brush both sides of onion with oil. Grill until bottom is lightly browned, about 3 to 4 minutes. Flip onion and sprinkle with oregano; grill for 2 to 3 minutes more. Lightly toast open-faced buns on grill. Place burgers on buns and top each with 1 slice onion (separated into rings) and 2 tomato slices. Serves 4.  Yields 1 cheeseburger per serving.
Notes *Could affect the recipe’s SmartPoints value.**You can also make this recipe using a stovetop grill pan. Cooking time may vary. The secret to a juicy, lean burger is to avoid pressing down on the patty while it’s cooking so it retains its juices.

SmartPoints:  6

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

Mustard is the condiment of choice to serve with this Irish favorite, and the Irish know just the kind of mustard to use.

We can’t pass up on a typical Irish recipe during this week! Pair with some Irish

soda bread and your St. Patrick’s day is complete.

Corned Beef and Cabbage

2 large uncooked onion(s), sliced

2 clove(s) garlic clove(s), chopped

1 3⁄4 pound(s) corned beef brisket, lean, trimmed of all visible fat

3 medium uncooked carrot(s), cut into 2-inch chunks

3 medium uncooked potato(es), all-purpose, peeled and cut into 2-inch chunks

1 pound(s) cooked green cabbage, cored and cut into 8 wedges

1 1⁄4 cup(s) reduced-sodium chicken broth

Place the onions and garlic in a slow cooker. Place the corned beef on top of the onions. Arrange the carrots and potatoes around the meat. Place cabbage wedges on top of vegetables. Pour the broth over and around the vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low. Transfer the corned beef to a platter and cut into slices. With a slotted spoon, lift the vegetables from the broth and place around the meat.

Notes

A tablespoon, or two, of mustard should be enough to accompany this amount of food. For the tamer palate, serve a prepared mustard such as Dijon. To save precious time in the morning, assemble all the ingredients in the insert of the slow cooker the night before and refrigerate. In the morning, you’ll only need pop the insert into the slow cooker and plug it in. Serves 8.

SmartPoints: 8

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

 

This hearty pasta will stick to your ribs and warm you up! Ready in about 30 minutes and easy on the points budget, too. Spicy sausage, red wine and fire-roasted tomatoes come together in this ragout-like sauce. Truly hearty and satisfying.

Italian Sausage and Pepper Pasta

1⁄2 pound uncooked turkey sausage, Italian-style, casings removed

2 tsp olive oil, extra-virgin

2 medium yellow pepper, cut into 2-inch long thin strips

1 medium uncooked onion, thinly sliced

4 fl oz red wine, (1/2 cup)

1 1⁄2 Tbsp minced garlic

28 oz canned crushed tomatoes, fire-roasted recommended

1⁄2 tsp crushed red pepper flakes, or less to taste

1⁄4 tsp table salt

8 oz uncooked whole wheat pasta, fusilli

1⁄3 cup basil, fresh, chopped

Bring a large pot of lightly salted water to a boil.  Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes. Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes. While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Serves 6. Yields about 1 1/3 cups per serving.

Notes:  The sauce is also good spooned over rice. Toss in some fennel seeds for even greater flavor.

SmartPoints: 6 (1 1/3 cup)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

I have become a real fan of pork tenderloin. Notice the “Loin”. Doesn’t have to be fatty. I love making in the crockpot. I used to make a pork tenderloin with apricot preserves and cranberries! YUM! A slow cooker may not yield traditional “barbecue” (thus the quotes!), but you’ll still get great flavor without working all day at the smoker.

Slow Cooker Pork Tenderloin with “Barbecued” Baked Beans

14 oz canned crushed tomatoes, reduced-sodium

15 oz canned pinto beans, drained and rinsed

1 large uncooked zucchini, diced

1 item uncooked bell pepper(s), green, stemmed, cored, and diced

1 medium uncooked onion(s), yellow, chopped

1⁄4 cup canned tomato paste, reduced-sodium

2 Tbsp dark brown sugar, packed

1 Tbsp Worcestershire sauce

1 Tbsp apple cider vinegar

1⁄2 Tbsp ground cumin

1 tsp dry mustard

1 tsp dried oregano

1⁄2 tsp ground cloves

1⁄2 tsp table salt

1⁄2 tsp black pepper

1 pound uncooked lean pork tenderloin

Mix tomatoes, beans, zucchini, bell pepper, onion, tomato paste, brown sugar, Worcestershire sauce, vinegar, cumin, dried mustard, oregano, cloves, salt and pepper in a 5- to 6-quart slow cooker. Nestle the pork into the mixture; turn to coat.  Cover and cook on low 5 hours or until the pork is cooked through. Transfer tenderloin to a carving board; let rest for 5 minutes before slicing into 12 pieces. Serve in bowls with baked beans and vegetables. Serves 4

SmartPoints: 6  (3 pieces tenderloin and 1 1/2 cups bean and vegetable mixture)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

Meatloaf with Chive Mashed Potatoes

Hot pepper sauce adds zip to this slimmed-down meatloaf, served with a healthy version of chive mashed potatoes.

8 oz. uncooked 93% lean ground beef

12 oz. uncooked ground turkey breast

1 medium uncooked onion(s), chopped

1⁄2cup(s) uncooked old fashioned oats

8 oz. canned tomato sauce

2 Tbsp. Worcestershire sauce

1 Tbsp. hot pepper sauce

2 large egg white(s), beaten slightly

1⁄4 tsp. table salt

1⁄4 tsp. black pepper

4 large uncooked potato(es)

1⁄4 cup(s) fat free skim milk

1⁄4 cup(s) plain fat free yogurt

1⁄4 cup(s) reduced-fat sour cream

1 Tbsp. chives, minced

1⁄8 tsp. table salt, or to taste

1⁄8 tsp. black pepper, or to taste

Preheat oven to 350F. Spray loaf pan with cooking spray. Combine beef, turkey, onion and oats in a large bowl. Mix together tomato sauce, Worcestershire sauce, hot pepper sauce, egg whites, salt and pepper. Add to meat mixture and mix well with hands. Press into pan and bake for 60 to 70 minutes. (Note: Add an extra egg white if meatloaf does not hold together properly.) Peel potatoes and cut into large chunks. Cover with salted water and bring to the boil. Cook until tender when pierced by a knife. Remove from heat and drain. Mash potatoes. Combine with milk, yogurt, sour cream and chives. Season to taste with salt and pepper. Do not overbeat or potatoes will become gummy.

Serves 6.  Serve potatoes with meatloaf.

SmartPoints: 10

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

Time too take a slight breather. Wrap and freeze these mini lasagnas for a fabulous dinner anytime. Just reheat when you’re ready for supper!

Personal Lasagna

9 oz whole wheat lasagna noodles

1 1/2 cup(s) shredded part-skim mozzarella cheese

3/4 cup(s) part-skim ricotta cheese

2 large egg white(s), uncooked

3/4 tsp dried oregano

1 1/4 pound(s) uncooked 95% lean ground beef

1 1/2 cup(s) uncooked asparagus, finely chopped

1/4 tsp kosher salt, or to taste

1/4 tsp black pepper, freshly ground, or to taste

28 oz canned crushed tomatoes, with onion and garlic

6 spray(s) cooking spray

1/4 cup(s) grated Parmesan cheese, divided (Parmigiano-Reggiano suggested)

2 Tbsp basil, for garnish

Preheat oven to 375°F.  Cook pasta according to package directions for al dente; drain.

Meanwhile, in a medium bowl, combine mozzarella, ricotta, egg whites and oregano; set aside.  In a medium nonstick skillet, cook beef over medium-high heat, breaking apart meat with a spoon as it cooks, about 6 minutes. Add asparagus, salt and pepper; cook, stirring occasionally, until asparagus is bright green, about 2 minutes. Add crushed tomatoes and stir to combine; set aside.  Slice noodles in half width-wise and then cut each half into 2 pieces so you have 4 equal-sized pieces from each noodle.

Generously coat twelve (6 oz) ramekins with cooking spray. Sprinkle 1/2 teaspoon Parmesan in bottom of each ramekin and tilt to evenly cover bottoms.

Place one noodle square on bottom of each ramekin; top with about 1 1/2 tablespoons beef mixture and then top with about 1 tablespoon cheese mixture. Repeat this step two more times to form 3 layers of noodles, beef and cheese in each cup. Place a final noodle square on each lasagna; sprinkle each with 1/2 teaspoon remaining Parmesan.

Cover lasagnas tightly with aluminum foil and bake 20 minutes; uncover and cook until browned on top, about 5 minutes more. Remove from oven; let cool for 3 minutes. Sprinkle with basil just before serving.  Serves 12.  Yields 1 lasagna per serving.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

Even though it is cooler, you can still use your grill. This recipe is so worth it! I love any type of Mexican food. I love Fajitas because they are so fresh. Making them at home, you know exactly how they are cooked and what ingredients are being used. I don’t use the sour cream; I use nonfat Greek yogurt instead. Also for the guacamole, I use Trader Joe’s Guilt-Free Guacamole made with Greek Yogurt.

Grilled Fajita Wrap

2 Tbsp fresh lime juice

1 1/2 tsp vegetable oil

2 clove(s) (medium) garlic clove(s), peeled and crushed

2 tsp chili powder

2 tsp ground cumin

1/2 tsp table salt

1 pound(s) uncooked lean flank steak

1 large uncooked onion(s), thinly sliced

1 medium sweet red pepper(s), seeded and thinly sliced

2 spray(s) cooking spray

1/8 tsp table salt, or to taste, for seasoning vegetables

1/8 tsp black pepper, or to taste, for seasoning vegetables

4 medium whole wheat tortilla(s)

1/4 cup(s) reduced-fat sour cream

1/4 cup(s) guacamole (homemade or restaurant)

2 Tbsp cilantro, fresh, chopped (optional)

In a medium stainless steel or glass bowl, combine lime juice, oil, garlic, chili powder, cumin and salt; add steak and rub mixture into meat with your hands. Cover bowl; refrigerate at least 6 hours or overnight. Preheat grill to medium.  Place onions and peppers in a grill basket; off heat, coat with cooking spray. Season to taste with salt and pepper and grill, shaking pan occasionally, until tender, about 10 to 12 minutes.

At same time, grill steak, flipping once, about 16 to 20 minutes for medium doneness; allow meat to rest for 10 minutes.* To serve, thinly slice steak across the grain. Divide steak and vegetables among tortillas; top each with a tablespoon of guacamole and sour cream. Sprinkle wraps with cilantro; roll up and serve.  Serves 4.  Yields 1 wrap per serving.

*Be careful not to overcook the steak. Flank steak can get tough if cooked too long.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

When I read this recipe I wondered what the difference was between white, brown, and converted rice? Is there a brown converted rice since I don’t eat white and if so, what is the difference. Well here you go:

White rice:

White rice is a processed grain. During the process, the bran and germ are removed from the whole grain, and what remains is the starchy kernel. This results in a majority of the vitamins, minerals, fiber, and protein to be removed

Brown rice:

Brown Rice is a whole grain which means the outer bran, kernel and inner germ remain intact. Most of the vitamins, minerals, fiber, and protein are in the bran and germ. The brown color is derived from the bran and gives it a subtle nutty flavor. Brown rice is also chewier and takes longer than white rice. Although, I do use the instant brown rice quite a bit in cooking.

Converted rice:

Converted rice is in the middle of white and brown rice. It isn’t a whole grain because the bran and germ are removed; however, before they are removed the rice is parboiled or blanched. This process consists of partially cooking in boiling water and then soaking in cold water to stop the cooking process. This allows some of the vitamins and minerals in the bran to be absorbed into the kernel. Therefore, this process does leave some of the nutrients. This is what gives converted rice a yellow color. It is a nice compromise between the white and brown rice for texture and taste.

Most cooks recommend converted rice should be used in crockpot dishes. It has a longer cooking time than white rice and won’t get soggy in the crockpot over a few hours.

Slow Cooker Red Bean, Sausage and Rice Soup

1 clove(s) (medium) garlic clove(s), minced

1 medium uncooked red onion(s), chopped

1 rib(s) (large) uncooked celery, rib, chopped

1 medium green pepper(s), chopped

15 oz canned kidney beans, dark-variety, rinsed and drained

14 1/2 oz canned diced tomatoes, undrained

9 oz cooked chicken sausage(s), andouille-style, cut into bite-size pieces

1/4 tsp dried thyme

1/4 tsp black pepper

6 cup(s) fat free chicken broth

1 cup(s) uncooked white rice, converted-variety recommended

Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme and pepper; stir well. Pour in broth and rice; stir again. Cover slow cooker and set on high power; cook for 4 hours. Yields about 1 1/2 cups per serving. We recommend converted rice because regular long-grain rice can become mushy in slow cooker recipes. To turn up the heat, add 1/8 teaspoon of cayenne pepper with the thyme. Season to taste with salt and pepper. Serves 8.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

This chili is a great alternative to the regular ol’ kidney bean chili. I love white beans and this is a great chili and especially for going into the fall months! Nothing better than a hot bowl of chili on a brisk and windy fall day.

White Bean and Ground Turkey Slow Cooker Chipotle Chili

1 spray(s) cooking spray

2 pound(s) uncooked 99% fat-free ground turkey breast

1 large uncooked onion(s), chopped

2 clove(s) (medium) garlic clove(s), chopped

32 oz reduced-sodium chicken broth

30 oz canned white beans, drained and rinsed

1/4 cup(s) cilantro, fresh, coarsely chopped (plus extra for garnish)

3 Tbsp fresh lime juice

1 tsp ground cumin

1 tsp dried oregano

1 tsp chili powder, chipotle variety

Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes. Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Serves 8. Yields about 1 cup per serving.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Notes:

If the chili is too thick after it’s been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency. For additional color, top with extra freshly chopped cilantro just before serving.

 

 

 

 

This recipe comes from our cookbook Weight Watchers One Pot Meals.  It is a great cookbook.  I made this recipe last week when it got colder outside and just wanted something like chili.  It was wonderful.  Easy and quick, and so filling.  I added a little low-fat shredded cheese and nonfat Greek yogurt on top.  I can’t say enough about how good and nutritious .  Enjoy!

Beef and Bean Chili

1 lb. ground lean sirloin (7% fat or less)

2 tsp. olive oil

1 onion, diced

2 celery stalks, diced

1 small jalapeno pepper, seeded and minced

2 garlic cloves, mined

2 T. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

½ tsp. salt

½ tsp. red pepper flakes

1 (28 oz) can crushed tomatoes

1 (15 ½ oz.) cans red kidney beans, rinsed and drained

1 c. reduced-sodium beef broth

1 (8 oz.) can tomato sauce

Spray large Dutch oven with nonstick spray and set over medium-high heat.  Add beef and cook, breaking it up with wooden spoon, until browned, about 5 minutes.  With slotted spoon, transfer beef to medium bowl.  Add oil to Dutch oven.  Add onion, celery, jalapeno, and garlic; cook, stirring, until softened, about 5 minutes.  Return beef to pot along with chili powder, cumin, oregano, salt, and pepper flakes, stirring until mixed well.  Add crushed tomatoes, beans, broth, and tomato sauce, bring to boil.  Reduce heat to low and simmer, partially covered, 30 minutes.  Serves 8 (gluten free)

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers One Pot Meals © 2015 Weight Watchers.com.  All rights reserved

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I always forget about Pork Tenderloin.  But, I typed in pork tenderloin and saw the recipe called for sweet potatoes and apples which I had on-hand.  Loved it and it made great leftovers!!  I actually doubled the amount of sweet potatoes and apples.  I served with a side salad of kale and brussel sprouts from Trader Joe’s.

Crusty Pork Tenderloin with Sweet Potato and Apple

1 T. parsley, fresh, chopped

1 tsp. lemon zest, raw and grated

1 clove garlic, fresh and minced

1 tsp. extra-virgin olive oil

½ tsp. table salt

½ tsp. pepper, black, coarsely ground

1 lb. pork tenderloin, lean only, raw, trimmed of all visible fat

1 lg. sweet potato, raw, peeled, and cut crosswise into 8 slices

1 T. water

1 medium apple, fresh cut into 6 wedges

1 tsp. dark brown sugar, packed

1/8 tsp. ground cinnamon

Preheat oven to 450.  Spray a 9×13-inch baking dish with nonstick spray.  Mix parsley, lemon zest, garlic, oil, ¼ tsp. of salt, and pepper to a paste in a small bowl.  Place the pork in the baking dish.  Spread parsley mixture evenly over the top of the pork and let stand 5-10 minutes.  Meanwhile, place the sweet potato slices and water in a small microwaveable casserole dish.  Cover and microwave on High until parcooked, about 3 minutes; drain

Place the sweet potato slices and apple wedges around the pork.  Lightly spray the sweet potato and apple with nonstick spray, then sprinkle with the sugar, cinnamon, and remaining ¼ tsp. salt.  Roast until an instate-read thermometer inserted in the center of the pork registers 160 for medium and the sweet potato and apple are tender, about 30 minutes.  Cover the pork lightly with foil tent and let stand 5 minutes.  Cut the pork crosswise in two.  Wrap half and refrigerate for up to 3 days for later use.  Cut the remaining pork into 6-8 slices and serve with the sweet potato and apple.  Serves 2.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

The mixture of meat, beans peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians.  Don Juan de Onate entered New Mexico in 1598 and brought the green chili pepper.  It is grown there since then.  The chili cooked during the cattle drives in Texas had fresh-killed beef or buffalo, or jackrabbit, armadillo, or rattlesnake.  They planted gardens along the paths of the cattle drives of mesquite, and peppers and spices.  So, there are many varieties but I think they are all good!!  With the cold weather coming, can’t you taste a good bowl of chili!

Slow-Cooked Beef ‘n’ Bean Chili

1 lb. ground lean beef (7% fat or less)

2 garlic cloves, minced

2 T. chili powder

2 tsp. ground cumin

¾ tsp. salt

1/8-1/4 tsp. cayenne

1 (10 oz.) can diced tomatoes with green chilies, drained and juice reserved

¼ c. reduced-sodium tomato paste

¾ lb/ plum tomatoes, coarsely chopped

2 lg. red bell peppers, cut into ½-inch pieces

1 lg. onion, chopped

1 (15 ½ oz.) can black beans, rinsed and drained

1 c. frozen corn kernels, thawed

4 T. chopped sweet onion

4 T. fat-free sour cream

Cook beef in lg. nonstick skillet over medium heat, breaking it up with spoon, until no longer pink, about 5 minutes.  Pour off fat.  Stir in garlic, chili powder, cumin salt, and cayenne until mixed well.  Scrape into 5-6 quart slow cooker.  Pour reserved tomato juice into medium bowl.  Whisk in tomato paste until smooth.  Add to slow cooker along with diced tomatoes with chilies.  Add plum tomatoes, bell peppers, chopped lg. onion, and black beans, stirring well.  Cover and cook 6 to 7 hours on low, stirring once halfway through cooking. Stir in corn.  Cover and cook 30 minutes longer.   Ladle chili evenly into 4 bowls; top each serving with 1 T. sweet onion and 1 T. sour cream.  Serves 4

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Watchers Cook It Fast Cookbook:  250 recipes in 15, 20, 30 minutes © 2014 Weight Watchers.com. All rights reserved

 

 

 

 

I will be doing Fox 4 this week featuring a Weight Watchers cookbook found only in bookstores:  Weight Watchers Cook It Fast!  250 recipes in 15, 20, 30 Minutes.  It is a great cookbook with some never seen before recipes.  One of my favorite combos is roast beef, prime rib, or any kind of steak with horseradish (I like the raw, sting your sinuses horseradish!)  I looked up the history of horseradish and found out a few interesting things:

  1. In Egypt in 1500 BC, Apollo (Greek mythology) believed horseradish was worth its weight in gold.
  2. The word horseradish originated from the words horse, which means strong and the word radish.  This plant, ironically, is poisonous to horses.
  3. Horseradish is a perennial plant from the same family as mustard, wasabi, broccoli, and cabbage.  The distinctive and strong taste of horseradish isn’t released until you cut into the root.  It is also is also a natural repellant for animals.

So, I love this salad with a creamy horseradish dressing which I never get since it is usually mixed with mayonnaise or sour cream.  I have made a very similar salad using leftover steak from the grill.

Roast Beef Salad with Creamy Horseradish Dressing

3 T. fat-free mayonnaise

3 T. plain fat-free Greek yogurt

2 tsp. bottled horseradish

¼ tsp. salt

¼ tsp. black pepper

½ lb. thinly sliced lean deli roast beef, cut into strips

1 small head romaine lettuce, thinly sliced (about 6 cups)

1 c. cherry tomatoes, halved

To make dressing, whisk together mayonnaise, yogurt, horseradish, salt, and pepper in serving bowl.  Add roast beef, lettuce, and tomatoes to dressing; toss to coat.  Serves 4

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Watchers Cook It Fast Cookbook:  250 recipes in 15, 20, 30 minutes © 2014 Weight Watchers.com. All rights reserved

 

 

 

 

It is awesome!!  This was the first recipe this summer I used my own home-grown cilantro!  Shepherd’s pie is also known as cottage pie.  It is a meat pie with a crust of mashed potatoes.  The dish was introduced to use leftover meat.  The name Shephard’s Pie didn’t originate until 1877.  The meaning of this is because the term was used when the meat in the pie would be lamb.  Thus, shepherds herd sheep.  The pie can range in all different cultures using fish (English), vegetarian (also known as Shepherdless Pie and uses ingredients such as Quorn or lentils, etc), layers of potatoes, layers of meat, and layers of cheese (Dominican Republic), or using potatoes, eggs, and cheese (South Africa).

This recipe comes from the cookbook Weight Watchers Good Deals.   It is making delicious meals but on a frugal budget.  To keep the costs low, WW used cuts of meat that were estimated costing less than $4.00 per pound.  Also, used more of the less expensive fish and using one costly ingredient such as a fresh herb or goat cheese, but that you would only need to use a small amount.  Also, really what is chipotle.  It is from the Nahuati word chilpocli meaning “smoked chili.”  It is basically a smoke-dried jalapeno.  It is used in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Mexican-American.

Chipotle Beef and Bean Shepherd’s Pie

2 large sweet potatoes, peeled and cut into 1-inch cubes

1 (16 oz.) jar fat-free chipotle salsa

¾ lb. lean ground beef (7% or less)

1 small green bell peppers, chopped

1 (15 ½ oz.) can black beans, rinsed and drained

1 c. frozen corn kernels, thawed

2 scallions, thinly sliced

¼ c. chopped fresh cilantro

Preheat oven to 375.  Spray 1 ½ qt. baking dish with nonstick spray.  To make potato topping, place potatoes in large pot with enough cold water to cover; bring to boil.  Cook until potatoes are fork-tender, about 15 minutes.  Drain and return to pot.  Add ¼ c. salsa and mash with potato masher until potatoes are smooth.  Set aside.  Meanwhile, to make filling, spray large skillet with nonstick spray and set over medium heat.  Add beef, breaking beef apart with wooden spoon, and cook until browned, about 5 minutes.  Add bell pepper, beans, corn, and remaining salsa.  Cook, stirring, until mixture comes to boil and thickens slightly, about 8 minutes.  Stir in scallions and cilantro.  Spoon filling into prepared baking dish.  Spread potato topping over beef mixture.  Bake until topping is lightly browned and filling is bubbly along edges, 30 minutes.  Let stand 5 minutes before serving.  Serve 6

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Beef Stroganoff is one of my all-time favorite dishes.  It is a Russian dish of sautéed beef served in a sour cream sauce or in Russian, Smetana.  Its origins is the mid-19th century.  The original dish was made with lightly floured beef cubes sautéed, and served with a sauce made with mustard and bouillon with a small amount of sour cream.  It didn’t contain mushrooms or onions.  This popular dish is very popular throughout the world including China (served with rice), UK and Australia (also served with rice), Brazil made with tomato sauce and heavy whipping cream, Sweden made with sausage, Japan (served with rice) and Iran where the meat is fried and cooked in cream and topped with French-fried potato crisps.  Give this recipe a try!  You can find it in the cookbook, Weight Watchers Under 20.

Speedy Stroganoff with Noodles

6 oz. whole wheat egg noodles

2 tsp. canola oil

¾ lb. lean boneless sirloin steak, trimmed and thinly sliced

½ tsp. salt

1 (8 oz) package sliced mixed mushrooms

1 shallot, finely chopped

1 c. reduced-sodium beef broth

2 tsp. cornstarch

¼ c. fat-free sour cream

¼ tsp. black pepper

Cook noodles according to package directions, omitting salt.  Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat.  Sprinkle steak with ¼ tsp. salt.  Add to skillet and cook, stirring, until browned, about 3 minutes.  Transfer to plate.  Heat remaining 1 tsp. oil in same skillet over medium-high heat.  Add mushrooms and cook, stirring, until browned, about 5 minutes.  Stir in shallot and cook 1 minute.  Gradually add broth to cornstarch in cup, stirring constantly, until smooth; then add to skillet.  Cook, stirring constantly, until sauce thickens and boils, about 1 minute.  Reduce heat to low.  Return steak to skillet and cook until heated through, about 1 minute.  Stir in sour cream, pepper, and remaining ¼ tsp. salt; cook just until heated through (do not boil).  Serve with noodles.  Serves 4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Under 20 (200 delicious dishes in 20 minutes or less) © 2013 Weight Watchers.com. All rights reserved

 

 

 

 

This recipe is from the Weight Watchers Under 20 (200 delicious dishes in 20 minutes or less).  So, with the cold weather here and wanting chili, I found this awesome quick chili and can be used for family/friend gatherings.  And, it takes 15 minutes!  Cowboy chili was first made in the Lone Star State by cowboys passing through on cattle drives.  In Texas, a bowl of chili is known as “A Bowl of Red.”  Chili is actually the state food!

Fifteen-Minute Cowboy Chili

½ pound lean ground beef (7% or less)

2 tsp. chili powder

½ tsp ground cumin

1 (14 ½ oz.) can diced tomatoes with green chiles

½ c. reduced-sodium beef broth

1 garlic clove, chopped

1/8 tsp. red pepper flakes

1 (15 ½ oz.) can no-salt added pinto beans, rinsed and drained

¼ tsp. salt

¼ c. chopped fresh cilantro

Spray large saucepan with nonstick spray.  Add beef and cook over medium-high heat, breaking up meat with side of spoon, until no longer pink, about 3 minutes.  Add chili powder and cumin, and cook, stirring, until fragrant, about 30 seconds.  Transfer to medium bowl.  Add tomatoes, broth, garlic, and pepper flakes to same saucepan.  Pulse with immersion blender until mixture is fairly smooth.,  Return beef to saucepan, and add pinto beans and salt  Bring to boil over medium-high heat, and cook, stirring frequently, 3 minutes.  Remove from heat and stir in cilantro.  Serves 4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Under 20 Cookbook © 2013 Weight Watchers.com. All rights reserved

 

 

 

 

What is Bolognese?  It is a meat-based sauce which originated in Bologna, Italy.  It is known as ragu alla Bolognese and usually involves slow cooking with familiar ingredients of onion, celery, carrot and finely chopped meat usually beef or pork.  Wine is also added along with some tomato concentrate.  This is a very hearty dish and better yet, quick and made in the slow-cooker!!

Hearty Slow-Cooker Bolognese with Penne

1 ½ lbs. ground lean beef (7% or less fat)

2 (28 oz.) cans crushed tomatoes

¾ c. fat-free milk

2 lg. carrots, grated

1 lg. Vidalia onion, grated

1 small fennel bulb, trimmed and diced

1 (10 oz.) package cremini mushrooms, trimmed and chopped

4 garlic cloves, chopped

1 T. chopped fresh oregano or 1 tsp. dried

1 tsp. salt

½ tsp. ground nutmeg

1 T. red-wine vinegar

¾ lb. penne pasta

Spray 5- or 6-quart slow cooker with nonstick spray.  Add beef, tomatoes, milk, carrots, onion, fennel, mushrooms, garlic, oregano, salt, and nutmeg to slow cooker.  Stir to combine.  Cover and cook 3-3 ½ hours on high or 6-7 hours on low.  Remove lid and stir in vinegar.  Cook on high, uncovered, until sauce thickens slightly, about 30 minutes.  Cook pasta according to package directions, omitting salt.  Serve pasta with sauce.  Serve 8

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Weight Watchers Family Style © 2013 Weight Watchers.com. All rights reserved

 

 

 

Nothing says fall better than your “Crock Pot.”  I, however, use mine all year round.  But, most people start using in the winter.  I think it is that whole comfort food thing.  But, anyway, one of my favorite herbs is rosemary and when I saw this recipe I thought it sounded very good.  You can also add other vegetables to the crockpot for a heartier soup.  I also added sour cream for a little thicker and creamier type soup.  Once again, it is from the Family Style cookbook.  If you haven’t purchased this particular cookbook, I would highly recommend.  I have loved every single recipe from this book.  Give this one a try!

Slow-Cooker Beef and Barley Soup with Rosemary

1 onion, deiced

3 garlic cloves, finely chopped

3 carrots, chopped

Leaves from 4 sprigs fresh rosemary, chopped

2 tsp. Worcestershire sauce

3 c. reduced-sodium beef broth

3 c. low-sodium tomato juice

3 c. water

¾ c. pearl barley

¼ tsp. black pepper

1 lb. lean beef bottom round (“pot roast” cut), trimmed and cut into 1-inch thick slices

1 (10 oz.) box frozen chopped spinach, thawed

Combine onion, garlic, carrots, rosemary, Worcestershire sauce, broth, tomato juice, water, barley, and pepper in slow cooker.  Add beef.  Cover and cook until barley and beef are tender, 4-5 hours on high or 8-10 hours on low.  With tongs, remove beef slices from slow cooker.  Using two forks, shred beef; then return it to pot.  Add spinach and cook on high until heated through, about 10 minutes.  Serve 6

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Weight Watchers Family Style © 2013 Weight Watchers.com. All rights reserved

 

 

 

We love flank steak for dinner.  It is a beef steak from the abdomen muscle of the cow.  It is long and flat and used in such dishes as London broil.  It is used in quite a few Asian dishes.  McDonalds in the United Kingdom use flank steak for its hamburger patties.  It is best sliced across the grain before serving (we cut with an electric knife), because it comes from the well-exercised part of the cow.  It contains a lot of connective tissue and can be somewhat tough but lean.  This is why you cut against the grain to cut the tough fibers.  I usually like to marinate which not only adds flavor but tenderizes.

Rosti is a Swiss dish and made with coarsely grated potato.  It is eaten across the Western World and measures anywhere from 1 to 5 inches.  Rosti can be pan fried or baked in the oven.  Depending where you are eating rosti, additional ingredients may be added such as bacon, ion, cheese, apple, and fresh herbs.  I think it resembles hash browns.

Flank Steak with Garlicky Potato Rosti

1 (1 lb.) lean flank steak, trimmed

2 tsp. Cajun seasoning

1 lg. sweet onion, cut into 4 wedges

3 tsp. canola oil

3 garlic cloves, finely chopped

2 (8 oz.) russet potatoes, scrubbed and shredded

¼ tsp. salt

Spray broiler rack with nonstick spray; preheat broiler.  Sprinkle steak with Cajun seasoning; place steak on broiler rack.  Arrange onion wedges around steak; drizzle onion with 1 tsp. oil.  Broil 5 inches from heat until instant-read thermometer inserted into center of steak registers 145 for medium, 5-6 minutes per side.  Meanwhile, heat remaining 2 tsp. oil in large nonstick skillet over medium heat.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  Stir in potatoes and salt; press down into flat cake.  Cover and cook until golden on bottom, about 5 minutes.  With rubber spatula, cut rosti into fourths.  Turn each piece and cook, covered, until golden on bottom, about 5 minutes longer.  Transfer steak to cutting board.  Let stand 5 minutes; cut into 16 slices.  Serve with onion and potato rosti.  Serves 4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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We were in the mood for Chinese and had leftover broccoli from a little party we had over the weekend.  So, I made Beef with Broccoli.  I even broke out the wok we bought years and years ago and made it the proper way, a stir-fry!  How fun!  Great recipe from Take-Out Tonight

Beef with Broccoli

¾ lb. beef top round, trimmed of all visible fat, cut into thin strips

2 T. cornstarch

½ c. low-sodium beef broth

2 T. oyster sauce (okay, I did skip this ingredient)

2 T. honey

2 T. reduced-sodium soy sauce

1 T. dry sherry

1 lb. broccoli crowns, cut into florets (4 cups)

2 tsp. canola oil

1 T. minced peeled fresh ginger

3 garlic cloves, minced

Combine the beef with 1 T. of the cornstarch; toss well to coat and set aside.  Combine the remaining 1 T. cornstarch, the broth, oyster sauce, honey, soy sauce, and sherry in a small bowl; set aside.  Bring a large pot of water to a boil; add the broccoli and cook until crisp-tender, 3-4 minutes; drain.  Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.  Swirl in the oil, then add the beef.  Stir-fry until just cooked through, 3-4 minutes; transfer to a plate.  Add the ginger and garlic to the wok and stir-fry until fragrant, about 20 seconds.  Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.  Add the beef and broccoli and cook until heated through, about 1 minute.  Serves 4.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Take-Out Tonight! Cookbook © 2002  All rights reserved.

 

 

 

I have to admit this recipe intrigued me because I used to eat it once a week while I was growing up.  I loved it.  I read on the history of sauerbraten, and it is very interesting.  It actually originated in the area in where my father was born, Silesia.  I learned that Silesia was liberated from German occupation by the Soviet Red Army and Polish People’s Army.  It seems so interesting this part of Europe has influenced not only Russia, Germany, Poland, and Czechoslovakia.  So, interesting!  Well enjoy this recipe and yes, I did serve with my favorite dumplings!!  Just like mom used to make!

Sauerbraten-Style Meatloaf with Gingersnap-Apple Sauce

2 tsp. canola oil

1 onion, chopped

1 Granny Smith apple, peeled, cored, and diced

4 reduced-fat gingersnap cookies, coarsely crushed

1 ½ lbs. lean ground beef (7% or less)

½ c. whole wheat bread crumbs

¼ c. ketchup

1 lg. egg, lightly beaten

½ tsp salt

1 c. reduced-sodium chicken broth

¼ c. unsweetened apple juice

2 tsp. cornstarch

Preheat over to 350.  Spray 4 x 8-inch loaf pan with nonstick spray.  Heat oil in large nonstick skillet over medium-high heat.  Add onion and apple and cook, stirring occasionally, until tender, 10 minutes.  Add gingersnaps and cook, until cookies begin to dissolve, 3-4 minutes.  Transfer half of the onion mixture to large bowl; reserve remaining onion mixture in skillet.  Let onion mixture in bowl cool slightly.  Add beef, bread crumbs, ketchup, egg, and salt to bowl; stir until well mixed.  Transfer mixture to prepared loaf pan.  Bake until instant-read thermometer inserted into center of loaf registers 160, about 1 hour 10 minutes.  Let stand 10 minutes before slicing.  Meanwhile, to make sauce, whisk together broth, apple juice, and cornstarch in cup until smooth.  Add to onion mixture in skillet; bring to boil.  Reduce heat and simmer, stirring occasionally, until sauce begins to thicken, about 1 minute.  Cut meatloaf into 12 slices.  Serve with sauce. Serves 6

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Weight Watchers I Love Leftovers © 2012  All rights reserved

 

 

 

 

Ok, I have learned something this week, what is Cincinnati-Style Chili?  Cincinnati, Ohio is the most chili-crazed city in the United States, outside of Texas, of course.  There are over 180 chili parlors in the city.  It is served quite different from the typical chili we are accustomed to eating.  It is a thinner consistency and prepared with spices such as cinnamon, chocolate, allspice, and Worcestershire.  It is served over freshly made pasta and topped with a combination of chopped onions, shredded Cheddar cheese, refried beans or kidney beans, and crushed oyster crackers.  It was created in Cincinnati in 1922 by Macedonian immigrant, Tom Kiradjieff.  His restaurant was failing and he started to serve it with various spices and called it “five way” chili.  He even served it with a side order of hot dogs.  Cincinnati chili is served several ways:  Two-way chili – served over spaghetti, Three-way chili – additionally topped with shredded Cheddar cheese,  Four-way chili – additionally topped with chopped onions, and Five-way chili – additionally topped with kidney beans.

Cincinnati-Style Beef Chili

2 T. paprika

2 T. cocoa powder

2 tsp. chili powder

1 tsp. cinnamon

1 tsp. allspice

1 tsp. salt

1 ¼ lb. lean (7%) ground beef

1 (15 ½ oz.) can diced tomatoes

1 onion, diced

8 cloves, garlic, peeled and minced

¼ c. apple cider vinegar

1 (14 ½ oz) can kidney beans, rinsed and drained

8 oz. whole wheat spaghetti

½ c. diced red onion

4 T. shredded reduced-fat Cheddar cheese

4 T. chopped fresh cilantro

Stir together paprika, cocoa, chili powder, cinnamon, allspice, and salt in small dish.  Place beef in medium bowl; stir in 3 T/ spice mixture.  Set aside remaining spice mixture.  Place beef in medium nonstick skillet and cook over medium heat, breaking it apart with a wooden spoon, until browned, 6-8 minutes.  Transfer to 4-qt. slow cooker.  Add tomatoes, onion, garlic, and vinegar to slow cooker. Cover and cook 4-5 hours on high or 8-10 hour on low.  About 20 minutes before cooking time is up, add beans and remaining spice mixture to slow cooker and stir to combine.  Cook pasta according to package directions, omitting salt if desired drain and keep warm.  Reserve half of chili (about 5 cups) in airtight container and let cool.  Cover and refrigerate up to 4 days or freeze up to 3 months.  Divide spaghetti among 4 bowls; top evenly with remaining 5 cups. Chili.  Sprinkle evenly with onion, cheese, and cilantro.  Serve 4 plus leftovers.

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Weight Watchers I Love Leftovers © 2012 Weight Watchers.com. All rights reserved

 

 

 

Loved this recipe.  We never eat a lot of pork but I saw this and it sounded pretty good especially using the grill!  We really enjoyed, especially the apples.  It comes from an older Weight Watchers cookbook:  Grill It!!

Pork Cutlets with Apple-Onion Topping

4 (1/4 lb) boneless pork cutlets, trimmed

½ tsp. salt

½ tsp. freshly ground pepper

½ tsp. onion powder

3 T. Dijon mustard

2 tsp. canola oil

1 onion, sliced into rings ¼-inch thick

½ c. apple juice

1 small Granny smith apple, peeled, cored, and cut into ¼-inch thick slices

Spray grill rack with nonstick spray; prepare grill for a medium-hot fire.  Sprinkle both sides of the pork cutlets evenly with the salt, pepper, and onion powder; brush both sides with the mustard and set aside.  To make the apple topping, heat the oil in a medium nonstick skillet over medium-high heat.  Add the onion rings and cook, stirring frequently, until golden, about 10 minutes.  Add the apple juice and simmer, 3 minutes.  Add the apple slices and cook 5 minutes longer.  Remove from the heat and keep warm.  Place the cutlets on the grill rack and grill until they are cooked through, about 6 minutes on each side.  Serve the cutlets with the topping.  Serves 4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Grill It! © 2005 Weight Watchers.com. All rights reserved

 

 

 

This recipe took no more than 15 minutes to prepare and it was very good and hearty.  I liked that it is cooked all in one pot!!  Also, you can substitute ground turkey breast for the lean ground beef.  (remember there is a difference between ground turkey and ground turkey breast).  Ground turkey is white and dark meat combined or all dark meat.  It contains whole muscle pieces such as drumsticks, thighs, neck, and skin.  The fat content can range from 7 to 17 percent.  The higher the fat content the more dark meat.  This is in contrast with ground turkey breast.  This is all white meat and the fat content is 1 to 3 percent.  It is usually lighter in color.

Whole-Wheat Chili-Mac

12 oz. uncooked 93% lean ground beef
1 medium uncooked onion, chopped
14 ½ oz. canned stewed tomatoes, Mexican-style, undrained
1 ½ c. canned tomato sauce
2 T. canned green chili peppers, diced and drained
2 tsp. chili powder
1 tsp. ground cumin
1 c. uncooked whole-wheat elbow macaroni
15 oz canned kidney beans, rinsed and drained

In a large skillet cook beef and onion until meat is browned, about 10 minutes; drain off fat.  Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.  Stir in uncooked macaroni and kidney beans.  Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.  Yields about 1 ½ c. per serving.  Serves 6

Note:  You can add some grated parmesan cheese, fat-free sour cream and low-fat or fat-free shredded Mexican cheese (Weight Watchers has a great cheese at your local grocery store).

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This recipe calls for making it on the stove top and in a skillet.  I recommend grilling the filets on the grill this summer.  Tastes like it would be fresh out of a fine restaurant.  The recipe is from the Just 5 cookbook. Enjoy!

Filet Mignon with Garlic Cream Sauce

4 (1/4 lb.) filets mignons, trimmed
2 tsp. olive oil
3 garlic cloves, minced
½ c. dry white wine or reduced-sodium chicken broth
2 T. reduced-fat garlic-and-herb spreadable cheese

Sprinkle steaks evenly with 1/8 tsp salt and ¼ tsp cracked pepper.  Heat large skillet over medium-high heat and add oil.  Place steaks in skillet and cook until instant-read thermometer inserted into sides of steaks registers 145 for medium-rare, 3-4 minutes per side.  Transfer to cutting board, loosely cover with foil and keep warm.  Return skillet to medium-high heat.  Add garlic and cook, stirring, until softened, about 1 minute.  Stir in wine and cook, scraping up browned bits from bottom of skillet, until mixture is reduced to about ¼ c, 3-4 minutes.  Remove skillet from heat; add cheese and stir until melted.  Spoon sauce over steaks.  (Serves 4)

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Weight Watchers Just 5 Cookbook© 2011 Weight Watchers.com. All rights reserved

 

 

This is a great recipe from another favorite cookbook:  Weight Watchers 5 Ingredient, 15 minute Cookbook.  Enjoy this family favorite.

Deep Dish Pizza Casserole

1 pound ground round
1 (15 oz) can chunky Italian0style tomato sauce
Cooking Spray
1 (10 oz) can refrigerated pizza crust dough
1 ½ c. (6 oz) pre shredded part-skim mozzarella cheese

Preheat oven to 425.  Cook meat in a nonstick skillet over medium-high heat until browned, stirring until it crumbles.  Drain, if necessary, and return to skillet.  Add tomato sauce, and cook until heated.  While meat cooks, coat a 13 x 9-inch baking dish with cooking spray,.  Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top bottom of pizza crust with meat mixture.  Bake, uncovered, at 425 for 12 minutes.  top with cheese, and bake 5 minutes or until crust is browned and cheese melts.  Cook 5 minutes before serving.  Yield:  6 servings.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers 5 Ingredient, 15 minute Cookbook© 2011 Weight Watchers.com. All rights reserved

 

Another recipe out of the slow cooker cookbook, Weight Watchers Slow Good.  This is another great recipe, just love the crockpot!!!  Nothing is better than a good horseradish!!

Horseradish Pot Roast

1 (3 lb.) eye-round roast
1 (6 oz.) jar white horseradish
1 lb. small red or white potatoes, cut in half
¾ lb. baby carrots
1 lg. onion, chopped
2 c. reduced sodium vegetable broth
½ c. unsweetened applesauce
2 t. Dijon mustard
2 tsp. dried thyme
2 tsp. paprika
½ tsp. celery seeds
½ tsp. salt
1/12 tsp. freshly ground pepper
Heat a lg. nonstick skillet over medium-high heat.  Add beef and cook, turning occasionally, until browned, about 5 minutes.  Transfer beef to a 5- or 6- quart slow cooker spread with horseradish.  Place potatoes, carrots, and onion around beef.  Combine broth, applesauce, mustard, thyme, paprika, celery seeds, salt, and pepper in a medium bowl.  Pour over vegetables, taking care not to disturb horseradish coating on beef.  Cover and cook until beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low,.  Transfer beef to a cutting board let stand 10 minutes.  Cut into 10 slices and serve with vegetables and broth.  (Serves 10)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Slow Good Cookbook © 2008  All rights reserved.

 

 

Hope you love this recipe as much as we did!  Who doesn’t love Sloppy Joes!  If you are lucky enough to have this cookbook, congratulations!  It is a very difficult to find this book and going for over $50.00 on eBay, Weight Watchers Slow Good cookbook.  Give it try and partner with the Apple and Cabbage Slaw recipe in the same cookbook.

Slow-Cooker Sloppy Joes

1 lb. ground lean beef (7% or less fat)
1 (14 ½ oz) can diced tomatoes with green pepper, celery, and onions
3 T. packed dark brown sugar
2 tsp. Worcestershire sauce
1 ½ tsp. ground cumin
1 tsp. chili powder
½ tsp. salt
6 soft sandwich rolls or hamburger buns, split

Heat lg. nonstick skillet over medium-high heat.  Add beef and cook, stirring frequently to break it up, until browned, 5-6 minutes.  Transfer beef to a 5- or 6-quart slow cooker.  Add tomatoes, brown sugar, Worcestershire sauce, cumin, chili powder, and salt; mix well.  Cover and cook until flavors are well blended and sauce has thickened slightly, 3-4 hours on high or 6-7 hours on low.  Fill each roll with ½ c. of beef mixture.  (Serves 6)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

Pork Tenderloin, the forgotten meat.  I normally cook it in the crockpot, but this sounded so good.  I love adding the spices, it gives it a great taste!  This recipe comes from the Momentum cookbook.  The key to satisfaction!

Roast Pork Tenderloin with Black Bean Salsa

½ tsp. ground cumin
½ tsp ancho or regular chili powder
¼ tsp. salt
1 (3/4 lb) pork tenderloin, trimmed
1 c. black beans, rinsed and drained
½ c. thawed frozen corn kernels
3 scallions, thinly sliced
1 plum tomato, chopped
½ jalapeno pepper, seeded and minced
2 T. chopped fresh cilantro
1 ½ T. lime juice

Preheat oven to 425.  Mix together cumin, chili powder, and salt in a cup; sprinkle all over the pork. Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add the pork and cook until browned on all sides, about 5 minutes.  Transfer the pork to a small roasting pan and roast until an instant read thermometer inserted into the center of the pork registers 160 for medium, about 15 minutes.  Transfer to a cutting board and let stand 10 minutes.  Cut the tenderloin into 12 slices. Meanwhile, to make the salsa, toss together the remaining ingredients in a serving bowl.  Serve with the pork.  (Serves 2)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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Great recipe from the Weight Watchers “Turnaround Cookbook.”  We make this all the time and serve with rosemary garlic roasted potatoes.  Enjoy!

Marinated Flank Steak

4 garlic cloves, minced
1 medium shallot, minced
3 T. reduced-sodium soy sauce
2 T. red-wine vinegar
1 tsp. dried oregano
½ tsp. dried thyme
1 (1 lb.) flank steak, trimmed
½ tsp. salt
¼ tsp. freshly ground pepper

Combine the garlic shallot, soy sauce, vinegar, oregano, and thyme in a zip-close plastic bag add the steak.  Squeeze out the air and seal the bag; turn to coat the steak.  Refrigerate, turning the bag occasionally, at least 4 hours or overnight.  Spray the broiler rack with canola nonstick spray and preheat the broiler.  Remove the steak from the marinade; discard the marinade.  Sprinkle the steak with the salt and pepper, and place on the broiler rack.  Broil the steak 5 inches from the heat until an instant-read thermometer inserted in the center of the steak registers 145 for medium, about 5 minutes on each side.  Transfer the steak to cutting board and let stand about 5 minutes.  Cut the steak on an angle against the grain into 12 slices.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Turnaround My Program Cookbook© 2009 Weight Watchers.com. All rights reserved

 

 

I have to admit I was intrigued by this recipe using coffee for a base for a barbecue sauce.  But, it was fantastic!  This recipe comes from the cookbook:  Weight Watchers Healthy & Happy Celebrations.  This recipe is found under the Casual Get-Togethers chapter.  It is going to be fun for each holiday or special event, I am going to make something from this cookbook.  Enjoy while cooking out and sitting outside on your deck!

Grilled Sirloin with Sweet-and –Spicy Coffee Sauce

½ c. espresso or strong brewed coffee
¼ c. ketchup
¼ c. bottled steak sauce
¼ c. packed light brown sugar
¼ c. apple cider vinegar
1 T. chili powder
1 T. Dijon mustard
1 T. hot pepper sauce
1 tsp. ground cumin
1 lg. garlic clove, mined
1 (1 ¼ lb.) top sirloin steak, 1 ¼ inches thick, trimmed
¼ tsp. salt

To prepare sauce, stir 1st 10 ingredients together in a medium saucepan.  Bring to boil over medium-high heat, stirring occasionally.  Reduce heat to low and simmer, stirring frequently, until sauce thickens, about 20 minutes.  Spray grill rack with nonstick spray; preheat grill to medium or prepare medium fire.  Sprinkle steak with salt and place on grill rack.  Cover grill and cook stead 8 minutes per side.  Uncover grill; continue to cook steak, turning and brushing it frequently (be sure to divide sauce so you have some later for putting on the meat after it is cooked) with half of sauce, until instant-read thermometer inserted into center of steak registers 145 for medium rare, about 10 minutes longer.  Transfer to cutting board and let stand 5 minutes; cut on diagonal into 24 very thin slices.  Serve with remaining sauce.  (Serves 6)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Healthy & Happy Celebrations Cookbook© 2010 Weight Watchers.com. All rights reserved

 

 

This is one of those recipes that I said I would never make; however, red peppers were on sale and couldn’t resist.  So, I bought red, yellow, orange, and green peppers.  It was so colorful!  These turned out great and very filling.  I ended up using brown rice instead of white rice though.  It comes from the great cookbook Weight Watchers New Complete Cookbook 2006.  It is a 3-ring binder and I have found it at Costco and Border’s.

Stuffed Peppers

½ lb. lean ground beef (10% or less fat)
1 c. cooked white rice (if you use brown, it will be a filler food)
1 onion, finely chopped
¼ c. thawed frozen green peas
¼ c. grated Parmesan cheese (if you use fat free, it will be a filler food)
2 T. tomato paste
3 garlic cloves, minced
1 tsp. minced fresh thyme
1 tsp. mined fresh basil
½ tsp. minced fresh sage
4 green red, or yellow bell peppers, tops cut off and seeded
½ c. tomato puree and tomato sauce

Preheat oven to 350. In a lg. bowl, combine beef rice, onion, peas, cheese, tomato paste, garlic, thyme, basil, and sage.  Loosely stuff peppers with mixture stand them in a baking dish or casserole.  Pour tomato puree over the peppers; add enough water so that the liquid comes about one-fourth up the sides of the peppers.  Cover with foil and bake, basting occasionally with the juices, 30 minutes.  Uncover and bake until peppers and rice are tender and filling is completely cooked, about 20 minutes longer.  Let stand 5 minutes before serving.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers New and Complete Cookbook© 2006 Weight Watchers.com. All rights reserved

 

 

I made this recipe over the weekend, so quick, so easy, so yummy!

Mexican Meatloaf

Cooking Spray
½ lb. extra lean ground beef
½ lb. lean ground turkey breast
2 lg. egg whites
2 oz. cornbread stuffing dry mix (about 1 c.)
1 medium chopped onion
½ tsp. chili powder
¼ tsp. ground cumin
4 oz. canned green chili peppers, diced
8 oz. canned enchilada sauce

Preheat oven to 375.  Coat a broiler pan with cooking spray.  In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies, and half of enchilada sauce together.  Shape into an oval with your hands and place on prepared broiler pan.  cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more.  Slice into 6 pieces and serve.  (Serves 6)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Week 1 booklet:  Start Eating Smarter© 2009 Weight Watchers.com. All rights reserved

 

 

I loved this recipe because it took only 15-20 minutes to make!  It comes from the cookbook, Weight Watchers Healthy Cooking Basics.  Would be a great addition to your collection of cookbooks, many “how-tos”.  Moo Shu Pork is a Chinese dish from the northern region.  It came to the United States in the late 1960s.  The traditional Moo Shu Pork is made of shredded pork and scrambled eggs and stir fried in sesame or peanut oil.  Some restaurants also add bamboo shoots, mushrooms, sugar snap peas, bok choy, and carrots among other vegetables also.  It is usually served with hoisin sauce and wrapped in white flour like tortillas called moo Shu pancakes.  If they are served wrapped in the pancakes, they are eaten by hand like a soft taco.  As I thought but was incorrect, Moo Shu Pork is usually never served with white rice.  There are also other versions such as Moo Shu Chicken, Moo Shu Vegetables, and Moo Shu Tofu.

Easy Moo Shu Pork

4 T. reduced-sodium soy sauce
1 T. cornstarch
½ lb. pork tenderloin, cut into thin 1-inch strips
3 lg. egg whites, lightly beaten
2 garlic cloves, minced
1 T/ minced peeled fresh ginger
5 c, shredded Napa cabbage
1 c. sliced white mushrooms
5 scallions, sliced
1 tsp. Asian (dark) sesame oil
4 whole wheat tortillas, warmed

Whisk 2 T. of soy sauce and cornstarch in small bowl until blended; add pork and toss to coat.  Spray lg. deep nonstick skillet or wok with nonstick spray and set over medium heat until a drop of water sizzles on it.  Add egg whites and stir-fry until firm, about 2 minutes.  Transfer to plate.  Spray same pan with nonstick spray and increase heat to medium-high.  Add pork; stir-fry until no longer pink about 2 minutes.  Add garlic and ginger; stir-fry 1 minutes.  Add cabbage, mushrooms, and scallions; stir=fry until cabbage starts to wilt, about 3 minutes.  Add egg, remaining 2 T. soy sauce, and oil and stir-fry until heated through, about 1 minutes.  Spoon about 1 c,. of pork mixture onto each tortilla and roll up to enclose filling.  Serves 4.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Healthy Cooking Basics Cookbook  © 2009 Weight Watchers.com. All rights reserved

 

 

This recipe is terrific!!!  It is Belgian Beef Stew from the Weight Watchers cookbook:  “Slow Cook It!”  I would highly recommend this cookbook.  This is one of those dishes that you want to make and settle in and eat by the fire!

Belgian Beef Stew

1 lb. bottom round steak, trimmed and cut into 1-inch cubes
½ tsp. salt
¼ tsp. black pepper
3 medium red onions, sliced
½ c. low-sodium chicken broth
¾ lb. baby red potatoes, halved
2 shallots, finely chopped
2 T. red-wine vinegar
1 T. packed brown sugar
1 T. horseradish mustard
1 T. chopped fresh thyme or 1 tsp. dried
2 bay leaves
1 (12 oz.) can dark beer
5 carrots, cut into 1-inch chunks
2 T. all-purpose flour

Sprinkle both side of beef with salt and pepper.  Spray lg. nonstick skillet with nonstick spray and set over medium-high heat.  Add beef and cook, turning occasionally, until browned, about 6 minutes.  Transfer beef with slotted spoon to 5- or 6-quart slow cooker.  Add onions to skillet.  Reduce heat and cook, stirring occasionally, until lightly browned, about 8 minutes.  stir in broth.  Bring to boil, scraping up browned bits from bottom of pan.  Pour onion mixture into slow cooker.  Stir in potatoes, shallots, vinegar, brown sugar, mustard, thyme, and bay leaves.  Pour 1/3 c, beer into small bowl and refrigerate.  Pour remaining beer over beef and vegetables.  Press potatoes down into vegetable mixture.  Top with even layer of carrots.  Cover and cook until beef and vegetables are fork=tender, 4-5 hours on high or 8-10 hours on low.  About 25 minutes before cooking time is up, whisk flour and reserved 1/3 c. beer until smooth; stir in about ¼ c. hot liquid from slow cooker until blended.  Stir flour mixture into slow cooker.  Cover and cook on high until mixture simmers and thickens, about 20 minutes.  Discard bay leaves.  (Serves 6)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Slow Cook It! © 2010 Weight Watchers.com. All rights reserved

 

 

This is another great recipe from the cookbook, Weight Watchers Healthy Cooking Basics.  Just a basic comfort recipe for the cold weather!

Italian Beef and Pasta Bake

3 c. whole wheat penne
1 lb. ground lean beef (7% fat or less)
1 lg. onion, chopped
2 garlic cloves, mined
1 (28 oz.) can diced tomatoes
2 tsp. dried oregano
1 tsp. dried basil
¾ tsp. salt
½ tsp. black pepper
1 c. part-skim ricotta cheese
1 c. shredded part-skim mozzarella cheese

Preheat oven to 350.  Spray 9 x 13” baking dish with nonstick spray.  cook penne according to package directions omitting salt, if desired. Drain and transfer to lg. bowl.  Meanwhile, cook beef, onion, and garlic in lg. nonstick skillet over medium-high heat, breaking up beef with wooden spoon, until beef is browned, about 8 minutes.  Stir in tomatoes, oregano, basil, salt, and pepper; simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.  Stir beef mixture, ricotta, and ½ c. mozzarella into penne; transfer to baking dish.  Sprinkle with remaining ½ c. mozzarella.  Bake until heated through and lightly browned, about 25 minutes.  (Serves eight)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Healthy Cooking Basics Cookbook  © 2009 Weight Watchers.com. All rights reserved

 

 

This is the first recipe I made out of the cookbook, Healthy Cooking Basics.  This cookbook looks like a good solid cookbook with many different cooking techniques.  We could actually learn some things about cooking!  Polenta is an excellent alternative to pasta, rice, or potatoes.  If you buy in the tubes, it is already cooked and you just need to heat it up.  You can sauté, fry, bake, broil, or grill.  You can top the polenta with your favorite sauce, gravy, or cheese.  It is very versatile and the main ingredient is Yellow Corn Meal.  Enjoy and it is quick and easy, just what we need this time of year.  Remember last week’s topic, stress free!

Southwestern Beef and Polenta

1 lb. ground lean beef (7% fat or less)
1 (16 oz.) tube refrigerated plain polenta
Salt and black pepper to taste
1 (14 oz.) jar fat-free salsa
1 (15 ½ oz.) can black beans, rinsed and drained

Spray lg. nonstick skillet with nonstick spray and set over medium-high heat.  Slice polenta into 8 slices and put in skillet in a single layer; sprinkle with salt and pepper to taste.  cook until browned, about 3 minute4s on each side.  Transfer to platter; keep warm.  Add beef to skillet and cook, breaking apart with wooden spoon, until browned, about 3 minut4es.  Stir in salsa and black beans; cook until heated through, about 5 minutes.  Spoon over polenta.   Serves 4.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Healthy Cooking Basics Cookbook  © 2009 Weight Watchers.com. All rights reserved

 

 

This is an easy and very tasty recipe using pork tenderloin.  I actually made this on Fox 4 years ago and have been making ever since.  It is from the Weight Watchers cookbook:  Slow Good:  Super Slow-Cooker Cookbook.  And, the last I checked when I searched for this cookbook, the cheapest I found was $39.95 for used and $124.94 for new.  The average price from $69.00 to $95.00.  If you have this cookbook, consider yourself lucky!  It is a collector’s item.

Cranberry-Apricot Pork Tenderloin

1 pound pork tenderloin
¾ tsp. salt
¼ tsp. freshly ground pepper
1 tsp. olive oil
1 c. canned cranberry sauce
½ c. sliced dried apricots
1 T. cornstarch
½ tsp. cinnamon
2 tsp. grated orange zest

Sprinkle pork with ½ tsp. salt and 1/8 tsp pepper.  Heat oil in a lg. nonstick skillet over medium-high heat.  Add pork and cook, turning frequently, until browned, about 6 minutes.  Transfer pork to a 5-6 qt. slow cooker.  Combine cranberry sauce, apricots, cornstarch, cinnamon, and remaining ¼ tsp. salt and 1/8 tsp. pepper in bowl; pour over pork, turning to coat.  Cover and cook until pork is for-tender, 3-4 hours on high or 6-8 hours on low.  Transfer pork to a cutting board; cut into 16 slices. Stir orange zest into fruit sauce and serve with pork.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Slow Good Cookbook  © 2005 Weight Watchers.com. All rights reserved

 

Another great recipe from the Weight Watchers Comfort Classics cookbook.  What a recipe to make on a cold, blustery fall day.  I added shredded carrots to add some bulk to the recipe.

Powder-Keg Chili
1 lb. lean ground beef (5% or less)

1 onion, chopped

1 (28 oz) can diced tomatoes

1 (15 ½ oz) can pinto or kidney beans, rinsed and drained

1 (15 oz) can tomato sauce

1 c. water

2 T. chili powder

1 tsp. ground cumin

¼ tsp sugar

¼ tsp. cayenne

24 baked tortilla chips (optional)

Combine beef and onion in Dutch oven and cook over medium-high heat, breaking beef apart with wooden spoon, until beef is browned, 5 minutes.  Add tomatoes, beans, tomato sauce, water, chili powder, cumin, sugar, and cayenne.  Bring to a boil; reduce heat and simmer, partially covered, until thickened slightly, 30 minutes.  Serve with tortilla chips, is using.  (Serves 6)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Comfort Classics Cookbook © 2009 Weight Watchers.com. All rights reserved

Another great recipe from the Weight Watchers cookbook:  Comfort Classics.  I can’t say enough about this cookbook!  The only reason I picked this recipe was because of the horseradish.  I could eat horseradish on just about anything!  Just a little side note:  Horseradish is a perennial plant from the same family as mustard, wasabi, broccoli, and cabbage.  It is a plant native to southeastern Europe and western Asia.  It is primarily cultivated for its large, white tapered root.  The origin of the name “horseradish” is really not known; however, in Europe, it is believed the old method of processing the root came from the term “hoofing” which horses were used to squash the root prior to grating it.  Enjoy!

Autumn Pot Roast with Horseradish Sauce

2 pounds boneless bottom round roast, trimmed
¾ tsp. salt
2 tsp. olive oil
½ c. reduced-sodium beef broth
1 onion, chopped
3 garlic cloves, chopped
1 T. chopped fresh thyme
1 ¼ pounds baby potatoes, halved
1 ½ c. baby carrots
2 medium turnips, peeled and cut into 1-inch pieces
½ c. fat-free plan Greek yogurt
3 T. prepared horseradish
1 tsp. Dijon mustard

Preheat oven to 350.  Sprinkle beef with ½ tsp. of salt.  Heat oil in Dutch oven over medium-high heat.  Add beef and cook, turning frequently, until browned, about 8 minutes.  Add broth, stirring to scrape any browned bits from bottom of pot.  Add onion, garlic, and thyme; bring to boil.  Cover and bake, turning once, 1 ½ hours.  Add potatoes, carrots, and turnips to Dutch oven.  Bake, covered, until beef and vegetables are fork-tender, 45 minutes.  Meanwhile, to make horseradish sauce, combine yogurt, horseradish, mustard, and remaining ¼ tsp. slat in a small bowl.  Cover and refrigerate until ready to use.  Transfer beef to a cutting board and slice across the grain into 16 slices.  Serve with vegetables and the sauce.  (Serves eight)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Comfort Classics © 2009 Weight Watchers.com. All rights reserved

How about a great recipe using buffalo?  This is from the Weight Watchers New Complete Cookbook.  It has great recipes and in a very sturdy three ring binder.  Buffalo is very mild-tasting and very lean (be sure not to overcook since buffalo is so lean and can dry out easily.  .  It is high in iron and low in cholesterol.

Cheddar-Stuffed Buffalo Burgers

 

1 pound ground buffalo meat
1 small Vidalia or other sweet onion, finely chopped (about ¼ cup)
1 tsp. Worcestershire sauce
½ tsp. salt
1/8 tsp. freshly ground pepper
½ c. shredded reduced-fat sharp cheddar cheese
4 English muffins, split
4 romaine lettuce leaves, trimmed
4 tomato slices

In a medium bowl, combine first 5 ingredients; mix well to combine.  Divide and shape mixture into 4 balls.  With your finger make a deep indentation into each ball.  Fill each hole with 2 T. cheese.  Pinch meat closed to cover cheese and shape each ball into a 3/4 –inch-thick patty.  Toast English muffins.  Spray a nonstick skillet with nonstick spray and heat over medium-high heat.  Cook burgers 3-4 minutes per side for medium-rare.  Place English muffin bottoms on 4 plates.  Top each with 1 lettuce leaf, 1 tomato slice, and a burger.  Place muffin tops on each burger.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers New Complete Cookbook  © 2006 Weight Watchers.com. All rights reserved

 

 

All-American Pot Roast

3 T. all-purpose flour
1 tsp. salt
½ tsp. freshly ground pepper
1 (2 ½ lb.) eye-round roast
1 tsp. olive oil
1 (24 oz.) bag frozen vegetables for stew
1 (10.75 oz.) can reduced-sodium/fat, condensed cream of mushroom soup
1 T. Dijon mustard
½ tsp. dried thyme

Place flour, salt, and pepper in small bowl.  Rub 1 T. of flour mixture onto beef.  Heat oil in lg. nonstick skillet over med-high heat.  add beef an cook, turning frequently, until browned, 6-8 minutes.  Place vegetables for stew and remaining flour mixture in 5 or 6 qt. slow cooker; mix well.  Place beef on top of veggies.  Combine remain. ingredients in small bowl; pour over beef.  Cover and cook until beef and veggies are fork-tender, 5-6 hours on high or 10-12 hours on low.  Transfer beef to a cutting board and keep warm.  Remove veggies with a slotted spoon to a bowl; set aside.  Pour sauce into medium saucepan; bring to a boil over med-high heat.  Boil, stirring occasionally, until sauce is slightly thickened and reduced to 1 ½ c., 6-8 minutes.  Cut beef into 16 slices; transfer to a serving platter.  Spoon veggies around beef and serve with sauce. Serves 8.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Slow Good  © 2005 Weight Watchers.com. All rights reserved

 

 

Meatball Stroganoff

1 lb. ground sirloin
½ c. breadcrumbs
6 T. skim milk
1 T. reduced-calorie stick margarine, melted
1 tsp. salt
2 tsp. minced fresh onion
Dash of ground nutmeg, ground cloves, and pepper
1 T. reduced-calorie stick margarine
Cooking Spray
2 T. all-purpose flour
1 (14 ¼ oz) can no-salt added beef broth
½ c. fat free sour cream

Combine 1st 9 ingredients in a bowl; stir well.  Shape mixture into 24 (1 inch) balls.  Melt 1 T. margarine in a lg. nonstick skillet coated with cooking spray over medium heat.  Add meatballs; cook 8 minutes or until browned, turning frequently.  Remove meatballs from skillet; set aside, and keep warm.  Wipe drippings from skillet with a paper towel.  Place flour in skillet.  Gradually add beef broth, stirring with a whisk until blended.  Place over medium heat, and cook 3 minutes or until slightly thick, stirring constantly. Remove from heat; stir in sour cream.  Return meatballs to skillet; cook over medium heat 3 minutes or until meatballs are thoroughly heated (do not boil or sour cream will curdle).  Serve over rice or egg noodles.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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