Dolmades

This recipe was a lot of work.  But there is a lot of payoff in the end.  You get 24 out of one recipe so you can use these as a meal and serve with some salad or a 0 point veggie, or you can put them out for appetizers at a party!  Hubby really loved these and he couldn't get enough!  Oh, and I totally loved the stuffing for these and can see it being put to use in different ways.

Dolmades
Serves: 6 (4 dolmades per serving)
Points: 3

Ingredients

1 (14.5 oz) can whole tomatoes
3/4 cup bulgur
2 tsp cumin seeds, crushed
1 large onion, chopped
2 garlic cloves, minced
1/2 pound lean ground beef (5% or less fat - I used 7%, its all I could find)
3/4 tsp ground allspice
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground pepper
24 bottled grape leaves rinsed and drained (you can find these in the aisle with the canned olives at least that's where I found them)
1 cup boiling water
6 lemon wedges

Instructions

1) Place a strainer over a 2 cup measuring cup and drain the tomatoes, reserving the liquid.  Chop the tomatoes and transfer to a large bowl.

2) Add enough water to the tomato liquid to make 2 cups, pour into a medium saucepan and bring to a simmer.  Add the bulgur and cumin; cook, covered, until the liquid is absorbed, 18-20 minutes.  Add to the tomatoes.

3) Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat.  Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes.  Add the beef and allspice; cook, stirring frequently to break up the beef, until it is no longer pink, about 6 minutes.  Add the beef mixture, parsley, lemon juice, salt and pepper to the bulger mixture and stir to combine.

4)  Place the grape leaves in a pie plate, cover with the boiling water, then drain.  Place a grape leaf, shiny-side down, on a cutting board, and trim off the stem.  Spoon a scant 1/4 cup of the bulgur mixture down the center lower third of the leaf.  Rollup and tuck in the ends.  Repeat with the remaining grape leaves and bulgur mixture to make a total of 24 dolmades.  Place a steamer basket in a saucepan and arrange the rolled leaves, seam-side down, in the basket.  Add 1/2 cup water to the saucepan and steam, covered, until the dolmades are heated through, about 20 minutes.  Serve with the lemon wedges.

Fiery Beef with Scallions and Cashews

This wasn't as spicy as the name makes it out to be.  But it was still AWESOME!  I let the meat marinate overnight and it came out so tender!  I found this recipe in the WW "Take-out Tonight" cookbook.

To the folks that I fed this to recently, I did not use the lemongrass (fresh or dried) because I couldn't find it at the market and I didn't have a chance to go to a different store. :-)

Fiery Beef with Scallions and Cashews
Serves: 4
Points: 6

Ingredients

1/4 cup honey
1/4 cup minced onion
1 tbsp minced peeled fresh ginger
1 tbsp finely chopped fresh lemongrass or 1 tsp dried
2 cloves garlic, finely chopped
1 jalapeno pepper, minced
1 tbsp reduced-sodium soy sauce
1 tsp Thai fish sauce (nam pla)
1 tsp Asian (dark) sesame oil
2 or 3 drops hot pepper sauce
1 (1 pound) flank steak trimmed of all visible fat, cut diagonally across the grain into 1/4-inch thick slices
1/4 cup chopped scallions
3 tbsp chopped cashews

Instructions

1) To make the marinade, combine the honey, onion, ginger, lemongrass, garlic, jalapeno, soy sauce, fish sauce, sesame oil, and hot sauce in a large zip-close plastic bag.  Mix well.  Add the steak, seal the bag, and turn several times to coat.  Refrigerate the steak, turning the bag occasionally, at least 1 hour or overnight.

2) Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.

3) Remove the steak from the marinade, scraping off any excess.  Discard the marinade.  Thread the steak onto each of 8 (8-inch) metal skewers (I used wood skewers.  Just let them soak for a couple of hours before using!)  Grill or broil the steak 5 inches from the heat until browned, 3 minutes on each side.  Sprinkle the steak with the scallions and cashews.

Beef Braised in Red Wine

Okay, I made this exactly as the instructions said and the first night the meat was tough.  I then took the slices, put them back in the sauce and the next night heated them over low heat for a couple more hours and the meat came out nice and tender.  So, my feeling is that this needs to cook longer the first time around, or maybe even put it in a crockpot.  So, that is what I am going to try next time.  Cooking it in the crockpot.

Beef Braised in Red Wine
Serves: 12
Points: 3

Ingredients

1 tsp salt
1/2 tsp freshly ground pepper
1 (3-pound) beef eye-round roast, trimmed of all visible fat
4 cloves garlic, minced
1 can (28 oz) italian-seasoned crushed tomatoes (I just used regular crushed tomatoes and added my own italian seasoning)
1/2 cup red wine

Instructions

1) Sprinkle the salt and pepper all over the beef.  Spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat.  Add the beef and brown on all sides, 2 minutes on each side.  Transfer the beef to a large plate.  Set aside.

2) Add the garlic to the same Dutch oven and cook until fragrant, 30 seconds.  Stir in the tomatoes and wine; gently boil until the flavors blend, 5 minutes.  Return the beef to the Dutch oven, reduce the heat, cover and simmer 1 1/2 hours.  Turn the beef over, cover and simmer until fork-tender, 1 1/2 hours longer.

3) Transfer the beef to a cutting board and cover to keep warm.  Bring the wine mixture to a boil and cook, stirring occasionally, until it reduces by a third and thickens slightly, 10-12 minutes.  Slice the beef and serve with the sauce.

Beer Soaked Beef

I found this gem on the WW website.  It is so good.  Although, I will admit, I still haven't gotten the whole reducing the marinade into a sauce thing down yet.  First time, it fizzed all over the place.  Second time, I wasn't paying attention and it reduced too much.  One of these days though, I'll get it!

Beer Soaked Beef
Serves: 6
Points: 6

Ingredients

12 oz beer
2 Tbsp olive oil
1 large garlic clove(s), peeled and smashed
2 Tbsp fresh lemon juice
1 Tbsp dark brown sugar
1 tsp table salt
1/8 tsp whole cloves
1 1/2 pound(s) raw lean flank steak, 1-inch thick, washed and patted dry


Instructions

1) In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.


2) Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.

3) Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.

4) Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.

Beef in Garlic Sauce

Okay, I haven't made this yet, but will be tonight.  Here's hoping it comes out well!  This is from the WW "Flex & Core" cookbook.

Beef in Garlic Sauce
Serves: 4
Points: 3 (add 3 points to each serving for each 1 cup of brown rice)

Ingredients

5 garlic cloves, minced
1 tbsp minced peeled fresh ginger
1 jalapeno pepper seeded and minced
3/4 pound boneless sirloin steak trimmed of visible fat and cut into 2x1/8 inch strips
4 scallions cut into 1-inch pieces
2 cups fresh snow peas
1/4 cup reduced-sodium chicken broth
2 tbsp reduced sodium soy sauce
1 tbsp sherry or dry vermouth
1 tsp sugar
1 1/2 tsp cornstarch
1 tbsp cold water

Instructions

1) Spray a large nonstick skillet or wok with nonstick spray and set over high heat until a drop of water sizzles.  Add the garlic, ginger and jalapeno; stir-fry until fragrant, about 1 minute.

2) Add the beef strips and stir-fry until browned, about 3 minutes.  Add the scallions and snow peas; stir-fry about 1 minute.  Add the broth, soy sauce, sherry, and sugar; bring to a simmer.  Reduce heat and simmer, stirring occasionally, about 2 minutes.

3) Combine the cornstarch and water in a small bowl until smooth.  Add the cornstarch mixture to the wok and cook stirring constantly until thickend, about 30 seconds.

Hamburger & Sausage Soup

A friend of mine posted this on her facebook page.  It sounded so good, I just have to try it.  We will be having this tomorrow night.  Soup & Salad night for us!

Hamburger & Sausage Soup
Serves: about 10 (1 cup servings)
Points: 4 (more or less depending on the number of servings)

Ingredients

1 pound ground beef (I use extra lean)
1 pound Turkey Keilbasa, sliced
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground basil
1 envelope onion soup, dry mix
6 cups boiling water
1 (14.5 oz) can diced tomatoes
1 tbsp low-sodium soy sauce
1/2 cup celery
2 cups sliced carrots
1 cup uncooked whole wheat pasta

Instructions

1) Brown ground beef and sausage in pan.  Place in slow cooker.

2) Add salt, oregano, basil, and onion soup mix to the cooker.

3) Stir in boiling water, tomatoes and soy sauce.

4) Add celery and carrots.

5) Cover and cook on low for 8 hours.

6) One hour before end of cooking time, stir in dry macaroni.

Marinated Flank Steak

I haven't tried this yet.  But it sounds really good.  It is currently marinating in my fridge right now and we will be having it tonight. :-)

Marinated Flank Steak
(From the Weight Watchers New Cookbook, Momentum edition)
Serves: 4
Points: 5

Ingredients

1/4 cup reduced-sodium soy sauce
2 tsp honey
2 tsp grated peeled ginger, or 1 tsp ground
2 tsp finely chopped fresh lemongrass
2 garlic cloves, minced
1 tbsp dry sherry
Pinch of crushed red pepper
1 (1 pound) flank steak
2 tsp olive oil
1/4 tsp salt
Freshly ground pepper to taste

Instructions

1) To prepare the marinade, in a gallon-size zip-close plastic bag, combine the soy sauce, honey, ginger, lemongrass, garlic, sherry, & crushed red pepper; add the steak.  Seal the bag, squeezing out the air; turn to coat the steak.  Refrigerate, turning the bag occasionally, overnight or up to 24 hours.  Remove the meat from the refrigerator at least 30 minutes before broiling.

2) Preheat the broiler.  Discard the marinade; pat the steak dry with a paper towel, then drizzle with the oil.  Broil 3 inches from the heat, turning once and sprinkling the salt on the cooked side, about 4 minutes on each side.  Season with the pepper.  Transfer the steak to a cutting board.  Let stand 2-3 minutes, then cut on the diagonal into 12 slices.

Calories: 207
Fat: 10g
Fiber: 0

Spaghetti Bolognese

Well, I'm Italian and my husband is italian so pasta is a tasty thing in our house. This version of a typical Bolognese sauce has lean ground beef, veggies and doesn't take long to make. Oh, and it tastes good too!

Spaghetti Bolognese
Serves: 4
Points: 8

Ingredients

3/4 pound lean ground beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
1 (14 1/2 ounce) can diced tomatoes
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 pound whole-wheat spaghetti

1. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil & oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered , until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.

2. Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates and top with the sauce.

Spicy Orange Beef

This is such a tasty dish. Its not your normal stirfry and has, as my husband would say, "Great flavor".

Spicy Orange Beef
Serves: 4
Points: 7

Ingredients

2 navel oranges
2/3 cup low-sodium chicken broth
2 tbsp reduced-sodium soy sauce
1 tbsp cornstarch
1/2 tsp crushed red pepper
1 tbsp vegetable oil
1 pound beef top round, trimmed of all visible fat and cut into 2 x 1/8 inch strips
1 pound broccoli crowns cut into small florets
1 red bell pepper, seeded and cut into 3/4 inch pieces
3 scallions, cut into 1 inch pieces
2 tbsp minced peeled fresh ginger
2 large garlic cloves, minced
2 cups hot cooked brown rice

1. With a vegetable peeler, remove enough zest from one of the oranges to make 2 tbsp very thinkly sliced strips; set aside. Remove the peel and pith from the oranges. Holding an orange over a bowl to catch the juice, cut along either side of each membrane to release the orange sections, allowing the juice to fall into the bowl. Repeat with the other orange; set sections aside.

2. Combine 1/3 cup of the broth, the orange juice, soy sauce, cornstarch, and crushed red pepper in a cup until smooth.

3. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the beef. Stir-fry until lightly browned, about 4 minutes. Transfer the beef to a plate.

4. Add the broccoli, bell pepper, orange zest strips, and the remaining 1/3 cup broth to the wok. Cook, covered, until the vegetables are parcooked, about 2 minutes. Uncover, then add the scallions, ginger and garlic. Stir-fry until fragrant, about 30 seconds. Return the beef to the wok; add the orange sections, and cornstarch mixture. Cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice.

Cheeseburger Casserole

Just the name of this dish would make anyone drool. But once you make it, not only will you be drooling, you'll be wanting more!


Note, when I made this I thought it needed more cheese sauce. The recipe I am providing is the original recipe so the points are for that. Should you decided to make more cheese sauce, remember to add up the extra points and divide it among the servings!!!


Cheeseburger Casserole
Serves: 6
Points: 4


Ingredients


2 sprays cooking spray
2 large Yukon Gold potatoes, boiled or steamed whole, drained and cooled
1 medium garlic clove, minced
1 small onion, chopped
1 small green pepper, chopped
1 cup mushrooms, sliced
1 pound lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Cheese Product (I have been having a tough time finding this lately)
1/4 cup low-fat evaporated milk (I think I have only been able to find fat-free so I have used that)
1/8 tsp crushed red pepper flakes
8 items baked low-fat tortilla chips, crushed



1. Preheat oven to 350 degrees. Coat a 9-inch square baking dish with cooking spray


2. Peel and thinly slice potatoes, layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes, remove baking dish from oven and set aside.


3. While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook stirring frequently, until vegetables are tender, about 7-10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skilletl cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine, spread mixture over potatoes in baking dish.

4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces.

Roasted Sirloin Beef

This had a really nice flavor but I caution you that if you have a fairly thin piece of beef, the cooking time should be properly adjusted.

Roasted Sirloin Beef
Serves: 8
Points: 6

Ingredients
1 spray cooking spray
2 pound lean sirloin beef
1 tsp salt
1 tsp black pepper, freshly ground
4 medium garlic cloves, minced
2 Tbsp rosemary, fresh, minced or 2 tsp dried rosemary
2 tsp dried oregano

Instructions
1) Preheat oven to 400 degrees. Coat a shallow roasting pan with cooking spray

2) Season beef all over with salt and pepper, transfer to prepared pan

3) Combine garlic, rosemary, and oregano in a small bowl. Rub herb mixture all over top of beef; gently press herbs into beef with your hands so it sticks.

4) Roast until an instant read thermometer inserted in center of beef reads 160 degrees, about 28 minutes (for medium meat)

5) Let beef stand 15 minuts before soicing crosswise into thin (1/4 inch thinck slices)

One serving is about 3 ounces of meat.

Sweet & Sour Slow Cooker Flank Steak

Yummy, yummy, yummy. That is the only way I can describe this dish. I think I could even pull apart the meat and make pulled beef sandwiches. I can't wait to make it again.

Sweet & Sour Slow Cooker Flank Steak
Serves: 8
Points: 7

Ingredients

2 large garlic cloves, minced
9 oz frozen chopped onions
16 oz canned mushrooms, sliced, well-drained
24 oz chili sauce
1/2 cup fat-free beef broth
2 Tbsp tomato paste
1/4 cup red wine, dry variety
1 tsp table salt
1 tsp paprika
1/4 tsp black pepper
1 Tbsp balsamic vinegar
1 Tbsp unpacked brown sugar
3 pound raw, lean flank steak cut into 6 equal pieces

Instructions

1) In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour garlic mixture over top; stir briefly so steak pieces aren't pressed firmly together.

2) Cover slow cooker and cook on high heat for 4 hours. Remove steak from slow cooker and let sit for 2 minutes; slice steak on the diagonal against the grain. Arrange steak on a platter and spoon vegetables and gravy on top. Yields about 1 1/2 cups of meat, vegetables and gravy per serving.

Skillet Beef and Beer Stew

Well, I have to say that this was really tasty. Vic was hankering for a good beef stew for a while and this really hit the spot.

Skillet Beef and Beer Stew
Serves: 4
Points: 5

Ingredients
1 spray olive oil cooking spray
12 oz lean beef round roast cut into cubes
1 medium onion, chopped
1 medium bell pepper, chopped
2 medium garlic cloves minced (or 1 tsp jarred minced garlic)
2 medium potatoes, peeled and diced
24 medium baby carrots (about 1/2 pound)
1 cup fat-free beef broth
8 oz light beer
1/4 cup fat-free evaporated milk
2 tbsp cornstarch
1 tsp paprika

Instructions

1) Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.

2) Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.

3) Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally for 2 minutes more. Yields about 1 1/2 cups per serving.

Pasta with Broccoli Rabe and Bolognese Sauce

Boy oh boy, is this good! If you're looking for a new pasta dish be sure to try this one out! I even will serve it with side of green beans to get even more veggies in! This recipe is also really good with lean ground turkey instead of beef. And if you don't like broccoli rabe, try using regular broccoli instead! Its just as good!

Pasta with Broccoli Rabe and Bolognese Sauce
Servings: 6
Points: 7

Ingredients
1/8 tsp table salt, for cooking pasta
2 tsp olive oil
1 cup onion(s), chopped
1 Tbsp minced garlic
3/4 pound uncooked lean ground beef (with 7% fat)
2 1/2 tsp fennel seed
28 oz canned crushed tomatoes, fire-roasted recommended
1/4 tsp table salt
1/2 small tsp crushed red pepper flakes
1/2 tsp dried oregano
12 oz uncooked whole-wheat pasta, penne rigate suggested
1 pound broccoli rabe, ends trimmed, cut crosswise into 1 1/2-inch pieces

Instructions
1) Bring a large pot of lightly salted water to a boil.

2) Meanwhile, to make sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 6 minutes. Add beef and fennel seeds to skillet; cook, breaking up clumps with a wooden spoon, until browned, about 3 to 4 minutes.

3)Stir in tomatoes, salt, red pepper flakes and oregano; bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.

4) While sauce simmers, add pasta to boiling water and cook according to package instructions, adding broccoli rabe to pasta water 5 minutes before pasta will be done; cook until pasta and broccoli rabe are tender.

5) Drain pasta and broccoli rabe; return to pot. Add sauce, and toss to mix and coat; transfer to a serving bowl. Yields about 1 1/2 cups per serving.

Bubble-up Pizza Casserole

I found this on a message board so I don't have the nutritional information. However, I figured out the points for this and assuming you cut it into 6 (very large) servings, you are looking at about 9 points. I know, that seems kind of high but trust me, its very filling. Add some salad and you are done for the night. And remember, the higher the number of servings you split it into, the less points.

I will say that my husband was a little leary as it is not a traditional pizza. But boy oh boy did he love it! (and so did I). Its great for when you have that pizza craving but don't want a greasy slab of take-out pizza. Add some salad and you have a very filling meal.

Bubble-up Pizza Casserole
Serves (at least) 6
9 Points per serving (assuming 6 servings)

1 pound lean ground beef (I used 93%)
1 onion chopped
32 oz tomato sauce (I used a 29 oz can and that was enough for us)
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp italian seasoning
17 slices turkey pepperoni (I cut them into quarters)
15 oz refrigerated buttermilk biscutis - each biscuit cut into quarters (I used 2 of the 7.5 oz cans)
1 1/4 c part skim milk mozzarella cheese, shredded
any veggies you want - (I just used a can of sliced olives and a can of sliced mushrooms but next time I am thinking of adding spinach to the mix.)

1) Preheat oven to 350
2) In a large skillet brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic & italian seasoning.
3) add veggies and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce
4) Spoon mixture into a 9x13 baking dish coated with cooking spray.
5) Bake 25 minutes. Sprinkle with cheese and bake 10 more minutes or until biscuits are done
6) Let stand 5 minutes before serving