Meat Loaf with BBQ Sauce

PREP 5 MIN COOK 1 HOUR SERVES 8

1 1/2 lbs (680g) extra-lean ground beef or ground sirloin
1/2 cup dry unseasoned bread crumbs
1/2 cup your favorite barbecue sauce, divided
1/4 cup minced fresh parlsey
1/3 cup minced onions
2 Tbsp freshly grated Parmesan cheese
1 egg
1 tsp minced garlic
1/2 tsp dried basil, thyme or oregano
1/2 tsp each salt and freshly ground black pepper

1. Preheat over to 350'F. Spray a broiler pan wiht cooking spray and set aside.

2. Combine beef, bread crumbs, 1/4 cup barbecue sauce, parsley onion, Parmesan cheese, egg, garlic, basil, salt and pepper in a large bowl. Mix well using your hands. Shape mixture into an oblong loaf, about 8x5 inches in size, and place directly on rack of broiler pan. Spread remaining barbecue sauce all over meat loaf.

3. Bake for 50 minutes to 1 hour, or until meat loaf is nicely browned and meat is cooked through. Let stand 5 minutes before slicing.

** Recipe Tip: To make mini loaves, divide meat mixture among 6 mini loaf pans and bake for 30 minutes. Try sneaking some vegetables into the loaf - your kids will never notice! Add 1/2 cup each grated carrots and gated zucchini. By the way, cooking the meat loaf on a broiler pan instead of in a loaf pan is a smart idea because the fatty juices will drip away as the meat cooks. **

Absolutely great! So good my sister call us to get the recipe (she was here when I originally made this one). Using BBQ sauce vs. ketchup for the meat loaf adds a nice new-taste.

PER SERVING (SERVES 8): CAL 187, FAT 8.3g (SAT FAT 4.3g), PROT 18g, CARBS 10g, FIB 0.6g, CHOL 80mg, SOD 503mg

Mexican Pizza

PREP 5 MIN COOK 15 MIN MAKES 1 PIZZA (8 SLICES)

8 oz (227 g) extra-lean ground beef
1/3 cup minced red onions
1 tsp minced garlic
1/2 cup diced grape tomatoes
1/4 cup grated carrots
1/4 cup diced green bell pepper
1/4 cup frozen or canned corn
1/4 cup canned no-salt-added black beans, drained and rinsed
1 Tbsp minced fresh cilantro
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp each salt and freshly ground black pepper
1/2 cup pizza sauce
1 (12-inch) prebaked whole-grain thin-crust pizza shell
1 cup packed shredded light old (sharp) cheddar cheese (4 oz/113g)
2 Tbsp minced green onions
* Garnishes: Light Sour Cream, Salsa and Guacamole (Optional)*

1. Preheat oven to 425'F.

2. Cook beef, onions and garlic in a large, non-stick skillet until beef is no longer pink. Add tomatoes, carrots, green pepper, corn and beans. Cook and stir for 2 more minutes. Add cilantro, chili powder, cumin, salt and pepper. Cook 1 more minute. Remove from heat.

2. Spread pizza sauce evenly over crust. Top with half the cheese. Spoon beef mixture evenly over pizza. Top with remaining cheese, followed by green onions.

3. Place pizza directly on middle oven rack and bake for 8 to 10 minutes, or until cheese is completely melted and crust is lightly browned.

4. Tastes great with fajita-like accompaniments, such as sour cream, salsa and guacamole.

PER SERVING (PER SLICE): CAL 186, FAT 6.8g (SAT FAT 3.4g), PROT 12g, CARBS 18g, FIB 1.9g, CHOL 28 mg, SOD 455mg

Mmm-mmm-good!! Was so good we made this two nights in a row - a definite keeper! 

Grilled Flank Steak with Black Beans and Corn and Tomatoes

PREP 5 MIN COOK 25 MIN SERVES 6

1 1/2 lb Flank Steak
1/2 tsp cumin
2 garlic cloves, crushed
1/2 tsp kosher salt
fresh cracked pepper to taste

For the back bean, corn and tomatoes:
3 Tbsp red onion, minced
1 tsp olive oil
1/4 cup fresh squeezed lime juice
2 medium vine ripe tomatoes, diced
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels (fresh is fine)
2 Tbsp finely minced cilantro
kosher salt and fresh pepper to taste

1. Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.

2. Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes. Add tomatoes, black beans, corn, cilantro and set aside.

3. Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.

PER SERVING (3 oz steak plus salad): CAL 249.8, FAT 9.4g, PROT 25.6g, CARBS 8.9g, FIB 2.3g, SUGAR 2.4g, SOD 385 mg
Old Points: 5
PointsPlus Value: 6

Another great recipe! Fairly easy to make and absolutely delicious. This was actually something a little different for us to try considering it was a main course meal on its own - with no side-dish. Typically my spouse likes to have side-dishes (such as potatoes or rice or... something else) - however we decided to try this out as is and... it was great! And filling too!

Salisbury Steak and Mushroom Gravy

PREP 10 MIN COOK 30 MIN SERVES 8

1/2 tsp oil
3/4 cup onions, minced
1 lbs lean ground beef
1 lbs lean ground turkey
1/2 cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
1/4 tsp salt 
1/8 tsp ground black pepper, to taste
8 oz sliced mushrooms
2 Tbsp all-purpose flour
2 Tbsp tomato paste
1 tsp Red Wine Vinegar
2 tsp Worcestershire sauce, to taste
1/2 tsp mustard powder
1/4 cup water
chopped parsley for garnish (optional)

1. Saute onions in oil over medium heat until golden brown, about 5 minutes.

2. In a large bowl, combine half of the saulteed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.

3. Share into 8 oval patties.

4. In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.

5. Add mushrooms to the skillet, season with salt and pepper and saute 2-3 minutes. Return patties to the skillet with the mushrooms.

6. In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.

7. Pour over meat and mushrooms in skillet. Cover and cook on low heat for 20 minutes, stirring occasionally. Serve over Garlic Mashed Potatoes with a vegetable on the side, Enjoy!!

PER SERVING (1 Patty with mushroom gravy): CAL 202.8, FAT 7.8g, CARBS 10g, FIB 1.2g, SUGAR 1.7g, SOD 524.7mg, PROT 21.7
Old Points: 4
PointsPlus Value: 5

Another great hit! We'll be making this one over... and over... and over again!

 

 

Beer-and-spice-marinated grilled flank steak

PREP 2.5HRS COOK 12 MINS SERVES 4

MARINADE
1/3 cup light beer
1/3 cup hickory-flavored barbecue sauce
1 Tbsp freshly squeezed lemon juice
2 tsp Montreal steak spice
1 tsp grated lemon zest
1 tsp balsamic vinegar
1/4 tsp dried rosemary, crushed

1 1/2 bls (680g) flank steak, trimmed of fat

1. Whisk together all marinade ingredients in a medium bowl.
Place flank steak in a large, heavy-duty, resealable plastic bag.
Add marinade and seal bag. Turn bag several times to coat steak with marinade.
Marinate in refrigerator for at least 2 hours or as long as 24 hours.

2. Preheat grill to high setting.
Remove steak from bag and place on grill rack that has ben lightly brushed iwth oil.
Grill for about 6 minutes per side, or to desired degree of doneness.

3. Let steak rest for 5 minutes before slicing.
To serve, slice steak thinly across the grain using a very sharp knife.

PER SERVING: 279 CAL, 12.2G TOTAL FAT (5.2G SAT FAT), 33G PROT, 6G CARB, 0.1G FIBER, 80MG CHOL, 493MG SOD

Well this was delicious - and I make this in my oven (using the Broil/Grill option; on broiler). Can't wait to try this again over the BBQ! Mmmmm....

STEWpendous Beef

PREP 15 MIN COOK 2 HRS SERVES 6

2 lbs (907g) stewing beef (cut into 1 to 1 1/2 inch cubes)
1/2 tsp seasoned salt
2 Tbsp olive oil
1 1/2 cups coarsely chopped onions
1 cup chopped celery
2 tsp minced garlic
2 tsp Herbes de Provence *
2 1/2 cups reduced-sodium beef broth
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
2 bay leaves
1 tsp granulated sugar
1 1/2 tsp EACH salt and freshly ground black pepper
1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into 3/4--inch pieces
1 large carrot, chopped
1 small sweet potato, peeled, cut into 3/4-inch pieces
2 Tbsp cornstarch
3/4 cup frozen green peas
2 Tbsp minced fresh parsley

1. Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt.
Heat 1 Tbsp olive oil in a large pot (preferabley non-stick) over medium-high heat.
Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned.
Remove from pot and keep warm. Repeat with remaining 1 Tbsp olive oil and beef cubes.
Set browned beef aside.

2. Add onions, celery and garlic to same pot (you may add a bit more olive oil or 1/4 cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in Herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour and 15 minutes. (Make sure it's a low simmer and that mixture is not boiling or it will burn).

3. Stir in white potatoes and carrots. Cover and simmer for 25 more minutes. Stir in sweet potatoes and simmer for 20 to 25 more minutes, until vegetables are tender. Mix cornstarch with 2 Tbsp water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thinkened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes.

PER SERVING: 399 calories, 12.6 g total fat (3.9 sat fat), 39 g prot, 31 g carb, 4.4 fiber, 91 mg chol, 699 mg sod

* Herbes de Provence: It's a herb blend that you'll likely find right beside all the other dried herbs you buy at the grocery store. It's simply a combination of herbs commonly used in southern French cooking: basil, marjoram, rosemary, sage, thyme, savory and lavender.

Mmmmm...I messed up and bought red potatoes and yellow pototoes instead of sweet potatoes and yellow potatoes; but either way - it was all good!! Delicious meal for chilly day - warms you up quickly!

Asian Style Beef And Vegetables

PREP 5 MIN  COOK 15 MIN SERVES 4

4 ounces spaghetti
1/2 cup water
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon ground black pepper
1/8 teaspoon ground red pepper
Nonstick cooking spray
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or red sweet pepper
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 tablespoon cooking oil
3/4 pound lean boneless beef, cut into thin bite-size strips

1. Cook spaghetti according to package directions. Drain well and keep warm.

2. Meanwhile, for sauce, in a small bowl stir together water, soy sauce, cornstarch, black pepper, and red pepper. Set aside.

3. Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add pea pods, green or red sweet pepper and garlic, stir-fry 1 minute. Add mushrooms; stir-fry 1 to 2 minutes more or until vegetables are tender. Remove vegetables from wok.

4. Add oil to wok. Stir-fry beef in hot oil for 3 to 4 minutes or until done. Push beef to sides of wok. Stir sauce and pour into the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghetti. Makes 4 servings.


PER SERVING: Calories 304, Carbs 28 g, Fat 10 g, Fiber 2 g, Protein 25 g
PointPlus Value: 8

Simple and easy to make and was good too!! The "Ground Red Pepper" added just enough kick to the recipe to add that pizazz needed.

Asian Salisbury Steak

Asian Salisbury Steak with side dishes

PREP 5 MINS COOK 15 MINS SERVES 4

1/2 ounces 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions (small green onions)
1/4 cup plain dry breadcrumbs
4 Tbsp hoisin sauce, divided
2 Tbsp minced fresh ginger
3 tsp canola oil, divided
4 bunches or 2 4-ounce bags watercress, trimmed (16 cups)
1/2 cup dry sherry or rice wine

1. Place rack in upper third of oven; preheat the broiler. Coat a broiler plan and rack with cooking spray.

2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 Tbsp hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties wiht 1 tsp oil. Broil, flipping once, until coooked through, about 4 minutes per side.

3. Meanwhile, heat the remaining 2 tsp oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 Tbsp hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

PER SERVING (1 MEAT PATTY): 303 CAL, 13 G FAT, 56 MG CHOL, 18 G CARBS, 21 G PROT, 2 G FIB, 392 MG SOD
PointsPlus Value: 7

Absolutely delicious. Unfortunately we had to modify the recipe a little when we origin made this recipe however it still was delicious! [We couldn't find watercress so this portion was omitted from the picture version - so if you had this to your version it might look a little different.] Made 4 patties and all 4 disappeared without hesitation! This is one of those recipes where I'll have to remember to double-up on it next time!

For the below full WW PointsPlus value counts here is the break down:

1- Asian Slasbury Steak patty 7pts+
1/2 cup mashed potatoes 3pts+
1 serving of steamed beans 0pts+
For a total of: 10pts+ for the full menu displayed.

Asian Salisbury Steak

BBQ Beef Tortillas

PREP  10 MIN COOK 12 MIN SERVES 4

1/2 lbs beef sirloin steak, trimmed of fat, cut into thin strips
1 cup frozen corn
1/2 cup barbecue sauce
4 (7-inch) flour tortillas, heated
1 cup chopped tomato
1 oz (1/4 cup) shredded reduced-fat cheddar cheese

1. Heat medium nonstick skillet over medium-high heat unitl hot. Add beef; cook and stir 4 to 6 minutes or until browned.

2. Stir in corn and barbecue sauce. Reduce heat to medium; cover and cook 5 minutes or until hot, stirring occasionally.

3. Place tortillas on 4 individual plates. Spoon 1/4 of beef mixture down center of each tortilla; top each with 1/4 cup chopped tomato and 1 Tbsp cheese. Fold tortillas in half or roll up.

PER SERVING: (1 TORTILLA) 280 CAL, 8 G FAT, 45 MG CHOL, 510 MG SOD, 32 G CARB, 3 G FIB, 3 G SUGARS, 20 G PROT
PointsPlus Value: 7

This was simple and great! So many wraps so many recipes!!
Glad my family likes wraps cause there are times when coming home from work - these are the best, quickest, healthier option!

BBQ Beef Tortilla with base (no topping)

BBQ Beef Tortilla with base and topping

Beef-Corn Pita Pockets

2 POCKETS shown here

PREP 10 MIN COOK 1 MIN SERVES 4

2 ears corn on the cob, husked and kernels removed

1 Tbsp water

2 nectarines, diced

1/4 cup diced red onion

Juice of 1 lime

1/4 tsp kosher salt

Pinch black pepper

2 (6-inch) whole wheat pita breads

3/4 lb deli-sliced roast beef

2 cup shredded romaine lettuce

1. To make relish, combine corn and water in 9-inch microwavable pie plate. Cover with paper towel and microwave on High until corn is crisp-tender, 1-2 minutes.

2. Transfer corn with slotted spoon to medium bowl; stir in nectarines, onion, lime juice, salt, and pepper.

3. Cut each pita crosswise in half to form 2 pocktes. Stuff pockets evenly with beef, relish, and lettuce.

PER SERVING (1 POCKET): 292 CAL, 4 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 42 MG CHOL, 1, 117 MG SOD, 45 G CARB, 7 G FIB, 23 G PROT, 25 MG CALC

PointsPlus value: 7

Relish Filling

This was easy to do and great to eat! I hadn't had nectarines in a long while and am glad I decided to try this recipe out! Another hit for our house! It's refreshing and simple.

It's to note that I used white Weight Watchers Pita bread (since there were no more whole wheat when I was out shopping) and also used Montreal Roast Beef instead of regular Roast Beef, since again when I was out shopping they didn't have any reg. roast beef left in the deli (yes, believe it or not!).

Also to take into account, is the recipe nutritional value is for 1/2 of the whole pita. The 1 Portion described is 1/2 of the Pita Pocket ~ so if you eat both halves, double your PointsPlus value.

Reminder: 1 Portion is actually 1/2 the Pita

Grilled Beef Kabobs

PREP 4 HRS 5 MIN COOK 10 MIN SERVES 8

1 lb beef sirloin steak, cut in 16 pieces
3 ears corn, cut in 1 inch thick slices
1 bell pepper, cut into chunks
1 cup barbecue sauce
3/4 cup chopped cilantro
8 wooden skewers

1. Thread steak evenly onto 4 skewers. Thread vegetables chunks on 4 additional skewers.
Place in a shallow glass dish.

2. Mix barbecue sauce and cilantro. Pour half the sauce mixture over kabobs; cover and refrigerate at least 4 hours to marinate. Refrigerate remaining sauce mixture for serving with kabobs.

3. Preheat grill to medium hot. Remove steak kabobs from marinade; discard marinade. Grill 5 minutes; turn kabobs over. Add vegetables kabobs to grill and grill 5 to 6 minutes or until steak is done and vegetables are crisp tender.
Warm reserved sauce mixture; serve with kabobs.

PER SERVING: (1 MEAT KABOB & 1 VEGETABLE KABOB) 290 CAL, 38 G CARB, 6 F FAT, 3 G FIB, 23 G PROT
PointsPlus Value: 8

mmmmmm...Kabobs!! Need I say more??
These were great - definitely a Summer keeper recipe!!

...and incase you didn't notice, my vegetable selection varies a little from what was asked from the recipe. I love grilled vegetables and so, I improvised a little and added 'more' vegetables to the list! ;-)

Beef Burger Wraps

Beef Burger Wrap (cut in half)

PREP 10 MINS COOK 10 MINS SERVES 4

12 ounces 93% lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 Tbsp chopped picked jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 tsp garlic powder
4 whole-wheat tortillas, warmed
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.

3. Broil the patties until an instant-read thermometer inserted into the center reads 165'F, 12 to 14 minutes.

4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.

5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

PER SERVING: (1 WRAP) 394 CAL, 17 G FAT, 67 MG CHOL, 40 G CARBS, 28 G PROT, 10 G FIB, 634 MG SOD.
PointsPlus Value: 10

Another hit! These were actually pretty good! :-)
Everyone had one and I'm sure the next time (yes I'll be making these again) I'm going to have to double the batch, cause I'm sure people would have come around for seconds!  

Guacamole Spread

Tex-Mex Taco Salad

PREP 10 MIN COOK 10 MIN SERVES 2

1/2 cup prepared salsa
2 Tbsp reduced-fat sour cream
1/2 tsp canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinced
1 tsp ground cumin
1 tsp chili powder
1/8 tsp salt, or to taste
2 Tbsp chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese

1. Combine salsa and sour cream in a large bowl.

2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 Tbsp of the salsa mixture.

3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.

PER SERVING: (MAKES 2 EQUAL SERVINGS)
343 CAL, 13 G FAT, 81 MG CHOL, 26 G CARBS, 32 G PROT, 8 G FIB, 851 MG SOD
PointsPlus Value: 8

Hello! This was great! The salsa / lettuce mixture was somewhat different to my taste-buds but was well accepted! My kids added some tortillas to their plates (I'll let them add whatever as long as they're eating it and I don't have to make something different for them!) and mentioned that it was good! So votes are in... this recipe wins, which means it made our "repeat" list. 

Beef Goulash

1 1/2 cups uncooked spiral pasta
1 pound boneless beef sirloin steak, cut into pieces
1 tablespoon canola oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 cup reduced-sodium beef broth
1 1/2 teaspoons red wine vinegar or cider vinegar
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon caraway seeds
1/4 teaspoon pepper
2 teaspoons all-purpose flour
1/4 cup cold water

1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or until browned. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.


2. In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. 


3. Drain pasta; stir into beef mixture.

Makes 6 Servings

Per Serving (1 cup): 272 calories, 7 g fat, 45 mg cholesterol, 371 mg sodium,
29 g carbs, 2 g fiber, 22 g protein
PointsPlus Value: 7


Another success! This was very good and very tasty! 
My teenage son even commented with: "Yup, this can become a regular!" <-- recipe that is.

Double Mushroom Burgers with Spiced-up Ketchup

Double Mushroom Burger with Spiced-up Ketchup

PREP 10 MIN COOK 10 MIN SERVES 4

1 ounce dried porcini mushrooms
5 large cremini mushrooms, halved
1 lb ground lean beed (7% fat or less)
1 tsp salt
1/4 tsp black pepper
2 Tbsp ketchup
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp garlic powder
4 whole wheat hamburger buns


1. Put the dried and fresh mushrooms in a food processor and process until finely chopped;
transfer to a medium bowl. Add the ground beef, salt, and pepper to the mushrooms;
with damp hands, shape into 4 patties.

2. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat.
Add the patties and cook until an instant-read thermometer inserted into the side of a burger registers 160'F, about 4 minutes on each side.

Spiced-up Ketchup

3. Meanwhile, mix together the remaining ingredients in a small bowl. Serve each burger in a bun with the spiced-up ketchup alongside.

PER SERVING: (1 BURGER AND SCANT 2 tsp KETCHUP MIXTURE), 298 CAL, 8 G FAT, 3 G SAT FAT, 0 G TRANS FAT, 64 MG CHOL, 927 MG SOD, 26 G CARB, 4 G FIB, 29 G PROT, 64 MG CALC.
PointsPlus Value: 7

My version - see notes below.

Delicious & Filling! This recipe is a keeper!


I grilled these burgers on the BBQ; added a sliced tomato; and some lettuce to the burger itself ~ and then included a side dish of steamed mixed vegetables (about 1/2 cup + 1tsp Becel margarine, which increased my PointsPlus value by 1). 

Grilled T-Bone Steak with Easy Barbecue Sauce

PREP 8 MIN COOK  10 MIN  SERVES  4

2 Tbsp chili sauce, or ketchup
1 Tbsp packed brown sugar, dark-variety
1 garlic clove, minced, or 1/2 tsp garlic powder
1 Tbsp Worcestershire sauce
2 tsp mustard, course-grain recommended
1 tsp ginger root, fresh, minced or 1/4 tsp ground ginger
1 lb beef, T-bone steak, trimmed, raw, cut 1 1/2-inches thick


1. Preheat grill to high

2. In a small bowl, combine chili sauce (or ketchup), sugar, garlic, Worcestershire sauce, mustard and ginger; brush sauce all over steak. Grill flipping once, brushing steak with any leftover barbecue sauce while steak cooks, about 8 minutes for medium (or 5 extra minutes per side for medium-well done).

3. Remove steak to cutting board, cover loosely with aluminum foil and let stand for 10 minutes before slicing.

PER SERVING (ABOUT 3 OUNCES OF STEAK)
PointsPlus Value: 7


Sorry about not having all of the nutritional information; I got this recipe off a Weight Watchers newsletter and it didn't indicate any information other than the PointsPlus value count.


This was a great BBQ sauce, it was easy to make and quite tasty too! 
Enjoyed by all ~ I had to double it cause the first 'batch' went too fast!

Spicy Tangerine Beef

PREP 5 MIN COOK 15 MIN SERVES 4

2 Tangerines

2 tsp cornstarch

4 Tbsp water

3/4 lb boneless sirloin steak, trimmed and thinly sliced

3 cups small broccoli florets

3 scallions, cut into 2-inch lengths

1 small red bell pepper, cut into strips

2 garlic cloves, minced

3 Tbsp reduced-sodium soy sauce

1/4 tsp crushed red pepper

1. Grate the zest from the tangerines; set aside. 

Peel the tangerines and separate into sections;

reserve the sections. Stir together the cornstarch and 2 Tbsp of the water in a cup until smooth; set aside.

2. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat. 

When a drop of water sizzles in it, add half of the beef and stir-fry until browned, about 3 minutes, using a slotted spoon to transfer the beef to a bowl.

Repeat with the remaining beef.

3. Add the broccoli and the remaining 2 Tbsp water to the wok; cook, covered, about 2 minutes.

Increase the heat to high. Add the scallions, bell pepper, garlic, tangerine zest, soy sauce, and crushed red pepper; stir-fry about 1 minute. Stir the cornstarch mixture and add to the wok; stir-fry until the sauce thickens and bubbles, about 1 minute. Return the beef to the wok along with the tangerines; stir-fry until heated through, about 1 minute longer.

PER SERVING (ABOUT 1 1/4 CUPS): 191 CAL, 4 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 55 MG CHOL, 453 MG SOD, 15 G CARB, 3 G FIB, 26 G PROT, 65 MG CALC.

PointsPoint Value: 5

This was good recipe. I didn't have tangerines on-hand so I opted to use regular oranges. I'm sure it would have been sweeter with the tangerines but overall, given that this was first beef-orange recipe, I thought it was great. 

Pepper Steak Tacos

PREP 15 MIN COOK 20 MIN SERVES 4

2 tsp canola oil

2 any-color bell peppers, sliced

1 onion, thinly sliced

2 garlic cloves, minced

1/4 chopped fresh cilantro

Juice of 1 lime

1 small jalapeño pepper. chopped

1/2 tsp ground cumin

1/2 tsp salt

1 (1-lb) flank steak trimmed

8 (6-inch) corn tortillas, heated

8 Tbsp taco sauce

8 Tbsp crumbled low-fat goat cheese

1. Heat oil in nonstick skillet over medium-high heat. Add bell peppers, onion, and garlic; cook, stirring, until softened, 8-10 minutes. Stir in cilantro, lime juice, jalapeño, cumin, and 1/4 tsp salt. Cook 5 minutes. Transfer mixture to 1 (2-cup) freezer container.

2. Sprinkle steak with remaining 1/4 tsp salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to 1 month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over medium heat, stirring, 6-8 minutes.

3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp taco sauce and 1 Tbsp goat cheese; fold.

PER SERVING (2 TACOS): 374 CAL, 10 G FAT, 3 G SAT FAT, 0 G TRANS FAT, 88 MG CHOL, 578 MG SOD, 32 G CARB, 4 G FIB, 40 G PROT, 120 MG CALC.

PointsPlus Value: 9

These were great! Again another success! Everyone loved them.

We didn't add the goat cheese, instead added some cheddar shredded cheese - and also used wraps.

Chili-Rubbed Flank Steak with BBQ Onions

PREP  2 MIN COOK 18 MIN SERVES 4 (PLUS LEFTOVER STEAK)

2 red onions, sliced
1/4 cup ketchup
2 Tbsp water
1 Tbsp apple-cider vinegar
3 tsp packed brown sugar
1 Tbsp chili powder
2 tsp ground cumin
3/4 tsp salt
1 (2-lb) flank steak, trimmed
2 zucchini, cut on the diagonal into 3/4-inch slices


1. Spray a large nonstick skillet with nonstick spray and set over medium heat.
Add the onions and cook, stirring frequently, until softened, about 8 minutes.
Stir in the ketchup, water, vinegar, and 1 tsp of the brown sugar;
simmer until the flavors are blended, about 5 minutes.

2. Meanwhile, spray the rack of a broiler pan with nonstick spray and preheat the broiler.

3. Combine the remaining 2 tsp brown sugar, the chili powder, cumin, and 1/2 tsp of the salt in a small bowl.
Rub the spice mixture on the steak.

4. Place the steak on the broiler rack. Arrange the zucchini slices around the steak and sprinkle with the remaining 1/4 tsp salt. Broil 5 inches from the heat until an instant-read thermometer inserted into the side of the steak registers 145'F for medium and the zucchini is tender, about 5 minutes on each side.

5. Cut the steak crosswise in half. Wrap one piece in foil and refrigerate up to 3 days.

6. Slice the remaining piece of steak across the grain into thin slices. Serve topped with the onions and zucchini.

PER SERVING (ABOUT 3 SLICES STEAK, 1/3 CUP ONIONS, AND 3 SLICES ZUCCHINI): 248 CAL, 5 G FAT, 2 G SAT FAT, 0G TRANS FAT, 82 MG CHOL, 526 MG SOD, 15 G CARB, 3 G FIB, 35 G PROT, 44 MG CALC.
PointsPlus Value: 6


This rub was actually very tasty - we're foreseeing this rub mixture being used again, especially in the summer months over the BBQ! The onion mix was also a great addition. The zucchini were a little tasteless but I'm sure over the BBQ, they'd be totally different too!


We didn't opt to purchase a 1 (2-lb) flank steak; instead we purchased two reasonably sized inside-round steaks. So this meant no left-over steak for us.

Ginger Beef and Vegetable Fried Rice

PREP 5 MIN COOK 15 MIN SERVES 4

3 scallions, thinly sliced

1 Tbsp minced peeled fresh ginger

2 garlic cloves, minced

1/2 lb ground lean beef (7% fat or less)

1 (10-oz) package frozen mixed vegetables, thawed

2 cups cooked quick-cooking brown rice

1 Tbsp reduced-sodium soy sauce

2 tsp oyster sauce

2 tsp chili garlic sauce

1. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat.

Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds.

Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 3 minutes.

2. Add the mixed vegetables and stir-fry about 2 minutes. Add the rice and stir-fry about 2 minutes.

Add the soy sauce, oyster sauce, and chili sauce.

Stir-fry until heated through, about 1 minute longer.

PER SERVING (1 1/4 CUPS): 226 CAL, 4 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 32 MG CHOL, 688 MG SOD, 31 G CARB, 6 G FIB, 16 G PROT, 52 MG CALC.

PointsPlus Value: 5

Great recipe! Here are some of my quick tips & alternatives.


I didn't have any ground beef on-hand so I thinly sliced up some stew-beef (which are basically beef but already cut up in big cubes / chunks) instead. I also didn't have any oyster sauce, so we just simply added 1 more Tbsp of the reduced-sodium soy sauce. I also didn't have any chili garlic sauce, but had some chili sauce (in a bottle) on-hand so used this instead. 


You can purchase garlic now already minced in a jar - ready to go - so why hassle (unless you want to and/or don't mind) with the real thing. We use garlic a lot in our recipes and so I even end-up buying a medium-sized garlic of this stuff and it's saving so much time. 1/2 tsp = 1 clove.


Also instead of the frozen vegetables (tonight), our local grocery store was having (in the fresh vegetables section) a sale on 12-oz bags of stir-fry vegetable mix (2 for $5.00) so I used one of these instead - saved on the thaw time since they weren't frozen. Bonus for us!

People have been asking me if the pictures for these recipes are mine - answer is "yes". 
This is (my) way of showcasing that I indeed made and tried each one of these recipes ~ sometimes with a little variation... but still did it and ate it!