Beef with Barley Soup, 8 Points+

Ingredients:

• 1 tsp oil
• 1-1/2 lbs lean beef round stew meat
• 1 cup chopped carrots
• 1 cup chopped onions
• 1/2 cup chopped celery
• 2 cloves garlic, chopped
• 6 cups water
• 1 - 2 tsp kosher salt, to taste
• 2 bay leaves
• 2/3 cup dry barley
• fresh ground black pepper

Cook the beef and all ingredients except the barley until vegetables and beef are done.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Greek Stuffed Beef Flank Steak Recipe

Ingredients

• 1 1/2 pounds (to 2 lb.) flank steak
• 4 ounces cream cheese, softened
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 3 cloves garlic, chopped
• 1 tablespoon dried oregano
• Fresh cracked pepper, to taste
• Spinach
• 4 ounces feta cheese
• Kitchen twine
• Olive oil

 

Directions

1. Preheat oven to 350ºF.
2. Lay steak out flat. Salt and pepper to taste.
3. In a mixing bowl, combine cream cheese, roasted red peppers, garlic, oregano, and cracked pepper. Mix until smooth.
4. Spread cream cheese mixture over the steak.
5. Sprinkle on the spinach and feta.
6. Roll the steak up from the long edge, like a jellyroll, and secure with kitchen twine.
7. Brush steak with olive oil.
8. Place on baking sheet and bake 35 minutes or until cooking thermometer reaches 145ºF.
9. Remove from oven and allow to rest for 5 minutes.
10. Place on a serving platter and remove the kitchen twine.
11. Cut into 1 inch slices and serve warm.

Beef Tenderloin with Fresh Herb Sauce - 5 Points+

Ingredients

• 1/2 cup(s) fresh parsley, fresh, leaves     
• 1/4 cup(s) cilantro, fresh, leaves     
• 1 clove(s) (medium) garlic clove(s), smashed with side of a knife, peeled     
• 2 Tbsp water     
• 1/2 Tbsp red wine vinegar     
• 1 tsp olive oil     
• 1/2 tsp fresh lemon juice     
• 1/2 tsp table salt, divided     
• 1/8 tsp black pepper, freshly ground     
• 1 spray(s) cooking spray     
• 8 oz uncooked lean and trimmed beef tenderloin, (use two 1-inch-thick steaks) 

Instructions

• In a blender or food processor, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, 1/4 teaspoon salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.
  
• Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with remaining 1/4 teaspoon salt; add beef to skillet and cook, flipping once, about 7 to 8 minutes for medium, or longer for desired degree of doneness. Serve with sauce. Yields 1 steak and about 1/3 cup sauce per serving.