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.

Zero Point Cabbage Soup

 Ingredients:

• 3  cups nonfat beef broth (beef is the best) or 3  cups nonfat vegetable broth (beef is the best) or 3  cups nonfat chicken broth (beef is the best)   
• 2   garlic cloves, minced   
• 1  tablespoon tomato paste   
• 2  cups  chopped cabbage   
• 1/2  yellow onion   
• 1/2 cup  chopped carrot   
• 1/2 cup green beans   
• 1/2 cup  chopped zucchini   
• 1/2 teaspoon basil   
• 1/2 teaspoon oregano   
• salt & pepper

Directions:

1. Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
4. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
5. All very good. You can customise it a bit.

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.

Cuban Black Beans And Rice (7 points, power food)

Ingredients

• 2 1/2 cup(s) water, divided  
• 1 cup(s) uncooked brown rice  
• 2 tsp olive oil  
• 1 3/4 cup(s) (chopped) uncooked red onion(s), divided  
• 1 medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup)  
• 1 1/2 Tbsp minced garlic  
• 1 tsp ground cumin  
• 1 tsp dried oregano  
• 31 oz canned black beans, two 15.5 oz cans (undrained)  
• 1 tsp table salt, or to taste  
• 1 Tbsp red wine vinegar  
• 2/3 cup(s) cilantro, fresh, chopped, divided  
• 1 medium fresh lime(s), cut into 6 wedges  

Instructions

1. In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
3. Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
4. To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.

Madras Curry Drumsticks - 2 for 3 points

Ingredients

• 1/2 cup plain yogurt
• 2 tbs fresh lemon juice
• 1 tbs curry powder (Madras)
• 1 tbs fresh grated ginger
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/4 tsp hot pepper sauce
• 8 drumsticks skinned
• 1/4 tsp salt

Directions

1. Combine yogurt, lemon juice, curry powder, ginger, garlic, cumin, pepper sauce in bag, add chicken.
2. Squeeze out air and seal, turn to coat chicken.
3. Refrigerate 30+ minutes, turning occasionally.
4. Remove chicken from marinade and add salt
5. Cook about 20 minutes, to an internal temp of 180 degrees.

Peanut Butter Cookies - 1 point

Ingredients:

• 1  cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon table salt
• 3  tablespoons reduced-calorie margarine, stick-variety
• 2  tablespoons  reduced-fat peanut butter
• 1/2 cup  packed light brown sugar
• 1/4 cup sugar
• 1  large  egg white
• 1  teaspoon vanilla extract
•  cooking spray (2 sprays)

Directions:

1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
2. Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth.
3. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
4. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
5. Preheat oven to 350ºF.
6. Coat 2 large baking sheets with cooking spray.
7. Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.

Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

 

Wasabi Tempura Shrimp

Ingredients

Tempura:

• 8 cups vegetable oil
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 large egg
• 1/2 cup soda water
• 1 teaspoon rice wine vinegar

Sauce:

• 1/2 cup mayo
• 3 tablespoons wasabi, prepared or powdered mix made to instructions

Shrimp:

• 1 pound 21/25 count shrimp, peeled and deveined
• 1 lemon, juiced

Directions

For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.

For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.

For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.

Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.