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.

Upside Down Cake, 7 Points+

Ingredients

•  20 oz canned pineapple packed in juice, rings    
•  6 Tbsp reduced-calorie margarine    
•  2 Tbsp packed light brown sugar    
•  7 item(s) maraschino cherries, halved    
•  1 cup(s) all-purpose flour    
•  3/4 tsp baking powder    
•  1/4 tsp baking soda    
•  1/4 tsp table salt    
•  1/2 cup(s) fat free skim milk    
•  1 tsp vanilla extract    
•  1/2 cup(s) sugar    
•  2 large egg(s)    

Instructions

1. Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
2. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer. Place 1 pineapple ring in center of pan and arrange 6 more rings around it. Place cherry halves, cut side up, in center of each ring and in spaces between rings; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
4. In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
5. In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended. Pour batter over pineapple in pan.
6. Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes. Cool 2 minutes in pan, invert pan onto a serving plate and slice into 8 pieces. Serve warm or at room temperature.

 

Quick Quinoa Meatballs 2 Points + / Meatball

Ingredients

• 1/2 cup(s) uncooked quinoa
• 1 cup(s) water     
• 1 pound(s) uncooked ground pork     
• 1/2 cup(s) uncooked shallot(s), Diced     
• 4 clove(s) (medium) garlic clove(s), Smashed     
• 2 item(s) egg(s)     
• 1/4 tsp Salt
• 1/2 tsp black pepper     
• 1/2 tsp cayenne pepper     
• 1/2 tsp paprika     
• 1/2 Tbsp fresh oregano     
• 1/2 tsp dried parsley     
• 1/4 tsp ground cinnamon    

Instructions

1. Preheat oven to 450.
2. Line a baking sheet with parchment paper.
3. Put the quinoa and 1 cup water into a saucepan and bring to boil. Reduce heat, cover and simmer for 15 minutes. Take saucepan off heat and transfer the quinoa to a medium mixing bowl, allow to cool for at least 10 minutes.
4. While quinoa is cooking, add all of the remaining ingredients to the medium bowl.
5. Mix with quinoa once cooled. Mix well until evenly distributed and combined.
6. Shape the mixture into balls that are a little smaller than a golf ball.
7. Place in even rows on the lined baking sheet and place in oven.
8. Cook the meatballs until they're slightly browned and crispy on the top, 12-15 minutes

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.