Break the Cycle

 These were pretty good.  I'm not a big fan of cabbage, but I ate 2 of these.   I don't know if I would have went through the trouble if I had to make rice as well - but seeing as we had leftover rice from the night before - it wasn't too much work - and clean up will be a breeze.  There is plenty of sauce on the side too - so I served it with the rest of the leftover rice - easy and healthy meal Ingredients 1 cup brown or long grain white rice 1 large head cabbage 1 large egg 1 cup chopped onion 4 cloves garlic, finely minced then "pasted" 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 lb. lean ground beef 3/4 lb. ground pork* *You can substitute all ground beef for the pork if you prefer Sauce: 2 tablespoon butter 1 cup finely chopped onion 3 cloves garlic, minced, then "pasted" 2 (14 1/2 oz. each) cans diced tomatoes with their juice 1 (8 oz.) can tomato sauce 1/4 cup white vinegar 2 teaspoon low sodiu...

From All Recipes 2 pounds cubed stew meat 2 cans Condensed Golden Mushroom Soup 1 largish onion diced 2-3-4 tabls of Worcestershire 1/2 water 8 oz of cream cheese couple of dashes of Garlic Salt couple dashes of Hot Paprika (see I just can't believe this would be good without some sort of kick) In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together. Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles. Or mashed potatoes, I won't tell anyone but I would really like to not be alone in this.

I am not a food photographer - I wish I were - because I could show how wonderfully these came out.  I used the same recipe as yesterday for the bread dough - but this time I cut the original recipe in 1/2 - for 36 instead of the original 72 servings the recipe calls for.  You'll find the dough recipe here Dee's Health Bread  While it was rising - I sauteed 3 onions with about 3 lbs of ground beef.  Also threw in some spices - sorry - I don't measure - but it was a good bit of cayenne pepper, salt and cinnamon.  (Hint, if you've never tried Vietnamese Cinnamon - I highly recommend it - I get my from Penzeys spices - excellent quality !)  After the meat was browned, I threw in a couple cans of fire roasted tomatoes and a small can of tomato paste - then I just let it simmer until almost all the liquid was gone.  TAfter the bread had risen - I separated it into about a dozen balls - then flattened each ball and stretched it into a circle - so...

Now that I'm back to WW again, and since they've changed they way you figure points, I'm going to have to start making new recipes again.  Yesterday I found a 4 lb boneless roast of lamb on sale (it was actually 4.5 lbs, but I cut off at least 1/2 a pound of fat!) Since I already had sweet potatoes and onions, I figured a stew would be good.  I could have used my crockery from Egypt to make it more authentic - but since I wanted to brown the meat first, and I didn't exactly want to wash dishes all morning ... I did everything in my iron skillet ! The Ingredients 3 or 4 lbs of lamb (the points are for 4 pounds) 1 large onion 8 cloves of garlic 4 TBS of tomato paste 6 tsp olive oil 3 large sweet potatoes and the spices cumin corriander paprika salt and pepper Those were the amounts that I ran through WW to get the points, but I don't really measure anything when I'm cooking.  First I used the olive oil to brown the meat.  I had cut it into ab...

Taken From http://crockpot365.blogspot.com/ 5 lbs bone-in rib eye (this is the max that will fit in a 6.5 qt crockpot) 1 large yellow onion, sliced in rings 6 cloves garlic, peeled 2 T cornstarch 1 tsp kosher salt 1 tsp black pepper 1 T Worcestershire sauce 1/2 cup beef stock/broth The Directions. Slice the onion, and spread around the bottom of your crockpot. Trim excess fat off of meat. Make little slits in the meat with a serrated knife, and insert a garlic clove into each one. Try to space them out equally, if you can. Add dry ingredients to a plastic zipper bag, and shake and bake the meat. Put it in the crockpot on top of the onion slices. Add Worcestershire sauce and broth. Cover and cook on high for 4 hours, on low for 6-8, or until meat has reached desired temperature with a meat thermometer. Let the meat stand for 15 minutes before slicing. If you'd like, you can use the juice at the bottom of the crockpot to make a gravy with some more cornstarch. Do not put your crockpo...

Again - this comes from Arabic Bites - these girls have some wonderful recipes For dough : 1 1/2 cup white flour. 1 1/2 cups whole wheat flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 2 Tablespoons olive oil. 1 1/3 cup water. For filling: 1/2 Tablespoon olive oil. 500 g ground meat. 1/4 teaspoon black paper. 1 teaspoon salt or to taste. 1 small onion, chopped. 3 boiled eggs. 1/4 cup cheddar cheese cubed. 2 Tablespoons parsley, chopped. Olive oil, extra for cook the Mtabaq. 1)For filling: Heat oil in large pan, cook onion until browned lightly, add meat and spices,cook,stirring, until browned,remove from pan. 2)Add boiled eggs, cheddar cheese and parsley. 3)For dough: place all ingredients in the bowl of mixer ,beat 3 minutes to make a soft dough. 4)Divide dough into 12 pieces. 5)Roll each portion into square. 6)Drop a 3-4 Tablespoons of filling into centre of each square ,fold over to enclose filling 7)Heat oil in large pan, cook Mtabaq until browned on both sides.

ORANGE BEEF Weight Watchers Sept/Oct 08 issue Prep 10 min Cook 7 min SERVES 4 3 scallions, sliced 2 garlic cloves, minced 1 Tbsp minced peeled fresh ginger 1 Tbsp. grated orange zest 3/4 lb. bonless sirloin steak, trimmed and cut into matchstick thin strips 1 (10 oz.) bag fresh sugar snap peas and baby carrots 2 Tbsp reduced-sodium soy sauce 2 Tbsp orange juice 1 tsp. cornstarch 1 Tbsp. cold water Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When hot add scallions, garlic, ginger and orange zest. stir fry until the scallions are soften, about 1 min. Add the beef and stir fry unitl browned, about 3 mins. add the sugar snap peas and carrots, stir fry until crisp tender, about 2 min. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds. Meanwhile, mix the cornstarch and water until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds, seve with brown rice. Nutriti...

Meatloaf Muffins 1 Pound Extra Lean Ground Beef 4 oz. Zucchini, unpeeled and shredded 1 Egg 1 Cup Ore Ida Hash Browns, frozen 1/2 Cup Fat Free Shredded Cheddar Cheese 1/2 Package (3 oz.) Kraft Stove Top Seasoned Stuffing Mix 1/4 Cup Reduced Fat Parmesan Cheese 1/2 teaspoon Minced Garlic 1 teaspoon Worcestershire Sauce 1/4 Cup Ketchup 1/4 Cup Onion, chopped Preheat the oven to 350 degrees. Mix all ingredients together. Divide evenly into 12 muffin tins (I used a 1/3 measuring cup to divide the mixture). Bake 30-40 minutes or until done. These would be good as hamburgers also. Instead of placing the mixture into muffin tins, Make 12 hamburger patties, then grill or bake. Serves: 12 Per Serving: 163 Calories; 8g Fat (44.5% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 291mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. WWP: 4 This came from "In the Kitchen with Aimee" - she now has 3 cookbooks out ! Excelle...

Still need to run this through MasterCook to see the points - but it sounds so good - making it tomorrow ! Ingredients for Spicy Lamb Pasta Recipe 1 Pack Lean Minced Lamb 1 Carrot (roughly grated) 1 Small Onion 1 Sweet Red Pointed Pepper (chopped) Large Handful Fresh Spinach Leaves 1 tsp Paprika Sprinkle Dried Jalapeno Peppers Salt to season Olive Oil 1 Shot Glass Water (or small egg cup) 2 Garlic Cloves (crushed) 2 Tomatoes (chopped) Pinch Ghormeh Sabzi Large Pinch Dried Chives Gently fry the onions and carrots in some olive oil until they begin to slightly soften. Add tomatoes. Add chives, ghormeh sabzi, garlic, paprika and some dried jalapeno peppers. Pour in the shot glass of water. Stir well keep simmering. Add the red peppers. Add minced lamb, chop at the mince and stir well Cover with a lid and simmer for approximately 10 minutes. Cook the pasta now. After 10 minutes remove the lid add salt to season and add the fresh spinach leaves to the sauce. Keep stiring, cook until the spi...

Ingredients 1 teaspoon olive oil 2 cups thinly sliced Vidalia or other sweet onion 2 teaspoons sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon balsamic vinegar 3 tablespoons preshredded fresh Parmesan cheese 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon dried basil 1 pound ground beef, extra lean Cooking spray 4 (1 1/2-ounce) hamburger buns Preparation1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, sugar, salt, and pepper to pan. Cook 6 minutes or until lightly browned, stirring occasionally. Add vinegar to the pan; cook 30 seconds, stirring constantly. 2. Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan. Cook 5 minutes on each side or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each patty with 1/4 cup onion mixt...

Slow Cooker Barbecue Beef Taste of Home This juicy shredded beef is so popular at summer gatherings. The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds! -Colleen Nelson, Mandan, North Dakota SERVINGS: 8-10 CATEGORY: Main Dish METHOD: Slow Cooker TIME: Prep: 15 min. Cook: 8 hours Ingredients: 1 boneless beef sirloin tip roast (about 3 pounds), cut into large chunks 3 celery ribs, chopped 1 large onion, chopped 1 medium green pepper, chopped 1 cup ketchup 1 can (6 ounces) tomato paste 1/2 cup packed brown sugar 1/4 cup cider vinegar 3 tablespoon chili powder 2 tablespoons lemon juice 2 tablespoons molasses 2 teaspoons salt 2 teaspoons Worcestershire sauce 1 teaspoon ground mustard 8 to 10 sandwich rolls, split Directions: Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon...

I'm not real big on Turkey burgers - I like beef. BUT - gave these a try last night - and they were AWESOME. The kids loved them - especially when I cut the first one in half for my 5yo (they are really nice size burgers) and the cheese oozed out from the inside. My 5yo ate and entire burger, and then 1/2 of another. And he's usually not a big eater. Yes, they were outside playing in the pool most of the day - but still I tripled this recipe and made 12 nice size burgers 8 ounces ground turkey breast 99% lean 1 cup shredded zucchini 2/3 cup panko 1/3 cup finely chopped onion 3 TBS taco or enchilada sauce 1 egg white 1.5 tsp ground cumin 1/4 tsp salt 4 TBS Monterey Jack Cheese 4 hamburger buns Heat grill. Combine turkey, zucchini, panko, onion, 1 TBS of taco sauce, egg white, cumin and salt in large bowl. Divide into 8 balls. Flatten 4 balls into patties (about 3.5 inches around and 1/4 inch thick) Place 1 TBS chhese in the center of each patty. Shape remaining turkey m...

6 oz. Mornings Star Farms burger crumbles 8 oz extra lean ground beef 1 cup onion, chopped 1/2 tsp salt 1 cup FF cheddar cheese 1/2 cup reduced fat bisquick 1 cup FF milk 1/2 cup egg substitute preheat oven to 400*. Grease a 9" pie plate with nonstick spray. Cook beef and onion until brown. Drain beef and add crumbles. Stir in salt. Spread in pie plate. Sprinkle cheese on top. Mix in remaining ingredients and pour into pie plate. Bake 20-25 minutes until knife inserted in center comes out clean. Serves 6 at 5 ww points each

Ingredients 3 1/2 pounds le4an rolled boneless leg of lamb 1/4 cup chopped fresh or 4 teaspoons dried oregano 2 tsp grated lemon rind 3/4 teaspoon salt, divided 1/4 cup fresh lemon juice 1 (10-ounce) bag fresh spinach, chopped 5 1/2 cups hot cooked orzo (about 2 1/2 cups uncooked rice-shaped pasta) 1 cup (4 ounces) crumbled feta cheese Oregano sprigs (optional) Lemon slices (optional) Preparation Unroll roast, and trim fat. Reroll roast and secure with twine. Cut roast in half crosswise. Place roast halves in a 4.5-5 quart electric slow cooker; and sprinkle with oregano, rind, and 1/4 teaspoon salt. Pour in lemon juice; Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 7 hours or until lamb is tender. Add spinach to slower cooker. Cover and cook on low-heat setting for 15 minutes. Remove spinach and lamb from slow cooker, reserving cooking liquid. Remove twine from roast, chop roast. Pour cooking liquid into a bowl; let stand 5 minutes and s...

1.5 lbs boneless leg of lamb, ground 1/2 cup dry breadcrumbs 1/4 cup finely chopped green onions 3 TBS minced seeded pickled jalapeno peppers 1/2 tsp freshly ground black pepper 1 large egg 2 garlic cloves, minced 1/2 cup mango chutney 1/4 cup tomato paste 3 TBS low-sodium soy sauce 2 TBS pickled jalapeno pepper liquid t tsp finely chopped fresh mint 6 cups hot cooked couscous 1 TBS thinly sliced fresh mint Combine first 7 ingredients in a bowl. Shape into 42 (1 inch) meatballs. Place meatballs in a 3.5-4 quart electric slow cooker. Combine chutney and next 4 ingredients(through chopped mint) in a bowl. Pour over meatballs. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 2 hours until done. Serve meatballs and sauce over coucous. Sprinkle with thinly sliced mint. Yield: 6 servings (7 meatballs and 2 1/2 TBS sauce, 1 cup couscous and 1/2 tsp mint)

1 1/2 lbs boneless top round steak (1/2" thick) 1 (12oz) jar fat-free savory beef gravy 2 tbls tomato paste 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp dried thyme Cooking spray Trim fat from steak and cut into 6 equal pieces. Combine gravy and next 5 ingrediants in a small bowl, stir well. Layer gravy mixture and steak in crockpot coated with cooking spray. Begin and end with gravy mixture. Cover with lid and cook on high setting for 1 hour then reduce to low setting and cook 6-7 hours or until tender. Makes 6 servings (serving size = 3 oz of steak and 1/3 cup of gravy). Points= 4 per serving

Ingredients 1/3 cup dark brown sugar, divided 3/4 teaspoon black pepper 2 (1 1/4-pound) flank steaks 1 cup chopped onion 1 can (6 oz) tomato paste 1 cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons molasses 3 tablespoons cider vinegar 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon dry mustard 2 teaspoons prepared mustard 1 teaspoon salt 12 (2 1/2 ounce) sandwich buns with sesame seeds, split Red onion slices (optional) Dill pickle slices (optional) Directions Prep Time: 20 minutes Cut each steak in half crosswise. Combine 1TBS brown sugar and peper. Rub steaks with sugar mixture. Place remaining brown sugar, tomato paste, and next ingredients (everything before buns) in a 4/5 quart electric slow cooker; stir well. Add steaks, turning to coat. Cover with lid; cook on high heat setting 1 hour. Reduce to low-heat setting and cook 7-8 hours or until steak is tender. Remove steak from slow cooker, reserving sauce in cooker. Shred steak with 2 forks. Retur...

WW: Crockpot Beef Stew Posted By: Hick Chick Wed, 25 Feb 2004, at 7:19 a.m taken from http://www.recipes-from-friends.com/weight-watchers/crockpot/beef-stew.htm 3 potatoes, diced 5 carrots, diced 4 stalks celery, diced 2 small onions, chopped 1 head (not clove) garlic, minced 1 large tomato, blanched and chopped 4 Tbs. barley 4 beef bouillon cubes 1 3/4 pounds lean beef 1/2 tsp. rosemary 1/2 tsp. savory 1 t salt 1/2 tsp. pepper 2 Tbs. flour 2 Tbs. corn starch Cube and brown the beef. Add flour to beef and stir together. Combine all ingredients except potatoes, corn starch, rosemary, and savory in a crockpot. Cover with water. Cook on high 12-24 hours. 1 hour before serving, add potatoes, rosemary, and savory. Immediately before serving, thicken with corn starch. (3 Points Per Cup)

Beef Stroganoff 1 lb very lean ground beef 1 small chopped onion 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 package of brown gravy mix 8 oz sliced fresh mushrooms 1 can Fat Free Cream of Mushroom soup 1 1/4 cup of water, divided 1 cup Fat Free sour cream 12 oz whole wheat yolk free egg noodles, cooked Brown ground beef. Add salt, pepper, garlic powder, brown gravy mix and 1/4 cup of water. Stir well to mix. Pour ground beef mixture into crock-pot. Add onions, mushrooms, soup and remaining 1 cup of water. Stir to mix. Cook on low for 6-8 hours. Just before serving add sour cream and stir. Allow to heat through and serve over hot egg noodles. (I like to mix the egg noodles into the crock-pot mixture before serving.) Make six servings at 7 WW pts per serving.

Sirloin Roast with Gravy 1 boneless beef sirloin tip roast (about 3 lbs) 1 to 2 tablespoons coarsely ground pepper 1 1/2 teaspoons minced garlic 1/4 cup reduced sodium soy sauce 3 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 2 tablespoons cornstarch 1/4 cup cold water Rub roast with pepper and garlic, cut roast in half and place in a 3-qt slow cooker. Combine the soy sauce, vinegar, Worcestershire sauce and mustard; pour over beef. Cover and cook on low for 5 1/2 to 6 hours or until the meat is tender.Remove roast and keep warm. Strain cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.Yield: 10 servings Source: Taste of Home Slow Cooker Recipes 2007