Thursday, January 7, 2010

WW Recipe 2 for 1

I bought this great Weight Watcher cookbook called "Now and Later" which gives you recipes that can be used in two different meals. You use the leftovers from the first night to make a seperate recipe the next night. I love this time-saving idea. The first recipe that I tried is an Italian-Style Pot Roast and the leftover are used for "Philly cheese Steak Sandwiches" The pot roast smelled so good all day, and I couldn't wait to try it, but when we finally did, we were disappointed. It was very, very bland. I'm not sure what it needed, but it definitely needed something, but the Cheese Steaks were delicious. I have another recipe "Mexican Rice & Chicken" which you use for "Sante Fe Wraps" which I will be trying another night this week.

Italian Style Pot Roast
Points: 7
Serving: 2 slices of beef with about 1 cup sauce & vegetables

* 1 (2 1/2 pound) bottom round roast, trimmed
* 3/4 teaspoon salt
* 1/4 teaspoon black pepper
* 4 red potatoes, quartered
* 2 onions, halved and sliced
* 1/2 cup dry red wine or low-sodium chicken broth (I used chicken broth)
* 5 garlic cloves, thinly sliced
* 1 (14.5oz) can Italian-style stewed tomatoes
* 1 1/2 teaspoons dried Italian seasoning
* 1 (8oz) package sliced fresh mushrooms
* 1 (9oz) box frozen, Italian green beans, thawed

1. Sprinkle the beef with 1/2 teaspoon of the salt and the pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef & cook, turning occasionally, until browned, 6 minutes. Transfer the beef to a 5 or 6 quart slow cooker. Place the potatoes around the beef.
2. Add the onions to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the wine/broth and garlic; bring to a boil. Boil 1 minute. Stir in the tomatoes and Italian seasoning. Pour the mixture over the beef and potatoes. Top with the mushrooms in an even layer. Cover and cook until the beef is fork tender, 4-5 hours on high or 8-10 hours on low.
3. Transfer one-third of the beef to a container; transfer 1/2 cup of the mushrooms and 1/2 cup of the sauce to a seperate container and let cook. Cover and refrigerate up to 3 days for later use in Philly Cheese Steak Sandwiches (see recipe below) Cover the remaining two-thirds of the beef loosely with foil, reserve and keep warm. Transfer the potatoes to a bowl and reserve.
4. Add the beans and the remaining 1/4 teaspoon salt to the slow cooker. Cover and cook on high until the beans are crisp tender, 15 minutes. Add the potatoes. Cover and cook on high until heated through, 5 minutes. Cut the beef across the grain into 12 slices. Serve with the sauce and vegetables.

Philly Cheese Steak Sandwhiches
Points: 8
Serving Size: 1 sandwhich

* 3/4 pound reserved cooked beef, 1/2 cup cooked mushrooms, and 1/2 cup sauce from Italian-Style Pot Roast
* 1 green bell pepper, thinly sliced
* 1 onion, thinly sliced
* 4 french rolls, split
* 4 slices fat-free cheddar cheese

1. Preheat the broiler
2. Thinly slice the beef. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bell pepper and onion; cook, stirring frequently, until crisp-tender, 6 minutes. Stir in the beef, mushrooms, and sauce. Reduce the heat and cook until heated through, 2 minutes.
3. Meanwhile, place the rolls, cut side up, on a baking sheet. Broil 5 inches from the heat until lightly toasted, about 30 seconds.
4. Spoon 3/4 cup of the filling onto the bottom half of each roll. Top the filling evenly with the cheese. Broil until the cheese melts, 1 minute. Top with the top halves of the rolls.

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