Ww Crock Pot Sauerbraten 3 Pts Food

CROCK POT SAUERBRATEN

Steps:

• Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
• Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
• Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
• Remove beef to a platter and slice 1/4" thick. Set aside.
• Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.

CROCK POT SAUERBRATEN

Steps:

• Trim roast of all excess fat.
• In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
• Place roast in marinade with fat side down; refrigerate overnight.
• Pour vegetable marinade into crock pot.
• Place marinated roast in crock pot with fat side up.
• Cover and cook on low setting 8 to 12 hours.
• Thirty minutes before serving, remove roast and turn to high setting.
• Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
• Cook and stir until thickened.
• Slice roast and return to gravy for serving.

CROCK POT SAUERBRATEN

Steps:

• Sprinkle roast on all sides with salt & pepper.
• Place roast in crock pot.
• Add all other ingredients except gingersnaps.
• Cover and cook 5-6 hours on high, turning roast occasionally.
• Remove roast.
• Add crumbled gingersnaps to sauce in crockpot.
• Stir until sauce thickens.
• Slice meat and spoon sauce over slices.

WW CROCK POT SAUERBRATEN - 3 PTS

Steps:

• Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
• Let cool, then pour into a large zip-close plastic bag; add the beef.
• Seal the bag, squeezing out the air; turn to coat the beef.
• Refrigerate 1-3 days, turning the bag about every 8 hours.
• Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
• Cover and cook on high until the beef is tender, 4-5 hours.
• With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
• Cover loosely with foil and let stand while making the sauce.
• Skim off and discard any fat that has risen to the surface of the cooking liquid.
• Discard the bay leaves.
• Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
• If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
• Pour over the beef and vegetables.

CROCK POT SAUERBRATEN

Steps:

• Put all ingredients in crock pot with enough water to cover meat.
• Cook on low for 6-8 hours.
• Remove meat.
• Slice meat.
• Put meat back into gravy.

QUINOA PILAF (WW 4 PTS)( 5 PTS FOR WW+)

Steps:

• Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
• Rinse quinoa with cold water, drain well and add to pan.
• Cook, stirring, for 1 minute.
• Add water, bay leaf, lemon rind and juice.
• Add squash, if using.
• Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
• Discard bay leaf and stir in peas.
• Season with salt and pepper.

GREAT GREEN BEANS AND PERFECT POTATOES RECIPE ( WW 3 PTS )

Steps:

• Start the water, salt and sugar to a boil while prepping the potatoes.
• Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
• Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
• Drain.
• Return to the hot pot and toss with garlic and butter. Add salt if needed.

SPANAKOPITA TRIANGLES (WEIGHTWATCHERS 3 PTS)

Steps:

• Place the oven rack in the center of the oven, preheat the oven to 375 degrees. Spray a baking sheet with nonstick spray.
• Press the spinach between layers of paper towels to remove any excess moisture. Place the cheese in a medium bowl and mash with a fork. Add the spinach, scallions, egg white, dill and pepper together until combined.
• Set the stack of phyllo sheets to one side, keep covered with a sheet of wax paper and a damp towel on top as you work.
• Lay 1 phyllo sheet lengthwise in front of you and brush the sheet lightly with oil. Top with another sheet and brush lightly with oil. Cut crosswise into 6 oven strips. Place a scant tablespoon of spinach mixture at the end of each strip. Fold one corner up over the filling, then continue folding in a flag fashion to form a triangle. Place on the baking sheet and repeat with the remaining filling and phyllo sheets to make 24 triangles. Brush the tops of the triangles lightly with any remaining oil.
• Bake until golden brown, about 25 minutes. Cool for 5 minutes and serve hot or warm.