WW FIVE-FRAGRANT BEEF
From Weight Watchers International Cookbook. This cookbook does not list the nutritional information so you will need to guesstimate it yourself!
Provided by mariposa13
Categories Steak
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut meat into 1-1/2 inch cubes, cover with boiling water in saucepan and bring to boil.
- Cook 1 hour ot until beef is tender.
- Drain off liquid, refridgerate it to congeal the fat.
- Discard the congealed fat.
- Reheat the beef stock, bring to a boil with remaining ingredients, and cook 10 minutes.
- Pour over the beef.
- Beef may be served hot, cold, or at room temperature.
Nutrition Facts : Calories 591.3, Fat 43.8, SaturatedFat 17.4, Cholesterol 177.1, Sodium 545.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 45.3
WW 5 POINTS - SPICY ORANGE BEEF WITH VEGETABLES
Make and share this Ww 5 Points - Spicy Orange Beef With Vegetables recipe from Food.com.
Provided by mariposa13
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
- Toss well to coat and set aside.
- Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
- Heat nonstick skillet (large) over med-high heat until a drop of water sizzles.
- Add 2 tsp oil, then add beef.
- Stir-fry until cooked through.
- Transfer to a plate.
- Add remaining 2 tsp oil, then add the ginger.
- Stir-fry until fragrant.
- Add the green beans, bell pepper, and carrot.
- Stirfry until crisp-tender.
- Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
- Add the beef and cook until hot.
- 5 Points for 1 cup.
Nutrition Facts : Calories 257.9, Fat 13.2, SaturatedFat 3.6, Cholesterol 51.9, Sodium 356.1, Carbohydrate 15, Fiber 2.3, Sugar 7, Protein 19.9
FRAGRANT BEEF CURRY WITH RICE
"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."
Categories Beef Garlic Onion Rice Tomato Stew Curry Fall Cinnamon Clove Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
- Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
- Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.
WW 5 POINTS - BAKED BEEF ZITI
Make and share this Ww 5 Points - Baked Beef Ziti recipe from Food.com.
Provided by mariposa13
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cook pasta according to package directions without added fat or salt; drain and set aside.
- Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes.
- Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat.
- Add oregano, thyme, rosemary, salt and pepper; stir to coat beef.
- Cook until herbs become fragrant, about 2 minutes.
- Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
- Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface).
- Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese.
- Bake until cheese is golden and bubbly, about 30 minutes.
- 5 Points yields about 1 cup per serving.
WW CHILI BEEF TACOS
Make and share this Ww Chili Beef Tacos recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Meat
Time 38m
Yield 2 tacos per serving, 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds.
- Add oil to skillet and heat; add onion and cook until tender, about 3 minutes.
- Add garlic and cook until fragrant, about 3 minutes.
- Add beef and cook until cooked through, about 5 minutes.
- Add tomato sauce and beans; cook 5 minutes more or until heated through.
- (Note: to turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.).
- To assemble fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 tsp of cilantro.
FRAGRANT BEEF SKILLET
This tasty beef skillet, fragrant with rosemary, can be ready in a mere 20 minutes. New favorite weeknight dish, anyone?
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Cook and stir meat in oil in large skillet on high heat 2 min. or until browned.
- Add water, rosemary, lemon peel and juice. Bring to boil. Stir in rice and carrots. Bring to boil; cover. Reduce heat to low; simmer 2 min.
- Remove from heat. Let stand 5 min. Top with tomatoes and cheese.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT
Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!
Provided by French Tart
Categories One Dish Meal
Time 53m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Par-boil the carrots in boiling water for about 3 -5 minutes.
- Preheat the electric Tagine or crock pot to High.
- Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
- Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
- Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
- Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
- Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
- When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
- Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
- Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
- P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
- P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!
FRAGRANT BEEF STIR-FRY
Categories Beef Vegetable Stir-Fry Kid-Friendly Quick & Easy Bon Appétit Small Plates
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in lemon juice and peel.
- Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Season beef with salt and generous amount of pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Using slotted spoon, transfer beef to plate. Add remaining 2 teaspoons oil to skillet. Add vegetables; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to re-blend; add to skillet. Add beef and any collected juices. Cook until sauce thickens and all vegetables are crisp-tender, stirring frequently, about 5 minutes. Transfer to bowl. Sprinkle with cilantro.
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