Beer-Stewed Beef Mexicana

When I think of the perfect meal on a cold winter night I always think of a hearty stew and that is exactly what this meal is! This has to be my absolutely favorite stew recipe and it is super easy and budget friendly, not to mention low in fat and calories! I found the recipe in The Biggest Loser Family Cookbook. This is a MUST make meal, give it a try and I promise you will be in love with it just like me!

Serves 4

1 (1lb) trimmed London broil or top round steak, cut into 1" cubes

1 tbsp flour

1/8 tsp garlic powder

1/8 tsp salt

Pinch of ground black pepper, or to taste

1 1/2 tsp extra virgin olive oil

1 (12oz) bottle beer

1 (24oz) container fresh salsa (refrigerated, not jarred)

20oz sweet potatoes, peeled and cut into 2" cubes

4 small zucchini, sliced into 1" rounds (I quartered them)

In a medium bowl combine the steak, flour, garlic powder, salt and pepper. Toss until the beef in evenly coated. Let stand for 15 minutes.

Place a large nonstick soup pot over medium-high heat. When hot, add the oil, then the beef. Cook until browned all over, about 1 minute per side. Add the beer and fresh salsa and stir to submerge the beef. Cover, reduce the heat to low, and simmer for 1 hour.

Add the sweet potatoes, making sure they are submerge in the liquid, cover, and simmer for 45 minutes longer. Gently stir in the zucchini and simmer for 10 minutes longer, or until the meat, potatoes, and vegetables are tender. Season with additional salt and pepper, if desired. Serve immediately or refrigerate in airtight plastic container for up to 3 days.

Weight Watchers Point Plus Value: 8 point plus
Nutrition Facts:
Calories 302
Protein 28g
Carbohydrates 40g
Fat 6g
Saturated Fat 2g
Cholesterol 50mg
Fiber 5g
Sodium 659mg

Peppered Filet Steak with Zucchini

I like to eat good all week and on the weekend I like to eat even better! Having some yummy scallops or filet mignon is a treat I like to cook up on the weekend. Trying to find the balance of eating good but keeping it healthy is something I am always looking to do. I found this meal idea in Weight Watchers What To Eat Now cookbook. I like that the recipe keeps it healthy and taste super delicious! 

This is a double portion of filet. The weight watchers point plus and nutrition facts are for one 1/4 lb filet and 2/3 cup of zucchini. I served this with cauliflower mashed potatoes, I will share that recipe soon!

Serves 4

4 (1/4-pound) lean filet mignon steaks, trimmed

1 tbsp mixed peppercorns, cracked

1/4 tsp coarse sea salt

1 tsp canola oil (I used olive oil)

2 zucchini, halved lengthwise and thinly sliced

2 shallots, minced

1/2 cup reduced-sodium chicken broth

1 tbsp Dijon mustard

1. Sprinkle steaks with cracked pepper and salt, pressing to adhere. Heat oil in large heavy skillet over medium-high heat. Add steaks and cook until bottoms are browned, about 4 minutes. Turn steaks over and cook until instant-read thermometer inserted into centers registers 145 degrees F for medium-rare, about 3 minutes (I did 4 minutes on each side for a medium/ med well). Transfer steaks to plate and cover with foil.

2. Add zucchini and shallots to skillet. Cook, stirring often, until softened, about 3 minutes. Add broth and mustard and stir gently. Simmer until liquid thickens, about 3 minutes. Serve zucchini and sauce with steaks.

Weight Watchers Point Plus Value: 5 point plus

Nutrition Facts:

Calories 212

Total Fat 8g

Saturated Fat 3g

Trans Fat 0g

Cholesterol 67mg

Sodium 332mg

Carbohydrates 7g

Sugar 2g

Fiber 1g

Protein 26g

Contemporary Peppered Chopped Steak

I am excited to share this super yummy recipe with you. Chopped Steak is definitely one of my go to recipes for a weeknight. I found the recipe in The Biggest Loser Family Cookbook. So many low fat, budget-friendly and delicious meals in this book. I will be sharing a few with you!

This is a double portion of chopped steak. The WW Points and Nutrition Fact will be based on one 1/4 lb patty. I served this meal with some cauliflower mashed potatoes and roasted broccoli  I will give you the recipe to both these side dishes another time. 

Serves 4
1 pound 96% lean ground beef
3/4 cup cooked brown rice
6 tbsp minced fresh parsley
1/2 tsp salt
4 tsp ground black pepper
Olive oil spray
2 cups thinly sliced sweet onion rings
1 1/3 cups 100% grape juice
1/2 cup balsamic vinegar

In a large bowl, mix the beef, rice, 5 tbsp of the parsley, and the salt until well combined. Divide the mixture into 4 equal portions and form into 1" thick oval patties. Season evenly with the pepper, pressing it into the patties on all sides.

Place a large nonstick skillet over high heat. When hot, lightly mist the olive oil spray. Add the patties and cook for 2 to 4 minutes per side, or until the outsides brown and insides are slightly less done than desired. Transfer the steaks to a platter and cover to keep warm.

Respray the pan off the heat, then place over medium heat. Add the onions and cook, stirring, for about 5 minutes, or until tender. Add the grape juice and vinegar and return the heat to high. Boil for 9 to 11 minutes, or until the liquid is reduced to about 1/2 cup. Place the steaks on each of 4 serving plates and top with onions and sauce. Sprinkle with remaining 1 tbsp parsley and serve. 

Weight Watchers Point Plus Value: 7 point plus
Calories 271
Protein 24g
Carbohydrates 32g
Fat 5g
Saturated Fat 2g
Cholesterol 60mg
Fiber 3g
Sodium 372mg

Peppery Beef Stew

There are a couple nights a week that I work nights so I have to get creative on still making a great dinner for the Mr when he gets come, and when I get home later that night. The crock pot is my savior! I have a couple great crock pot recipe books but one that really stands out is The Italian Slow Cooker by Michele Scicoline. She takes slow cooker cooking to the next level by focusing on things like browning the meat before you put it in the slow cooker. Making the sauce on the stove top before you add it to the crock pot. All these things make a big difference in the end product!

This may not be my prettiest plating job but it sure tasted good! This was my plate late last night when I got home from work, next time I make this dish I hope to get a better picture of just the beef. This recipe is just about cooking the beef, the veggies are just something a threw together (frozen Green Giant veggies).

Serves 6

1/2 cup all-purpose flour

3 pounds boneless beef chunk, cut into 2 in chunks

3 tbsp olive oil

1 cup dry red wine

2 cups canned tomato puree

2 garlic cloves, chopped, plus 6 whole garlic cloves, peeled

1 tbsp whole black peppercorns, or to taste

1/2 tsp freshly ground pepper, or to taste

On a piece of wax paper, stir together the flour and salt to taste. Toss the beef with the flour and shake off any excess. In a large, heavy skillet, heat the oil over medium-high heat. Add the meat in batches, without crowding the pan. Brown the beef well on all sides. With a slotted spoon, transfer the beef to a large slow cooker.

Add the wine to the skillet and bring it to a simmer, scraping the bottom of the pan. Add the tomato puree, garlic, peppercorns, and ground pepper. Cook for 10 minutes, or until slightly thickened. Pour the mixture into the slow cooker. Cover and cook on low for 6 to 8 hours, or until the beef is very tender. Taste for seasoning before serving.  

I don't have the exact Weight Watcher point value or nutritional facts but Weight Watchers did a review on Michele's cookbook here.