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

Garlicky Chicken Stew

I made this stew over the weekend and I am in love! So delicious! I found this recipe in the Weight Watchers New Complete Cookbook 2013. 

I decided to serve it over rice, I think it gave a little more substance to the dish. We ate the leftovers for lunch the next day and had it without the rice, it was super yummy either way.

Serves 8

1 (3 1/2 pound) chicken, cut into 8 pieces and skinned (I just used 4 chicken cutlets)

1/2 cup dry white wine

3 tbsp tomato paste

1 (14 1/2 oz) can reduced-sodium chicken broth

5 large garlic cloves, chopped

1 tsp dried thyme (I used a couple springs of fresh thyme) 

1/2 tsp salt

1/2 tsp black pepper

3 tbsp red wine vinegar

2 tbsp all-purpose flour

1 (9oz) package frozen green beans (I used fresh)

3 tomatoes, halved and sliced
2 tbsp chopped fresh parsley

1. Put chicken in slow cooker (I browned the chicken in a frying pan first). Whisk together wine and tomato paste in small bowl until smooth. Pour over chicken. Add 1 1/2 cups of broth, the garlic, thyme, salt and pepper to slow cooker. Cover and cook until chicken is fork tender, 4-5 hours on high or 8-10 hours on low. (I skipped this part because I used boneless chicken breast, I just added everything together and cooked on low for 5 hours).

2. Meanwhile, refrigerate remaining broth.

3. About 40 minutes before cooking time is up, whisk together remaining broth, vinegar, and flour in small bowl until smooth. Whisk in about 1/4 cup of hot stew liquid until blended. Gradually stir broth mixture into slow cooker.

4. Add green beans and tomatoes to slow cooker. Cover and cook on high until stew simmers and green beans are tender, about 35 minutes. Serve sprinkled with parsley. 

Weight Watchers Point Plus Value: 4 point plus
Per Serving (1 piece chicken with 1/2 cup sauce)
Nutritional Fact:
Calories 166
Carbohydrate 8g
Total fat 3g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 67mg
Fiber 2g
Protein 23g
Sodium 390 mg
Sugar 2g