LaaLoosh » Beef

Braised Brisket with Root Vegetables – 8 Points +

LaaLoosh — Tue, 20 Dec 2011 15:31:23 +0000

photo credit: cybele pascal

Braised Brisket has always been a traditional Hanukkah recipe, so it’s certainly something I plan on making each year. Brisket is notoriously a fatty meat, but I’ve altered the traditional Braised Brisket recipe to make it a lot leaner and healthier. The key step is getting the flat, first-cut section of the meat. It’s a great way to trim a good bit of fat and calories without sacrificing the flavor. Serve this juicy braised brisket with some deliciously tender root vegetables and the white wine and mustard based sauce, and you’ve got yourself one divine, low calorie Hanukkah dinner! Enjoy.

Braised Brisket with Root Vegetables

Keep your traditional Hanukkah dinner lean with this slimmed down Braised Brisket and Root Vegetables. Brisket done right lets you enjoy the holiday flavors you love for less Weight Watchers Points.

Ingredients

2 pounds flat, lean, first-cut brisket, trimmed
3 medium onions, sliced
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/4 cup fresh parsley, chopped
4 cloves garlic, chopped
1 tsp sweet paprika
2 bay leaves
1 ¼ cups white wine
3 cups fat free beef broth
4 medium carrots, peeled
3 medium parsnips, peeled and cored
1 medium rutabaga, peeled
1 tsp Dijon mustard
1 tbsp cornstarch
1 tbsp Kosher salt
1 tsp freshly ground pepper

Instructions

Preheat oven to 325°F. Generously spray a large Dutch oven with non-fat cooking spray and set over medium-high heat.
Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
Add onions and garlic to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in thyme, rosemary, paprika, salt, pepper and bay leaves, then add in the wine. Bring to a boil. Cook for 3 minutes.
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours.
Cut carrots, parsnips and rutabaga into bite sized pieces.
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves.
Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
Once the vegetables are tender, transfer to a platter, cover with foil and set aside.
If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
Skim fat from the sauce. Place the pot over high heat and bring to a boil.
Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve cornstarch in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
Slice the brisket into 8 equally sized slices and arrange slices on platter and mound the vegetables around the brisket.
Spoon the sauce over the meat and vegetables. Garnish with fresh parsley.

Preparation time: 30 minute(s)

Cooking time: 5 hour(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 3 ounces meat, 1 cup vegetables, 1/4 cup sauce
Each serving = 8 Points +

PER SERVING: 305 calories; 8g fat; 20g carbohydrates; 41g protein; 5g fiber

Sweet and Sour Beef Cabbage Soup Recipe – 5 Points +

LaaLoosh — Mon, 05 Dec 2011 13:48:21 +0000

photo credit: babybites

The perfect, quick weeknight dinner recipe, this delicious Sweet and Sour Beef Cabbage Soup is not only super easy to prepare in a pinch, you get a whole 2 cup serving for just 5 Points +! And it’s nice to enjoy such a satisfying dish without using up so many Weight Watchers Points, so that means there’s room for dessert :). Bulked up with veggies, trimmed down with extra lean beef, and drowning in a tangy, sweet & sour broth, this soup is oh so flavorful and very filling. With the winter weather really kicking in, this hot and hearty soup is a great low calorie meal idea!

Sweet and Sour Beef Cabbage Soup Recipe

Healthy, hearty, and incredibly flavorful, this tasty Sweet and Sour Beef Cabbage Soup Recipe gets a lot of bang for its buck. Each 2 cup serving has just 5 Points +, making it a very satisfying meal without using up too many Points.

Ingredients

1 lb extra lean (94% or leaner) ground beef
6 cups fat free beef broth
1 15-ounce can crushed or diced tomatoes
4 cups coarsely chopped Savoy, or green cabbage
1 large yellow onion, diced
4 stalks of celery, finely chopped
1 tsp canola oil
1 tbsp tomato paste
1 ½ tsp caraway seeds
2 tbsp honey
1 tbsp paprika, preferably Hungarian sweet
1/4 cup cider vinegar
1 1/2 tsp salt
1/4 tsp pepper

Instructions

Set a Dutch oven over medium heat, and add in the oil.
Add beef and caraway seeds and and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes.
Stir in onion s and celery; cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, tomato paste, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors.
Stir in cabbage, vinegar and salt & pepper and cook just until barely tender, 3 to 4 minutes more.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: Russian

Entire recipe makes 6 servings
Serving size is 2 cups
Each serving = 5 Points +

PER SERVING: 198 calories; 3 g fat; 20 g carbohydrates; 22 g protein; 4 g fiber

Applegate Organic Beef Hot Dogs – 2 Points Plus

LaaLoosh — Fri, 09 Sep 2011 12:00:29 +0000

Hot Dogs have always been a staple in my diet…they are quick and easy to cook, are mostly inexpensive, and let’s face it….pretty damned delicious. Though, when I was pregnant, I avoided eating them because of all the nitrates in most brands. So when I found these Organic Beef Hot Dogs from Applegate, I was pretty excited to give them a try! Not only are they Organic, uncured, and nitrate-free hotdogs, but they are just 2 Points Plus each. And I have to say, they were delicious!! I feel they were a much better alternative to the Ballpark Turkey Hot Dogs I usually chose. Wanna learn more about today’s Fabulous Food Find? Keep reading!

Applegate Organic Beef Hot Dogs

If you are a Weight Watchers member who not only wants to eat foods that are low in Points Plus, but that aren’t made out of mostly artificial ingredients and preservatives, then you’re gonna flip for Applegate’s Organic Beef Hot Dogs! These low fat franks are made with select cuts of USDA certified organic grass-fed beef, and are lower in fat than your average beef hot dogs. They have just 2 Points Plus each and are bursting with old-fashioned classic hot dog flavor—juicy, flavorful and delicious. They are also uncured and contain no nitrates, no preservatives and are an ideal easy low calorie lunch idea.

Serving size is 1 hot dog
Each serving = 2 Points Plus
PER SERVING: 90 calories; 6 g fat; 0 g carbohydrates; 6 g protein; 0 g fiber

Steak Burrito Recipe – 8 Points +

LaaLoosh — Wed, 13 Jul 2011 23:10:11 +0000

Looking for a quick and easy low calorie dinner for two? Try this DELICIOUS Steak Burrito Recipe, and enjoy it without feeling any guilt. Each burrito has just 8 Points +, which is pretty good, considering most traditional Mexican burrito recipes are about 30-something Points+ and super high in fat and calories. And this slimmed down version comes with all the bells and whistles too – sour cream, guacamole, steak, beans and rice. It’s LOADED with fiber and protein, and lower in carbohydrates and fat. If you are feeling the need for a steak burrito, but don’t want to go overboard on your Points +, give this low Points recipe a try! Though it’s not an official one of Weight Watchers Mexican Food Recipes, it’ll help any dieter feel satisfied, while still staying on track to reach their weight loss goals.

Steak Burrito Recipe

This healthier version of a Mexican Burrito Recipe, still has all the fixin’s, but a lot less fat and calories. It’s very filling and is a great way to satisfy your craving for Mexican food without going off track of your daily Weight Watchers Points Plus Allowance.

Ingredients

2 La Tortilla Factory Smart & Delicious 100 Calorie Tortillas
6 ounces strip steak, trimmed and thinly sliced
3/4 cup canned black beans, drained and rinsed
2 tbsp instant brown rice
1/4 cup prepared fresh salsa
1/4 cup water
Juice from 1 lime, freshly squeezed
1/2 tsp Kosher salt
1/4 teaspoon freshly ground pepper
2 tbsp prepared guacamole
1/4 cup red onions, thinly sliced
2 tbsp coarsely chopped fresh cilantro
2 tbsp reduced fat sour cream

Instructions

Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes.
Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
Meanwhile, sprinkle steak with salt & pepper. Spray a medium skillet with non-fat cooking spray and set over medium-high heat. Add steak and onions, and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
To assemble, divide the steak & onions among the tortillas and squeeze ½ of the lime over each. Then top with equal amounts of sour cream, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced carbohydrate, High protein

Number of servings (yield): 2

Culinary tradition: Mexican

Entire recipe makes 2 servings
Serving size is 1 burrito
Each serving = 8 Points +

PER SERVING: 364 calories; 11g fat ; 28 g carbohydrates; 36 g protein; 10 g fiber

Filet Mignon Recipe with Caramelized Onions and Gorgonzola – 7 Points +

LaaLoosh — Wed, 15 Jun 2011 21:28:32 +0000

Serve Dad this juicy, flavorful, Filet Mignon with Gorgonzola and Caramelized Onions for his Father’s Day Dinner this Sunday, and it’s sure to be a hit! With just 7 Points + per serving, this easy steak recipe is the perfect dish for the manly, meat-loving man, but yet also an ideal dish for a Weight Watcher. The flavors are fantastic and rich, and it tastes nothing like a low calorie steak recipe. Though it’s not an official one of Weight Watchers Steak Recipes, this tasty meal is oh so yummy, and tastes every bit as fabulous as a Filet Mignon should. Pair it with some grilled asparagus, my Ranch Roasted Red Potatoes, or my 0 Points + Tomato Cumin Salad. So if you are looking for a good Father’s day Recipe idea that will thrill Dad, but still keep you on track with your daily Points Plus allowance, give this dish a try!

Filet Mignon Recipe with Caramelized Onions and Gorgonzola

A fabulous idea for a low calorie Father’s Day Dinner, this delicious Filet Mignon Recipe with Caramelized Onions and Gorgonzola cheese is to die for. Juicy and flavorful, it’shard to believe that each serving is just 7 Points +. Treat Dad (and yourself!) this Sunday to a gourmet low calorie dinner that will satsify everyone and still keep you from going overboard with your Weight Watchers Points Plus Allowance.

Ingredients

1 lb filet Mignon, (about 1-1 1/4 inches thick), trimmed and cut into 4 steaks
2 large onions, sliced
1/2 cup fat free beef broth
1 tbsp balsamic vinegar
1 tbsp brown sugar
2 tbsp light butter (I used Brummel & Brown)
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup Gorgonzola or blue cheese, crumbled

Instructions

Heat 1 tbsp butter in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes.
Add broth, vinegar and 1/2 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
Sprinkle the remaining salt and the pepper on both sides of each steak.
Heat the remaining 1 tablespoon butter in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes.
Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare.
Serve the steaks with the caramelized onions.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 steak
Each serving = 7 Points +

PER SERVING: 280 calories; 12g fat; 11 g carbohydrates; 36g protein; 2 g fiber

Hamburger Macaroni Casserole Recipe – 7 Points +

LaaLoosh — Thu, 07 Apr 2011 21:21:51 +0000

Seeking a yummy, low calorie comfort food recipe? Then you came to the right post today, people! If you’ve ever indulged in any of the processed, high sodium, deliciously unhealthy Hamburger Helper Recipes, then you know what I’m talking about when I say that no matter how fattening/bad for you/practically poison those Hamburger Helper Macaroni Casseroles are, they sure do taste yummy. So instead, I played around with some recipes, and came up with this rockin’ version. Super high in fiber, high in protein and way low in fat, this delicious dish not only tastes great, it’s pretty good for you too! With the addition of some veggies and using better quality pasta and ground beef, Hamburger Macaroni Casserole Recipes can be indulged in once again! Enjoy!

Hamburger Macaroni Casserole Recipe

A delicious healthy casserole recipe that’s ideal for any Weight Watcher. So good and flavorful, it’s hard to believe that each serving has just 7 Points + for 1 1/2 cups! So skip the homemade Hamburger Macaroni Casserole Recipes that you know and love, and try this slimmed down version instead.

Ingredients

1 lb extra lean (96%) lean ground beef
2 cups Ronzoni Smart Taste Macaroni Noodles
1 1/2 cups fat free beef broth
10 ounces white mushrooms
2 large tomatoes, cut into chunks
2 large carrots, cut into chunks
1 large onion, cut into chunks
4 cloves garlic, peeled
1/2 cup fat free sour cream
2 cups water
2 tbsp Worcestershire sauce
2 tbsp whole wheat flour
2 tsp dried thyme
2 tsp dried sage
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

Instructions

In a food processor, process garlic until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion and tomato, and pulse until roughly chopped.
Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, paprika, thyme, sage salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
Stir in water, 1 1/4 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture.
Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes.

Cooking time (duration): 35

Diet (other): Reduced fat, High protein

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (Southern)

Entire recipe makes 6 servings
Serving size is 1 1/2 cups
Each serving = 7 Points +

PER SERVING: 269 calories; 4g fat; 32 g carbohydrates; 28 g protein; 6 g fiber

Italian Meatballs Recipe – 6 Points +

LaaLoosh — Tue, 08 Mar 2011 22:55:00 +0000

photo credit: primal kitchen chaos

Sticking with the WW Italian Food Recipes, I thought I’d share this outrageously delicious Italian Meatballs Recipe. Each serving has just 6 Points +, which really is not bad, considering that we’re talking about beef meatballs here. Plus, this recipe makes 8 servings, so it’s great for a big family dinner or potluck. The cinnamon and nutmeg give the meat such a great flavor, and the sauce is so full bodied and delicious…no one will have any idea that this is a low calorie meatball recipe. Enjoy!

Italian Meatballs Recipe

Ingredients:
- 1lb extra lean ground beef (96% lean)
- 1/2 cup bulgur
- 2 cups whole-wheat bread, cubed
- ½ cup yellow onion, diced
- 6 cloves garlic, minced
- 1 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 3 28-ounce cans diced tomatoes
- 1/2 cup finely shredded Parmesan cheese
- ½ cup liquid egg substitute (like Egg Beaters)
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 3 bay leaves
- 1 tsp freshly ground pepper
- 1 tsp salt
- 1 packet Splenda
- 2 tbsp fresh Italian parsley, chopped

Directions:
Place bulgur in a medium bowl and cover generously with hot water. Let soak for 30 minutes. Drain in a fine sieve, pressing to remove excess liquid.
Meanwhile, spray a large Dutch oven with nonfat cooking spray and place over medium-low heat. Add the onion, oregano and ½ the garlic; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and bay leaves; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer while you prepare meatballs.
Whisk egg substitute in a large bowl. Add the bulgur, the bread, beef, Parmesan, cinnamon, nutmeg, the rest of the garlic and the salt & pepper. Gently combine with a potato masher and/or your hands. If mixture seems too dry, add in 1-2 tbsp of water. Form into 28 meatballs, about 1 inch.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate; blot with paper towels. Brown the remaining meatballs.
Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the meatballs to the sauce. Add in the Splenda. Simmer over low heat, partially covered, for 50 minutes. Serve the meatballs with the sauce, and garnish with a sprinkle of fresh parsley.

Entire recipe makes 8 servings
Serving size is 3 meatballs with sauce
Each serving = 6 Points +

PER SERVING: 237 calories; 7 g fat; 20 g carbohydrates; 24 g protein; 5 g fiber

Country Fried Steak and Gravy Recipe – 6 Points +

LaaLoosh — Fri, 04 Mar 2011 22:43:01 +0000

photo credit: last fm

This classic southern comfort food recipe is often a popular dish for breakfast lunch or dinner. But the traditional form can pack a whopping 15-22 Points Plus per serving…YIKES! But just because you are watching your weight doesn’t mean you have to give up on Country Fried Steak Recipes. Just try this slimmed down version, adapted from Paula Dean’s Country Fried Steak and Gravy Recipe, and you’ll save yourself a whole lot of extra fat and calories. With just 6 Points + per serving, you can enjoy this southern food favorite and feel not an ounce of guilt. Guess this means I better come up with a good, low Points + Biscuit Recipe now?

Country Fried Steak and Gravy Recipe

Ingredients:
- 1 lb lean cube steak, trimmed of excess fat and cut into 4 portions
- 1/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 Fiber One cereal, processed very fine, to breadcrumb consistency
- 1 ¼ cups fat free beef broth
- 1/4 cup reduced fat buttermilk
- 1 tbsp water
- 2 large egg whites, lightly beaten
-1/4 cup cornstarch, plus 1 tbsp cornstarch
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 1 tsp paprika
- 1 tsp garlic powder

Directions:
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk Fiber One breadcrumbs, whole-wheat flour, the 1/4 cup cornstarch, garlic and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the Fiber One/flour mixture.
Spray a large nonstick skillet with nonfat cooking spray, and heat over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, approx 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the left over Fiber One/flour mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in buttermilk; season with the remaining salt and pepper. Serve the steak topped with the gravy.

Entire recipe makes 4 servings
Serving size is 1 steak with 1/4 of the gravy
Each serving = 6 Points +

PER SERVING: 288 calories; 8 g fat; 14 g carbohydrates; 33 g protein; 3 g fiber

Slow Cooker Pot Roast Recipe – 5 Points +

LaaLoosh — Tue, 15 Feb 2011 23:49:41 +0000

photo credit: web md

It’s Tuesday, and I’m feeling LAZY. So tonight’s dinner will be my trusted and true, slow cooker Pot Roast Recipe. I love the ease of WW crock pot recipes and the fact that they are always so yummy! This particular pot roast is super flavorful and delicious, and the meat is so moist, it just melts in your mouth, like butter, baby! It’s a healthier version with a LOT less sodium, fat and calories than traditional pot roast recipes, but still tastes just as good. And at just 5 Points + per serving, including the gravy, it makes an awesome, low calorie weeknight dinner idea. Easy for me, good for my family!

Slow Cooker Pot Roast Recipe

Ingredients:
- 1 4lb lean beef chuck roast, trimmed of fat
- 1 tbsp extra-virgin olive oil
- 2 large onions, thinly sliced
- 1/2 cup carrots, sliced
- 1 cup butternut squash, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tbsp fresh parsley, chopped
- 1/2 cup strong brewed coffee
- 2 tbsp balsamic vinegar
- 2 tbsp cornstarch mixed with 2 tbsp water
- salt and pepper

Directions:
Preheat oven to 300°F. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer meat to slow cooker. Add onions, carrots, garlic, sage, thyme, coffee and vinegar; bring to a simmer. Cover and cook until beef is tender, 4 1/2 to 5 hours or High or 7 to 8 hours on Low. Add the butternut squash and parsley in the last 2 hrs of cooking. Meanwhile, skim fat from the braising liquid. Pour the liquid from your slow cooker into a medium saucepan Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Carve the beef and serve with gravy.

Entire recipe makes 8 servings
Serving size is 4oz of meat with 1/3 cup gravy
Each serving = 5 Points +

PER SERVING: 220 calories; 5 g fat; 5 g carbohydrates; 32 g protein; 1 g fiber

Beer Braised Brisket Recipe with Chile Sauce – 6 Points +

LaaLoosh — Fri, 28 Jan 2011 21:16:06 +0000

If you are looking for a manly, meaty, but still Weight Watchers friendly, Super Bowl Recipe, then this Beer Braised Brisket with Chili Sauce Recipe is it!! LOADED with flavor…tang and heat, it’s hard to believe that it’s just 6 Points + per serving. The meat is SO tender and juicy, and the sauce is amazingly yummy. Plus, if you are fortunate enough to have any leftover, it heats up really well the next day! By making a few changes and substitutions, I took a couple of traditional brisket recipes and made them a lot more feasible for those of us who want to indulge on Super Bowl Sunday, but not feel hungover with regret on Monday morning. This low Points + Super Bowl Recipe would be an amazing addition to your party feast. Enjoy!

Beer Braised Brisket Recipe with Chile Sauce

Ingredients:
- 2 lbs boneless beef brisket, trimmed of excess fat
- 1 14-ounce can diced tomatoes
- 2 tbsp tomato paste
- 1 cup any Mexican lager (I used Dos Equis)
- 1 15-ounce can pinto beans, drained and rinsed
- 1 large green pepper, cut into thin strips
- 1 large onion, coarsely chopped
- ¼ cup fresh cilantro, chopped
- ¼ tsp crushed red pepper
- 5 orange rinds, cut into thin strips
- 2 tbsp cider vinegar
- 5 dried Anaheim chiles, stemmed and seeded
- 5 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp black pepper

Directions:
Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
Preheat oven to 350°F. Place tomatoes and their juices, tomato paste, cilantro, onion, vinegar, garlic, chili powder, crushed red pepper, cumin, salt, pepper, and the drained chile pieces in a blender or food processor, and process until smooth. Transfer to a large bowl and mix in beer.
Spray a large Dutch oven with non fat cooking spray, and place over medium heat. Add brisket and brown on all sides, about 8 minutes total. Pour the chile sauce over the meat and add in orange rinds, then bring to a simmer. Cover, transfer to the oven and bake for 2 hours. Stir in beans green pepper strips, and continue baking until the meat is tender and begins to fall apart, about an hour more.
Take out the orange rinds and transfer the meat to a cutting board. Shred the meat using two forks. Stir the shredded meat back into the sauce. Dig in!

Entire recipe makes 8 servings
Serving size is 1 cup
Each serving = 6 Points +

PER SERVING: 265 calories; 7 g fat; 18 g carbohydrates; 30 g protein; 6 g fiber