LaaLoosh » Jewish

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

Potato and Zucchini Latkes Recipe – 5 Points +

LaaLoosh — Wed, 14 Dec 2011 15:21:45 +0000

This Hanukkah, instead of preparing the usual greasy and oily latkes, try this Potato and Zucchini Latke Recipe! You get 3 latkes with a side of tzatziki sauce for just 5 Points +. They are made with potato and zucchini which helps lighten them up and get the Points + value lower. But the best thing though, is that these latkes are SO incredibly delicious! And I truly think they are even better than traditional, all potato latkes. The flavors are delicious and the fact that they aren’t soaked in oil makes them light and crisp. Served with a side of fresh homemade tzatziki sauce, these are a MUST make for Hanukkah. Even if you don’t spin the dreidel, serve these Potato and Zucchini Latkes up anytime and treat the family to a healthy and delicious side dish!

Potato and Zucchini Latkes

Light and delicious, these non-traditional latkes are the perfect Hanukkah treat. Served with a fresh tzatziki sauce, each serving has just 5 Points +!

Ingredients

1 pound zucchini, shredded
2 cups shredded cooked potato
1 medium onion, peeled and shredded
2 medium shallots, minced
1/4 cup liquid egg substitute
2 cups whole-wheat breadcrumbs
1/2 cup crumbled fat free feta cheese
1 cup fat free plain Greek yogurt
1/2 cucumber, seeded and shredded
2 tbsp chopped fresh dill, divided
1 tbsp red-wine vinegar
1 1/4 tsp salt
1/2 tsp freshly ground pepper

Instructions

Preheat oven to 450° F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, onion, and egg substitute in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
Generously spray a large nonstick skillet with non-stick cooking spray and set over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down.
Repeat with the remaining latkes, and re-spray pan with cooking spray as needed.
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the minced shallot, 1 tbsp dill and the remaining salt and pepper in a small bowl. Serve the latkes with the tzatziki sauce on the side.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 3 latkes and ¼ cup tzatziki sauce
Each serving = 5 Points +

PER SERVING: 225 calories; 2g fat; 38g carbohydrates; 15g protein; 10g 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

Low Calorie Matzo Ball Soup Recipe – 3 Points +

LaaLoosh — Wed, 20 Apr 2011 15:18:55 +0000

The monstrously-sized matzo ball soup from Langer's Deli

You don’t have to be Jewish to enjoy this delicious, healthy Matzo Ball Soup Recipe! A staple at most Seders, matzo ball soup is one of the most popular Passover Recipes out there. This lighter version has less fat, less calories and more veggies, making in lower in Points +, but still full of flavor. And though the matzo ball in this soup isn’t the size of a grapefruit like the one you’ll get at Jerry’s Deli, it’s just as tasty and filling. And though it’s not an official one of Weight Watchers Soup Recipes, this can be a perfect Passover appetizer recipe or comforting soup to enjoy anytime.

Matzo Ball Soup Recipe

If you are looking for delicious, but low calorie Passover Recipes, this healthy Matzo Ball Soup, will definitely hit the spot. Full of the flavor we all know and love, but with less fat and calories, making this a delicious soup to enjoy not just at Passover, but any time of the year.

Ingredients

8 cups fat free chicken broth
1 cup store bought matzo meal
3/4 cup liquid egg substitute (I used Egg Beaters)
3 tbsp cold water
3 large carrots, peeled and chopped
1 large onion, finely chopped
1 cup zucchini, chopped
3 large celery stalks, chopped
1 cup sliced mushrooms
1/2 teaspoon salt
1/4 tsp black pepper
1 tbsp canola oil
2 tbsp chopped fresh parsley, finely chopped

Instructions

In a medium bowl whisk the matzo meal, oil and water in with the egg substitute. Cover and chill for at least 1 hour or overnight.
In a large soup pot, bring broth to a boil. Add salt, pepper, carrot, celery, parsley and onion; reduce the heat to a simmer and cook for 5 minutes.
Gently roll the chilled matzo dough into 8 medium sized balls, dropping them into the simmering broth as you work. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly.
Add zucchini and mushrooms and simmer, uncovered, until the veggies are tender – about 2 to 3 minutes.
Ladle into bowls, and serve.

Cooking time (duration): 60

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1 1/4 cup broth and 1 Matzo Ball
Each serving = 3 Points +

PER SERVING: 112 calories; 2g fat; 21 g carbohydrates; 8 g protein; 3 g fiber

Frozen Mint Lemonade Recipe – 0 Points +

LaaLoosh — Mon, 18 Apr 2011 21:06:27 +0000

It was a sunny and beautiful this weekend here in California, and the heat had me craving a cold, icy beverage. I realized that it was time to whip out my blender and get to work! One of my absolute, all time favorite frozen drink recipes ever is the Israeli Limonada that I was introduced to on one of my trips to Israel. A limonada, or limonana (as it’s sometimes called) is a mint lemonade slushie type drink. It’s such an easy recipe, but OH EM GEE is it good!!! So deliciously refreshing and aesthetically appealing, it’s a great idea for a low calorie summer drink recipe for your parties/BBQ’s this year. The original limonana recipe uses sugar, which of course tastes amazing, but in order to cut down on the calories and Weight Watchers PointsPlus, I just subbed out the sugar with Splenda, which gives it a 0 Points + value. Yipee!!!! Though, when making this for my son or husband (or myself when I have some PointsPlus to spare), I use an organic sugar to keep it less artificial. Either way, it tastes fantastic and is so ridiculously easy to make, you’ll find yourself whipping these babies up on a very frequent basis. Enjoy!

Frozen Mint Lemonade Recipe

An easy WW Frozen Drink Recipe that is so light and refreshing, you may just find yourself making it on a regular basis! This Mint Lemonade Slush Recipe is seriously to die for, and it has 0 Points +! Adapated from the traditional Israeli Mint Limonada Recipe, this lighter version is a treat for your tastebuds AND your waistline.

Ingredients

1 cup ice cubes
1 cup water
juice of one lemon
1/4 cup fresh mint leaves (about 8-10)
2 packets Splenda

Instructions

Combine all ingredients in a blender and use the “crush ice” mode for about 10 seconds.
Switch to “puree” mode and process for about another 15 seconds or until very smooth.

If you don’t want to use artificial sweetener, switch out the Splenda for 5 tsp of sugar, and count the entire recipe as 2 Points +.

Cooking time (duration): 5

Diet type: Vegan

Diet (other): Low calorie

Number of servings (yield): 1

Meal type: cocktail

Culinary tradition: Middle Eastern

Entire recipe makes 1 16 oz serving
Serving size is the entire recipe
Each serving = 0 Points +

PER SERVING: 15 calories; 0g fat; 0 g carbohydrates; 0 g protein; 0 g fiber

Beef and Spinach Matzo Casserole Passover Recipe – 5 Point Total

LaaLoosh — Mon, 22 Mar 2010 18:18:13 +0000

Another Passover is about to arrive, and before we all start to drool at the anticipation of yummy, Passover goodness, keep in mind that there are awesome and easy Passover recipes that are low in calories and Point Total, and will help keep you on track with your weight loss plan. And this delicious Beef and Spinach Matzo Casserole Recipe is a great example (and Kosher for Passover!). Easy and delicious, this Matzo dish has just a 5 Point Total per serving, and though it’s not an official one of Weight Watchers Passover Recipes, it’s sure to be a hit with all of your weight watching friends and family.

Beef and Spinach Matzo Casserole Passover Recipe

Ingredients:
- 4 plain Matzo crackers
- 1 1/2 pound raw, extra lean ground beef (96/4)
- 6 cups (packed) baby spinach leaves, coarsely chopped
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 (14-ounce) cans artichoke hearts, drained
- 3 large garlic cloves, minced
- 1 29 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 1/2 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp minced fresh rosemary
- 1/2 tsp minced fresh sage
- 1 tsp paprika
- 1 tsp Kosher salt
- 1/4 tsp black pepper

Directions:
Preheat oven to 350ºF. Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes.Add beef and saute until browned, about 6 minutes. Add salt and pepper to taste. Drain and set aside. Add artichokes, spinach, diced tomatoes, tomato paste, parsley, sage, rosemary, oregano, salt, pepper and paprika to skillet. Saute until spinach is tender and sauce reduces and thickens, about 15 minutes. Coat a 9-inch square baking pan with cooking spray. Place 2 pieces of matzo in bottom of pan; spread 3 cups meat sauce on top. Place remaining 2 pieces of matzo on top; add on remaining meat sauce. Bake about 30 minutes. Let sit for five minutes before cutting into 8 pieces with a sharp knife.

Entire recipe makes 8 servings
Serving size is 1 piece
Each serving = 5 Point Total

Turkish Salad Recipe, Salat Turki – 3 Point Total

LaaLoosh — Tue, 02 Jun 2009 16:49:29 +0000

On one of my trips to the Middle East, I discovered the amazing concept of salads that don’t involve lettuce. They are so different from the American concept of traditional salads, and they are WAY healthier and yummier! Consisting of a vast variety of different vegetables, Middle Eastern Salads are a real treat to the palate and to the waistline! One of my favorites, is this Turkish Salad Recipe. It is LOADED with fabulous flavor, but also with fiber, vitamins, and antioxidants. If you are looking for delicious and healthy weight watcher salad recipes, you must give this Turkish Salad a try! With just a 3 point value for half of the recipe, this low calorie salad recipe is a great way to get in your vegetable servings and have a delicious salad that will actually fill you up, because the serving size is huge!!! Though this isn’t an official Weight Watchers Salad Recipe, it’s still a great dish for anyone watching their weight or trying to eat healthier. It also makes a wonderful side dish to serve with just about any chicken, fish or beef meal. Enjoy!

Ingredients:
- 1 large onion
- 2 Tbsp. olive oil
- 1 green bell pepper
- 2 red bell peppers
- 2 large tomatoes
- 3 Tbsp. sliced or pitted, chopped green olives
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. black pepper
- 1 bay leaf
- 4 Tbsp. tomato paste
- 2 Tbsp. parley or coriander leaf
- Tabasco or other hot sauce to taste

Directions:
Peel and dice the onions. Fry them in the olive oil till golden: use a medium-sized pan or a large frying pan. Remove the stem, seeds and white inner membrane from all the peppers. Chop into dice. Add them to the onions. Cover the pan and cook the vegetables till the peppers are soft – about 8 minutes. Stir once or twice. Dice the tomatoes. If necessary, pit and slice the olives. Add all of these to the pan. Add the bay leaf, black pepper, cumin, salt, and tomato paste. If you like, add Tabasco or chili of choice. Cover the pan again and cook the vegetables over a medium flame for about 15 minutes. Some want the vegetables to retain their individual forms and tastes (I do). Others like to blend their Turkish Salad and serve it as a dip. This is totally up to you. For an aesthetic touch, chop the parsley and sprinkle it over the salad. Serve hot or cold.

Entire recipe makes 2 HUGE servings
Each serving = 3 point value

Beef Stew Crock Pot Recipe – 8 Point Value

LaaLoosh — Thu, 02 Apr 2009 16:17:35 +0000

When I found this Weight Watchers Beef Stew Recipe for the crock pot, I literally was drooling. Though I initially thought it was just a traditional beef and vegetable stew recipe, it’s actually a classic Jewish recipe for Tzimmes! I’ve had Tzimmes before, but I’ve never had it prepared with the beef and vegetables so I was so excited to give it a try, and YOWSA!! IT WAS SO YUMMY!! Hearty and delicious, this Weight Watchers Recipe for Beef Stew is an incredibly filling meal, and with 8 Weight Watcher Points per serving, it’s much lower in calories than most stews. Try serving this stew up with a tasty 0 Points Salad for a complete and tasty meal! But keep in mind that it will also make a wonderful Passover Recipe and/or Hanukkah Recipe! This Weight Watchers crock pot recipe offers a truly unique and delicious take on beef stew by adding in some non traditional ingredients like prunes, cinnamon and honey – and it is definitely worth trying!

Weight Watchers Beef Stew Crock Pot Recipe

Ingredients:
- 7 oz frozen chopped onions, about 2 cups
- 3 pounds raw, lean beef brisket, trimmed, boneless, cut into 1-inch pieces
- 2 large garlic cloves, minced
- 2 medium sweet potatoes, peeled and cut into bite-size chunks
- 1/2 pound baby carrots, cut in half if large
- 8 small uncooked new potatoes, cut in half (unpeeled)
- 16 prunes, pitted
- 4 tbsp fresh lemon juice, divided (from 2 small lemons)
- 5 tsp honey, divided
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1 cup beef broth

NOTES: You can substitute dried apricots for the prunes if you prefer.
For a stew with thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)

Directions:
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes.

Entire Recipe makes 8 servings
Serving size is 1 ½ cups
Each serving = 8 Weight Watchers Points

Haroset Recipe – 2 Point Value

LaaLoosh — Wed, 01 Apr 2009 16:39:12 +0000

Haroset is a traditional Jewish dish that is an integral part of any Passover meal. This Weight Watchers Haroset recipe is crunchy and sweet, and delicious sandwiched between matzo. So you can enjoy all the wonderful flavors and traditions of Passover, and yet still be able to stick to your Weight Watchers Plan. This tasty and traditional Jewish Recipe has just 2 Weight Watcher Points per serving and is loaded with all sorts of nutritional tidbits! Fiber, healthy fats, antioxidants, Vitamin C, Vitamin A, and more! And it’s much lower in calories than traditional Haroset recipes. If you want a healthy Passover Recipe to serve this year, give this Haroset a try — it’ll satiate the whole family, but still help you stay within your Daily Points Range.

Weight Watchers Haroset Recipe

Ingredients:
- 4 medium apples, cored and cut into 4 pieces each*
- 8 fl oz sweet dessert wine, Kosher for Passover (1 cup)
- 1 cup raisins, golden-variety, chopped
- 1 cup walnut halves, chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp honey

NOTES:
*Four different varieties of apples recommended.

This recipe can be made a day or two ahead. The mixture will turn brown the longer it sits but the flavors really blend well.

Directions:
Shred apples into a large, non-reactive bowl; add remaining ingredients and toss well to coat. Cover and refrigerate for at least one hour. Entire recipe makes 24 servings.

Serving size is 1/3 cup
Each serving = 2 Weight Watchers Points

Roasted Brisket Recipe – 5 Point Value

LaaLoosh — Mon, 30 Mar 2009 16:09:41 +0000

This Passover, there’s no need to eliminate all the traditional holiday foods that you love and enjoy. Just use healthier, lower calorie versions of them! This Weight Watchers Roasted Brisket Recipe is the perfect main dish to serve at your Passover dinner! With just 5 Weight Watcher Points per serving, you’ll get a hearty sized portion that tastes amazing but won’t ruin your diet. Brisket is such a traditional Passover recipe, and not serving it at your Pesach dinner would be a real bummer. But with this low Points Weight Watchers Recipe, you now have a Roasted Brisket to serve to the whole family! This lightened up Jewish holiday classic is a must try. Toss in some potatoes to bulk up the dish – but let your non Weight Watcher guests eat those ;). Chag Sameach!

Weight Watchers Roasted Brisket Recipe

Ingredients:
- 1 large onion, sliced
- 2 medium garlic cloves, minced
- 1 pound baby carrots
- 5 oz mushrooms, sliced (about 2 to 2 1/2 cups)
- 2 1/2 pounds raw lean beef brisket, trimmed, use brisket from the flat half
- 28 oz canned crushed tomatoes
- 1 tsp paprika
- 3/4 tsp Kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 2 tbsp fresh lemon juice
- 2 tbsp sugar

TIP: For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.

Directions:
Preheat oven to 325ºF.
Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Entire recipe makes 8 servings.

Serving size is 3oz of beef plus ¾ cup of vegetables and sauce
Each serving = 5 Weight Watchers Points