spiced pot roast

serves: 6
points: 5
per serving: 1 slice beef with 1 cup veggies and 2 Tbsp. broth

1 (1 1/2-pound) lean eye-round roast, trimmed of all visible fat
1 (14 1/2-ounce) can of reduced sodium beef broth
1 tsp. hot pepper sauce
1 tsp. ground coriander
3/4 tsp salt
1/4 tsp cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground pepper
4 med red potatoes (about 1 lb), quartered
3 carrots, peeled and cut into 1 inch pieces
2 cups frozen pearl onions
3 garlic cloves, minced

You can follow the direction below, or throw the ingredients in a slow cooker on low for about 5-6 hrs. Put the broth, spices, and roast in first and then add the potatoes and veggies last.

1. Spray a dutch oven with olive oil non-stick spray and set over med-high heat. Add the beef and cook, turning frequently, until browned, 8-10 minutes.

2. Stir in the broth, hot pepper sauce, coriander, salt, cinnamon, ginger, and ground pepper; bring to a boil. Reduce the heat to medium-low and simmer, covered, about 1 1/2 hours.

3. Add the potatoes, carrots, onion and garlic; mix well. Simmer, covered, until the beef and vegetables are fork tender, 55-60 minutes. Transfer the beef to a cutting board and let stand for 10 minutes. Cut into 6 slices and serve with the vegetables and broth.

fajitas

prep time: 10 mins
cook time: about 10 mins
serves: 4
W.W. point value: 5

1 pound boneless sirloin steak (or lean meat of choice)
*trimmed of visible fat and cut into 2 x 1/4-inch strips
1 Tbps chili powder
1 Tbsp fresh lime juice
1 garlic clove
1/2 tsp salt
freshly ground pepper
2 bell peppers (whatever color you want)
*seeded and thinly sliced
1 lrg. red onion
*sliced into thin rings
2 lrg. carrots
*shredded
4 (6-inch) fat-free tortillas
2 cups lettuce
*shredded
1/4 cup fat-free sour cream

1. Toss the beef strips with the chili powder, lime juice, garlic, salt, and ground pepper in a large bowl until well coated.

2. Spray a large nonstick skillet with nonstick spray and set over high heat. Add as many of the beef strips as will fit in one layer. Cook turning once, about 2 minutes for rare, 3 for med. rare, or 4 for medium. Transfer the beef strips to a plate and continue cooking the remaining beef strips. (do not crowd the pan-if you do, the strips will steam and turn gray)

3. Add the bell peppers and onion to the same skillet and cook, stirring until tender about 2 mins, add the carrots an cook stirring, 1 minute. Spoon 1 cup of the vegetables on top of a tortilla, top with a 1/2 cup of beef strips, 1/2 cup of lettuce, and 1 tablespoon of sour cream. Repeat with remaining tortillas.

*good idea*
Serve with a fresh salsa of chopped tomatoes, red onion, and cilantro, seasoned with a pinch of salt and cayenne.