Tuesday, March 31, 2009

Twelve Miles Down That Road Again! & Roasted Beef Brisket!!!

Another week gone by in my long journey "Down That Road Again"....I lost 2 pounds last week and of course I am pleased with that lost...My old Butter Crock is filling up with money and at the end of the road I will have a nice little stash to get something I really want...I hope all my friends that are struggling to lose weight are doing well in their weight loss journey!...


Serves 8.....WW Points 5
Toss some potatoes in the oven with the meat to round out your meal.
1 large onion(s), sliced
2 medium garlic clove(s), minced
1 pound(s) baby carrots
5 oz mushroom(s), sliced (about 2 to 2 1/2 cups)
2 1/2 pound(s) raw lean beef brisket, trimmed, use brisket from the flat half
28 oz canned crushed tomatoes
1 tsp paprika
3/4 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
2 tbsp fresh lemon juice
2 tbsp sugar
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. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.
For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.


Serves 8....WW Points 0
You have to love a zero POINTS value dip that not only livens up crudite but also doubles as a fabulous finishing sauce for grilled chicken or pasta.
1/2 pound(s) spinach, cooked and drained
1 cup(s) tomato(es), chopped
1 cup(s) basil, fresh
1/2 tsp table salt
1/4 tsp crushed red pepper flakes
5 tbsp grated Parmesan cheese
Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 3 tablespoons per serving.
I recommend a high quality cheese such as Parmigiano-Reggiano for the best flavor.


Kimberly said...

Sue, you are so wise, my friend! I'm caught in a stage of having no desire to push on with my weight loss. But things are for sure creeping up in the ways I don't want them to. It's such a mindset thing for me... I'll get back there, but I know my head has to be in it 100%.
Congrats on your success! Kimberly

Lilly's Home Journal said...

Wonderful recipes and great job on trimming down the pounds!

Stop by my blog and send me your address, "You are a winner of one of the Homespun Easter Egg Pins!"
Have a beautiful day!

Deb's Country Crafts said...

That's wonderful Sue! Congrats on your weight lose. Thank you for all the great recipes you post on here, yummy stuff! Happy spring to you too! Hugs!

molly said...

wow! what a fabulous blog. feels so homey and peaceful. thank you for the christmas cheer :)