Italian Pot Roast

Italian Pot Roast

Ingredients:

1/4 c all-purpose flour

1 tsp salt

1/4 tsp black pepper

1 bottom round beef roast (2 & 3/4lbs), trimmed

1 tbsp olive oil

4 small red onions, thinly sliced

4 garlic cloves, minced

2 tsp finely chopped dried porcini or other dried mushrooms 

1/2 tsp dried rosemary, crumbled

1/2 cup reduced-sodium beef broth

1 can diced tomatoes (14.5 oz)

8 fresh flat-leaf parsley sprigs

Directions:

Combine flour, salt, and pepper on sheet of wax paper. Roll beef in season flour, shaking off excess.

Heat oil in large nonstick skillet over mudium hear. Add beef and cook until browned on all sides, about 10 minutes. Transfer to 5- or 6-quart slow cooker.

Add onions to skillet and cook, stirring, until softened, about 5 minutes. Add garlic, mushrooms, and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Add broth and bring to boil, scraping up browned bits from bottom of skillet. Transfer to slow cooker; stir in tomatoes and parsley sprigs.

Cover and cook until beef is fork-tender, 4-6 hours on high or 8-10 hours on low. Transfer beef to cutting board; let stan

Mislabeled

I hate scales. Just going to say that.
Today was a weigh-in day. My nerves were getting to me as I went to bed last night. I really hoped my hard work was paying off. My diet has done a 180. I haven't been to a fast food place since the 1st of the year(except for McDonald's Salads) and have been making a lot of veggies and fruits.
I woke up this morning anxious to get on the scale.... only half a pound gone. Really? How is that possible?! I was doing Pilates and Yoga but could only do it twice last week. That is the only thing I could think of to make a difference. I know the scale doesn't reflect me work, and won't most weeks. I know I am gaining muscle, which does whigh more that fay.
The weird thing is... I feel great! People are noticing and making comments which makes my days brighten. I was pretty down this morning after that weigh-in. When I got to work, Michelle looked at me and said, "I can tell. You look fantastic." Instant smile. I am not going to lie... that is why I am doing it. The health benefits are great but let's not kid ourselves. I am a single girl in the last remaining months of my 20's. I want to look better. Bottom line.

Cheese Crisps

Cheese Crisps

courtesy of WWonline

Ingredients

1 cup shredded part-skim mozzarella cheese

2 tbsp freshly grated Parmesan cheese (shredded not crumbled)

1 tbsp all-purpose flour

Instructions

Preheat the over to 400 degrees. Spray 2 baking sheets with nonstick spray.

In a small bowl, combine the mozzarella, Parmesan, and flour. Drop the cheese mixture by tablespoons onto the baking sheets, at least 2 inches apart, making 16 crisps. Bake until the cheese is melted and golden, with darker brown edges, 5-7 minutes.

Remove from the oven and let the crisps cool for 1 minute. Carefully remove the crisps from the baking sheets with a thin metal spatula and place on paper towels to cool completely Serve at once, or store in an airtight container for up to 2 days at room temperature.

WW Points Plus Value: 1

1 crisp per serving

These were so good! I have seen them made on cooking show before but never made them. They were so good they didn't last the night, thanks to my dad. Enjoy! I did! 

Caramelized Garlic Spread on Toasts

Caramelized Garlic Spread on Toasts

courtesy of WWonline

Ingredients

12 large garlic cloves, peeled

1/3 cup water

1 tbsp honey

1/4 tsp olive oil or butter

1/4 - 1/2 tsp cayenne

Pinch salt

Pinch freshley ground pepper

9 thin slices toasted French bread or water crackers

Instructions

Fill a small saucepan two-thirds full of water and bring to a boil. Add the garlic and boil 2 minutes. Drain.

In the same saucepan, combine the garlic with the 1/3 cup water, honey, and oil; bring to a simmer. Cook the mixture over medium low heat until the garlic is tender, 12 minutes. Add the cayenne, salt, and pepper; cook until the garlic turns deep golden, 2-3 minutes more.

In a mini food processor, pulse the garlic mixture until chunky and spreadable. Serve with toasts or crackers.

WW Points Plus Value: 3

Serves 9

Pico de Gallo Salsa

Pico de Gallo Salsa

courtesy of WWonline

Ingredients

1/2 tsp salt

1 garlic clove, minced

2 large ripe tomatoes, seeded and finely chopped

1 small onion, finely chopped

2-3 tbsp finely chopped cilantro

1-2 jalapeno peppers, seeded and finely chopped (wear gloves to prevent irritation)

2 tsp fresh lime juice *

Instructions

On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a heavy knife.

In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapenos and lime juice. Refrigerate at least 1/2 hour before serving to allow the flavors to blend. Serving size is 1/3 cup.

WW Points Plus Value: 0

Makes 6 servings

*I used fresh lemon juice instead of lime since I am not a lime fan. It still tasted great! 

I used this to top a cheese quesadilla with whole wheat tortilla. So yummy!!! I am anxious to try it with eggs.

Italian Meatballs

Italian Meatballs

courtesy of WWonline

Ingredients

1 1/2 tsp regular butter

1 1/2 tsp olive oil

1 large uncooked onion, minced

1 pound uncooked lean ground beef

1 large egg, beaten

1 tbsp fresh parsley, finely minced (or 1/2 tsp Italian seasoning)

3/4 tsp table salt

1/4 tsp red pepper flakes

1/4 cup canned beef broth, or chick broth

1/4 cup white wine

Instructions

In a large skillet, melt butter and oil over medium heat. Add onions; cook, sitting occassionally, until they start to carmelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.

Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.

WW Points Plus Value: 2

Prep time: 12 minutes

Cook time: 32 minutes

Serves: 12

Roasted Herb Potato Wedges

Roasted Herb Potato Wedges

courtesy of WWonline

Ingredients

2 tbsp dijon mustard

1 tsp olive oil

1 tbsp rosemary, fresh, chopped

1 tbsp fresh oregano, chopped

1 tbsp fresh parsley, fresh, chopped

1/2 tsp table salt

1/4 tsp black pepper

1 pound uncooked potatoes, cut into thick fries

Instructions

Preheat oven to 425 degrees. Coat a nonstick baking sheet with cooking spray.

Combine all ingredients, except potatoes, in a mixing bowl; add potatoes and toss to coat (*). Place potatoes on prepared baking sheets and bake, turning occasionally, until all potatoes are tender but crisp, about 25- 30 minutes. Yields about 1/4 of potatoes per serving.

* I put everything in a gallon Ziploc bag to coat. It was much easier and didn't make a mess.

Notes: Change the flavor by using any fresh herbs you have on hand.

WW Points Plus Value: 3

Prep time: 12 minutes

Cook time: 30 minutes

Serves: 4