How is your November treating you thus far? I am loving this wonderful fall air!
Now the questions begs repeating, "What have you done for YOU lately?" If the answer is NOTHING, then this is the meeting for you. We all have a really hard time making time to take care of ourselves with our busy lives. Come on in and see all of the great ways you can make a bit of time to take care of YOU!!!
See you in the meeting!!!
Check out the recipes below. They sure look great! Here is a link to an article that will help with this busy time of year. It's entitled, Cook once, Eat all Week! http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=3&art_id=8891&sc=3026
Corned Beef Hash
POINTS® Value: 5
- 1 spray(s) olive oil cooking spray
- 1 1/2 tbsp olive oil, divided
- 2 cup(s) onion(s), finely chopped
- 2 medium green pepper(s), chopped
- 3 cup(s) frozen hash brown potatoes, thawed
- 12 oz cooked lean flank steak, sliced and cut into 1- to 1 1/2-inch pieces*
- 1/4 cup(s) parsley, fresh, minced
- 1 tsp dried thyme, fresh, minced or 1/2 tsp dried thyme
- 1 tsp table salt, or to taste
- 1/2 tsp black pepper, freshly ground
- Coat a large skillet with cooking spray and place over medium heat. When hot, add 1/2 tablespoon of oil to skillet. Add onions and peppers and cook, stirring occasionally, about 10 minutes.
- Move onions and peppers to side of pan; add remaining tablespoon of oil. When oil is heated, add potatoes; cook, stirring occasionally so potatoes don't stick, about 20 minutes. Add steak, parsley, thyme, salt and pepper; toss well. Cook until heated through, about 2 to 5 minutes. Yields about 1 cup per serving.
- *To cook a 1-inch-thick flank steak, coat a grill pan or broiler pan with cooking spray. Preheat grill pan or broiler (with prepared broiler pan in broiler) to high heat. Rub both sides of steak with a smashed garlic clove; discard garlic. Cook meat, turning once, about 4 minute per side. Remove steak to cutting board and cover loosely with aluminum foil. Allow steak to rest for 10 minutes before slicing
Slow Cooker Lasagna
|POINTS® Value: 8|
Preparation Time: 20 min
Cooking Time: 360 min
|No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.|
- 1 pound(s) uncooked lean ground beef (with 7% fat)
- 1 small onion(s), chopped
- 1 medium garlic clove(s), minced
- 28 oz canned crushed tomatoes
- 15 oz canned tomato sauce
- 1 tsp table salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes, or to taste
- 1 cup(s) part-skim ricotta cheese
- 1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
- 6 item(s) dry lasagna noodles, no-cook
- 1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigianino Reggiano
- Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
- In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
- To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.