Down-Home Pot Roast

We’ve tried lots of different types of pot roasts, and this one ranks up there with the best. We used a 1.84 pound Sirloin Tip Roast, which was plenty for us. I cut off the fat before preparing, and there was very little fat on the finished product. The vegetables had a nice taste with the seasonings used on the roast beef. The gravy was okay. The meal made plenty of leftovers.

Prep: 15 minutes

Cook: 2 hours, 35 minutes

Yield: 12 servings

• 1 boneless beef sirloin tip roast (3 pounds)
• 1 tablespoon canola oil
• 1 can (14 1/2 ounces) reduced-sodium beef broth
• 3 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 small head cabbage, cut into wedges
• 4 medium potatoes, quartered
• 2 medium onions, cut into chunks
• 3 medium carrots, cut into chunks
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/4 cup cold water

1. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add broth. Pour vinegar over roast. Sprinkle with garlic, basil and thyme. Bring to a boil. Reduce heat; cover and simmer for 2hours, turning roast occasionally. Add water if needed. Spoon off fat.
2. Add vegetables to pan. Sprinkle with salt and pepper. Cover and simmer for 35-45 minutes or until vegetables and meat are tender. Remove meat and vegetables to a serving platter and keep warm.
3. For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 cups drippings. Return drippings to pan. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

Nutrition: (One Serving) 258 calories, 7 g fat, 2 g saturated fat, 61 mg cholesterol, 235 mg sodium, 25 g carbohydrate, 4 g fiber, 25 g protein.

Salisbury Steak with Gravy

The Salisbury Steak and Gravy was really easy to throw together and was inexpensive. The drawback is that it does take about 50 minutes for it to cook. I wasn’t a big fan of the gravy. I thought it had too strong of a tomato taste from the ketchup. The meat patty wasn’t bad.

Cost: About $6 ($1.48 per serving) - saltines ($1.25), ground beef ($2.97), Heinz 12 oz fat-free savory beef gravy ($1.69)

Prep: 10 minutes

Cook: 50 minutes

Yield: 4 servings

• 1/2 cup fat-free milk
• 14 fat-free saltines, crushed
• 2 tablespoons dried minced onion
• 2 teaspoons dried parsley flakes
• 1 pound lean ground beef
• 1 jar (12 ounces) fat-free beef gravy
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon pepper

1. In a large bowl, combine the milk, saltines, onion and parsley. Crumble beef over mixture and mix well.
2. Shape into four patties. Place in an 8-in. square baking dish coated with cooking spray.
3. In a small bowl, combine gravy, ketchup, Worcestershire and pepper; pour over patties. Bake, uncovered, at 350 for 50-55 minutes or until meat is no longer pink.

Nutrition: 281 calories, 11.0 g fat, 0.0 g saturated fat, 0.0 mg cholesterol, 682.4 mg sodium, 19.3 g carbohydrate, 0.1 g fiber, 3.6 g sugars, 26.4 g protein.

Mushroom Pizza Burgers

A unique burger with a lot of flavor. The sauce over the burger tastes similar to homemade spaghetti sauce and gives the meal an Italian flare. The hamburger patty also carries a lot of flavor and is one of the most flavorful hamburgers we have made. The kids didn't want to put the sauce on and they ate it fine without. The sauce does make the bun a little soggy and should only be put on right before you are ready to eat it.

Cost: About $10.50 ($1.30 per serving) - mushrooms ($1.96), crushed tomatoes ($0.67), 85/15 ground beef - 1.5 pounds ($4.94), mozzarella cheese ($1.67), hamburger buns ($1.19).

Prep: 15 minutes
Cook: 15 minutes
Yield: 8 servings

• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1 cup crushed tomatoes, undrained

Burgers

• 1 1/2 cups finely chopped fresh mushrooms
• 5 teaspoons dried basil
• 1 egg white, beaten
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons dry bread crumbs
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 pound lean ground beef
• 8 slices part-skim mozzarella cheese
• 8 hamburger buns, split and toasted

1. In a small skillet coated with cooking spray, saute mushrooms and onion for 3 minutes. Add garlic and oregano; saute 1-2 minutes longer or until onion is tender. Stir in tomatoes. Cook, uncovered, over medium-low heat for 5 minutes, stirring occasionally. Set aside and keep warm.
2. In a large bowl, combine mushrooms, basil, egg white, Parmesan cheese, bread crumbs, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties.
3. Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium-hot heat for 4-5 minutes on each side or until meat juices run clear. Top patties with cheese and the tomato sauce. Serve over buns.

Nutrition: (1 burger) 382 calories, 18.0 g fat, 8.2 g saturated fat, 67.8 mg cholesterol, 704.3 mg sodium, 30.0 g carbohydrate, 0.6 g fiber, 4.6 g sugars, 27.9 g protein.

Tex-Mex Lasagna

Tonight we had Tex-Mex Lasagna, which combines Mexican food with Lasagna for a very tasty dinner. It was a little bit more expensive to make due to the lean beef and all the cheeses, but would definitely be a recipe we would make again. One of the few drawbacks about the meal is the large amount of sodium in each serving at about 1,200 mg. The meal made 12 generous portions. We used mild salsa and chose Mexican cheese rather than Monterey Jack cheese. We also didn't use the green onions since our grocery store did not have any in stock this week.

Cost: $18.00 - .99 lb 92% Lean Ground Beef ($3.54), 16 oz refried beans ($0.81), 15 oz black beans ($1.38), frozen corn ($1.25), jalapeno ($0.26), 15 oz tomato sauce ($0.81), salsa ($1.59), Barilla Lasagna No Boiling ($2.45), Mexican cheese ($2.00), 2% cheddar cheese ($2.00), sour cream ($0.89), avocado ($0.99).

Prep/Total Time: 20 minutes prep, 45 minutes cook

Yield: 12 servings

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1 jalapeno pepper, seeded and chopped
• 1 envelope taco seasoning
• 1 can (15 ounces) tomato sauce, divided
• 2 1/2 cups salsa
• 12 no-cook lasagna noodles
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese or Mexican cheese blend
• 1 1/2 cups (6 ounces) shredded 2 % cheddar cheese
• 1 cup (8 ounces) fat-free sour cream
• 1 medium ripe avocado, peeled and cubed
• 4 green onions, thinly sliced

1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. x 2 in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
3. Cover and bake at 350 for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

Nutrition: (1 piece) 375 calories, 17.7 g fat, 9.5 g saturated fat, 66.8 mg cholesterol, 1,193 mg sodium, 27.7 g carbohydrate, 5.3 g sugar, 5.8 g fiber, 26.2 g protein.

Steak Fajitas

Today Shelby and I made steak fajitas for dinner. The recipe we used was really easy to throw together and quick to make. I thought the fajitas were really good, but everybody else felt like it was a little too spicy. If I made them again, I would only use about 1/8 teaspoon of pepper and use a mild salsa rather than a medium to try and lessen the spiciness to please everybody.

The grocery store didn't have much of a selection this week on sirloin steak, so we ended up having to buy the higher priced top end cut. I cut off most of the visible fat before cooking the meat. We also used whole wheat tortillas instead of the regular flour tortillas. The recipe serving suggestion of 3/4 a cup was rather high, so we put less on each tortilla and made eight with the mix.

Other additions to this meal that you could do would be to add more of a variety of different colored peppers and topping with cheese and sour cream.

The total cost for us to make the meal was just over $16. This included a hefty $10.31 for the 1.29 pounds of sirloin steak, $2.19 for the whole wheat tortillas (package of eight), $1.79 for the medium generic salsa and $.75 for the green bell pepper. All of the other ingredients were things we already had in supply.

Prep/Total Time: 20-30 minutes

Yield: 5 servings

• 1 pound boneless beef sirloin steak, cut into thin 3-inch strips
• 2 teaspoons canola oil
• 1 medium green pepper, cut into thin strips
• 1 medium onion, quartered and thinly sliced
• 3 garlic cloves, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 cup salsa or picante sauce
• 5 flour tortillas (8 inches), warmed

1. In a nonstick skillet, brown beef in oil; drain. Add the green pepper, onion, garlic, chili powder, oregano and pepper. Cook and stir for 5 minutes or until vegetables are crisp-tender. Add salsa; cook 3 minutes longer or until heated through.
2. Spoon 3/4 cup beef mixture down the center of each tortilla. Fold one side over filling and roll up. Serve immediately.

Nutrition: (1 fajita) 313 calories, 9 g fat, 2 g saturated fat, 51 mg cholesterol, 515 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein.

Easy Beef Goulash

I have been pretty busy lately and haven't been able to update this blog as frequently as I have in the past. But I am trying again to be more diligent at it.

Today I made Easy Beef Goulash for dinner and got to use the new pots and pans that my parents gave us for Christmas. It was pretty simple to make and didn't take a lot of time. I used whole wheat Rotini for the pasta and unsalted diced tomatoes.

The dish didn't have a ton of flavor and doesn't rank among my favorite low-calorie pastas that I've made, but it wasn't terrible either. After a little prodding, the kids ate their portion, and we were able to have plenty of leftovers for lunch tomorrow.

We ate the meal with some canned corn. The cost for the dinner was about $9.50 (whole wheat Rotini - $1.20, 1 pound sirloin - $5.50, green pepper - $0.50, diced tomatoes - $0.89, beef broth - $0.89, corn $0.50)

Prep/Total Time: 30-60 minutes

Yield: 6 servings

• 1 1/2 cups uncooked spiral pasta
• 1 pound boneless beef sirloin steak, cut into 1/8-inch-thick strips
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 1/2 cups water
• 1 cup reduced-sodium beef broth
• 1 1/2 teaspoons red wine vinegar
• 1 to 2 teaspoons paprika
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon caraway seeds
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 cup cold water

1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or until meat is no longer pink. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain the pasta; stir into beef mixture.

Nutrition (One Serving 1 cup): 272 calories, 7 g fat, 2 g saturated fat, 45 mg cholesterol, 371 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g protein.

Autumn Pot Roast

Prep/Total Time: 30 minutes + cooling prep, 2 3/4 hours bake

Yield: 8 servings

• 1 boneless beef rump roast (about 3 pounds), tied
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 3/4 cup fresh or frozen cranberries
• 1/2 cup water
• 1/4 cup sugar
• 1 cup reduced-sodium beef broth
• 1/3 cup prepared horseradish, drained
• 1 cinnamon stick (3 inches)
• 3 whole cloves
• 16 pearl onions
• 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch cubes
• 16 baby carrots
• 4 teaspoons cornstarch
• 2 tablespoons cold water

1. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and remove from the heat. In a large saucepan, combine cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat.
2. Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 for 2 hours.
3. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30-40 minutes more or until vegetables and meat are tender. Remove meat and vegetables; keep warm. Discard spice bag.
4. Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.

Nutrition: (3 ounces cooked beef with 3/4 cup vegetables and 3 tablespoons gravy) 328 calories, 9 g fat, 3 g saturated fat, 83 mg cholesterol, 235 mg sodium, 31 g carbohydrate, 4 g fiber, 29 g protein.

Comments: We used a 3 pound chuck roast and didn’t tie it. We also couldn’t find fresh or frozen cranberries so we used about a 1/2 cup of whole berry cranberry sauce instead. The flavors in this meal were amazing. The sweet cinnamony taste was a nice change from the normal potato and carrot pot roast. It was also nice to be able to pull out the Dutch oven.

Spiced Beef Roast

Prep/Total Time: 25 minutes + marinating prep/2 1/4 hours+ standing cook

Yield: 8 servings

• 1 medium onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup beef broth
• 1/2 cup packed brown sugar
• 1 bay leaf
• 1 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/2 teaspoon each ground allspice, cinnamon and nutmeg
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 boneless beef sirloin tip roast or round roast (2 pounds)
• 3/4 cup each chopped dried plums and apricots
• 1/4 cup golden raisins
• 1 teaspoon cornstarch
• 2 tablespoons cold water

1. For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature.
2. Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
3. Place the meat and the marinade in an ungreased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 for 1 1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing.
4. For gravy, combine cornstarch and water until smooth. Pour the pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Nutrition: (3 ounces cooked beef with 2 tablespoons gravy) 317 calories, 6 g fat, 2 g saturated fat, 71 mg cholesterol, 285 mg sodium, 38 g carbohydrate, 4 g fiber 26 g protein.

Comments: This is the meal I made myself for father’s day this year, and it was bursting with flavor. The tastes were exquisite and unlike any other roast beef I’ve had. The spices and fruit gave it a exotic look and flavor. However, others in the family didn’t care for the dried fruit gravy, but it tasted good without it. In fact, you could probably do this recipe without the fruit if you wanted.

Onion Beef Stroganoff

Makes 4 Servings

Prep/Total Time: 30 Minutes

• 1 tablespoon cornstarch
• 1 envelope onion mushroom soup mix
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup fat-free evaporated milk
• 1 pound boneless beef sirloin steak, cut into thin strips
• 2 teaspoon canola oil
• 1/2 medium onion, sliced and separated into rings
• 1 garlic clove, minced
• 1 1/2 cups sliced fresh mushrooms
• 1 cup (8 ounces) fat-free plain yogurt
• Hot cooked noodles
• 1 tablespoon minced fresh parsley

1. In a saucepan, combine the cornstarch, soup mix, slat and pepper. Gradually stir in the milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; keep warm.
2. In a nonstick skillet, brown beef in oil. Add the onion and garlic; cook and stir for 2 minutes. Add mushrooms; cook 1 minute longer or until mushrooms are tender. Reduce heat to low; stir in yogurt and reserved sauce. Cook and stir for 3-5 minutes on low until heated through. Serve over noodles; sprinkle with parsley

Per Serving (3/4 cup calculated without noodles): 303 calories, 9 g fat, 2 g saturated fat, 75 mg cholesterol, 755 mg sodium, 21 g carbohydrate, 1 g fiber, 34 g protein.

Comments:  Tasted good. It had a lighter taste then recipes we’ve tried in the past, but good flavor. The kids liked it as well. Using the yogurt was a different ingredient then what I’ve done in the past. Usually I’ve used sour cream.

Campbell's® Slow Cooker Savory Pot Roast

• 1 (10.75 oz) can Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
• 1 (2 oz) ouch Dry Onion Soup and Recipe Mix
• 6 small red potatoes, halved
• 6 medium carrots, cut into 2-inch pieces
• 1 (3 pound) boneless beef bottom round roast or chuck pot roast

1. Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on Low for 8-9 hours (or on High for 4 to 5 hours) or until the beef is fork-tender.

Servings: 6

Amount Per Serving: 656 Cal, 33.3 g Total Fat, 147 mg Chol, 533 mg Sod, 36.6 g Total Carbs, 5.4 g Fiber, 50 g Prot.

Emeril’s Roasted Garlic Mashed Potatoes

• 3 heads garlic, split in 1/2
• 3 tablespoon olive oil
• 2 pounds potatoes, peeled and diced
• 1 stick butter, cubed
• 1/2 to 3/4 cup heavy cream
• Salt and white pepper

1. Preheat the oven to 450 degrees F.
2. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.
3. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
4. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2-3 minutes to dehydrate the potatoes.
5. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

Servings: 6 to 8

Comments: This pot roast recipe was very simple, yet tasted great. The vegetables were nice and tender. We also cooked the garlic mashed potato recipe that is one of our favorites.

Tacos with Salsa

This homemade salsa is mild--spice it up with minced jalapeno if you like.

Makes 8 servings

2 tomatoes, diced
4 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced seeded jalapeno pepper, or to taste (wear gloves to prevent irritation)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 pound lean ground beef (10% or less fat)
1 cup canned diced tomatoes
1/2 teaspoon salt
Freshly ground pepper, to taste
1/2 cup finely chopped fresh cilantro
1 red onion, finely chopped
2 tablespoons fresh lime juice
8 taco shells
2 cups shredded iceberg or romaine lettuce
1/4 cup fat-free sour cream

1. Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.
2. In a medium nonstick saucepan, heat the oil. Saute the onion, garlic, and jalapeno pepper until the onion is translucent, 6-8 minutes. Stir in the cumin, oregano, and paprika; saute until fragrant, about 1 minute. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 8-10 minutes. Add the canned tomatoes, 1/4 teaspoon of the salt, and the pepper. Reduce the heat; simmer until thickened, about 10 minutes.
3. To prepare the salsa, in a medium bowl, combine the fresh tomatoes, cilantro, red onion, and lime juice; season with the remaining 1/4 teaspoon of salt and the pepper.
4. To assemble the tacos, divide the beef mixture among the taco shells; top with the lettuce, then the salsa and sour cream.

Per Serving (1 taco): 200 Cal, 10 g Fat, 3 g Sat Fat, 1 g Trans Fat, 33 mg Chol, 317 mg Sod, 16 g Carb, 3 g Fib, 13 g Prot, 67 mg Calc.

POINTS value: 4.

Tip: If you'd rather make taco-shell bowls and serve this as a salad, crumple foil into balls and place them on a baking sheet; drape 6-inch corn tortillas over the balls, then bake at 400 F for about 10 minutes.

Comments: If you're used to the cheap seasoned taco mix when you make tacos like we are, these tacos aren't as flavorful. They have more of a tomato taste, but are probably better for you. They weren't bad; just different. The salsa was really good. It would taste good on the tacos made with the taco seasoning pouch.

Classic Pot Roast

Gentle simmering can turn a moderately priced, not-so-tender cut of beef into delicious and tender pot roast. The flavor improves when made ahead.

Makes 8 servings

2 tablespoons + 2 teaspoons olive oil
2 pounds bottom or top round boneless beef roast, trimmed of all visible fat
2 onions, finely chopped
1/2 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped fresh rosemary, or 1/2 teaspoon dried
1 1/2 teaspoons finely chopped fresh sage, or 1/2 teaspoon dried
6 juniper berries, crushed (optional)
1/2 cup dry red wine
1 cup chopped canned plum tomatoes, with juice
1 cup low-sodium beef broth
1/2 teaspoon salt
Freshly ground pepper, to taste

1. In a large nonstick saucepan or Dutch oven over medium heat, heat the oil. Add the roast and brown on all sides, about 6 minutes. Transfer the roast to a plate. Add the onions, carrot, celery, garlic, rosemary, sage, and juniper (if using) to the pan. Saute, stirring constantly, until the vegetables are golden and fragrant, about 10 minutes.
2. Add the wine, turning up the heat slightly and scraping up the browned bits from the bottom of the pan. Return the roast to the pan and cook 2 minutes. Stir in the tomatoes, stock, salt, and pepper (the liquid should cover only about one-third of the meat); partially cover and bring to a boil. Reduce the heat, cover, and simmer gently, turning the meat occasionally, until tender when tested with a fork, about 2 hours.
3. Slice the meat thinly across the grain. Skim the fat from the gravy. Return the meat in the gravy in the pot and reheat over low heat. If you desire a thicker gravy, boil the gravy over high heat, for a minute or two, keeping the sliced meat warm.

Per Serving (2 slices meat with 1/3 cup gravy): 202 Cal, 10 g Fat, 2 g Sat Fat, 1 g Trans Fat, 60 mg Chol, 245 mg Sod, 5 g Carb, 1 g Fib, 7 g Prot, 26 mg Calc.

POINTS value: 5

Tip: If you want to skim a bit more fat from this dish, allow it to cool, then blot the top of the gravy with a few sturdy paper towels.

Comments: The flavor in this turned out really good. We didn't use the juniper and we used dried rosemary and fresh sage. If we did it again, we would do step one normal and then do the rest of the steps in a slow cooker and cook it on low for about eight hours. The two hours was definitely not enough time to make the roast tender. The gravy tasted good over mashed potatoes.

Spicy Meatloaf

As always, leftover meatloaf is great the next day. Try it on a bed of mesclun, topped with Dijon mustard or ketchup.

Makes 4 servings

2 teaspoons canola oil
1 cup finely chopped mushrooms
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 pound lean ground beef (5% or less fat)
1/2 cup quick-cooking oats
1 large egg
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3-4 garlic cloves, minced
1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon dried
1 teaspoon finely chopped fresh sage, or pinch dried
1 teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried
1/4 teaspoons hot red pepper sauce
1/4 cup tomato puree or tomato sauce

1. Preheat the oven to 350 F; spray a 9-inch-square baking pan with nonstick spray. In a large nonstick skillet, heat the oil. Saute the mushrooms, onion, carrot, and celery until softened, about 5 minutes.
2. In a large bowl, combine the sauteed vegetables, beef, oats, egg, tomato paste, Worcestershire sauce, garlic, rosemary, sage, thyme, and pepper sauce. Shape into a loaf about 7x5x2-inches and place in the pan. Bake 30 minutes. Top with the tomato puree (diluted with a little water, if needed) and bake 30-45 minutes longer. Cut into 8 slices.

Per Serving (2 slices): 275 Cal, 10 g Fat, 3 g Sat Fat, 1 g Trans Fat, 115 mg Chol, 207 mg Sod, 18 g Carb, 3 g Fib, 29 g Prot, 51 mg Calc.

POINTS value: 6

Comments: Tammy didn't really like this recipe. Too much ground beef for her. I thought it was okay. It definitely was good to look at with all the colors from the vegetables, but their wasn't a lot of flavor. I thought it needed more salt or a flavorful sauce to go with it, and you couldn't even tell there was hot pepper sauce in it so it wasn't much of a spicy meatloaf. It also took a long time to make. There is over an hour of cooking time in the oven and then all the vegetable chopping and cooking takes at least a half hour as well.