1 cup unsweetened pineapple juice
1/4 cup white wine or reduced sodium chicken broth
2 Tbsp. brown sugar
2 Tbsp. reduced sodium soy sauce
1/4 tsp cayenne pepper
1 beef top sirloin steak (1 lb.) cut into thin strips
2 Tbsp. cornstarch
2 large carrots, sliced
1 small onion, halved and sliced
1 medium green pepper, julienned
1/3 cup fresh snow peas
3/4 cup unsweetened pineapple tidbits
2 cups cooked brown rice
1. In a small bown, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refridgerate for 30 minutes. Cover and refrigerate remaining marinade.
2. In a small bowl, combine corstarch and reserved marinade until smooth; set aside.
3. Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry beef in 1 tsp. oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
4. Stir-fry carrots and onion in remaining oil for 4 minutes. add green pepper and snow peas; stir-fry for 2-3 minutes longer or until vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.
Makes 4 servings
1 cup stir-fry with 1/2 cup rice is 8 Weight Watchers points
Friday, February 5, 2010
Beef Stroganoff
1 Tbs. vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4 inch thick (about 1 pound) cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (regular, 98% fat free or Healthy Requests)
1/2 tsp. paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
chopped fresh parsley
Heat the oil in a 12 inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Makes 4 servings
Each serving is 6 Weight Watchers points
1 boneless beef sirloin steak or beef top round steak, 3/4 inch thick (about 1 pound) cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (regular, 98% fat free or Healthy Requests)
1/2 tsp. paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
chopped fresh parsley
Heat the oil in a 12 inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Makes 4 servings
Each serving is 6 Weight Watchers points