Category: Beef

Beef and vegetable noodle bowl

I made this one night from a recipe I found on  I had to substitute a few of the ingredients and it turned out great!

1/4 lb multi-grain spaghetti, uncooked

2 Tbsp stir fry sauce

1 cup broccoli florets

1 small red bell pepper, cut into strips

1/2 lb boneless beef sirloin steak, cut into thin strips

2 Tbsp hoisin sauce

1/4 cup fat free reduced sodium chicken broth

2 green onions, thinly sliced

Cook spaghetti in large saucepan as directed on package.

Meanwhile, heat dressing in a large nonstick skillet on medium heat.  Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp tender.  Add meat and hoisin sauce; stir fry 2 to 3 minutes or until meat is done.

Drain spaghetti; return to same pan.  Add broth; cook 1 minute or until heated through, stirring occasionally.  Add meat mixture and onions; mix lightly.

Makes 2 servings, about 1 3/4 cups each for 8 ww pts


Cheeseburger Pasta

This was a hit with the kids (and the husband!)

2 cups uncooked whole wheat penne pasta

1 lb. extra lean ground beef

1/2 cup chopped onion

1 can (14.5 oz) diced tomatoes

3 Tbsp pickle relish

3 Tbsp yellow prepared mustard

1/4 cup ketchup

garlic powder, salt, and pepper to taste (I used my House Seasoning)

1 1/2 cup reduced fat shredded cheddar cheese

Cook pasta; drain.

Meanwhile, in a large skillet, brown beef with onion until beef is no longer pink.  Drain.  Return beef to pan.  Add pasta and remaining ingredients through spices.  Cook for 5 minutes.  Sprinkle with cheese.  Cover pan and let cheese melt.

Makes 6 servings for 6 pts.  I don’t have the info to calculate the points plus.

Tamale Pie

1 pound ground round

1/2 cup chopped onion

1 garlic clove, minced

1 (15 oz) can pinto beans, rinsed and drained

1 1/2 cups water

1 cup salsa

1 1/2 Tbsp salt free Mexican seasoning

1 cup all-purpose flour

3/4 cup yellow cornmeal

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

2/3 cup fat free milk

1 1/2 Tbsp butter, melted

1 egg, lightly beaten

1. Preheat oven to 400

2.  Cook first 3 ingredients in a large skillet over medium high heat until beef is browned, stirring to crumble beef.  Add pinto beans and next 3 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until mixture thickens, stirring occasionally.

3.  In a medium bowl, stir together flour and next 4 ingredients.  Add milk, butter, and egg; stir until well blended.

4.  Spoon beef mixture into an 11×7 inch baking dish.  Spoon batter over beef mixture, spreading evenly.

5.  Bake at 400 for 25 minutes or until golden.  Cut into 6 equal servings. 

Each serving is 6 ww pts or 8 pts +

Sloppy Joes

This has a mushroom flavor to it (due to the mushrooms! lol).  It was good!!!


1.25 lbs 93% lean ground beef

1 Tbsp seasoned salt

1 carrot

1 onion

2 cloves garlic

1/4 cup red bell pepper

4 oz mushrooms

1 Tbsp red wine vinegar

1 Tbsp Worcestershire sauce

2 cups tomato sauce

2 Tbsp tomato paste


Put all the vegetables in a food processor until finely chopped


Heat a large skillet over medium high heat.  Add the meat to the pan and season with salt and cook the meat until it browns, then add the vegetable mixture.  Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes.  Add tomato sauce and paste to pan, stir to combine.  Cover and reduce heat to simmer and cook an additional 5 minutes.


Makes 7 servings of 1/2 cup each for 2 pts or 3 pts+ (does not include the bun)

Beef with Broccoli

Me and my daughter made this last night and it was so good!!!

3/4 pound beef top round, cut into thin strips

2 Tbsp cornstarch

1/2 cup beef broth (I didn’t have any, so I used chicken broth)

2 Tbsp oyster sauce    (just the name of this turned me off.  I skipped over this recipe many times because of this one ingredient.  I finally decided to give it a go and it was worth it!)

2 Tbsp honey

2 Tbsp soy sauce

1 Tbsp dry sherry

1 pound (about 4 cups) broccoli florets

2 tsp canola oil (I used peanut oil to prevent smoking)

1 Tbsp minced peeled fresh ginger

3 garlic cloves, minced

1. Combine the beef with 1 Tbsp of the cornstarch; toss well to coat and set aside.  Combine the remaining 1 tbsp cornstarch, broth, oyster sauce, honey, soy sauce and sherry in a small bowl; set aside.

2. Steam broccoli until crisp tender.

3. Heat a wok over medium high heat.  Swirl in the oil, then add the beef.  Stir fry until just cooked through; transfer to a plate.

4. Add the ginger and garlic to the wok and stir fry until fragrant (about 20 seconds).  Add the broth mixture and cook, stirring constantly, until mixture boils and thickens, about 1 minute.  Add the beef and broccoli and cook until heated through, about 1 minute.

Makes 4 servings of 1 cup each for 4 points and 216 calories per serving.

Flank Steak with Chimichurri Sauce

¼ cup each of lightly packed, chopped fresh cilantro and parsley

1 garlic clove, minced

2 Tbsp red wine vinegar

1 Tbsp olive oil

1 tsp salt

¼ tsp crushed red pepper

1 Tbsp taco seasoning

1 (1 ¼ pound) flank steak

  1.  To make the chimichurri sauce, combine the cilantro, parsley, garlic, vinegar, oil, salt, and crushed red pepper in a small bowl; set aside.
  2. Combine the taco seasoning and ½ tsp salt in a cup.  Rub on the steak.  *I didn’t have any taco seasoning, so I rubbed it with some chili powder and paprika and it was really really good*
  3. Grill the steak and top with the sauce.


Yields 3 slices of steak and about 5 tsp sauce per serving.  4 points per serving

Classic Pot Roast

Classic Pot Roast

Makes 8 servings

2 Tbsp. + 2 tsp. olive oil

2 pounds bottom or top round boneless beef roast, trimmed of all visible fat (London broil)

2 onions , finely chopped

½ carrot, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, minced

1 ½ tsp. finely chopped fresh rosemary, or ½ tsp. dried

6 juniper berries, crushed (optional)

½ c. dry red wine

1 c. chopped canned plum tomatoes, with juice

1 c. Basic Beef Stock or low-sodium beef broth

½ tsp. 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 to 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 of meat, points value = 5