Ingredients

• 1 beef flank steaks (1 1/2lbs)
• 1/2c reduced sodium soy sauce
• 1/4c water
• 2T molasses
• 2t ground mustard
• 1t ground ginger
• 1/2t garlic powder

Directions

Freeze steak for 1 ½ hours. Cut diagonally into ¼” slices. In a bowl, combine the remaining ingredients. Pour 1/4c into a small bowl for basting, cover and refrigerate. Pour remaining marinade into a large Ziploc bag, add the beef. Seal bag and turn to coat, refrigerate for at least 4 hours.

Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting grill. Thread beef ribbon style on 12 metal or soaked wooden skewers. Grill, uncovered over medium heat for 3 to 4 mins on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Yield: 6 servings.

Ingredients

• 1/4 teaspoon liquid smoke flavoring
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 garlic clove — crushed
• 2 tablespoons brown sugar
• 1 tablespoon Dijon-style mustard
• 1/4 cup tomato ketchup
• 2 1/2 lb. lean boneless chuck roast
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 10 French rolls or sandwich buns — (10 to 12)

Directions

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.

7.5 points per serving

Serves 10-12 Per Serving: 298 Calories; 16g Fat; 18g Protein; 19g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 373mg Sodium.

Ingredients

• 1/4 cup Italian-seasoned dry breadcrumbs
• 1/4 cup cut onions
• 1/2 cup barbecue sauce,divided
• 1 pound ground round
• 2 Large egg whites
• 1/4 teaspoon pepper

Directions

1.Preheat oven to 375 degrees.
2.Combine meat,1/4 cup barbecue sauce,onion,breadcrumbs, egg whites, and pepper in a large bowl;stir well.
3.Shape mixture into a 7×5 inch loaf on a rack in a roasting pan.Spread remaining 1/4 cup barbecue sauce over loaf.Bake at 375 degrees for 25 minutes or to desired degree of doneness. Yield 4 servings.

5 points per serving.
Calories:228 Carbohydrate:10.4g Fat:7.6 (saturated 2.6g.)
Fiber:0.5g Protein:27.7g Cholesterol:70mg Sodium:535mg
Calcium:22mg Iron:2.9:

Ingredients

• 1 lb. Lean ground beef (10% or less fat)
• 2 garlic cloves, finely chopped
• 1 large red bell pepper, chopped
• 1 large green pepper, chopped
• 2 tbsp. chili powder
• 1 tsp. ground cumin
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 sweet onion, chopped
• 1/4 cup canned diced chiles (or 1 jalapeno, finely chopped)
• 2 tablespoons tomato paste
• Oregano sprigs

Directions

1. Cook the ground beef and garlic in a nonstick skillet, breaking apart the meat with a spoon, until browned. Drain off any fat. Return to the skillet and add the diced peppers. Cook until softened, about 5 minutes. Add the chili powder and cumin and stir to coat beef.
2. Mix the tomatoes, bean, onion, chiles (if using), and tomato paste in a slow cooker. Stir in the beef mixture. Cover and cook on High until the flavours are blended, about 4-5 hours. Garnish with oregano and serve.

Per serving: 142 calories, 5 g total fat, 2 g saturated fat, 35 mg cholesterol, 166 mg sodium, 10 g total carbohydrate, 4 g dietary fiber, 14 g protein, 43 mg calcium. POINTS per serving: 2

Ingredients

• 8 ounces ground lean turkey or beef
• ½ c. water
• 1 T. taco seasoning
• 6 (6-inch) flour tortillas
• ¾ c. shredded Kraft reduced-fat Cheddar cheese
• 1 (10 ¾ ounce) can Healthy Request Cream of Mushroom Soup
• 1/3 c. skim milk
• 2 c. finely shredded lettuce
• 1 c. finely chopped fresh tomato
• 6 T. Land O Lakes no-fat sour cream

Directions

Preheat oven to 325 degrees. Spray an 8 –by-8 inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with cooking spray, brown meat. Stir in water and taco seasoning. Bring mixture to a boil. Lower heat and simmer for 10 minutes, stirring occasionally. Evenly spoon about ¼ c. meat mixture onto each tortilla. Roll tortillas and place in prepared baking dish, seam side down. Evenly sprinkle Cheddar cheese over top. In small bowl, combine mushroom soup and milk. Pour mixture evenly over top of tortillas. Bake for 30 to 35 minutes. For each serving, place 1 tortilla on plate, sprinkle 1/3 c. lettuce and full 2 T. tomato over top, and garnish with 1 T. sour cream. (5 points per serving)