I wanted to post these on here for those of you who wanted them. I'm making another batch of all of these today!
Texas Beef Stew
Per serving (2 1/2 cups): 347 calories, 6 grams fat, 2 grams sat. fat, 0 grams trans fat, 84 mg chol, 786 mg sod. 37 g carb, 8 gram fiber, 39 g prot, 137 mg calc. WW Points value = 7
1 lb. lean boneless bottom round roast, trimmed and cut into 1 1/2 inch chunks
(I bought the already cut "stew meat")
1 tsp kosher salt
(I use sea salt)
1/2 tsp black pepper
2 large white onions, chopped
4 large carrots, cut into 1-inch pieces
3 garlic cloves, coarsely chopped
1/2 jalepeno pepper, chopped
(I omitted this)
1 tbsp ground cumin
1 tbsp ground coriander
1 (28oz) can diced tomatoes
1 bay leaf
2 ears corn
(I used can corn)
1/3 cup chopped fresh cilantro
1 tbsp red-wine vinegar
(the store was out, so I used 1/2 tbsp. of Red Wine and a full tbsp of white vinegar....)
1) Sprinkel the beef with the salt and pepper (
and I sprinkled a little garlic powder too). Spray a dutch oven (
I used a soup pan) with nonstick spray. Sear the beef, in batches, over medium-high heat until browned, about 3 minutes. Transfer each batch to a plate. (
The meat won't be cooked all the way through. It will finish cooking when you add it back to the stew to let it all cook together at the end)
2)
(This was where I added the touch of Red Wine [but not the vinegar]. I used it to scrape the beef bits off the bottom of the pan and to give the veggies a little bit of liquid to cook in. I only used about 1/2 tbsp) Add the next 6 ingredients to cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, 1 1/2 hours.
3) Cut 1 ear of corn crosswise into 1-inch pieces. Removed the kernels from the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.
Chipotle Mashed Potatoes
Per serving (2/3 cup): 98 cal, 0 g fat, 0 g sat fat, 0 g trans fat, 1 mg chol, 511 mg sod, 22 g carb, 3 g fiber, 3 g prot, 60 mg calc. WW Points value = 1
1 lb red potatoes, scrubbed and cut into 2-inch chunks
1/2 c. low-fat buttermilk (
I used 1/2 c. fat free sour cream instead)
1/2 tsp. chopped called chipotles en adobo (
I omitted)
1/2 tsp kosher salt
1/4 tsp black pepper
1) Bring to boil in a large saucepan the potatoes and enough cold salted water to cover. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Dran well in a colander.
2) Combine the buttermilk (
or sour cream) , chipotle, salt, and pepper in a 1-cup glass measure, stirring until blended. Set aside.
3) Return the potatoes to the saucepan. Cook over low heat, stirring constantly, until all the liquid has evaporated. Remove the saucepan from the heat. Mash until blended while pouring in the buttermilk mixture.
I put the potatoes in the bottom of a bowl and topped it with the stew and ate it like that.... YUM-O!
and the best of all..........
Fudgy Frosted Brownies
per serving (1 bar) 194 cal, 3 g fat, 2 g sat fat, 0 g trans fat, 23 mg chol, 92 mg sod, 42 g carb, 2 g fib, 3 g prot, 17 mg calc. WW Points value = 4
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. hot water
1/2 tsp. instant coffee
1/4 c. light stick butter, melted and cooled
1 1/4 c. granulated sugar
2/3 c. applesauce
1 large egg
1 tsp. vanilla extract
1) To make the brownies, preheat the oven to 350 degrees. Line an 9-inch square bakine pan with foil, leaving enough overhang to make two handles (
I didn't do this, we didn't have foil) Lightly spray the foil with nonstick spray (
I just sprayed the pan really good)
2) Combine the flour, cocoa, baking powder, and salt in a medium bowl. Combine the water and coffee in a cup, stir until the coffee dissolves.
3) Combine the melted butter, granulated sugar, applesauce, egg, vanilla, and the dissolved coffee in a medium bowl. Beat with a whisk until blended. Add the flour mixture; stir with a whisk just until combined. Pour the batter into the pan. Bake until a pick inserted into the center comes out with a few fudgey (not raw) crumbs clinging to it, 25-28 minutes. Do not overbake. Cool in the pan on a rack.
The Icing
1 tsp. hot water
1/4 tsp. instant coffee
2 tbsp. light corn syrup
2 tbsp. unsweetened cocoa powder
1/2 c. confectioners sugar
1/2 tsp. vanilla extract
1) combine water and coffee in a small saucepan until the coffee dissolves. Stir in the corn syrup and cook over low heat until hot, but not boiling. Add the cocoa and stir until smooth. Remove the saucepan from the heat; add the confectioners sugar and vanilla, stirring until smooth.
2) Lift the brownies out of the pan (
I left them in the pan). Spoon the frosting over the top and spread evenly. Cut into 12 bars.
How's it going? I see your scale and it's going DOWN! GOING DOWN!!! 
Sorry.
yee.....haw..... lol. But at least he'll be gone before the Bridal show.
Recipes!!!
So night before last he starts talking about rejoining the Navy. He did 7 yrs before but ot out right when we met and got together. I DO NOT want this, and I said to him if I wanted to be married to the Military, I would be and walked out....then I felt bad...so I've decided to have a more opened mind, but I really don't want him too.....sigh.....
