* Exported from MasterCook *

Creole Roast - 4 Points

Recipe By : Heloise
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef tenderloin -- or any lean roast
1 tablespoon worcestershire sauce
1 teaspoon dried parsley -- crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seeds
1/4 teaspoon ground red pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cloves

1. Trim off any excess fat from the tenderloin.

2. Rub meat with worchestershire sauce.

3. Combine remaining ingredients, sprinkle over meat and rub in.

4. Cover the meat and let stand at room temperature for 1 hour or over night in the refrigerator.

5. Preheat a covered grill to medium (if using coals arrange them around a drip pan).

6. Cook on the covered grill for about 45 minutes to 1 hour (depending on doneness desired) or for rare (45 minutes) until meat thermometer reaches 140 degrees F; for medium (55 minutes) until the meat thermometer reaches 160 degress F; for well done (1 hour) until meat thermomemter reaches 170 degrees F.

Calories: 150
Fat grams: 8
Fiber grams: 0

W/W points: 4

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NOTES : Great Core Recipe also.

Beef Bourguignon

1 can FF Beef brother
1 cup burgundy or other full bodied red wine
1/2 cup water
1 envelope (1.2 ounces) plain brown grave mix, (I use Knorr)
2 teaspoons bottled minced garlic
2 bay leaves
1 teaspoon dried thyme
5 slices already cooked bacon (I use turkey bacon) not crisped
1 large onion (about 1 cup chopped)
20 baby carrots
8 ounces already sliced fresh mushrooms
2 pounds beef cubes for stew (trim fat)
1 bag (16 ounces)frozen small whole onions (you can also use a drained jar of onions) Just don't use flavored onions
Salt to taste
3 Tablespoons cornstarch

Pour the beef brother, wine and water into the crock of a 4 1/2 quart or larger slow cooker. Pour the powdered gravy from the envelope into the broth mixture, and whisk until any lumps disappear. Sprinkle the garlic, bay leaves and thyme over the broth.

Cut the bacon into 1/4 inch pieces. Scatter the bacon in the crock.

Scatter the chopped onion pieces, carrots and sliced mushrooms evenly in the crock. Place the beef cubes over the vegetables and press down and stir as necessary to make sure most of the beef is submerged in the broth mixture. Add the whole onions to the crock. (If using onions froma jar, drain them first).

Cover and cook on low 8 hours. (The stew can cook on low as long as 9 hours).

Before serving, remove the lid and stir it well. Remove the bay leaves, taste the broth and season with salt, if desired. Mix the cornstarch and 3 tablespoons of water in a jar that has a lid. Shake well until the misture is smooth and no lumps remain. (The stew needs to be hot when you do this). Stir well, continue stirring until stew reaches desired thickness, about 5 minutes. Serve in bowls. Serves 6

I usually serve this with a spinch salad (spinch leaves only) with FF bottled Italian dressing and a side of sliced apples.

310 Calories
7 grams of fat
74 mg cholesterol
34 g protein
21 g carbo
3 g dietary fiber
554 mg. sodium

I figure this out to be about 6 ww points.

Got this from a great webside www.desperationdinners.com. Has a ton of quick and easy to fix dinners.

You can do this in the oven. Place covered casserole in a 275 degree oven. Cook 4 1/2 hours to 5 or until beef is tender. To thicken, place on top of stove, bring to a boil and stir in the cornstarch mixture continuing to stir until thickened.