Margarita Steaks or Chicken or Vegetables
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1/4 c. tequila
2 T. sugar
1 T. chopped fresh cilantro
1 t lime peel (grated with a lemon zester)
1/2 t. kosher salt
2 T. lime juice
1 t. red hot pepper flakes or chopped fresh jalapenos

Combine all. Pierce meat. Allow meat to marinade for 60 minutes or overnight. Grill and enjoy!

Port-Wine Mushroom Sauce
This sauce is excellent served on barbecued steak

Cooking Light April 2000 Issue, page 142
Serves 4

3 1/2 ounces fresh shitake mushrooms sliced
1 tablespoon all-purpose flour
1/3 cup port wine
1/4 cup shallots -- minced
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary *
1/2 teaspoon Dijon mustard

Combine mushrooms and flour in a bowl, toss well.**

Combine wine, shallots and vinegar in a medium skillet. Bring to a boil, cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Sir in mustard.

Yield 1 cup, serving size 1/4 cup

Calories 69 (3% from fat), fat 0.2 g, fiber 0.5g Points = 1

Julia's Notes
* I crushed the rosemary
** I put the mushrooms and flour in a large ziploc bag and tossed, get much better coverage that way.

A while back someone posted a BBQ sauce recipe and I use it all of the time now.

1 12oz can diet coke
1 Cup Ketchup

Bring it to a boil and then let it simmer until it thickens.
Man! Is this ever gooooooooood! I usually throw some chicken or hamburger in there. I also throw in some Worcestershire sauce. The whole thing is only 4 points!

* Exported from MasterCook *

Pico De Gallo

Recipe By : Emeril Lagasse
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups diced fresh tomatoes -- seeded
1/4 cup diced red onion
1 tablespoon jalapeno chile pepper -- diced
1 tablespoon minced garlic
2 tablespoons cilantro
salt -- to taste
fresh ground black pepper -- to taste

1. In a bowl combine the first six ingredients.

2. Season to taste with salt and pepper.

Calories: 12.3
Fat grams: 0.1
Fiber grams: 0.6
Carb grams: 2.7

W/W points: 0

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Serving Ideas : Yields about 2 cups (8 1/4-cup servings).

* Exported from MasterCook *

Marinade/Sauce for Stir-Fry -- 1 pt

Recipe By :Adapted from a Taste of Home " Light & Tasty Magazine" recipe
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup light soy sauce -- divided
3 tablespoons sugar
4 teaspoons corn starch
1/2 cup chicken broth
3 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes -- 1/4 to 1/2 tsp

Marinate up to 1lb. of cut up pork and/or chicken in 2 Tablespoons of the soy sauce.

In a small bowl or measuring cup, stir corn starch and sugar into liquid ingredients with a wire whisk until smooth.

Stir-fry meat in non-stick pan in about 1 tablespoon of oil until done. Remove from pan.

In a bit more oil (up to 1 T), stir-fry lots of assorted veggies. I use a large onion, 1 tsp chopped garlic, 1 large yellow squash, juilienned carrots, etc.

Stir meat back into pan along with marinade/sauce over med-high heat. The sauce will thicken up nicely.

Serve over 1 cup of rice.

Points will vary depending on how much oil and meat you use. The sauce itself adds one point and is well worth it.

(I usually count this as follows: 3 pts meat,1-2 pts fat, 1 pt sauce, 0 pts veggies = 5-6 pts (plus 3 or 4 pts rice)

Jane

Description:
"Good with pork and/or chicken"
Source:
"JaneStarr"

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Per Serving (excluding unknown items): 67 Calories; trace Fat (2.3% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 903mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Other Carbohydrates.

NOTES : This is the sauce used in a recipe for "Spicy Pork 'N' Peanuts which appeared on page 62 of the premiere issue of "Light & Tasty" magazine.
Nutr. Assoc. : 0 0 0 0 0 0