Wednesday, February 17, 2010

yummy dinner

and it is a weight watchers recipe!  i have been looking for some new recipes.  i am REALLY trying to lose the rest of my weight.  i am about half way there and i did not do too well through the holidays.  i am back on track and lost a pound tonight.  am hoping to lose 2 pounds in the next week.  i HAVE to make goal soon....i have some really cute dresses to wear in the spring/summer.   this recipe is a slow cooker/crock pot recipe and is super delish!  add some tortillas and spanish rice and you have a great meal!  and it is only 4 points for 1 1/2 cups and serves 12.  here's the recipe in case you want to try it.  i left out the cilantro because my son is allergic to it and it was just fine. (photo and recipe courtesy of Weight Watchers)


1 1/2 cup(s) fat-free, reduced-sodium chicken broth   
1/4 cup(s) apple cider vinegar   
1 Tbsp ground cumin   
1 tsp paprika, mild-flavored, preferably smoked paprika   
1 tsp table salt   
1/2 tsp black pepper, freshly ground   
1/4 tsp cayenne pepper, or more to taste   
3 pound(s) raw lean flank steak, two 1 1/2-lb steaks, trimmed of any fat   
2 medium red onion(s), thinly sliced into rings   
2 large sweet red pepper(s), seeded, cored and chopped   
2 medium apple(s), peeled, cored and shredded through the holes of a box grater   
3 medium stalk(s) celery, thinly sliced   
3 medium garlic clove(s), minced   
1/2 cup(s) cilantro, leaves, packed, chopped   


  • Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
  • Cover and cook on low until the meat is fork-tender, about 8 hours.
  • Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Yields about 1 1/4 cups per serving. 
what great recipes have you tried lately?  

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