Guinness Stew

3 slices bacon, cut in 1-inch pieces

3 pounds beef stew meat, fat trimmed, in 1-inch cubes

1 tablespoon olive oil

1 small onion, chopped

2 tablespoons flour

2 tablespoons brown sugar

2-1/2 cups Guinness Stout

10 pearl onions, peeled

2 carrots, sliced

1 large stalk celery, thinly sliced

2 medium potatoes, peeled and cut in large wedges

Bouquet garni

Salt and pepper to taste

Chopped parsley, for garnish

Preheat oven to 350 degrees.

Cook bacon in a Dutch oven over medium-high heat until brown but not crispy. Drain bacon on paper towel, leaving fat in pot.

Brown meat on all sides in bacon fat, in 2 batches if necessary. Remove meat and juices.

Add olive oil to pan. Sauté onions until soft, then sprinkle with flour.

Cook, stirring, about 2 minutes. Do not let flour burn.

Stir in brown sugar.

Gradually add Guinness.

Top with pearl onions, carrots, celery and potatoes.

Bring to a boil, then turn off heat.

Stir gently to mix vegetables in with meat. Sprinkle with bacon.

Add bouquet garni and cover pot. Place in oven 1-1/2 to 2 hours, until meat is tender.

Remove bouquet garni. Skim fat.

Taste and season with salt and pepper.

Sprinkle with parsley just before serving.

Serves 8 to 10.

Yummy beef stir fry

This is a beef stir fry I made at a dinner a party a couple of months ago and it was a big hit.

1 lb sirlong steak, trimmed of fat, thinly sliced (I've used other types of steak and it worked just as well)

Marinade:
3 tbsp asian fish sauce
2 tbsp reduced sodium soya sauce
1 tbsp brown sugar
1 tbsp grated gingerroot
1 tsp minced garlic
1/2 tsp red pepper falkes

1 tbsp peanut or canola oil
1 large red pepper, cut into strips
1 medium red onion
Lots of fresh basil leaves (at least 20)

Place steak spices in a bowl. Whisk together marinade. Pour over steak and let sit for 30 minutes at room temperature.

Heat oil over medium high heat. Remove steak from marinade, shaking off the excess liquid. Reserve marinade.
Cook steak until just cooked through and transfer to a bowl. Add onion and peppers and cook for about 5 minutes until veg are tender. Return beef to wok and add basil and reserved marinade. Cook 2 more minute until basil leaves are wilted and beef is hot.

I add extra veg, green pepper, bamboo shoots, etc.

We serve it over rice and for 4 servings over a cup of rice we figured this is 9 points.

Moroccan Burgers

This is one of my favourite things to make for supper. It came from a cook book I got at a Weight Watchers meeting. You can serve them with couscous and some butternut squash steamed in the microwave. You can also double the recipe and freeze half of the patties.

12 ounces of extra lean ground beef
2 tbps currants or raisins
1 tbsp tomato paste (I have used ketchup and it works just the same)
1 tsp ground cumin
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground pepper

1. Combine the beef, currants, tomato paste, cumin, cinnamon, salt and pepper and form into 4 burgers (1/2 inch thick).
2. Spray a large non-stick skillet with pam and set over medium heat. (You may need to add a bit of oil so they don't stick- as they cook, sugar from the raisins is released and will stick to the pan). Cook burgers turning once, 3-4 mins per side or until cooked through.

2 points per burger

Sicilian Supper

This one was a big hit with Vicky and Eric. I thought it was good too.

From Linda Larsen,Your Guide to Busy Cooks.FREE Newsletter. Sign Up Now!
This recipe has become a favorite at my house. The cream cheese sauce and ground beef and tomato mixture combine for a fabulous casserole.
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
15 oz. jar spaghetti sauce
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/2 cup sour cream
1 green bell pepper, chopped
3/4 cup grated Parmesan cheese, divided

PREPARATION:
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Drain well. Add spaghetti sauce and stir well to blend. Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce blends. Drain noodles and add to cream cheese sauce along with sour cream, green pepper, and 1/2 cup Parmesan cheese.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-30 minutes until hot. Uncover, sprinkle with more Parmesan cheese, and bake 5-10 minutes longer until bubbly. 8 servings

Pizza meatloaf

• 1 1/4 lbs extra lean ground beef
• 8 oz light mild italian sausage, casing removed
• 1/3 cup italian bread crumbs
• 1/3 cup minced onions
• 1/3 cup + 1/2 cup pizza sauce
• 1/4 cup grated parmesan cheese
• 1 egg
• 2 tsp minced garlic
• 1/4 tsp each salt and black pepper
• 1 cup packed shredded light cheddar cheese
• 1/2 cup diced tomatoes
• 4 slices bacon, cooked and crumbled
• 2 tbsp chopped green onion

- Preheat over to 375 F. Spray two 8-inch round cake pans with cooking spray
- Combine ground beef, sausage, bread crumbs, onions, 1/3 cup pizza sauce, parmesan cheese, egg, garlic, salt, pepper into a large bowl. Mix together with hands. Divide mixture in half and press into two cake pans. Bake for 25 minutes until the meat is no longer pink.
- Remove pans from oven and drain liquid. Transfer to cookie sheet and blot dry with paper towels. Spread half of remaining pizza sauce on each pizza and top with cheese, tomatoes, bacon and green onions.
- Bake fore 10 more minutes until cheese is completely melted.

Note: Recipe originally from Eat Shrink and be Merry cookbook. (go buy the cookbook, it rocks:)

Rating: 10/10 YUM!
Difficulty: easy/moderate
Freezable: yes, but without toppings.

Mexican Lasagna

Layered Mexican casserole with beef, beans, tortillas, and cheese

• 1 1/2 lbs (680 g) extra-lean ground beef (you can use ground chicken)
  
• 1 cup each diced red onions and diced green bell pepper
• 2 tsp garlic
• 1 cup canned black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup frozen or canned corn
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 2 cups tomato sauce
• 1 cup medium salsa
• 2 tbsp fresh cilantro (I use the frozen cubes)
• 4 large or 8 small whole wheat flour tortillas
• 1 1/2 cup shredded light cheddar
• 1/4 cup chopped green onions
• 1 cup light sour cream (I skipped this)

- Preheat overn to 375 F. Spray a 9x13 casserole dish with cooking spra and set aside
- In a large pot cooke beef, onions, green pepper and garlic until meat is no longer pink.
- Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa. Bring to boi. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
- To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 tortillas, overlapping as needed. Top with 1/3 mixture, then 1/2 the cheese. Cover with remaining tortillas, then sauce and the top with remainder of cheese and green onions
- Cover with foil and bake for 35 minutes. Uncover and make 10 more minutes. Let lasagna stand 10 minutes before serving. Serve with sour cream.

Note: Recipe originally from Eat Shrink and be merry cookbook.

Rating: 9/10
Difficult: Moderate - it takes awhile.
Freezable: yes

Cabbage Roll Casserole

6 cups shredded cabbage and carrots
3/4 pound cooked extra lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 cup raw long grain rice
26 ounce can low fat chunky spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil
1/4 teaspoon seasoned salt

Place half the cabbage and carrots in crock pot. Crumble ground beef over top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of pepper over beef. Evenly spread onion, the rice over top. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt. Pour over cabbage. Cover and cook on low 5 to 6 hours or until rice is tender.

Note: this was excellent except the rice was not quite completely cooked. I would add a can of beef broth next time I tried this one.
Recipe found on: http://www.aliciasrecipes.com

Rating: 7/10
Difficulty: Easy!
Freezable: I haven't tried yet, but a friend has and says yes