Weight Watchers

Grilled Flank Steak with Onions

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From Weight Watchers

Prep time: 10min
Cook time: 25min
Serves: 6
Value: 5 PointsPlus® Value

Ingredients

3 Tbsp red wine vinegar
1 Tbsp olive oil
2 tsp dried oregano
2 tsp minced garlic
1/4 tsp black pepper, freshly ground
1 1/2 pound(s) uncooked lean flank steak
3/4 tsp table salt, divided
1 large uncooked red onion(s), cut into 1/4-inch-thick slices
2 spray(s) cooking spray

Instructions

In a shallow glass dish (or sealable food storage bag), mix vinegar, oil, oregano, garlic and pepper. Add steak; turn to coat, making sure steak is coated with vinegar mixture. Cover dish (or seal bag); marinate in refrigerator for at least 30 minutes.
Heat outdoor grill.

Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Coat onions with cooking spray; sprinkle with remaining 1/4 teaspoon salt.

Grill steak, turning once, until medium rare, about 15 minutes, or longer for desired degree of doneness. Let steak rest for 10 minutes.

While steak is resting, grill onions, turning occasionally, until lightly charred and tender, about 7 to 9 minutes.

To serve, thinly slice steak against the grain and place on a serving platter; scatter onions over top. Yields about 3 1/2 ounces steak and 1/3 cup onions per serving.

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Southwestern Pork Tenderloin

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Weight Watchers

  • 1 T. chili powder
  • 1 1/2 t. sugar
  • 1 t. pepper
  • 1 t. salt
  • 1/4 t. onion powder
  • 1/8 t. garlic powder
  • 1/8 t. ground cumin
  • 1/8 t. cayenne
  • 1 (1 1/4 pound) pork tenderloin trimmed
  • 1 t. canola oil

Make the rub by combining all the spices in a large ziplock bag. Add the pork and rub the spices on it while in the bag. Leave in the bag in the refrigerator for 1-24 hours.

On the Grill:
Place the pork on the grill preheated grill rack. Turn occasionally until center reads 160 degrees for medium. 18-22 minutes.

In the oven:
Heat oven to 425 degrees F. Place tenderloin in shallow pan and roast for 20-27 minutes, until internal temperature reads 145F.

Transfer the pork to a platter and cover loosely with foil. Let stand about 10 minutes. Cut into 12 slices.

Serving size – about 3 slices
208 calories
7 grams of fat
663 mg sodium
1 gram fiber
32 grams of protein

Weight Watchers Points value-5 From the Savoring Summer cookbook

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Spicy Beef Tacos

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Weight Watchers

POINTS® Value: 5
Servings: 4 (two tacos)
Preparation Time: 12 min
Cooking Time: 13 min
Level of Difficulty: Easy

  • 3 spray(s) cooking spray, divided
  • 2 medium garlic clove(s), minced
  • 3/4 pound(s) uncooked lean ground beef (with 7% fat)
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 3/4 tsp table salt, or to taste
  • 1 1/2 cup(s) canned diced tomatoes, with jalapenos or green chilies
  • 8 small corn tortilla(s), lightly toasted just before serving if desired*
  • 2 cup(s) lettuce, shredded
  • 1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety or queso fresco
  • 1/3 cup(s) salsa

Coat a large skillet with cooking spray; heat over a medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes.

Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortilla in half, repeat with remaining ingredients and serve. Yields 2 tacos per serving.
*To toast tortillas, coat a baking sheet with cooking spray. Place tortillas on top and coat with cooking spray. Heat in a 300°F oven until slightly crisp but not too crisp that they break when folded.

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Mini Chocolate Cheesecakes with Cookie Crusts

Weight Watchers

POINTS® Value: 3
Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Moderate

  • 12 item(s) chocolate wafer(s), about 2 1/2 oz
  • 8 oz Neufchatel cheese, softened
  • 1 cup(s) 2% reduced fat milk
  • 2/3 cup(s) sugar
  • 2 envelope(s) unflavored gelatin
  • 3 Tbsp unsweetened cocoa
  • 1 cup(s) water, boiling

Line 12 muffin tins with paper muffin liners. Place a wafer in the bottom of each of 12 muffin tins (or custard cups); set aside. (If the wafer doesn’t fit in bottom of muffin liners, break into pieces to cover bottom.)
Place cheese in bowl of a food processor and process until loose. With food processor running, pour milk down feed tube.
In a separate medium bowl, mix together sugar, gelatin and cocoa with a fork or spoon. Slowly add boiling water, mixing as you go; mix quickly until gelatin has completely dissolved.
With food processor running, slowly add cocoa mixture through feed tube; process thoroughly, about 1 minute.
Fill each muffin liner (or custard cup) with about 1/3 cup of cheese mixture. (Muffin tins will be filled up to the top; custard cups should be about 2/3 full.) Chill for a minimum of 2 hours. Yields 1 per serving.
These easy-to-make cheesecakes can be made a day in advance and stored in the refrigerator. If you’re a coffee lover, add a teaspoon of instant espresso to the cocoa mixture for an extra kick.

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