Beef Ragu with Spaghetti Squash
Cube Steak with Peppers and Olives
Grilled Steak with Balsamic, Onions and Tomatoes

Beef Ragu with Spaghetti Squash

4 medium spaghetti squash, halved, seeded and roasted

1 lb. chuck roast, trimmed and cut into 2-inch pieces

1 medium carrot, peeled and diced

8 oz. sliced mushrooms

½ medium onion, diced

1 35 oz. can crushed tomatoes

1 teas. olive oil

3 cloves garlic, minced

½ cup water

2 bay leaves

2 sprigs fresh thyme

1 teas. beef bouillon powder

8 Tbsp. grated Romano cheese

8 Tbsp. part-skim milk ricotta cheese

salt and pepper to taste

Heat the olive oil in a large heavy pot or Dutch Oven over medium-high heat.  Add the onions, carrots and garlic to the pot and cook for about 3-4 minutes until the onions are golden.  Sprinkle the beef with some salt and pepper and add the beef to the pot.  Add the mushrooms, tomatoes and ½ cup water to the pot and then add the bouillon, bay leaves and thyme and stir.  Cover the pot and cook on low heat for 1 ½ to 2 hours, until the meat is tender.  Remove and discard the bay leaves and thyme.  Transfer the beef to a plate and shred the meat using 2 forks.  Return the shredded beef to the pot and stir the meat into the sauce.  Place about 1 cup of the beef and sauce over each spaghetti squash half and top with 1 tablespoon Romano cheese and 1 tablespoon ricotta cheese.

Recipe makes 8 servings  Estimated WW Smart points 4 per serving

Cubed Steak with Peppers and Olives

1 ¾ lb. cubed steak (8 pieces)

1 teas. garlic powder

1 8 oz. can tomato sauce

1 small red bell pepper, sliced into thin strips

½ medium onion, sliced into thin strips

1/3 cup pitted green olives plus 2 tablespoons of the brine

1 ¼ cup water

salt and pepper to taste

Season the beef with the garlic powder and salt and pepper to taste.  Place the beef in a large heavy pot or Dutch oven and top the beef with the onions and peppers.  Pour the tomato sauce and water over the beef and onions and peppers.  Add the olives with the brine.  You want to be sure there is enough liquid to cover the ingredients in the pot.  It may be necessary to add a little more water.  Cover the pot and cook on low heat for one hour.

Recipe makes 8 servings  Estimated WW Smart points 2 per serving

Grilled Steak with Balsamic, Onions, Tomatoes

2 lb. flank steak

3 ½ cups chopped tomatoes

1/3 cup onion, chopped

½ teas. garlic powder

1 Tbsp. chopped fresh parsley

2 Tbsp. balsamic vinegar

1 Tbsp. olive oil

salt and pepper to taste

Pierce the steak with a fork and season with salt and pepper and garlic powder.  Allow steak to rest for about 10  minutes.  Combine the onion, olive oil, balsamic vinegar and salt and pepper in a large bowl.  Allow this mixture to sit and mellow for a few minutes. combine the tomatoes with the fresh parsley and then incorporate the tomatoes into the onion mixture.  Heat the grill or broiler on high heat.  Cook the steak about 7 minutes on each side for medium rare or longer, if desired.  Remove the steak from the grill or broiler and let it rest for about 5 minutes before slicing.  Slice the steak thin on the diagonal and top with the tomato, onion, balsamic mixture.

Recipe makes 8 servings  Estimated WW Smart points 4 per serving