Barbacoa Beef

Servings: 9 • Serving Size: 4 oz • Points: 4 ww pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g

• 3 lbs beef eye of round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice
• 2-4 chiptoles in adobo sauce (to taste)
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brownon high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and addmore water from time to time to make sure it doesn't dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

Layered Summertime Salad

2 cups uncooked gemelli or spiral pasta

1 cup mayonnaise

2 tbsp. lemon juice

1 tsp. sugar

1/2 tsp. garlic powder

1/2 cup sliced green onions

4 bacon strips, cooked and crumbled, divided

4 cups torn romaine

1 cup fresh snow peas, trimmed and halved

1 cup fresh cauliflowerets

1 cup fresh broccoli florets

1 large sweet red pepper, chopped

1/2 cup shredded Swiss cheese

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar and garlic powder; set aside. Drain pasta and rinse in cold water; toss with onions and half of the bacon.

In a large salad bowl, layer half of the romaine, pasta mixture, peas, cauliflower, broccoli, red pepper, mayonnaise mixture and cheese. Repeat layers. Sprinkle with remaining bacon. Cover and refrigerate until serving.

Yield: 16 servings

Apple-Brie Spinach Salad

4 large apples, cut into 1/2-in. wedges

4 tbsp. maple syrup, divided

8 cups fresh baby spinach

1 round (8 oz) Brie or Camembert cheese, cubed

1/2 cup pecan halves, toasted

Dressing:

1/4 cup apple cider or juice

1/4 cup vegetable oil

3 tbsp. cider vinegar

1 tsp. Dijon mustard

1 garlic clove, minced

Place apples on an ungreased baking sheet; brush with 2 tbsp. syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.

In a large salad bowl, combine spinach, cheese, pecans and apples. In a small saucepan combine the dressing ingredients; bring to a boil. Pour over salad and toss to coat. Serve immediately.

Yield: 10 servings

Lost-in-the-Sun Punch

1 (64 oz.) carton orange juice, chilled

1 (2 lt.) bottle lemonade, chilled

6 (12 oz.) cans cream soda, chilled

1 pt. pineapple sherbet

In a large punch bowl, combine the orange juice, lemonade and cream soda. Top with scoops of sherbet. Serve immediately.

Yield: 16-20 servings (4 qts.)

Sweetheart Punch

2 cups sliced fresh strawberries, divided

6 cups water, divided

1 (12 oz.) can frozen pink lemonade concentrate, thawed

1 (10 oz.) pkg. frozen sweetened sliced strawberries, thawed

1 (6 oz.) can frozen orange juice concentrate, thawed

2 lt. lemon-lime soda, chilled

Arrange 1 cup of fresh strawberries in a 4 1/2 cup ring mold; add 2 cups water. Freeze until solid. Top with remaining fresh strawberries. Slowly pour 1 cup water into mold to almost cover berries. Freeze until solid.

In a punch bowl, combine the lemonade concentrate, thawed strawberries, orange juice concentrate and remaining water. Refrigerate until chilled.

Just before serving, stir in lemon-lime soda. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place fruit side up in punch bowl.

Yield: 14 servings (3 1/2 qts.)

Lemony Zucchini Bread

4 cups all-purpose flour

1 1/2 cups sugar

1 (3.4 oz.) pkg. instant lemon pudding mix

1 1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

4 eggs

1 1/4 cups milk

1 cup vegetable oil

3 tbsp. lemon juice

1 tsp. lemon extract

2 cups shredded zucchini

1/4 cup poppy seeds

2 tsp. grated lemon peel

In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel.

Pour into two greased 9x5x3 loaf pans. Bake at 350F for 50-55 minutes for until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves

Olive Garden Zuppa Toscana Soup

1 lb. ground Italian sausage

1 1/2 tsp. crushed red peppers

1 large diced white onion

4 tbsp. bacon pieces

2 tsp. garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb. sliced Russet potatoes, or about 3 large potatoes

1/4 of a bunch of kale

Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve.

Yield: 6-8 servings