Hgs Beef Strogataki Ww Points 5 Recipes

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

WW SLOW COOKER BEEF STROGANOFF

Steps:

• Wrap steak in heavy duty plastic wrap; freeze for 30 minutes.
• Unwrap steak; cut steak diagonally across the grain into 1/8 inch thick slices.
• Place steak, onion, and next 7 ingredients in a 3 quart electric slow cooker.
• Combine flour and broth in a bowl; stir with a whisk until blended.
• Add broth mixture to cooker; stir well.
• Cover and cook on LOW heat for 8 hours or until tender.
• Turn slow cooker off; remove lid.
• Let stand 10 minutes;.
• Stir in sour cream; blend well.
• Serve stroganoff over noodles.

WEIGHT WATCHERS BEEF STROGANOFF

Steps:

• Trim fat from steak.
• Slice steak diagonally across grain into 1/4 inch wide strips.
• Place a non-stick skillet over medium high heat until hot.
• Add steak; cook 3 minutes.
• Drain well.
• Place skillet over medium-high heat until hot.
• Return steak to skillet.
• Add mushrooms, onion, and garlic; saute 2 minutes.
• Add beef broth and next 5 ingredients; bring to boil.
• Cover, reduce heat, and simmer 50 minutes or until meat is tender.
• Remove from heat; stir in sour cream.
• Spoon over noodles; sprinkle with parsley.
• Serving size approximately 1 1/4 cup steak mixture and 1/2 cup noodles.

WEIGHT WATCHERS SPAGHETTI WITH MEAT SAUCE 5 POINTS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, carrot and garlic.
• Cook, stirring frequently, until onion is translucent, about 6 minutes.
• Add ground beef to skillet.
• Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
• Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a boil.
• Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
• Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.).

HG'S FIBER-IFIC FRIED CHICKEN STRIPS - WW POINTS = 5

Steps:

• Preheat the oven to 375 degrees.
• Using a blender or food processor, grind the cereal to a breadcrumb-like consistency. Add garlic salt and black pepper to crumbs. Place crumbs in one small dish and egg substitute in another.
• Next, coat raw chicken - first with egg and then with crumbs. Place strips on a baking pan sprayed with nonstick spray. Add a light mist of nonstick spray on top and place in the oven.
• Cook for 10 minutes and then turn strips over. Spritz with another light mist of nonstick spray and cook for an additional 7 to 10 minutes, until chicken is fully cooked and crumb coating looks crispy. Enjoy!