Ww 3 Points Steak With Roasted Garlic And Chili Rub Recipes

ROASTED SIRLOIN BEEF - WEIGHT WATCHERS

Steps:

• Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
• Season beef all over with salt and pepper; transfer to prepared pan.
• Combine garlic, rosemary and oregano in a small bowl. Rub the herb mixture all over the top of the beef, gently pressing herbs into the beef with your hands so it sticks.
• Roast until an instant-read thermometer inserted into the center of the beef reads 145°F, about 20 minutes (for medium meat; cook longer for well-done meat).
• Let beef stand 15 minutes before slicing crosswise into thin (1/4-inch thick) slices. Yields about 3 ounces per serving.

WW 2 POINTS HONEY SESAME ROASTED GREEN BEANS

Steps:

• Combine sesame oil, honey & garlic in small bowl & set aside.
• Drizzle green beans with olive oil and sprinkle with salt to taste, and toss.
• Line a rimmed baking sheet with foil and roast beans in 450 degree oven for 10 minutes.
• remove from oven and spoon honey/garlic mixture over beans, toss and return to oven for 10-12 minutes (until beans are dark and begin to shrivel).
• Toss with sesame seeds and serve.

ROASTED GARLIC & CHICKEN (FOIL WRAPPED)6 WW POINTS

Steps:

• Preheat oven to 350 degrees. Place a 2 1/2 foot long piece of foil in a 9"x13" baking pan. Coat top of foil with nonstick cooking spray.
• Lay chicken breasts in middle of foil. Sprinkle tops with pepper and seasoning salt to taste if desired. Add olive oil to small cup. Peel garlic cloves and dip in oil. Drop 3 garlic cloves evenly over each chicken breast.
• Lay onion slices over the chicken. Then spread carrots over the onion and potato slices over the carrots. Top with tomato slices.
• Sprinkle top with chervil. Drizzle remaining olive oil over the top, then drizzle with wine.
• Fold foil over to wrap chicken and vegetable mixture up well. Bake for 1 hour. Cut into center of chicken to make sure chicken is cooked throughout. To double this recipe, make two foil wrapped chicken and vegetable packages. They will both fit in the 9"x13" baking pan. They will still bake for 1 hour. To serve, make sure every portion has a chicken breast and a sampling of the various vegetables. Drizzle some of the juices over the top.
• Per serving: 321 calories, 31 g protein, 33 g carbohydrate, 6.5 g fat, 68 mg cholesterol, 4 g fiber, 110 mg sodium (seasoning salt is optional). Calories from fat: 19%.

WW 6 PTS - GRILLED FLANK STEAK W/PINEAPPLE AND ROASTED SHALLOTS

Steps:

• Combine pineapple juice, onion, lime, cilantro, chili powder, soy sauce, vinegar, garlic, oil, jalapeno, and pepper sauce in zip-lock bag.
• Add the steak to the bag, squeeze out air, and seal.
• Turn to coat.
• Refridgerate 2 hrs to overnight.
• Spray grill rack with nonstick spray.
• Remove steak from marinade, scraping off any excess.
• Grill 5 inches from heat about 5 minute per side or until done.
• Let stand 10 minute.
• Meanwhile, transfer marinade to saucepan and bring to a boil.
• Add broth and simmer 5 minute.
• Take sauce and add more lime juice, pepper sauce, or cilantro to taste.
• Slice steak thinly on an angle across the grain.
• Serve, topped with sauce and sprinkled with shallots.

WW 3 POINTS - STEAK WITH ROASTED GARLIC AND CHILI RUB

Steps:

• Preheat oven to 400*F.
• Wrap garlic in foil and place on baking sheet.
• Roast until softened, about 10-12 minute.
• Remove garlic from oven.
• Spray broiler rack with nonstick spray and preheat broiler.
• When cool enough to handle, squeeze garlic from its skin into small bowl.
• Add chili powder, cumin, oregano, and salt; stir and mash together.
• Rub steak on both sides with garlic and chili mixture.
• Increase oven temp to broil.
• Broil steak 4-inches from heat until done to taste, about 5 min on each side for medium.