Weight Watchers

It’s been a month since I fell and broke my ankle, a month since I planned a dinner party, a month since I cooked anything more exciting than a lean cuisine.  It’s been a very long month.

So I invited my best friend and her family over for Sunday Supper and set out to find something wonderful that I could prepare sitting down or balanced on my knee walker, something that didn’t involve the scary hot stovetop. A little perusal of Pinterest resulted in inspiration from Table for Two‘s crock pot broccoli and beef recipe.  I adjusted it to serve eight, reducing the soy sauce (too much sodium) and adding more vegetables.


2 cups Swanson beef broth
3/4 cup low sodium soy sauce
1 and 2/3 tbs of Gourmet Garden organic garlic minced garlic paste
2/3 cup dark brown sugar
2 lbs of beef flank steak, sliced across the grain
4 tbs cornstarch
4 cups fresh organic broccoli florets
2 cups of organic baby carrots, sliced lengthways
1 cup fresh sliced mushrooms

How I Made It:

Whisk the beef broth, soy sauce, brown sugar, and garlic together in the crock pot.  Add the sliced beef and ensure that all the pieces are covered in the cooking liquid.  Cook on low for 6 hours.

With a half hour to go, add the cornstarch by whisking it into a few tablespoons of the cooking liquid and then return it to the crock pot.  Add the broccoli, carrots, and mushrooms and continue cooking for 30 minutes.  You want the veggies cooked by still firm.  Serve over brown rice.

How It Turned Out:

Pretty tasty, this is definitely a recipe I’ll make again.

Beef and Broccoli

Makes 8 servings.
7 Weight Watchers Points Plus per serving.


My BFF is a fiend for tiramisu. We usually only have it as a rare treat, given the richness of this Italian “pick me up.” Tonight, I concocted a lighter version.


4 oz fat free cream cheese
8 tbs marscapone
1/4 cup Splenda sugar blend
1 tbs vanilla
1 packet Starbucks VIA Italian Roast instant coffee
1 angel food cake
1 tbs Ghirardelli sweet ground chocolate

How I made it:

Using a serrated knife, slice half the angel food cake into medium-width slices.  Set aside. Dissolve the instant coffee in 8 oz hot water, pour into a shallow dish, and set aside. Blend the cream cheese, marscapone, sugar and vanilla until smooth and creamy.

Assemble the tiramisu in a loaf pan. Dip both sides of the angel food slices in the espresso and layer into the bottom of the loaf pan, overlapping slightly.  Spread the cream cheese mixture on top with a spatula. Dust with the ground chocolate.  Add another layer of espresso-soaked cake slices and press down with the back of a spoon.  Add other layer of cream cheese mixture and smooth with a spatula.  Decorate with ground chocolate or chocolate chips.

Refrigerate, covered, for 2 hours before serving. Serves 6.

How it turned out:

Amazing! A rich taste and lovely moist, creamy  texture.  You’d never know it was “light.”  One caveat: do not serve to a 2 year old 20 minutes before bedtime — he’ll be flying at 10,000 for at least an hour before he crashes.

(If you are using Weight Watchers Points Plus, this has 6 points per serving.)