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SPICY BEEF SALAD (5 WW Points)

1 pound beef flank steak or boneless sirloin steak
2 tablespoons dry sherry or apple juice
2 tablespoons olive or vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
8 medium green onions, thinly sliced (1/2 cup)
2 medium tomatoes, cut into bite-size pieces
4 cups sliced fresh mushrooms (10 ounces)
1 small head lettuce, shredded (6 cups)
Spicy Ginger Dressing (below)

Spicy Ginger Dressing

1/4 cup rice wine vinegar or white wine vinegar
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
1/8 teaspoon ground red pepper (cayenne)
1 garlic clove, finely chopped

Shake all ingredients in tightly covered container.

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) Toss beef, sherry, oil, soy sauce and sugar in glass or plastic bowl. Cover and refrigerate 30 minutes. Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef. Toss beef and onions in large bowl. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours. Make Spicy Ginger Dressing. Pour dressing over salad; toss until well coated.

Source: http://www.bettycrocker.com ---- 1 Serving: Calories 205 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 45mg; Sodium 510mg; Potassium 660mg; Carbohydrate 10g (Dietary Fiber 2g); Protein 19g --- % Daily Value: Vitamin A 12%; Vitamin C 26%; Vitamin D 4%; Calcium 4%; Iron 16%; Folic Acid 16% ---- Diet Exchanges: 2 Medium-Fat Meat; 2 Vegetable