sweet and sour brisket

1 (3-pound) beef brisket, first-cut or flat-half cut, trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry

Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to the crock pot.

Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil. Pour mixture over brisket. Cook until the brisket is fork tender, 2 1/2 to 3 hours.

Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.

give credit: healthy appetite

red and green chicken

2T olive oil
1/2 large onion, chopped
1 10oz pkg chopped spinach (thawed and drained)
2 cans diced italian tomatoes
1/2t salt
1/8t pepper
1/4t garlic powder
6 chicken breasts
1/2 cup shredded parmesan cheese

heat oven to 400. grease a 9x13 dish with olive oil. saute onion in olive oil until soft. add spinach and tomatoes. season with salt, pepper and garlic powder. heat thoroughly. place chicken in dish. pour spinach and tomatoes mixture on top of chicken. bake for 30 minutes uncovered. top with parmesan cheese.

give credit: mandy

inside out cheeseburger

4 oz. raw extra-lean ground beef
1 wedge The Laughing Cow Ligh Original Swiss cheese, room temperature
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. Worcestershire sauce
dash salt, or more to taste
dash black pepper, or more to taste

In a medium bowl, combine all ingredients except the cheese. Add as much salt and pepper as you like. Knead mixture by hand until integrated. Form into a ball and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and squeeze the meat to seal, making sure no cheese is exposed. Flatten slightly into a thick patty.

Bring a pan misted with nonstick spray to medium-high heat on the stove. (Use a grill pan if you've got one.) Place patty in the pan, cover, and cook for 4 - 7 minutes per side, depending on how well done you like your burger.

Heads Up: Don't press on the patty with your spatula (your burger might ooze cheese!).

MAKES 1 SERVING

give credit: karen's korner

grilled thai beef salad

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

give credit: healthy appetite with ellie krieger

tomato caprese appetizer

1 package of grape or cherry tomatoes, halved
1 container mozzarella balls, quartered
fresh basil
olive oil
balsamic vinegar
tooth picks

soak the cheese pieces on a splash of olive oil and balsamic vinegar

using a toothpick, string 1 half of tomato, 1 piece of basil, 1 piece of cheese, the remaining half of tomato.

Orzo with Oven Roasted Vegetables

1 med. zucchini, cut into bite sized pieces
1 med. yellow squash, cut into bite sized pieces
1 med. red bell pepper, cut up
1 med. yellow bell pepper, cut up ( don't ever use green peppers to substitute)
1 lb. fresh asparagus, cut up into bites
1 red onion (don't use a yellow one), sliced
3 Tbs. xtra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper

Heat oven to 450 degrees. In large bowl, toss all veggies with oil, salt and pepper.Spread in a single layer in a large roasting pan. Roast 30 min. or until lightly brown, or crispy, as I like them. While roasting, bring a pot of water to boil. Cook 8 oz. of orzo until tender. Drain and cool in large bowl.Roast 1/4 cup pine nuts, add to bowl with orzo.

Make dressing: Mix 1/3 cup lemon juice (preferable fresh) and 1/3 cup olive oil. Stir.

Toss vegetables with orzo, dressing, pine nuts. Cube some good quality feta cheese and top mixture. Serve at room temp.

give credit: mary

summer chicken pasta salad

4 chicken breasts
1 box bowtie pasta
3/4 to whole jar of marinated sundried tomatoes
croutons
1 container shredded parmesan cheese

dressing:
1/2 cup olive oil
1/2 cup balsamic vinegar
lots of fresh basil leaves

baste chicken breasts with a portion of the marinade and set aside the rest of the dressing.

grill or bake chicken breasts, cut into bite size portions.boil pasta and drain.add sundried tomatoes (along with some of the oil from the jar for flavor), chicken, croutons, parmesan cheese and toss with dressing.