Tip #80: Beef in a Leaf
Happy St. Patrick’s DayJ Ok, so it’s not a recipe for corn beef and cabbage, but this is a lot more nutritious!
This healthy and nutritious recipe came from one of our new readers, Jennifer. Thanks Jen! It came from Weigh Watcher's cookbook. Jen comments that it is fast easy and kids love it! Check it out.
If anyone has some terrific, healthy meals they would like to share, please send them along and I will pass onto our readers.
“Inspired by Vietnamese cuisine, I created this attractive and fresh entrée,” writes enthusiastic Weight Watchers leader Tonya. We love the intriguing blend of flavors and the contrasting texture the crunchy lettuce provides. Although this is a messy dish, it’s a great way to get kids to eat greens, and it forces you to eat slowly. Breaking the pasta into thirds before you cook it (or using rice) would make it a little neater – but not as much fun.
- In a large nonstick skillet, heat the oil. Add the beef and cook, turning as needed, until browned, 5-6 minutes.
- Add the soy sauce, vinegar, honey and pepper flakes, cook, stirring constantly, about 1 minute. Add the pasta and toss to coat; cook until pasta is heated through about 1 minute longer. Transfer to a serving dish.
- Arrange the lettuce leaves on a large platter; place the serving dish in the center. Spoon about ¾ cup of the beef mixture onto each lettuce leaf; roll up and eat with your hands.
Per serving: 429 Calories, 9 g Total Fat, 2 g Saturated Fat, 69 mg Cholesterol, 381 mg Sodium, 54 g Total Carbohydrates, 4 g Dietary Fiber, 33 g Protein, 117 mg Calcium
Serving Provides: 2 Breads, 2 Fruit/Vegetables, 3 Protein/Milk, 1 Fat
Points per Serving: 8
2 teaspoons olive oil
1 pound lean sirloin steak cut into 2 x ¼” strips
2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
½ teaspoon crushed red pepper flakes, or to taste
4 cups cooked capellini (angel hair pasta)
1 head (1 ¼ pounds) red leaf lettuce, separated, washed and patted dry