The Most Monster Cookies

It’s almost Valentine’s Day y’all! Are you looking for something to get for your little monsters? My little monsters aren’t so little anymore. At 15 and 18 they’re more into expensive tennis shoes and cool food experiences than the cute little things I used to put in things like Valentines and Easter baskets. At what age do you stop these little gifts? I’m not sure what the answer to this question is, but with both a college and a high school freshman I’m thinking we may have hit that age. How about a Valentine that says “Roses are red, violets are blue, I bought a Chemistry text for you!” Or one for your high school student that says “You’re so sweet and fun to cuddle, but hey, your letter jacket cost a bundle!”

Whatever you decide Valentine’s Day around your abode, I highly recommend these cookies somewhere in the picture. There are several things that I have to be very careful about making, if only because I cannot resist eating far more than my share of them. This cookie recipe ranks pretty close to the top of that admittedly long list. There are other recipes for Monster Cookies out there, but none of them have the perfect combination of ingredients that has created this cookie perfection. The only thing really monstrous about these cookies is the amount of them that you’ll want to eat! You can use Valentine M&Ms and make them perfect treat for your Valentine, your little monsters, or yourself…..we all deserve some love, right!? ~Tracy

Ingredients:
~2 sticks softened butter
~½ c. sugar
~1 ½ c. brown sugar
~2 large eggs
~2 tsp. pure vanilla extract
~1 ½ c. all-purpose flour
~1 tsp. baking powder
~½ tsp. baking soda
~1 tsp. salt
~1 c. toasted sweetened coconut
~1 ½ c. quick cook oats
~½ c. mini M&M’s
~¾ c. chocolate covered toffee chips
~¾ c. chocolate chips
~2 ½ c. Rice Krispies cereal
To toast coconut, place it in a thin layer in a medium sized skillet and warm it over a low heat until the coconut begins to turn a light golden brown.
Carefully stir coconut frequently so that most of the coconut has a chance to turn a golden color (a few pieces remaining white is fine).
The finished product should look something like this.

We do not recommend walking away from toasting coconut. It can begin to brown faster than you expect and you could end up with this:

Good thing I always keep extra coconut on hand (it lasts for a long time in the freezer).
Set your toasted coconut aside.
Preheat oven to 375.
Using a stand mixer for these cookies is a great idea since there are so many ingredients to mix together, but they can easily be mixed by hand.
Cream butter and sugars together.
Add eggs one at a time, mixing until well combined with butter and sugar.
Add vanilla and mix until incorporated.
In a large measuring cup, combine flour, baking soda, baking soda, and salt.
Slowly add flour mixture to butter mixture and mixing until well combined.
If using a stand mixer, with mixer on low, add oats, M&M’s, toffee chips, and chocolate chips.
Finish by adding Rice Krispies and toasted coconut mixing only until they are incorporated into the mixture. Be careful not to mix too much at this point or you will pulverize the coconut and cereal.
Use a large cookie scoop or a small ice cream scoop to drop cookies onto sprayed cookie sheet or a cookie sheet that has been lined with parchment.
Bake at 375 for approximately 11 minutes.
Makes about 30 large cookies.

The Most Monster Cookies

The Most Monster Cookies

    Ingredients
  • ~2 sticks softened butter
  • ~½ c. sugar
  • ~1 ½ c. brown sugar
  • ~2 large eggs
  • ~2 tsp. pure vanilla extract
  • ~1 ½ c. all-purpose flour
  • ~1 tsp. baking powder
  • ~½ tsp. baking soda
  • ~1 tsp. salt
  • ~1 c. toasted sweetened coconut
  • ~1 ½ c. quick cook oats
  • ~½ c. mini M&M’s
  • ~¾ c. chocolate covered toffee chips
  • ~¾ c. chocolate chips
  • ~2 ½ c. Rice Krispies cereal
  1. To toast coconut, place it in a thin layer in a medium sized skillet and warm it over a low heat until the coconut begins to turn a light golden brown.
  2. Carefully stir coconut frequently so that most of the coconut has a chance to turn a golden color (a few pieces remaining white is fine). We do not recommend walking away from toasting coconut. It can begin to brown faster than you expect and you can end up with charcoal colored coconut. Good thing I always keep extra coconut on hand (it lasts for a long time in the freezer).
  3. Set your toasted coconut aside.
  4. Preheat oven to 375.
  5. Using a stand mixer for these cookies is a great idea since there are so many ingredients to mix together, but they can easily be mixed by hand.
  6. Cream butter and sugars together.
  7. Add eggs one at a time, mixing until well combined with butter and sugar.
  8. Add vanilla and mix until incorporated.
  9. In a large measuring cup, combine flour, baking soda, baking soda, and salt.
  10. Slowly add flour mixture to butter mixture and mixing until well combined.
  11. If using a stand mixer, with mixer on low, add oats, M&M's, toffee chips, and chocolate chips.
  12. Finish by adding Rice Krispies and toasted coconut mixing only until they are incorporated into the mixture. Be careful not to mix too much at this point or you will pulverize the coconut and cereal.
  13. Use a large cookie scoop or a small ice cream scoop to drop cookies onto sprayed cookie sheet or a cookie sheet that has been lined with parchment.
  14. Bake at 375 for approximately 11 minutes.
  15. Makes about 30 large cookies.
https://foursistersdish.com/2019/02/11/the-most-monster-cookies/

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Honey Garlic Shrimp

Have you seen the meme on social media that says “January was a hard year but we made it.”?  That makes me chuckle because it must be the universal feeling everyone is having, me included.  It was LONG month. Not bad, just long. I guess because November and December just flew right by, the slower pace of the new year seemed to crawl in comparison.  

January has finally come to a close and, while I’m not one to wish time away, I’m happy to see February… mostly because it’s one month closer to Spring.  

Food-wise, winter has been a season of belly-warming comfort foods for me.  I have fully enjoyed all the foods and have about 7 pounds to show for it. Time to stop eating like I’m participating in hibernation.  While I love comfort foods, I truly appreciate a dinner that is not so heavy. This Honey Garlic Shrimp is sweet and spicy and, of course, garlicy… hence the name.  It’s also super-fast to make. We’re talking like 15 minutes start-to-finish. Can’t beat that! I can throw this on the table after work in no time and have a meal everyone will enjoy!  That’s why it’s part of my weeknight dinner rotation. I’m confident it will soon be part of yours as well. ~Erin

Honey Garlic Shrimp

Honey Garlic Shrimp

    Ingredients:
  • ~ 2 lbs. medium-sized shrimp that have been shelled and de-veined
  • ~ 1 T. minced garlic
  • ~ 2 tsp. sesame oil or olive oil
  • ~ ¼ tsp. grated ginger root or 1/8 tsp. dry ginger
  • ~ ½ c. less-sodium soy sauce
  • ~ ½ c. water
  • ~ 1 T. cornstarch
  • ~ 2 T. honey
  • ~ Crushed red pepper flakes, to taste; optional
  • ~ Chopped green onion
  • ~ Cooked rice, for serving
  1. Add the shrimp and cook about 4 minutes.
  2. Flip the shrimp and add the remaining ½ tsp. of oil, the garlic, and the ginger. Cook for 3 or 4 more minutes, until the shrimp is cooked and the garlic and ginger are fragrant.
  3. Remove the seasoned shrimp from heat and transfer to a plate.
  4. Return the skillet to the stove and turn the heat up to medium-high. Immediately add soy sauce and water to the skillet. When it begins to bubble, add the cornstarch, whisking continuously, until thickened. This will take just a couple minutes.
  5. Turn off the heat and whisk in the honey.
  6. Return the shrimp to the skillet and stir to coat the shrimp and warm through.
  7. Serve over rice. Garnish with green onions and sprinkle with crushed red pepper flakes, if desired.

WW Freestyle info: This makes 4 servings. Each serving is 3 SmartPoints, not counting rice.

https://foursistersdish.com/2019/02/07/honey-garlic-shrimp/

Cuban Style Red Beans and Rice

Most of the time when people talk about red beans and rice, the Cajun version is what comes to mind, at least for me. The flavors of this Cuban version are unique and amazing.  Not your standard red beans and rice!  You can adjust the heat by choosing mild, regular or hot Ro-Tel tomatoes and adjusting the amount of cayenne pepper.  The addition of cilantro and the hint of lime are perfect.  I’m thankful that I have a family that enjoys the adventurous recipes that roll across our table.  This one is a keeper.    ~Kathy

1 c. bell pepper (any color), chopped

½ c. onion, chopped

3 cloves garlic, finely minced

2 (16 oz.) cans light red kidney beans, drained and rinsed

1 (10 oz.) can diced tomatoes with green chilies (Ro-tel), undrained

1 c. broth (vegetable or fat free chicken broth, water will also work)

1 tsp. salt

1 ¼ tsp. cumin

¾ tsp. oregano

¼ tsp. black pepper

¼ tsp. cayenne pepper

1/3 c. cilantro, chopped

2 T. fresh lime juice

3 c. hot, cooked rice; for serving

Add bell pepper, onion, garlic, beans, tomatoes, broth and seasonings to the pot of a slow-cooker; stir well.

Cover and cook on low 4 hours.  Add cilantro and squeeze in lime juice.  Serve over rice.

Cuban Style Red Beans and Rice

Cuban Style Red Beans and Rice

    Ingredients
  • ~ 1 c. bell pepper (any color), chopped
  • ~ ½ c. onion, chopped
  • ~ 3 cloves garlic, finely minced
  • ~ 2 (16 oz.) cans light red kidney beans, drained and rinsed
  • ~ 1 (10 oz.) can diced tomatoes with green chilies (Ro-Tel), undrained
  • ~ 1 c. broth (vegetable or fat free chicken broth, water will also work)
  • ~ 1 tsp. salt
  • ~ 1 ¼ tsp. cumin
  • ~ ¾ tsp. oregano
  • ~ ¼ tsp. black pepper
  • ~ ¼ tsp. cayenne pepper
  • ~ 1/3 c. cilantro, chopped
  • ~ 2 T. fresh lime juice
  • ~ 3 c. hot, cooked rice
  1. Add bell pepper, onion, garlic, beans, tomatoes, broth and seasonings to the pot of a slow-cooker; stir well.
  2. Cover and cook on low 4 hours.
  3. Add cilantro and squeeze in lime juice.

WW Freestyle Info.: This recipe makes 4 main-dish servings or 6 side-dish servings. Each serving is zero SmartPoints. Don't forget to track points for your desired serving of rice.

https://foursistersdish.com/2019/02/04/cuban-style-red-beans-and-rice/

 

Chicken Alfredo Lasagna

Pasta is my weakness. There are few culinary combinations so perfect as a noodle with the the exact ratio of a cheesy sauce. Ranking high on the favorites list is a good lasagna. In fact, our recipe for Lasagna in the Highest will always be one of my favorite foods. It’s a traditional lasagna that I highly recommend you try! But, before (or after) you do that, you’ve also got to try this Chicken Alfredo Lasagna. My beef loving sons even ate seconds, and you might even say it’s good for you at only 6 WW Freestyle points for a 1 1/4 cup serving! ~Tracy 

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna from Four Sisters Dish

  • ~¾ pounds uncooked lasagna noodles
  • ~2 tsp. olive oil
  • ~½ c. chopped red or orange bell pepper
  • ~½ c. finely chopped onion
  • ~5 or 6 cloves roasted garlic
  • ~3 to 4 sweet cherry peppers, chopped (I use Mezzetta brand)
  • ~1 c. finely chopped spinach
  • ~2 c. chopped or shredded chicken breast (I prefer to use shredded chicken breasts from a rotisserie chicken)
  • ~2 T. flour
  • ~¾ c. fat free chicken broth or prepared bouillon
  • ~1 15 oz. bottle light alfredo sauce (I use Classico)
  • ~¼ c. shredded parmesan cheese
  • ~¾ c. reduced fat small curd cottage cheese
  • ~1 c. 2% grated Colby Jack cheese
  1. Cook lasagna noodles according to package instructions. Be sure to generously salt your boiling water before adding the noodles.
  2. In a large non-stick skillet, add olive oil and heat on low to medium heat.
  3. When your olive oil is warm, add peppers, onion, and spinach.
  4. Saute the onions, peppers, and spinach until the onion becomes slightly translucent and the spinach begins to wilt. Add roasted garlic and heat through.
  5. Add chicken and stir to mix the sauteed vegetables with the chicken.
  6. Stir in flour and combine well.
  7. Add chicken broth and stir until chicken and vegetable mixture start to just slightly thicken.
  8. Stir in the jar of alfredo sauce, parmesan cheese, and cottage cheese. Heat through.
  9. Spray a 10 x 13 lasagna pan with cooking spray.
  10. Spread a thin layer of the chicken alfredo mixture in the bottom of the pan, approximately ½ cup.
  11. Place one layer of lasagna noodles on top of the sauce. Top with ¼ c. of the Colby Jack.
  12. Add another layer of the chicken alfredo sauce and continue layering noodles, chicken alfredo mixture, and Colby Jack.
  13. Be sure to end with a layer of the sauce and top with the last of the Colby Jack.
  14. Cover with foil and bake at 350 for 25 minutes. Uncover and cook approximately 10 minutes more.

Makes 12 servings approximately 1 ¼ c. each. Each serving is 6 WW Freestyle points.

https://foursistersdish.com/2019/01/30/chicken-alfredo-lasagna/

Chicken Fajita Meatballs

Like all great ideas, this recipe inspiration came to me in the middle of the night.  Every cloud has a silver lining – even a little short-lived insomnia. Surely I’m not the only one who makes meal plans when I can’t sleep!  Anyway, I love meatballs of all flavors and I thought a chicken fajita meatball sounded pretty tasty! After some experimenting in the kitchen (during daylight hours), these babies were born.

These are delicious served with sour cream and your favorite salsa, but they are even more amazing with this zero point Creamy Cilantro Sauce.  If you like cilantro, that is. I find that most people either love it or hate it. I happen to love it. This sauce is easy to make in your blender and will store in the fridge for up to a week. Try them together for the perfect healthy meal.  ~Erin

Ingredients: 

1 lb. 98% lean ground chicken (or turkey) breast

1 medium onion, finely diced

1 bell pepper (I used half a red and half a green for color), finely diced

1 T. olive oil

¾ c. plain breadcrumbs

1 egg, beaten

2 tsp. chili powder

1 tsp. salt

1 tsp. paprika

½ tsp. onion powder

½ tsp. garlic powder

¼ tsp. ground cayenne pepper

½ tsp. cumin

The juice of half a lime

Optional serving choices: corn tortillas warmed in a skillet, chopped onion, cilantro, additional lime wedges for squeezing over meatballs, sour cream, salsa, and of course Creamy Cilantro Sauce

Instructions:

If cooking in a conventional oven, preheat to 375° F.  If cooking in an air fryer, there is no need to preheat.

In a medium skillet, sauté the onion and peppers in the olive oil until the onions are tender (about 5 minutes); set aside to cool to room temp.

In small bowl, mix the breadcrumbs with the spices (chili powder, salt, paprika, onion powder, garlic powder, cayenne, and cumin) until combined); set aside.

In a large bowl, mix together the ground chicken, the sautéed veggies, egg, and lime juice.  Then work in the bread crumb mixture.

Roll the meat mixture into 18 golf ball sized balls and place on a cookie sheet lined with foil or parchment.

Bake in the preheated oven for 25 minutes or in the air fryer at 350° F for 12-13 minutes.   

Serve as an appetizer with dipping sauces or on tortillas.

WW Freestyle info:  This recipe makes 18 meatballs.  Each meatball is 1 SmartPoint.

Chicken Fajita Meatballs

Chicken Fajita Meatballs

    Ingredients for Meatballs:
  • ~ 1 lb. 98% lean ground chicken (or turkey) breast
  • ~ 1 medium onion, finely diced
  • ~ 1 bell pepper (I used half a red and half a green for color), finely diced
  • ~ 1 T. olive oil
  • ~ ¾ c. plain breadcrumbs
  • ~ 1 egg, beaten
  • ~ 2 tsp. chili powder
  • ~ 1 tsp. salt
  • ~ 1 tsp. paprika
  • ~ ½ tsp. onion powder
  • ~ ½ tsp. garlic powder
  • ~ ¼ tsp. ground cayenne pepper
  • ~ ½ tsp. cumin
  • ~ juice of half a lime
  • ~ Optional serving choices: corn tortillas warmed in a skillet, chopped onion, cilantro, additional lime wedges for squeezing over meatballs, sour cream, salsa, and of course Creamy Cilantro Sauce
  1. If cooking in a conventional oven, preheat to 375° F. If cooking in an air fryer, there is no need to preheat.
  2. In a medium skillet, sauté the onion and peppers in the olive oil until the onions are tender (about 5 minutes); set aside to cool to room temp.
  3. In small bowl, mix the breadcrumbs with the spices (chili powder, salt, paprika, onion powder, garlic powder, cayenne, and cumin) until combined); set aside.
  4. In a large bowl, mix together the ground chicken, the sautéed veggies, egg, and lime juice. Then work in the bread crumb mixture.
  5. Roll the meat mixture into 18 golf ball sized balls and place on a cookie sheet lined with foil or parchment.
  6. Bake in the preheated oven for 25 minutes or in the air fryer at 350° F for 12-13 minutes.
  7. Serve as an appetizer with dipping sauces or on tortillas.

WW Freestyle info: This recipe makes 18 meatballs. Each meatball is 1 SmartPoint.

https://foursistersdish.com/2019/01/28/chicken-fajita-meatballs/

Creamy Cilantro Sauce

One thing I have missed since I started eating healthy (most of the time) is sauces.  Sauces – especially creamy ones – are often high in calories/Weight Watcher points.  When you have a tight points budget each day, you don’t want to waste points on things like sauces.  For this reason, I have started creating my own sauces.  I can make them in small batches, instead of having a large bottle sitting around until after its expiration date; I can make them as rich or as low-fat as I choose; and I can avoid all the preservatives and additives that are often present in bottled/jarred sauces.

This Creamy Cilantro Sauce is one of my favorite sauce concoctions.  It can be used a veggie or chip dip, a sauce for Mexican dishes (it’s great on tacos!), or a dip for something like these Chicken Fajita Meatballs (photo below)!  The possibilities are endless!  If you need me, I’ll be in the kitchen dipping everything in this sauce.  Best part is, I can enjoy this with NO guilt.  Check out the stats at the end of this post!  Dip, dip, hooray for zero WW point sauce!  ~Erin

1 (8 oz.) pkg. fat-free cream cheese

1 (7 oz.) can salsa verde (I use Herdez brand.)

½ tsp. black pepper

1 tsp. celery salt

½ tsp. cumin

1 tsp. garlic powder

½ a bunch of cilantro, stems removed

The zest of one lime (optional)

2 T. fresh lime juice – about one squeezed lime

Blend all ingredients in a blender, scraping down the sides occasionally, until smooth.

WW Freestyle Info:  Makes 2 cups of sauce.  Up to 2 Tablespoons is zero points.  3-6 Tablespoons is 1 point.  7-10 Tablespoons is 2 points.

Creamy Cilantro Sauce

Creamy Cilantro Sauce

    Ingredients
  • ~ 1 (8 oz.) pkg. fat-free cream cheese
  • ~ 1 (7 oz.) can salsa verde (I use Herdez brand.)
  • ~ ½ tsp. black pepper
  • ~ 1 tsp. celery salt
  • ~ ½ tsp. cumin
  • ~ 1 tsp. garlic powder
  • ~ ½ a bunch of cilantro, stems removed
  • ~ The zest of one lime (optional)
  • ~ 2 T. fresh lime juice – about one squeezed lime
  1. Blend all ingredients in a blender, scraping down the sides occasionally, until smooth.

WW Freestyle Info: Makes 2 cups of sauce. Up to 2 Tablespoons is zero points. 3-6 Tablespoons is 1 point. 7-10 Tablespoons is 2 points.

https://foursistersdish.com/2019/01/24/creamy-cilantro-sauce/

Taco Pasta Salad

I don’t know about you, but I feel like my family eats a ton of spaghetti and lots of tacos, mostly because they are family friendly, tasty, quick and economical. Personally, I get bored with the same-old, same-old for dinner so I try to mix it up when I can. This dish marries two of our favorites together — tacos and pasta! This would be a great “meatless Monday” dinner or as a side dish. We love it served with grilled chicken as our main course too. One of my boys says we should call it “Paco Salad,” mashing “pasta” and “taco” together.   Whatever you want to call it, it’s delish! ~Kathy

 

Ingredients:

1 lb. orecchiette (ear shaped) or medium shell pasta

1 can (15 oz) can black beans, drained and rinsed

1 c frozen corn, thawed and drained

½ c. (loosely packed) cilantro

1 c. cherry or grape tomatoes, roughly chopped

¼ c. red onion, finely diced

1 jar (15.5 oz) salsa (roughly 1 2/3 c) – I used Tostitos Restaurant Style

¼ c. olive oil

3 T. lime juice

3 T. taco seasoning, dry

2 cloves garlic, minced

1 Hass avocado, ripe but slightly firm, diced

2/3 c. cheddar cheese, diced to about 1/4” cubes (a good ww friendly option is Cabot sharp light cheddar 50% reduced fat)*

 

Instructions: 

Cook pasta in salted water according to package directions.  Drain, rinse in cool water and set aside to cool. 

In a large bowl, add the pasta, beans, corn, cilantro, onion, tomatoes and salsa.  Mix gently together. 

In a small bowl whisk olive oil, lime juice, garlic and taco seasoning.  Mix well.  Pour over pasta and mix to coat. 

Gently fold in cheese and avocado just before serving. 

Makes 12 one-cup servings at 7 points each.  You could  also add grilled chicken breast for zero ww points if desired! 

Taco Pasta Salad

Taco Pasta Salad

    Ingredients:
  • ~1 lb. orecchiette (ear shaped) or medium shell pasta
  • ~1 can (15 oz) can black beans, drained and rinsed
  • ~1 c frozen corn, thawed and drained
  • ~½ c. (loosely packed) cilantro
  • ~1 c. cherry or grape tomatoes, roughly chopped
  • ~¼ c. red onion, finely diced
  • ~1 jar (15.5 oz) salsa (roughly 1 2/3 c) – I used Tostitos Restaurant Style
  • ~¼ c. olive oil
  • ~3 T. lime juice
  • ~3 T. taco seasoning, dry
  • ~2 cloves garlic, minced
  • ~1 Hass avocado, ripe but slightly firm, diced
  • ~2/3 c. cheddar cheese, diced to about 1/4” cubes (a good ww friendly option is Cabot sharp light cheddar 50% reduced fat)*
  1. Cook pasta in salted water according to package directions. Drain, rinse in cool water and set aside to cool.
  2. In a large bowl, add the pasta, beans, corn, cilantro, onion, tomatoes and salsa. Mix gently together.
  3. In a small bowl whisk olive oil, lime juice, garlic and taco seasoning. Mix well. Pour over pasta and mix to coat.
  4. Gently fold in cheese and avocado just before serving.
  5. Makes 12 one-cup servings. You could add grilled chicken breast for zero ww points if desired!

WW info.: Makes 12 one-cup servings at 7 points each.

https://foursistersdish.com/2019/01/21/taco-pasta-salad/

The Best Slow Cooker Beef Barbacoa

Over the years I’ve seen lots of different recipes for Barbacoa.  Some had ingredients that I thought were a little weird, some had sugar, and some had dizzyingly long lists of ingredients.  The version that I’ve created has the perfect amount of spicy flavor, and it cooks to fall apart tender. It’s tasty enough that my oldest, who usually doesn’t care for shredded beef dishes, asked me to make him his own batch to take back to college with him.  He’s also not a fan of leftovers, so here’s hoping that this helps keep him (and his debit card) out of the Chick-Fil-A drive through! But let’s be honest, one of the best things about this dish is that it takes a few minutes to dice two ingredients and the rest is simply tossing stuff into the slow cooker.  My favorite way to eat this is on a soft taco with a little cilantro, a squeeze of lime juice, and of course, cheese, but it also makes a great base for shredded beef enchiladas. I think it’ll quickly become one of your favorites (and it’s only 3 WW points per serving)! ~Tracy

The Best Slow Cooker Beef Barbacoa

The Best Slow Cooker Beef Barbacoa

    Ingredients
  • ~One beef rump roast, approximately 3 lbs., with fat trimmed
  • ~1, 5 oz. can chipotle peppers in adobo sauce (I use Embasa brand)
  • ~1, 4 oz. can diced green chiles
  • ~1 cup diced white or yellow onion
  • ~5 large cloves garlic, minced
  • ~juice of one lime, freshly squeezed
  • ~2 T. apple cider vinegar
  • ~3 to 4 bay leaves
  • ~1 ½ tsp. salt
  • ~1 tsp. black pepper
  • ~1 T. ground cumin
  • ~1 ½ tsp. oregano
  • ~1 c. fat free beef broth or prepared beef bouillon
  1. Place rump roast in slow cooker (I highly recommend using slow cooker liner. They make cleanup so much easier!)
  2. Remove the adobo peppers from the can and roughly chop them. Use the entire can if you like things fairly spicy. When cooking for my family, I use the entire can, but if you don’t love things very spicy, or are cooking for others, use half the can.
  3. Add the peppers (including seeds and some of the sauce) to the pot with the roast.
  4. Add all other ingredients.
  5. Place lid on slow cooker and cook on low for 8 hours.
  6. Remove the roast from the slow cooker using tongs or a large spatula.
  7. Remove the bay leaves from the pot while you have the meat removed.
  8. Shred the meat and return to the slow cooker to let it simmer in the juices for another 15-20 minutes before serving.
  9. Remove the meat from the liquid and serve.

**This recipe makes 15, 3 oz. servings that are 3 WW Freestyle points each.

https://foursistersdish.com/2019/01/17/the-best-slow-cooker-beef-barbacoa/

Skillet Cube Steak

My 11-year-old daughter recently shot her first deer. We hunt for the meat, not for the sport, but I will say there is something rewarding about harvesting your own dinner. My girl was excited and proud to get her first buck!

Venison is delicious, not to mention good for you. It’s a very lean red meat with hardly any fat. Our meat processor tenderizes ours for us so that, it’s so tender, you can cut it with a butter knife. If you don’t have the luxury of hunting your own venison and having it tenderized, you can buy beef cube steak (also known as tenderized round steak) at your local grocery store. We like either/or in this house! ~Erin

Ingredients:

1 ½ lbs. cube steak, carefully trimmed of all fat and cut into small (approximately 2 inch) pieces

½ c. all-purpose flour

1 tsp. salt

½ tsp. black pepper

3 T. olive oil, divided

In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper. Keep a lot of air in the bag and seal it well. This allows space for the meat and seasonings to shake around in the bag. Flip and shake the baggie until all the meat is coated evenly. Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.

Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat. Add one Tablespoon olive oil and swirl to distribute evenly. Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet. My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons. If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.

Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed. Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides. Transfer to a paper towel-lined plate. My family would organize an uprising if I didn’t serve this with mashed potatoes and cream gravy so I suggest you do too. 🙂

WW Freestyle Info.: This recipe makes 5 servings of about 4 ounces each. Each serving is 7 SmartPoints, regardless of whether you use venison or beef.

Skillet Cube Steak

Skillet Cube Steak

    Ingredients
  • ~ 1 ½ lbs. cube steak, carefully trimmed of all fat
  • ~ ½ c. all-purpose flour
  • ~ 1 tsp. salt
  • ~ ½ tsp. black pepper
  • ~ 3 T. olive oil, divided
  1. In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper.  Keep a lot of air in the bag and seal it well.  This allows space for the meat and seasonings to shake around in the bag.  Flip and shake the baggie until all the meat is coated evenly. 
  2. Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.
  3. Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat.  Add one Tablespoon olive oil and swirl to distribute evenly.  
  4. Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet.  My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons.  If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.
  5. Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed.  
  6. Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides.  
  7. Transfer to a paper towel-lined plate. 
  8. My favorite way to serve this is with mashed potatoes and cream gravy but it's delicious without gravy too!

WW Freestyle Info.: This recipe makes 5 servings of about 4 ounces each. Each serving is 7 SmartPoints, regarless of whether you use venison or beef.

https://foursistersdish.com/2019/01/14/skillet-cube-steak/

Black Bean & Beef Green Chile Bake

Black Bean & Beef Green Chile Bake
from Four Sisters Dish

I created this recipe because I wanted something new, but I also wanted something healthy that did not take any time to cook. Before I come across as too lazy, my kids had called me on the sugar cookies I promised before the school break had ended. Operation sugar cookie was already in full swing as dinner approached.

So on my wee end of the counter, I decided I could throw something Mexican together, and I realized I had never tried anything with beef and green chiles together, which I absolutely love. (I’m pretty sure Santa Fe, NM, might be heaven – at least during Hatch chile season…)

What emerged took only few minutes of prep and about 10 minutes of cooking in the oven. And it tasted like it should have been an old family casserole that had taken FAR more time. When it comes to meal prep, I’m always for fabulous foods making it seem like I worked harder than I did! ~Robin

Ingredients:

1 lb of 97% lean ground beef

1 package of taco seasoning (I use Taco Bell brand)

1 can of black beans, rinsed

2 8-inch tortillas (Tumaro’s 8” White Low-in-Carb Wraps)

2 7-oz cans of chopped green chiles (I use Old El Paso brand)

1 4.5-oz. can of chopped green chiles

½ cup shredded reduced-fat Colby Jack (I like Kraft Natural)

1 jalepeno pepper, sliced (if desired for garnish)

½ c. cherry tomatoes, sliced in half (if desired for garnish)

Taco sauce or salsa, if desired, for serving 

Instructions: 

Preheat oven to 350° F.  In a 9”x 9” pan, take one 8” tortilla and tear it up into 1.5-2” square-ish chunks and spread across the bottom of the pan; set aside.  In a large skillet, cook lean ground beef until browned. Drain any fat that cooks out.   Add taco seasoning and ¾ c. water according to taco seasoning instructions (except I don’t let it cook down for a full 10 minutes – just until most of the water is cooked out).  Add drained green chiles and drained black beans.  Stir gently until mixed well and heated well throughout.  Then turn off heat.  

Into the 9×9 pan, pour ½ of the beef mixture into the pan over the tortilla chunks, spreading evenly.  Then do another layer of torn up tortilla spread evenly across the beef mixture.  Pour the rest of the beef mixture over this and spread evenly.  Sprinkle the top with your ½ c. of cheese.  Bake for about 10 minutes – until bubbly hot and cheese is melted well across the top.

WW Freestyle Info.:  This recipe makes 6 very filling portions at just 4 points each. 

Black Bean & Beef Green Chile Bake

Black Bean & Beef Green Chile Bake

    Ingredients:
  • ~ 1 lb of 97% lean ground beef
  • ~ 1 package of taco seasoning (I use Taco Bell brand)
  • ~ 1 can of black beans, rinsed
  • ~ 2 8-inch tortillas (Tumaro’s 8” White Low-in-Carb Wraps)
  • ~ 2 7-oz cans of chopped green chiles (I use Old El Paso brand)
  • ~ 1 4.5-oz. can of chopped green chiles
  • ~ ½ cup shredded reduced-fat Colby Jack (I like Kraft Natural)
  • ~ 1 jalepeno pepper, sliced (if desired for garnish)
  • ~ ½ c. cherry tomatoes, sliced in half (if desired for garnish)
  • ~ Taco sauce or salsa, if desired, for serving
  1. Preheat oven to 350° F.
  2. In a 9”x 9” pan, take one 8” tortilla and tear it up into 1.5-2” square-ish chunks and spread across the bottom of the pan.  Set aside.
  3. In a large skillet, cook lean ground beef until browned. Drain any fat that cooks out.
  4. Add taco seasoning and ¾ c. water according to taco seasoning instructions (except I don’t let it cook down for a full 10 minutes – just until most of the water is cooked out).
  5. Add drained green chiles and drained black beans.  Stir gently until mixed well and heated well throughout.  Then turn off heat.
  6. Into the 9x9 pan, pour ½ of the beef mixture into the pan over the tortilla chunks, spreading evenly.
  7. Then do another layer of torn up tortilla spread evenly across the beef mixture.
  8. Pour the rest of the beef mixture over this and spread evenly.
  9. Sprinkle the top with your ½ c. of cheese.
  10. Bake for about 10 minutes – until bubbly hot and cheese is melted well across the top.

WW Freestyle Info.:  This recipe makes 6 very filling portions at just 4 points each. 

https://foursistersdish.com/2019/01/10/black-bean-beef-green-chile-bake/