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Not being a fan of the traditional ham for Christmas dinner, instead I serve this delicious beef roast every Christmas. Rubbed with a red raspberry sauce and hot pepper sauce and baked for 1 hour. I only make this on Christmas so this roast doesn’t become an ordinary meal.

Keep a close eye on the roast the last hour of baking. Baking time is for well done. Adjust time according to your preference.

Christmas Beef Roast

Preparation Time: 20 minutes |Cooking Time: 3 hours |Total Time: 3 hours and 20 minutes

Servings: 10

INGREDIENTS

3/4 cup ketchup
3/4 cup almond flavored liqueur
1/3 cup red raspberry jam
1/2 tsp. hot pepper sauce
1 (3 lb.) eye of round roast
1 1/2 tsp. lemon pepper

DIRECTIONS

1. For sauce: In a medium saucepan, combine the ketchup, almond liqueur, raspberry jam and hot pepper sauce and mix well. Bring the mixture just to a boil, stirring constantly. Remove from heat and keep warm.

2. For the beef: Preheat the oven to 350°F. Spray a roasting pan with cooking spray. Heat over high heat. Rub the roast with the lemon pepper.

3. Brown the beef in the hot pan until browned on all sides. Bake in the oven about 3 hours for well done. Turn off the oven.

4. Remove the roast from the oven. Spoon a small amount of the sauce over the roast. How much you use is personal preference. Return the roast to the oven and let stand for 10 minutes.

5. Reheat the remaining sauce and serve with the beef.

Nutrition Facts

Serving size: 1/10 of a recipe (3.4 ounces).

Amount Per Serving

Calories 209.57
Calories From Fat (46%) 95.59
% Daily Value
Total Fat 9.57g 15%
Saturated Fat 3.89g 19%
Cholesterol 50.55mg 17%
Sodium 252.61mg 11%
Potassium 264.84mg 8%
Total Carbohydrates 11.39g 4%
Fiber 0.17g Sugar 4.1g
Protein 15.39g 31%

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These little meatballs are the perfect appetizer for any occasion. You can make extra sauce for dipping the meatballs in or serve as is.
Use the decorative toothpicks for serving this appetizer.

Holiday Sweet And Sour Meatballs

Preparation Time: 20 minutes | Cooking Time: 20 minutes |Total Time: 40 minutes

Servings: 12

INGREDIENTS

1 1/2 lbs. ground beef
1/2 cup bread crumbs
1 large egg
1 tbsp. Worcestershire sauce
1 tsp. water
1/2 tbsp. prepared mustard
12 oz. grape jelly
12 oz. chili sauce

DIRECTIONS

1. Preheat the oven to 400°F. Spray a large baking sheet with cooking spray.

2. In a small bowl, mix the Worcestershire with the water.

3. In a large bowl, combine the ground beef, bread crumbs, egg, half of the Worcestershire mixture and mustard and mix well. Shape into 1 inch balls. An ice cream scoop or melon ball utensil to form perfectly shaped meatballs.

4. Place the meatballs on the baking sheet.

5. Bake for 10 minutes or until cooked through.

6. In a 2 quart baking dish combine the remaining Worcestershire mixture, grape jelly and chili sauce and mix well.

7. Add the meatballs to the sauce and mix gently to coat. Cover and bake for 10 minutes or until hot.

Nutrition Facts
Serving size: 1/12 of a recipe (4.6 ounces).

Amount Per Serving

Calories 319.88
Calories From Fat (50%) 160.46
% Daily Value
Total Fat 17.77g 27%
Saturated Fat 6.6g 33%
Cholesterol 59.73mg 20%
Sodium 126.22mg 5%
Potassium 276.67mg 8%
Total Carbohydrates 31.81g 11%
Fiber 0.39g 2%
Sugar 3.5g
Protein 10.14g 20%

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Zesty Burgers

Serve With:

Crispy Carrot Patties
Chocolate Cake Roll

12 Points (Not a good food choice if you are on a diet)

You can lower the calories and fat in this burger by using either ground turkey or chicken. These burgers have quite a bit of zip to them. You can adjust the horseradish in this recipe or omit it altogether.

INGREDIENTS

1 cup bread crumbs
4 tbsp. chopped onion
4 tbsp. ketchup
1 tbsp. Worcestershire sauce
2 tsp. mustard
1 tsp. minced garlic
1/2 tsp. chili powder
1 lb. lean ground beef
6 hamburger buns

DIRECTIONS

1. Preheat the broiler. In a large bowl, combine the bread crumbs, onion, ketchup, Worcestershire, mustard, horseradish, garlic and chili powder and mix well. Using your hands blend in the ground beef. Don’t over blend the beef mixture.

2. Shape the beef mixture into 6 patties. Place the burgers on a broiling pan. You can use a baking sheet, but it is much healthier to use a broiler pan or indoor grill so the fat can drain.

3. Broil the burgers at least 4 inches from the heat if using a oven. Broil to desired doneness. I like mine to be well done, but start checking on it after 5 minutes.

4. Serve with the hamburger buns and top with lettuce, tomato and cheese if desired.

Servings: 6

Cooking Times

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

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Beef and Broccoli Stir Fry

7 Points

Serve With:
Pineapple Fruit Salad
Rich Chocolate Cookies

I have chosen to use eye of round steak for the beef in this recipe because it tends to be tender, but you can use any type of beef you would like. This is a very simple and quick recipe, but when I have time I like to simmer the beef for about an hour to make it even more tender.

INGREDIENTS

1/4 cup soy sauce, divided
2 tbsp. cornstarch, divided
2 tsp. minced gingerroot
1 tsp. granulated sugar
1 tsp. minced garlic
1 (8 oz.) eye of round steak
1 pkg. (16 oz.) frozen broccoli, thawed
1 cup water
3 tbsp. olive oil
1 medium onion, cut in wedges

DIRECTIONS

1. In a large bowl, combine 1 tablespoon soy sauce and 1 tablespoon cornstarch and mix well until cornstarch is dissolved. Add the gingerroot, granulated sugar and garlic and mix well.

2. Slice the steak. I like thin slices for my stir fry, but you can cut the steak however you want. Add the beef to the soy sauce mixture and coat the beef well. Refrigerate for 15 minutes.

3. Cut the large pieces of broccoli in smaller pieces and slice the stems.

4. In a small bowl, combine the remaining soy sauce, remaining cornstarch and water and mix until cornstarch is dissolved.

5. In a large skillet, heat 1 tablespoon olive oil on high heat. Stir fry the steak for 1-2 minutes. Transfer the beef to a large bowl using a slotted spoon. Add the remaining olive oil to the skillet. Stir fry the broccoli and onion for 5 minutes. Vegetables should be crisp tender.

6. Stir the steak and soy sauce mixture into the vegetable mixture. Bring to boiling. Cook for 2 minutes or until thickened. I like to lightly simmer the beef for about an hour to tenderize the steak.

7. Serve the stir fry over rice.

Servings: 6

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

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4 Points

Cooking Tip: When picking out the cabbage leaves for this stuffed cabbage recipe, choose large leaves with a minimum amount of veins in the center of leaves. This will help with the leaves not tearing when rolling up.

Serve With:
Sweet Potato Salad
Caramel Oatmeal Cookie Bars

INGREDIENTS

12 large cabbage leaves
1 lb. lean ground beef
1/2 cup cooked rice
1 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1 1/2 cups tomato sauce

DIRECTIONS

1. In a large pot, bring 6 cups water to boiling. Turn the heat off.

2. Soak the cabbage leaves in the hot water for 5 minutes. Remove the leaves and drain. Let the cabbage leaves cool on paper towels.

3. In a large bowl, combine the beef, rice, salt, oregano, nutmeg and black pepper and mix well.

4. Place 2 tablespoons of the beef mixture in the center of each cabbage leaf.

5. Fold the bottom end of the cabbage over the filling. Fold in the side edges and roll firmly. Place the cabbage rolls, seam side down in slow cooker.

6. Pour the tomato sauce over the cabbage rolls. Cover and cook on low for 8 hours.

Servings: 12

Cooking Times

Preparation Time: 10 minutes
Cooking Time: 8 hours