Sashi Made A Recipe: Roast Beef Po'Boys

 

My husband requested that I make these and who am I to say no to him? The only issue is that I usually use chuck roast which is not low in calories/WW points. So after a little research, I decided that eye of round roast would probably work since it's a lot leaner and should get nice and tender in the slow cooker.  I was right! And by getting long hot dog buns instead of hoagie rolls (delicious, delicious hoagie rolls), it was easier for portion control. And, the best part, 1/2 cup is only 2 points!

Mini Roast Beef Po'Boys (slow cooker)

• 3 lb eye of round beef roast
• 1 Tbsp parsley flakes
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 tsp kosher salt
• 1 tsp brown sugar
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 2 1/2 c low sodium beef broth (I used 3 packets of beef Herbox sodium free beef bouillon mixed with 2 1/2 c boiling water)
• 1 Tbsp red wine vinegar
• 1 Tbsp Worcestershire sauce
• 2 Tbsp cornstarch
• 10 oz bag shredded lettuce
• 2 tomatoes, thinly sliced
• Long hot dog style buns

1. Place the roast in the bottom of a 4qt slow cooker.
2. In a small bowl, mix the parsley flakes, onion powder, garlic powder, salt, brown sugar, turmeric and pepper. Sprinkle over the roast.
3. In a medium bowl, mix the broth, red wine vinegar, and Worcestershire. Pour over the roast slowly, mixing up the seasonings as you pour.
4. Cover and cook on low 9-10 hours or high for 4.5-5 hours.
5. When ready to eat, remove the roast to a large rimmed baking sheet, leaving the juices in the slow cooker. Turn the cooker up to high and leave the lid off. Mix the cornstarch and 2-4 Tablespoons of juices from the slow cooker until smooth. Drizzle back into the juices in the slow cooker, stirring while pouring. Let cook and thicken while shredding the beef with 2 forks, discarding any pieces of fat. Add the beef back to the slow cooker.
6. Serve with lettuce and tomato on the buns.

Makes 16 ~ 1/2 cup servings

On WW Blue 💙, 2 points for just the filling

The next day, I used the leftover beef to make rice bowls.  Here I have riced cauliflower, corn, diced fresh tomatoes with roasted garlic sauce.  Same yummy taste without the bread!

Sashi Made A Recipe: Carolina-Style Vinegar BBQ Chicken (& Broiled Zucchini)

 

My husband, Andy, LOVES Carolina vinegar sauce so when I found this recipe over on Taste of Home, I had to make it. It was light yet filling and full of flavor! 

To keep it simple, I just did a quick broil on some zucchini slices. For the zucchini,  I sliced it with my mandoline then put the slices on a baking sheet that had been sprayed with olive oil spray. I lightly spritzed the slices with spray, sprinkled them with Garlic Lovers by FlavorGod (garlic powder works beautifully,  too) and salt, then broiled them about 5 minutes. Easy peasy and tasty!

Carolina-Style Vinegar BBQ Chicken 

• 2 c water*
• 1 c white vinegar
• 1/4 c sugar
• 2 packets of Herbox Chicken Bouillon or 1 Tbsp low sodium bouillon base*
• 1 tsp crushed red pepper flakes
• 1/4 tsp cayenne (optional if you like more heat)
• 1 tsp kosher salt
• 1.5 lbs boneless skinless chicken breasts

1. In a medium bowl, mix together the water, vinegar, sugar, bouillon,  red pepper flakes, and salt. Set aside.
2. In a 3- to 5-qt slow cooker,  place the chicken breasts then pour in the sauce. Cover and cook on low for 4-5 hours until the chicken is cooked through and shreds easily.
3. Remove the chicken and shred with 2 forks. Place in a medium bowl.
4. Pour 1 cup of the sauce from the slow cooker in with the chicken. Reserve 1/2 cup of the remaining sauce and discard the rest.
5. Serve the chicken with a drizzle of the reserved sauce, if needed. I ate it as is but this would also make an awesome sandwich!

* I think you could also use a 15oz can of reduced sodium chicken broth in place of the water and bouillon,  too!

Serves 4-6

On WW Blue 💙, up to 1 cup with a Tbsp of additional sauce is just 1 pt!