WEIGHT WATCHERS 7 Points Plus GRILLED RIB EYE STEAKS with PEPPERS

INGREDIENTS

4 (10 to12 oz) 1 inch thick beef ribeye steaks
1 tbsp olive oil
1 tbsp paprika
1 tbsp garlic powder
2 tsp dried thyme, crushed
2 tsp dried oregano, crushed
1 1/2 tsp lemon-pepper seasoning
1 tsp salt
1 tsp ground black pepper
1/2 to 1 tsp cayenne pepper
1 recipe "Grilled Peppers"(see recipe below)

DIRECTIONS

1. Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper and cayenne. Sprinkle dry ingredient mixture evenly over meat; rub in with your fingers.
Cover steaks and chill for 1 hour.

2. Place steaks on the rack of an uncovered grill directly over medium hot coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145 degree F.] or 14 to 18 minutes for medium doneness [160 degree F.]). Cut steaks into serving-size pieces. Serve with Grilled Peppers.

Yield: 8 Servings Serving Size= 1/2 Steak per person

Grilled Peppers:
Seed and quarter 4 yellow, red and/or orange sweet peppers. Brush peppers with 4 tsp olive oil. Place pepper quarters on grill rack directly over medium hot coals. Grill 12 to 15 minutes or until peppers are crisp tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut into wide strips. Place in a bowl. Add 2 tbsp snipped fresh basil and 2 tbsp balsamic vinegar; toss well. Serve immediately or cool to room temperature.

Weight Watchers Points Plus+= 7 Points per serving

Nutritional Information

Calories-------------------291
Total Fat-----------------13 g
Saturated Fat-------------4 g
Cholesterol------------67 mg
Sodium----------------573 mg
Carbohydrate-------------9 g
Fiber-----------------------2 g
Protein-------------------32 g

GRILLED PORK CHOPS and SALSA

INGREDIENTS

6 boneless pork loin chops, 3/4 inch thick
1/4 cup finely chopped red onion
1/4 cup lime juice
2 fresh jalapeno peppers,
seeded, finely chopped

1 tbsp toasted sesame oil
1 tsp cumin seed, crushed
4 Roma tomatoes, chopped
1 small cucumber, seeded and chopped
2 green onions, sliced
2 tbsp snipped fresh cilantro
1 tbsp honey
3 tbsp jalapeno jelly

DIRECTIONS

1. Trim fat from chops and discard fat.
Place chops in a plastic bag set in a shallow dish.

For marinade:
In a small bowl combine onion, lime juice, peppers, sesame oil and cumin.
Reserve 2 tbsp of marinade for salsa.
Pour remaining marinade over chops and seal bag.
Marinate in refrigerator 2 to 4 hours, turning bag occasionally.

For Salsa:

In a medium size bowl combine the 2 tbsp marinade, tomatoes, cucumber, green onions, cilantro and honey.
Cover and refrigerate until ready to serve.

2. Drain chops, reserving marinade. Transfer marinade to
small sauce pan. Add the jalapeno jelly to marinade;
cook and stir until mixture boils. Set aside.

3. Grill chops on the rack of an uncovered grill directly over medium hot coals for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with jelly mixture the last 5 minutes of grilling.

(Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning once and brushing occasionally with jelly mixture the last 5 minutes of broiling.) Serve the chops with salsa.

Note:
For those who follow Weight Watchers Plan (This is also a 6 Points Plus per chop recipe).

Yield: 6 Servings Serving Size = 1 chop per person

Nutrition Information
Calories 211
Fat (g) 10
Cholesterol (mg) 51
Sodium (mg) 46
Carbohydrate (g) 14
Fiber (g) 1
Protein (g) 17

OUTDOOR SLOW COOKED BARBECUE SPARERIBS

Ingredients

2 tbsp granulated sugar
1 tbsp light brown sugar
2 tbsp paprika
2 tbsp seasoned salt
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp onion powder
1 tsp white pepper
1 tsp ground black pepper
2 (2 1/2 lb) slabs spareribs
Barbecue sauce, for basting and serving
Note: use your favorite brand of sauce.

DIRECTIONS

1. In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper and black pepper. Blend well. To do this ahead of time; cover and store in a cool, dark place until ready to use.

2. To prepare the ribs:
Remove the membrane from the back of the slab and trim away any excess fat. Season the ribs all over, using all the rub. Cover and let rest in refrigerator
for at least 2 hours or overnight.

3. Cook ribs using the indirect heat method at 275°F.
Cook for 5 to 6 hours, turning them every 2 hours and basting with
barbecue sauce as needed.

4. Check for doneness after about 5 hours.
The ribs are done when you can easily tear or pull two ribs apart.

Yield: 4 to 8 Servings

BARBECUED VENISON FILET MIGNON

INGREDIENTS

2 lbs venison tenderloin, cut in 2 inch chunks
1 quart apple cider
1 1/2 lbs thick sliced bacon
2 (12 oz) bottles hickory flavor barbecue sauce

DIRECTIONS

1. Place chunks of venison into a shallow baking dish and pour enough apple cider in to cover them. Cover and refrigerate
for 2 hours. Remove and pat dry. Discard apple cider and return venison to the dish. Pour barbecue sauce over the chunks, cover and refrigerate for 2 to 3 more hours.

2. Preheat an outdoor grill for high heat. Charcoal is best but you can use gas. Remove meat from the refrigerator and let stand for 30 minutes or until no longer chilled. Wrap each chunk of venison in a slice of bacon and secure with toothpicks.

3. Brush the grill grate with oil when hot and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally until the bacon becomes slightly burnt (15 to 20 minutes). The slower the better. Remove from grill. Serve with your choice of side dishes.

Yield: 4 servings