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

CAJUN OVEN BARBECUED SHRIMP AND DIPPING SAUCE

INGREDIENTS

8 lbs whole shrimp
1/2 lb (2 sticks) butter, softened
1 cup olive oil
8 oz chili sauce
3 tbsp Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
3 tbsp lemon juice
1 tbsp parsley
2 tsp paprika
2 tsp oregano
2 tsp cayenne pepper
1 tsp Tabasco sauce
3 tbsp liquid smoke
salt and pepper to taste

DIRECTIONS

1. Wash shrimp and spread out in a shallow pan.

2. Combine all ingredients except shrimp in sauce pan over low
heat and pour over shrimp. Refrigerate.
Baste and turn shrimp every 30 minutes while refrigerated for several hours.

3. Preheat oven to 300 F. Bake for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce.

The shrimp can also be grilled and the dipping sauce heated to boiling and
thickened over the stove.

The marinade becomes the dipping sauce after shrimp have cooked.

This recipe makes enough for a large crowd.
Adjust as needed for a smaller group.

HICKORY SMOKED TURKEY

INGREDIENTS

1 (12 lb) Turkey, thawed if frozen
3 tbsp brown sugar
1 tbsp Kosher salt
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried rubbed sage
2 tsp dry powdered mustard
1 tsp dried thyme
1 tsp ground coriander
6 hickory wood chunks

Directions

This recipe is a long process but totally worth the end result. super moist and flavorful!

1. Remove and discard giblets and neck from turkey. Trim excess fat then rinse turkey with cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Lift wing tips up and over back. Tuck under turkey. Place turkey on a jelly roll pan. Combine brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap. Refrigerate 8 hours or over night.

2. Soak wood chunks in water 1 hour, drain well. Place a large disposable aluminum foil pan in center of bottom grill rack.
Place 25 charcoal briquettes on each side of the pan; ignite briquettes.
Place wood chunks over hot coals. Coat top grill rack with cooking spray; place over foil pan and hot coals.
Uncover the turkey; remove from jelly roll pan. Place on top rack over aluminum foil pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover and smoke turkey 2 1/2 hours or until meat thermometer registers 180° F., adding 8 additional briquettes to each side of drip pan every hour.

3. (Cover turkey loosely with foil if it becomes too brown. Turkey should be a deep mahogany brown when done. Closely watch grill to make sure coals burn steadily with continuous smoke, although don't check too often as lifting the grill lid decreases the inside temperature significantly).

Yield: about 12 servings

OUTDOOR GRILLED CHIPOTLE TURKEY BREAST

Ingredients

1 (2 to 3 lb) turkey breast, bone in
8 cloves garlic, split
1/3 cup maple syrup
2 chipotle chiles in adobo sauce
2 tbsp vegetable oil
1 tbsp soy sauce

Directions

1. Preheat grill and prepare for indirect grilling.

2. Combine maple syrup, chipotle chilies, vegetable oil and
soy sauce in a blender. Blend until smooth.

3. Work garlic clove halves under the skin of the turkey breast.

4. Place turkey breasts on unheated portion of the grill.
Grill for 1 to 1 1/2 hours brushing with chipotle sauce every 15 minutes.

5. Remove from grill when done and serve.

BEST SMOKED TURKEY RECIPE

INGREDIENTS

2 gal water
1 cup cider vinegar
1/2 cup ground coffee
1 large onion, cut in half
12 large thyme sprigs, tied together
1/4 cup Kosher salt
1 tbsp whole black peppercorns
2 cups light brown sugar
1 (11 lb) turkey
3 lbs hickory chips
vegetable oil, for basting

DIRECTIONS

1. In a large saucepan bring 1 gallon of water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.

2. Holding turkey by the legs, carefully ease it into the hot brine, neck end down. Add enough hot water to the stockpot to cover the turkey and bring it to a simmer. Simmer for 1 1/2 hours.

3. Carefully remove turkey from stockpot.
Strain 2 cups of braising liquid into a heatproof bowl
and stir in the remaining 1/4 cup of brown sugar.
Discard the remaining braising liquid.

4. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil.
Set the turkey, breast side down, on the grill.
Cover and smoke over a low fire or flame 15 minutes. Baste turkey with the reserved braising liquid; turn it breast side up and baste again.
Cover the grill and continue smoking turkey for about
40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary.

5. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°.
Transfer the turkey to a cutting board and let rest 20 minutes before carving.

EASY GRILLED ITALIAN CHICKEN

INGREDIENTS

4 boneless, skinless chicken breast halves
2/3 cup olive oil
1/2 tsp garlic powder
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
4 anchovy fillets (optional, see Note)

DIRECTIONS

1. Preheat grill to medium high

2. Place chicken in a medium size bowl

3. In a blender, combine remaining ingredients,
including anchovy fillets, if desired. Blend on
high speed until mixture is smooth.
Pour blended mixture over chicken, cover, and
refrigerate 2 to 3 hours.

4. Grill chicken 3 to 4 minutes per side or
until no pink remains and juices run clear.


Note:
If you leave out the anchovies you may want
to add an extra 1/2 teaspoon salt to the oil mixture.

Yield: 4 servings

BBQ Chicken and Coleslaw Sandwiches

Ingredients:

8 oz (1/2 of a 16 oz bag) shredded coleslaw mix
1 (8 oz) can pineapple tidbits, drained
1/2 cup coleslaw dressing
1 cup barbecue sauce
1/2 tsp hot pepper sauce
1/2 tsp salt
4 boneless skinless chicken breasts
4 hamburger buns

Directions:

1. In a large bowl combine coleslaw, pineapple
and dressing; mix well and set aside.

2. In a medium bowl combine barbecue sauce and hot sauce.
Evenly sprinkle both sides of chicken with salt then baste with sauce mixture.


3. Grill chicken 10 to 13 minutes or until no pink remains and juices run clear, turning frequently and for first 5 minutes, brushing them each
time with barbecue sauce.


4. Place chicken on buns top with coleslaw and serve.

Yield: 4 sandwiches

Easy Smothered BBQ Chicken Breasts

Ingredients:

4 boneless skinless chicken breasts
1/2 lb of Mesquite Smoked Bacon
2 tbsp seasoned salt
1 cup BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese
4 slices American cheese

Directions:

1. Sprinkle chicken breast with seasoned salt and place on grill.
Cook over medium heat until done.
2. Cook bacon in large skillet. When bacon is done drain, leaving about
1tsp of bacon grease.
Place skillet back on stove on low heat, saute mushrooms, onions
and peppers for about 15 minutes or until tender.
3. Place cooked chicken breast on baking sheet.
Cover each breast with BBQ sauce, place 2 to 3 slices of cooked bacon
on each breast and cover with sauteed mushrooms, onions and pepper,
a slice of Mozzarella cheese and a slice of American cheese.
4. Place cookie sheet with chicken back on grill just long enough to melt cheese.

YIELD: 4 SERVINGS

VERY BEST BBQ CHICKEN

INGREDIENTS:

3 cloves garlic, minced
2 tsp butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tbls Worcestershire sauce
1/4 to 1/2 tbls celery seed
1 tbls yellow mustard
1/2 tsp salt
2 dashes hot sauce
8 large, bone-in chicken breast halves(skin on)

Directions:

1. In a saucepan, saute the garlic in butter until tender.
2. Add the next 8 ingredients.
3. Bring to a boil, stirring constantly.
4, Remove from the heat and set aside.
5. Grill the chicken, covered over medium heat for 30 minutes,
turning occasionally.
6. Baste with sauce and grill 15 minutes longer or until juices run clear.
7. Grill 15 minutes longer or until juices run clear;
continue basting and turning during the last 15 minutes of cooking.
8. Serve with any extra sauce you set aside for dipping.

Yield: 8 servings

Easy Tropical BBQ Ribs

Ingredients:

3 lbs pork spare ribs, cut into 3 to 4 rib portions
1/2 cup brown sugar
1/2 cup soy sauce
3 green onions, thinly sliced
1/4 cup ketchup
1 garlic clove, minced
1 tsp grated fresh ginger root

Directions:

1. Place ribs in a large pot and add enough water to cover.
Bring to a boil over medium high heat; simmer for 40 minutes
or until ribs are tender; drain.

2. In a 9 by 13 inch baking dish, combine the remaining ingredients;
mix well. Add ribs to baking dish, turning to coat evenly with sauce.
Let stand 15 minutes.

3. Preheat grill to medium heat. Grill ribs 4 to 5 inches from the heat source
for 4 to 5 minutes per side, brushing occasionally with the remaining sauce until glazed.

Yield: 3 Servings

Easy Grilled Jalapeno Cheese Burgers

Ingredients:

1/4 cup vegetable oil
2 medium size onions, thinly sliced
1 to 1 1/4 lbs ground beef
1/4 cup ranch dressing
1/4 cup crushed tortilla chips
1/2 tsp salt
1/4 tsp black pepper
4 slices jalapeno cheese
1 large tomato, sliced

Directions:

1. In a large skillet, heat oil over medium high heat.
Add onions and saute 12 to 15 minutes or until browned.
Remove from heat, cover and set aside.

2. Preheat grill to medium high heat.

3. In a medium bowl combine ground beef, ranch dressing, crushed tortilla chips, salt and pepper.
Mix well. Divide the mixture into 4 equal amounts and make 4 patties.
Grill patties 8 to 12 minutes or until juices run clear. Turn over halfway through cooking.

4. Place 1 slice of jalapeno cheese on each burger 2 minutes before removing burgers from the grill. When cheese is melted remove burgers from grill; top each with a tomato slice and sauteed onions.

Serves: 4

Grilled Chicken Wraps

Ingredients:

1 lb boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw mix
1 tsp chili powder
1 tbsp lime juice
1/4 cup ranch dressing
1/2 cup Mexican style fine shredded cheese
1/2 cup grape tomatoes, quartered
4 whole wheat tortillas (10 inch)
1/2 cup chunky salsa
1/4 cup sour cream

Directions:

1. Heat grill to medium heat

2. Mix together first 7 ingredients.

3. Grill seam-sides down, 8 to 9 mins. or
until golden brown on all sides, turning occasionally.

4. Serve with salsa and sour cream.

Yield: 4 Servings

(Substitutions: chopped grilled beef steak or pork)

Grilled Mediterranean Beef Strip Steaks

Ingredients:

2 tsp smoked paprika
1 tsp packed brown sugar
2 tbsp extra virgin olive oil
4 Kansas City strip steaks,
cut 1 inch thick (abt. 12 oz each)
2 lemons, halved
1 avocado, seeded, peeled, and sliced
(4 oz) feta cheese, crumbled
Feta cheese wedges (optional)
Fresh oregano
1 tsp finely shredded lemon peel

Directions:

1. For rub, stir together paprika, sugar, 1 tsp salt and 1/2 tsp pepper.
Coat steaks with 1 tbsp oil; rub mixture on both sides.
Let stand at room temperature 30 minutes

2. For charcoal grill, arrange medium hot coals on one side of grill.
Place steaks on rack directly over coals. Cover and lightly sear
on both sides, 5 to 6 minutes.
Move to unheated side of grill.
Cover and grill 4 to 5 minutes more for medium rare (145 degrees F).
Remove; let stand 5 minutes. Grill lemon halves, cut side down,
directly over coals for 2 minutes. (For gas grill, preheat grill.
Adjust heat for indirect cooking. Grill as above.)

3. Serve with lemons, avocado, and feta. Sprinkle oregano and lemon peel;
drizzle remaining oil. Serves 8.

Grilled Mexican Burgers

Ingredients:

1 lb ground beef (80% Lean)
1/2 cup salsa (plus enough extra to top with when making sandwiches).
1/4 cup dry bread crumbs
4 slices (4 oz total) pepper jack cheese

Instructions:

1. In a medium bowl, combine the ground beef, salsa and bread crumbs; mix well. Make 4 equal sized patties.

2. Heat a grill pan or barbecue grill to medium high heat. Grill the burgers for 3 to 4 minutes per side or until desired doneness.

3. Top each burger with a slice of cheese, place on the buns and serve.

Top each burger with salsa if desired.

Servings: 4

Grilled, Marinated Beef Steak Recipe

Ingredients:

1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 tbsp snipped fresh oregano
1 to 2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2 inches thick
2 medium red or yellow bell peppers cut in 1/2 inch rings,
seeds removed
1 tbsp olive oil
salt and pepper to taste

Directions:

1. In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat.

2. Rub half the mixture on both sides of steaks. Cover and refrigerate steaks 1 hour.

3. Meanwhile, brush pepper rings with olive oil and season lightly with salt and pepper.

4. For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium rare (145 degrees F.), or 18 to 23 minutes for medium (160 degrees F).

5. Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once.

6. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.

7. To serve; slice steaks across the grain. Serve with sweet pepper rings.
Makes: 6 servings

Sweet and Spicy Grilled Salmon

Ingredients:

2 tbsp honey
2 tbsp ketchup
2 tbsp finely chopped ginger root
1/4 tsp salt
1/4 tsp hot sauce
1 1/2 lb salmon fillets

Directions:

1. Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon.

2. Carefully brush grill rack with vegetable oil.
Place salmon, skin side down and crosswise on grill over medium heat.
Cover grill and cook 8 minutes.

3. Brush all of honey mixture over salmon. Cover grill; cook 3 to 6 minutes
longer or until salmon flakes easily with fork. Yield: 4 servings

High Altitude (3500-6500 ft): No change.

Slow Smoked Baby Back Pork Ribs

Ingredients:

5 lbs baby back pork ribs
1/2 gallon apple juice
2 cups barbecue sauce
Hickory wood chips

Directions:
In a large pot place a good quantity of Hickory wood chips
or chunks and cover with water. Let soak at least 1 hour
before beginning your cooking.

1. Prepare charcoal in smoker, and bring
temperature to 225 degrees F.(110 degrees C.)

2. Cut ribs into small sections of 3 to 4 ribs and place in large pot. Pour in enough apple juice to cover.
Cover pot with lid and bring to a boil.
Remove from heat and let stand 15 minutes.

3. Lightly oil grate on smoker. Place ribs on grate and throw a couple handfuls of wood chips onto the hot coals. Close the smoker.
Maintain the temperature at 225 degrees F. by adding more charcoal.
(add wood as needed).
Keep covered and smoke ribs for 7 hours, adding more wood to the coals occasionally as needed.

4. Make a sauce by mixing together the barbecue sauce
with 2 cups of apple juice from the pot. Baste ribs with sauce
while continuing to cook for another 30 minutes.
Yield: 5 servings