Lowfat Corned Beef and Cabbage – Weight Watchers friendly recipe

I really like corned beef…not so much on the cabbage but some people do.  I think it smells like feet…but to each his own.

Anyhow, I came across this recipe for a lowfat corned beef and cabbage dinner and with St. Patrick’s Day quickly approaching on Wednesday March 17th, I thought some of you might be interested in it.

What I like about this recipe, and maybe I do need to give cabbage a second look…or taste…is that it has 10g of fiber.  Being on Weight Watchers, that is a huge bonus for this recipe, according to my calculations it would make the meal only 7 Weight Watchers points, leaving plenty of room for dessert!

Ingredients:

• 2 pounds corned beef brisket, trimmed
• 8 cups water
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 teaspoon pickling spice
• 2 garlic cloves, peeled
• Cooking spray
• 1 tablespoon caraway seeds
• 1 (2-1/2-pound) head green cabbage, cored and cut into 1-inch strips
• 2 pounds small red potatoes, quartered
• 1 tablespoon chopped fresh parsley
• 1 teaspoons butter
• 1 teaspoons grated lemon rind
• 1 teaspoons fresh lemon juice

Preparation:

Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours.

Remove brisket from pot. Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan.

Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.

While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.

Serve brisket with cabbage and potatoes.

Nutritional information:

Calories: 321 (41% from fat;) Fat: 14.5g (sat 4.6g,mono 6.5g,poly 0.8g;) Protein: 22.8g; Carbohydrate: 27.6g; Fiber: 10g; Cholesterol: 86mg; Iron: 4.3mg; Sodium: 927mg Calcium: 11mg.

The recipe doesn’t give the number of servings but I am assuming it would be 4 servings for a 2-lb brisket.

My calculations for the Weight Watchers points for this recipe is: 7 points.

Anybody got a clothespin?

source: nwitimes.com