4 lb boneless sirloin tip beef roast
1/2 cup light, low sodium soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder
10 slices provolone cheese
10 steak rolls

1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Let the meat sit for five minutes to allow the juices to redistribute. Shred meat with a fork, and serve on rolls with a slice of provolone. Use reserved broth for dipping.

10 servings


Spark Recipes


Calories 543.7, Total Fat 17.6 g, Cholesterol 128.4 mg, Sodium 1,222.8 mg, Total Carbs 41.0 g, Dietary Fiber 1.2 g, Protein 52.7 g,

16 oz lean ground turkey breast
1/4 tsp cumin
1 Tbsp vegetable oil
1 red pepper, chopped
2 cups sliced small mushrooms
1 Tbsp chipotle peppers in adobo sauce, finely chopped (about 1 pepper)
8 eggs
1/4 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup green onions


Heat oven to 350°F. Lightly spray 12-cup muffin pan with cooking spray. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately 3/4 full. Bake 20 minutes or until set.


12 servings


Jennie-O (featured on The Biggest Loser)


Calories 120, Fat 3.5g, Protein 17g, Cholesterol 30mg, Carbohydrates 5g, Sodium 220mg, Fiber 0g, Saturated Fat 2g, Sugars 4g

1 large garlic clove, crushed
1/2 tsp coarse salt
2 tsp chili powder
2 Tbsp fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise


Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.


1/2 cup


Rachel Ray

2+ lbs. boneless, skinless chicken breasts
1/2 tsp salt, plus 1 tsp
1/2 tsp freshly ground black pepper, plus 1 tsp
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
15-oz can diced tomatoes, drained
1/2 cup white wine
1 Tbsp fresh thyme leaves, chopped
1 tsp fresh oregano leaves, chopped
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped fresh flat-leaf parsley leaves (optional)


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the prosciutto and cook for about a minute, then add peppers, season with salt and pepper and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.


6 servings


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