Thursday 12/16/2010 Slow Cooker Sweet and Sour BBQ Beef and Dinner Salad with Homemade Ranch

Slow Cooker Sweet and Sour Barbecue Beef
Prep time: 10 minutes Cook time ON LOW: 8 hours 2 pounds beef brisket, trimmed of fat 2 tablespoons chili powder 1 teaspoon celery seed   coarse salt and freshly ground pepper, to taste 2 yellow onions , thinly sliced 1 cup hickory barbecue sauce 1/2 cup ginger ale 4 kaiser rolls 1/2 teaspoon hot sauce 2 mangoes , cored and sliced per serving: 464 calories; 45 grams protein; 11 grams total fat; 5 grams fiber; 3 grams saturated fat; 49 grams carbohydrates; 104 mgs cholesterol; 783 mgs sodium; 12 weight watcher points		[1] In a small bowl combine the chili powder, celery seed with salt, and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a slow cooker. [2] Place the brisket on the onions and scatter the remaining onions on top of the brisket. In a small bowl stir together the barbecue sauce and ginger ale. Pour over the brisket and onions. [3] Cover and cook on low-heat setting for 8 hours or until meat is fork-tender. Using 2 forks, pull meat apart into shreds. Stir beef and sauce mixture well. [4] To serve, transfer beef and onion mixture into the buns. If desired, season to taste with hot sauce. Top with mango slices and serve.

Dinner Salad with Homemade Ranch Dressing
Prep time: 10 minutes  3/4 cup mayonnaise 1/2 cup buttermilk 2 tablespoons Italian parsley, chopped 2 green onions , chopped 1 teaspoon garlic, minced 1/2 head Romaine lettuce, torn 1 tomato , cored and diced 1 cup baby carrots, chopped 1/2 red onion , sliced into rounds per serving: 117 calories; 1 gram protein; 11 grams total fat; 1 gram fiber; 1 gram saturated fat; 4 grams carbohydrates; 8 mgs cholesterol; 100 mgs sodium; 3 weight watcher points		[1] In a small bowl, combine mayonnaise, buttermilk, parsley, green onions and garlic. Mix well and refrigerate. [2] In a salad bowl, toss lettuce, tomato, and carrots with enough dressing to coat. Garnish with onion rounds. Refrigerate any remaining salad dressing.