The Witchery

I spent today doing two completely contradictory things in the kitchen - Planning my well portioned, precisely point-counted meals for the week... and making a horrifically fattening birthday cake for a co-worker for tomorrow (who, even though she is in Weight Watchers too, chose this recipe in particular). More on the "Cake from Hell" tomorrow.

Lunch this week was taken from the Weight Watchers website, and let me play with the crock pot again. So I did... while spending the rest of the day switching between marathons of "America's Next Top Model" and "Ice Road Truckers".

Pineapple BBQ Flank Steak

Peel and shred 2 medium sweet potatoes and place them in the slow cooker.
Lay a 1-pound flank steak, well trimmed, on top.

In a large bowl, combine 1 small onion (I used a few left over shallots), finely chopped; one 8-ounce can crushed pineapple in juice; 1/2 cup reduced-sodium chicken broth; 1 teaspoon ground dry ginger (skipped this one - I don't like ginger); 1/4 cup reduced-sodium jarred barbecue sauce; 1 tablespoon honey; 2 teaspoons Dijon mustard; salt; and ground pepper to taste. Pour this mixture over the steak.

Cover and cook on high until the steak is tender enough to shred, using two large forks, about 6-7 hours.

Makes 4 servings, about 1 cup each.
POINTS® value per serving: 7