Grilled Flatbreads ~ Weight Watchers

2 1/4 tsp. active dry yeast
1 1/2 c. warm water
3 3/4 c. flour, divided
1 T kosher salt, divided
2 T Dried rosemary or Italian seasoning
Cooking spray
2 T olive oil

Dissolve yeast in warm water in a large bowl and let stand 5 min.

Mix 1 c. flour into yeast mixture.  Cover and let stand 30 min.

Add remaining 2 3/4 c. flour, 1 tsp. salt and 1 T rosemary to yeast mixture; stir until a soft dough forms.  Knead on a floured surface until smooth and elastic, about 6 min. (I did mine in the KitchenAid).  Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place free from drafts 40 min. or until doubled in size.  Gently press two fingers into dough.  If indentation remains, dough has risen (Mine took 30 min.).

Heat grill.

Punch down dough; divide in 12 equal portions.  Roll each portion into a 5" circle on a lightly floured surface (Mine were not circles).  Brush dough rounds with olive oil, sprinkle with remaining salt and seasoning.

Place dough rounds on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until puffed and golden.

YIELD:  1 dozen
1 flatbread = 3 WW points; 2.8g fat, 30.2g carbs, 1.2g fiber, 4.3g protein

These are SO GOOD! and very easy :)

Grilled T-Bone Steaks ~ Taste of Home

1/2 c. water
1/2 c. soy sauce
2 T brown sugar
2 T lemon juice
2 T red wine vinegar
2 T olive oil
1 T Montreal steak seasoning
1/2 tsp. garlic powder
1/2 tsp. hot pepper sauce
1/4 tsp. pepper
4 beef T-Bone steaks (1 inch. thick, 10 ozs. each)

In a large Ziploc bag, combine the first 10 ingredients. Add steaks; refrigerate overnight.

Drain and discard marinade. Grill steaks, covered, over medium heat for 8-10 min. on each side until meat reaches desired doneness (140 rare, 160 medium, 170 well).

YIELD: 4 servings

Marinated Rosemary Chicken ~ Taste of Home

1/3 c. soy sauce
1/4 c. lemon juice
2 T olive oil
4 garlic cloves, minced
4 T fresh rosemary or 4 tsp. dried
1 broiler/fryer chicken (3 lb.) skin removed and cut into pieces

In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 c. into a Ziploc bag; add chicken. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Spray grill racks with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from chicken.

Place chicken in an ungreased microwave safe dish. Cover loosely and microwave on high for 6 minutes.

Immediately grill chicken, covered, for 5 min. Turn; grill 8-10 min. longer, basting occasionally with reserved marinade.

YIELD: 6 servings
1 serving (3 oz. cooked chicken) = 4 WW points

Kentucky Grilled Chicken ~ Taste of Home

1 c. cider vinegar
1/2 c. olive oil or canola oil
5 tsp. Worcestershire sauce
4 tsp. hot pepper sauce
2 tsp. salt
10 bone-in skinless chicken breast halves (10 oz. each)

In a bowl, combine the first five ingredients; mix well. Pour 1 cup marinade into a large Ziploc bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill, bone side down, covered, over indirect medium heat for 20 min. Turn; grill 20-30 min. longer or until juices run clear, basting occasionally with reserved marinade.

YIELD: 10 servings
1 serving = 6 WW points

Grilled Sirloin Steak ~ Taste of Home

1 c. soy sauce
1/4 c. red wine vinegar or cider vinegar
1/4 c. olive oil
4 garlic cloves, minced
1 T pepper
1 T ground ginger OR 1/4 c. minced fresh ginger root
1 T honey
3 lb. beef sirloin steak about 2" thick

In a large Ziploc bag, combine the first 7 ingredients; add beef. Seal bag and turn to coat; refrigerate at least 3 hours or overnight.

Drain and discard the marinade. Grill steak, covered, over indirect medum heat for 1 1/2 to 2 hours, turning once, until meat reaches desired doneness (rare 140, medium 160, well 170).

YIELD: 8 servings
1 serving = 11 WW points

Steak Fajitas ~ Taste of Home

2 medium tomatoes, seeded and diced
1/2 c. diced red onion
1/4 c. lime juice
3 T minced fresh cilantro or parsley
1 jalapeno pepper, seeded and chopped
2 tsp. cumin
1/2 tsp.salt
1 1/2 lb. flank steak
1 large onion, halved
1 T olive oil
6 whole wheat tortillas

In a bowl, combine the first seven ingredients. Cover and refrigerate. Broil or grill steak over medium hot heat for 6-8 minutes on each side.

Meanwhile, in a skillet, saute onion in oiluntil crisp-tender.

Slice steak into thin strips across the grain; place on tortillas. Top with onion and reserved tomato relish. Serve with black beans and guacamole if you like.

YIELD: 6 servings
1 fajita w/o beans and guacamole = 5 WW points

Grilled Steak Fajitas

1 flank steak (1 1/2 lbs.)
1 large onion, cut into wedges
1 medium pepper, julienned
4 oz. chopped green chilies
1/2 c. lemon juice
1/2 c. cider or red wine vinegar
1/2 c. olive oil
4 garlic cloves, minced
1 T Worcestershire sauce
1tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
12 whole wheat flour tortillas
1 medium avocado, peeled and sliced, optional
Sour cream, optional

Place steak in a shallow glas container or bag. Place onion and green pepper in another container or bag. Combine chilies, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Our 1 1/2 c. over meat and remaining over vegetables. Cover and refrigerate overnight. Drain meat and vegetables, discarding marinade.

Grill steak, covered, overmediumheat until meat reaches desired doneness (140 rare, 160 medium, 170 wee).

Meanwhile, cut two pieces of heavy-duty foil into 18x12" rectangles. Wrap tortillas in one piece and vegetables in another; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally.

Cut steak into 1/8" slices across the grain;place on toritillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

YIELD: 6 servings
1 fajita w/o avocado and sour cream = 9 WW points

Citrus Ginger Tuna Steaks ~ Taste of Home

1/2 c. olive oil
1/4 c. white wine vinegar
2 T soy sauce
1 T lemon juice and lime juice
2 garlic cloves, minced
1 T grated fresh gingerroot
2 (8 oz each) tuna steaks

In a bowl, combine first 7 ingredients. Pour 1/2 c. marinade into a large resealable plastic bag; add tuna steaks. Seal and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from tuna. Coat grill rack with cooking spray before starting grill. Grill tuna, uncovered, for 5-7 on each side or until fish flakes easily with a fork. (I put my fish in a grill pan). Serve with the reserved marinade.

YIELD: 2 servings
1 serving = 6 WW points

Marinated Chicken Breasts ~ Taste of Home

2 c. lemon lime soda
1 c. soy sauce
1/2 c. olive oil
1/2 tsp. garlic powder
1/2 tsp. prepared horseradish
6 boneless skinless chicken breast halves (6 oz. each)

In a large resealable plastic bag, combine the first 5 ingredients; add chicken. Seal the bag and turn to coat. Refrigerate overnight.

Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

YIELD: 6 servings
1 breasts = 5 WW points

Mardinated Rib Eyes ~ Taste of Home

1/2 c. butter,melted
1/4 c. lemon juice
1/4 c. ketchup
2 T Worcestershire sauce
2 T cider vinegar
2 T olive oil
4 garlic cloves, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. hot pepper sauce
Dash cayenne pepper
6 beef rib eye steaks (1" think and 12 oz. each)

In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 min. or until meat reaches desired doneness (rare 140F, medium 160F, well 170F).

YIELD: 6 servings