Leftovers

This weekend we had a big "Smoke Fest" with ribs, chuck roasts, and meatloaf.  Tonight I decided to make a dinner using what we had leftover that is totally different than the original meal.  I used the leftover chuck roast that was shredded and warmed it on the stove with 1/2 jar salsa verde.

For my side dish, I sauteed 1/2 white onion, 1/4 red pepper and 1/4 yellow pepper in about 1 teaspoon canola oil.

When the vegetables were slightly tender, I added salt, pepper, cumin and chili powder and one can of rinsed and drained black beans.

I simmered this until the vegetables were tender and the beans were slightly softened. 

2 PP per 1/2 cup serving

I had approximately 5 ounces of shredded roast beef combined with the salsa verde in both tacos (7PP).  The flour tortillas were 3 PP for 2 tortillas;

I topped tacos with shredded lettuce, raw onion and about 1 tablespoon total of light sour cream (1PP). 

Doesn't that look delicious?  Yummo!  I had a total of 13 PP for my entire meal and I could have put a little less beef in each taco if that is a little to high for you.

I used this same meat for my lunch...I warmed about 3 ounces beef (4PP) with about 1 tablespoon barbeque sauce (1PP) and put that on a sandwich thin (3PP).  Roast beef is so versatile, you could make two large roasts on Sunday and use the leftovers all week in many different ways. 



On another note, I found a new product at our local grocery store...Frozen Greek Yogurt.  They had four flavors and I chose Raspberry.  This will be my dessert tonight for only 3 PP!

Happy Eating!