Deconstructed Pot Roast

Ingredients:
2 potatoes, peeled and cut into 1 inch cubes
2 oz. sour cream
2 large carrots, trimmed and chopped
2 sirloin steaks
2 tsp. beef demi-glaze
1 tsp. pot roast seasoning
6 oz. butter
1/2 c. fresh peas
Olive oil
Salt and pepper

Preheat the oven to 425 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Add the potatoes to a medium size bowl, water salted, and boil for 15-18 minutes. Drain and return the potatoes back to the pot. Mash in the sour cream, salt and pepper until smooth. Cover and set aside. Add the carrots to the prepared sheet and bake for 16 minutes. Add the peas and continue to roast 2-3 minutes.

While the potatoes are boiling, and the carrots are roasting, season the steaks with salt and pepper. In a medium size pan on medium-high heat, add 1 tsp. olive oil. Cook 3-4 minutes per side. Transfer the steaks to a plate and let sit. To the same pan, add 1/2 c. water, glaze and seasoning and bring to boil. Reduce to simmer and return the steaks back to the pan. Cook for another 1-2 minutes per side. (Add more water if necessary depending on sauce amount.) Remove the steaks from the pan again and let sit. Add the butter to the pan and swirl in the butter.

Place the mashed potatoes on your serving plate and if you wish, top with extra butter and chopped chives. Place the steak next to the potatoes and pour the sauce, divided in half, on top of each steak (after slicing). Serve with a side of the carrots and peas.

Garlic Parm Roasted Chickpeas

Ingredients:

2 (15 oz.) cans chickpeas, drained and rinsed
1 Tbs. olive oil
1 large garlic clove, minced (with garlic press)
1 tsp. sea salt
1 tsp. fresh ground pepper
1/2 c. Kraft grated Parmesan cheese

Preheat oven to 400 degrees. Spread chickpeas onto paper towel and let dry for 25-30 minutes. In a medium bowl, combine the olive oil, garlic, salt, pepper and Parmesan cheese until the mixture is moist and at a crumble consistency. Add the chickpeas and toss to coat. Spread evenly on a large baking sheet. Bake in the oven for 40-45 minutes or until golden brown. Remove immediately from the pan and place into a serving dish. Let cool at least 5 minutes before eating! (Serving size 1/4 cup, 3 WW points)

Sweet Pea Mint Puree

Ingredients:
2 c. chicken broth
1 1/2 tsp. crushed red pepper flakes
1 (16 oz.) bag frozen sweet peas
2/3 c. fresh chopped mint
1 tsp. salt
1/2 tsp. fresh cracked pepper
1/2 c. whipping cream
6 slices of bacon, chopped, cooked, drained and crumbled
garlic infused olive oil
Any type of cracker or baguette

Directions:
Heat the chicken broth and red pepper flakes in a saucepan over medium heat. When the chicken broth is boiling, add the frozen peas. Cook for about 4-5 minutes until the peas are cooked through. Drain the peas and put into a food processor. To the peas, add the mint, salt and pepper. Puree until the peas are broken down into a paste. Place the mixture in the refrigerator to cool down. Whip the cream in a large bowl until stiff peaks form. Fold in the pea puree.

If using a Baguette:
Preheat the oven to 375 degrees. Slice the baguette into thin slices, about 1/4-1/2 inch thick. Bake for 7-10 minutes or until the bread is slightly brown. Drizzle garlic infused olive oil on top. Spread some of the pea puree onto each slice of bread. Top with crumbled bacon.

If using crackers:
Drizzle a little bit of garlic infused olive oil on top of each cracker. Pipe the pea mixture onto each cracker, and top with crumbled bacon.

(This recipe was adapted from Giada's recipe for Sweet Pea Crostini )