Steak and Beet Salad with Horseradish Dressing

• 1 (1 pound) sirloin steak, trimmed
• Salt and pepper
• ¼ cup fat free sour cream
• 1 TBSP prepared horseradish
• 1 tsp water
• 2 cups radicchio, cut into bite size pieces
• 2 cups baby arugula
• 2 precooked medium beets, cut into bite size pieces

1. Broil, pan fry or grill sirloin to desired done level
2. Transfer steak to cutting board and loosely cover with foil.
3. Cut into 16 slices
4. Toss together radicchio, arugula and beets. Top with steak.
5. Make dressing by mixing sour cream, horseradish and water.
6. Drizzle over salads

Serves 4
5 Points Plus

Homemade Dill Pickles

• 20 fresh dill sprigs
• 4-8 garlic cloves thinly sliced
• 12 medium pickling cukes (2 ½ pounds) quartered lengthwise into spears
• 2 cups cider vinegar.
• 1 ¼ cup water
• 1 TBSP Kosher or sea salt
• 1 TBSP sugar

1. Divide half of dill sprigs and garlic among 4 (1 pint) glass jars with tight fitting lids.
2. Divide cucumbers among the jars, packing spears to within ½ inch of the lid. Tuck the remaining dill sprigs between the spears.
3. Combine water, vinegar, salt and sugar in saucepan and heat to boiling.
4. Boil about 2 minutes or until sugar and salt are dissolved.
5. Divide liquid between the 4 jars to cover the cucumbers. Cover tightly. Let cool 30 minutes and Chill at least 24 hours and up to 30 days.

Serves 12 Points Plus 0

Smokey BBQ Beans

• 2 (15 oz) cans pinto beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 large yellow onion, chopped
• ½ cup ketchup
• ¼ cup packed brown sugar
• ¼ cup water
• 3 slices crisp cooked smoked turkey bacon, crumbled
• 1 TBSP smoked paprika

1. Combine all ingredients in crock pot. Cover and cook until onions are tender. About 2 hours on high, 4 hours on low.

Serves 8 (¾ cup) 4 Points Plus