Twelve Miles Down That Road Again! & Roasted Beef Brisket!!!

Another week gone by in my long journey "Down That Road Again"....I lost 2 pounds last week and of course I am pleased with that lost...My old Butter Crock is filling up with money and at the end of the road I will have a nice little stash to get something I really want...I hope all my friends that are struggling to lose weight are doing well in their weight loss journey!...

ROASTED BEEF BRISKET:

Serves 8.....WW Points 5
Toss some potatoes in the oven with the meat to round out your meal.
Ingredients
1 large onion(s), sliced
2 medium garlic clove(s), minced
1 pound(s) baby carrots
5 oz mushroom(s), sliced (about 2 to 2 1/2 cups)
2 1/2 pound(s) raw lean beef brisket, trimmed, use brisket from the flat half
28 oz canned crushed tomatoes
1 tsp paprika
3/4 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
2 tbsp fresh lemon juice
2 tbsp sugar
Instructions;
Preheat oven to 325ºF.
Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.
Notes
For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.

SPINACH-PARMESAN DIP:

Serves 8....WW Points 0
You have to love a zero POINTS value dip that not only livens up crudite but also doubles as a fabulous finishing sauce for grilled chicken or pasta.
Ingredients
1/2 pound(s) spinach, cooked and drained
1 cup(s) tomato(es), chopped
1 cup(s) basil, fresh
1/2 tsp table salt
1/4 tsp crushed red pepper flakes
5 tbsp grated Parmesan cheese
Instructions:
Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 3 tablespoons per serving.
Notes:
I recommend a high quality cheese such as Parmigiano-Reggiano for the best flavor.