mushroom sauce for beef roast

I made my very first oven-baked top sirloin roast yesterday. I rubbed it in a garlic/ginger rub, and added salt pepper, and worscestshire sauce to it before sticking it in the oven at 325. Pretty standard. It turned out a tad dry, but it was only a 1.3 pounder.

Anyway, since it was a bit dry, I decided the sauteed mushrooms and red onions needed to be in more of a broth or thin gravy.

I sauteed them as normal (lots of butter, about 1 tsp minced garlic), then I added about 1/2 c vegetable broth, 1/2 c Sutter Home Merlot, and a little water. I used flour to thicken it just a smidge. I also added salt and pepper and garlic powder to taste.

Sorry it's not more of a recipe format, but that's what happens when you throw something together. Anyway, hubby and I were pleased with the results, and Baby Bear LOVED the mushrooms.

A different kind of breakfast burrito

I make this for the kids now and they love it.

1 T of salmon cream cheese (or cream cheese of your desired flavor) (1pt)
1/2 c of egg substitute (1pt)
1/8 c of l/f shredded cheese (1pt)
1/4 c of diced mushrooms (free)
1/4 c of diced peppers (free)
2 t of bacon pieces (I use the hormel) (.5 pt)
1 w/w tortilla (burrito size) (4 pt)

I use pam and spray my pan. Turn my burner on 5 (medium heat) and pour the egg substitute in pan. After it cooks a bit I sprinkle, bacon, mushrooms, peppers, and cheese around on top of the egg. While that is cooking, I move the pan to move uncooked egg around. I flip the egg (not breaking it and lightly brown other side)

I take the 1 tablespoon of cream cheese and spread it on tortillia.

Place egg in center of tortilla and roll. You'll get egg mixture in every bite.

(7.5 pts weight watchers but it's very filling and the kids love it)