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Jalapeno-Studded Garlic Roast -- e-w

Source of Recipe

Mr. Food’s Quick & Easy Diabetic Cooking 2001
Jalapeno-Studded Garlic Roast -- e-w
Serves: 10

1 3-lb. beef eye of the round roast
1 jalapeno pepper, cut into 20 pieces (wear protective gloves and avoid touching face)
20 garlic cloves
6 scallions
1 tsp. browning and seasoning sauce
1 tsp. salt
1/4 tsp. ground red pepper

Preheat oven to 400º. Coat a roasting pan with cooking spray. With a sharp knife, carefully pierce the surface of the roast evenly 20 times, making each slit about 1-1/2-inches deep. Stuff a piece of jalapeno pepper and clove of garlic in each slit.

Place the scallions in the roasting pan and place the roast over the scallions. Brush the roast with the browning and seasoning sauce. Season with the salt and ground red pepper and roast for 45 to 60 minutes; or until the roast reaches the desired doneness. Remove the roast to a cutting board. Slice thinly and spoon pan juices over each serving.

4 thin slices equals: 163 calories…4 gm fat (2 gm saturated)…62 mg cholesterol…293 mg sodium…3 gm carbohydrate…1 gm fiber…26 gm protein +++EXC: 4 very lean meat…1/2 fat +++WWP: 3