This recipe was delicious too! Marinated overnight. No too spicy. Super easy. Served with Spanish rice and chips/salsa.
Two new recipes in one week! Off to a great (re)start!
- Posted using BlogPress from Laura's iPhone
Saturday, June 18, 2011
Friday, June 17, 2011
Week 1 Bonus Recipe 2
After cooking a simple dinner last night, I also prepped the marinade and chicken for this lemon-chipotle chicken skewers recipe. So I get two gold stars for the week for trying a second new recipe and for prepping it on a night that had already included cooking. Yeah!
Lemon-Chipotle Chicken Skewers
Lemon-Chipotle Chicken Skewers
Wednesday, June 15, 2011
Week 1 Recipe 1 (yes starting over) - Smothered Steak Sandwiches
Serves 4
Ingredients
Coat a large skillet with cooking spray and heat on medium high. Place bell peppers in skillet and cook for 5 minutes, stirring often; add onion, cooking for 5 minutes until vegetables are tender. Add tomatoes, bring to a simmer and cook 5 to 8 minutes. Season with salt and pepper; remove from heat.
Coat another skillet with spray; heat on medium high. Season steak on both sides with salt and pepper. Place in skillet and cook until browned, 4 to 5 minutes. Turn and cook other side 4 to 5 minutes for medium rare. Remove from skilled and rest on cutting board 5 to 10 minutes.
Slice thinly against the grain. Cut each baguette horizontally and fill with steak, then with vegetable mixture.
Approximate values per serving: 330 calories, 10 g fat, 24 g carbohydrates, 4 g fiber, 240 mg sodium.
From the Detroit News and Free Press.
Comments:
Delicious! The flavor was good but could handle tomatoes with salt and/or flavoring. The steak was a little too rare for me even cooked an extra couple of minutes but this could have been a pan heat issue. I added provolone cheese but it would've been just as good without it.
Ingredients
- Olive oil cooking spray
- 2 green bell peppers, sliced
- 1 medium yellow onion, sliced
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- Black pepper and sea salt to taste
- 1 pound flank steak
- 1 whole-wheat baguette, cut crosswise into four pieces
Coat a large skillet with cooking spray and heat on medium high. Place bell peppers in skillet and cook for 5 minutes, stirring often; add onion, cooking for 5 minutes until vegetables are tender. Add tomatoes, bring to a simmer and cook 5 to 8 minutes. Season with salt and pepper; remove from heat.
Coat another skillet with spray; heat on medium high. Season steak on both sides with salt and pepper. Place in skillet and cook until browned, 4 to 5 minutes. Turn and cook other side 4 to 5 minutes for medium rare. Remove from skilled and rest on cutting board 5 to 10 minutes.
Slice thinly against the grain. Cut each baguette horizontally and fill with steak, then with vegetable mixture.
Approximate values per serving: 330 calories, 10 g fat, 24 g carbohydrates, 4 g fiber, 240 mg sodium.
From the Detroit News and Free Press.
Comments:
Delicious! The flavor was good but could handle tomatoes with salt and/or flavoring. The steak was a little too rare for me even cooked an extra couple of minutes but this could have been a pan heat issue. I added provolone cheese but it would've been just as good without it.
Back From Outer Space
I'm back! Recent life changes have required us to do more cooking at home, so here it goes! I am reinstating the one new recipe a week challenge. AND with the current groceries, we may just make it to two recipes this week. Let's get started!
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