2 1-pound steaks (skirts or flank cuts work best)
1/3 cup fresh lime juice
1/3 cup olive oil
4 large garlic cloves, minced
1 1/2 teaspoons cracked pepper
1 medium onion, sliced and separated into rings
1 T. butter
salt and pepper to taste
Place steaks between two sheets of heavy-duty plastic wrap and use a meat mallet or a rolling pin to gently pound them to an even thickness. Insert steaks into a heavy-duty, zip-lock plastic bag or a large, shallow dish. Combine live juice, olive oil, garlic, cumin and cracked pepper, stirring well. Pour marinade over meat and seal or cover. Marinade in refrigerator for 8 hours, turning meat occasionally.
Remove steaks form marinade. Bring the marinade to a boil in a small sauce pan and set aside. Grill steaks over hot coals (400-500 degrees) 6-8 minutes on each side or to desired doneness, basting often with the marinade.
Place sliced onion and butter on a piece of heavy-duty foil; sprinkle with salt and pepper to taste. Wrap tightly and grill over medium-hot coals (350-400 degrees) for 5 minutes, or until tender.
Slice steaks diagonally across the grain into thin slices. Top each melt serving with guacamole, chopped, tomato, sour cream and/or shredded lettuce.
Saturday, July 24, 2010
Chicken Breast in Sour Cream
4 t. butter, melted
6 chicken breast halves (about 3 pounds)
1 T. olive oil
1/2 cup celery, chopped
1/2 bell pepper, chopped
1 zucchini, chopped
1 cup sour cream
1 t. salt
1/2 cup onion, chopped
1/4 t. pepper
Saute chicken in butter until lightly browned. Arrange chicken in a lightly greased ( with olive or coconut oil) casserole dish. Set aside. Saute onion, celery, zucchini and bell pepper in olive oil until tender. Remove from heat and let cool slightly. Combing the vegetables, sour cream, salt and pepper. Spoon mixture over chicken. Cover an bake at 350 degrees for 45 to 55 minutes, until chicken is cooked through.
6 chicken breast halves (about 3 pounds)
1 T. olive oil
1/2 cup celery, chopped
1/2 bell pepper, chopped
1 zucchini, chopped
1 cup sour cream
1 t. salt
1/2 cup onion, chopped
1/4 t. pepper
Saute chicken in butter until lightly browned. Arrange chicken in a lightly greased ( with olive or coconut oil) casserole dish. Set aside. Saute onion, celery, zucchini and bell pepper in olive oil until tender. Remove from heat and let cool slightly. Combing the vegetables, sour cream, salt and pepper. Spoon mixture over chicken. Cover an bake at 350 degrees for 45 to 55 minutes, until chicken is cooked through.
Boneless Garlic Chicken
From: Eating Your Way to Good Health
3 T butter
4 skinless, boneless chicken breast halves
2 T. garlic powder
1 t. seasoning salt
1 t. onion powder
Melt butter in large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute for about 10-15 minutes on each side, or until chicken is cooked through the juice runs clear.
3 T butter
4 skinless, boneless chicken breast halves
2 T. garlic powder
1 t. seasoning salt
1 t. onion powder
Melt butter in large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute for about 10-15 minutes on each side, or until chicken is cooked through the juice runs clear.
Creamy Butterscotch Pudding
From: Healthy Cooking
1/2 cup packed dark brown sugar
2 T. plus 2 t. cornstarch
1/8 t. salt
2 cups fat-free milk
2 egg yolks, lightly beaten
1 T. butter
1-1/2 t. vanilla extract
1. In a small saucepan, combine the brown sugar, cornstarch and salt. add milk and egg yolks; stir until smooth. cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
2. Remove from the heat; stir in butter and vanilla. Cool to room temperature; stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
1/2 cup packed dark brown sugar
2 T. plus 2 t. cornstarch
1/8 t. salt
2 cups fat-free milk
2 egg yolks, lightly beaten
1 T. butter
1-1/2 t. vanilla extract
1. In a small saucepan, combine the brown sugar, cornstarch and salt. add milk and egg yolks; stir until smooth. cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
2. Remove from the heat; stir in butter and vanilla. Cool to room temperature; stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Southwest Steak Quesadillas
1/4 cup lime juice
6 garlic cloves, minced
4 t. chili powder
4 t. canola oil
1 t. salt
1 t. crushed red pepper flakes
1 t. pepper
2 beef flank steaks (1 lb. each)
1. In a large resealable plastic bag, combine the first seven ingredients; add the beef. Seal and turn to coal; refrigerate for at least 4 hours.
2. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill beef, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness.
Let stand for 5 minutes; thinly slice across the grain.
Southwest Steak Quesadillas
1 each small green, sweet red, and yellow peppers, finely chopped.
1 small red onion, finely chopped
4 multi-grain tortillas
1/2 cup shredded Monterrey jack or Mexican blend cheese
1 cooked Southwest Steak (above)
1/4 cup minced fresh cilantro
2 t. chopped and seeded jalapeno pepper
Salsa, guacamole, and reduced-fat sour cream, optional
1. In a large nonstick skillet coated with cooking spray, cook and stir peppers and onion over medium-high heat until tender. Transfer to a small bowl.
2. Coat the same skillet with cooking spray; add one tortilla. Top with a fourth of steak, 1/3 cup pepper mixture, 1 t. cilantro and 1-1/2 tsp. jalapeno.
Fold over and cook over low heat for 1-2 minutes on each side until cheese is melted; remove. repeat for remaining quesadillas, spraying pan as needed. Cut into wedges.
6 garlic cloves, minced
4 t. chili powder
4 t. canola oil
1 t. salt
1 t. crushed red pepper flakes
1 t. pepper
2 beef flank steaks (1 lb. each)
1. In a large resealable plastic bag, combine the first seven ingredients; add the beef. Seal and turn to coal; refrigerate for at least 4 hours.
2. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill beef, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness.
Let stand for 5 minutes; thinly slice across the grain.
Southwest Steak Quesadillas
1 each small green, sweet red, and yellow peppers, finely chopped.
1 small red onion, finely chopped
4 multi-grain tortillas
1/2 cup shredded Monterrey jack or Mexican blend cheese
1 cooked Southwest Steak (above)
1/4 cup minced fresh cilantro
2 t. chopped and seeded jalapeno pepper
Salsa, guacamole, and reduced-fat sour cream, optional
1. In a large nonstick skillet coated with cooking spray, cook and stir peppers and onion over medium-high heat until tender. Transfer to a small bowl.
2. Coat the same skillet with cooking spray; add one tortilla. Top with a fourth of steak, 1/3 cup pepper mixture, 1 t. cilantro and 1-1/2 tsp. jalapeno.
Fold over and cook over low heat for 1-2 minutes on each side until cheese is melted; remove. repeat for remaining quesadillas, spraying pan as needed. Cut into wedges.
Grilled Pepper Jack Chicken Sandwiches
From: Healthy cooking
2 boneless skinless chicken breast halves, cut into 4 pieces
1 tsp. poultry seasoning
4 bacon strips, cooked and halved
4 slices pepper Jack cheese
4 whole wheat slider buns
4 small lettuce leaves
optional: onion rings, tomato slices, and dill pickle slices
1. Sprinkle chicken with poultry seasoning. coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Top with bacon and cheese; cover and grill 1-2 minutes longer or until cheese is melted.
2. Serve on buns with lettuce, onion, tomatoes, and pickles, if desired.
2 boneless skinless chicken breast halves, cut into 4 pieces
1 tsp. poultry seasoning
4 bacon strips, cooked and halved
4 slices pepper Jack cheese
4 whole wheat slider buns
4 small lettuce leaves
optional: onion rings, tomato slices, and dill pickle slices
1. Sprinkle chicken with poultry seasoning. coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Top with bacon and cheese; cover and grill 1-2 minutes longer or until cheese is melted.
2. Serve on buns with lettuce, onion, tomatoes, and pickles, if desired.
Homemade Fish Sticks
From: Healthy Cooking
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
1/2 t. salt (optional)
1/2 t. paprika
1/2 tsp. lemon-pepper seasoning
3/4 lb. cod strips
Butter-flavored cooking spray
1. Place flour and egg in separate shallow bowls. In another shallow bow, combine bread crumbs and seasonings. Dip fish in the flour, then egg, then roll in the crumb mixture.
2. Place on a baking sheet coated with cooking spray. Spritz fish sticks with butter-flavored spray. Bake at 400 degrees for 10-12 minutes or until fish flakes easily with a fork, turning once.
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
1/2 t. salt (optional)
1/2 t. paprika
1/2 tsp. lemon-pepper seasoning
3/4 lb. cod strips
Butter-flavored cooking spray
1. Place flour and egg in separate shallow bowls. In another shallow bow, combine bread crumbs and seasonings. Dip fish in the flour, then egg, then roll in the crumb mixture.
2. Place on a baking sheet coated with cooking spray. Spritz fish sticks with butter-flavored spray. Bake at 400 degrees for 10-12 minutes or until fish flakes easily with a fork, turning once.
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