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Tuesday, October 18, 2011

Recipe of the Week (Hearty Steak Dinner)




Another "hit it out of the ball park" recipe! I love, love, LOVE when I find recipes like this...the protein is high, and the calories are low...the sodium isn't bad either! I would be nice for a cold winter day, a potluck, or just a nice, one-dish meal.

1 lb. round steak, 1/4 to 1/2 inch thick, well trimmed
1/4 cup A.1. Thick & Hearty Steak Sauce
1/4 cup KRAFT FREE Italian Dressing
1/2 cup chopped onion
2 small cloves garlic, minced
1 lb. new potatoes, quartered
8 oz. sliced mushrooms
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot










CUT steak into 6 equal portions; place in large baking dish sprayed with cooking spray. Mix steak sauce, dressing, onion and garlic; pour over steak. Cover. Marinate 1 hour in refrigerator.ADD potatoes and mushrooms to ingredients in baking dish; cover.

BAKE at 350°F for 1 hour or until steak is cooked through and potatoes are tender, adding frozen vegetable blend to baking dish after 45 minutes.


* It says to marinate the meat for one hour...I did more than an hour and it came out VERY tender.


Calories
190
5 g
Protein
18 g
Vitamin A
30 %DV
Vitamin C
40 %DV
4 %DV
Iron
15 %DV

Saturday, October 15, 2011

Recipe of the Week (Swirled Pumpkin Bars)



This recipe is soooo yummy!!!! We took these to the Halloween parade with us as a snack. Very festive for the holidays.







  • 6 tablespoons butter, melted and cooled
  • 1 3/4 cups sugar
  • 3 large eggs
  • 1 cup canned pumpkin
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1 package (8 oz.) cream cheese, at room temperature

    • 1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
    • 2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
    • 3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
    • 4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.

    Note:

    You can chill them airtight for up to 3 days.


    • Calories: 164
    • Calories from fat: 38%
    • Protein: 2.6g
    • Fat: 7g
    • Saturated fat: 4.2g
    • Carbohydrate: 23g
    • Fiber: 0.4g
    • Sodium: 130mg
    • Cholesterol: 45mg



Tuesday, October 11, 2011

Weigh in - Month 7

Well, I DID get weighed today...it said 446. 2 weeks ago it said 441, and then last week it said 458! My official weigh in last month was 450 so it says I have lost 4 pounds. I am quite disappointed with myself, making excuses not to go to the gym. NO MORE EXCUSES! This month we are gonna rock the gym! We are planning a trip to Michigan in May and I really want to lose almost 100 pounds before then. I CAN DO IT! KEEP MOVING FORWARD!!!!