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

Total fat

3 g

Saturated fat

1 g

Cholesterol

35 mg

Sodium

390 mg

Carbohydrate

25 g

Dietary fiber

4 g

Sugars

5 g

Protein

18 g

Vitamin A

30 %DV

Vitamin C

40 %DV

Calcium

4 %DV

Iron

15 %DV

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.

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• 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
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• 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.
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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




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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!!!!