Meat & Poultry

February 19, 2015

Skinny Recipe: Grilled Steak and Vegetable Salad

This recipe is packed with protein from the steak, vitamins and minerals from the vegetables, and good fats from the olive oil. If you’re making this for a large group, you can add a side dish of wild rice to round out the meal. The fresh herb vinaigrette serves as a great homemade salad dressing, so double the recipe if you want leftovers.

Grilled-Steak-and-Tomato-Salad-with-Rum-Vinaigrette-Recipe

Makes 6 servings

Ingredients

1-1/2 pounds beef flank steak, fat trimmed, scored
6 medium Italian plum tomatoes, cut into wedges
1 medium green pepper, sliced
1 medium sweet onion, cut into small wedges
4 ears corn, cooked, cut into 1-1/2 inch pieces
Fresh Herb Vinaigrette

Fresh Herb Vinaigrette

1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons NutraSweet Spoonful or preferred sweetener
2 cloves garlic, minced
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Combine all vinaigrette ingredients in covered jar; shake to mix. Makes about 3/4 cup. Keep in fridge until ready to use.

Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.

NOTE: If desired, steak can be broiled rather than grilled for the same amount of time.

Nutrition Information

Calories: 305
Protein: 25g
Carbohydrates: 18g
Total Fat: 16g
Saturated Fat: 5g

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November 26, 2014

Skinny Recipe: Turkey Cutlets with Citrus Pan Sauce

This is part of my Thanksgiving recipe series. Every day leading up to Thanksgiving, I’ll share a new recipe to complete a wonderful, flavorful dinner without tons of added calories, fat and carbs. Check out past recipes here.

turkey cutlets in a citrus sauce

If the idea of cooking an entire Thanksgiving turkey for hours on end just doesn’t sound appealing, this recipe if for you. Especially if the entire family likes white meat, you can make these turkey cutlets instead of wasting all that dark meat no one wants. Instead of serving them with sodium ladened gravy, try the light and refreshing citrus sauce. Pair with a warm salad like this Baby Spinach and Bacon salad and a nice glass of wine. You’ll have plenty of room for dessert, like the White Chocolate Mousse with Raspberry Sauce from yesterday.

Makes 4 servings

Ingredients

8 slices turkey scaloppini, about 1 ¼ pounds
3/4 cup orange juice
Juice of ½ lemon
Juice of ½ lime
1 tablespoon finely chopped shallots
1 tablespoon Stevia In The Raw® Bakers Bag
1/2 teaspoon ground ginger
2 tablespoon unsalted butter, chilled, cut in small cubes
Salt and freshly ground pepper, to taste

Directions

Coat a large skillet generously with cooking spray and set it over medium-high heat. When the pan is heated, arrange the turkey in one layer. Cook for 2 minutes, turn, and cook the slices for 2 minutes more. Continue turning the cutlets every 2 minutes, until they are white in the center, about 6 minutes. Transfer the turkey to a plate, and cover loosely with foil.
Add the orange, lemon and lime juices, and the shallots to the pan. As they bubble, use a wooden spatula to scrape up any browned parts. Add the stevia and ginger. Boil until the sauce is reduced to 1/2 cup, 3-4 minutes. Off the heat, add the butter and whisk vigorously until it is incorporated into the sauce. Season to taste with salt and pepper.
To serve, place 2 cutlets each on 4 dinner plates and spoon one-fourth of the sauce over each serving.

Nutritional Information

Calories: 290
Fat: 15g
Carbohydrates: 5g
Protein: 31g
Fiber: <1g
Sodium: 230mg

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November 19, 2014

Skinny Recipe: Ham with Cherry Sauce

This is part of my Thanksgiving recipe series. Every day leading up to Thanksgiving, I’ll share a new recipe to complete a wonderful, flavorful dinner without tons of added calories, fat and carbs. Check out past recipes here.

glazed ham with cherry sauce

Turn a plain baked ham into a festive holiday meal with this easy-to-make cherry sauce. Canned (or frozen) tart cherries, pineapple juice and Equal provide just enough sweetness, without the extra calories- save those for dessert!

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October 9, 2014

Skinny Recipe: Chicken Cacciatore

Chicken cacciatore usually involves breaded, skin-on chicken thighs pan fried and smothered with sugary tomato sauce and cheese. To lighten up this recipe, I used skinless chicken breasts, increased the veggies, and decreased the added sugar. The whole family will love this easy dinner and you’ll be proud to serve it!

light chicken cacciatore
Photo courtesy Flickr user alanagkelly

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September 26, 2014

Skinny Recipe: Sweet and Sour Pork with Pineapple

Love Sweet and Sour Pork, but hate the way all that added fat, sodium and carbs make you feel later? Try my lightened up version of your favorite Chinese dish with half the calories of a traditional fast food recipe. The difference is in the extra veggies, stir frying instead of deep frying, and replacing the sugar in the sauce with Splenda. Skip the rice and serve with a big helping of steamed vegetables like mushrooms, celery, bok choy, snow peas, carrots and broccoli.

sweet and sour pork with extra veggies

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