Diabetic Dish of the Week – Grilled Steak with Roasted Garlic Paste

June 4, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Grilled Steak with Roasted Garlic Paste. Get that grill fired up for this week’s recipe of Grilled Steak with Roasted Garlic Paste. Sirloin Steak topped with a Roasted Garlic Paste (recipe included). The Steak and Roasted Garlic Paste are only 230 calories and 4 carbs! This recipe comes from one of my sites and Magazines, the Diabetes Self Management website and Magazine. At the Diabetes Self Management site you’ll find an excellent and huge selection of Diabetic Friendly Recipes. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Steak with Roasted Garlic Paste
Hosting a cookout this weekend? This hearty Grilled Steak is the perfect centerpiece to your barbecue. Flavored with fresh garlic, parsley, Parmesan and pepper, this low-carb, juicy entree is sure to be a hit with all your guests!

Preparation time: 20 minutes. Cooking time: 10–15 minutes. Baking time: 30–40 minutes (for garlic).

Ingredients
1 garlic bulb (with about 12–16 cloves)
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
4 lean sirloin steaks (4 ounces each), trimmed of visible fat

Directions
Preheat oven to 350°F. Cut 1/2 inch off the top of the garlic bulb, and rub the cut area with a bit of olive oil. Wrap in a piece of foil to seal, and bake about 30–40 minutes until soft. Cool bulb enough to handle. Wrap a towel around the warm bulb and squeeze the bulb to expel the flesh into a small bowl. With a fork, mash the garlic into a paste. Add olive oil and mix well. Add parsley, cheese, lemon juice, and pepper.

Broil or grill steaks until almost to desired doneness. (For medium steak, internal temperature should be about 165°F.) For last 2 minutes of cooking, spoon garlic mixture on top of steaks in an even layer. (Garlic paste can also be used to coat four 4-ounce chicken breasts or 1 pound of shrimp.)

Yield: 4 servings.

Serving size: 1 four-ounce steak.

Nutrition Facts Per Serving:
Calories: 230 calories, Carbohydrates: 4 g, Protein: 31 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 64 mg, Sodium: 128 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-steak-with-roasted-garlic-paste/

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Healthy New York Strip Steak Recipes

June 4, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy New York Strip Steak Recipes. Delicious and Healthy New York Strip Steak Recipes with recipes including; Steak and Vegetables with Chimichurri Sauce, Skillet Steak with Mushroom Sauce, and Steak Diane. Find these recipes and more all at the EatingWell website. Enjoy and Make 2109 a Healthy One! http://www.eatingwell.com/

Healthy New York Strip Steak Recipes
Find healthy, delicious New York strip steak recipes, from the food and nutrition experts at EatingWell.

Steak and Vegetables with Chimichurri Sauce
Originally from Uruguay and Argentina, chimichurri is a sauce or marinade with the main ingredients being fresh parsley and garlic. In this recipe it is paired with grilled steak, zucchini and tomato skewers………………….

Skillet Steak with Mushroom Sauce
This steak, broccoli rabe and pea dinner is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushroom, broth and grainy mustard to make a thick and delicious sauce…………….

Steak Diane
A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans…….

* Click the link below to get all the Healthy New York Strip Steak Recipes
http://www.eatingwell.com/recipes/19145/ingredients/meat-poultry/beef/steak/new-york-strip/

“Meatless Monday” Recipe of the Week – Chilaquiles

September 28, 2015 at 5:35 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Chilaquiles. Made with fried eggs, avocado, jalapeño, and even a little beer! It’s from the PBS/Recipe website. http://www.pbs.org/food/recipes/

 

Chilaquiles

This Chilaquiles recipe is a Mexican dish featuring fried eggs, avocado, and tomato sauce.Cooksrecipes 2
Ingredients
1/2 jalapeño
1 (15-ounce) can of crushed tomatoes (I had fire-roasted in my pantry and it was amazing, but definitely not necessary)
1 shallot, minced
1 1/2 tablespoons of tomato paste
1/3 cup beer
Salt
Pepper
Tortilla chips
1/2 cup Monterey Jack cheese
3 large eggs
1 radish, thinly sliced, as garnish
1/2 avocado, as garnish
Handful of cilantro leaves, as garnish
1 ounce cotija cheese, crumbled
Directions
1 – Place the jalapeño on the grates of the gas range. Turn the flame to medium and char the jalapeño, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the jalapeño, removing the seeds and thick membrane.
2 – To a blender, add the diced jalapeño, can of tomatoes and pulse until smooth.
3 – In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Pour in the blended up tomato puree, beer and a pinch of salt and pepper. Simmer, uncovered, stirring frequently, until reduced by nearly half, about 10 minutes.
4 – While the sauce is reducing, preheat your broiler. On a parchment-lined (you could also use foil), spread out the chips in a mostly even layer. When the sauce is ready, spoon it over the chips. Use it all up! Sprinkle the top with the cheese and transfer to the broiler, until melty, about 3 to 5 minutes. (Be sure to keep an eye on it because it melts quickly!)
5 – Meanwhile, fry up a few eggs. When the cheese has melted, top with the eggs. Garnish with the thinly sliced radishes, avocado, cilantro leaves and cotija cheese.

http://www.pbs.org/food/recipes/chilaquiles/

“Meatless Monday” Recipe – Broiled Mushrooms Teriyaki

September 1, 2014 at 8:40 AM | Posted in Meatless Monday, mushrooms | 1 Comment
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It’s “Meatless Monday” and this week’s recipe comes from one of my favorite sites, Cooks Recipes (http://www.cooksrecipes.com/index.html) It’s a great sounding side dish, Broiled Mushrooms Teriyaki.

 
Broiled Mushrooms Teriyaki

Served in small side portions, this aromatic preparation complements Asian noodle or rice dishes.Cooksrecipes 2

 

 

Recipe Ingredients:

3 tablespoons good-quality teriyaki sauce
1 teaspoon dark sesame oil
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon agave nectar or natural granulated sugar
16 ounces mixed fresh mushrooms, any variety (choose from a combination of portabella, shiitake, cremini, baby bella, or others)

 

 

Cooking Directions:

Preheat broiler (unless using a toaster oven).
Combine the first 4 ingredients in a mixing bowl and stir together.
Wipe the mushrooms clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (unless you’re using large portabellos—slice them 1/4 inch thick).
Combine the mushrooms with the teriyaki mixture and stir together. Arrange in a shallow foil-lined pan and pour any excess marinade over them.
Broil in the oven or a toaster oven for 4 minutes, and stir. Broil until the mushrooms begin turning dark and are touched by charred spots, about 4 to 5 minutes. Remove from the broiler and transfer to a serving container.
Makes 4 to 6 servings.

 
http://www.cooksrecipes.com/mless/broiled_mushrooms_teriyaki_recipe.html

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