Monday, January 11, 2010

Decadent Diet

So, tonight's dinner was packed full of flavor but was short on the extras. Yes, folks, it's that time again. The time in which I begin to feel guilty about all of my culinary misdoings throughout the holiday season. Holiday season being subjective, because I tend to be a bit gracious with the butter and cream (if you haven't noticed). The thing is, I don't mind cutting back on the fat and calories, unless of course, it cuts back on the flavor.
Tonight's menu consisted of a Piedmontese Beef Strip Steak, with Scampi-style Onions, Smashed red Potatoes and Spinach, and a beautiful green salad stocked with vegetables. Sounds decadent doesn't it? Check out the recipes below and try it out...you'll feel guilty that you don't feel guilty after eating it. Always keep in mind though, that portioning is everything...don't get carried away or all that hard work preparing a healthier dinner will be for nothing.

I prepared the beef very simply. I just rubbed it with a bit of garlic, smoked paprika, salt and pepper. Then I grilled it for 4 minutes on both sides. If you do get hold of Piedmontese Beef , it takes quite a bit less cooking time, you should check it out. I purchase mine in bulk (1/4 cow) from a local farmer, which if you have a bit of freezer space is a great way to purchase your meat.
Super Smashed Red Potatoes and Spinach

10 small-medium red potatoes, cleaned and halved
2 cups fresh spinach
1/2 cup fat free sour cream
1/2 cup fat free cottage cheese
1 teaspoon lemon pepper
1/2 teaspoon salt
3 green onions, chopped
2 tablespoons margarine or spread
2/3 cup sharp cheddar cheese, shredded
In a saucepan, boil the potatoes until tender but not overcooked. Preheat the oven to 400 degrees. Drain water off of the potatoes and gently mash by hand with a masher preferably. the purpose is not to make creamy mashed potatoes but to break them up. Next stir in all remaining ingredients except for the shredded cheddar. Spray a gratin dish with cooking spray and pour mixture in. Bake for 15 minutes, top with the shredded cheese and bake for an additional 5 minutes.
Scampi Style Onions
2 large onions, sliced thick
3 garlic cloves, finely minced
1 tablespoon fresh parsley, finely chopped
2 tablespoons of Heinz 57 Steak Sauce
1/2 a lemon's juice
pinch of salt and pepper
In a saute pan, saute the onions in just a bit of olive oil. As the onions are nearing translucent, throw in the garlic and saute for a few more minutes. Add the remaining ingredients and cook for an additional minute or two. If you would like you could add a tablespoon of margarine to finish it off but it is not necessary.
You know how to make a green salad right?

OOh it was so YUMMY!

1 comment:

Cinnamon-Girl Reeni♥ said...

What a mouth-watering dinner! I really LOVE those potatoes!!