Grilled Flank Steak and Vegetables
Servings: 4
Calories: 372kcal
- 1 lb flank steak
- 1/2 tsp salt
- 1 tsp black pepper
- 1 medium eggplant
- 2 medium bell peppers
- 6 tbsp Bertolli extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 garlic cloves
- 1/3 cup fresh flat-leaf parsley
Heat grill to medium-high heat.
Season the steak with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
While steak is cooking, sliced eggplant into four 1/2" thick rounds and quarter and seed bell peppers. Brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper.
Grill until tender, 4 to 5 minutes per side.
Mince garlic cloves and chop parsley. In a small bowl, combine the remaining oil, vinegar, garlic and parsley to make a vinaigrette sauce.
Divide the steak and vegetables onto 4 dinner plates. Spoon sauce over the vegetables or serve on the side.
Calories: 372kcal | Carbohydrates: 5g | Protein: 25g | Fat: 28g | Cholesterol: 43mg | Sodium: 319mg | Potassium: 532mg | Fiber: 3g | Calcium: 37mg | Phosphorus: 202mg
Tangy Roasted Vegetables
Servings: 6
Calories: 141kcal
- 2 cups red potatoes
- 1/2 medium red bell pepper
- 1/2 medium yellow bell pepper
- 1 cup mushrooms
- 1/2 cup zucchini
- 1 tbsp minced garlic
- 1/4 cuo Bertolli olive oil
- 2 tsp dried rosemary
- 1/2 tsp black pepper
- 2 tsp balsamic vinegar
Cut potatoes into 1" cubes. Place in a large pot of water and boil for 10 minutes. Drain water, add fresh water and cook until tender.
Cut bell peppers into bite-sized pieces, cut mushrooms in half, slice zucchini and mince garlic.
Add the bell peppers, mushrooms, zucchini, garlic, olive oil and rosemary to potatoes. Mix well.
Spread vegetables on a broiler pan, sprinkle with black pepper, and broil for 12 to 15 minutes, until vegetables are slightly browned at the edges. Stir a few times during cooking.
Add vegetables back to the large bowl and toss with the balsamic vinegar. Serve hot or at room temperature.
Calories: 141kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Cholesterol: 0mg | Sodium: 7mg | Potassium: 240mg | Fiber: 2g | Calcium: 20mg | Phosphorus: 48mg
Roasted Rosemary-Cauliflower
Servings: 9
Calories: 32kcal
- 6 cups cauliflower florets
- 1 tbsp fresh rosemary
- 1 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Preheat oven to 450° F.
Cut cauliflower florets into bite-size pieces. Chop rosemary.
In a large bowl, toss cauliflower with remaining ingredients.
Spread seasoned cauliflower on an ungreased baking sheet. Roast for 15 minutes; remove from oven and stir.
Continue roasting for 10 minutes or until cauliflower is tender and lightly browned.
Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Cholesterol: 0mg | Sodium: 80mg | Potassium: 204mg | Fiber: 2g | Calcium: 16mg | Phosphorus: 30mg
Healthy Green Juice
Great healthy drink for detoxing or just because! Adjust fruit and veggie amounts to suit your personal taste. More apple equals a sweeter drink. Store any extra in a glass jar in the fridge for up to a day. Shake before drinking. If you don't have a juicer you can still enjoy this healthy drink. simply core the apples and chop the veggies into manageable-sized pieces and use your food processor or blender for a more pulpy drink.
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 2
Calories: 143kcal
- 2 green apples, halved
- 4 stalks celery, leaves removed
- 1 cucumber
- 6 kale leaves
- 1/2 lemon, peeled
- 1 (1 inch) piece fresh ginger
Process green apples, celery, cucumber, kale, lemon, and ginger through a juicer.
Calories: 143kcal | Carbohydrates: 36g | Protein: 4.1g | Fat: 1.1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 95mg | Potassium: 883mg | Fiber: 7.7g | Calcium: 161mg | Iron: 2mg
Beef and Vegetable Stir-Fry
The Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Make it even lighter by serving it over riced cauliflower instead of rice.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Entree, Main Course
Servings: 4
Calories: 333kcal
- 1 lb top sirloin steak boneless
- 4 cups assorted fresh vegetables: sugar snap peas, broccoli florets, red and yellow bell pepper, onion and green onion
- 2 cloves garlic, minced
- 1/4 cup light soy sauce
- 1/4 cup water
- 1/2 tsp ground ginger
- 1/2 tsp crushed red pepper flakes
- 1-2 pkts Splenda or Stevia brand sweetener
- 2 cups hot cooked rice
- 2 tbsp unsalted dry-roasted peanuts (optional)
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
In a measuring cup, combine soy sauce, 1/4 cup water, ground ginger, Stevia, and red pepper flakes. Mix well.
Return all beef and vegetables to pan. Add contents of measuring cup and heat through. Serve over rice or riced cauliflower. Sprinkle with peanuts, if desired.
Calories: 333kcal | Carbohydrates: 32g | Protein: 25.2g | Fat: 9.6g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 580mg | Potassium: 326mg | Fiber: 2.1g | Calcium: 25mg | Iron: 2mg
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