Now that you have my steak spice mix done, here’s a recipe to use it on! This is a Weight Watcher friendly recipe to boot!
- 1 lb boneless sirloin or striploin steak
- 2-4 tsp of steak spice mix
- 2 large red/orange peppers cut into large chunks
- 2 red onion sliced thickly
- 1/2 lemon, seeded
- 1/4 cup chopped parsley
- 4-6 hours before dinner, generously spice your steak, wrap and refrigerate.
- Now you can use the same seasoning on your veggies.
- Prepare your grill for cooking. We use COOKINA mats that require no spray or grease. They are amazing, look it up! We got ours at Canadian Tire but I’m sure Walmart or Costco would carry them too.
- Place your veggies on the mat and grill. and the lemon too.
- Cook the steak to your liking. Let stand on your sutting board for a few minutes, wrap with foil to keep warm.
- Once the veggies are cooked, squeeze the lemon over them, add in the parsley, toss and serve along the meat mmm.
- Slice the steak on a slant, across the grain.
Seeing that it is Father’s Day weekend, I thought I’d share my homemade steak spice mix. It is easy and quick to put together and has no additives that you can’t pronounce! Go ahead, make a batch and spice up Dad’s life with a nicely seasoned steak!
- 4 tbsp. coarse sea salt (may use less if you like)
- 2 tbsp. ground black pepper
- 2 tbsp. onion powder
- 2 tbsp. onion flakes dehydrated
- 2 tbsp. garlic powder
- 1/2 -1 tbsp. of chili flakes (to taste)
- 1 tbsp. thyme leaves
- 1 tbsp. rosemary leaves or ground
- 1/2 tbsp. coriander or dried cilantro
- Mix all together in a mason jar and give a good shake! Label it, you’re done!
- Great on steak, kebobs, chicken, pork, lamb etc! Enjoy!
Now that I am back on that WW wagon, I have been getting creative with my breakfasts! Here’s a favourite that fills you up, is healthy and only, drum roll please… 1 point! I know right? Truly it is delicious. I do both the stove top method and on busier days, I use the microwave! Here’s what I do:
- 4 egg whites ( I buy a little carton, easier)
- 1/2 cup kale chopped
- 1/2 cup chopped mushrooms (fresh or canned)
- any other veggies (onions, peppers etc)
- hot sauce to taste
- 1/4 cup salsa
- Fry pan method: Spray your non stick pan . Add in your veggies and sautee till golden. Add in the egg whites.
- When done add the salsa. Serve up with 1 cup of chopped fresh fruit! Voila 1 point breakfast!
- Microwave directions: Spray your microwave-able dish with Pam, add your veggies then egg whites.
- Top that with the salsa. Cover and nuke for 2 minutes, 30 seconds.
- Serve up with a side of fruit and voila, 1 point breakfast! Filling and delicious.
Do you ever get tired of boring chicken? I eat it probably 5 times a week and really needed a kick! So here’s what I did and it was so good! You could do this with either breasts or thighs.
- 4 boneless/skinless chicken breasts or 8 thighs
- 2 tbsp. of non-fat yogurt or mayo or goat’s yogurt
- sirachi/ rooster sauce to taste, a little or a lot
- 1 lemon zest/juice
- 2-3 cloves of garlic minced
- salt and pepper
- Salt and pepper the chicken.
- Zest your lemon then use it for juice.
- Mix the rest of ingredients in a big Ziploc bag.
- Add in the chicken.
- Let sit in fridge for 2-24 hours!
- Grill on the BBQ till pink is gone.
- Eat on a bun with tomato, lettuce, bacon, mayo or as is or sliced and put over top your ceasar/any salad!
Tomorrow I will be having the kids for dinner, and I thought I’d do up a little something for an appetizer, what to have, what to have? After a bit of browsing, I found a seafood concoction by the Barefoot Contessa which inspired me. I didn’t use her recipe but it inspired me none-the-less! Here’s what I did:
- 1 kg of seafood ( I used calamari, shrimp, octopus and mussels, no shells)
- 2 tbsp. olive oil
- 2 lemons (zest and juice of 1 1/2 and slice the other half, very thing)
- 2-3 cloves garlic crushed
- red pepper flakes to taste
- 1 tsp oregano
- 1/4 cup fresh parsley
- 1 tomato diced finely
- salt and pepper to taste
- Cook the seafood as directed on package. I used frozen seafood and steamed it. You could poach it in white wine for a lovely taste as well.
- Make your dressing with all the other ingredients except the sliced lemons.
- Add the cooked and cooled seafood to the dressing in a large bowl. Let sit overnight.
- Serve in chilled martini glasses or other fancy glass, garnished with a lemon slice or two and a basil or mint leaf. This should give you 6-8 appetizer servings@ 4 WW points each.
So this recipe was inspired by http://www.freshfitandhealthy.com but of course, I had to change it up a bit to suit my needs. But it sounded so good, I had to give it a go! Incidentally this can be used as a dip as well as a stuffing for your chicken. It is delicious! Here’s what I did:
- 4 chicken breasts, boneless/skinless butterflied
- 2 avocadoes
- 1 can artichokes, drained
- 1/2 cup basil fresh
- 3 tbsp. pine nuts
- 1 tbsp. lemon juice
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp paprika
- 1 tbsp. basil, dry
- 1 tbsp. thyme leaves
- 1 tbsp. onion powder
- 1 tsp garlic powder
- 1 tsp chili flakes
- Season your chicken breasts with the spice mix, inside and out. don’t need to use it all.
- In your food processor, toss in the avocado, artichokes, pine nuts, basil and lemon juice. Process till all well blended. It can be as chunky or smooth as you prefer. You can add a tsp of the seasoning while it’s working as well if you like.
- Now take your butterflied chicken and stuff with the filling. Secure with a toothpick if need be.
- If you have extra filling, serve it as an appetizer with veggies or crackers, or nachos.
- Bake the chicken breast, on parchment covered trays, at 350 for 40-60 minutes depending on your oven.
- Serve with a large salad and enjoy!
This is a little snack idea I came across on Pinterest posted by garlicdiaries.com. I think it’d make a great salad topping as well as a great little nibble snack! Easy to do, great to eat and healthy too! It is 2 points per 1/4 cup for my WW friends!
- 1 bag of frozen edamame beans(1 lb)
- 1 can of chick peas, drained and rinsed ( 14oz can)
- 1 tbsp. olive oil
- spice of your choice
- Shell the beans, reserving the beans in a dish.
- Add the chick peas to your beans.
- Add the oil and seasons of choice. Stir and place on a parchment covered tray.
- Bake at 375 for 30 minutes, stirring every 15 minutes.
- Spice options: cayenne, soy sauce, chilli powder, garlic, onion powder, curry etc.
- Enjoy on their own or top a salad with!
- Each 1/4 cup serving is 2 WW points! Enjoy!