This is a recipe that I literally dreamt up! I mean does everybody dream about food like me? It turned out very well and I thought I’d share with you all! I hope you like it too! I like to cook healthy and easy to prepare foods. I also like it when they are delicious and look great, so this recipe gets 4 stars from me! Here’s what I did:
- 1 pork tenderloin
- 8 0z of mushrooms, sliced thin
- 8 oz spinach chopped
- 1 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 3 slices of turkey bacon or real bacon if you’d like.
- Rib rub or Montreal steak seasoning (See recipes in my spices/seasonings category)
- First you need to sautee the mushrooms and spinach in the olive oil till they are wilted and well done.
- Add the vinegar and reduce till most of the liquid is evaporated. Set aside.
- Take your tenderloin and slit down the length of the meat. Flatten but no need to pound it. Season to your liking.
- Lay the mushroom/spinach mix down the center of the meat.
- Roll the meat up being careful to keep all the filling inside the meat, and secure with toothpicks or use butcher’s twine.
- Wrap the roll with the bacon and again secure with a toothpick per piece of bacon. Season again if you’d like.
- Wrap in plastic wrap and let the meat rest for a few hours in the fridge.
- Now it can be grilled till nice and golden on all sides, on the BBQ or you can bake it in the oven till the meat is fully cooked.
- If using the turkey bacon it is 1 WW point per ounce.
- Let sit for 5 minutes then slice to serve.
Going to be serving spinach and mushroom stuffed tenderloin this weekend, these will be a great addition, don’t you think? Maybe a side of asparagus…mmm
Originally posted on My Sweet Marie:
This gluten-free side dish will go with just about anything! Enjoy it with pasta, steak, fish or chicken. In fact, serve them with pork chops,lamb chops or roasts!! Easy to-do and so tasty!
- 2 Tbsp olive oil
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 2 cups mushrooms, sliced
- 2 Tbsp GF balsamic vinegar
- Add all ingredients to a fry pan, except the vinegar, and saute until mushrooms are browned.
- Add vinegar and continue frying until liquid is mostly absorbed (30 seconds) and has reduced to a glaze.
Making this again….so good…thinking of the Aussie family! Zero point salad unless you add the feta!
Originally posted on My Sweet Marie:
Jane made us this salad on our very first night in Aussie, I was so impressed. It’s fresh, low-calorie as it needs no dressing and tasty as can be! Five star recipe!!
- 1/2 small watermelon, scooped out and cubed
- 1/4 cup chopped and minced mint
- 1/4 cup chopped and minced fresh parsley
- 1/2 red onion sliced thinly
- 4 oz feta cheese (optional)
1. Simply toss all the ingredients together and serve! You will love this!
I mentioned my oatmeal in jam jars in my previous post and somebody asked me what that is. Well, simply put, I make my own instant oatmeal, they are great for camping or for breakfast any day! The difference is mine is gluten-free, and has no preservatives in it! You prep them ahead of time then all you do is add hot water and ta-da, you have oatmeal! Here’s how:
- 1/4 cup oatmeal (I use gluten-free but any work)
- 1 tsp maple sugar or brown if you like
- 1/4 tsp cinnamon
- 1 tbsp. raisins
- 1 tbsp. milk of choice
- Place all of the ingredients in a jam jar (except the milk). Seal with a lid.
- To serve, add 1/2 cup of boiling water, re-seal the lid.
- Stir and add milk to cool a bit. Eat right out of the jar!
- 2 WW points if done as above.
- You can change it up by varying the spice or fruit. You could do cranberries, apricots, dried apples etc. Pumpkin spice would be nice or vanilla too.
- Enjoy with a side of fruit for a healthy wholesome breakfast.
Well, I just got home from a disappointing weigh-in. I spent the weekend with my grand-children and family camping. We had a fantastic time, we played on the beach, we sang songs by the campfire, we ate yummy foods, forbidden foods and drank yummy drinks! OK maybe too many yummy foods and drinks. Should I be angry at myself? Should I be ashamed that I had a quality weekend with my family? Well, the Pollyanna in me chooses to learn from this experience rather then be angry.
Going into the weekend I did plan for the trip. I cut veggies and fruit so they were readily available, I made my foil packs, portioned to a healthy point value, I planned a drink that is low in points (coconut rum with water and lime, delish) and easy to make. I planned on getting loads of activity points in by walking and playing on the beach. Plans are good if you actually follow through with them, I did on some of this but not all. Also, you shouldn’t drink most of the bottle of rum because it gets harder to track the points!
So the truth is, I did eat my veggies and fruits. I even ate my canning jar oatmeal that I prepped for my breakfast. But I also ate a pancake or two that I made for the kids, I also had a chip or three when the others were having them. So I should be angry with myself but I’m not. Normally I would be but today, after a great meeting with some really great people, I realize that it’s ok to screw up, to step back now and then as it helps us appreciate the good weeks. It’s ok to mess up as I know that next time I camp, there’ll be no chips or pancakes(or coconut rum)! I will track next time I go and before I put that candy in my mouth, I will have to decide if I can ‘afford’ the points. So, lesson learned.
So, you say, what is the motivating factor? Well at the meeting we discussed what will get you back on track, some said I’ll read my “success handbook”, some said “I’ll re-boot”, start over, some said “I’ll plan this week”. Those are all great ideas and I do have my success handbook out already but what motivated me was on the way out the door, I said to Mike, let’s see who loses the most this week, and he said sure, let’s do it! Well, I am a very competitive person so watch out Mike! You know I’ll lose now!
So my plan is simple, I will exercise in some form of activity, everyday. I will plan my meals and likely see fish on there a lot this week! I will track. I will drink my water (sans coconut rum). I will eat protein at every snack or meal, that’s what keeps me full and not wanting junk.
So ladies, gents, what will you do this week to stay on track, to keep motivated? I’d love to hear your comments!
Camping can be a lot of fun but not if you have to work all the time that you are there! In anticipation of this, I made our foil packs for one of our camping dinners! All we had to do is pop them on the Barbie for 45 minutes and ta-da, dinner was served! Here’s what I did:
- 4-5 oz per person of meat (beef, chicken, pork, lamb etc)
- 2 cups per person of Veggies (carrot, onion, mushroom, peppers, zuch, brocc, cauliflower, etc)
- potatoes if using,(mini are nice as you can portion easily)
- foil wrap
- olive oil or Pam spray
- If you want to marinade the meat, go ahead and do that first. For beef I like to do soy sauce with italian dressing, set aside. Have your meat cut into bite sized portions. For chicken, I usually do garlic and lemon juice but again, you could do Italian dressing. I make my own Italian but any will do.
- Have your veggies washed and cut into the bite size you like. If it’s a veg that cooks faster then others, you may want to cut that into a larger size, like cauliflower.
- Divide your meat into the number of portions you are working on. Same for veggies.
- Take a sheet of foil or parchment, say 8×10 and grease with either olive oil or pam spray so there’ll be no sticking!
- Lay your meat on the foil and top with your veggies. At this point you can top the whole thing with a tsp of olive oil and your seasonings. You could do Cajun, Italian, Montreal steak spice or just about any at all.
- Seal the foil/parchment so that they are completely sealed. Now double up with another piece of foil.
- Now I go over and above and put each package in a large Ziploc and then I put them in the cooler or fridge till ready to use. I usually make these the day before going or the morning of and sometimes they will sit in the cooler (with lots of ice) for 2 days!
- Take them from cooler and toss on the Barbie when you get back from the beach all tired and exhausted!
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.