The Anti-Chicken Fingers Movement ~ Grilled Flank Steak with Tomatoes, Red Onion & Basalmic

Now, after my grilled flank steak fajitas last week, I decided I love flank steak.  Yes, it's a little pricey.  But, it's well worth the money because it's amazing and it's pretty large; they normally come in a 2lb package.  This steak was delicious!  

• 2 lb flank steak, fat trimmed

• kosher salt and fresh pepper

• garlic powder

• 1 tbsp extra virgin olive oil

• 2 tbsp balsamic

• 1/3 cup red onion, chopped

• 3-4 tomatoes, chopped (about 3 1/2 cups)

• 1 tbsp fresh herbs such as oregano, basil or parsley
• Veggies or side dish desired, I used zucchini, yellow pepper & squash

Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed.

Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing. 

Slice steak think on the diagonal; top with tomatoes and serve with your choice of grilled veggies or potatoes.

Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement ~ Tomato & Pasta al Forno

I always love pasta, no matter what kind.  I try to mix up spaghetti dishes, spaghetti pie, pasta pizza, etc.  This   is a new one I tried, and the family loved.  Callie asked to take it to school the next day for lunch, which is huge since she demands the same sandwich, day in and day out.  

Ingredients:

2-TBL extra virgin olive oil

2-cloves garlic, crushed

1-pd lean ground beef

2-14 oz cans of diced italian tomatoes (or regular)

1-tsp dried oregano

1-lb whole wheat pasta (tubes)

8-oz mozz cheese, cubed

2/3 cup fresh parmesan

Direction, heat oil in skillet. Brown ground beef & garlic.  Add oregano and tomatoes, simmer - stirring occasionally until thickened.  Meanwhile cook pasta.  Toss pasta w/sauce.  Place 1/2 of pasta mixture in oiled 9X13 inch pan. Cover with 1/2 the parmesan, then 1/2 the mozzarella.  Layer the same way again, then bake at 400 degrees for 15 minutes.

Serve with salad and your bread of choice!  Happy Eating Friends ~ Trina

The Anti-Chicken Fingers Movement ~ Chicken Pomodoro

I made this meal at a little dinner party I had saturday with friends....and it was absolutely delightful.  I served w/garlic mashed red potatoes (recipe below) and salad.  Enjoy!


Ingredients:

3 Chicken Breasts, sliced in two pieces/in half so they are thinner. 

2 TBS olive oil

1/4 cup white cooking wine

1/2 cup chicken broth

2 TBS fresh lemon juice

1/2 cup tomatoes, chopped

2-4 TBS heavy cream (I did use heavy but I think you could use FF 1/2 & 1/2 or light and it would be great)

1/3 cup scallions, mincedsalt and pepper to taste

flour for dredging

2 cloves fresh garlic

For Garlic Red Mashed Potatoes:

8 Red Potatoes, sliced w/skin ON

3-5 TBL Smart Balance Butter

3 TBL of Sour Cream
Garlic Salt & Pepper to taste

Directions:

1. Season cutlets with salt and pepper. You can pound the chicken to make it thinner...it will cook much faster, as well.

2. Dredge in flour shaking off excess.

3. Add oil to skillet and saute chicken for a couple of minutes on each side.

4. Transfer to a platter and pour off fat(if any).

5. Deglaze pan with 1/4 cup wine(or chicken stock). Cook for about 2 minutes.

6. Add 1/2 cup chicken stock and lemon juice....you can add some garlic if you like(purely optional).

7. Return chicken cutlets to pan and cook for one minute on each side.

8. Remove the chicken and place on a warm serving platter.

9. To the skillet and sauce add the tomatoes, garlic and cream. Make sure your heat is on low and just heat through for about a minute or so. You don't want the cream to boil.  If you are low on the juices from earlier mixture, add a bit more wine/chicken broth as neccesary.

10. Pour sauce over chicken and garnish with scallions. 

For Garlic Mashed Potatoes:

Boil potatoes until completely cooked, mix w/electric mixer & ingredients (don't over mix!)

Serve w/Salad!  Happy eating friends!

The Anti-Chicken Fingers Movement ~ Beef Stew on Toast

This is one of those meals that's healthy but awesome...it's almost a comfort food though it doesn't sound like it.   I was skeptical when first making it as there are so few ingredients...however, it's packing with flavor.

Ingredients:
1-Pd lean ground beef
salt & pepper
1 1/2-TBL olive oil
1- Medium onion, chopped
3- Cloves of garlic, minced (I suggest fresh)
1- 15.5 oz can of fat free beef broth
2-TBL flour or cornstarch
1-14/5 oz can of diced tomatoes
1-Can cut green beans

4 to 6 slices of whole wheat bread, cut diagonally or 4-6 whole wheat rolls toasted

Directions: In large, deep, nonstick skillet cook the ground beef for about 10 minutes or until cooked.  Season to taste w/salt & pepper.  Remove beef & put in a bowl.  Warm oil in same skillet over medium-high heat, add onion and garlic, stirring often until tender.  In small bowl whisk together beef broth & flour or cornstarch until blended smooth.  Gradually stir into skillet and bring to a boil.  Stir in tomatoes & the juices.  Cook stirring about five minutes, until slightly thickened.  Add green beans and ground beef to the skillet and cook another 7 minutes or until heated through and bubbly.  Serve over toast!  ~ Happy Eating Friends, Trina

The Anti-Chicken Fingers Movement ~ Roasted Tomato Basil Soup

Why not start the new year off healthier.  Not necessarily to just be fit and in shape, but to be healthier!  People make fun of my style of eating...but my family is healthy and I had an awesome health rating come back from work on some tests we did on how healthy we were in regards to eating style, working out, lifestyle, and blood work.  This doesn't just equal being thin.  It means I'll live longer, I have less risk for cancer and other diseases...and I'm passing these same healthy habits along to my kids...who will also be less at risk for the common diseases now in America.  So...make fun of me all you want!  I'll be running, swimming, camping and fishing while the crappy eaters are either dead or in the hospital!  Join me on the journey! Just sayin! This recipe is awesome!  Great for winter, and it freezes well!

ingredients:

2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Happy Eating Friends!

Holiday Recipe Spectacular ~ A Holiday Brunch: Sourdough Strata

Sourdough Strata with Tomatoes and Greens, perfect for a holiday brunch with the family, and maybe a mimosa if you desire.  There's nothing like cooked tomatoes in any Italian recipe, they are delicious!  This could also go for our Anti-Chicken Fingers Movement Recipe, you can cook this anytime of the year.  Takes about 2 1/2 hours, ENJOY!

Ingredients

• 8 plum tomatoes, quartered lengthwise
• 1 tablespoon chopped fresh thyme
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 cups whole milk
• 8 large eggs
• 10 ounces mixed Italian cheese, grated (about 3 cups)
• 1 cup grated parmesan
• 1/4 teaspoon cayenne pepper
• 1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
• 4 cups chopped greens, such as kale, spinach or arugula.  I would suggest spinach.  A great way to sneak in a healthy veggie & it's delish.

Directions

Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.

Whisk the milk, eggs, italian cheese, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.

The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.

The Anti-Chicken Fingers Movement ~ Healthy & Hearty Pasta

Okay, so the other night I was getting ready to make beef strog, and realized I didn't have enough sour cream.  Soo...I proceeded to pull everything out of the cabinets I had and just "made up" this dish.  It turned out pretty dang tasty too!  Also, I included how I makde the ranch dressing that I use for our salads.  Yes, it's made from a packet, but usually the dressing mix calls for mayo & sour cream, which I hate.  I don't like most pre-made dressings either, unless they are at a restaurant, so I make my own.

Pasta 
1-Pd Lean Ground Beef
1/2-Pd Lean Pork Sausage (use the other 1/2 pd for breakfast in an egg omelet!)
6-oz of noodles (I'm guessing here-cook more if you like more noodles, and then only add to the dish as much as you prefer)
3-14.5 oz cans of Diced Tomatoes
2-Tsp Italian Seasoning
3-Cloves of Fresh Garlic, minced
Salt & pepper to taste
1-small can of mushrooms, or a handful of fresh mushrooms diced
1-Onion

Salad
1-Packet Ranch Dressing powder mix (not the dip!)
16-oz of light Sour Cream
3-Tbl of milk (or enough so that the dressing has a creamy consistency
Any kind of mixed greens & tomatoes, onions or whatever type of veggies you like with your salad

Brown the hamburger & the sausage together, adding the onion and garlic to cook once nearly browned.  Cook until the onion is tender.  Cook the noodles separately according to package directions.  Add the mushrooms to the meat mixture, along with and Italian seasoning, and salt & pepper.  Add the diced tomatoes, bring to a boil, then reduce heat to low and let the juices & seasonings simmer, covered for up to 20 minutes.  Add the drained noodles to the meat mixture, to your desired mix of the two.

Mix the dressing mix, sour cream, and milk to the right consistency, and serve with the salad.

Happy Eating Friends! ~Trina