The Anti-Chicken Fingers Movement ~ Flash Pan Beef Fajitas

I originally got this recipe from weight watchers and morphed it into my own recipe.  The thing I don't like about weight watchers/counting points is that if you eat wheat anything, because it may have more calories, it's higher points than eating white.  I believe the health benefits, and the fact whole grains are harder to break down....make the entire points system idea fruitless for long-term goals.  It's great for learning portion control and healthy fats, but not so good when it comes to whole grains.  Below is my version of the meal.

Ingredients:

12-oz boneless sirloin steak, trimmed & thinly sliced
2-tsp ground cumin
1 1/2-tsp blackened steak seasoning
1/4-tsp of salt
1-TBL of olive oil
2- Green Bell Peppers, thinly sliced (can substitute one for another color such as red or yellow if you wish)
1- Lg onion, diced
4 - Whole wheat 8-inch tortillas
1- Lime, cut into wedges (this made the meal)
light sour cream (optional)
salsa (optional)

Combine first four ingredients in a medium bowl; toss well.  Heat oil in a skillet over medium-high heat and steak mixture to pan until cooked, remove from pan.  Add vegetables to pan (if you need a bit more oil to saute, add it), saute 2 minutes.  Add steak back to pan and cook 30 seconds or so until fully heated.  Squeeze lime juice over the mixture, serve over tortillas with sour cream or salsa as desired.

Happy eating friends! ~Trina

The Anti-Chicken Fingers Movement~Healthy Beef Stroganoff

I love beef stroganoff, however the traditional dish is packed with fat & calories, so I decided to do some researching to find a lower fat, yet tasty version of this meal.  I finally found one I liked in the Eat Up, Slim Down cookbook, which I changed slightly to fit what I was looking for.   The lighting in my kitchen isn't that great for photos...so while the pictures my not reflect it, this recipe tastes fantastic!



1-TBL Olive Oil
1-Pd or so of tenderized stew meat.  This part is important, if it's not tenderized, you must tenderize it yourself or cook it for a MUCH longer time.  I suggest the tenderizing, as it cooks so much quicker.
1-small or medium onion

Ground Black Pepper & Salt
2-cups Beef Broth
1-TBL Worcestershire sauce
1-can (4 oz) sliced mushrooms, or 2 cups sliced fresh mushrooms
1/2-PD wide whole wheat egg noodles (which Walmart didn't have as you can see, so I used whole wheat spiral noodles, use whichever noodles you like)
1-cup Light Sour Cream
3-TBL Flour

In large nonstick skillet over medium-high heat, warm the oil.  Add beef & onion, and salt & pepper, cook about 10 minutes or until browned & onions are tender.  Add broth,Worcestershire sauce & mushrooms; bring to boil.  Reduce heat to low, cover and simmer, stirring occasionally for 10 minutes or so (if meat is not tender, you will need to cook about 25 minutes.  Meanwhile, cook noodles according to directions.  In small bowl, whisk together sour cream and ONLY 2 TBL of flour.  Add to meat mixture, and stir into bubbling strew and cook, stirring, about 5 minutes, or until thickened.  Here's where the extra TBL of flour comes in.  I like my sauce a bit thicker, so I add it and continue to cook as it thickens.  If you like the lighter consistency, don't add the third TBL of flour, or only sprinkle part of it in until you reach desired thickness of sauce.  You can always add more broth too if too thick of consistency.  Serve the stroganoff over the noodles.  I like to serve with sourdough bread, and that's it.

Happy Eating Friends! ~Trina