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 ~ Queso Chicken

Hello comfort food!  This will make you feel like you are eating cheesy chicken, yet knowing it's not full of fat.  It was spicy enough that the hubby enjoyed, but not too much where it was too hot for the kids. 

Ingredients:

• 6 boneless chicken breasts 
• 3 teaspoons Taco Seasoning
• 8 ounces cheddar cheese, shredded 
• 1/4 cup light cream or 2% milk
• 1/4 cup light sour cream
• 1/4 cup light may (optional, makes a bit creamier)
• Squash & Zucchini, sliced & either steamed or cooked in a frying pan with olive oil  and 1 tbl butter (side dish)

10 ounce can Ro-tel tomatoes, drained (tomatoes with green chilies)
Season the chicken breasts with the taco seasoning. Grill and keep warm while preparing the queso sauce.
In a medium microwaveable bowl, mix the sour cream, cheese and milk or cream. Heat on stove over medium-high heat to melt the cheese; stir until well blended and creamy. Whisk in the mayonnaise until smooth then stir in the Ro-tel tomatoes. Microwave about 2 minutes on 50% power until heated through. Serve the sauce over the chicken. Garnish with sliced green onions, if desired, and serve the squash & zucchini as a side. 


Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement ~ Chicken & Mushrooms in Garlic White Wine Sauce

Hello low calorie, and lower carb if you wish to serve without the whole grain rice!  This meal was a huge hit at our house.  My husband prefers beef over chicken and hates rice...so I was more than surprised when he (he, being an understater, and never an overstater) told me three times how much he enjoyed the meal, asked me to make it again, and let me know it had the perfect amount of spices in it.  Callie asked for seconds, "more mushrooms please!" and Clayton lapped his up as well.  Score!

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup whole wheat flour
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley (I didn't use this)
• Cooked Brown Rice (desired amount to serve with Chicken)

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. 

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.  ~ Happy Eating Friends! Trina