This is one of those recipes that isn’t much of a recipe really. More like an example of how to make those naughty things we love a bit healthier. My husband loves philly cheese steaks, especially when they come in pizza form. So with some leftover buns I decided to give making these healthier a go and see if they pass with the cheese steak eater. They did! Here is what I did.
- Thinly sliced eye of round steak, tossed in montreal steak spice
- thinly sliced 4 crimini mushrooms
- thinly sliced 1/2 sweet onion
- thinly sliced 1/2 red pepper
- 4 sliced of reduced fat provolone cheese
- 2 herbed sub buns
- Saute the steak in a hot pan until done. Remove and set aside and keep warm.
- Add the mushrooms and onions to the pan and cook until the juices come out and the onion caramelize slightly. You can add the red peppers to the cooking mixture if you like. I like mine to have some crunch left in them.
- Layer the steak in the cut buns, top with the mushroom and onion mixture. Layer red peppers on top and then the cheese.
- Arrange the sandwiches on a flat pan and put under the broiler until the cheese is bubbly. Serve!
Makes two subs. There is so much room for variation in this recipe it’s difficult to post nutritionals for it. I will say though that for us it was what I usually spend on dinner. This philly was totally conquered and really easy.
Yup. You read that right. When I first brought our puppy Kaylee home, 2 years ago, I re-watched Firefly with her. She needed to see the real Kaylee that she was named after, she slept through most of it ofcourse. One moment that caught my eye was Simon’s birthday that takes place in the episode ‘out of gas’. Kaylee says (the character, not the dog…if the pup starts telling me things I understand, then the rumors of my craziness have no longer been exaggerated):
Kaylee: [about Simon’s birthday cake] Couldn’t get ahold of no flour, so it’s mostly protein. In fact, it’s pretty much what we just had for dinner.
Kaylee: But I tried to get the frosting as chocolatey tasting as possible.
Hehe. So there it was, I too need to make a meat cake. Now, I didn’t make the frosting as chocolatey as possible but it does make for a mighty fine dinner.
- 1 lb extra lean ground beef
- 1/3 cup panko bread crubs
- 1/2 cup garlic bbq sauce (divided into 1/4 cups)
- 1/4 cup fresh parsley, chopped
- 2 tbl dehydrated onion
- 4 tbl egg substitute
- 2 cloves garlic, pressed
- 1/2 tsp italian spice blend
- salt and pepper
- 1 cup mashed potato
- Combine the ground beef, panko, 1/4 cup bbq sauce, parsley, dehydrated onion, egg substitute, garlic, and spices in a bowl until well mixed.
- Press the meat mixture into jumbo muffin cups (6) and top with the remaining 1/4 cup of bbq sauce.
- Bake at 350F for 40 minutes.
- Remove carefully from the muffin cups, place on your serving plate and top with mashed potatoes. I stuff my mashed potatoes in a sandwich bag, snipped the tip and piped onto each meat cake. Best done when the mashed potatoes are warm.
Makes 6 meat cupcakes, I do not include the potatoes in my serving analysis as everyone likes to make them different or even use the frozen ready made kind. Mine were made with just potatoes, a splash of chicken stock and a tbl of margarine. Each serving contains 224 calories, 13.2 grams of fat, .5 gram of fibre, 9.4 carbs, and 15.8 grams of protein. Each serving also contains a high dose of shiny. Heh, yet another firefly inspired meal…I need to get out more.
We are still locked in those cold days of winter so we need something comforting and warming. I always shake my head when I see those frozen entree salisbury steak dinners. We can do so much better with just a bit of prep. You can even form these patties ahead of time, refrigerate or freeze them (as long as you started with fresh meat ofcourse). You could get this dish on the table in the time it takes to make one of those frozen dinners in the oven. Hehe, I can’t compete with the microwave. Want to know something interesting, they eat this in Japan. It is that international a dish, although out there they call it Hanbagu. I just like saying it, it makes me feel very engrish. Hanbagu is awesome! Fear the hanbagu! We love you hanbagu!
- 400 grams extra lean ground beef
- 1 onion thinly sliced
- 200 grams mushrooms
- 2 pkg beef oxo, reduced salt
- 1 tbl light butter
- 2 tbl cornstarch
- 2 cloves garlic, pressed
- 1 1/2 cup water
- 1 tbl montreal steak spice
- 1 tsp worcestershire sauce
- salt and pepper to taste
- Combine the beef, garlic, worcestershire sauce and montreal steak spice in a bowl. Form the mixture into small patties and set aside.
- Heat a pan to medium. Spray and add onions and mushrooms, cook until desired doneness, remove from pan. If you like a chunky gravy just set them aside. If you prefer a smoother gravy puree these with the water and set aside.
- Add the patties to the pan and sear on each side. Traditionally, you will finish cooking these in your gravy. If you are doing these remove them and set aside. If not, then cook until done.
- While the patties are searing or cooking. Add the cornstarch, oxo and butter to a small pot. Allow the butter to melt and stir to combine with the dry ingredient. Add the water or puree slowly, whisking the whole time to avoid lumps. Bring the sauce to a boil. If you had the onions and mushrooms set aside add them now.
- If you are cooking the patties in the sauce place them in your gravy now and allow to simmer covered for 20-30 minutes. If you opted for the cooked patties serve the sauce over the patties and enjoy!
Serves 4. Each serving of patties and mushroom gravy contains 291 calories, 18 grams of fat and 1.1 grams of fibre. Definitely one of those comfort foods, it may be low in calories but the fat is something you don’t want to do everyday. Tasty with rustic mashed potatoes (especially those royal mashed potatoes) and some cooked carrots.
When I was in my second year of university this korean restaurant opened. I was absolutely delighted. Korean food was something you had to get out to Toronto to have for the longest time before that. My mom’s favourite dish is the ever popular Bi Bim Bop but for me I have to say it’s the bulgogi. I’m still amused by the childhood memory of my mom talking about getting some bim bop and seriously thinking she had made up such a fun sounding dish. Sure, korean food is everywhere now but it can still be pretty high in fat and calories. You shouldn’t have to give up healthy food just to have those fun korean dishes. Ofcourse, I’m in no way traditional this is just my attempt.
- 1 tsp rice wine vinegar
- 1/3 cup soy sauce
- 2 tbl honey
- 3 garlic cloves, pressed
- 4 green onions, cut into 1-2 inch pieces
- 1 tsp ground pepper
- 300 grams sirloin cut thinly into stir fry strips
- 5 cup savoy cabbage, sliced
- 1 tbl toasted sesame seeds
- Combine the rice wine vinegar, soy sauce, honey, garlic and pepper in a large bowl. Add the beef strips, stir until well coated. Allow to marinate atleast 4 hours, overnight is best.
- Heat a wok or frying pan to medium. Add cabbage and 2 tbl of water. Stir fry until soft, usually just a few minutes.
- Heat the pan to medium high. Spray the pan, remove the meat from it’s marinade and add to the wok. Don’t cook in the sauce just yet or the meat won’t have the greatest consistency. Stir fry for 4-5 minutes. Add the sauce, cabbage, and onions. Cook for 2 more minutes. Sprinkle with toasted sesame seeds.
Doesn’t take much to get your bulgogi on does it? Serves 4. Each serving contains 242 calories, 7.3 grams of fat, and 3.6 grams of fibre. This is great served on rice. Like your bulgogi a bit hotter? I highly recommend adding some of that chili garlic sauce to your marinade at the beginning. You know, the one with the rooster on it. Num!!
Bison is a fantastic lean red meat, perfect for those watching their fat intake. Also, the bragging rights of having bison for dinner are worth it too. I couldn’t believe how wonderfully tender and delicious this meat is. I used it to kick off my birthday celebration this past weekend but really any celebration will do. Valentines day? Awesome. The dog finally sat when you asked him to? Perfect. Your pet rock didn’t have an accident inside the house? Fantastic! You get the idea. We are lucky enough to live so close to Alberta the land of bison goodness, if you aren’t able to find it I imagine a nice cut of sirloin would be a tasty substitute. I love the colour of the blood orange on this plate. Such a nice deep red, a great way to liven up the visual presentation of a basic meat and potatoes meal.
- 8 oz Bison steak
- 1 garlic clove
- 1 blood orange
- 1/2 gala apple, sectioned and sliced thinly
- 1 tbl dried parsley (2 tbl of fresh)
- 1/8 tsp anise seeds
- 1 tsp rice wine vinegar
- 3 basil leaves, chopped
- 1/2 tsp sea salt and pepper
- Smash the garlic clove and cut in half. Rub the garlic clove over both sides of the bison steak. Season with sea salt and pepper and allow to sit for 30 minutes.
- Cut both ends off the orange. Stand the orange on one of its ends and cut away the peel, don’t leave any of the pith. Quarter the orange by cutting from top to bottom. Slice the wedges thinly starting at the short end.
- Combine the orange, apple, parsley, anise, and vinegar gently in a small bowl. Add the sea salt and pepper. Refrigerate until ready for use.
- Grill the bison. I suggest a medium or medium rare doneness. I gave it 10 minutes on one side and 5 on the other. Allow the meat to rest for 5 minutes and slice thinly.
Serves 2. Each portion of bison (3-4oz) and relish contains 174 calories, 2.3 grams of fat and 2.3 grams of fibre. The relish alone split into two portions is 50 calories, .2 gram of fat and 2.3 grams of fibre. I served this with some twice baked potatoes since I had saved so many calories and fat on the main portion of this meal I could go nuts on my side dish. Hurray!
Putting the peasant back into this peasant food inspired haute cuisine dish. This is only vaguely close to the cooking processes used for this dish today. It’s easy and tasty this way though…and I don’t argue with tasty. She fights dirty. Ofcourse, the other thing that makes this dish a good idea for hungry hobbits all over the world….MUSHROOMS!! See? Tasty fights dirty bigtime. The key to make this healthier is really in the cut of your stewing beef. Try to get one that only has a bit of marbling. If you can get sirloin stewing beef then you are golden. Some butchers offer “steak ends” which are the bits they cut off those sirloin steaks to make them beautiful. These are awesome lean cuts that are perfect for this dish. The other reason I absolutely had to post a beef dish today? I was watching ‘Come Dine with me Canada’. On it was this woman who kept complaining that when she was dieting all she could eat was chicken, that is why she dislikes chicken. Sheesh. No idea what diet she was trying but I seem to be doing just fine and NOT living on just chicken. So there. It’s not a beautiful picture, as I embraced it’s peasant roots, but it sure was tasty.
- 1 slice bacon, chopped
- 1 pkg crimini mushrooms, sliced or puree (according to preference)
- 8 pearl onions (I used red pearl onions for colour)
- 3 cloves garlic, minced
- 3 tbl cornstarch (I like my boeuf with a thick sauce, if you don’t skip this)
- 1 tsp poultry spice
- 1/2 chicken broth
- 1 cup red wine
- 2 large potatoes, cubed
- 4 carrots, sliced
- 2 celery stalks, sliced
- 8 oz stewing beef
- salt and pepper to taste
- Heat a pan to medium, add bacon, garlic and mushrooms. Cook until the bacon is crispy. Drain the fat and pour into a crockpot.
- Toss the beef in cornstarch to coat then add to the pan and brown. You just want to sear the meat here, not cook it. Pour into the crockpot.
- Deglaze the pan with the red wine, scraping off the browned bits from the pan. Pour into the crockpot.
- Add the remaining ingredients to the crockpot and allow to cook on low for 8 hours or high for 5 hours.
Makes 4 servings. Each serving contains 278 calories, 5.7 grams of fat and 3.8 grams of fibre. Very diet friendly to me. Living on chicken, heh, the very idea!
Posted in Comfort Foods, Crockpot Creations, Dinner
Tagged bacon, Beef, carrot, celery, Garlic, mushroom, Onion, Potato, wine
Meaty!! Hurray for agility stats! Hehe, so, in the game delicious steak is made from a flank of beef, golden shire taters and fine seasonings. My husband and I talked about how you can get agility from steak, we decided that giving it a bit of kick was the solution. I firmly believe that in order to be delicious this steak also had to be smoky, so this was also added to the mix of our “fine seasonings”. The only thing missing was a way to make it healthy. Well, steak is not necessarily a bad guy, you just need to pick the right lean cut. It’s all about your eye round, top round, top sirloin, top loin and tenderloin style cuts. Also, use common sense…the more fat marbling you see the more fat that steak is likely going to contain. Want to go even healthier? If you can get your hands on bison or buffalo even better! Not only are they tasty and brag worthy they are much lower in fat and calories…some cuts can even be lower than chicken. Crazy! Have I talked enough about beef? Alright, then on we go!
- 1 tsp smoked paprika
- 1/2 tsp crushed dried peppers
- 1/2 tsp smoked salt (if none is available add a dash of liquid smoke to sea salt)
- 8 oz steak (I used top sirloin)
- 2 tbl Mrs. Dash
- 1 lb yellow fleshed potato
- Combine the paprika, salt, and dried peppers. Rub the seasoning into the steak on both sides and allow to sit for 20 minutes.
- Wash and cut the potatoes into wedges about 1/2″ thick. Toss the potatoes in a plastic bag or bowl with the Mrs. Dash spices until well coated. Pour the potatoes out onto a baking dish. Bake at 375F for 45 minutes.
- Cook the steak to desired doneness. I like to grill mine, I highly recommend. Slice the steak thinly and serve with potato wedges.
This serves two. Each serving of steak and potatoes contains 340 calories, 7.3 grams of fat and 4.4 grams of fibre. As you can see this is absolutely awesome with salad. After I ate this I didn’t feel like I had that much agility but “meaty!” was definitely achieved.