Broccolil Soup

Ingredients

Serves 4 to 6

• 2 tablespoons olive oil
• 1 onion, coarsely chopped
• Coarse salt and freshly ground pepper
• 2 pounds broccoli, cut into florets, stalks peeled and cut into 1/2-inch chunks
• 1 baking potato, peeled and cut into 1-inch chunks
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 to 3 teaspoons fresh lemon juice

Directions

1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
2. Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.
3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Cayenne-rubbed chicken with avocado salsa

This recipe is what Katie tried a few weeks ago. We are thankful to Katie for trying it out. I can hardly wait to try it myself.

Ingredients Serves 4. Coarse salt and ground pepper 1/4 teaspoon cayenne pepper 4 boneless, skinless chicken breast halves (6 to 8 ounces each) 2 tablespoons olive oil 1 medium red onion, finely diced 2 tablespoons fresh lime juice 1 Hass avocado, pitted and cut into chunks

Directions In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Mexican Pizza

I found this on the National Body Challenge web site - it uses grilled Whole Wheat Tortilla for the crust - it is fantastic!!!!

MEXICAN PIZZA

Ingredients:

12 ounces cooked skirt steak (Carne Asada - recipe below)
4 large whole wheat tortilla
Cooking spray
1 cup finely grated reduced fat monterey jack cheese
1 cup finely grated reduced fat cheddar cheese
½ cup cotija cheese – crumbled - I couldn't find this
6 ounces tomato, small dice
2 tablespoons cilantro, fine chop
3 ounces red onion, sliced thin
2 tablespoons cilantro, finely chopped

(I added red peppers!!!)

For Garnish:
2 tablespoons low fat sour cream

Preparation Method:

Marinate skirt steak (see Carne Asada recipe). Grill meat – medium done (slightly pink). Set meat aside to rest. Cut into small dice. Set aside.
In a large bowl, combine all the cheeses. Set aside.
Preheat oven to 350º.
Spray the tortillas with cooking spray. On a grill, toast tortilla on both sides. Evenly spread grated cheeses, tomato, cilantro, red onions, steak, and a finish with a sprinkle more of cheese.
Bake in oven on a wire rack for 3-5 minutes at 350º until cheese melts.

Serve: Garnish with cilantro and sour cream. Slice and serve.
Serves 4 (Individual pizzas)

Notes:
For a better-for-you recipe, select whole wheat tortillas or tortillas with no lard.

CARNE ASADA

Ingredients:
3 pounds skirt steak, fat trimmed, butterfly
1 cup water
3 tablespoons soy sauce, low sodium
4 ounces brown onion, peeled, sliced
4 tablespoons cilantro, tear into pieces
1 teaspoon garlic cloves, peeled, sliced
1 teaspoon extra virgin olive oil
1 teaspoon unsalted meat tenderizer
¼ teaspoon pepper
½ each orange

Preparation Method:

In a large bowl, combine water, soy sauce, brown onion, cilantro, garlic, olive oil, meat tenderizer, pepper and orange.
Add meat and marinade to fully cover both sides.
Cover and refrigerate for at least four hours.
Heat the grill to a medium heat (you should be able to hold your hand about 4 inches above the grate for six to eight seconds). If using charcoal it should be glowing orange with a light layer of ash.
Place meat on grill. Turn steak once during cooking. Cook to desired doneness (5 minutes on each side for medium-rare).

Serve with beans and salad.
Servings: 12

Slow Cooker Beef Stroganoff

We usually have soup on Monday and on Tuesday, since the girls and I go to piano lessons in Fontana, I try to have something ready as soon as we walk in at 6:30. I have a few ideas including this Crock Pot Recipe that I got off Phoebe Terrill Fillmore's blog when she was having Crock Pot Wednesdays.

1 Pound stew meat
1 can golden mushroom soup
1/2 cup chopped onion
1 TBS Worcestershire sauce
1/4 Cup water
4 ounces cream cheese

1. In a slow cooker, combine meat, soup, onion, water and worcestershire sauce.
2. Cook on low setting 6-8 hours or high 4-5 hours
3. Stir in Cream cheese just before serving.
Serve over egg noodles or rice.

Oven Beef Stew

INGREDIENTS:

• 2 1/2 pounds lean beef stew beef, cut into 1 to 1 1/2-inch cubes
• 4 to 5 medium carrots, sliced
• 3 large potatoes, peeled and cut into cubes
• 2 medium turnips or 1 small rutabaga, peeled and cut into cubes
• 4 small onions, peeled and quartered
• 3 cloves garlic, minced
• 1 teaspoon celery seeds
• 1 teaspoon dried leaf thyme
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 cups V-8 juice (12 ounces)
• 1 cup beef broth
• 1/4 cup dry red wine
• 1 tablespoon spicy or Dijon mustard
• 2 tablespoons light brown sugar
• 3 tablespoons plus 2 teaspoons quick-cooking tapioca

PREPARATION:

Preheat oven to 275°. In a large mixing bowl combine the beef with all the vegetables. Season with the garlic, celery seeds, thyme, salt and pepper. In a small bowl combine the V-8 juice, beef broth, wine, mustard, brown sugar, and tapioca, stirring until blended and tapioca and brown sugar are dissolved.

Add this mixture to the meat and vegetables; stir well to blend. Transfer the stew to an oven-safe Dutch oven or large casserole. Cover and cook 5 hours without disturbing. Serve hot or refrigerate overnight and reheat the next day. Makes 6 servings. I put some whole canned tomatoes in the blender for the V-8 and a little extra beef broth instead of the red wine. I have made this three or four times and haven't used turnips or rutabaga - but I have used those great red potatoes so I don't have to peel!!!

Had something new last night.

One of my favorite food blogs is found here
She has great recipes and the photography is beautiful. For this triple-decker tostado she fried up some corn tortillas, layered them with refried beans and cheese, stacked them, heated them up in the oven and topped it with meat, lettuce, salsa, avocado, sour cream and cilantro. I made it because I had some extra tri-tip from Sunday. They got mixed reviews at 336 but I liked them!!!

Try a Tri-Tip Steak

Since Book 2 I have also discovered tri-tip steak. I usually buy mine at Costco but Ralphs had a deal this week that we just couldn't pass up. I have two recipes for tri-tip. The first one is from Brenda Carlson and it is demonstrated below - but I also had tri-tip marinated in Yoshida's at our Christmas Enrichment from Marcie Hoopes and it was very very good. Marinade the meat in Yoshida's marinade for a few days then grill the same as below and it is fantastic.

Here is Brenda's recipe. Cover the meat with Montreal Steak Seasoning. As you can tell from the picture above - it is heavily seasoned.

Sear each side on high for 5 minutes. We then put it on the higher rack, turn off one side of the grill, leave the other side on medium heat and then put the lid down and cook the meat for another 20 minutes. This has sometimes not been enough, depending on the thickness of the meat, so I always check it with the meat thermometer - rare - 140 degrees, medium rare 145 and medium 160. After you take the meat off the grill, tent it on a platter with foil and let it sit for 5-10 minutes to reabsorb the juices, then cut against the grain on an angle.