Mexican Mini Meatloaves
This is not your average meatloaf recipe. I spiced up a Classic Meatloaf recipe by adding a little jalapeño, salsa and tortilla chips. The result is an amazing Tex-Mex Protein Packed mini meatloaf that is lean, healthy and loaded with sweet spicy flavor. The tortillas give it a tamale pie flavor that I LOVE. These Mini Mexican Meatloaves make the perfect main dish or snack and they freeze well too. Serve them up with your favorite roasted garlic mashed potatoes and crispy string beans.
MEXICAN MINI MEATLOVES
INGREDIENTS:
1/2 sweet onion, diced
1/2 bell pepper, diced
1 clove garlic, minced
1/2 jalapeño, minced (optional)
Nonstick Cooking Spray
1 pound extra-lean 96% ground beef or turkey
1 small bag Food Should Taste Good tortilla chips, crushed into crumbs (1/2 cup)
6 tablespoons store-bought medium-hot salsa, plus more for serving
1 large egg
1 tsp good quality sea salt
1/4 tsp freshly ground black pepper
6 Tbsp Ketchup
INSTRUCTIONS:
1. Preheat the oven to 400°. Spray a small nonstick skillet with nonstick spray and heat over medium heat. Add the onion through jalepeno and cook until soft, about 5 minutes.
2. Meanwhile, line a baking sheet with parchment paper. In a medium bowl, add the ground meat, tortilla chip crumbs, salsa, egg, sea salt salt and 1/4 teaspoon pepper. Mix in the vegetable mixture. Add two tablespoons of ketchup and stir all until combined ~ it’s easiest to get your hands dirty. Divide into 4 balls.
3. Form each meat ball into a rectangle mini meatloaf and place on parchment paper. Repeat with the remaining meat mixture. Bake until firm to the touch and cooked through, about 25-30 minutes. During the last 5 minutes, top each meatloaf with 1 Tbsp of ketchup and return to oven to bake for the last 5 minutes.
4. Serve the mini meatloaves with extra salsa or ketchup on the side. Enjoy!
Nutritional information per serving, 1 mini meatloaf ( 5 points each!):
Calories 233.8, Total Fat 9.3 g, Saturated Fat 2.8 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.5 g, Cholesterol 101.9 mg, Sodium 573.8 mg, Potassium 129.0 mg, Total Carbohydrate 16.0 g, Dietary Fiber 2.1 g, Sugars 4.3 g, Protein 21.4 g
NOTE: These can be frozen for up to 6 months. Just unthaw, microwave and enjoy.
STEP-BY-STEP:
I LOVE the ingredients and taste of the Food Should Taste Good Multi-Grain Cracker Chips, however, any tortilla chip would work perfectly.
I ventured out and used this Not So Smokin’ Hot Salsa that I received from Kristina as part of my TJ’s/Colorado Goodie Swap. It’s pretty cool that her friend makes it and it’s sold in Whole Foods all over. It’s interesting ~ it reminds me of a spicy V-Salsa
1. Sauté your veggies.
2. Crush your tortilla chips into crumbs. I just used the bag and smashed away.
3. Check out that COOL looking Himalayan PINK Sea Salt! I LOVE it!
4. Combine your ground meat with your salsa, veggie mixture, crushed tortillas, egg, sea salt and pepper.
5. Add a tab of ketchup to MIX IN your meatloaf.
6. Divide equally into 4 meatballs then shape into 4 rectangle mini meatloaves.
7. Bake for 25-30 minutes, topping with 1 Tbsp of Ketchup during the last 5 minutes.
Save this recipe to your collection by clicking the SpringIt Button! 
Dig in and Enjoy your protein packed healthy Mexican Mini Meatloaves!
Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe
I LOVE using my BBQ grill year round, even in the rain. There is just something about the way it tastes all smoky, crispy and grilled to perfection. This recipe comes close to bringing that BBQ deliciousness. Using your slow cooker, you can whip up a tender barbecued beef or chicken sandwich inside and have dinner ready as soon as you walk in the door with little to get it served up and on the table.
This recipe could be used for fun mini BBQ Sliders at your Super Bowl Sunday party tomorrow…let the smell drive your guests crazy all day during the game, then, put these out at half time and watch them disappear.
My inspiration for this recipes comes from the Weight Watcher’s Slow CookIt! Cookbook…I added a few more ingredients to spice it up and of course went with a Healthy Asian Slaw versus a Mayo based slaw. Enjoy!
Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe
INGREDIENTS:
1 Tbsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp Pink Course Sea Salt
1/4 freshly ground black pepper
3 tsp canola oil
1 1/2 lbs LEAN beef brisket or other lean cut of beef
1 large onion, sliced
1 c ketchup
1/2 c sweet jalapeño or chili sauce, 1/4 c for less spice
1/4 molasses
2 Tbsp strong brewed coffee
1/2 tsp liquid smoke, optional
Whole Wheat Hamburger Buns
Healthy Asian Slaw, Recipe Below
INSTRUCTIONS:
1. Combine chili powder through black pepper to create a “rub” mixture. Rub your spice mixture generously over both sides of your brisket and set aside.
2. Heat a nonstick pan with 1 teaspoon canola oil over medium heat. Add sliced onion and cook, stirring often, until slightly golden, about 7-8 minutes. Remove from heat and set aside.
3. In a large 4 quart pan or your removable crockpot pan, heat remaining 2 tsp canola oil over medium high heat. Add your brisket, searing it on each side for about 4-5 minutes or until a nice golden crust forms. Remove pan from heat and add brisket to your crockpot and top with onions.
4. To create your spicy BBQ sauce, combine ketchup through coffee and pour over your beef/onion mixture. Be sure to coat your brisket thoroughly including lifting it to make sure sauce is underneath as well.
5. Slow cook is for 7-9 hours or until fork tender. Remove brisket from crockpot and cut across the grain to shred. Serve on buns with additional sauce and Healthy Asian Slaw.
Makes 8 servings, approximately 1/3 c brisket/3 slices and 1 Tbsp Spicy BBQ Sauce),
7 pts a serving with your bun!
NUTRITIONAL INFORMATION PER SERVING (including the buns, but, not the slaw):
Calories 331.1, Total Fat 14.0 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 1.2 g, Cholesterol 79.0 mg, Sodium 717.7 mg, Potassium 296.1 mg, Total Carbohydrate 24.8 g, Dietary Fiber 2.1 g, Sugars 4.4 g, Protein 29.8 g
HEALTHY ASIAN SLAW
Whenever I have a spicy BBQ sandwich, I LOVE to have a cool, crunchy salad to go with it. I think this Healthy Asian Slaw takes the flavor of this Spicy BBQ Brisket Sandwich to a whole new level without adding the calories and fat you’d find with regular Cole Slaw. This slaw also makes an AWESOME side dish topped with toasted almond slices or add some grilled chicken for a complete meal.
INGREDIENTS:
1/4 cup fresh orange juice
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon honey
1/2 cup chopped green onions or cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
1 tablespoon toasted sesame seeds
Sea salt & pepper to taste
INSTRUCTIONS:
Whisk together orange juice through honey to form slaw sauce. Combine green onions with slaw mixture and pour sauce. Top with sesame seeds stirring well to combine. Sea Salt and pepper to taste.
**It’s VEGAN, if you use Agave
Makes 8 servings, 1/2 cup each (1 pt per 1/2 cup)
NUTRITIONAL INFORMATION PER SERVING
Calories 48.9, Total Fat 2.3 g, Saturated Fat 0.3 g, Polyunsaturated Fat
0.4 g, Monounsaturated Fat 1.5 g, Cholesterol 0.0 mg, Sodium 1.9 mg, Potassium
38.8 mg, Total Carbohydrate 6.1 g, Dietary Fiber 1.3 g, Sugars 2.4 g, Protein 0.9 g
STEP-BY-STEPS:
1. Cook your onions until slightly golden.
2. Sear your prepared “rubbed” brisket on both sides until a nice brown crust forms, about 4-5 minutes over medium high heat.
3. Whisk together your Spicy BBQ Sauce. I wasn’t sure I could handle a full 1/2 cup of chili sauce, so I opted for it’s sweeter friend ~ Sweet Jalapeño Sauce from Bolani. I LOVE this sauce ~ it’s slightly spicy, slightly sweet and amazing on anything form eggs to breads to sauces. It used to only be available at my local Farmer’s Market, but, now Foodzie is helping local growers get their products out there. I am all about supporting local sustainable farmers ~ Thanks Foodzie!
4. Place your brisket and onions in your crock pot, Cover with sauce and cook slow and low for 7-9 hours.
5. Remove brisket from your crock pot and shred/slice.
6. Top half your bun with your brisket mixture and additional spicy BBQ sauce ~ 1-2 Tbsps.
7. Top with a heaping spoonful of Healthy Asian Slaw.
8. Top with your other bun top.
9. Dig in!!!
You can SpringIt to Save Both Recipes with this button or save the Healthy Asian Slaw separately with this button.
ENJOY!!!
Baked Cheesy Penne Rigata
Filed under: Daily Eats, Product Reviews, Recipes, Work Fun
Today was such a fun day. It started out with staying all snuggly in bed and hitting snooze 
Then, rushing to get ready and out the door. After that though, the fun started with a visit to Frazier Winery, Thai Food, Froyo and a simple dinner. Oh and did I mention it’s Biggest Loser day too!!!!
Breakfast was cooked up, wrapped up and taken to go. I “fried” an egg in nonstick spray with sea salt and pepper then placed it between 2 slices of TJ’s FF Multi-Grain Bread with a little whipped butter.
Then, I forgot to eat my cute mini fuji apple 
Usually an eggy protein combo sticks with me all morning, but, today, I was starving an hour later – hmmm! So, I snacked on a banana from my co-worker ~ YEAH!!!) and a Sargento Reduced Fat Cheese. I LOVE these cheese squares and eat them daily.
The Pumpkin Fudge also called my name this morning ~ so I added some “pumpkin veggies” to my snack Ok….that is a stretch but at least it’s ALL gone now – phew! It’s honestly TOO good!
Today for lunch, I had to tour Frazier Winery as a possible location for our holiday party. Julia, their event coordinator is awesome! She was so full of information and willing to work around what we need ~ LOVE that!
The “cave” is a working wine barrel/storage center so I had to use my imagination for how it would be decorated for our party. The entry way and tasty room are used for the welcome party.
They would include poinsetta’s all throughout with candles on top of the barrels to light the way.
This is the main dining hall where you can have big LONG tables or round tables. The back wall is a natural lava rock. Can you believe that this room can fit over 165 people.
I’ll be the first to admit I am not a wine connoisseur, but, it was interesting to learn the stories behind each of their wines. I “pretended’ to know what I was talking about with the “ooohhh, tastes fruity”, “nutty”….LOL….I haven’t quite developed a sophisticated wine pallet, but, would LOVE to some day. All 3 red’s I tried were amazing!
After the tour, Julia offered to give me a 1/2 bottle of Merlot to take home. Ok…brace yourself here, I actually thought I was getting a 1/2 bottle of an opened wine….Ooops !!! For those who were wondering….they make mini bottles for their 1/2 bottles 
Ha….total, blonde moment!
I could go on for days, but, I LOVE this family owned winery ~ it’s beautiful and the pictures just do not do it justice.
After the tour, we were starving so we headed over to Thai Kitchen. I started with a salad topped with Spicy Peanut Dressing…..LOVE!
I got a dish that is stinky with a funky name ~ Chicken Prik! It was spicy from the red curry and loaded with fresh green beans, carrots and red pepper ~ delish!
I ate all the Chicken Prik with about 3/4 of my rice.
We stopped at Over The Top on our way back for some Froyo. They finally had Fat Free PUMPKIN Froyo!!! I had it mixed with FF vanilla, FF banana and sprinkles! I actually think that the pumpkin tasted like regular pumpkin yogurt would. Banana is STILL my favorite!
I had a SUPER COOL package waiting for me when I got home. It’s not every day that the peeps at Starbuck’s send you samples of their latest FANTASTIC creation ~ VIA instant coffee to try out!!! I am SO EXCITED to try these instant packets.
I think my FAVORITE part is you can add them to HOT or COLD water ~ Instant iced coffee ~ AWESOME!! Reviews coming tomorrow!
Since my brain has been broken for cooking creativity this week, I went for simple and easy.
BAKED CHEESY PENNE RIGATE
INGREDIENTS:
14 oz Penne Rigate Pasta
1 lb lean ground beef or turkey
1 onion, chopped
2 garlic cloves, minced
Pinch of crushed red pepper flakes
Garlic Salt & Pepper to taste
1 jar of your favorite pasta sauce
8 oz Shredded Mozzarella Chese
2 Tbsp Shaved Parmesan Cheese
INSTRUCTIONS:
1. Cook pasta according to packaged directions. Be sure to add salt to the water before it boils as that is the only time to season your pasta.
2. Brown ground beef, onion and garlic until cooked. Add a pinch of crushed red pepper flakes and garlic salt/pepper to taste. Stir in sauce and heat through about 5 minutes.
3. Layer pasta, then sauce, then cheese and bake at 400 for 10-15 minutes or until cheese is melted and bubbly.
Makes 8 BIG servings.
I think my tour today made me want to have some red wine in my italian food. So, I went with a Cabernet Rustica sauce from our local market and used a new Ronzoni Smart Taste Pasta that I received last week. I LOVE that they boosted the fiber in this pasta and added enough calcium to equal a glass of milk.
My FAVORITE cheese ~ TILLAMOOK was on sale – yahoo! This was definitely the STAR ingredient to me. Doesn’t cheese make everything taste better?!
Brown up your meat, onion and garlic cloves.
Stir in your spices and sauce. Heat through.
Start out with a full layer of cooked pasta.
Add all the sauce for your next layer.
Top with 2 c shredded mozzarella and shaved parmesan. I LOVE BIG slices of parmesan.
Bake for 15 minutes until the cheese is melted and bubbly.
Enjoy!!!! (This was 1 of The Husband’s pieces).
Garlic bread and pasta belong together. I cooked a loaf of Alexia Buttery Garlic French Bread alongside the pasta.
I was actually not super hungry since I had a bigger lunch. I had 2/3 of a piece and 2 slices of garlic bread.
Salad x’s 2 topped with Trader Joe’s LF Cranberry Walnut Dressing.
Since we had The Husband’s mom over for dinner, I broke out dessert I had to partake in 2 Trader Joe’s Almond Windmills….MMMMM, not that I needed any more sweets today but they were so good.
Tomorrow I am off to the dentist in the morning then we are going to Zin’s Valley for lunch to check it out as another Holiday Party location. I really NEED to boost my workouts up to offset all this delicious food I am having lately!
Off to see who is going home on The Biggest Loser…..Can I just say I do not like crazy lady Tracey – She NEEDS to go home already!!! Do you think they keep her there because she adds to good TV since she is not nice? I hope not! Go Jillian’s TEAM!
Nite all!
Christmas Dinner in October
I really think I must be getting into the Holiday Spirit or something because I sort of noticed a theme in my eating throughout the day. I started out with Thanksgiving for Breakfast then I moved onto Christmas for dinner.
I have to admit the concept of adding pumpkin my beloved oats has scared me for a long time. But, I did it! I finally broke down and braved “Pumpkin Oats”.
1/2 c Quaker Old Fashioned Oats
1 Tbsp ground flax seed
1 c water
Splash of Vanilla Extract
BIG Dashes of Cinnamon
Sprinkle of Salt
1/4 c pumpkin stirred in at the end
Prepped my oats on the stove.
Toppings:
1/2 Tbsp TJ’s Pumpkin Butter stirred in and 1/2 on top
Unsweetened Organic Coconut Snow
1 Tbsp freshly ground almond butter
It was actually pretty tasty. When I first dug in I thought hmmmm, pumpkin pie (which I don’t really like), but, it was good. Towards the end of the bowl though I was getting tired of the flavor. Maybe these would be better as a pancake?
Mid morning I snacked on an Organic 0% Oikos Honey Greek Yogurt with a sprinkle of Trader Joe’s Low-Fat Granola. I LOVE this yogurt…might be my favorite Oikos flavor.
The Husband decided to surprise me with lunch today from his favorite sandwich shop Joe’s Buffet. I LOVE this place too because pretty much everything is homemade. He made sure to get my veggies in by bringing me a green salad with oil & vinegar & spices.
Then, one of HIS favorite sandwiches ~ called Joe’s Special. He knows I can usually only eat 1/2 of my sandwich since they are totally loaded and he eats the other. He isn’t big on turkey…but, I am not going to turned down a fantastic roast beef/pastrami sandwich with jack cheese, mustard and veggies. They give you a gravy for dipping too ~ it was AMAZING!
The highlight of today was FUN mail! Today I received my new Weight Watchers Magazine, Cooking Light (Thanks ~ Time, Inc!) and Trader Joe’s Fearless flyer. This is a bad thing when I get TJ’s flyer because I almost ALWAYS find new things that I HAVE to buy
I absolutely LOVE Cooking Light magazine and often get several of my recipes ideas from their magazine and website. The really COOL thing about Cooking Light is that you can check out almost ALL of their magazine topics online HERE and you can get all their recipes online for FREE HERE.
However, sometimes a girl just needs to have pages to flip and pictures to look at versus seeing everything on the computer. Check out some of the cool features ~ this fits right into my whole farmer’s market obsession!
Plus a few recipes that made me DROOL just by flipping the pages. I am pretty sure I’ll be making ALL of these….don’t they look AMAZING!
After drooling over all the pictures, I decided I needed a snack. Ok, maybe I didn’t NEED one, but, I wanted one I had picked up these Maple Leaf Cookies for The Husband at Trader Joe’s since he is a total maple donut freak.
I am such a sucker for cookies with FROSTING in the middle. These are totally packed and worth the entire 110 calories (3 WWP) per cookie!
Janetha got me thinking this past week about trying to work on using what I have in the house. Ok, so she wants to have less to move, but, I think I just have WAY too much food in our house for TWO people So, I am challenging myself to see if I can use up as much as I can in our freezer, shelves, etc for the next month before our cruise. I will supplement with staples, fruit and veggies, but, i want to see if I can work down our TWO freezers full of stuff.
This morning I pulled out this Beef Cross Rib Roast that I got awhile back when they were on sale (4 lbs for $5). The Husband calls these the S&M roasts since they are all tied up in string – ha! I have only ever used these to make Chimi Changas or Burritos. I decided to just take a basic “roast” beef approach.
I seasoned both sides generously with sea salt and freshly ground pepper.
Then, seared them in a little olive oil to get them browned and crusty.
While they were searing I chopped up some fresh rosemary and garlic ~ about 1 Tbsp each.
Then, I put a baggie over my hand (because I HATE my hands smelling like garlic) and rubbed the garlic/rosemary all over both sides.
Baked in the oven at 325 for 1 1/2 hours (medium) and 2 hours (well done). SO easy, right. As the roast cooks the pot fills with a ton of juice. I removed the roast and let it rest for 10 minutes while I made up a graving. I added 1 Tbsp corn starch with 2 Tbsp milk, 3 Tbsp Merlot Wine and a sprinkle of sugar to make a thick savory gravy to pour over the top.
Thinly slice up and top with your savory herb gravy ~ delish!
The Husband helped out cooking dinner tonight. I have to remember when I make meals just for him (AKA BEEF), he LOVES to jump in the kitchen to help out – NOTE TO SELF!
When he was cutting up the veggies for our salad, he said our pepper has a BABY! He felt guilty cutting it up and removing the baby although he said he did ponder trying to eat it too. He is TOO FUNNY!
FANTASTIC salad a la The Husband with my help a little.
TJ’s Herby Organic Spring Lettuce Mix
Organic Persian Cucumbers
Organic Red Bell Pepper
Organic Avocado
Organic Red & Yellow Tomatoes
Toasted Organic Almond Slivers
I topped mine with Trader Joe’s Low Fat Cranberry Gorgonzola Walnut dressing. I think this is my favorite new combo.
He also decided he didn’t want mashed potatoes but “fried” potatoes. He cut up 7 taters (he’s crazy!) and I “fried” them up in 2 Tbsp Canola Oil with garlic salt and pepper.
Steamed Green Beans with a kiss of real butter, garlic salt and freshly ground pepper.
All together ~ I was seriously STUFFED after eating all of this.
We shared with his mom and took her a plate too since we had enough to feed an army. After dinner we were both like we totally just had a Christmas dinner or something.
We have a FUN weekend planned this weekend and I am so excited about it. Saturday we are relaxing and doing a few house projects before we meet our friends for dinner at Texas Road House!!! LOVE that place but I MUST resist not stealing and eating all their awesome rolls! Sunday we are heading up to see my parents and go to Apple Hill ~ probably my favorite place on Earth. I only torture The Husband once a year and drag him there
Have an awesome Saturday all!
Filet Mignon with Cheesy Bacon Smashed Potatoes
The Husband mentioned to me this past week that it has been “awhile” since I’ve cooked steak. I was also thinking I owe you all some RECIPES!!! While I was pondering ideas of what to make I came across TWO RECIPES that I made before that we both LOVED. Filet Mignon with a Marsala Wine Sauce and Cheddar Bacon Mashed Potatoes with Chives. I decided to take the concepts of these recipes and put a Body For Life Spin on them.
Cheesy Bacon Smashed Red Potatoes
* Ok, so you could maybe get away with only the Greek Yogurt OR the Laughing Cow Wedge or Maybe just 1 Laughing Cow Wedge….but, why when they both are so low in calories and good for you ?!?!
5 medium red potatoes, cut into 1-inch cubes
32 oz chicken broth or enough to cover your potatoes
2 cloves of peeled garlic
2 oz lowfat sharp cheddar cheese
2 Tbsp Shredded Parmesan cheese
2 Laughing Cow Lite Wedges
1/2 cup chopped chives
1/4 cup ff greek yogurt
salt & pepper to taste
Boil your potatoes and garlic in your broth for about 15 minutes or until soft. Drain broth reserving about 1/4-1/2 cup to add back into the potatoes.
Smash the potatoes with the greek yogurt and reserved broth. Stir in the cheeses, bacon and chives reserving just a little of each to top your taters with. Salt and pepper to taste.
Makes ~ 8 servings, 1/2 cup each
Calories 92, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 225 mg, Potassium 296 mg, Total Carbohydrate 11 g, Dietary Fiber 1 g, Sugars 1 g, Protein 8 g
** You can make this recipe Vegan by using soy cheese, fakin’ bacon and soy yogurt or vegan cream cheese.
Filet Mignon with a Red Wine Mushroom Sauce
1/2 cup less-sodium beef broth
2 teaspoons whole wheat flour or 1 tsp arrowroot
3/4 teaspoon Dijon mustard
1 garlic cloved, minced
1 teaspoon chopped fresh rosemary
1/4 teaspoon season salt
1/8 teaspoon black pepper
1 Tbsp Extra Virgin Olive Oil
2 (4-ounce) beef tenderloin steaks
2 cup presliced mushrooms
1/2 cup Red Wine (good enough to drink)
Heat a large skillet over medium high heat and add Olive Oil.
Combine first 8 ingredients in a bowl.
Season your steaks liberally with season salt and pepper. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan. If your steaks are not done enough, you can move them to the grill to continue the slow and low process of cooking them to medium well. You could do this in the oven.
Add mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add red wine, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in mushrooms.
Yields 2 servings
Calories 220, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 42 mg, Sodium 131 mg, Potassium 195 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Sugars 1 g, Protein 18 g
***************************************************************************************************
Here are some step by step photos of dinner tonight from start to finish. I had thought of presenting all of these and asking you all to guess what is for dinner, but, then, I realized I already gave it away in my last post
Chopped your potatoes into 1 inch cubes and add chicken broth.
Be sure to add enough broth to cover.
Meanwhile, heat your olive oil in your pan and add your seasoned steaks. (I used Hers and His Steaks) but he also got 1/2 of mine too.
After 5 minutes, check to see you have that fantastic crusty coat and flip.
Chop up your shallot, garlic, rosemary.
Remove your steaks from the pan and cover in foil to keep warm or move to the grill to cook slow and low to desired doneness.
Saute your mushrooms until they are lightly browned and remove from the pan.
Remove the pan from the heat and deglaze it with your red wine.
Add your beef broth, herby mixture and cook for 1 minute.
Return your mushrooms to the pan and remove from heat. Done!
Take a break, pat yourself on the back and sip on your red wine for a job well done! Kidding….i didn’t drink it since it’s not BFL approved today…..Now on Saturday….Maybe so!
When your potatoes are soft, remove from heat, reserving about 1/4-1/2 c of the broth to smash them with.
Add your cheesy, chivey goodness.
Plus crispy turkey bacon – Resist the urge to eat the bacon straight up
Season with salt and pepper to taste. Serve topped with a few chives.
Ok….I started out with this much – a 1/2 cup serving, but, when I was putting dinner away, I couldn’t resist another two bites – SO, SO GOOD!
3 oz of Steak & Shrooms….This literally melts in your mouth like butter without having any butter.
To round out our meal, I steamed some green beans. I had actually meant to roasted them with shaved parmesan and totally forgot. They were still snappy good. Doesn’t The Husband do an excellent job at chopping the beans?!
All together with my favorite fizzy water.
I definitely think dinner made him happy ~ He offered to do the dishes while I went to check out the tomato plant and blog. Another BIG handful was ready – I LOVE the baby tomato at the bottom. It’s almost so cute, I don’t want to eat it.
I am off to read, relax and hopefully get caught up on sleep! Only 3 more days of work before the weekend – Yahoo!
Nite all!
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