Grilled Steak & Hummus Mashed Potatoes

Not only have I been blogging every day this week, but today is a two-fer! You can get your grilling on tonight with this Weight Watchers grilled steak and Hummus Mashed Potatoes from Gimme Some Oven.

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I had recently stocked up on some steaks on sale (most of my stories start like that, I’ve realized), because I’m a good wife and I know my husband loves steak…so what do I do? Create a WW recipe out of it. 😉 However, this marinade was just delightful! The steak was so tasty and flavourful and great to grill on a spring or summer day (or fall or winter…).

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The mashed potatoes were good too, but I added in more hummus than the recipe called for, and neither of us could taste it at all. They were good, just not good as advertised, if that makes sense. I used different potatoes (I can’t remember what kind though), so maybe the hummus just got lost in the potato flavour. In any case, it was still a successful dinner all around, and hopefully will be for you as well!

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Grilled Steak

serves 2

Ingredients:
-2tbsp chili sauce, or ketchup
-1tbsp packed brown sugar, dark-variety
-1 garlic clove, minced (or 1/2 tsp garlic powder)
-1tbsp Worcestershire sauce
-2tsp mustard, course-grain recommended
1tsp ginger root, fresh, minced (or 1/4 tsp ground ginger)
-2 steaks

Directions:
-Preheat grill to high.
-In a small bowl, combine chili sauce (or ketchup), sugar, garlic, Worcestershire sauce, mustard and ginger, and brush the sauce all over steak. Grill, flipping once, brushing steak with any leftover sauce while steak cooks, about 6 to 7 minutes per side, or until desired degree of doneness.
-Remove steak to a cutting board, cover loosely with aluminum foil and let stand for 10 minutes before slicing against the grain.

Hummus Mashed Potatoes

serves 2

Ingredients:
-1-ishlbs Yukon gold potatoes
-1-2tbsp butter
-1-2cu favorite hummus, homemade or store-bought
-1/8tsp salt (or more to taste)
-1/8tsp freshly-cracked black pepper
-optional garnish: chopped fresh Italian parsley, lemon wedges, extra drizzle of olive oil

Directions:
-Peel the potatoes if you would like, and cut them into large chunks, roughly the same size. Immediately add to a large stockpot and fill with water until the potatoes are covered, then bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 20-30 minutes, or until a fork-tender. Remove from heat and drain the water.
-Return the pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off heat, and add in butter, hummus, salt and pepper, and stir until combined. Season with additional salt and pepper if needed. Then top with garnishes if desired.

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Turkey Scaloppine

In completely un-food-related news, I am finally on season 5 of Glee! I had watched pretty much all of the other seasons, until now. The first episode in, it just FEELS different. I am sure it is related to the unfortunate passing of actor Cory Montieth, but it just feels…off. I am cringing, too, waiting for them to mention something about Finn’s character, but so far there has been radio silence.

Back to food-related topics, I made this turkey scaloppine parmesan recipe from Food.com and it is a Weight Watchers recipe! I googled what “scaloppine” and basically it’s Italian (duh) and refers to a thin cut of meat, usually veal, dredged and cooked with red or wine sauce. Well…there ya go. It was handy that I had some turkey breasts on hand, since they had been on sale at the grocery store. I have never cooked turkey breasts before but it was quite similar to cooking chicken. They were so thick that I cut them in half. Everything else is pretty self-explanatory. It was yummy!

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Turkey Scaloppine Parmesan

serves 2

Ingredients:
-2 turkey cutlets
-1.5cu fat free marinara sauce
-2 slices fat free mozzarella cheese
-1⁄4cu grated parmesan cheese

Directions:
-Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, a few minutes per side, then transfer to a plate.
-Add the marinara sauce to the skillet and bring to a simmer, then add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.
-Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, about 2 minutes.

Orange Beef and Barley Pilaf (Weight Watchers)

I realize, once again, that it has been SOOOOO long since I have posted on this blog! This time, I have the busy-ness of life, as well as starting my own business to thank! I fell in love with Jamberry Nail Wraps so much that I decided to start selling them – check out my site for Never the Same Jams here. Nails and cooking – my two therapies. Bonus: I don’t have to worry about chipping polish when I’m peeling garlic or onions. 😉

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Several weeks ago (maybe months?) I made this delicious WW-inspired orange beef and barley pilaf from food.com! It was pretty simple and tasty. The pilaf, I must admit, was my favourite part. I don’t use barley very often (aka ever), but I had some left over from a beef and barley stew I made awhile back, and it is a nice change-up from rice, pasta, and quinoa.

I wish I could remember more about this dish, but I didn’t really change or edit much, though I might have added in more spices or sauces to amp up the flavour (I’ve found that some WW recipes unnecessarily skimp on flavour). Enjoy!

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Orange Beef and Barley Pilaf

serves 2-4

Ingredients:
For the beef
-3 scallions, sliced
-2 garlic cloves, minced
-1tbsp peeled fresh ginger, minced
-1tbps grated orange zest
-1lb boneless sirloin steak, trimmed and cut into matchstick-thin strips
-10oz fresh sugar snap or snow peas and baby carrots
-2tbsp reduced sodium soy sauce
-2tbsp orange juice
-1tsp cornstarch
-1tbsp cold water
For the barley
-1cu broth
-2⁄3cu quick-cooking barley
-2cu sliced mushrooms
-1tbsp low sodium soy sauce

Directions:
For the beef
-Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger, and orange zest. Stir-fry until the scallions soften, about 1 minute.
-Add the beef and stir-fry until browned, about 3 minutes. Then add the sugar snap peas and baby carrots, and stir-fry until crisp-tender, about 2 minutes. Stir in the soy sauce and orange juice, then bring to a simmer and cook for about 20 seconds.
-Meanwhile, mix the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds (at this point, I felt this was a little unnecessary, as it wasn’t overly thick to begin with, but use your best judgment).
For the barley
-Bring broth to a boil in a saucepan, then add quick-cooking barley. Simmer, covered, for about 12 minutes (my barley was not quick-cooking, so I had to adjust my cooking time).
-Spray a skillet with nonstick spray and set over medium-high heat. Add mushrooms and cook until tender (you can do this without mushrooms – I just used whole ones, for my husband, but I picked them off my dish). Add the barley and soy sauce. Then serve.

Beef and Bean Chili

A few months ago (aka…summer…) some friends of ours had their 3rd baby, and I signed up to make them a meal and deliver it to their house, so they didn’t have to cook. A bunch of people signed up, I believe 3 nights a week for several weeks, to give mama a break while caring for an infant plus two older kids, while dad is at work. It was fun to meet her baby and treat her to a nice and hot dinner. They had requested low calorie and low carb, which is hard to find in easily-transported dinners (soups, stews, spaghetti, casseroles, etc.), but then I found this beef and bean chili from Weight Watchers that I had been meaning to try and it seemed perfect! I made a double batch so that I could have dinner for my husband and I, as well.

For their batch, I used the canned tomatoes as-is, but I blended the tomatoes for my husband and I’s batch (I HATTTTTE tomato chunks, which I’m sure everyone is well aware).  It was so good! And you can’t even tell that it’s “healthy.” I have found that some WW recipes are touch and go – some are just bland and flavourless, and then some are really spectacular.

Oh, and we STILL have cooked beans left over in the freezer from this…a bag of dried beans makes a lot. And by a lot, I mean A LOT.

I did not get a chance to snap a picture of my own creation, therefore the photo used below is not my own, it is owned by Weight Watchers was obtained from their website.

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Beef and Bean Chili

serves about 6-8

Ingredients:
-1lb lean ground beef
-2tsp olive oil
-1 medium onion, diced
-2 ribs celery, diced
-2 cloves garlic, minced
-1 small jalapeño pepper, seeded and minced (I omitted this, since I was cooking it for two kids as well)
-2tbsp chili powder
-2tsp ground cumin
-1tsp dried oregano
-2 bay leaves
-1/2tsp table salt
-1/2tsp red pepper flakes, or more to taste
-28oz canned crushed tomatoes
-1cu reduced sodium beef broth
-8oz tomato sauce
-30oz canned kidney beans, rinsed and drained
-1/2cu shallots, chopped

Directions:
-Coat a large stockpot with cooking spray and set over medium-high heat. Add beef and cook until browned, breaking up meat as it cooks, about 5 minutes. Remove beef from pot and set aside.
-Add oil to the pot and set over medium-high heat. When oil begins to shimmer, add onion, celery, garlic and jalapeño. Sauté until tender, about 4 minutes.
-Add reserved beef, chili powder, cumin, oregano, bay leaves, salt and red pepper flakes, and stir to coat vegetables and beef with spices. Add tomatoes, broth, tomato sauce and beans, then bring to a boil. Reduce heat to low and simmer, partially covered, for about 30 minutes.
-To serve, discard bay leaves, and ladle chili into bowls and top with chopped shallots (I omitted the shallots).

Note: According to the WW website, 1 heaping cup is 5 points. Sweet!!

Ranch Roasted Red Potatoes

Side dish time!  This is a simple four-ingredient roasted potato dish from Laa Loosh that was a great accompaniment to our Aidell’s chicken sausages (LOVE THOSE, in case I haven’t mentioned it before…haha).
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The ranch packet was a bit more expensive than I thought it’d be…I thought packets like that were about 50 cents, however it was about $1.50 (I bought the generic brand from Fred Meyer).  It was not quite as Ranch-y as I would like.  At first, I only sprinkled about half of the packet on the potatoes, since it seemed like so much, and then I added a bit more, and halfway through cooking, I added the rest of the packet. 
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Because of this, I was expecting a Ranch Explosion (great visual, right?), but I did not get that.  Sure, it was seasoned and fairly tasty, but far from the flavour explosion I was expecting.  We still ate them all, though!  Now if only I could finish up the 5lb bag of red potatoes…

Good news: This is actually a WW-ish recipe, and 1/2 cup of potatoes is 2 WW points.  Score!
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Ranch Roasted Red Potatoes

serves 2

Ingredients:
-2-4 red potatoes (depends on size)
-1 packet Ranch Dressing Dry Mix
-Non fat, olive oil cooking spray
-1tsp salt (I just used a quick grind, cuz the dressing mix is pretty salty)

Directions:
-Cut potatoes and let sit in water for at least 10 minutes, then drain.
-Preheat oven to 425 degrees.
-In a large bowl add potatoes and spray lightly with the cooking spray. Then add the Ranch mix and toss well to fully coat each potato.
-Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.
-Bake for about 20-25 minutes, tossing about halfway through, until slightly crisped and fully cooked.

Panko Pork Chops

I am on a blogging roll this week!  I was really sick for a few weeks (ok, one week) and had a variety of other things going on, so it was hard to muster the energy to post.  But I did continue to work out (minus like two days) and now I am on Level III of Jillian Michaels’ 30 Day Shred!  I. Am. So. Sore.  I definitely haven’t lost the 20 lbs they boast about, but I’ve lost a few, plus I’m gaining some muscle mass and feel a lot stronger – so I call that a win!  But I’d still rather just lounge around or lay in bed.  Who wouldn’t??

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Now that I’ve gone on this healthy living and working out tirade, I have a healthy yet delicious Weight Watchers recipe to share with you – panko pork chops from their website – it rings in at 7 points per serving, but I forget the specific calorie break down.  I served it with some sides – green salad and quinoa (quinoa is definitely my new go-to, but partially because it’s way faster than rice, haha).  It was a great, lean, protein-packed meal!  With bread crumbs. =D

Bonus: It would work for chicken breasts, as well, if you are not a fan of pork!

I like to buy the small, thin, boneless pork cutlets because they’re cheap, and already in the “proper” 4 oz portions.  Less work for me!  I still cut mine in half during the cooking process to check if it’s done.  Some things never change.

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Panko Pork Chops

serves 2

Ingredients:
-cooking spray
-2 boneless pork chops (4oz ea)
-1/4cu all-purpose flour
-salt and pepper, to taste
-1 egg
-1.5tsp fat free skim milk
-1tsp Dijon mustard, or to taste
-1/4cu panko bread crumbs

Directions:
-Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.
-Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin (if they’re not already thin, which mine were).
-On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a separate plate.
-Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray.
-Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.)

Salsa Verde Burgers

As you may recall, I made salsa verde the other week for Snack Food Friday at work.  Despite the fact that it was quickly gobbled up, I still had tons of leftovers, and did not want it to go to waste!  Then I got an email from Skinnytaste with her recipe for Salsa Verde Burgers.  PERFECT!  This is a super easy recipe because basically you make burgers.  The end. 😉
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Her burgers don’t even have anything special in them (that’s just weird to me – I’m the queen of adding tons of spices, herbs, and veggies to ground meat!), so you can buy the pre-made patties if you so desire (which I know several people that do).  I made my own patties and just seasoned with some garlic powder to add some extra flavour, as I typically use super lean meat (this time I used 93% lean ground sirloin).  I also bought the avocados this recipe called for because they were on sale and, well, who doesn’t love fresh avocado?  Ok, I can name several, but that just means more for the rest of us!

The original recipe called for shredded cabbage or lettuce, which I omitted, cuz it already had tons of green stuff, and also called for a specific brand of pepper jack cheese – I just used reduced fat sharp cheddar.  Finally, I didn’t have hamburger buns, so I used English muffins!  If you are counting calories or on Weight Watchers, this is a great way to reduce calories or points – and my husband didn’t even complain! 😉
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Salsa Verde Burgers

serves 2

Ingredients:
-cooking spray
-pinch kosher salt and pepper, to taste
-2 lean ground beef patties (about 4-5oz/ea)
-1/2cu salsa verde, homemade or store bought
-2 slices of reduced fat or part-skim cheese
-2 whole wheat hamburger buns or English muffins
-1/4cu shredded red cabbage or lettuce
-sliced avocado

Directions:
-Heat a skillet or grill over high heat. When hot, spray with oil and add the patties. Season with salt and pepper and cook a few minutes on each side, to your desired liking.
-Add the cheese and cover; cook to melt, about 30 seconds.
-Serve on buns, topped with avocado and salsa verde!