London Broil

Momma Foodie used to make this quite often growing up. It's a great way to make a cheaper cut of beef tender, juicy and taste like a special dinner. It is also great for a weeknight dinner because you whisk together a few simple ingredients, marinate overnight, and when you get home from work it cooks so quickly. I served this with asparagus and a green salad. It's also good with couscous or a rice pilaf.

1 top round steak
1/3-1/2 c. soy sauce (I use the reduced sodium)
4 cloves of garlic, minced
1 tbsp. ginger paste or fresh grated ginger

Whisk together the soy sauce, garlic and ginger. Pour the mixture into a gallon size zip-top bag.

Season the steak with lots of fresh ground pepper (NO SALT). Add to the bag, zip it up and place in the fridge overnight (or for at least 6 hours).

Remove the steak from the bag and discard the marinade. Preheat the grill or broiler and cook the steak 3-4 minutes on each side, or to your desired done-ness.

Cornmeal Crusted Catfish

Let me preface this by saying that I despise catfish. I never know what to do with it, and I don't much care for the texture. I *thought* I was buying tilapia at CostCo, but I didn't read, just grabbed and we ended up with yucky catfish.

I figured Emeril would be a good authority for what to do with the fish. I read and combined a few of his recipes and came up with this. I think next time (if there is a next time that I mistakenly buy catfish) I will try searing and baking rather than pan-frying.

Cornmeal Crusted Catfish
2 catfish or other fish fillets
Cayenne pepper
Black pepper
Garlic powder
Paprika
Sea salt
Juice of one lemon
2 cloves of garlic, minced
2 tbsp. chopped fresh parsley
3/4 c. cornmeal
1/4 c. flour
Oil

Sprinkle the fish fillets on both sides with the cayenne, black pepper, garlic powder, paprika and sea salt. Place the fillets in a baking dish.

Add the lemon juice, garlic and parsley to the dish. Turn the fish several times to coat well. Set aside for 10 minutes to marinate.

Mix cornmeal and flour together on a plate. Dredge the fish in the cornmeal mixture, pressing it so it adheres to the fish.

Heat enough oil in a skillet to cover the bottom. Fry the fish for 3-4 minutes per side, turning once.

I served this with Zatarain's red beans and rice mix (I use the low sodium doctored with half an onion, chopped and a good amount of Tabasco) and a green salad with red wine vinaigrette.

Menu for the Week

We have a hectic week, and both of us are trying to get to the gym every night (I'm going to do the Chicago Triathalon this summer...gotta get crackin'). Thus, it will be healthy and simple stuff for us all week!

Tuesday: London broil, asparagus and salad
Wednesday: ground chicken sloppy joes and fruit salad
Thursday: Hungry Girl spicy chicken sandwiches
Friday: sushi night
Saturday: dinner at my dear friend Charissa's delightfully trashtastic pre-wedding party called a "stag" in Dwight, Illinois. I'm scurred.

Tuna Tacos with Avocado and Orange

This was supposed to be tuna tacos with a tomato-orange salsa. However, I managed the purchase the single most disgusting tomato ever (it looked ok, but was all mealy and nasty inside). The tomato went into the trash, and cucumber and avocado went into the bowl instead.

This was really, really yummy and was a little glimpse of summer in the dead of a terrible Chicago winter. Mr. Foodie really liked it, which was very surprising given his distaste for fruit. Next time I make this, I hope to be out on my deck with a Summer Shandy or Pacifico in hand!

Tuna Tacos with Avocado and Orange
2 tuna fillets
Salt and pepper
1 medium Haas avocado, diced
1 large navel orange (see prep instructions below)
1 cucumber, seeded and diced
2 tbsp. fresh cilantro, chopped
1/2 jalapeno, finely minced (remove the seeds if you don't like heat)
2 green onions, finely chopped
1 tsp. orange zest
Juice of two limes

Preheat a broiler or grill.
Season the tuna on both sides with salt and pepper.
Broil or grill approximately 3-4 minutes on each side. Remove from heat.

Cut off both ends of the orange. Use a knife to cut away the peel and pith.
Follow the membranes and segment the orange, discarding the pith and tough membranes.
Cut the orange segments into bite sized pieces and put in a medium bowl.

Add diced avocado, diced cucumber, cilantro, jalapeno, green onion and orange zest to the bowl.
Flake the tuna into the bowl.
Pour lime juice over the fish and toss all ingredients well to coat. Adjust salt if needed.

Serve with corn or flour tortillas.

Spinach-stuffed Turkey Meatloaf

This is really, really tasty. It's also low-fat. I didn't have ground turkey, so I used the ground chicken I had on hand. Make sure to let the meat sit in the fridge for at least an hour after you press it into the pan so you can roll it easily.

Meat mixture:
3 slices bread, crust removed
1/2 c. milk
1 lb. ground chicken
1 tbsp. Dijon mustard
1 egg white
1 tsp. oregano
Fresh ground pepper

Line a rimmed baking sheet with foil. Spray the foil with cooking spray.
Tear bread into 1 inch pieces. Put in a bowl, pour in the milk and mash the bread with a fork until all the milk is absorbed.
In another bowl, mix the chicken, mustard, egg white, oregano and pepper.
Add in the bread mixture and mix well, until creamy.
Press the meat mixture onto the baking sheet so that it covers 1/2 the baking sheet
Place in the refrigerator for at least one hour (up to three hours)

Filling:
1 10 oz. package of frozen spinach
3 green onions, chopped (green part only)
1 egg white
Fresh ground pepper
1 tbsp. olive oil
Parmesan cheese, grated, about 1/3 cup

Thaw and drain spinach. Press out all the water.
Heat olive oil in a skillet. Add the spinach and onion and cook until mixture is somewhat dry and the onions begin to wilt, about 5-6 minutes.
Remove from heat and allow to cool. Mix in egg white and season with lots of pepper.

Preheat oven to 350.
Remove baking sheet from fridge.
Spread the spinach mixture over the meat, leaving 1 inch border all the way around.
Sprinkle the cheese over the top.

Place baking sheet horizontally.
Starting at the end closest to you, use the foil to lift the meat and roll jelly roll style, pushing forward a little bit at a time.

Bake at 350 for about an hour, until a thermometer registers 160. Serve with tomato sauce.

Ahhhhhhhh...

The past two weeks have been CRAZY. I have been running non-stop, trying to do 8 different things at the same time, overloaded at work, trying to get our new car fixed after an accident, and managing birthdays, parties with friends, family time and of course, trying not to neglect my dear Mr. Foodie.

Today was the first day I have cooked in what feels like forever. We've been eating soup out of the freezer for the last two weeks (not that there is anything wrong with that - that's what it is there for - but our stock is depleted).

After a major Costco trip on Saturday, we have approximately 9 or 10 different kinds of cheese, a freezer full of meat, and lots and lots of produce!

Today I made:
A lightened (both fat/calorie-wise and texture-wise) baked potato soup
A low-fat glazed lemon loaf
A roasted veggie and smoked mozzarella quiche
Spinach stuffed turkey meatloar

This week's (attempted menu):
Sunday: Spinach-stuffed meatloaf with roasted carrots
Monday: Seared tuna tacos with tomato-orange salsa
Tuesday: Veggie and smoked mozzarella quiche with a mixed green salad
Wednesday: General Tsao's tofu with veggies and brown rice
Thursday: BBQ chicken pita pizzas with smoked mozz
Friday: Most likely dinner out

Fusilli with Arugula, Cherry Tomatoes and Goat Cheese

This was really good and fast. I grilled two chicken breasts seasoned with lemon pepper, oregano and garlic powder and sliced them over the top.

3/4 box of fusilli, cavatappi or rotini pasta (good with whole wheat pasta)
2 c. arugula
1 pint of cherry or grape tomatoes, halved
1 4 oz. log of goat cheese with herbs
Olive oil
Salt and pepper

Prepare pasta according to package directions. Reserve about a cup of the cooking liquid in case the sauce needs thinning later.

Put the drained pasta back in the pot and mix in the arugula.

Heat a bit of olive oil in a skillet. When it is hot, add the tomatoes. Saute the tomatoes until the skins start to crack. Season with salt and pepper and mix into pasta.

Crumble goat cheese into the pasta and mix well until the cheese melts. Thin the sauce with a bit of the cooking liquid if it is too thick.