Tuesday, April 10, 2007

YUMMY MONDAYS: Ginger Soy Flank Steak

2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon red chili flakes

Lime juice from one lime
1 tablespoon brown sugar (Splenda brown sugar alternative)
4 tablespoons soy sauce
1 tablespoon sesame seed oil
1 (1 1/2-pound) flank steak*

* Tenderized round steak may also be substituted in this recipe.

In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over flank steak and let marinate for 1 hour.

Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates.

Makes 6 servings.

172 calories per serving
6 grams of fat

Wednesday, April 04, 2007

YUMMY MONDAYS: Breakfast Burritos

Start of the day with a great burrito filled with zucchini, peppers and corn wrapped with eggs in a whole wheat tortilla.
Original recipe yield: 4.

4 (Change)

4 (8 inch) fat-free honey-wheat tortillas (Mission Tortillas)
Pam cooking spray
1 medium zucchini, diced

1 small red bell peppers, seeded and diced
1/4 teaspoon black pepper
3/4 cup fresh or frozen corn kernels
6 egg whites
2 tablespoons 1% milk
1 cup mild or medium-spicy salsa


Preheat the oven to 350 degrees F.
Wrap the tortillas in foil. Place in the oven to heat for 10 minutes. Turn the oven off, leaving the tortillas in the oven to stay warm.
Spray bottom of pan with Pam so it won't stick. Add the zucchini, bell pepper, and black pepper. Cook the vegetables, stirring often, for 5 minutes, or until tender. Add the corn and cook, stirring often, for 1 minute.
In a medium bowl, combine the egg whites and milk.
Reduce the heat to low. Pour the egg mixture into the skillet and scramble gently until the eggs are cooked but still moist.
Evenly divide the eggs, vegetables and salsa among the tortillas. Roll up and serve immediately.