Dinner for tomorrow!

daisymae9801

Just thought I'd share some recipes that I'm making for dinner tomorrow! All are from Cooking Light.



Grilled Rosemary Steak
Makes 4 servings

1 Tbsp. finely chopped rosemary
1 tsp. grated lemon rind
1 tsp. freshly ground black pepper
1 tsp. extra virgin olive oil
1/4 tsp. kosher salt
2 garlic cloves, minced
4 (4-oz) beef tenderloin steaks, trimmed (1 in. thick)
Cooking spray

Preparation:

Combine rosemary, lemon rind, pepper, olive oil, salt, and garlic in small bowl. Rub rosemary mixture evenly over steaks; cover. Refrigerate 1 hr.

Prepare grill.

Place steaks on a grill rack coated with cooking spray; grill 5 min. on each side or until desired degree of doneness.

Nutrition:
Calories: 179
Calories from fat: 40%
Fat: 7.9 g
Sat. fat: 2.7 g
Mono. fat: 3.5 g
Protein: 24.4 g
Carb: 1 g
Fiber: .3 g
Sodium: 168 mg





Smashed Potatoes with Goat Cheese and Chives
Makes 12 servings (serving size: about 2/3 cup)

Ingredients:

3 lbs baking potatoes, skinned and cubed
1 1/4 tsp. salt, divided
2 Tbsp. butter
3/4 cup (6 oz) goat cheese
1/4 tsp. black pepper
1 c. 2% milk (not sure if 1% or nonfat would make a big taste difference, but I'm trying it with 1%)
3 Tbsp. finely chopped fresh chives

Prep:

1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.

Parmesan and Black Pepper Smashed Potatoes: Prepare the recipe through step 1. Substitute 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese for goat cheese. Increase to 3/4 teaspoon freshly ground black pepper and 1 1/2 cups 2% reduced-fat milk; omit chives. Stir in 1/4 cup chopped fresh flat-leaf parsley.

CALORIES 181 (32% from fat); FAT 6.5g (sat 4.1g, mono 1.9g, poly 0.2g); PROTEIN 8.9g; CARB 22.6g; FIBER 1.6g; CHOL 18mg; IRON 1.2mg; SODIUM 428mg; CALC 232mg.




Roasted Asparagus with Balsalmic Brown Butter
Makes 8 servings (5 spears per serving)

Ingredients:
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Prep:

Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.

Nutritional Information
Calories: 45
Calories from fat: 60%
Fat: 3g
Saturated fat: 1.8g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 0.2g
Protein: 1.9g
Carbohydrate: 3.9g
Fiber: 1.7g
Cholesterol: 8mg
Iron: 0.7mg
Sodium: 134mg
Calcium: 18mg

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bking89

Hey thanks:) sounds delicious! gonna have to try it

psb13

yummy-bumping for later. thanks :bigsmile:

josavage

Thanks for sharing. I've made the asparagus before and liked it. I'll have to try the filets and potatoes as well.