Cooking Light - Almond Orzo, Flank Steak and White Chocolate Bark
Ok, vacation time is drawing near. That means digging out the bathing suit, dusting of my beach hat and finding some really good beach reads. Did I say bathing suit? Ugh....how will it look?.
Ok, tough question, but we can prepare. I have dusted off the Livestrong app to track my activites and calorie intake and opened up the Cooking Light app to find a dinner that is not only lower calories, but taste good too. I think I did it, even with a sweet little treat.
So, here is a complete meal for you. Just add a small glass of wine (100 calories) and enjoy.
Let's start with the Orzo... Pretty simple recipe with ingredients that are generally on hand.
2 (3/4-ounce) slices whole-grain bread, torn into 2-inch pieces
4 teaspoons extra-virgin olive oil
2 teaspoons chopped fresh garlic
1/4 teaspoon Spanish smoked paprika
1 tablespoon sherry vinegar
1 (7-ounce) bottle roasted red bell peppers, drained
1/2 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
Arrange almonds and bread in a single layer on a baking sheet. Broil 1 minute or until lightly browned. Add almonds and bread to a food processor; process until coarsely ground. Heat olive oil, garlic, and paprika in a small skillet over medium heat; cook for 1 minute or until garlic begins to brown. Add garlic mixture, sherry vinegar, bell peppers, and 1/8 teaspoon salt to bread mixture; process until smooth.
Sprinkle steak evenly with remaining 3/8 teaspoon salt and black pepper. Place on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with sauce.
Microwave at HIGH 1 1/2 minutes or until chocolate melts, stirring every 30 seconds. Add chocolate to bowl with pretzel mixture; stir well. Spread chocolate mixture evenly into a 12 x 7-inch rectangle on a jelly-roll pan lined with parchment paper. Sprinkle remaining pretzel mixture evenly over chocolate, pressing lightly to adhere. Freeze 10 minutes. Break into 16 pieces.
 |
Almond Herbed Orzo, Flank Steak with Romesco Sauce, Corn on the cob and White Chocolate Bark.
Let's start with the Orzo... Pretty simple recipe with ingredients that are generally on hand.
Almond Herb Orzo
Ingredients
Preparation
Cook orzo according to package directions, omitting salt and fat; drain. Return orzo to pan; stir in oil, herbs, rind, and salt. Sprinkle with almonds.Flank Steak with Romesco Sauce
Ingredients
2 tablespoons sliced almonds2 (3/4-ounce) slices whole-grain bread, torn into 2-inch pieces
4 teaspoons extra-virgin olive oil
2 teaspoons chopped fresh garlic
1/4 teaspoon Spanish smoked paprika
1 tablespoon sherry vinegar
1 (7-ounce) bottle roasted red bell peppers, drained
1/2 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
Preparation
Preheat broiler or prepare grill.Arrange almonds and bread in a single layer on a baking sheet. Broil 1 minute or until lightly browned. Add almonds and bread to a food processor; process until coarsely ground. Heat olive oil, garlic, and paprika in a small skillet over medium heat; cook for 1 minute or until garlic begins to brown. Add garlic mixture, sherry vinegar, bell peppers, and 1/8 teaspoon salt to bread mixture; process until smooth.
Sprinkle steak evenly with remaining 3/8 teaspoon salt and black pepper. Place on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with sauce.
White Chocolate-Cranberry Bark
Ingredients
1 ounce small salted pretzel sticks, broken into 1/4-inch pieces (about 2/3 cup)
1 (12-ounce) package premium white chocolate chips
Preparation
Place almonds in a skillet over high heat. Cook 2 minutes or until lightly browned, stirring frequently. Remove from heat. Combine almonds, cherries, and pretzels in a bowl. Set aside half of mixture. Place chocolate in a 1-quart glass measure.Microwave at HIGH 1 1/2 minutes or until chocolate melts, stirring every 30 seconds. Add chocolate to bowl with pretzel mixture; stir well. Spread chocolate mixture evenly into a 12 x 7-inch rectangle on a jelly-roll pan lined with parchment paper. Sprinkle remaining pretzel mixture evenly over chocolate, pressing lightly to adhere. Freeze 10 minutes. Break into 16 pieces.
Comments
Post a Comment