pg 153 4 points
1 (1 lb) boneless lean sirloin steak, trimmed (or flank, skirt, or T-bone)
1 t salt
3/4 t cracked black pepper
1 15.5 oz can black beans, drained and rinsed
1 c frozen corn kernels, thawed
12 grape tomatoes, quartered
1/2 avocado, pitted, peeled, and cut into 1/2" pieces
1 jalapeno, seeded and minced
2 T lime juice
2 t olive oil
3 T chopped fresh cilantro
lime wedges
1. Sprinkle steak with 3/4 t salt and the pepper. Spray ridged grill pan with nonstick spray and set over med-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145 degrees, about 8 minutes. Transfer to cutting board and let stand about 5 minutes.
2. Meanwhile, to make salad, toss together beans, corn, tomatoes, avocado, jalapeno, lime juice, oil, cilantro, and remaining 1/4 t salt in serving bowl.
3. Cut steak into 12 slices and serve with salad. Serve with lime wedges.
Tuesday, October 1, 2019
Flank Steak Sandwiches with Spicy Mayo
Fresh Mex pg 150 6 points
3/4 t salt
3/4 t dried oregano
1/2 t ground cumin
1 lg yellow bell pepper, quartered
1 sm red onion, cut into 4 thick slices
1 (1 lb) flank steak,trimmed
2 T light mayonnaise
1 T minced chipotles en adobo
1 T chopped fresh cilantro
4 light hamburger buns, toasted {We used English Muffins}
1 beefsteak tomato, cut into 8 slices
1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together salt, oregano, and cumin in small cup. Combine bell pepper and onion in medium bowl and spray lightly with nonstick spray. Sprinkle vegetables with half of seasoning mixture. Sprinkle steak with remaining seasoning.
3. Place steak and vegetables on rack and grill, turning occasionally until vegetables are tender and instant read thermometer inserted into side of steak registers 145 degrees, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
4. Meanwhile, stir together mayo, chipotles, and cilantro in small bowl.
5. Cut steak across grain into thin slices. Cut pepper into thin strip and separate onion into rings.
6. Spread mayo mixture evenly on bottom of buns. Top evenly with tomatoes, steak, peppers, and onions.
In my opinion: Delicious! We loved these.
3/4 t salt
3/4 t dried oregano
1/2 t ground cumin
1 lg yellow bell pepper, quartered
1 sm red onion, cut into 4 thick slices
1 (1 lb) flank steak,trimmed
2 T light mayonnaise
1 T minced chipotles en adobo
1 T chopped fresh cilantro
4 light hamburger buns, toasted {We used English Muffins}
1 beefsteak tomato, cut into 8 slices
1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together salt, oregano, and cumin in small cup. Combine bell pepper and onion in medium bowl and spray lightly with nonstick spray. Sprinkle vegetables with half of seasoning mixture. Sprinkle steak with remaining seasoning.
3. Place steak and vegetables on rack and grill, turning occasionally until vegetables are tender and instant read thermometer inserted into side of steak registers 145 degrees, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
4. Meanwhile, stir together mayo, chipotles, and cilantro in small bowl.
5. Cut steak across grain into thin slices. Cut pepper into thin strip and separate onion into rings.
6. Spread mayo mixture evenly on bottom of buns. Top evenly with tomatoes, steak, peppers, and onions.
In my opinion: Delicious! We loved these.
Grilled Chicken with Roasted-Corn Salad
Fresh Mex pg 85 1 point
2 c fresh or thawed frozen corn kernels
1 red bell pepper, diced
1 tomato, diced
2 scallions, thinly sliced
1 jalapeno, seeded and minced
2 T lime juice
2 T chopped fresh cilantro
3/4 t salt
4 5-oz skinless boneless chicken breasts
1/4 t black pepper
1/8 t cayenne
2 t canola oil
lime wedges
1. Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray.
2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium owl and let cool slightly.
3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 t salt to corn and stir to combine.
4. Meanwhile, sprinkle chicken with black pepper, cayenne, and remaining 1/2 t salt. Brush large ridged pan with oil and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with corn salad and lime wedges.
In my opinion: Delicious! Use leftover corn salad the next day over fish.
2 c fresh or thawed frozen corn kernels
1 red bell pepper, diced
1 tomato, diced
2 scallions, thinly sliced
1 jalapeno, seeded and minced
2 T lime juice
2 T chopped fresh cilantro
3/4 t salt
4 5-oz skinless boneless chicken breasts
1/4 t black pepper
1/8 t cayenne
2 t canola oil
lime wedges
1. Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray.
2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium owl and let cool slightly.
3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 t salt to corn and stir to combine.
4. Meanwhile, sprinkle chicken with black pepper, cayenne, and remaining 1/2 t salt. Brush large ridged pan with oil and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with corn salad and lime wedges.
In my opinion: Delicious! Use leftover corn salad the next day over fish.
Chicken with Tomatillo-Cilantro Salsa
Fresh Mex pg 82 1 point
I bet you could also grill
3/4 lb tomatillos, husked and rinsed
2 T chopped fresh cilantro
1 1/2 T lime juice
1/2 T honey
1 t minced chipotles en adobo
1 small garlic clove, chopped
1/8 t plus 1/2 t salt
4 5-oz skinless boneless chicken breasts
1/2 t ground cumin
1/2 t chili powder
2 t canola oil
{for company;tortilla ships} points not included
1. Spray broiler rack with nonstick spray. Preheat broiler.
2. To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6-8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and 1/8 t salt and pulse until smooth. Transfer salsa to small bowl and set aside.
3. Sprinkle chicken with remaining 1/2 t salt, cumin, and chili powder. Heat oil in large nonstick skillet and set over medium heat. Add chicken and cook, turning once, until browned and no longer pink in center, 6-8 minutes.
4. Divide salsa evenly among 4 plates; top with chicken.
We LOVE this recipe.
You can serve with grilled vegetables or a salad.
I bet you could also grill
3/4 lb tomatillos, husked and rinsed
2 T chopped fresh cilantro
1 1/2 T lime juice
1/2 T honey
1 t minced chipotles en adobo
1 small garlic clove, chopped
1/8 t plus 1/2 t salt
4 5-oz skinless boneless chicken breasts
1/2 t ground cumin
1/2 t chili powder
2 t canola oil
{for company;tortilla ships} points not included
1. Spray broiler rack with nonstick spray. Preheat broiler.
2. To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6-8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and 1/8 t salt and pulse until smooth. Transfer salsa to small bowl and set aside.
3. Sprinkle chicken with remaining 1/2 t salt, cumin, and chili powder. Heat oil in large nonstick skillet and set over medium heat. Add chicken and cook, turning once, until browned and no longer pink in center, 6-8 minutes.
4. Divide salsa evenly among 4 plates; top with chicken.
We LOVE this recipe.
You can serve with grilled vegetables or a salad.
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