Here's what I've got planned...
Monday: Pecan Crusted Chicken Tenders Salad w/ Maple BBQ Dressing
Tuesday: Rosemary Steak (here's hoping the rain takes a break so Michael can grill), twice baked potatoes, parmesean green beans, rolls
Wednesday: Big Family Birthday dinner at Buca di Beppo
Thursday: Chicken casserole, fresh corn, baked apples
Friday: Crock-pot Vegetable Beef Stew w/ Cornbread - head to CCHS football game!
A friend of mine has recently begun a new journey to healthy eating. She has suffered from chronic illness for 5 years and the Lord has finally shown her what she needs to strengthen her body and renew her spirit. She's also begun posting some weekly menus/recipes and I will be 'borrowing' a few for my blog as well. They sound delicious! The steak recipe below is one she posted this past weekend...can't wait to try it!
* To check out Brandee's journey to good health, check out her blog A Journey to Health.
Grilled Steaks with Rosemary
2 boneless sirloin steaks (each about 1 1/2 pounds and 3/4 inch thick)1 small bunch fresh rosemary
6 medium garlic cloves, peeled and smashed
1 tsp salt
1/2 tsp freshly ground black pepper
2 TBSPs lemon juice
6 TBSPs extra-virgin olive oil
With a sharp paring knife, make small slits about every inch over both surfaces of steaks. Remove leaves from 2-3 rosemary springs and insert 1-2 leaves in each slit. Place steaks in a shallow pan that will hold them in a single layer. Combine garlic, salt, pepper and lemon juice in a small bowl and mix well. Stir in oil and pour over meat. Cover with plastic wrap and marinate for 2-6 hours or overnight, turning several times.
To cook meat, remove from marinade. Arrange a rack 5 inches from heat source, spray rack with olive oil and preheat grill. When grill is ready, cook steaks until medium-rare, 3-5 minutes per side. Watch carefully, since cooking times will vary with type of grill and intensity of heat. Alternatively, broil steaks 4-5 inches from heat for 3-5 minutes per side. To serve, place steaks on a warm serving plate and garnish with a cluster of remaining rosemary sprigs. Cut each steak into 3 portions.
Makes 6 servings.
From Eating Your Way to Good Health by Dough A. Kaufman and Jami Clark, R.N.
2 comments:
Hey, girl!! Just got your comment on Facebook. I've been away from the computer all weekend. We would love to borrow fall/winter clothes if you have any that would fit Jonah. The summer clothes you shared with us have really come in handy! I will return those very soon, when the weather gets a bit cooler. Thank you a hundred times!! We are so grateful!
Let me know how you like the steak :) We ended up going to see "Cloudy with a Chance of Meatballs" after Will took a nap so I did not make that on Saturday. I froze the steaks and that is what we are going to have this coming weekend. I told John I wanted to try to stick to these menus as close as possible because that is what I am buying the food for and it is just so hard for me to eat out now. I rather be home and cook than try to round something up out at a restaurant. Thanks for mentioning me on your blog :) I am fighting a flair-up right now. I know it is from all the rain and from feeding the neighbor's pets and being around all that dander. I am going to rest today and tomorrow so I will feel good by the end of the week. Have I told you about Moms In Touch yet? I have to be in Hendersonville on Thursday for a luncheon for that. Then Friday is the big game. Go Colts! We will have to look for you guys :)
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