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Tag Archives: Beef

Braised Chuck Roast

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I am a firm believer in celebrating your birthday for a whole weekend or sometimes even a week.  In fact, I had a friend wish me a happy birthmonth yesterday.  What’s this got to do with chuck roast, you say?  One of my favorite dishes that my mom used to make was a chuck roast with brown potatoes; so I decided I needed to treat myself for my birthday.  Of course this version was in the crock pot and my mom’s was one of those electric skillet masterpieces, but close enough.


You’ll never guess what the secret ingredient is; so I’m just going to come right out and tell you:  gingersnaps.


Give six of these a spin in the food processor and then toss them in the crock pot.


Add eight ounces of baby carrots.


Two stalks of celery.


One onion.


And then the good stuff:  one cup of dry red wine, two tablespoons of red wine vinegar, and then 1/4 cup of raisins.  Don’t forget the S&P.  If my mom knew about the gingersnaps she would disapprove.  If she knew about the raisins I’m pretty sure she would just refuse to eat it.


Add a two-pound boneless chuck roast and turn on the crock pot.  Six hours on high did the trick for me.


This was around the three-hour mark.  Man, did it smell good.


My mom’s version didn’t really have a sauce.  I’m not ashamed to say that I used to douse it ketchup.


I just had to add some little boiled potatoes.

And here’s the best news:  it comes in under 400 calories, without the potatoes.

Eat Well and Savor.


Sweet and Sour Meatballs

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Otherwise known as Waikiki Meatballs, at least in my book.


This is one of the Top 20 recipes that my mom used to make.  I made this version in the slow cooker from the Fix-It and Forget-It Lightly cookbook.  This recipe is very similar.  My mom used to make hers in the electric skillet.  Now that’s a blast from the past.  Do they even make electric skillets anymore?


It’s pretty basic stuff.  I actually used a 20-ounce can of pineapples.  I just can’t get enough.


In my opinion, rice is mandatory.  Without the rice it comes in at 380 calories.

Eat Well and Savor.




Grilled Flank Steak

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With Arugula Gremolata.


My husband may not be fond of vegetables, but green steak was not a hard sell.  Of course he didn’t ask for extra gremolata.   The green stuff in question is a recipe from Brian Boitano’s book.  It’s chock full of garlic and in addition to lemon zest there’s also some orange zest that doesn’t go unnoticed.


Is it just me or does that steak sort of look like Australia?

Eat Well and Savor.




Hamburger Healthier

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I think that’s a play on words referring to Hamburger Helper.  It’s not me, it’s Ellie Krieger and her Comfort Food Fix.


Let me start off by saying that this is one of those meals that I can (and did) eat for lunch and dinner.  That’s just one of the accolades I can throw at this recipe.  Here’s a few more:  one dish, 30 minutes, and huge serving.  Seriously, 2.5 cups is hearty, in my book.  The only problem is that it doesn’t hit the 400-calorie mark.  Still, 520 is pretty close.

Eat Well and Savor.

Steak Florentine

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Where has this steak been all of my life?


I didn’t take any other pictures; mostly because I didn’t need to.   Truth be told, the sangria had already kicked in.

Even though Giada put this in her book — and I’m grateful that she did — I can’t quite bring myself to call this a recipe.  But I’m going to tell you how to make it anyway.

Rub your T-bone with some garlic.  (Sorry if that sounds dirty.)  Sprinkle it with salt and pepper and grill until cooked to the desired doneness.  While the steak rests sprinkle with lemon juice and olive oil.    Have your knife and fork ready.

Eat Well and Savor.



Steak with Mushroom Sauce

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Holy garlic, Batman.


4 cloves for the steak, 4 cloves for the mushrooms, and 2 more for the potatoes.  I’m just saying, that’s a lot of chopping, but worth it of course.

This recipe is from Christine Avanti.   You can’t tell by looking at it that it’s low-cal, can you?


And you should know that the mushrooms have some Chardonnay in them.  Any recipe that’s good for you and includes an excuse to open a bottle of wine is a win-win in my book.


I must confess that I didn’t follow CA’s directions for putting the steak in the broiler.  I just put it in a cast iron skillet for fourish minutes each side.   Speaking of the steak, I think a big way this recipe stays under 400 calories is the fact that it’s only a 3-ounce portion.  I bought two precut portions at Whole Foods and by the time I trimmed them down I had four ounces left that I tossed into a stir fry.    I hope y’all have a kitchen scale.

Eat Well and Savor.

Grilled Steak Sandwich

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With Goat Cheese, Dijon, and Roasted Peppers.


I know you’re dying to see what’s inside, but first I have to set your mind at ease.  That’s not an actual flag.


There’s nothing more American than a slab of beef.


I’m so proud of the grill marks.


I only took one picture and in the frenzy of slicing the steak I didn’t realize that the lighting was off a little.  For the record, that’s way too much Dijon, which I discovered later.


Before I go any further, I’ll give you three guesses to figure out whose book this recipe came from


I knew you wouldn’t figure it out.  It’s Brian Boitano.   Told you it’s all-American.


btw – Jake said I should remind everybody that the actual holiday is Independence Day and not the 4th of July.

Eat Well and Savor.