| Sunday Asian Beef Lettuce Wraps | Peanut Noodles |
| Monday Pork Medallions with Apple Cider Sauce | Pine Nut Salad |
| Tuesday Zesty Meatball Soup | Cheddar Dill Biscuits |
| Wednesday Roasted Chicken Breasts with Potatoes and Squash | Garlic Rolls |
| Thursday Tilapia Piccata with Orzo | Green Beans with Lemon |
Friday Slow Cooker 3-Cheese Mac and Cheese | Apple, Grape and Butter Lettuce
Saturday Sweet and Spicy Flank Steak | Chinese Broccolini
Asian Beef Lettuce Wraps |
Prep time: 15 minutes Marinade time: All day
Cook time: 25 minutes
| 1 1/4 | pounds sirloin steak |
| 1 | cup sesame ginger marinade |
| 1 | tablespoon canola oil |
| 1/2 | yellow onion , halved and thinly sliced |
| 1 | teaspoon garlic, minced |
| 1/4 | teaspoon crushed red pepper flakes |
| 3 | tablespoons soy sauce (low sodium) |
| 1/4 | cup dry roasted peanuts, chopped |
| 1 | teaspoon rice vinegar |
| 1 | head Boston (butter) lettuce |
| | coarse salt and freshly ground pepper, to taste |
per serving: 368 calories; 27 grams protein; 27 grams total fat; 2 grams fiber; 6 grams saturated fat; 6 grams carbohydrates; 39 mgs cholesterol: 666 mgs sodium; 9 weight watcher points | | [1] Place the meat in the freezer for about 20 minutes (for easier slicing) if you have time. Slice the steak into thin strips against the grain. Season the meat with salt and pepper and place in a large ziptop bag. Add the marinade and turn to coat. Place in the refrigerator and marinate all day.
[2] Add the oil to a large skillet over medium heat. Sauté the onion, garlic, and red pepper flakes until the onion is translucent, about 3 minutes. Add the soy sauce and cook another 2 minutes. Remove to a bowl.
[3] Remove steak and discard the marinade.
[4] Add a little more oil to the skillet over medium-high heat and let it get hot. Add the steak to the skillet. Sear for 2 minutes, turn and cook another 2 minutes or until cooked through. Return the onion mixture to the skillet and stir in the peanuts and vinegar.
[5] Place the meat mixture in a serving bowl. To serve, form little cups with the lettuce leaves, scoop the filling into them, wrap and serve. |
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Peanut Noodles
ReplyDeletePrep Time: 15 Minutes. Cook Time: 10 Minutes
8 ounces Asian noodles (udon, soba, or linguini)
1/2 cup chicken broth
1 1/2 tablespoons fresh ginger, minced
3 tablespoons soy sauce (low sodium)
3 tablespoons creamy peanut butter
1 1/2 tablespoons honey
2 teaspoons chile paste
1/2 teaspoon crushed red pepper flakes
3 garlic clove(s), minced
2 green onions , chopped
1/4 cup dry roasted peanuts, chopped
per serving: 302 calories; 12 grams protein; 11 grams total fat; 3 grams fiber; 2 grams saturated fat; 42 grams carbohydrates; 38 mgs cholesterol; 673 mgs sodium; 6 weight watcher points [1] Bring a large pot of water to a boil. Add noodles and cook until cooked but firm to the bite. Drain.
[2] Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, crushed red pepper flakes and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.