Steak Perfecto

Charleys, Berns, Flemings, Ruths Chris, Outback, and Sam Seltzer ain't got ISH on us!

What a meal! The filets marinated overnight, and Bobby grilled them using his new timer I got him as a V-day gift. They came out absolutely perfect. Char-broiled with a bit of crisp sear on the outside, and warm & pink on the inside.

I boiled corn on the cob as a side, and we enjoyed a nice bottle of Bogle Pinot Noir which was a sensational pairing with the meat.

**Disclaimer** I have discovered a philosophy that red meat may lead to nightmares. I pointed it out to Bobby and he also has noticed it with himself. If you happen to remember, see if you have any type of vivid dreams or nightmares after consuming red meat for dinner.

Tonight...we shall dine in HEAVEN!

Last night before our Valentine's Day couples massage, I decided to put some steaks in marinade so we could have them tonight. Last time I tried this, I marinated them for just over 24 hours and honest to goodness they came out better than Charleys or Flemings (in my husband's opinion, but again remember he is biased, LOL). I chose three USDA top sirloins, and one tail cut (which according to the butcher is the most tender & tasty part of the beef). I mixed up the Montreal Steak marinade (pictured w/ substituted ingredients) and freezer-baggied it. Tonight, we shall dine in HEAVEN!

Honey Mustard & Rosemary Pork Tenderloin

Dinner last night was a success. So I cheated a tad bit and got the pre-marinated pork loin from the Publix meat section. It was extremely easy, yet my husband still thinks I am some gourmet chef! I simply unwrapped the loin, placed in a tin foil lined baking dish and sprinkled the top with black pepper and rosemary. I baked at 350 for about 43 minutes, and it came out perfectly cooked and very tender and juicy . Served with steamed veggies, and voila! I typically choose not to include a starch with dinner when it's just the two of us since we prefer not to have the extra carbs. If pairing this with wine, choose a light- bodied red such as Pinot Noir, or a Dolcetto from Italy.
I drizzled mine (left) with balsamic vinegar, and Bobby prefers his with Duck sauce (found in the ethnic food section of the grocery store).

Have a fit & healthy day!
Kristina

Exceptional Eggplant Casserole

Okay, so not EVERYTHING I am going to blog about will be 100% fit, clean, lean meal ideas. I found this recipe and capitalized on it only to have it become my number one (well maybe number 2) choice as "Best Meal" from the biased husband panel. I outdid and even surprised myself a bit with this one. Trust me, it is truly worth every millisecond I spent on it.

Ingedients:
1/2 c. chopped onions
1/2 c. chopped green peppers
1/2 c. chopped celery
1 tsp. EVOO (oh how I loathe that term, damn you, Rachel Ray!!!!)
2 8 oz. cans of reduced sodium tomato sauce
1/3 c. brown sugar
1 1/2 tsp. dried oregano
1/2 tsp. minced garlic (I always add more garlic than the recipe calls for - it's good for you!)
1 medium-sized eggplant, sliced in 1/8" thick slices
1 1/2 c. shredded skim mozzarella cheese
Vigo bread crumbs, on a paper plate for coating eggplant
2 c. All Whites, in a bowl for coating eggplant
Sea-salt

1. Preheat oven to 350.
2. In a large skillet or saucepan, saute' the onions, green peppers, and celery in the EVOO (*wince*)
3. Add the tomato sauce, brown sugar, oregano, and garlic to the sauted' vegetables. Mix well and let simmer for 25 mins, stirring occasionally.
4. Lay slices of eggplant on paper-towels and pat down to draw out moisture. Sprinkle each with sea-salt. Coat each slice in eggwhite mixture, and then coat with bread crumbs. Pan-fry all slices, turning each until all are crispy.
5. Layer one-third of the sauce mixture, one third of the eggplant, and one third of the cheese into a glass or non-greased baking dish. Repeat the layers twice.
6. Bake uncovered at 350 for 45 - 50 mins. Allow 10 mins to cool and serve as desired.

**Warning! This dish will be so incredibly delicious that I guarantee you will eat more than you want to. Enjoy!**

Hot Chicken Salad, courtesy of my stepmom, Myra

This recipe came to be quite a surprise. My stepmom served it to us one night and I fell in love with it. I modified it a tad bit, just to reduce unnecessary saturated fat intake, but it is still delicious as can be. It can be served alone in a bowl, or in a low-carb whole wheat tortilla wrap.

Ingredients:

Preheat over to 350

3 c. cubed, cooked chicken breast
1 small onion, diced
1 can water chestnuts, drained
1/2 c. sliced almonds (unsalted)
3 ribs celery, diced
1/2 c. fat-free cheddar cheese
1/2 c. light mayo (or enough to blend with ingredients)

Mix all together and pour into a baking dish. Sprinkle additional cheese on top. Bake at 350 degrees for 30 minutes.

Goes great with a tall glass of organic fat-free milk. Enjoy!

Turkey Lasagna, one of my husband's faves

This recipe is extremely easy, although a bit time-consuming. The leftovers, if properly contained in the fridge provide for an even better meal if you can believe that as it absorbs more flavor.

Ingredients:

1 pkg. ground turkey breast (approx. 1 lb.)
1 box of gluten-free or whole-wheat lasagna noodles
1 bag of fat-free or skim shredded mozzarella cheese
1 large carton of fat-free ricotta cheese (substitute with cottage cheese if desired)
1 jar of your favorite red sauce
1 clove of fresh chopped garlic
1 egg
1 tsp. parsley
1/2 c. freshly-grated parmasean cheese

Preheat over to 350 degrees. Brown turkey breast and add garlic while simmering. Combine in a large bowl with the red sauce. In separate bowl, combine egg, ricotta (or cottage) cheese, and parsley. Mix well. Boil noodles and drain, rinse noodles with cool water to avoid sticking together.

Using a glass or non-stick baking or cake dish, lightly layer the bottom with the sauce mixture. Add three noodles, spread cheese mixture over each noodle, and then sprinkle mozzarella. Continue the same layer with the sauce mixture, and then re-start with another layer of noodles. Continue until ingredients are gone, and sprinkle the parmasean on the very top.

Bake at 350 for approx. 25 min. Let cool for 10-12 mins before serving.

Enjoy, and as always have a fit & healthy day!
Kristina

Inaugural Entry

Welcome everyone and thank you for reading my debut blog. Now that I have more time to devote to domestic engineering, I feel the desire to document and share our lifestyle of eating and staying fit. The two coincide with each other greatly and we feel they are colossal in being healthy not only physically but mentally as well.

I'll begin with what I prepared for lunch today. It wasn't anything couture gourmet, just a basic tuna salad which I ate on a piece of whole wheat toast. Coupled with a half yogurt, and a 16oz. bottled water and I am satisfied until around snack time. Here's the easy throw-together recipe for tuna salad:

2 cans of chunk white albacore tuna, drained
3 tbps. lemon juice
1 c. red onions, minced
1.5 c. celery, minced
1/4 c. light mayo
dash of celery seed
dash of paprika
dash of black pepper

Combine all ingredients and serve as desired.


Have a fit & healthy day!
~Kristina