CARNE BISTEC {foodie friday}

Well, I haven’t made this recipe, yet.  But I plan on making it tonight.  It looks fantastic.  I’ll let you know how it turns out.


photo courtesy of skinnytaste

Carne Bistec – Colombian Steak with Onions and Tomatoes
Gina’s Weight Watcher Recipes
Servings: 6 S Size: 3 oz steak + onions tomatoes • Old Points: 4 pts Points+: 4 pts
Calories: 182.9 • Fat: 7.2 g • Carbs: 3.0 g • Fiber: 0.7 g • Sugar: 0.0 g • Protein: 25.2 g

Ingredients:

  • 1-1/2 lbs grass fed sirloin tip steak, sliced very thin
  • salt to taste
  • garlic powder to taste
  • cumin to taste
  • 4 tsp olive oil
  • 1 medium onion, sliced thin or chopped
  • 1 very large tomato or 2 medium tomatoes, sliced thin or chopped

Directions:

Season steak with salt and garlic powder.

Heat a large frying pan until VERY HOT. Add 2 tsp of oil then half of the steak and cook less than a minute on each side. Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.

Reduce heat to medium, add another teaspoon of oil and add the onions. 

Cook a minutes, then add the tomatoes. Season with salt, pepper and cumin and reduce heat to medium-low.

Add about 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed. Return the steak to the pan along with the drippings, combine well and remove from heat.

Serve over rice or for a low carb option with a sunny-side up egg on top. 

 

I will be serving this with rice.  A sunny-side up egg just seems weird to me.

Happy eating!

Introducing Baby Edward!

I’d like to introduce you to my nephew, Edward. He was born twelve days ago.  But, since he was eight weeks early, he’s been hanging out in the NICU.  I finally was able to go visit him yesterday for the first time.  Of course, I brought my camera along for a NICU newborn session.  Here are a few of my favorites.


ohh, just look at his skinny little arms and legs!  He’s so tiny!

happy family!

keepin’ an eye on Dad.No more photos, Aunt Elaine!!

Love this one!

I can’t wait until he gets to go home!

HEALTHY BAKED CHICKEN NUGGETS {foodie friday}

I made this little gem of a recipe last night.  Paired with a veggie and salad it’s the perfect dinner.  I’m sure these will be a hit for those of you with kiddos.  Not to mention, you can feel good about serving these as there is nothing artificial in them!


Photo courtesy of skinnytaste

Healthy Baked Chicken Nuggets
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g

Ingredients

  • 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
  • salt and pepper to taste
  • 2 tsp olive oil
  • 6 tbsp whole wheat Italian seasoned breadcrumbs
  • 2 tbsp panko crumbs
  • 2 tbsp grated parmesan cheese
  • olive oil spray

Directions

Preheat
oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.

I think these would be great in a salad, as well. They’re great leftover, too!

Happy eating!

Ten on Tuesday

I am well aware that I’ve missed a couple weeks of Ten on Tuesday.  I’m not going to make any excuses, I just didn’t feel like writing.  I do apologize.  Let’s get on with this week’s.

1.)  As of Sunday, I am officially an aunt to the cutest little boy, Edward.  Edward was so anxious to to make his arrival into the world that he came EIGHT weeks early.  So, he’s just a little guy, weighing in at 4 pounds 5 ounces.  Needless to say, he has a little bit of a stay in the NICU ahead of him.  I haven’t been able to make the trip to St. Louis yet to meet him yet.  His stay in the NICU changed our plans a bit.  My sister and I had plans for me to photograph the birth, but since he was an impatient little fellow, that didn’t get to happen.  But, I am so excited to go see him!

Seriously, how cute is he?!?

2.)  We’re starting to look for a slightly larger house.  We’d like to move sometime in the next year or so.  Ideally, we’d like something that would allow me to work out of our house, but with a designated area just for the business.  Preferably with a separate entrance.  I like my current studio, but I’m tired of driving to and from.  And I’m definitely tired of paying rent. :-)  We looked at a house tonight that might be perfect.  It’s in a nice, quiet area on a fairly large lot. It has a second driveway to a third garage and side door.  It’d be great for the studio entry.  I’d replace the garage door with windows and It’d be perfect for a natural light studio!  I’m trying to keep my excitement under control and take things one step at a time.  It’s hard though.  I already have furniture layouts in my head.

3.)  Over the weekend, we went camping at Johnson Shut-Ins State Park for the first time.  It’s a really nice park with a lot to do.  While we were there we also went to Elephant Rocks State Park.  That place was so bizarre -  huge rocks are just everywhere!  If you’re into outdoorsy things, I recommend you check out both parks.

4.) I made my first ever carrot cake on Sunday.  From scratch.  Chris loves carrot cake and his birthday was Saturday, so I thought it was a perfect time to give it a try.  It turned out delicious!  I’d eat it for every meal, but the icing alone would send me into a sugar coma for sure.

5.) Since I haven’t written in a bit, I never reported on how Bridal Spa Day went.  It was great!  I had a wonderful time talking with my brides and meeting the friends they brought along.  I think they all really enjoyed the day too! Everyone left looking relaxed, rejuvenated and with perfectly painted nails.  I’m already looking forward to next year’s event!

6.) I also haven’t gotten to write about my unhappiness about Elise being voted off American Idol.  Not a whole lot to say except that I am not happy.  I was also kind of surprised that Skylar went home, too.  I thought she seemed to be doing well.  I’m ready for Jessica to go home.  She’s got a great voice, yes.  But, I just can’t get past the fact that she’s only 16.  She’s just too young, in my opinion.  I think 18 should be the youngest allowed in the competition.  I fully agree with Jimmy’s statement from last week about her dressing to mature for her age.  Yet another reason to raise the age to 18.

7.) I got a phone call yesterday from the aunt of a past wedding client.  Her daughter has a birthday coming up and wants a camera because she wants to be a photographer.  Since she’s only ten, they’re going to get her a simple point and shoot – nothing too extravagant and complicated.  A good idea in my opinion.  Iit will give her the opportunity to practice and have fun taking photos, but without getting overwhelmed with camera features.   Anyway, she called to ask if I would be willing to give her daughter a quick tutorial on what makes a good photograph.  Which, of course I am!  I was so honored that they thought to call me and I’m really looking forward to meeting with the girl!

8.) Who noticed I missed Foodie Friday last week?  I forgot to pre-write the post before we left on our camping trip.  I’m really dropping the ball lately.  I’ll try to do better!

9.)  My husband is a Biomedical Tech at Southeast Hospital.  Biomedical Appreciation week is coming up and one of his co-workers is putting together an awareness board to display at the hospital.  They asked me to come take a few photos of each of the employees for the board.  It was fun meeting all his coworkers and seeing some of the machines they work on.

10.) I want another piece of carrot cake.  It’s just SO good!

 

 

 

CHILAQUILES CASSEROLE {foodie friday}

Full of veggies and black beans, this recipe is jam-packed with nutrition.  As with most vegetarian dishes I make, Chris wasn’t sure how he was going to like this one.  He normally likes to add meat to any of my veggie-only dishes.  But, amazingly, he loves this one just the way it is and asks for it often.  To keep prep time quick, the recipe calls for canned enchilada sauce.  The level of heat in the recipe can vary due to the enchilada sauce you use.  We like things spicy, so we go for the hot enchilada sauce.  Go for mild for a milder head or try the green enchilada sauce or plain tomato sauce if you want to eliminate heat altogether.

photo courtesy of eating well

CHILAQUILES CASSEROLE
www.eatingwell.com

Active Time:
Total Time:

10 Servings


Per serving:
243 calories; 10 g fat ( 5 g sat , 4 g mono ); 23 mg cholesterol; 30 g carbohydrates; 9 g protein; 5 g fiber; 338 mg sodium; 267 mg potassium.

Ingredients:

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese

Directions:

  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Happy eating!

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