Eat– for Good Health

Following doctor’s orders to keep tabs on the bad kind of cholesterol, I limit red meat.  About twice a month we enjoy it in small quantities.  Tonight I’m making steak and tomato kabobs.  Use rosemary as a skewer. Also included per person: a salad made with 2 cups mixed salad greens, 2 tbsp. fresh shredded carrots, 2 tbsp. salad dressing, low fat or nonfat; low sodium and 1/2 cup canned mandarin orange sections.  Add a small baked potato.

Beef Kabobs

Kabob Ingredients for one person (multiply your dinner guest numbers)

  • 1 clove garlic
  • 1/3 tbsp. olive oil
  • 1 tbsp. white wine
  • 1 tsp. fresh thyme
  • 3 oz. beef, loin cut
  • 4 cherry tomatoes
  • 1/2 medium red bell pepper

Directions:

Rinse and trim beef of all visible fat; cut into 1-inch cubes. Mince garlic. In a deep dish or bowl, combine oil, wine (you may omit the wine, if you prefer), garlic and thyme. Cut pepper into 1-inch squares and rinse tomatoes. Add beef, pepper and tomatoes to marinade; toss to coat, cover and refrigerate for at least 30 minutes. Alternately thread beef cubes, pepper and tomatoes onto skewer(s). Grill or broil at 325-350 degrees Farenheit; turn after 4-6 minutes, and continue for another 3-4 minutes, until done. Serve.

Baked Potato
  • 1/2 medium potato (2 ¼-inch to 3 ¼-inch diameter)

Directions:

Scrub potato and prick with fork. If microwaving, place on a paper towel. Microwave on high for approximately 2-4 minutes, depending upon the size. Turn over once and microwave another 2-3 minutes. If baking, bake in 375-degree oven for 40-50 minutes, depending upon the size. Let potato stand approximately 2-4 minutes. Serve.

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3 thoughts on “Eat– for Good Health

  1. Kathleen Rowland

    Good morning, Janessa and Mary Alice! My class is lots of fun. I enjoy helping by critiquing the assignments I give. This week we’re doing dialog.
    Thanks for asking.

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