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.
- 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
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.
- 1/2 medium potato (2 ¼-inch to 3 ¼-inch diameter)
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.