Grilled Skirt Steak Sandwiches with Tomato Pesto

Grilled Skirt Steak Sandwiches with Tomato Pesto

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Grilled Skirt Steak Sandwiches with Tomato Pesto
Course Main Dish
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Instructions
  1. In a food processor add olive oil, garlic, tomatoes, basil, vinegar, and sea salt and freshly ground pepper to taste.
  2. On an indoor grill pan over medium-high heat, grill onions 5 minutes and steak 5 to 6 minutes per side until cooked through and onions are golden.
  3. Slice steak into thin strips.
  4. Spread pesto on a ciabatta roll, and top with steak and grilled onions.
Mediterranean Orzo Salad

Mediterranean Orzo Salad

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Mediterranean Orzo Salad
Zucchini on a cutting board
Course Salads
Cuisine Vegetarian
Servings
Ingredients
Course Salads
Cuisine Vegetarian
Servings
Ingredients
Zucchini on a cutting board
Instructions
  1. Prepare orzo according to package directions; drain and rinse under cold water. Drain again very thoroughly. Place in a large bowl.
  2. Stir in the zucchini, olives, green onions, celery, tomato, and green bell pepper.
  3. In a small bowl, beat together the olive oil, vinegar, garlic, oregano, dill, salt and pepper.
  4. Pour over the salad and toss to coat well.
  5. Sprinkle on the feta cheese and toss again. Add the mayonnaise and toss gently.
  6. Chill at least for 2 hours and bring to room temperature before serving.
Recipe Notes

Per Serving: 546 Calories; 30g Fat; 14g Protein; 57g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 553mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. Points: 15

SERVING SUGGESTION: Serve with a simple caprese salad: sliced ripe tomatoes, layered with fresh basil leaves, sliced mozzarella and drizzled with extra virgin olive oil. Fresh ground pepper over the top finishes it beautifully.

There’s Something About Soup

There’s Something About Soup

To miss out on warm, homemade soup with some good bread or homemade muffins on colder days, just breaks my heart. The condensed stuff in the red labeled can just doesn’t count. There is something soul-satisfying about a hearty soup, simmering on the stove (or in the crockpot) with the smell of something baked coming out of the oven.

Don’t roll your eyes or sigh wishing you could pull this off. Having a nice pot of soup on the stove (or my appliance of choice, the crockpot) isn’t just a picture from some bygone generation.

It’s happening today all around you by sharp cooks who get it: soup doesn’t need to cost you heavily in the time department. Good soup, no–great soup even, can be made quickly, in just minutes. The neat thing is, everyone will think you slaved over that hot stove all day when in reality, you were doing everything BUT cooking!

Need even MORE money-saving, delicious soup and stew recipes? Check out some of our fabulous ebooks in the Vault here!

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Curried Lentil Soup
Course Soups & Stews
Servings
Servings
Ingredients
Course Soups & Stews
Servings
Servings
Ingredients
Instructions
  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion; saute 4 minutes.
  3. Add curry; saute 1 minute.
  4. Add water, chicken broth, and lentils; bring to a boil.
  5. Cover; reduce heat.
  6. Simmer 40 minutes or until lentils are tender.
  7. Or after the onion is cooked, put everything in a crockpot and cook on high 3 to 4 hours, or low 7 to 8 hours.
  8. But remember, crockpot times are different, so you'll have to check yours out.
  9. Place 4 cups lentil mixture in a blender; process until smooth. (or skip this step entirely—that’s what I do. I like the lumps and bumps).
  10. Return mixture to pan.
  11. Add basil, vinegar, salt, and tomatoes; cook until thoroughly heated.
Recipe Notes

Nutritional Information Per serving: 104 Calories; 2g Total Fat; 7g Protein; 17g Carbohydrate; 10g Fiber; 0mg Cholesterol; 168mg Sodium

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