skillet steak with mushrooms

 skillet steak with mushroom sauce!

https://www.eatingwell.com/recipe/266579/skillet-steak-with-mushroom-sauce/

Ingredients

Ingredient Checklist

• 12 ounces boneless beef top sirloin steak, cut 1 inch thick and trimmed
• 2 teaspoons salt-free steak grilling seasoning, such as Mrs. Dash®
• 2 cloves garlic, minced
• ½ teaspoon salt, divided
• 2 teaspoons canola oil
• 6 ounces broccolini, trimmed
• 2 cups frozen peas
• 1 teaspoon chopped fresh thyme
• 3 cups sliced fresh mushrooms
• 1 cup unsalted beef broth
• 1 tablespoon whole-grain mustard
• 2 teaspoons cornstarch

irections

Instructions Checklist

• Step 1

  Preheat oven to 350°F. Sprinkle steak with steak seasoning, garlic and 1/4 teaspoon salt. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add the steak and broccolini. Cook for 4 minutes, turning the broccolini once (do not turn the steak). Place peas around the steak; sprinkle with thyme. Transfer the skillet to oven and bake until the steak is medium-rare (145°F), about 8 minutes. Transfer the steak and vegetables to a plate (leave the drippings in the pan); cover and keep warm.

• Step 2

  Add mushrooms to the drippings in the pan. Cook over medium-high heat for 3 minutes, stirring occasionally. Whisk broth, mustard, cornstarch and the remaining ¼ teaspoon salt in a small bowl or measuring cup; add to the pan with the mushrooms. Cook, stirring, until thick and bubbly, about 1 to 2 minutes. Cook, stirring, for 1 minute more. Serve the steak and vegetables with the sauce.

Nutrition Facts

Serving Size: 

2 1/2 ounces meat and 1/3 cup sauce

Per Serving:

 

231 calories; protein 26g; carbohydrates 18g; dietary fiber 4g; sugars 5g; fat 7g; saturated fat 2g; cholesterol 51mg; vitamin a iu 2139IU; vitamin c 53mg; folate 56mcg; calcium 71mg; iron 3mg; magnesium 43mg; potassium 719mg; sodium 520mg.

Exchanges: 

3 lean protein, 1 vegetable, 1/2 fat, 1/2 sauce

one again a perfect dinner

This recipe is amazing and continues to be a huge hit! We had mom and dad boyer over for dinner and everyone loved it!

Chicken and Mushrooms in a Garlic White Wine Sauce
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 6 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g 




Ingredients:

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Directions: 

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. 

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

meals for the week

saturday: chilli dogs, chips, applesauce (and tasty)

sunday: barley mushroom soup (recipe below)--new one! MMMMMMMMMM

monday: Rice Krispie Chicken

tuesday: tb works an entire day--enchailadas ready to throw in the oven,  tortilla chips and guac (ham for boys)

wednesday: jack turns 7! his pick!

thursday: ribs, baked potatoes, salad

friday:  out (appointment for Jack-O)

saturday: Kielbasa, wild rice and fruit

sunday: jack's birthday party


barley mushroom soup

NEED:
mushrooms (at least 16 oz)
carrots (diced...1 cup or so)
celery  (diced...1 cup or so)
onion (diced...1 cup or so)
garlic (some)
shallots (my addition)
broth (four cups)
white wine (my addition)
salt
pepper
water
beef boulion (the good stuff)
tomato paste (3 TBSP)
butter (1 TBSP)

quick cook barley

DO:
saute carrots, celery, and onion in butter (3 min)
add mushrooms, shallots and garlic. three more min of medium high
add 1/2 cup of wine..... or so.... and drink 2 glasses
simmer a few more minutes
add tomato paste, 1 cup water, 2 "spoons" of beef boulion base, and the veggie broth
bring to boil
add 1 cup barley

boil until barley is consistency you like.



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Rice Krispy Chicken

NEED:
chicken breasts (i like to flatten my out a bit)
butter (to dip breasts in)
rice kripies

DO:
dip breasts in butter
dip into rice kripies
 put onto a tin foil covered sheet that has been "pammed"

bake until done

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mushroom barley soup

new recipe

NEED:
mushrooms (at least 16 oz)
carrots (diced...1 cup or so)
celery  (diced...1 cup or so)
onion (diced...1 cup or so)
garlic (some)
shallots (my addition)
broth (four cups)
white wine (my addition)
salt
pepper
water
beef boulion (the good stuff)
tomato paste (3 TBSP)
butter (1 TBSP)

quick cook barley

DO:
saute carrots, celery, and onion in butter (3 min)
add mushrooms, shallots and garlic. three more min of medium high
add 1/2 cup of wine..... or so.... and drink 2 glasses
simmer a few more minutes
add tomato paste, 1 cup water, 2 "spoons" of beef boulion base, and the veggie broth
bring to boil
add 1 cup barley

boil until barley is consistency you like.



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