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Healthy Night in Recipe

Healthy Night in Recipe

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Published by mattcrane16

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Published by: mattcrane16 on Aug 29, 2011
Copyright:Attribution Non-commercial


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Prep Time: 30 min Cook Time: 15 min Total: 45 min

2 5-6 oz Filet Mignon 1/2 cup quinoa 1/2 bunch kale 2 1/2 tsp extra virgin olive oil 1/4 small onion, diced 1 clove garlic, minced 1/4 cup chopped mushrooms 1/4 cup red bell pepper, chopped 1/2 cup carrots, peeled 1 small zucchini, chopped, (1 cup) 1/2 tsp thyme, basil leaves, and oregano 1/4 tsp red pepper flakes or cayenne 1/4 tsp Smart Balance butter Fresh ground pepper Sea salt

Cooking Instructions
Filet Mignon Allow meat to sit at room temperature for at least 1 hour before cooking. Set oven to Broil. Line a baking dish with aluminum foil (for easy cleanup) and put to the side. Put 1 tsp extra virgin olive oil in pan and set to med/high. As pan warms, put a dash of sea salt and ground cracked pepper (I also like to use an applewood smoked sea salt, amazing flavor) on both sides. When pan is hot, place meat in pan and sear both sides for 1-2 minutes on each side. Remove steak from pan and place in baking dish and (depending on desired doneness and thickness of steak, steaks pictured were about 1 1/2 inch thick cuts) broil for 4 minutes on one side. Remove from oven, flip, and place 1/4 tsp of the butter spread on the steak. Place back in oven and broil for another 4 minutes. After 4 minutes, turn the oven down to 400 and allow the steak to cook another 4 minutes for medium. Remove and allow steak to rest for 7-8 minutes before serving. Quinoa with Vegetables Cook quinoa according to directions on box, but typically adding a 2:1 ratio of water to quinoa (in this case 1 cup water:1/2cup quinoa), dash of salt, and bringing to a boil. Reduce to heat to a simmer and let cook for about 10-15 minutes. While quinoa is cooking, heat 1 1/2 tsp extra virgin olive oil in skillet over medium-low heat. Add onion and cook for about 5 minutes or until translucent. Raise heat to medium-high and toss in the remaining ingredients; veggies, seasonings, etc. and sauté, stirring occasionally, until the veggies are tender and slightly golden around the edges, usually about 8 minutes. Place your veggies and cooked quinoa in a large bowl, season with a dash of fresh cracked pepper and mix. Kale Salad

Easy to do. Pick your favorite low calorie dressing (be mindful of the amount you use here!) or mix your own using extra virgin olive oil and balsamic with fresh lemon juice for an awesome dressing! Voila, healthy and tasty dinner!

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