Who says steak and potatoes can’t be part of a healthy diet? Last Thursday’s dinner included a small (3 oz) portion of lean steak (grilled) with a twice baked potato, steamed broccolini, and fresh green salad. The potatoes and veggies/salad makings (lettuce, avocado, oranges, broccolini) came from my farm basket.
For the steak: grill or broil until it reaches preferred doneness (I actually prefer medium rare but overdid it a bit on mine).
Twice Baked Potato: Cook potatoes in oven at 350 for 1 hour, or until cooked through. Carefully scrape out inside of potatoes, leaving skin intact. Mash insides with fat free greek yogurt, and salt/pepper to taste. Add fat free milk if softer consistency is desired. Put mashed potatoes back into potato skin and bake another 15 min until top is browned. Can add cheese if desired.
Broccolini: Steam in water for 3 min or until bright green.
Salad: Toss fresh greens with 2 tbsp light raspberry vinaigrette. Add 1/2 sliced orange, 1/4 sliced avocado, 1/8 cup toasted walnuts, and 1-2 tbsp blue cheese or gorganzola cheese. (this is per salad, if you’re making individual servings)
This sure looks yummy!
It sure was!