Valentine's day dinner~ 2-14-2011

     My husband was so sweet to me this Valentine's day (like he is always).  I decided to make him a very special dinner.  I decided on a surf and turf with Zuchinni chips and a fresh spinach salad.  YUM!

Bacon-Wrapped Salmon

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: Serves 4
Cost per Serving: $4.19

Ingredients

• 4  salmon fillets (about 6 oz. each), skin removed
• Salt and pepper
• 4  slices bacon (about 4 oz. total)
• 2  tablespoons  olive oil
• 4  cups  loosely packed arugula
• 2  teaspoons  lemon juice

Preparation

1. Preheat oven to 400ºF. Season salmon with salt and pepper. Wrap each fillet with a slice of bacon; secure with a toothpick. Place a large skillet over high heat until very hot, add 1 Tbsp. oil and heat until just smoking. Add salmon; cook until bacon is crisp, about 3 minutes. Carefully turn salmon over and cook 2 minutes longer. Transfer skillet to oven and roast salmon, 2 minutes for medium or 4 for well done.
2. Toss arugula with juice and 1 Tbsp. oil; season with salt and pepper. Divide among 4 plates. Remove toothpicks from salmon, leaving bacon in place. Place salmon on top of arugula. Serve immediately.

Nutritional Information

Calories:

423

Fat:

29g (sat 5g)

Protein:

39g

Carbohydrate:

1g

Fiber:

0.0g

Cholesterol:

134mg

Sodium:

694mg

All You, NOVEMBER 2009

 

Zuchinni chips

 

Yield: 4 servings (serving size: about 3/4 cup)

Ingredients

• 1/4  cup  dry breadcrumbs
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 1/4  teaspoon  seasoned salt
• 1/4  teaspoon  garlic powder
• 1/8  teaspoon  freshly ground black pepper
• 2  tablespoons  fat-free milk
• 2 1/2  cups  (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray

Preparation

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Nutritional Information

Calories:

61 (28% from fat)

Fat:

1.9g (sat 1g,mono 0.5g,poly 0.2g)

Protein:

3.8g

Carbohydrate:

7.6g

Fiber:

1g

Cholesterol:

5mg

Iron:

0.6mg

Sodium:

231mg

Calcium:

87mg

Linda Oldenburg, Cooking Light, AUGUST 2005

 

Simple filet mignon

 

2 6oz filet mignon (serving is one 6oz portion)

1/4tsp sea salt

1/8tsp ground black pepper

1/4tsp garlic powder

1tbsp smart balance heart healthy spread

 

1. Combine spices in a small bowl

2. Rub each filet with Spice mixture

3. There are many ways to cook your steak.  Grill, pan fry, broil, but I used a flat griddle.

Set oiled griddle temp to 400 degrees.  Place both steaks on griddle for about 4 minutes per side.  This should result in a nice Mid-rare steak.

4.  Remove filets from griddle and top each with half tbsp of smart balance.  Let rest for 5 to 10 minutes to ensure all of your juices stay in the meat and not on your plate.

 

Est.  Calories 275

 

For the spinach salad I just used all of my favorite salad toppings

 

Fresh spinach

cherry tomatoes (halved)

Red onions finely sliced

carrots thinly shaved with a vegetable peeler

red bell peppers thinly sliced and cut into bite size pieces

baby bella mushrooms sliced

sprouts

 

toss and add your fav low cal dressing!