Steak with Red Wine Reduction Sauce

Serves 4
21 DF Containers: 1R, 1tsp, 1/4Y

 

 

 

 

Ingredients

1 tablespoon olive oil (3tsp)

2 (8-ounce) top sirloin steaks, trimmed (4R)

3/8 teaspoon sea salt, divided 

3/8 teaspoon freshly ground black pepper, divided 

3 tablespoons minced shallots

2 teaspoons chopped fresh thyme

1/2 cup full-bodied red wine (I used a red blend) (1Y treat)

1/2 cup unsalted beef stock 

1 1/2 teaspoons organic butter (1 1/2tsp)

1/2 teaspoon Dijon mustard

Directions

1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired temp (we like a nice medium rare and remember it will still cook while it rests). Remove steaks from pan. Let stand 5 minutes.

2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.

3. Cut steak across the grain into thin slices; serve with sauce. 

I served this with potatoes that I seasoned with a little olive oil and garlic herb and roasted and also some roasted asparagus.  This came out perfect and tasted so yummy.  Make sure to trim your steaks of all visible fat to keep it healthy.  My family ate this up as usual when I serve steak and potatoes (we will do it a few times a month but that's it usually)...never any leftovers at this house.

Chicken & Asparagus Lemon Stir Fry

So tonight for dinner is Chicken & Asparagus Lemon Stir Fry.  I have adapted this to make it more 21 Day Fix friendly from Skinnytaste.com.  With a few simple changes in ingredients this has become a fix friendly meal that everyone will love.

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Chicken & Asparagus Lemon Stir Fry
Serves 6
Fix containers (1R, 1/2G, 1/2tsp) 

Ingredients:

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes (6R)
• Sea Salt, to taste
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce or Tamar
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tbsp olive oil, divided (3tsp)
• 30 asparagus spears, cut into 2-inch pieces (3G)
• 6 cloves garlic, chopped
• 1 tbsp fresh ginger
• 3 tablespoons fresh lemon juice
• fresh black pepper, to taste

Directions: 

Season chopped up chicken with salt.  In a small bowl combine chicken broth & soy sauce.  In another small bowl combine cornstarch and water and mix well.

Heat a large wok or pan to medium high heat, add 1 tsp of olive oil, saute asparagus until tender crisp.  Add in the garlic and ginger and saute until golden brown.  Set aside.

In the same pan, increase the heat to high and add in the remaining olive oil.  Add in chicken and cook until it's golden brown and cooked all the way through.  Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture (you will have to stir this in the small bowl again to mix up the cornstarch again) and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
 
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This really was an easy meal to cook and came together fast (and if you are a busy mom like me you need fast meals). I served this simple stir fry with some brown rice & a salad on the side.

Verdict: everyone loved it and asked for me to make it again...SCORE! 

So if anyone is interested in a simple way to portion control and lose weight without counting calories, points or anything else leave a message...I would love to tell you about an amazing program I am doing called 21 Day Fix by Beachbody.com...it has helped me lose 3lbs and 8% body fat in 1 month!