Here is a fun steak dinner - but without the steak! It was made in 20 minutes flat - and all we had to do was cut the potato. On the plate: steak oven fries, steak roasted mushrooms, salmon steak and steamed green beans.
Heat oven to 450 degrees.
1 cup whole mushrooms, washed
1 bag green beans
1 salmon steak - 3 ounces
2 teaspoons barbecue sauce
vegetable oil spray
garlic parsley powder
balsamic vinegar or glaze
Cut 1 potato in wedges and place on cookie tray that is lightly sprayed with vegetable spray. Sprinkle potatoes with garlic-parsley mix and black pepper. Place in oven for 15 minutes and turn over for the last 5 minutes. Potatoes are done when crispy on the outside but tender on the inside.
Place salmon in baking dish and spread the top with the barbecue sauce. Put in the oven and bake 15 minutes.
Place mushrooms in a baking dish and bake 15 minutes.
When potatoes, mushrooms and fish are almost done, microwave the green beans until tender, about 3 minutes.
Serve all together. We garnished the potatoes with a drizzle of ketchup and the mushrooms with a drizzle of balsamic vinegar glaze (you can also use balsamic vinegar).
February is heart month - here are more popular topics for hearth healthy cooking:
What to do with a can of beans - because beans help lower cholesterol but what does someone do with a can of beans? Here is a great dinner that would be a good cooking demo topic
The art of working with ground turkey breast - because many people substitute turkey breast for beef but it is tricky to do:
Penne and Ground Turkey Breast
Pasta With Fresh Veggies:
Pasta With Fresh Veggies
Super Tapas - for more appetizers and snacks and veggies:
Stir Fry - more veggies - would maybe pair this one with the pasta:
Stir Stir Fry
Mediterranean Pizza - because everyone loves pizza - but this one is much better for your heart - and tastes great!
And here is one more fun theme - 25 heart healthy ingredients turned into 15 different inexpensive meals:
UPDATE: USAT featured this recipe in their Spring 2010 Inside Triathlon magazine!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.