Spice-Rubbed Flat Iron Steak with Fajita Vegetables

A simple spice rub transforms basic flat iron steak into an easy, one-pan weeknight supper. Try this tucked into a tortilla for fajitas or over rice.

Combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.

Toss vegetables with remaining 2 teaspoons oil and remaining spice mix.

1. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.

1. Spice-Rubbed Flat Iron Steak with Fajita Vegetables
2. Ingredients
   1½ tsp  ground cumin

   1½ tsp granulated garlic

   1 1/2 tsp salt

   1 tsp chili powder

   ¾ tsp paprika

   ¼ tsp ground cinnamon

   ⅛ tsp black pepper

   1 lb uncooked flat iron steak

   1 Tbsp extra virgin olive oil divided

   1 medium, thinly sliced sweet red pepper

   1 medium, thinly sliced yellow pepper

   1 small uncooked zucchini, halved lengthwise, sliced into semicircles

   2 large, thinly sliced uncooked red onion(s)

   
   

Instructions

1. In a small bowl, combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.
2. In a large bowl, toss vegetables with remaining 2 teaspoons oil and remaining spice mix.
3. Preheat broiler to high and position rack close to flame.
4. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.
5. Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.
6. Stir vegetables in pan; continue to broil until crisp tender and beginning to brown, about 5 to 10 minutes more. Thinly slice steak against grain and serve with vegetables. Yields about 3 ounces steak and 1 cup vegetables per serving.

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EASY SKINNY SOUTHWESTERN GOULASH

This is a Weight Watchers Recipe I got back when I used to be a member.  I know some of you are probably thinking it will be bland but it really isn't.  It is actually quite good.  For the macaroni, you can use whole wheat if you desire. I left out the cilantro because my husband doesn't like it.

EASY SKINNY SOUTHWESTERN GOULASHServes: 6

INGREDIENTS

1 cup uncooked elbow macaroni (I used whole wheat)

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

⅔ cup frozen corn (I used 1 cup)

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies

½ teaspoon ground cumin (I used 1 teaspoon)

½ teaspoon pepper

¼ teaspoon salt

¼ cup minced fresh cilantro
INSTRUCTIONS

Cook macaroni according to package directions.

While the water is boiling and pasta is cooking, prepare the ground beef and vegetables. In a large skillet set over medium heat, cook the beef and onion, stirring and breaking up the meat into small crumbles, until meat is no longer pink, about 6 minutes. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil then lower the heat to a gentle simmer and continue to cook, uncovered, for 4-56minutes to allow flavors to blend.

Drain macaroni and add to the meat/vegetable mixture. Stir in the cilantro and heat through. Taste and adjust the seasonings, adding more salt, pepper, cumin, etc. to taste.

NUTRITIONAL ESTIMATES PER SERVING (1-1/3 CUPS):

224 calories, 6 g fat , 24 g carbs, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch and *6 Weight Watchers Points Plus, 5 SmartPoints

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Ham and Rice Casserole

This is the perfect dish for that left-over ham!  Quick and easy and full of flavor! 

Ham and Rice Casserole

Ingredients:
2 c cooked rice
2 c cubed leftover ham
2 green onions, chopped 

10.5 oz can cream of celery soup
1/2 c milk
1/2 c frozen corn
3/4 c frozen peas and carrots
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
1 c shredded sharp cheddar cheese

Directions:
In a mixing bowl, combine all ingredients
Pour into 3 qt, lightly buttered casserole dish, cover with foil
Bake at 350 for 30 min.  remove foil and bake an additional 10 min.

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Taco Tomato

Looking for a new way to do Taco Tuesday?  Try this low-carb Taco-stuffed Tomato.  This is sure to please!So easy to make!

Step 1:  Heat oil

Add onion and cook

Add ground beef and taco seasoning, cook.

Slice, stuff and top the tomatoes.

Taco Tomato
  Prep Time:  5 mins.  Cook Time:  20 mins.  Serves 4

Ingredients

1 tbsp. 

extra-virgin olive oil

3/4 lb. 

ground beef

1 

medium onion, chopped

1 

(1-oz.) packet taco seasoning

4 

large, ripe beefsteak tomatoes

1/2 c. 

shredded Mexican cheese blend

1/2 c. 

shredded iceberg lettuce

1/4 c. 

sour cream

Directions

In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. 

Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. 
Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

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Crock Pot Lasagna

Lasagne

Pasta dish

Description

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. Wikipedia

Category: Ribbon pasta

Pronunciation: luh-ZAHN-yuh

Characteristic: Thick, wide noodles with smooth or ruffled edges in form of sheets or ribbons. Traditionally the sheets are 10 to 13 inches long and 2 to 3½ inches wide. Modern sheets are available in 4 x 6 inches or 3½ x 5 inches size.

Today I am sharing my Crock Pot Lasagna recipe.  This dish cooks perfectly at 4 hours and is just right for 2 people.  Serve this with a salad and/or homemade breads, rolls, or biscuits.  I served mine with homemade bread.

If you're like me and have no patience when it comes to making baked lasagna, this is the recipe for you!

The first thing you will do is brown your ground beef in a skillet then drain.

You will spoon 1 cup of the sauce into the bottom of the crock pot.

Add a layer of lasagna noodles.  You use uncooked lasagna noodles. The noodles will soften up perfectly as it cooks. Once the lasagna is done, they will be so very tender and have a great texture! 
When I’m putting in the lasagna noodles, I usually  break one in half  so that it’ll fit in the crock pot.

Add a layer of meat, cottage cheese then mozzarella.  Repeat the layers one more time.

Sprinkle Parmesan cheese over the top and let cook for 4 hours.

Look at all that deliciousness! So cheesy, so saucy, so awesome!

Crock Pot Lasagna

1 lb Ground Beef
1 ½ c Cottage Cheese
Lasagna Noodles
1 ½ c Mozzarella Cheese
1 jar (24 oz) Spaghetti Sauce
 2 Tbsp Parmesan Cheese

Brown ground beef; drain. Spoon 1 cup sauce in bottom of crock pot. Mix remaining sauce with beef.

Place 2 uncooked lasagna noodles. length-wise on sauce. (I break on piece in half, place whole piece in middle, half pieces on either side. Spread ½ the meat mixture on top. Spread ¾ c of cottage cheese on top of meat. Sprinkle ½ cup mozzarella cheese on top of that. Add another layer of the noodles. Add remaining meat mixture, cottage cheese and mozzarella cheese. Sprinkle parmesan cheese over top.

Cook on low for 4 hours or until noodles are tender.

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