Yogurt Pancakes (Pioneer Woman recipe)

These are hands down the best pancakes!!!  I saw Ree make these on her show one time and decided to try them out!


Servings: 4

2 Whole Large Eggs
1/2 teaspoon Vanilla Extract
7 tablespoons All-purpose flour
2 tablespoons sugar
1 teaspoon Baking Soda
1/2 teaspoon salt
1 cup Greek Yogurt ( you can use vanilla or any flavor you want)


I added a little skim milk to give it a thinner texture it was a little thick for me but I just heated my griddle put a little butter on and I would spray as well.  Drop the batter by 1/4 cup portions onto griddle and cook till you see bubbles and flip just like you would with pancakes.

serve with butter and syrup  I doubled my batch because I was feeding teens!! 

Pan Roasted Chicken Thighs (Pioneer Woman)

Pan-Roasted Chicken Thighs

March 20, 2016 0

Prep Time:

5 Minutes

Difficulty:

Easy

Cook Time:

40 Minutes

Servings:

6 Servings

Ingredients

• 6 whole Bone-In, Skin-On Chicken Thighs
• Salt And Pepper, to taste
• 1 cup All-purpose Flour
• 6 Tablespoons Olive Oil (more, If Needed)
• 1 whole Medium Onion, Finely Diced
• 5 cloves Garlic, Minced
• 1/2 cup White Wine
• 1 cup Chicken Broth
• 1 whole Large Lemon, Zested
• Cooked Rice, For Serving

Instructions

Preheat the oven to 350 degrees.

Heat the olive oil in an ovenproof skillet over medium heat.

Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup.

Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually.

Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.

Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

Pioneer Woman has some amazing recipes!  I get a lot of my recipes from her.  check her blog out!!!

Tacos

Another simple meal that my kids LOVE!!  I cook enough for leftovers

For my crew and leftovers I use 4 pounds of beef

2 pounds of beef, ground turkey, or ground chicken
1/2 cup Taco Seasoning ( I like McCormick taco seasoning and I buy the big bulk container)

Brown your meat and then add your taco seasoning and water to the pan and I let it simmer for a good 20-30 minutes which by the way you can make this part up the day before or freeze it till you are ready!

Then add all your fixings my kids love lettuce, cheese, taco sauce, sour cream ( which I like using greek yogurt when I have it), tomatoes for me.  Use whatever kind of shells you want to.

Super easy meal and for the leftovers you can make a fiesta bowl if you want to take it to work.  Throw in some rice, corn, black beans or whatever you want and you have a yummy lunch!!!

Chicken Wings

This is so simple!  I buy the big bag of wings in the freezer section at Walmart the instructions on how to cook them is on the back.  Add your sauce to them and cook accordingly.  Done in an hour add a side dish and you are set!!

I told you I like simple and yet yummy and family approved meals!!  I make two bags with my crew

Your welcome for an easy meal!!! lol You can also cook them in the crockpot as well

Meatloaf

I am always spicing up my meatloaf recipe trying different ingredients out.

This week I made it like this which is normal

2 pounds of ground beef
ketchup ( I tend to not measure most stuff out I just throw in what I think lol) maybe 1/4 cup
Bread crumbs
1 egg
salt, pepper, garlic

pat into patties and bake at 350 for 30 minutes

combine like 1/2 cup of ketchup with 1/4 cup brown sugar  you want to make a paste so add to make that consistency  take meatloaf out at 30 minutes and top each patty with this sauce then put back into the oven for another 30 minutes

I add lipton onion soup mix when I have it and if I am out of bread crumbs I will use oats instead
I also like to add green pepper and carrots ( finely chopped so no one notices) to my meat mixture makes it so tasty and healthier.  You can also use ground turkey for all of it or half it.  2 pounds feeds my family of 5 so adjust accordingly


Enjoy and make it your own  there is so many different versions you can make my hubby likes to put mozzarella cheese in his.

let me know what you think if you make it!!!

Taco Soup

This is Paula Deens Recipe and I have tweaked it a little.

Ingredients

• 
  
  2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes ( I omit)
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chile ( I omit)
• 1 (4.6-ounce) can black olives, drained and sliced, optional ( I omit)
• 1/2 cup green olives, sliced, optional ( I omit)
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix (yep you read that right)
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

I do not add 2 cups of onions I only add a small onion because seriously that many onions and your family members will be smelling you from the other side ( of the table that is ha ha)

Directions

• Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Recipe courtesy of Paula Deen

Twice Baked Potatoes ( Pioneer Woman Recipe)

Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
2011 Ree Drummond, All Rights Reserved

21 Day Fix Tuna Salad

1 Can of Tuna in Water drained
1 boiled egg chopped
1/2 tsp mustard
1 tbsp Plain Greek Yogurt
Salt/pepper to taste

Chicken version
everything is the same but you can add chicken instead of tuna and
celery and onion

enjoy

Meatloaf

2 pounds of beef, turkey, or chicken

1 egg

bread crumbs or old fashion oats

ketchup

sometimes i use lipton onion soup mix

I also like to add a little green pepper and carrots that have been chopped finely ( they never know )

salt, pepper, and garlic 

Mix everything together if its too gooey add more bread crumbs or oats.  I don't measure a lot with this i just add as i need it  sorry!!

I patty them out into individual patties bake at 350 for an hour.  I will also mix tomato paste with brown sugar and spread that on each patty!!  Kids love it!  

Spicy Chicken legs (Pioneer Woman)

This week has been a bunch of Pioneer Woman recipes but I love her stuff!!  I need good recipes that the family will love rather than cooking a meal and no one really eating because its nasty!  Waste of time, effort, food, and money!!  Super easy and quick!


Ingredients
2 sticks butter
Juice of 2 to 3 lemons
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
4 cloves garlic, minced
24 whole chicken legs


Directions

Preheat the oven to 450 degrees F. Line baking sheets with foil.
Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
Remove them when they are nice and golden brown and fully cooked.
Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/spicy-roasted-chicken-legs-recipe.html?oc=linkback

Perfect Potato Salad (Pioneer Woman)

My kids and hubby loved this!!!!  I am curious to try it with greek yogurt rather than the mayonnaise which would make it a little healthier!!  I used fresh farm eggs, and fresh garden pickles!!  Definitely going to make this again!! I also used Himalayan Salt instead of regular salt.

Ingredients
5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced

Directions

Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/perfect-potato-salad.html?oc=linkback

Onion Strings ( Pioneer Woman) I love her recipes!

Ok my tips for these use a candy thermometer because my second batch i had turned the oil down and it did not cook them good the second time around but the first batch was perfect!  There is not a ton of batter on them but I will warn you If you do not eat greasy stuff a lot be ready for the grease!!  I was sick to my stomach but they were good and I did not eat many.  keep right with them they burn quickly and definitely move them around so they don't stick in a clump!  lots of paper towels to drain the grease!  My kids and hubby loved them! I really wish I could find a way to bake them :)


Ingredients
2 large onions
2 cups buttermilk
2 cups all-purpose flour
1 scant tablespoon salt
Plenty of black pepper
1/4 to 1/2 tablespoon cayenne pepper
Canola oil, for frying

Directions

Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
Repeat with the remaining onion slices and serve immediately.
Pile these on top of a juicy grilled hamburger - to die for!
2012 Ree Drummond, All Rights Reserved



Read more at: http://www.foodnetwork.com/recipes/ree-drummond/onion-strings-recipe.html?oc=linkback

Smashed burgers ( Pioneer Woman)

I made these last night and my family loved them!!  They are little so it is not a huge portion!  My girls liked the spin on the burger rather than just the same one I always make :) 

You can get real lean meat, chicken or turkey and do this as well.  We buy fresh cow from a family member so our meat is so lean and no grease hardly at all!





Ingredients
56 ounces (3 1/2 pounds) ground beef
Kosher salt and freshly ground black pepper
14 slices American cheese
14 small, soft hamburger buns
Serving suggestions: shredded lettuce, pickles and tomatoes
Directions

Divide the beef into 2-ounce portions and form into balls; you will have 28.
Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.
Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.
Serve with lettuce, pickles and tomatoes on the side.
Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/smashed-burgers.html?oc=linkback

Shrimp Stir Fry (pioneer woman) Sooooo goood!!!!!!!

I used frozen shrimp but I would recommend after you cook the shrimp cutting the tails off because it gets messy pulling them off after you have thrown everything together.  I also follow the 21 Day Fix meal plan so I will omit the Parmesan cheese next time i make this dish and it will be soon!! lol

Ingredients
1 tablespoon butter ( use ghee instead if you want the butter)
1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and deveined, tails on
4 cloves garlic, minced
2 large zucchini, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings
Juice of 1 lemon
Rice or pasta, for serving, optional

Directions

Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
You can serve this with rice, with pasta or it's just perfect on its own.
Recipe courtesy of Ree Drummond



Read more at: http://www.foodnetwork.com/recipes/ree-drummond/shrimp-stir-fry.html?oc=linkback

Italian Sloppy Joes (Pioneer Woman Recipe)

Kid and Husband tested and Approved!!!  I only had one child who refused to try it (Bailee) but she is so picky anyhow.  I went by the recipe and used the 2 12 pounds of meat and had almost half to freeze for next time and we are a family of 5 so I froze my leftovers and all I will have to do is make the bread next time.  



Ingredients
2 tablespoons extra-virgin olive oil
2 1/2 pounds lean ground beef
Kosher salt and freshly ground black pepper
1 red bell pepper, diced
1 medium onion, diced
5 cloves garlic, minced
One 6-ounce can tomato paste
One 28-ounce can crushed or diced tomatoes
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup grated Parmesan cheese, plus extra for garnish
2 tablespoons finely chopped fresh parsley, plus extra for garnish
Garlic Toast, recipe follows, for serving
Garlic Toast:
8 slices French bread
1 stick (8 tablespoons) butter, softened
1/4 cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper



Directions
In a large skillet over medium-high heat, add a tablespoon of olive oil and the beef. Cook, breaking up the meat with a spoon, until it is well browned, 8 to 10 minutes. Season with salt and pepper, then remove the beef and drain off the fat.
To the same skillet, add the remaining tablespoon of olive oil and cook the peppers and onions until soft and lightly browned, about 5 minutes. Season with salt and pepper, then add the garlic and cook for another minute. Add the tomato paste and cook for a minute or 2. Add the tomatoes, sugar, oregano and basil and bring to a simmer. Return the beef to the pan and simmer until the mixture is nice and thick, about 10 minutes. If it gets too thick, thin it with a little water. Remove from the heat and stir in the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper.
To serve: Spoon a nice portion of sauce over each of 4 slices of the Garlic Toast. Let the sauce cascade over the sides, then prop a second piece of Garlic Toast over to the side of each. Garnish with extra grated Parmesan and chopped parsley.
Garlic Toast:
Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet.
In a bowl, mix together the butter, Parmesan, oil, parsley, garlic powder, paprika and oregano until it forms a paste. Season with salt and pepper, then spread the mixture on the bread.
Bake until golden brown, about 15 minutes.
Recipe courtesy of Ree Drummond




Read more at: http://www.foodnetwork.com/recipes/ree-drummond/italian-sloppy-joes.html?oc=linkback

Sour Cream Noodle Bake (Pioneer Woman Recipe)

Recipe Courtesy of Ree Drummond-Pioneer Woman

Ingredients
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving



Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.html?oc=linkback

Lasagna

 12 Lasagna Noodles (boiled)
1 Container of Cottage Cheese
2 Bags of Shredded cheese
1 jar of Spaghetti sauce
Salt, Pepper, Garlic powder
1lb ground beef or turkey
spinach ( I just add some on one corner piece for me)

All You do is cook your meat and I toss some chopped onion, himalayan salt, garlic and pepper.  Then you just start the layering. Noodles, sauce, meat, cottage cheese, shredded cheese, spinach (on one piece), and season it and then repeat till your pan is full

Bake at 375 for 30 minutes.  I cover mine with tinfoil just to keep it from drying out or the top layer getting hard!!  Serve with green beans and garlic bread

Spicy Buffalo Chicken Sliders (Trisha Yearwood recipe)

I buy a rotisserie chicken to save time and my girls love these!!! It's easy and tasty!

Ingredients

Chicken:

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup your favorite hot sauce or wing sauce, such as Tabasco Buffalo

2 tablespoons ranch dressing mix, from packet, such as Hidden Valley

1 rotisserie chicken, skin removed, meat pulled

Spicy Slaw:

One 2-pound green cabbage, thinly sliced

2 to 3 shredded carrots (about 1 cup)

2 ears corn, kernels removed, quickly sauteed in a pan

1 bunch green onions, white and light green parts only, thinly sliced

1/4 cup finely chopped chives

1 small red bell pepper, seeded and small diced

1/3 cup red wine vinegar

2 tablespoons honey

2 tablespoons whole-grain Dijon mustard

Zest and juice of 1 lime

Pinch crushed red pepper flakes

1/2 teaspoon hot sauce, such as Tabasco

Kosher salt and freshly ground black pepper

1/3 cup olive oil

8 slider buns, toasted

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pulled-chicken-and-spicy-slaw.html?oc=linkback

Bacon Ranch Chicken Paninis (Pioneer Woman Recipe)

My Family Loves these!!!



Ingredients
2 chicken breasts, each cut in half through the middle to make 2 thinner breasts
5 tablespoons butter, softened
1 tablespoon canola oil
Spicy mustard, for spreading
8 slices crusty French bread
Ranch dressing, homemade or bottled, for spreading
8 slices sharp Cheddar
8 slices cooked bacon
.


Directions
Watch how to make this recipe.
Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
Slice the sandwiches in half and gobble them down immediately.
Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-bacon-ranch-panini.html?oc=linkback

Flank Steak

I have used flank steak for fajitas and roll ups!!  It is an awesome meat choice for cooking quick!!  Sometimes too quick if you don't watch it!!  I found this one on Melanie Mitro's blog!  If I find a recipe and sometimes i tweak it to fit my family and sometimes it is perfect!!  This one other than the Mrs Dash seasoning I have made before I found it on Pinterest. It was really good but I am curious to try the Mrs Dash!!

Flank Steak:  This is one of the leanest red meats that you can buy.  We buy our flank steak at Costco and have been very pleased.

Ingredients:  

Flank Steak

Fiesta Lime No Salt Added Mrs Dash Seasoning

Extra Virgin olive oil

Garlic Cloves Minced

Directions:

Take the fresh Flank Steak and place in Ziplok bag, drizzle with EVOO, Sprinkle with Mrs. Dash Fiesta Lime Seasoning and add 2 minced garlic cloves and massage into the Steak.  Let sit for 15 minutes.  Then, place on grill or stove top pan on Medium High until it reaches the desired doneness.  Slice and serve.

Green Beans:  Place fresh green beans in a steamer and steam until tender to your liking.  Add a drizzle of EVOO and sea salt and pepper.

Potatoes:  I take the small potatoes and slice them down to potato chip size. Then I drizzle with EVOO and Low Sodium Taco Seasoning and toss to coat.  Place in oven at 350 degrees until chips reach their desired doneness!