So far this week I have tried new recipes every night. It has been kind of fun. The rest of the week is easy dinners, so I thought I would share a review of the recipes I made.
Sunday:
Skinny Salisbury Steak with Mushroom Gravy
It was nice to lighten Salisbury steak up a bit doing by half ground turkey and half ground beef. It was a classic meat and potatoes kind of dinner, but not as many calories. I would make this again. We cut the recipe in half but next time I would cut it into fourths.
Monday:
Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing This recipe was good, but I wouldn't make it as a main dish again. This is more like a chip dip I think and would be good to take to a party. Scott and I decided that it could be part of a main dish if you added meat and turned it into a sort of taco salad, adding lettuce. The dressing is a little strong, so if you make it taste it along the way as you add the dressing.
Tuesday:
Asian Flank Steak Skewers
Since the meat in this recipe had to marinade, Scott was nice to get it started for me. The recipe was easy enough and was good. Only mistake I made was - when I copied/pasted the recipe for some reason I left off the ginger. So I think that could have made it even better if we had the ginger in there. Scott added a tablespoon of sugar to make the marinade a little sweeter also. It was fun to make the skewers and they cooked very quickly on our grill pan. We served them with rice and baked parmesan broccoli, and it was a delicious dinner.
After dinner last night we had extra rice so I decided to make rice pudding. It was delicious! See the recipe below.
Creamy Rice Pudding (
from this website - I left out the raisins)
Ingredients:
3/4 cup uncooked white rice, or 1 1/2 cups leftover cooked rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions:
If you are using leftover rice skip this step: In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or chilled. Serve plain, sprinkled with cinnamon, with fruit, etc.
