Greek Stuffed Steak

D said this wasn't hard to make, but not easy.  If you are familiar with cutting open and pounding out meat, then it is ok. 
The bad...following the directions yields overcooked steak, and the portions were small.  The mashed potatoes needed salt.  

OK, these things are fixable, so did I like it, yes.  I love the tangy flavor of the steak...the potatoes, not crazy about.  D thinks because we used low quality feta.    
So yes, we would have again.


Greek Stuffed Steak


Yield:  8 servings (serving size: 2 steak slices, 2 tablespoons cooking liquid, and 1/2 cup feta mashed potatoes)

1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini peppers
2 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (1 1/2-pound) lean flank steak
Vegetable cooking spray
1/2 cup water
1/2 cup dry red wine
1/2 teaspoon dried oregano
Feta Mashed Potatoes (recipe below)

Combine first 6 ingredients in a bowl; stir well, and set aside.
Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.

CALORIES 271 (29% from fat); FAT 8.6g (sat 3.7g,mono 3.2g,poly 0.5g); IRON 3mg; CHOLESTEROL 43mg; CALCIUM 95mg; CARBOHYDRATE 28g; SODIUM 448mg; PROTEIN 20.6g; FIBER 3.2g

Cooking Light, MAY 1996

Feta Mashed Potatoes


This recipe goes with Greek Stuffed Steak

Yield:  8 servings (serving size: 1/2 cup)

2 pounds baking potatoes, peeled and cubed
1/4 cup skim milk
3 tablespoons (3/4 ounce) crumbled feta cheese
2 tablespoons nonfat sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover potatoes, reduce heat, and simmer 20 minutes or until potatoes are very tender.
Drain potatoes well, and return to pan; beat at high speed of a mixer until smooth. Add skim milk, feta cheese, sour cream, salt, oregano, and pepper, and beat well.

CALORIES 111 (6% from fat); FAT 0.7g (sat 0.4g,mono 0.1g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 3mg; CALCIUM 30mg; CARBOHYDRATE 23.6g; SODIUM 187mg; PROTEIN 3g; FIBER 1.7g

Cooking Light, MAY 1996

Rio Grande Meat Loaf

So D made this. He cooked it for 35 minutes. If he cooked it any longer it would have been a brick. It was really dry. Not bad but dry. I liked the flavor. It would have been better with cheese. We had it with salsa and sour cream. We also had with Southwest Potatoes.

Rio Grande Meat Loaf

Yield: 8 servings Sandwich suggestion: Serve leftover meat loaf slices i (serving size: 2 slices)

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño pepper
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon pepper
4 taco shells, finely crushed (about 1 1/2 ounces) - used broiled corn tortillas
2 egg whites
3 large garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
2 pounds ground round
Vegetable cooking spray

Preheat oven to 375°. Combine first 12 ingredients in a large bowl, and stir well. Crumble beef over vegetable mixture, and stir just until blended.

Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375° for 1 hour (maybe 30 minutes but not 60) or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.

Remove meat loaf from pan; cut loaf into 16 slices. Serve with commercial salsa, if desired.

CALORIES 234 (29% from fat); FAT 7.5g (sat 2.3g,mono 3.2g,poly 0.9g); IRON 4.1mg; CHOLESTEROL 66mg; CALCIUM 31mg; CARBOHYDRATE 11.6g; SODIUM 483mg; PROTEIN 28.9g; FIBER 1.9g

Cooking Light, MARCH 1996

Ginger-and-Spice Chicken Thighs

I made this...easy! It was a bit odd tasting. It was a bit sweet. D says it tasted like jerk chicken without the heat. I just thought about making a cake, because I got allspice in my nose. We both liked it, it just needed some heat. We had with Cumin Potatoes and a Caesar Salad...
Not a whole lot of matching tastes but that is ok...


Ginger-and-Spice Chicken Thighs

2 teaspoons ground ginger
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 pound skinned, boned chicken thighs
Cooking spray
1/4 cup dry white wine

Combine first 6 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add wine to skillet; cover, reduce heat to medium-low, and cook 5 minutes or until done. Spoon pan drippings over chicken.

Yield: 4 servings (serving size: 3 ounces chicken)

CALORIES 143 (30% from fat); FAT 4.7g (sat 1.2g,mono 1.4g,poly 1.1g); IRON 1.5mg; CHOLESTEROL 94mg; CALCIUM 18mg; CARBOHYDRATE 1.3g; SODIUM 539mg; PROTEIN 22.4g; FIBER 0.2g

Cooking Light, JUNE 1996

Weekend Foods

These are some recipes to eat while the game is on with fries or tater tots and some beers.

Enjoy.

Chicken Phillys...these make me feel that I am not a WeWa-er. I really like these especially with hoagie spread. Usually I have these with tater tots. My husband cooks these. He says put the cheese down first on the roll.

Chicken Philly Sandwiches ( a bit messy)

D always adds mushrooms

2 teaspoons olive oil
3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup vertically sliced onion
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
4 (1-ounce) slices provolone cheese

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.

Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.

Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 490 (28% from fat); FAT 15.4g (sat 6.5g,mono 6.2g,poly 1.5g); PROTEIN 35.2g; CHOLESTEROL 69mg; CALCIUM 359mg; SODIUM 945mg; FIBER 4.2g; IRON 3.9mg; CARBOHYDRATE 51.3g

Cooking Light, JUNE 2004

I love burgers. So these are awesome to me.

Mexican Chili-Cheese Burgers
It's best to use plum tomatoes inside the burger as they're less watery than other varieties.

1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)

Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.

Yield: 4 servings
CALORIES 381 (31% from fat); FAT 13.1g (sat 5g,mono 6.4g,poly 0.7g); PROTEIN 36.3g; CHOLESTEROL 84mg; CALCIUM 212mg; SODIUM 655mg; FIBER 1.7g; IRON 4.2mg; CARBOHYDRATE 28.1g

Cooking Light, JULY 1996

I have used Laughing Cow Cheese to make this instead of Swiss. Either way it is good, especially with fries.

Ham and Swiss-Stuffed Burgers

1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 pound ground round
1/2 cup (2 ounces) shredded Swiss cheese
2 ounces thinly sliced 33%-less-sodium smoked deli ham
Cooking spray
8 (1-ounce) slices sourdough bread
4 curly leaf lettuce leaves
8 (1/4-inch-thick) slices red onion
8 (1/4-inch-thick) slices tomato

Prepare grill.

Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5-inch oval patty. Top each of 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border; top with remaining patties. Press edges together to seal.

Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Place bread slices on grill rack; grill 1 minute on each side or until toasted. Top each of 4 bread slices with 1 lettuce leaf, 2 onion slices, 1 patty, 2 tomato slices, and 1 bread slice.

Yield: 4 servings

CALORIES 468 (37% from fat); FAT 19g (sat 8g,mono 7.6g,poly 1.2g); PROTEIN 35.2g; CHOLESTEROL 98mg; CALCIUM 208mg; SODIUM 808mg; FIBER 2.6g; IRON 4.8mg; CARBOHYDRATE 37.2g

Cooking Light, JUNE 2003