Skillet Ravioli Lasagna

This is one of those recipes that is good, but could be so much better.  Like you learned to cook by opening up Ragu and putting it on frozen Ravioli, rather than making a lasagna.  It needed fresher ingredients and garlic.

Skillet Ravioli Lasagna

Photo by ALB

Source: EatingWell.com, June 2019

Active: 20 mins
Total: 20 mins
Servings: 6 (only got 5)

Ingredients
1 (24 ounce) package frozen or refrigerated cheese ravioli (used 22 oz frozen)
1 pound lean ground beef (used 93%)
1 ½ teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup chopped fresh basil
8 ounces small fresh mozzarella balls, divided (used Sargento Mozzarella because we had it in the fridge)

Directions
Step 1
Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

Step 2
Meanwhile, cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.

Step 3
Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.

Step 4
Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.

16 WW Blue Points (my additions/subtractions at 5 servings)

Fideo Loco

Another one, I made. It was pretty easy, and very flavorful.

Fideo Loco

Photo by ALB

Servings 6
Author Lisa Fain, Homesick Texan

Ingredients
For the beef:
1 teaspoon safflower oil (didn't use)
1 pound ground beef (used 93%)
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Pinch cayenne
1/2 teaspoon kosher salt
1/2 cup chopped cilantro

For the fideo:
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes
2 chipotle chiles en adobo
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon kosher salt
5 cups water (used 4)
1 tablespoon safflower oil (used olive oil)
4 ounces thin noodles such as vermicelli or capellini, broken into 1-inch pieces
2 cups pinto beans or 1 (15-ounce) can pinto beans, drained
1 tablespoon lime juice
1/2 cup chopped cilantro

Instructions
In a Dutch oven, heat the oil (didn't use) on medium-low and add the beef and onion. While occasionally stirring, cook until the onions are soft and the beef is beginning to brown, about 7 minutes. Stir in the garlic, chili powder, cumin, oregano, cayenne, salt, and cilantro and while stirring occasionally, continue to cook for 10 more minutes. Taste and adjust seasonings and then pour the beef into a mixing bowl.

Meanwhile, for the fideo, place in a blender the onion, garlic, diced tomatoes, chipotle chiles en adobo, chili powder, cumin, and salt. Once you’ve moved the cooked meat from the pot, add the water to the pot and swirl around while scraping the bottom to get all the remaining bits. Add the water to the blender and then blend until smooth (4 Cups of water will make a mess in the blender, so I can't imagine 5).  Add the oil to the pot and pasta. While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes.
Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro. Taste and adjust seasonings. Serve warm topped with Cotija cheese and with tortillas on the side, if you like. (I added Queso Fresco, Cilantro, and Pico - not counted in the points)


6 WW Blue Points (my additions/subtractions at 6 servings)

Whole30 Chipotle Beef and Avocado Bowls

After we Un-Paleo-ed/Un-Whole30-ed this, it was really good.

Whole30 Chipotle Beef and Avocado Bowls (Sofritas Copycat, Paleo)

Photo by ALB

Course Main Course
Adapted from: 40Aprons
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
Smoky Sauce
1 poblano pepper
1/2 Tbsp. chipotle pepper powder
3 cloves garlic
3/4 cup tomato salsa
2 Tbsp. avocado oil (didn't use)
1/2 teaspoon salt

Whole30 Chipotle Beef and Avocado Bowls
16 ounces ground beef (used 96/4)
8 ounces baby Bella mushrooms minced
2 Cups cooked rice
2 limes juice of, divided
1 cup fresh cilantro chopped, plus more for garnish, if desired
4 coontainers of Wholly Guacamole Minis, Classic
1/2 cup minced red onion plus more for garnish, if desired
Tomato for garnish

Instructions
Roast the poblano pepper: Preheat the broiler then place poblano pepper on the oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.

Make the smoky sauce: When poblano pepper is cooled to the touch, peel off the blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.

In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple of minutes until bubbly and a bit thickened. Remove from heat.

Make the cilantro-lime rice: Stir together cooked rice, juice of 1 lime, about 2/3 cup cilantro, and plenty of salt.

Serve your Whole30 chipotle beef and avocado bowls: divide cilantro-lime rice among bowls, then top with beef mixture. Finish with a couple big, heaping spoonfuls of guacamole. Garnish with additional chopped cilantro, tomato and red onion, if desired.

9 Smart Points (my additions/subtractions at 4 servings)

Machaca Beef Dip Sandwiches

D made this the other day because we found a bottom round on sale at Kroger. It was really good.

We had with fries.

Machaca Beef Dip Sandwiches

Photo by ALB

Adapted from Taste of Home
Total Time
Prep: 20 min. Cook: 8 hours

Makes 10 servings (3 oz of meat each)

Ingredients
1 boneless beef chuck roast (2 to 3 pounds)
1 large sweet onion, thinly sliced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup water
3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 envelope au jus gravy mix
1 tablespoon Creole seasoning
1 tablespoon chili powder
2 teaspoons ground cumin
10 French rolls, split
Guacamole and salsa, optional (not in points calculation)

Directions
Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours.

Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices.

Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.

Nutrition Facts 1 sandwich: 476 calories, 18g fat (6g saturated fat), 100mg cholesterol, 1288mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 37g protein.

11 Smart Points (my additions/subtractions at 10 servings)

Greek Bowl with Meatballs over Couscous

D found this recipe on my pinterest page.  There's a meme about the blogs getting to the point and not telling us their life stories and covering the page with ads.  I could hear D having words with his phone with this website.

I'm glad he stuck it out though.  It was good.

Greek Bowl with Meatballs over Couscous

Photo by ALB

Adapted from Life Tastes Good

Yield: 4 Servings
Prep Time: 15 mins.
Cook time: 15 mins.
Total time: 30 mins.

Ingredients
Yogurt Sauce
1 cup Non-fat Plain Greek yogurt
1/4 cup grated cucumber
4 garlic cloves, minced
1 teaspoon extra virgin olive oil
1 tablespoon fresh dill
1/4 teaspoon Kosher salt or to taste
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice

Meatballs
1 pound 93%/7% beef
1/4 cup dry Italian breadcrumbs
1 large egg
2 tablespoons chopped fresh flat-leaf Italian parsley
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Cucumber Tomato Salad
1 cup finely diced cucumbers
1 cup grape tomatoes, halved
1/2 cup finely diced red onion
1 tablespoon chopped flat leaf Italian parsley
salt and pepper to taste

Couscous
1 cup water
1 teaspoon butter
1 cup uncooked couscous
Juice of 1/2 a lemon
salt and pepper to taste

Topping
4 TBSP Feta cheese
Freshly chopped parsley for garnish

Instructions
Combine Greek yogurt with grated cucumber, garlic, olive oil, dill, salt, and pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

Preheat the oven to 425°F. In a large mixing bowl, combine 1 pound ground beef, breadcrumbs, egg, Italian parsley, garlic, ground cumin, salt, and cracked black pepper. Mix well to combine and then form into 16 meatballs. Place them on a lightly greased baking sheet and bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs.

While the meatballs are cooking, dice cucumbers, tomatoes, red onions, and flat leaf parsley and combine in a serving dish. Salt and pepper to taste.

When the meatballs are cooked through, remove them from the oven to rest.

While the meatballs are resting, bring water, butter, and salt to a boil in a medium saucepan. Add 1 cup couscous, cover, and remove from the heat. Let stand for 4 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous and adjust the salt and pepper to your liking.

Assemble: Spoon 1/2 cup couscous into each of 4 serving bowls. Top with about a 1/4 cup of the tomato cucumber salad and 4 meatballs. Sprinkle on a tablespoon of Feta cheese (or as much as you like) and drizzle with yogurt sauce. Garnish with freshly chopped parsley and enjoy!


11 Smart Points (my additions/subtractions at 4 servings)

Oven-Fried Beef Taquitos

D and I made these together.  They were really good, and you couldn't taste the zucchini at all.  Because of the amount of chili powder, I don't think you really needed the cheese either.

We had with salsa, guacamole, sour cream, and Refried Pinto Beans with Chipotle.

Oven-Fried Beef Taquitos

Photo by ALB

This healthy beef taquitos recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you'd get at a restaurant. One order of these little deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories and 60 grams of fat! Don't worry if some of the taquitos crack open while baking—they're still crispy and delicious. Serve with your favorite salsa, guacamole and reduced-fat sour cream.

By: EatingWell Test Kitchen
Servings: 4 servings
Serving size: 3 taquitos
Active: 40 m
Ready In: 40 m

Ingredients
1 medium zucchini
2 teaspoons canola oil (used Cooking Spray)
1 pound extra-lean ground beef (93%)
3 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1/2 teaspoon salt
12 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese

Preparation
Preheat oven to 425°F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef is cooked through, 5 to 7 minutes.

Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, 2 minutes. Transfer to a plate and cover.

Coat the baking sheet with cooking spray. Place 6 tortillas on a clean cutting board. Working quickly, spread a generous ¼ cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese. Generously coat the top and sides of the taquitos with cooking spray.

Bake the taquitos until browned and crispy, 14 to 18 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information
Per serving: 500 calories; 24 g fat(7 g sat); 7 g fiber; 40 g carbohydrates; 33 g protein; 28 mcg folate; 92 mg cholesterol; 2 g sugars; 0 g added sugars; 2,120 IU vitamin A; 9 mg vitamin C; 244 mg calcium; 5 mg iron; 691 mg sodium; 662 mg potassium Nutrition Bonus: Vitamin A (42% daily value), Iron (28% dv), Calcium (24% dv)

12 Smart Points (my additions/subtractions at 4 servings)

Gyro Burgers With Tahini Sauce

Lean Ground Beef was marked down, so I bought a lot a few weeks ago.  Trying to use some up along with Tahini, I found this recipe.  It was very tasty, although not pretty to take a picture of.

I wold have again. We had with breaded broccoli (Broccoli Fries).

Gyro Burgers With Tahini Sauce

Photo by ALB

Adapted from Southern Living
Yield: Makes 3 servings

Ingredients
1 pound extra-lean ground beef
1 teaspoon Greek seasoning
4 pita rounds
4 lettuce leaves
8 large tomato slices
4 thin red onion slices
Tahini Sauce (see below)
1/4 cup feta cheese

Preparation
Step 1: Combine beef and seasoning. Shape into 3 patties.

Step 2: Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until beef is no longer pink.

Step 3: Cut off 2 inches of bread from 1 side of each pita round, forming a pocket. Line each with 1 lettuce leaf, 2 tomato slices, and 1 red onion slice. Add burger. Drizzle each with 2 tablespoons Tahini Sauce, and sprinkle with 1 tablespoon cheese.

Tahini Sauce

Ingredients
1/4 cup tahini paste
1/4 cup water
2 tablespoons fresh lemon juice
1/8 teaspoon garlic powder
1/4 teaspoon salt

Preparation
Step 1: Whisk together all ingredients.

15 Smart Points (my additions/subtractions at 3 servings with Tahini Sauce)

Tagliata of Flank Steak with Arugula and Shaved Parmesan

We're back into trying to eat healthy, but at the same time not feeling deprived.  I looked at Weber for some clues and saw this one.  It didn't disappoint.

Tagliata of Flank Steak with Arugula and Shaved Parmesan

Photo by ALB

Serves 4 to 6 (We got 3 servings)
PREP TIME: 15 mins
GRILLING TIME: 6 to 8 mins

Ingredients
1 flank steak, 1½ to 2 pounds and about ¾ inch thick (used 1 1/2 pound)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/3 cup / 80 milliliters balsamic vinegar
1/2 teaspoon granulated sugar
6 cups / 170 grams loosely packed baby arugula
Added some leaf lettuce, grape tomatoes, and red onion because we had them)
1 cup / 20 grams loosely packed shaved Parmigiano-Reggiano® cheese

Instructions
01 Lightly brush the steak on both sides with oil and season evenly with salt and pepper. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.

02 Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.

03 In a small saucepan over medium-high heat on the stove, combine the vinegar and sugar. Allow the mixture to reduce by half, 6 to 8 minutes, stirring occasionally. Remove from the heat and let cool.

04 Grill the steak over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steak temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes.

05 Cut the steak lengthwise in half and then cut each half across the grain into thin slices; divide evenly onto serving plates. Pour any juices remaining on the cutting board over the steak, and pile the arugula on top. Drizzle each serving of the arugula with oil (didn't use) and the balsamic reduction, season with salt and pepper, and top with the cheese. Serve right away.

12 Smart Points (my additions/subtractions at 3 servings)

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

I found this recipe looking for ways to use up miso, that we had in the fridge.  The salad was quite basic, but the dressing and the steak were good.
It's a little high in points, and part of it is the oil, but I'd still have it again.

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

Photo by ALB

SERVES 4-6 | PREP: 20 MINUTES | COOK: 15 MINUTES (we got 3 servings)

INGREDIENTS
1/4 cup miso paste
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
2 tablespoons olive oil
1 lb steak (flank, rib eye, New York, etc) - used flank
16 oz mixed greens
2 cups thinly sliced red cabbage
1 cup thinly sliced red onion
4 radishes, trimmed and quartered
1/2 cup halved grape tomatoes
1/4 cup thinly sliced green onion
2 tablespoons sesame seeds
Kosher salt
Freshly ground black pepper

Dressing:
2 tablespoons miso paste
2 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
1/4 cup + 1 teaspoon rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon kosher salt
Freshly ground black pepper

INSTRUCTIONS
Whisk together the miso paste, soy sauce, vinegar, sugar, garlic, ginger and olive oil. Marinate the steak in a glass or non-reactive bowl, or resealable bag, for about 15 minutes.

Heat a grill pan or grill to medium high heat. Grill the steak for about 6 minutes per side, or until a thermometer inserted into the thickest part reads 120°F. Allow the steak to rest while you prepare the rest of the salad.

In a large bowl, toss together the greens, red cabbage, onion, radish, and tomatoes.

In a jar, whisk together the miso paste, garlic, ginger and vinegar. Add the olive oil and sesame oil, season with salt and pepper. Seal the jar with a lid and shake vigorously.

Lightly dress the salad with some of the dressing, then arrange on a platter. Slice the steak against the grain and place on top of the salad. Drizzle with a little more dressing and top with the green onions and sesame seeds. Season to taste with salt and pepper.

15 Smart Points (my additions/subtractions at 3 servings)

Asian Short Ribs

I made these.  D had to work, so we looked at the recipe and decided I was capable of making it.  I think he was even impressed when I said I would use the cheese grater to finely cut the ginger.

Anyway, it was pretty easy to prep.
It was also very good. Not spicy, but a little sweet. We had with rice to soak up the sauce, and Roasted Chile-Garlic Broccoli.

We would have again.

Asian Short Ribs

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 20 Mins
Yield Serves 4 (serving size: 2 short ribs and 1/4 cup sauce)

These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.

Ingredients
8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons canola oil, divided
2 cups sliced fresh shiitake mushroom caps (you can get these at Whole Foods, but not at Kroger)
1 tablespoon finely chopped garlic (about 3 garlic cloves)
2 teaspoons finely chopped fresh ginger
1/2 cup unsalted beef stock
1/4 cup packed light brown sugar
1/4 cup rice vinegar
1 1/2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper

Preparation
Step 1: Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Step 2: Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Nutritional Information
Calories: 334; Fat: 19g; Satfat: 6g; Unsatfat: 11g; Protein: 24g; Carbohydrate: 16g; Fiber: 1g; Sugars: 14g; Sodium: 583mg

Cooking Light, October 2018

11 Smart Points (my additions/subtractions at 4 servings)

Szechuan Beef Takeout

I saw this recipe last week, and asked D to make it. He makes Szechuan Pork a lot, so I thought beef would be a little change.  We both like it a lot.  It had a little heat, but nothing mind blowing.

We had with rice, and would have again.

Szechuan Beef Takeout

Photo by ALB

Prep Time: 15 minutes
Cook Time: 20 minutes
Adapted from Sndwchs, etc.

Yield: 4

Ingredients

For the beef:
1.5 lbs. steak (I used flank)
1 tablespoon low sodium soy sauce
1 tablespoon white wine
2 tablespoons cornstarch
2 tablespoons sesame oil
For the veggies:
3 celery stalks, julienned
1/2 cup shredded carrots
3 green onions, sliced into 1/2 inch pieces, whites and all
1 inch fresh ginger, grated
1/2 cup green beans
For the sauce:
1 teaspoon crushed red pepper flakes
1/2 teaspoon Szechuan Seasoning
2 cloves garlic, minced
2 tablespoons packed brown sugar
1 tablespoon Sriracha
4 tablespoons low sodium soy sauce
1 tablespoon vinegar
2 tablespoons water

Instructions
Cut steak into 1/4 inch strips. If you’ve bought precut meat, then just toss it into a bowl and add the white wine and soy sauce. Mix until well coated, add the cornstarch and mix again. Let it marinate for ten minutes.

Mix all your ingredients for the sauce in a bowl.

Next put the sesame oil in a large pan (or wok) and turn it to medium heat. (You want the pan to slowly get hot while you’re prepping your veggies, if it starts smoking turn it down a little.)

Slice your celery and green onions, grate the ginger, and measure your carrots, set aside on a plate. Divide beef into two batches and add your first to the now hot pan. The meat should just cover the bottom surface so you can cook it evenly. (Around 3-4 minutes per batch.) Remove beef to a paper towel lined plate and cook second batch.

Turn heat up to high, add a hit of oil (if needed) and toss the veggies and ginger in. Stir every minute or so for 3-4 mins. Once they’ve reached your desired doneness (I prefer mine cooked through), add your Szechuan sauce and cook for an additonal minute.

Toss in the beef, mix well and serve over white rice.

9 Smart Points (my additions/subtractions at 4 servings)

Jerk Chicken Burgers with Red Cabbage Slaw

These were surprisingly on the bland side.  D said it was because it was a chicken burger. But still with all the spices, I thought they would pack some heat. They were still decent (not dry), but not the most exciting things to come from Weber.  Still, we used up the buns from the Banh Mi Burgers, so that is a plus.

I would have them again.

Jerk Chicken Burgers with Red Cabbage Slaw

Photo by ALB

Adapted recipe by Jamie Purviance from Weber.com

Serves 4

PREP TIME: 20 mins
GRILLING TIME: 8 to 10 mins

INGREDIENTS
PATTIES
1¼ pound / 680 grams ground chicken (92% lean, not all chicken breast) - you have to buy 2 packs of chicken
¼ cup / 25 grams minced scallions (white and light green parts only)
2 medium jalapeño chile peppers, finely chopped
1 tablespoon fresh lime juice
1 teaspoon ground ginger
1 teaspoon packed dark brown sugar
¾ teaspoon dried thyme
¾ teaspoon ground allspice
½ teaspoon kosher salt
½ teaspoon hot pepper sauce, or to taste

SLAW
2 tablespoons sour cream (used reduced-fat)
2 tablespoons mayonnaise (used reduced-fat)
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
¼ teaspoon packed dark brown sugar
⅛ teaspoon freshly ground black pepper
¼ cup vegetable oil (used 1 TBSP)
1 teaspoon poppy seeds (didn't use)
4 cups thinly sliced or shredded red cabbage (about 10 ounces)
2 tablespoons minced scallions (white and light green parts only)
Vegetable oil
4 whole-wheat hamburger buns, split
Mayonnaise

Instructions
01 Mix the patty ingredients, and then form four patties of equal size, each about ¾ inch thick. Place the patties on wax paper squares, and refrigerate until ready to grill.

02 In a large bowl whisk the sour cream, mayonnaise, lime juice, salt, brown sugar, and pepper. Slowly whisk in the oil until emulsified. Stir in the poppy seeds, and then add the cabbage and scallions. Toss until well coated.

03 Prepare the grill for direct cooking over medium heat (350° to 450°F).

04 Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over direct medium heat, with the lid closed, until fully cooked but still juicy(165°F), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

05 Build each burger on a bun with mayonnaise, a patty, and some slaw. Serve warm with the remaining slaw on the side.

12 Smart Points (my additions/subtractions at 4 servings)

Banh Mi Burgers

D made these on Saturday.  I had a hard time believing they were from Cooking Light and after I figured out the Weight Watcher Points, I figured out why.  Still, they were so good and flavorful.  I would definitely have them again.  And I wouldn't feel guilty about it.

Banh Mi Burgers

Photo by ALB

Active Time: 25 Mins
Total Time: 1 Hour
Yield: Serves 4 (serving size: 1 burger) (we got 3 burgers)

Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.

Ingredients
1/2 cup rice vinegar
1/2 cup water
1/4 cup granulated sugar
1 cup shaved English cucumber
1 cup matchstick-cut carrots
6 tablespoons canola mayonnaise
2 tablespoons Sriracha chili sauce
1 tablespoon fresh lime juice
1 pound 93% lean ground beef
2 tablespoons olive oil (didn't use)
2 teaspoons grated garlic
1 teaspoon grated peeled fresh ginger
3/4 teaspoon black pepper
Cooking spray
4 whole-grain hamburger buns, split and toasted (used 3)
1 1/2 cups loosely packed cilantro sprigs
2 serrano chiles, thinly sliced

Preparation
Step 1
Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.

Step 2
Stir together mayonnaise, Sriracha, and lime juice; set aside.

Step 3
Preheat grill to medium-high (about 450°F). Combine beef, oil (didn't use), garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (1/2-inch-thick) (or 3) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.

Step 4
Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.

Nutritional Information
Calories: 407; Fat: 20g; Satfat: 3g; Unsatfat: 15g; Protein: 27g; Carbohydrate: 32g; Fiber: 5g; Sugars: 9g; Added sugars: 3g; Sodium: 623mg; Calcium: 7% DV; Potassium: 9% DV

Cooking Light, July 2018

15 Smart Points (my additions/subtractions at 3 servings)

Korean-Style Skirt Steak Salad

So I don't know what my latest fascination with pickled foods is, but I right now Kimchi is high on the list.  I know D is a fan of salads because they are supposedly easy, so when I saw steak, kimchi and salad, yes please!

D bought what ingredients he could find at the store and made substitutions where he couldn't find what was needed.I made the marinade and may have messed up (put in 1/4 C of oil into the marinade). D said it wold be fine. It was.

I really liked this and I think D did as well.

Korean Skirt Steak Salad

Photo by ALB

Active Time: 25 Mins
Total Time: 12 Hours 25 Mins
Yield Serves: 4 (serving size: 1 salad)  (we got 3 because D doesn't do leftover salads)

This dinner salad is an exciting twist on a taco salad: Crisped wonton wedges replace tortilla strips, marinated skirt steak stands in for ground beef, and bok choy subs in for lettuce. Gochugaru—Korean red pepper flakes—is worth seeking out at an Asian market. It has a slightly sweet, deeply roasted flavor and not as much chile heat as you’d expect. Use it anywhere you want some gentle heat and a robust savory note: sprinkled on eggs, kebabs, hummus, roasted vegetables, and grilled corn.

Ingredients
1 small bunch scallions (about 2 1/2 oz.)
1/3 cup granulated sugar
1/4 cup lower-sodium soy sauce
1 1/2 tablespoons chili garlic sauce (used 2 TBSP)
1/4 cup rice vinegar, divided
1 tablespoon minced garlic
1/4 cup toasted sesame oil, divided (forgot to divide...if you bake the wontons, you need 1 TBSP)
1 pound skirt steak
10 square wonton wrappers
Cooking spray
1 tablespoon gochugaru (optional) (didn't use)
1/8 teaspoon kosher salt
6 baby bok choy (2-oz. each) , thinly sliced (about 4 cups) (used Napa Cabbage)
1 cup kimchi (about 5 oz.)
1 cup matchstick-cut daikon radish (about 3 oz.) (used matchstick-cut carrots)
1 ripe avocado, diced

Preparation
Step 1
Thinly slice white parts of scallions; set aside green tops. Combine white scallion slices, sugar, soy sauce, chili garlic sauce, 2 tablespoons rice vinegar, garlic, and 1 tablespoon sesame oil in a large ziplock plastic bag. Seal bag, and gently shake to combine. Add steak, and seal bag. Massage bag to coat steak with marinade. Chill 12 hours or up to 1 day. Remove steak from bag; discard marinade.

Step 2
Stack 5 wonton wrappers on top of each other. Using a pizza cutter, cut wonton stack diagonally into quarters to form wedges. Repeat procedure with remaining 5 wonton wrappers.

Step 3
Heat 2 tablespoons sesame oil in a large skillet over medium-high. Place half of wonton wedges in hot oil; cook, stirring occasionally, until crisp and browned, 1 to 2 minutes. Using a slotted spoon, transfer fried wonton wedges to a paper towel–lined plate to drain. Repeat procedure with remaining half of wonton wedges.  (Do this instead: Wonton Chips- Baked not fried. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper,Place the wonton wrappers on the baking sheet. Spray with PAM. Sprinkle with the garlic, salt and pepper. Bake for 7 minutes until crispy and beginning to brown (5 minutes was plenty for me). If you only have 1 baking sheet, you need to do this a few times.)

Step 4
Heat a grill pan over high, and lightly coat with cooking spray. Add steak to pan; cook to desired degree of doneness, 2 to 4 minutes per side for medium-rare. Let stand at least 5 minutes, and cut against the grain into thin slices.

Step 5
Whisk together remaining 2 tablespoons rice vinegar; remaining 1 tablespoon sesame oil; gochugaru, if desired; and salt in a medium bowl. Cut green scallion tops into 2-inch pieces, and cut each piece in half lengthwise. Add green scallion slices and bok choy to dressing; toss to coat. Divide bok choy mixture evenly among 4 bowls. Top evenly with kimchi and daikon. Divide steak slices, fried wontons, and avocado evenly among bowls.

Nutritional Information (4 servings)
Calories: 408; Fat: 24g; Satfat: 6g; Unsatfat: 16g; Protein: 29g; Carbohydrate: 21g; Fiber: 4g; Sugars: 5g; Added sugars: 3g; Sodium: 635mg; Calcium: 12% DV; Potassium: 20% DV

Cooking Light, July 2018

16 Smart Points (my additions/subtractions at 3 servings)

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Salads are pretty easy to make, in general, and I think D really likes them.  He throws one into the menu, at least every 2 weeks.  This one was really good. 

The bite of the arugula with the sweetness of the onions.  Would definitely have again.

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Photo by ALB

Adapted from Delish.com

Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.

TOTAL TIME: 0:30
PREP: 0:15
LEVEL: EASY
SERVES: 3

INGREDIENTS
Cooking Spray
4 tbsp. extra-virgin olive oil, divided
1 red onion, thinly sliced into half moons
1 tsp. balsamic vinegar
1 tsp. brown sugar
kosher salt
Freshly ground black pepper
1 lb. skirt steak
2 tbsp. red wine vinegar
1 5 oz. container of baby arugula
1 pt. red grape tomatoes, halved lengthwise
2 oz. Feta, crumbled

DIRECTIONS
In a large skillet over medium-high heat sprayed with cooking spray, heat. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.

Rub grill pan with 1 tablespoon olive oil and heat over high heat (didn't do, since used grill). Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes. In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain.

Divide salad mixture among 3 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

14 Smart Points (my additions/subtractions at 3 servings)

Steak, Feta, and Olive Quesadillas

D made these the other night.  Of course, he took out the olives.

He thought the spinach was over-powering.  I thought it was fine.  Again, we agreed we need a higher quality feta than Kroger brand. Overall we would both have again.  We had with a spinach/egg salad.

Steak, Feta, and Olive Quesadillas

Photo by ALB

Yield: Serves 4 (serving size: 4 wedges and 1 tbsp. yogurt)
Time: 25 minutes
Veg Out: Substitute sliced cremini mushrooms for the steak and add an extra cup of spinach to the filling for a vegetarian main.

We first tried a Mexican-Italian quesadilla mash-up with pizzadillas—quesadillas with melty mozzarella and a marinara dipping sauce. Now we head to the Mediterranean with a steak, feta, and olive quesadilla filling and a dollop of cool Greek yogurt on top. Instead of layering meat, vegetables, and cheese inside the tortilla, we make one filling of steak and vegetables to save time. Be careful not to overstuff the tortillas or they may fall apart in the pan. This recipe is also great for entertaining: Serve the wedges on a platter with a side of yogurt and a “salsa” of chopped cucumber, tomato, red onion, and parsley.

Ingredients 
2 tablespoons extra-virgin olive oil, divided (used 1 TBSP)
12 ounces sirloin steak, thinly sliced
1 cup chopped fresh spinach (about 1 1/2 oz.)
1 1/2 ounces 1/3-less-fat cream cheese
1 ounce feta cheese, crumbled (about 1/4 cup)
12 Castelvetrano olives, chopped (didn't use)
4 (8-in.) whole-wheat tortillas (used OLE Xtreme Wellness Tortillas)
1/4 cup plain 2% reduced-fat Greek yogurt (used Opadipity Greek Cucumber Greek Dill Dip)

Preparation
Heat 1 tablespoon oil in a large skillet over medium-high. Add steak; cook 5 minutes or until browned. Add spinach, cream cheese, feta, and olives; cook 2 minutes. Remove steak mixture from pan.

Wipe pan clean with paper towels. Spoon about 1/3 cup steak mixture evenly over half of each tortilla. Fold tortillas in half over filling. Add 1 1/2 teaspoons oil to pan. Place 2 quesadillas in pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas. Cut each quesadilla into 4 wedges. Serve with yogurt.

Nutritional Information as written
Calories 346; Fat: 18.2g; Satfat: 5.4g; Monofat: 10.2g; Polyfat: 1.3g; Protein: 23g; Carbohydrate: 20g; Fiber: 1g; Cholesterol: 59mg; Iron: 2mg; Sodium: 672mg; Calcium: 118mg; Sugars: 1g; Est. added sugars: 0 g

Cooking Light, August 2017

8 Smart Points (my additions/subtractions at 4 servings)

Skillet Nacho Dip

Any time Nacho and Dip are in the same sentence, you know I have to have it.

I showed D and he said we should have it for lunch this past Sunday, considering we had no leftovers. So he made it.  It is great with a pale ale.  We both had to stop ourselves from eating more than 1/4 of the dip.

The hamburger it called for...D bought 90/10 ground beef and threw that in, instead.

We would have again.

Skillet Nacho Dip

Photo by ALB

ACTIVE TIME: 20 mins
TOTAL TIME: 20 mins
YIELD: Serves 4 (serving size: 1/2 cup dip and about 2/3 cup chips)

We took our favorite elements of cheesy queso dip and loaded beef nachos and combined the two into one epic skillet nacho dip, a one-pan main that couldn’t be more fun to eat. It starts with a base of onion and jalapeño, followed by crumbled cooked beef patties, pinto beans, and two kinds of cheeses for a maximum melty factor. Top with red onion, tomato, and avocado or other fresh toppers like sliced jalapeños, scallions, and cilantro (just be sure your chips are sturdy enough for dipping). The dip would also be delicious with leftover shredded barbecue pork or rotisserie chicken.

Ingredients
1 teaspoon olive oil
3/4 cup chopped red onion, divided
2 tablespoons seeded minced jalapeño
1 1/2 tablespoons all-purpose flour
2 teaspoons ground cumin
2 teaspoons chili powder
2/3 cup unsalted beef stock
2 cooked ground beef patties (from Smoky Caramelized Onion Burgers), finely crumbled (used 1lb of 90/10)
1 cup drained unsalted canned pinto beans (used black beans, bc Aldi didn't have pinto.)
2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
2 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
1/2 cup chopped tomato
1/2 cup chopped avocado
2 1/2 cups baked tortilla chips

Preparation
Preheat broiler with oven rack in upper middle position.

Heat oil in a large cast-iron skillet over medium-high. Add 1/2 cup onion and jalapeño to pan; sauté 4 minutes or until tender. Add flour, cumin, and chili powder; cook 1 minute, stirring constantly. Add stock; bring to a boil. Reduce heat to medium, and stir in crumbled beef patties and beans; cook 2 minutes. Stir in mozzarella; cook 1 minute or until cheese is melted. Remove pan from heat.

Sprinkle Mexican-blend cheese over pan; broil 1 minute or until cheese is melted. Sprinkle remaining 1/4 cup red onion, tomato, and avocado over pan. Serve with chips.

NUTRITION INFORMATION (original recipe)
Calories: 385; Fat: 18.2 g; Sat Fat: 6.5 g; Mono Fat: 8 g; Poly Fat: 1.7 g; Protein: 25 g; Carbohydrate 31 g; Fiber 7 g; Cholesterol: 54 mg; Iron: 3 mg; Sodium: 561 mg; Calcium: 327 mg; Sugars: 3 g; Est. Added Sugars: 0 g

Cooking Light, AUGUST 2017

14 Smart Points (my additions/subtractions at 4 servings)

Steak and Veggies with Zesty Chimichurri

Cooking Light has a ton of recipes for the August 2017 issue. This was the third one we've had. I figured I wouldn't have a hard time getting D to make this. I was right.

He halved the recipe though (well besides the steak) because none of it really tastes good left over, if you think about it.

Would totally have again. But it had chimichurri. It's hard to go wrong with that.

Steak and Veggies with Zesty Chimichurri

Photo by ALB

ACTIVE TIME: 10 mins
TOTAL TIME: 20 mins
YIELD Serves 2 (serving size: 1 fillet, about 1/2 cup potatoes, 1/2 cup squash, and 2 tbsp. cilantro mixture)

Beef tenderloin fillets make this summer dish an incredibly quick standout. You can also use 2 (8-ounce) sirloin steaks, grilled for 4 minutes on each side or until your desired degree of doneness. We simplify the chimichurri formula by leaning on garlic, cilantro, and olive oil. You could also add a pinch of crushed red pepper, ground cumin, and about a tablespoon of fresh lemon juice if you have these ingredients on hand. Parcooked potatoes cook more quickly and evenly on the grill. Instead of microwaving, you could boil the potatoes whole, cool, slice, and refrigerate for later.

Ingredients
2/3 pounds Yukon Gold potatoes, cut into wedges
Cooking spray
2 (8-oz.) beef tenderloin fillets
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 pound yellow squash, cut diagonally into (1/4-in.-thick) slices (about 3 cups)
1 1/4 cups loosely packed fresh cilantro leaves
5 cloves chopped garlic
2 TBSP cup olive oil
(add a jalapeno, seeded)

Preparation
Preheat grill to medium (350°F to 400°F).

Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 6 minutes or until almost tender. Coat grill grate with cooking spray. Add potatoes to grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or until desired degree of doneness. Remove fillets from pan; cover, and keep warm.

Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro, and garlic (and jalapeno) in a food processor; pulse until finely chopped. Add oil; process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets, and squash.

Adapted from Cooking Light, AUGUST 2017

14 Smart Points (my additions/subtractions at 2 servings)

Mediterranean Meatballs

In the blurb from the site I got this from it said this could easily be made on a weeknight.  D said, "Never are we to have this again on a weeknight."  It did take awhile, or so it seemed, so I'll take him up on that.

After eating it he did say we could have again.  We both like the rich flavors.  He said it is a good Sunday Dinner.

Mediterranean Meatballs

Photo by ALB

Adapted from Irvin Lin which was
Adapted from David Tanis’ One Good Dish

Ingredients
Meatballs
2 cups fresh cubed crusty whole wheat bread (Used Pepperidge Farm Italian Bread)
1 cup milk (2% is fine)
1 lb ground lamb (or ground beef if you aren’t a fan of lamb)
1/2 lb ground beef (used Laura's 93/7)
1 large egg
6 medium garlic cloves, minced
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon smoked paprika
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 teaspoon grated nutmeg
4 tablespoons chopped Italian parsley, divided
4 tablespoons chopped cilantro, divided
4 tablespoons chopped scallions (green onions), divided
1/4 cup all-purpose flour
1/4 cup olive oil (used 3 TBSP)

Sauce
3 tablespoons olive oil (didn't use)
2 medium-sized yellow onion, chopped
6 medium garlic cloves, minced
6 oz tomato paste
2 1-inch cinnamon sticks
pinch of saffron, crumbled in your fingers
4 1/2 cups chicken broth
salt and pepper to taste

Couscous
2 cups Israel couscous
1/2 cup golden raisins (didn't use)
2 tablespoon olive oil (didn't use)
Add any left over parsley and cilantro to this
salt and pepper to taste

Directions
1. Preheat the oven to 350˚F. Place the cubed bread onto a baking sheet and toast in the oven for 10-15 minutes or until the bread has dried out but not browned. While the bread is toasting make the sauce.

2. Place the oil (use PAM) in a large wide skillet or pot and heat until shimmering. Reduce heat to medium and add the onions and cook until the onions start to soften, about 5 minutes. Once they start to soften, add the garlic, tomato paste, cinnamon sticks and saffron. Stir and cook for about a minute, then season generously with salt and pepper. Add the broth, stir to incorporate, cook on medium high heat until boiling. The sauce will look thin. Lower heat to a simmer and then cover while you make the meatballs, stirring occasionally.

3. Once the bread is toasted, remove from oven and let cool for 5 minutes. Move bread to a large bowl and drizzle milk over bread, tossing and mixing until the milk is absorbed. Add both meats, egg, garlic, salt and pepper and spices to bread. Add 3 tablespoons of the parsley, cilantro and scallions, reserving the 1 tablespoon each for garnish at tend. Using your hands mix and massage the mixture until all the ingredients are evenly distributed. Roll the mixture into golf ball size meatballs then toss half the balls in the flour to coat. In a large pan, add the oil and heat until shimmering then pan fry half the meatballs, turning until they are brown on all sides, about 2 minutes per side. They don’t need to be completely cooked through, just brown. Move the browned meatballs to the simmering sauce, and repeat with the remaining meat, first forming the balls, then coating in flour and frying, then moving to the sauce. Increase the heat to medium and simmer the balls for 20-25 minutes or until the meatballs are tender and cooked through. Taste the sauce and adjust the salt, pepper and cayenne for heat if you want.

4. While the meatballs are simmering, make the couscous as directed by the package. While the couscous and meatballs are cooking, pour boiling water over the raisins and let soak to plump up (don't add raisins). Once the cous cous is done, drizzle the olive oil  over it (don't do) and then drain the raisins and add them as well. Stir together and season with salt and pepper to taste. Once the meatballs are done, spoon the couscous into bowls and cover with meatballs and sauce. Sprinkle parsley, cilantro and scallions over the top and serve immediately.

Makes enough for 4-6 servings.

21 Smart Points (my additions/subtractions at 5 servings (4 meatballs, 2/3C of sauce, 2/3C of couscous))

French Fries with Bulgogi and Caramelized Kimchi

This is probably a one and done recipe.  It was good, but it was spicy.  And for that many calories I'd rather have the Asian Pork Nachos.  I don't really have much else to say about it.
I just like the nachos better.

French Fries with Bulgogi and Caramelized Kimchi

Photo by ALB

RECIPE FROM: FOOD and WINE, MAY 2012
TOTAL TIME: 1 hr
YIELD: 2 servings

Ingredients
1 (small) onion, minced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup soy sauce
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon toasted sesame oil
1 pound boneless rib eye steak, cut into very thin, 3-inch slices
2 tablespoons vegetable oil
1/2 cup sugar
1/4 cup distilled white vinegar
2 tablespoons Korean chile paste (gochujang)
2 tablespoons soy sauce
1 cup kimchi
1/2 cup mayonnaise (used 1/4 C Hellman's Light)
3 tablespoons Sriracha, plus more for serving (used 1 1/2 TBSP)
1 pound hot french fries
1/2 C Shredded cheddar (used Reduced Fat),for serving

Preparation
In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the rib eye and toss to coat. Seal the bag and refrigerate overnight.

Drain the meat, pick off the solids and pat dry. In a large skillet, heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until lightly browned, 4 minutes. Transfer the meat to a plate and keep warm. Rinse out the skillet and wipe dry.

In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5 minutes.

In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.

Scatter the french fries on a platter and top with the bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle with cheddar, onion, sesame seeds and cilantro. Serve with additional Sriracha.

18 Smart Points (my additions/subtractions at 4 servings)