Back On Track Together
Recipe of the Week - Mexican Beef Stir-Fry
One of my goals for September is to try one new bariatric recipe a week. This week's recipe is actually from an American Diabetes Association cookbook that my insurance company sent me. It took 15 minutes to make, and my DH loved it! (Which is a good thing, it means we will do it again!)
Mexcian Beef Stir-Fry
Total Servings - 6
Serving Size - 3-4oz
1T Canloa oil
1 1/2 lb lean sirloin steak cut into 3 inch strips, trimmed of fat
3 garlic cloves, minced
1 medium onion, minced
1 small red pepper, cut into thin strips
2t chili powder
2T lime juice
1t cumin
In an electric frying pan or skillet over medium-high heat, heat the oil. Add the beef and saute' until the beef loses its pinkness. Drain any accumulated fat. Remove the beef from the pan. Add the garlic and onions and saute' for 5 minutes. Add the red pepper and saute for an additional 5 minutes. Add the chili powder and lime juice to coat the vegetables. Add the beef back to the skillet and add the cumin. Heat 1 more minute.
I had 4 ounces of this, with a few sprinkles of shredded cheddar (not even a teaspoon) and a teaspoon of light sour cream, and a low carb whole wheat tortilla from Trader Joe's. DH had his with his corn tortillas, refried beans, salsa, shredded lettuce and cheese.
The stats look pretty good too:
Calories 180
Calories from fat 67
Total Fat - 7g
Saturated Fat -2g
Cholesterol - 65mg
Sodium - 58mg
Total Carbohydrate - 4g
Dietary Fiber - 1g
Sugars - 3g
Protein - 23g
Let me know what you think of it :)
Enjoy!
Mexcian Beef Stir-Fry
Total Servings - 6
Serving Size - 3-4oz
1T Canloa oil
1 1/2 lb lean sirloin steak cut into 3 inch strips, trimmed of fat
3 garlic cloves, minced
1 medium onion, minced
1 small red pepper, cut into thin strips
2t chili powder
2T lime juice
1t cumin
In an electric frying pan or skillet over medium-high heat, heat the oil. Add the beef and saute' until the beef loses its pinkness. Drain any accumulated fat. Remove the beef from the pan. Add the garlic and onions and saute' for 5 minutes. Add the red pepper and saute for an additional 5 minutes. Add the chili powder and lime juice to coat the vegetables. Add the beef back to the skillet and add the cumin. Heat 1 more minute.
I had 4 ounces of this, with a few sprinkles of shredded cheddar (not even a teaspoon) and a teaspoon of light sour cream, and a low carb whole wheat tortilla from Trader Joe's. DH had his with his corn tortillas, refried beans, salsa, shredded lettuce and cheese.
The stats look pretty good too:
Calories 180
Calories from fat 67
Total Fat - 7g
Saturated Fat -2g
Cholesterol - 65mg
Sodium - 58mg
Total Carbohydrate - 4g
Dietary Fiber - 1g
Sugars - 3g
Protein - 23g
Let me know what you think of it :)
Enjoy!
That looks yunmmy - low cal and high protein too! I'm definitely going to give this a try. I usually use a packet of seaoning for my fahitas (like I did last night) but I'm sure they are loaded with cals and other unhealthy additions. The combo of chilli powder and lime juice sounds interesting.
Thanks Kelly
Thanks Kelly
Kelli - Thanks for sharing - as you know, if you can't nuke it I don't cook it LOL but I am going to share this with my support group.
dLife which is a diabetic web site has 29 quiche recipes this week which I'm also going to share with my support group. You might want to check them out - perhaps one (or more) could be your recipe of the week some time.
Again, thanks
dLife which is a diabetic web site has 29 quiche recipes this week which I'm also going to share with my support group. You might want to check them out - perhaps one (or more) could be your recipe of the week some time.
Again, thanks
Sounds yummy! I would have to use chicken instead of steak because my band no longer likes steak, but I wi**** did! Thanks for sharing!
Kristy K.
Obesity Help Support Group Leader
"On the lighter side" Everyone and anyone welcome!