Blue Cheese Bliss - This evening we splurged a bit. The salad consists of fresh spinach, baby bells, zucchini, cucumber, tomatoes, asparagus, and red onion. This was tossed with basil and cilantro, along with a homemade dressing. Yes, it was our shot at Blue Cheese, and was better than any of the store-bought stuff. Then it was topped with cubed tri-tip that I'd smoked a while back and more dressing added. The dressing was equal parts light mayo and greek yogurt, cut with lemon juice and water, and whipped together with herbs, a teaspoon of horseradish and two tbsp of crumbled Blue Cheese. It was fantastic, and roughly 400 calories. (10 WW points)
0 Comments
Took some slices of a TriTip roast I smoked for Memorial Day, sliced it up bite-sized, and sauteed it with the veggies I had done the same day. A bed of spinach was topped with a tossed blend of yellow zucchini, sun-dried sweet red peppers, sliced young anaheim pepper, diced shallots, and some kind of funny-looking (but delicious) cucumber, a dash of fresh cillantro, and a splash of TJ's low-fat Creamy Cillantro dressing. Then slices of fresh tomato were distributed on top, the Tri Trip saute spooned on, slices of avocado arranged, then another drizzle of the dressing. This was OH... MY... GAWD delicious, and given that neither of us could actually finish what was on our plate (the rest is in a container in the fridge), it's somewhere around 1000 calories and less than 10 'WW' points (about 400 calories!)
Filet smothered in the sauteed veggies, prawns gently sauteed with diced fresh tomatoes, capers, and garlic. And a salad of fresh baby spinach, pimento, green olives, bacon and tomato-basil feta cheese with a pear and Gorgonzola dressing. The Red Velvet birthday cake is just behind.
Grilled Filet Mignon, smothered in sauteed mushroom, peppers, and zucchini, with Scallops sauteed in butter, garlic, parsley and Parmesan cheese. Accompanied by a pasta salad with fresh veggies.
This evening's celebratory meal. Grilled filet mignon smothered in sauteed mushrooms, peppers, and shrimp, and served with grilled zucchini and Doe's homemade potatoes au gratin. YUM!
Pretty much the only time we have beef it's this dish. The roast is marinated in Chardonnay, garlic, and herbs, then smoked (in a Weber kettle using wood chips) while being periodically turned, flipped, and basted with a glaze of your choice. When it's pink inside and no blood escapes it is ready.
This beef can be cut with a fork, melts in your mouth, and is typically accompanied by a 'side salad' and 1/2 baked potato. |