THE RECIPES
POMEGRANATE STEAK (SUNDAY)
Servings: makes 4 servings
Preparation time: 15 minutes; marinating time: 15 minutes to 2 hours
Cooking time: 22 to 30 minutes
INGREDIENTS
1 cup pomegranate juice
¼ cup balsamic vinegar
2 tablespoons fresh rosemary leaves, minced
2 tablespoons fresh thyme leaves, minced
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons Dijon mustard
½ teaspoon pepper
2 boneless beef strip steaks (about 8 ounces each), cut
¾ inch thick
2 ounces goat cheese, crumbled
In a medium bowl, combine juice, vinegar, rosemary, thyme, oil, garlic, mustard and pepper.
Reserve ¾ cup for basting sauce.
Place steaks in remaining marinade in resealable plastic; turn to coat. Close and refrigerate 15 minutes to 2 hours.
Meanwhile, pour reserved sauce into small saucepan; bring to boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened; stir occasionally. Set aside.
Remove steaks and discard marinade. Grill, covered, 7 to 10 minutes on medium for medium rare to medium doneness (145 to 160 degrees), turning occasionally and basting with sauce.
NOTE: To cook on grill pan, heat nonstick grill on medium. Grill 10 to 12 minutes for medium-rare to medium doneness, turning occasionally and basting with sauce.
Per serving: 240 calories, 27 grams protein, 13 grams fat (49% calories from fat), 5.9 grams saturated fat, 3 grams carbohydrate, 83 milligrams cholesterol, 123 milligrams sodium, no fiber.
Carb count: 0.
HUNGARIAN BEEF STEW (WEDNESDAY)
Servings: makes 8 servings
Preparation time: 15 minutes
Cooking time: 8 hours on low
INGREDIENTS
1 ¼ pounds beef stew cubes
1 pound sliced fresh carrots
2 medium onions, thinly sliced
3 cups thinly sliced cabbage
½ cup dry red wine
1 ½ cups water
1 (6-ounce) can no-saltadded tomato paste
1 (0.9-ounce) package dry onion-mushroom soup mix
1 tablespoon paprika
1 teaspoon caraway seeds
1 cup reduced-fat sour cream
In a 4-quart or larger slow cooker, combine beef, carrots, onions, cabbage, red wine, water, tomato paste, soup mix, paprika and caraway seeds; mix well.
Cover and cook on low 8 hours. Turn off cooker; stir in sour cream.
Per serving: 227 calories, 17 grams protein, 9 grams fat (35% calories from fat), 4.3 grams saturated fat, 19 grams carbohydrate, 60 milligrams cholesterol, 332 milligrams sodium, 4 grams fiber.
Carb count: 1.