Quick Skillet Steak with Onions and Mushrooms

Meat lovers will LOVE this quick weeknight steak dish!

Mushrooms and onions are the perfect compliment to steak, plus they add bulk without added calories or fat. A great example of using steak as a condiment.

Originally when I made this steak dish, it was intended for my steak sandwich recipe, but since this is also so good over rice, I felt it deserved it’s own post. (Steak and cheese sandwich recipe coming tomorrow!) Serve this with a salad and you have a complete meal!

Have all your vegetables sliced and ready before you start cooking, this takes only minutes to make once everything is prepped.

Quick Skillet Steak with Onions and Mushrooms
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th (about 4 oz) • Old Points: 2 pts • Points+: 2 pts
Calories: 95.4 • Fat: 4.1 g • Protein: 12.5 g • Carb: 3.5 g • Fiber: 1.0 g • Sugar: 1.1 g Sodium: 26.8 mg (without salt)

Ingredients:

1/2 lb thin cut beef round sandwich steaks
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms
4 seconds cooking spray (I like Smart Balance)
garlic powder to taste
salt and fresh cracked pepper to taste

Directions:

Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.

Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice.

Quinoa Burgers

Quinoa Burger/Patties
www.eatingwelllivingthin.wordpress.com
Per burger: Calories 132; Old Points 3pts per patty
Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

Ingredients:

2 rounded cups cooked quinoa (see note below for cooking instructions)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
3 eggs
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying

To cook quinoa for the above recipe:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt

Directions:

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

In a large bowl combine 2 rounded cups cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

(To help make sure they stay in patty form and don’t fall apart I cook them slowly on med-low so they have time to set up without burning. Makes them easier to flip, too!) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.