Tag Archives: rice

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.

Shrimp Creole

This southern Louisiana shrimp dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don’t be scared of a little heat!

With Fat Tuesday right around the corner, I was craving some Creole food and I knew exactly who to go to, my friend Mary from Deep South Dish. Her blog features authentic coastal southern recipes. I adapted this to make it lighter and used ingredients I had on hand.

Turned out delicious and it was quick and easy to make. Serve this over white rice, brown rice or would even be great over quinoa.

Shrimp Creole
Adapted from Deep South Dish
Gina’s Skinny Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 211.9 • Fat: 4.6 g • Carb: 17.6 g • Fiber: 4.2 g • Sugar: 7.8 g • Protein: 25.8 g

Ingredients:

2 tsp olive oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves of garlic, minced
14-ounce can of diced tomatoes
8 oz tomato sauce
1/4 teaspoon of cayenne pepper
1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
1 bay leaf
1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)
2 tbsp water
1 lb of large shrimp, peeled and deveined
2 tsp Worcestershire sauce
2 tsp hot sauce, to taste
1 medium scallion, sliced
2 tbsp fresh parsley, chopped
salt to taste

Directions:

In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.

Add chopped green onion and parsley and serve.