Yellow: The Smoothie

I'm lucky enough to work form home on Tuesdays, which means I sometimes get to eat lunch with Jim, if our work allows.

Jim created this delicious, frothy concoction for our lunch of leftover tortellini bake today. Mmmmm...

Yellow: The Smoothie

Ingredients

• 6 oz. container Pineapple Greek Yogurt (he used Chiobani)
• 1/2 cup fresh Pineapple chunks
• 1 cup Banana/Orange/Pineapple juice
• 1 splash sparkling Limeade
• 2 scoops Vanilla ice cream
• 6 ice cubes

Directions

1. Blend all ingredients well. Serve cold.

Serves 2

Pork and Vegetable Stir-Fry

Here is the last in our "South Beach Diet" series. Now I can put the cookbooks away since they all of our favorites are now posted here.

The sugar-free Apricot preserves really add that nice "glaze" finish and sweetness, without all of the sugar content.

Pork and Vegetable Stir-Fry

Ingredients

• 1/2 cup sugar-free apricot preserves
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp canola oil,divided
• 1 1/2 lbs. pork cutlets,cut into 1/4-in. strips
• 4 garlic cloves,minced
• 1 lb broccoli,cut into florets (3-4 cups)
• 1 red bell pepper,cut into thin strips
• 1 bunch scallions,cut into 2-in. lengths
• 4 oz. snow peas, strings removed

Directions

1. Whisk preserves and soy sauce together in a bowl until smooth.
2. Heat 1 Tbsp of the oil in a large nonstick skillet or wok over high heat. 
3. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 min. Transfer to a plate.
4. Add remaining oil and garlic to the same skillet; cook over med-high heat for 30 sec. 
5. Add broccoli, pepper, scallions, and snow peas and cook until vegetables are crisp-tender, about 3 min. 
6. Stir in pork and preserves mixture; cook 1 min. more. Serve hot.

Recommend serving over 1/2 cup of basmati rice.
4 (2 cup) servings

Sirloin Steak with Artichokes, Tomatoes and Olives

Yet another favorite recipe from The South Beach Diet Quick and Easy Cookbook. It preps in 10 minutes and cooks within 20. A nice, quick, weeknight meal.

If you don't have time to thaw frozen artichokes, use a 14 ounce can of brine packed ones, well drained.

Sirloin Steak with Artichokes, Tomatoes and Olives

Ingredients

• Four 6 oz sirloin steaks, about 3/4 inch thick
• 2 teaspoons extra-virgin olive oil
• 1/4 cup water
• 1 garlic clove minced
• 1 teaspoon dried oregano
• 4 plum tomatoes, diced
• 1 - 9 ounce package frozen artichoke hearts, thawed and quartered
• 1/2 cup pitted kalamata olives, coarsely chopped
• Salt and freshly ground black pepper

Directions

1. Season steaks with salt and pepper. Heat oil in large skillet over medium-high heat. 
2. Cook steaks for 5 minutes per side for medium rare.
3. Transfer to a plate.
4. Add water to the hot pan, scraping any brown bits from the bottom; reduce heat to medium. Add garlic and oregano; cook until garlic has softened, about 1 minute.
5. Add tomatoes and cook 3 minutes more. 
6. Stir in artichokes and olives and cook until warmed through, about 2 minutes. 
7. Season with salt and pepper to taste and serve warm with steaks.

Makes 4 servings
Per serving: 310 calories, 14 g fat, 40 g protein, 9 g carbohydrates, 5 g dietary fiber, 320 mg sodium

Peppery Steak with Horseradish Cream

This is another South Beach Diet recipe we return to again and again. I highly recommend letting the steak season with the oil/pepper/salt for about 20 minutes before broiling or grilling.

Peppery Steak with Horseradish Cream

Ingredients

• 1.5 lbs London broil or other sirloin steak (about 1 in thick)
• 1 tsp extra-virgin olive oil
• 2 TBSP cracked black pepper
• 1/2 cup reduced-fat sour cream
• 2 tsp prepared horseradish
• salt 

Directions

1. Rub steak with oil and pepper, pressing pepper into steak; season well with salt. 
2. Heat grill pan over medium-high heat or heat oven to broil. 
3. Grill or broil steak 5 to 6 minutes per side for medium-rare. 
4. Transfer to a cutting board and cover loosely with foil to keep warm. 
5. Allow meat to rest for 5 minutes before thinly slicing across the grain.
6. While steak is resting, mix together sour cream and horseradish; season to taste with salt. 
7. Serve horseradish cream with steak.

Beef and Bean Chili

My husband and I did the South Beach Diet for a while (with some success, I might add) and there are a handful of recipes from the SBD cookbooks we still make to this day.  This chili is perfect on a cold day, and we use left overs in nachos, enchiladas, etc.

I'll be posting a few in the next few days in a continued effort to post all of our family favorites here.

Beef and Bean Chili 

Ingredients

• 1 tbsp extra virgin olive oil
• 1 pound lean ground beef
• 2.5 tsp chili powder, divided
• 1 tsp cumin
• 1 small onion, diced
• 2 garlic cloves 
• 1 (28oz) can diced tomatoes
• 1 (15oz) can kidney beans, drained and rinsed
• Salt and Pepper

Directions

1. Heat oil in a large heavy bottomed saucepan over medium heat.
2. Add beef, 1 tsp chili powder, and cumin; saute until browned, about 5 minutes.
3. Using a slotted spoon, transfer beef to a plate.
4. Add onion, garlic, and remaining chili powder to the same pan; cook over medium heat, stirring occasionally, until softened, about 3 minutes.
5. Add tomatoes with juice and beans; cover and simmer for 10 minutes, stirring occasionally.
6. Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thinkens slightly.
7. Season to taste with salt and pepper and serve hot.

Serves 4 (1.5 cup servings=350 calories each)

Tortellini Vegetable Saute

I LOVE pasta dishes, but there is nothing I enjoy less than a recipe that uses every pot/strainer/utensil in the kitchen.  So when looking for a simple, light, pasta recipe that wouldn't completely dirty the kitchen, I decided to create my own.  Enjoy!

Tortellini Vegetable Saute

Ingredients

• 8 oz. fresh/refrigerated Cheese Tortellini* 
• 4 TBSP Olive Oil
• 1/3 cup diced Red Onion
• 1 tsp minced Garlic
• 1 medium Zucchini, diced
• 1 cup Grape Tomatoes, halved
• Basil and Parsley, to taste*
• Freshly ground Salt and Pepper, to taste

Directions

1. In a deep, 12 in. skillet, boil enough water to generously cover tortellini; about 2 quarts.
2. Add tortellini to skillet, and boil according to package directions.
3. Prep vegetables while tortellini is cooking.
4. When tortellini is done, transfer to strainer to drain.  
5. Immediately return skillet to stovetop, and heat two TBSP olive oil.
6. Saute red onion and garlic until softened and translucent; about 2-3 minutes.
7. Add zucchini, basil, parsley, and then saute until zucchini slightly softened; about 4-5 minutes.
8. Add remaining 2 TBSP olive oil to veggie saute, and then tomatoes and tortellini.
9. Add salt and pepper to taste, and saute 3-4 minutes until flavors blend.
10. Serve warm, sprinkled with fresh parmesan or similar cheese.

Serves 2-3

* I recommend the following Vermont products for this recipe:
Vermont Pasta/Pastabilities Tortellini
Teeny Tiny Spice Company of Vermont's Shepherd Herb Mix

Willing to make a little more mess? Why not make your own tortellini! 

You can find a yummy recipe and tutorial here.

Photo by Taste of Home