Category Archives: lunch

Chop-Chop Beef Sir-Fry

I don’t eat a lot of Chinese food, it’s really just not my “thing”! When I do occasionally get a hankering for it, it’s always for some beef ‘n broccoli! More specifically the broccoli! I’m guessing that the take-out box full of beefy broccoli goodness is loaded with more fat and calories than need be, even though it’s so simple! Here’s a great swap for only 6 weight watchers points!

THE RECIPE:

Chop-Chop Beef Stir-Fry

PER SERVING: (entire recipe) 293 calories, 6.5g fat, 759mg sodium, 26g carbs, 7.5g fiber, 7g sugar, 35g protein

INGREDIENTS:

1/2 cup fat-free beef broth

1/2 tbls. reduced-sodium/lite soy sauce

1/2 tbls. cornstarch

4 ounces raw lean beefsteak filet, sliced (when it comes to beef, I am not an expert! I asked the guy at the butcher counter for the leanest cut of beef they had, and went with that. Beef loin top sirloin is what he gave me! Hope it was lean enough!)

1/2 tbls. chopped garlic

1/4 tsp. crushed red pepper

2 cups broccoli florets (yay! broccoli!)

1 cup sugar snap peas

1 cup sliced mushrooms

2 tbls. chopped scallions

Optional: salt

DIRECTIONS:

Combine beef broth, soy sauce, and cornstarch in a bowl, and mix until cornstarch dissolves. Add beef, garlic, and crushed red pepper. Toss to coat and let marinate in the fridge for 10 minutes.

This picture was taken after about 10 minutes of marination. The beef changed color just a little, weird!

The "chop-chop" part of this recipe! A lot of chopping involved here!

Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions and 1/4 cup of the marinade from the beef. Cook for about 5 minutes, stirring occasionally, until broccoli softens.

Veggies starting to cook, almost ready for the beef.

Add beef and remaining marinade, and cook until browned and cooked through, about 3 minutes.

Here comes the beef!

Reduce heat to low, cover, and let simmer for 2 minutes. (I don’t have a skillet with a lid so I had to jimmy-rig it with a large bowl, hence no pictures of this step! 🙂 )

Serve it up and if you like, season to taste with salt. Enjoy!

Did this just come out of a take-out box? Sure looks like it huh? (I made this for lunch and wasn't super hungry so instead of doubling it like I usually do for Mike and I we just split the one serving, this picture is only half the size of the whole serving!)

My kitchen smelled like garlicy beefy broccoli heaven while this was cooking! Mmmmm!

THE REVIEW:

My first bite reaction: Mmmmm, good! (Seriously, that’s what I said, apparently at lunch time I’m not so witty!)

Mike’s first bite reaction: Oh, this broccoli is good!

Texture: The broccoli was perfect. Cooked through but still slightly crunchy. The beef wasn’t perfect (I like a bit more a sear on my beef) and kind of had bit of a boiled texture. Overall, this reminded me of Chinese take-out, almost exactly!

Taste: Seriously loved the crap out of this! The flavor was perfect, the snap peas with the broccoli and the mushrooms, a little thickened sauce and some beef. The garlic wasn’t over powering and added a nice background flavor. I’m not gonna lie, I actually licked the plate when I was done with this! (yeah, it was that GOOD!)

Creativity: Maybe I’m just not in the “know” when it comes to Chinese food, but I didn’t know that this dish could be so easy. I honestly thought that it was way too complicated to even try to recreate this dish, and never bothered to try it! I give this a 2 out of 5 for creativity since it was just a swap, but a bonus for adding extra veggies!

Satisfaction: Didn’t you just read that I licked the plate when I was done? I was satisfied heart, body, mind and soul! I could have eaten the whole thing (instead of splitting it with Mike). I even made the same veggies with the same sauce for dinner later that night, 6 weight watcher points well used!

What’s your favorite Chinese take out?

(Quick Weight Watchers Weight-in update: (for those who care) yesterday was weight-in day. I followed my plan exactly, only used 1.5 extra weekly points (out of 35) earned 17 activity points and even though I lost 7.5 pounds last week, gained 2.4 pounds this week. Maybe it was just meant to be, 7.5 in one week is a bit much right? My body was just catching up? 5 pounds in 2 weeks is still something to be proud of? Can’t say I’m not frustrated!)

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Filed under beef, broccoli, chinese food inspired, lunch

Totally Terrific Tuna Melt

Turning the page in my Hungry-Girl cookbook and what do I see? “Totally Terrific Tuna Melt”. Ugh! I groan! (I am not excited about this………….) I’ve never actually had a tuna melt before, and well I never really wanted to try one, ever! I imagine tuna melts to be a sandwich version of tuna noodle casserole, and I hate tuna noodle casserole! Hate! There’s something about hot/warm mayo mixed with baked tuna (which in my opinion should only be served cold, super cold to be exact) and creamy “nastiness”! My sisters love this putrid baked tuna dish, so my mom used to make it for them all the time when we were kids! I was out-numbered, and was forced to eat this on more occasions than I’d like to ever remember! I am not excited about this, however I will try it, no need to stop now just because I’m selfish!

Mike on the other hand, loves tuna noodle casserole and I’ve even seen him order a tuna melt from time to time! He was excited…….ugh! I do like tuna btw, I just don’t care to eat the canned stuff hot/warm/room temperature/any way but super cold! Regardless, I digress……

THE RECIPE

PER SERVING: (entire recipe) 298 calories, 3g fat, 1379mg sodium, 31.5g carbs, 6.25g fiber, 4g sugar, 39g protein

5 of my precious weight watcher points for something I don’t really want to eat? This better be freaking good!

INGREDIENTS:

1 light English muffin, split into halves

3 ounces (about 1/3 cup) albacore tuna packed in water, drained and flaked

1 tbls. Dijonnaise (bonus, I did find Dijonnaise at the Super Target by my house, I wasn’t even looking for it! Remember how I said they only sell it on the east coast, apparently Target is just that awesome!)

1 tbls. fat-free plain Greek yogurt (the recipe says as an alternative you could also use fat-free mayo. *small tangent—->* I don’t like fat-free mayo (gross!) and because I wasn’t excited about this recipe and dreaded even making it let alone making it with something I can’t stand, Mike suggested I just use the mayo we already have in the fridge (Best Foods Mayo with Olive Oil) that I would like it better with the real mayo anyhow. And it only added one extra Weight Watcher point so, that’s what I used)

1/2 tbls. chopped dill pickle

1 tsp. dried minced onion

Squirt of lemon juice (Doing my grocery shopping at the Target, sometimes I can’t always find a large selection of produce. But because I knew the Dijonnaise was there (and I was out of VitaTops too) I still chose to shop there instead of the actual grocery store. Couldn’t find any lemons, so I went with the lemon-pepper variety of pouched tuna (same stats but with lemon flavor, works for me!))

Dash garlic powder

Dash black pepper

2 slices plum tomato

2 slices fat-free cheddar cheese

DIRECTIONS:

Preheat broiler.

Lightly toast muffin halves. Set aside on a baking sheet lightly sprayed with nonstick spray.

In a small bow, combine tuna, Dijonnaise, yogurt (or mayo), pickle, onion, lemon juice, garlic powder, and pepper. Mix well.

 

I think my lack of interest in this recipe shows in the lack of interesting photos. This is really ugly!

 

Evenly distribute tuna mixture between the muffin halves. Top each with a slice of tomato, followed by a slice of cheese.

 

Tuna mixture on muffin halves

Starting to look a little better. I like tomatoes!

 

Broil for 1 to 2 minutes, until cheese melts.

 

Ok, melted cheese makes everything look tasty! (Even baked tuna!)

 

Plate your open-faced tuna melt and eat up!

THE REVIEW:

(I have to keep telling myself that this might be good, that I might be wrong about baked tuna/mayo!)

My first bite reaction: Eh, not too bad. I like the tomato!

Mike’s first bite reaction: I like it! (ok, seriously I really need to get him a dictionary or thesaurus!)

Texture: If it wasn’t for the tomato I probably would have spit this out! The tomato really helped me to choke down this weird smooshy texture! It was just a little too tuna noodle casseroley to me!

Difficulty: Easy as making and baking a sandwich! (Amy, that means you too can make this, haha j/k!)

Satisfaction: I would have prefered this more for lunch than for dinner (dinner was the only time Mike and I could eat it together) but served with a heaping serving of broccoli and spinach I was full afterwards. Would I make it again, more than likely not! Would I eat it again though if someone else made it, maybe!

Creativity: I had to consult Mike on this one, having never eaten a tuna melt before I wasn’t sure how creative it was! He said for being lower in calories than most melts it gets a thumbs up. But a tuna melt is a tuna melt, nothing overly creative about it.

Taste: I didn’t hate it! I didn’t love it! The tomato really was its saving grace though! If the recipe had called to broil it longer than a few minutes I might have actually not even tried it. I just can’t get past the hot tuna thing! It’s just not for me I suppose! Mike said he didn’t care for the lemony flavor that the pouched tuna had, and he would defiantly request that I make it again with regular tuna sans lemon. Overall, if you like tuna melts or tuna casserole you will probably really like this lower calorie version. Good job Hungry-Girl on pleasing the Hungry Guy too!

Do you like tuna noodle casserole? And do you have low-calorie swap that I can make for my Hungry-Guy? 🙂

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Filed under cheese, lunch, tuna