Posts Tagged ‘Chives’

Bison Steak Grilled Fajita Paleo

Here are my three main meals from today.  Breakfast was a whole bag of frozen turnips and turnip greens tossed with some ground turkey and seasoned with Mrs Dash garlic and herbs.  Probably should’ve added an egg too, because I started getting hungry faster than normal.  Oh well.  Lunch made up for it though: spaghetti squash mixed with mushrooms, marinara sauce, more leftover ground turkey, garlic chives, and goat cheese.  But it was dinner that was really exciting!

Bison Fajita Paleo Dinner

After my pilates class, I stopped by the grocery store still all sweaty and freshly worn out to grab a couple bunches of organic green and red leaf lettuce, and happened to also notice that some of the bison steaks were on an about-to-go-bad-soon sale!  I don’t remember ever having bison before, so of course I decided to try it!  We just grilled it like a steak after marinating it in red wine vinegar, black pepper, cumin, and chili powder.  I served it up finger-food style with grilled fajita veggies and salsa/guacamole dipping sauce.  It was totally delicious!  Tasted basically like steak if you ask me, though maybe a little milder in flavor.  And five minutes of research online (not the most reliable method, but hey) told me that bison is generally considered healthier than beef because it has less fat and more iron.  Cool.  I’ll pick up some more if I ever see it on Manager’s Special again.

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Spaghetti Squash Meaty Dinner Plate

Compare pasta with spaghetti squash calories carbsSpaghetti squash is the bomb.  I haven’t convinced the other omnivore in the house yet – he likes it, but still likes old fashioned pasta noodles better.  I’m sold though.  There’s about a 400 calorie and 100 grams of carbs difference between our two plates, just because I chose spaghetti squash instead of Penne.  And of course my plate was still crazy delicious and filling – but without the bloaty pasta need-to-nap feeling afterwards.  I hate that feeling.  I mean, food is supposed to be fuel, not a sedative, right?

It’s getting hot here though, and let’s be honest – 97 degrees at only 3% humidity is still hot.  Too hot to turn the oven on anyways.  So I looked up how to microwave my spaghetti squash, and I’m so thrilled that the instructions I used made perfect SS noodles!  Here are the instructions, copied from an article on about.com:

  1. spaghetti squash rawCut the spaghetti squash lengthwise (you can remove the stem first, but don’t cut through the ends.)
  2. Scrape out the seeds and fibers using a large spoon. Again, be careful not to break through the ends.  [I stupidly used a fork.  A spoon would have worked much better]
  3. Take one of the halves and put it cut-side-up in a close-fitting microwave dish (such as an oval casserole.) You want it to be as stable and as level as possible. If it isn’t, cut a very thin strip of skin from the bottom.
  4. Pour 1/2 cup water into the hollow of the squash itself (not into the dish), then place the other half on top cut-side-down.
  5. Carefully place it in the microwave and cook on full power. A small squash (under 1 1/2 lbs) will take about 10 minutes to cook.  Let it rest for 5 minutes before opening it up.  [My squash was a bit over 2lbs, so I cooked it for 12 minutes and let it sit for 10]
  6. To test for doneness, just squeeze the top half gently (wear an oven mitt for this!) If it’s flexible, it’s likely to be done. Carefully remove the top half to see if the flesh has turned a rich, semi-translucent yellow (as opposed to opaque yellow-white)
  7. Drain any remaining water (there may not be any) and pull out the strands with a fork.

spaghetti squash meat parmesan dinner plate

 

The best part is that I have some leftover sauce and the other half of the spaghetti squash to make another big plate of low carb/low calorie/big flavor spaghetti for myself tomorrow!!!