My little world is back on track. The big guy's home and Max has stopped his shaky dance. We all had a wonderful night's sleep - my first in several and I feel like I'm on top of the world. Life is good, isn't it?
Last night's dinner was a true reflection that the man of the house RULES..well OK, we'll let him believe that if he must. Steak was on the menu once again thanks to Mom and Dad B for making it a reality with their Christmas gift from Omaha Meats. This recipe's from what seems to be a regular source Epicurious.com, and while the recipe called for the sirloin steak to be coated in sesame seeds then seared in a hot pan, unfortunately some little birdie ate the sesame seeds I thought I had so we had to do without. Oh and I also cut the butter from the recipe. According to the per serving information, the recipe had 388 calories and without the sesame seeds and butter we reduced that to 322 per serving. So how did it taste? Pretty darn good, I'd say. The seared steak is glazed with a sauce of garlic, red pepper flakes, sherry, soy sauce, balsamic vinegar and a touch of honey which means it's sweet, spicy, and flavorful and adds some much needed moisture to what is a rather "chewy" cut of beef.
Once again I think the true kudos's go to the vegetable - Orange and Walnut Broccoli is a Sunset magazine recipe found on myrecipes.com. Broccoli spears are stir fried in a wok along with the peel and juice of an orange (I used one of our Tangelos), walnuts, fresh ginger and soy sauce. It is a fabulous way to add flavor to what's a rather ordinary vegetable. It's nutty, sweet, citrusy and really fresh and could easily morph into a great main course dish with the addition of some chicken or shrimp and a little more orange juice. By the way, I cut back the oil which saved us another 119 calories, and we shared the dish, which means our veggies were 150 calories per serving, and dinner totaled 472 calories.
This week, we'll start adding a few more calories and carbs and see what happens to the scale, but so far we're very pleased with our results and certainly don't feel deprived. I've been able to wear my dockers the past couple of days and the muffin top is down considerably. The big guy's been tightening his belt, looking svelt and the dunlap's reduced ALOT so there's certainly been some incentive to stick to the plan. What's dunlap you ask - it's when the belly done lap over the belt. I honestly think the key to this moderation business is eating foods that have a REALLY high flavor quotient, chowing down on a variety of things, and of course watching portion sizes. Now I'll let you all go so I can go polish my halo.