Having decided to turn over a new leaf as far as eating healthier goes, I realized that I couldn’t expect to meet those goals if Adventure Guy and I did nothing but eat at restaurants while the kids are at camp. We’ve done a pretty good job of eating at home, even sitting at the table occasionally–something we never did until we had kids old enough to need to learn table manners!
I also decided this month while the two of us are alone created the perfect opportunity to try out a few new things without three little food critics around to complain about it. In reality, we’ve been having a mix of old favorites and new experiments.
First–an old favorite. This is an easy summer main dish for the grill.
Grilled Flank Steak
1 1/2 lbs. flank steak
1/3 c. red wine vinegar
2 Tbs. vegetable oil
1 Tbs. plus 1 tsp. cracked black pepper
2 tsp. sugar
1 tsp. garlic salt
Trim excess fat from steak. Score meat diagonally across grain at 3/4 inch intervals. Place steak in large shallow dish. Combine vinegar and remaining ingredients. Pour marinade over steak; cover and marinate in refrigerator 8 hours, turning occasionally. Remove steak from marinade. Grill over hot coals 8 minutes on each side or to the desired degree of doneness. Slice steak diagonally across grain into thin slices, and serve immediately. Yields four servings.
We also really liked this new Tilapia recipe. I don’t cook fish at home that often, and I’m trying to work it in more to our meals.
1/4 c. flour
1/2 c. chopped flat leaf parsley
1 Tbs. Creole seasoning
1/4 c. fat-free egg substitute
4 (6 oz.) tilapia fillets
4 tsp. canola oil
Combine flour, parsley, and Creole seasoning on a sheet of wax paper. Pour the egg substitute into a shallow bowl. Dip the fillets, one at a time, in the egg substitute, then coat with the flour mixture. Place the fillets on a platter, cover and refrigerate for 30 minutes. Heat oil in a large, nonstick skillet over medium high heat. Add the tilapia and cook until browned and just opaque in the center, about 3 minutes on each side. Serve with lemon wedges.
For both meals, I added a green vegetable and some type of grain. Tonight we had the Moroccan lentil pilaf from Seeds of Change. With the tilapia, we had couscous with pine nuts. The good news is, I think the kids will actually like the tilapia, so we’ll be adding that one to the dinner rotation. I’ll keep you posted on any other new discoveries in the land of dinner.