Beef!

Deconstructed Steak and Potatoes

Another market day yesterday meant a bigger breakfast.  I tried to see if I could use Olivio spray on my breakfast grilled cheese.

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The answer to that questions is a big fat no.  While it browned my bread, it didn’t make it crisp like a buttered grilled cheese – next time I’ll spend the extra point for 1 teaspoon of butter.  The inside tasted good!  Two slices Pepperidge Farm 15 grain bread (7) two ounces steak (2) scrambled with egg whites, spinach and reduced fat cheddar cheese (2).  11 point breakfast, but this kept me full for a long time.

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As I was driving to the shop, I kept watching my temperature gauge go up and and up and by the time I pulled into the shop parking lot, saw this:

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This is how your face looks after packing up the car in that kind of heat:

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We got to the market an hour early, but usually the parking lot is already half full of vendors.  Yesterday one whole side was empty until 20 minutes before the market started.  I was able to get a better picture of the mural that’s painted on the wall.

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It was hot.  It was windy.  There were times when we had no traffic so I had Edmundo demo a couple wraps for samples to get the ball rolling.  That did the trick.  While I didn’t sell that many cases of burgers, we cooked up a bunch of salads and wraps.  Even in these weather conditions, I still managed to sell $950 – which isn’t too bad considering this is a small market.

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I put on Instagram that we could make dinner for you!  Salads or wraps only $8 each!   I was so happy to see blogger Laura comment “My favorite veggie burger of all time!!!  I keep them well stocked in my freezer!”  Thanks Laura for your support!

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I have a regular customer at the Lincoln Square market who has a son that LOVES our gluten free vegan seed and nut bars.  I just had to snap a picture (with permission!) of him holding it.  He’s about to be 2 next week and had the best chubby thighs.

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I brought a sriracha chicken and provoloe sandwich on my pita bread with the hopes of using one of our skillets to turn it into a grilled cheese.  But by the time I was hungry for it, our dinner rush hit and I never ate it at the market.  Driving home I took one bite and it was so dry.  I forgot I was also going to add some giardiniera or our mild sauce to the sammie, so I ended up eating the chicken and the cheese and my bag of grapes on the drive back to the shop.

By the time I got home, I was really hungry!  Don’t let this dish fool you – it literally was ready in 10 minutes.  You know why?  Because I am not wasting my food!  I used up leftover baked potatoes that I had in the fridge, as well as steak.  I literally pictured what the dish would look like in my head on my drive home and am happy that this turned out amazing.  Best part is that this whole plate is only 8 smart points!

Steak and Potatoes
Serves 1
A great way to use up leftover steak and baked potatoes.
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Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
281 calories
17 g
79 g
11 g
27 g
6 g
243 g
97 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
243g
Servings
1
Amount Per Serving
Calories 281
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 79mg
26%
Sodium 97mg
4%
Total Carbohydrates 17g
6%
Dietary Fiber 2g
7%
Sugars 2g
Protein 27g
Vitamin A
5%
Vitamin C
25%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ounces steak
  2. 1/2 teaspoon Hardcore carnivore black rub (or seasoning of choice)
  3. 3 ounces potato
  4. 1/2 cup zucchini, diced
  5. 1/8 cup mushrooms, chopped
  6. 1 teaspoon butter
  7. 1 teaspoon blue cheese
  8. pinch of dried parsley
Instructions
  1. Heat a skillet over medium heat.  Spray the skillet with Pam.  I sliced my leftover baked potato so that I used three rounds of potato which turned out to be 3 ounces.  I Pam fried them with salt and pepper for about 2 minutes a side then put them on my plate.  Add the butter to the pan, more Pam and sauté the zucchini and mushrooms for about 3 minutes.  Set aside.  Lastly, turn up the heat to medium high and cook the steak until desired doneness – I did 2 minutes a side, but almost cooked it too much – I am much more of a medium rare/rare beef eater, but I was busy catching up with Hannah while I talked.  So my beef was medium – still delicious though!
  2. To plate:  three rounds of potatoes on the bottom, cut the steak into three slices and place on top of potato rounds.  Top with the zucchini/mushroom mixture and sprinkle of blue cheese and dried parsley.
beta
calories
281
fat
11g
protein
27g
carbs
17g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
beef

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I hope to make this again when it’s not 10:00 p.m. at night so I don’t have the awful fluorescent kitchen lighting, but for only 8 points, this was a show stopper of a dinner even if it was just for me. Open-mouthed smile Because it’s all about me, right?!   The only thing I may do next time is melt a second teaspoon of butter with one teaspoon A-1 sauce for a one point pan sauce to drizzle over the top. 

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Today I am making my second peach pie.  Long time readers may remember that the summer of 2014, Tony declared that peach pie was his favorite pie.  How did I not know that the nearly 14 years we were married?  He wasn’t eating much, and any time he merely suggested something that might sound good to eat, I was all over it!  So in July of 2014 I made my first peach pie.  But we never had a chance to eat it and I gave it to our neighbor.  We had to head back to Mayo Clinic, and when we got back, Tony’s appetite was gone again and even the smell of me cooking made him want to throw up. 

But my friend is having a carnival themed birthday party for her son tomorrow, where there will be a blue ribbon pie contest.  I knew it was time to not only make my second peach pie, but hopefully taste it this time too.

peach pie

Doesn’t that look delicious?!  (and insulin worthy!)

My to do list is much smaller today, which is nice.  I am actually working the next three days in a row.  Normally I have Monday off, but my boss needs someone to do a market on Monday because that market is having a videographer coming out to film that market, where vendors may get interviewed, and he wants me to be “the face” of The Eating Well.   Which means three days in a row I’ll have to get up at the crack of dawn, but such is the life of farmers markets!

It’s actually a perfect day to bake – it’s going to be a rainy day.  And I think Jacob and Hannah work this afternoon, so I may have the house to myself for a few hours, which is funny that even with only three people living here, doesn’t happen much!  Hope you have an amazing weekend – oh, and happy birthday shout outs to my twin sisters and my besties D&D!   Hope you have a great day ladies!

8 thoughts on “Deconstructed Steak and Potatoes

  1. I am positive I would not be cooking after doing a farmer's market all day. It would either be a cold sandwich, cold salad, or leftovers for me. And I like to cook! I hope that dinner tasted as good as it looks.
  2. Dinner looks so yummie! Like Helen I wouldn't cook when I get home that late. I would make sure I had something prepared or eat a sandwich, I don't like late night dining.
  3. Kym
    The plating of the steak dish made it look all fancy like something you would eat at a date night restaurant. Amazing that was repurposed leftovers.😃

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