This had to be the most satisfying meal I had in a long time mostly because I was literally down a pint of blood. You see, this week I donated blood on Sunday before church and I have been dragging this week trying to keep up with my normal activities.
With waiting on hunger and listening to what I really felt like eating, I knew I needed red meat. So I bought a small London Broil at the grocery store, dug around the refrigerator for fresh mushrooms and red onion, and I knew what I was having for dinner!
I also had some Butternut squash soup and Halo Top with 2% Fage yogurt w/Vanilla SweetLeaf Sweetdrops, whipped cream and Lily’s Dark Chocolate Chips!
1/4 cup Italian dressing
1/4 cup Olive Oil
1 cup fresh, sliced mushrooms
1/2 onion, sliced (I used Red Onion)
Salt to taste
Gallon zip-lock bag
Marinate the London Broil with the Italian dressing in a gallon zip lock bag for at least an hour in the refrigerator. You can do this the night before, too. Heat the Grill on medium/high. In the meantime, heat the olive oil in a pan and add the mushrooms and onion until cooked (about 5 min). Add some salt and mix. Cook the meat on the grill on both sides until it’s done the way you prefer. My family likes it a little pink so I do about 5-7 minutes on each side, Slice the steak, pour the onions and mushrooms over the top or in a bowl on the side. Enjoy!
Today I had an unconventional breakfast. I had my morning coffee and remembered I had leftover Guacamole in the refrigerator! Now, I don’t like to waste food and because there is lime juice in the guacamole it stays in the refrigerator a good 3-4 days. But I’m on the 4th day and no way am I throwing that delicious, nutritious, cholesterol-lowering item away!
So I thought I would eat my guacamole with fresh-cut vegetables today-a very light breakfast for a busy morning. I will have something more substantial later for lunch when there’s more time. But it’s only 11:30 AM and I’ve already scored lots of vegetables and good fats in my system! Way to go!