Chicken-Fried Steak

Chicken Fried Steak Recipe

ingredients:

Gravy
3 Tbsp unsalted butter
3 Tbsp unbleached all-purpose flour
1/2 tsp garlic powder
1 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk
3/4 tsp salt
1/2 tsp pepper

Steak
3 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 tsp cayenne powder
2 tsp baking powder
Salt & pepper
4 large eggs
1/4 cup whole milk
1 pound sirloin steak tips (flap meat) cut into four 4-oz pieces- I also bought 3 sirloin tenderloin steaks & cut 1 in half to make 4 steaks
1 1/2 cups peanut or vegetable oil (I used vegetable oil)

directions:

For the Gravy:

1. Melt the butter in a large skillet over medium heat.
2. Stir in the flour and garlic powder and cook until golden, about 2 minutes.
3. Slowly whisk in the broth, milk, salt and pepper and simmer until thickened, about 5 minutes.
4. Cover and keep warm while preparing the steak. (The gravy can be refrigerated in an airtight container for up to 2 days.)

For the Steak:

1. Whisk the flour, cornstarch, garlic and onion powders, cayenne, baking powder, 1 tsp salt and 2 tsp pepper in a large bowl. Transfer 1 cup of the seasoned flour to a shallow dish.
2. Beat the eggs in a second shallow dish.
3. Add the milk to the bowl with the remaining flour mixture and rub your figures until the mixture resembles coarse meal.
4. Pat the steaks completely dry with paper towels and season with salt and pepper.
5. Score the meat lightly using a knife at 1/4 inch intervals in a crosshatch pattern on each side.
6. Dredge each steak after scoring in the seasoned flour.
7. Using a meat pounder, pound the steaks to between 1/8 and 1/4 inch thick.
8. One at a time, coat the steaks lightly with the seasoned flour again, dip in the egg and then transfer to the bowl with the milk and flour mixture, pressing to adhere.
9. Arrange the steaks on a wire rack inside a rimmed baking sheet and refrigerate for 15 minutes or up to 4 hours; do not discard the milk and flour mixture.
10. Adjust an oven rack to the middle position and heat the oven to 200 degrees (if not already done so).
11. Heat the oil in a large Dutch oven over medium-high heat until just smoking.
12. Return 2 of the steaks to the bowl with the milk and flour mixture and turn to coat.
13. Fry the steaks until deep golden brown and crisp, 2 to 3 minutes per side.
14. Transfer to a clean wire rack set inside a rimmed baking sheet and keep warm in the oven.
15. Repeat with the remaining steaks. Serve with mashed potatoes and gravy.

Rice Cooker Lime Rice

Put into rice cooker:

1 C Rice
1 C chicken Broth
1 C Water
2 cloves of minced garlice
1 teaspoon butter
1 teaspoon lime juice

Mix together and add to rice once cooked:

1 tablespoon lime juice
2 teaspoons sugar
1 tablespoon freeze dried cilantro

Homemade Orange Sherbet

Ingredients:

1/2 C Sugar
2 t finely grated orange zest
1/8 t kosher salt
1 C freshly squeezed orange juice, approximately 1 to 2 pounds oranges
2 t freshly squeezed lemon juice
1/2 t vanilla extract
1 C very cold whole milk

Directions

In a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

French Silk Pie

1 cup butter
1 cup sugar
3 heaping tablespoons cocoa
1 teaspoon vanilla

3 Eggs

Baked Pie Shell

Mix all ingredients, except EGGS and shell, well. Add one egg, beat for five minutes. Add a second egg, beat for five minutes. Add a third egg, beat for five minutes. Pour into pie shell and chill overnight - if you can wait that long to eat it!

Biggest Loser Pancakes

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla 
*Skim milk as needed for the right consistency

Instructions:

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:
181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber

Half of this recipe is 7 WW points (made with low fat cottage cheese)

Skillet Chicken Fajitas

INGREDIENTS

• 1/4 cup vegetable oil
  2 tablespoons lime juice

  4 garlic cloves, peeled and smashed

  1 1/2 teaspoons smoked paprika

  1 teaspoon sugar

  1 teaspoon salt

  1/2 teaspoon ground cumin

  1/2 teaspoon pepper

  1/4 teaspoon cayenne pepper

  1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

INSTRUCTIONS

1. 1. Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
   2. Heat oven to 200. Remove chicken from marinade and shake off excess. Heat remaining 1 tablespoon oil in skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
   5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with vegetables and lime wedges.

Blender Oatmeal Pancakes

1 C rolled oats
3/4 C milk
1/2 ripe banana
1/4 t cinnamon
2 t syrup
1/4 t salt
1/2 t vanilla
1 t baking powder

1 egg
Butter or oil for cooking

Directions:

Place all ingredients, except egg and cooking oil in a blender and blend until smooth.

Add egg and blend a few seconds more.
Let stand 10 minutes or longer to thicken batter.

If batter becomes too thick to pour easily, add some milk.

Heat butter/oil in frying pan or skillet.

Pour batter, by 1/4 - 1/2 cup, into pan and cook for 2-3 minutes on each side.

*This recipe is small and only makes 6-8 pancakes. Can be easily doubled.