1 protein – 2 vegetables
I know that many of us, upon first joining SlimGenics, struggle with certain foods that we have to omit from our diet during weight loss. Rather than spend a lot of time dwelling on these omissions, I instead focused my attention on all the things I CAN have and try to come up with creative ways of using these foods. Personally, I miss the wide variety of vinegars I often used in my cooking…not allowed. Sigh. I’ve done a pretty good job of adding apple cider vinegar into a lot of foods–the health benefits make it worth my while (and yours)—so I’m not knocking it. Just missing some old friends.
This week, however, I decided to dust off my rice vinegar, and I am smiling from ear-to-ear for having done that. I haven’t used rice vinegar that much since starting SlimGenics mostly because my previous experience with rice vinegar usually involved other Asian ingredients that are not on plan. If you don’t have a bottle, I encourage you to run out and get some. Today. Go now. Rice vinegar has a nice sweetness to it and doesn’t have as much acidity as apple cider vinegar, which makes it a nice alternative for salad dressings and even marinades.
In fact, in making the chutney for the recipe shown here, I was struck by a thought: What if I ran a small amount of reserved chutney through a blender? So I tried it, and you know what? It made for a really tasty salad dressing! The tomatoes gave it substance, so it really stuck to the lettuce leaves when I tossed it and eliminated the need for any oils. From now on, when I make this particular recipe, I will double the chutney and reserve half of it to be blended into two portions of salad dressing, which I can use without the kind of restraint associated with bottled dressing. It will also add one serving of vegetable to my salad (score). And like so many of the recipes I like, the chutney would also be good on chicken or fish, like halibut or salmon, so feel free to experiment.
Oh, and this particular meal is also good enough for company. Throw a side of brown rice and some roasted asparagus on the plate, and you’ll be ready to impress!
- 2 C. cherry tomatoes, halved
- 10 green onions, chopped
- 1/8 C. rice vinegar
- 1 tsp. Splenda® brown sugar blend
- 1 Tbsp. fresh ginger, minced
- 1 tsp. garlic, minced
- 2 Tbsp. lime juice
- 2 4 oz. sirloin steaks
- 1/4 tsp. Morton® Lite Salt
- 1/4 tsp. freshly ground black pepper
Preheat grill (or grill pan) to medium-high heat. In a medium saucepan over medium-high heat, combine half of the tomatoes with all of the green onions, vinegar, Splenda, ginger and garlic. Cook for 5 minutes, stirring often. Stir in lime juice and remaining tomatoes. Cook just until heated through, another 1-2 minutes. Remove from heat. Meanwhile, grill the steaks for 3-4 minutes per side or until desired doneness. Serve chutney over steaks.
Makes 2 servings