The next thing you know, you are getting your dance ON!
While you're at it, you begin thinking crazy thoughts like:
"I should be on Dancing with the Stars"
"I have a natural sense of rhythm."
"I would KILL at the Quickstep."
Which, naturally, you begin to do.
With jazz hands.
And a fair amount of high kicking.
Then it happens.
Halfway through your personal choreography to "Gonna Make You Sweat" by C and C music factory, you look up, and at just the right moment, catch a glimpse of your ample 44 year old weight watching self bustin the move.
And it ain't pretty.
Thus shattering another dream.
American Idol: Too old. Can't sing.
Survivor: Does not cope well without food, heat, and sheets with a thread count of less than 500.
Amazing Race: Afraid to fly, let alone bungy jump.
Which really just boils down to one thing: The biggest risks I'll be taking - in the near future anyway - will be in the kitchen.
And now that I'm a weight watching, power walking bastion of shrinking fabulosity, I'm finding new adventures in creating recipes that taste really good but are much lower in fat, sodium, and calories.
Tonight's dinner began as an inspiration from a recipe I saw at Organic Authority for sauteed rib eye with balsamic vinegar reduction.
Although the recipe looked absolutely delicious, it would have meant eating a little more red meat and butter than I wanted to this evening.
At the same time, though, I was craving a steak - so I deconstructed the recipe in a way that gave me the red meat and flavours I wanted but less fat and calories.
Served with oven roasted russet potatoes and carrots drizzled with balsamic vinegar, it was another easy and non guilt inspiring weeknight dinner.
Marinated Sirloin with Balsamic Mushroom Pan Gravy and Oven Roasted Potatoes
For printable recipe click here
Ingredients - Steak
- 1/2 cup low sodium beef stock
- 1 tbsp balsamic vinegar
- 1 tbsp fresh chopped rosemary
- 3 cloves minced garlic
- 1 tsp dijon mustard
- 1 tbsp extra virgin olive oil
- 1 small baseball sirloin steak sliced thin
- 6-8 sliced button mushrooms
- 1 tbsp flour
- 1 tbsp ketchup
- 1/4 cup low sodium beef stock
- Marinate steak slices for app one hour in the first six ingredients
- When ready to cook, coat a non stick pan with PAM cooking spray and bring to medium high. Remove steak from marinade (reserve marinade, don't throw out)
- Saute the steak and sliced mushrooms until steak reaches your desired done-ness.
- Sprinkle the steak and mushrooms with flour and mix well to incorporate, add the reserved marinade, and stock and stir to thicken slightly. Add ketchup and stir to incorporate.
- Serve over oven roasted potatoes.
- 4 russet or red potatoes
- 1 Tbsp. olive oil
- No sodium lemon pepper (app 1-2 tsps)
- Peel potatoes and cut into 1" chunks
- Place potatoes with 1/2 cup water in large microwave-safe dish. Cover and vent one corner. Microwave on high for 4 minutes.
- Drain well, spread in single layer on cookie sheet, and let cool until dry. You can do this ahead of time.
- Preheat oven to 400 degrees F.
- Transfer potatoes to a large bowl and add the olive oil and lemon pepper. Toss well to coat. Roast on a parchment lined cookie sheet for 60 minutes, turning gently once or twice during cooking with a spatula, until potatoes are tender inside and crisp and beginning to brown on the outside. Serves 6-8