Meat & Potatoes

Year one of pharmacy school is done and summer is here!!! And I recently bought a new cookbook (Cooking Light Superfast Suppers: Speedy Solutions for Dinner Dilemmas)...so, with these two things combined, I should hopefully be posting a bit more than I have this semester. School has just kept me soooo busy!
But anyways, tonight's dinner was pretty yummy!! It was "Balsamic pan-seared steaks" along with "Pan fried potatoes with dill" (well actually, I had no dill...so it was really pan-fried potatoes, haha), both from the new cookbook. I also served some salad and rolls (FYI: Kroger frozen dinner rolls are delicious!) But anyways, here are the recipes:

Balsamic Pan Seared Steaks

Ingredients

• 4 (4 oz) lean boneless beef tenderloin steaks (about 1 inch thick)
• 1 tsp garlic pepper seasoning
• 1/4 tsp salt
• 1 tsp olive oil
• 1/2 cup balsamic vinegar
• 1/3 cup beef broth
  

Directions

1. Sprinkle both sides of each steak with garlic-pepper seasoning and salt.
2. Heat oil in large nonstick skillet over medium high heat
3. Add steaks, cooking 3 minutes on each side, or until done. Remove steaks from pan
4. Combine vinegar and broth in pan, and bring to a boil
5. Reduce heat to medium high, and cook 5 minutes or until sauce is reduced to 1/4 cup, stirring occasionally
6. Spoon sauce over steaks

Nutrition
Calories: 213; Fat: 9.8 g; Protein: 24.5 g; Carb: 5.1 g; Fiber: 0 g; Chol: 71 mg; Sodium: 367 mg


Pan-fried potatoes

Ingredients

• 1 tbs olive oil
• 1 (20 oz) packaged cooked new potato wedges (such as Simply Potatoes; available in refrigerated section; in my Kroger, they were above the eggs)
• 1 tbs grated parmesan
• 1 tbs finely chopped fresh dill (or 1/2 tsp dried dill)
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
  

Directions

1. Heat oil in large nonstick skillet over medium high heat
2. Add wedges and cook, stirring occasionally, for 10-15 minutes or until golden brown
3. Remove from heat, and sprinkle with cheese and remaining ingredients; toss gently

Nutrition
(Serving size: 3/4 cup)
Cal: 168; Fat: 3.9 g; Protein: 3.9 g; Carb: 29.5 g; Fiber: 3.3 g; Chol: 1 mg; Sodium: 453 mg


This meal turned out very tasty, and wasn't superbad for you. Will definitely make again!