Rosemary-Merlot Roast & Garlic Roasted Potatoes

A variation on the recipe from the cooking light dinner tonight cook book . Actually the only variation was the cut of meat... I used the chuck roast I had instead of the flank steak. It was all VERY delicious :o) Both kids had no issue with the meat and the potatoes are similar to what I've made on other occasions.

Rosemary Merlot Roast & Garlic Roasted Potato

Find it here: Cooking Light Dinner Tonight book ( Pg 230 )

Roast~

Ingredients:

1c finely chopped onion

3/4c low sodium beef broth

3/4c merlot

1 tbs chopped rosemary

1/2 tsp salt

1/4 tsp italian spices

2 garlic cloves, minced

1 ( 1lb) flank steak, trimmed

cooking spray

1 tbs tomato paste

2 tsp Dijon mustard

Directions:

1. Prep grill or broiler

2. Combine 1st 7 ingr. in a lg. zip-lock bag. Add steak;seal bag. Marinate in fridge for 20 min, turning once. Remove Steak from bag, reserve marinade.

3. Place steak on grill or broil ( coated with cooking spray) ; cook 6 min on each side or until desired degree of doneness. Let stand for 5 min. Cut diagonally across the grain into thin slices;keep warm.

4. while the steak cooks, combine the reserved marinade with tomato paste & mustard in med saucepan on med-high heat. Stir w/ a whisk;bring to boil & cook until reduced to 1c (@7 min.). Serve sauce w/ steak.

Potatoes~

Ingredients:

1 tbs olive oil

1/2 tsp salt

1/4 tsp Italian spices

1/4 tsp paprika

1/4 tsp black pepper

4 minced garlic cloves

1 1/2 lbs quartered, small red potatoes

Directions:

1. Pre-heat oven to 500 degrees.

2. Combine all ingr. on a jelly roll pan coated w/ cooking spray.

3. Bake for 25 mins or until tender, stirring every 10 min.

Chicken Milanese

I made some tweeks to the Chicken Milanese recipe from Cooking Light magazine for a dinner Colin & even Emma labeled as Awesome. The recipe called for breadcrumbs & I subbed in panko.

This particular recipe paired with parmesan-browned butter orzo. It called for chicken stock, but I had vegetable stock. All in all it was very tasty.

Chicken Milanese

Find it here: Cooking Light Magazine

Chicken Dish:

Create a healthy kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.

Total: 40 minutes
Yield: 2 servings

Ingredients

• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon white wine vinegar
• 1/2 teaspoon minced shallots
• 1/4 teaspoon kosher salt, divided
• Dash of sugar
• 2 (6-ounce) skinless, boneless chicken breasts
• 1/3 cup dry breadcrumbs
• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons all-purpose flour
• 1 egg white, lightly beaten
• 1/4 teaspoon black pepper, divided
• 5 teaspoons olive oil, divided
• 2 cups packed spring mix salad greens
• 2 lemon wedges

Preparation

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Nutritional Information

Calories:

402

Fat:

15.4g (sat 3g,mono 9g,poly 1.8g)

Protein:

45.9g

Carbohydrate:

17.7g

Fiber:

1.4g

Cholesterol:

102mg

Iron:

2.2mg

Sodium:

539mg

Calcium:

80mg