Savoring a little splurge with the diet

So what do you do when you have leftover steak and mashed potatoes?
Consider a different take your regular meat and potato fare.
Diet:
Orzo and broccoli salad
Roasted carrots and mushrooms
Bell pepper steak with rice

Splurge:
garlicky mashed potato biscuits


Orzo and broccoli salad

DRESSING:

1 Tbsp. olive oil
1 tsp. lemon juice
1 tsp. balsamic vinegar
1 med. garlic clove pressed or 1 tsp. garlic powder
Freshly ground pepper
1/4 c. fresh basil or 2 tsp. dried basil
1/2 tsp honey

SALAD:

3 c. steamed broccoli florets
8 oz. orzo, cooked al dente and drained
2 green onions, minced
1/4 c. minced fresh cilantro
1 can chickpeas (optional)
1 small can sliced olives (optional)

In a small bowl, measure dressing ingredients and combine. In a larger bowl, combine salad ingredients. Add dressing and add more seasonings to your taste. Refrigerate.

Roasted carrots and mushrooms

4-5 medium carrots
8 oz sliced mushrooms
2 Tbsp. extra virgin olive oil
1/2 tsp. dried thyme or 1 T chopped fresh thyme leaves
salt/pepper to taste

Preheat oven to 450F/230C.

Peel and cut carrots on diagonal into 1/4 inch thick slices. Toss carrots with 1 Tbsp. olive oil, thyme, salt, and pepper. Spread a single layer on large roasting pan. Roast carrots 15 minutes.

Toss mushrooms with 1 Tbsp. of olive oil.

Add mushrooms and roast 10-15 minutes more. Serve hot, garnished with fresh parsley.


Bell pepper steak

1 1/2-2 lb. leftover sirloin steak, thinly sliced
1 c. chopped onion
2 green bell pepper, cut in slices
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. oil

Sauce:
1 clove garlic, minced
2 Tbsp. soy sauce
1 Tbsp. sugar
1/2 Tbsp. rice vinegar
1/2 Tbsp. ketchup


Grease skillet with 1/4 cup of oil. Season steak slices with salt and pepper as needed. Brown meat on both sides. Put meat in plate. Add onions and garlic to skillet and cook until tender, stir in sauce. Cover and simmer for 10-15 minutes (until meat is tender). Add slice green bell pepper. Cover and simmer for 5 minutes.

Garlicky mashed potato biscuits

2 1/2 c. all-purpose flour
2 Tbsp. baking powder
1 tsp. salt
1/4 c. butter
1 1/2 c. leftover mashed potatoes
3 cloves garlic, minced
1 egg
1/3 c. milk
1/3 c. cold water
Extra milk for biscuit tops.

Preheat the oven to 450 degrees.

In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes and garlic, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.

Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk.

Bake for 15 to 20 minutes in the preheated oven, or until golden.

Happy eating.