Garlic and Gingered Snap Peas and Steak with Parmesan Herbed Puffs

I tried something new with dinner, I've never cooked a steak by broiling it.  It had a hoison, ginger and garlic glaze.  I carried the ginger and garlic into the sauted snap peas.  I also added some garlic to the puffs to help the flavors carry through each part of dinner.

Hoisin and Ginger Glazed Steak

Ingredients

2 bison steaks, about 4 ounces each
1 tablespoon hoison sauce
1 tablespoon fresh ginger, grated
1 tablespoon minced garlic
1 teaspoon low sodium soy sauce
1/4 teaspoon chili garlic sauce or crush red pepper
Cooking spray

Directions

Preheat broiler to high.
Combine the hoisin sauce, ginger, garlic, soy sauce, and chili garlic sauce.
Put the steaks on a pan covered in foil and sprayed with cooking spray. Broil for two minutes, then turn them and broil for another two minutes. Flip them again and brush the steaks with half of the sauce, broil for a minute. Do the same on the other side, broiling for 2 minutes or until they are as done as desired.

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 208.6

• Total Fat: 4.1 g
• Cholesterol: 98.7 mg
• Sodium: 326.0 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 0.3 g
• Protein: 35.7 g

Ginger and Garlic Snap Peas

Ingredients


1 pound fresh snow peas, ends and strings removed
1 tablespoon butter
1 cup carrots, julienned
3 cloves of garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon honey

Directions

In a large pan, saute the snow peas in the butter for three minutes. Add the carrots, garlic, ginger, and honey. Saute for another three minutes or until veggies are tender but still crisp.

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 79.6

• Total Fat: 3.1 g
• Cholesterol: 7.8 mg
• Sodium: 21.8 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 2.6 g
• Protein: 2.2 g

Parmesan Herbed Puffs

Ingredients


3/4 cup water
6 tablespoons butter, cut into 12 pieces
3/4 cup flour
4 eggs
1 cup fresh basil, minced
1 cup parmesan cheese, grated
3 cloves garlic, minced


Directions

Preheat the oven to 400.
In a large pot, boil the water and butter. Add the flour and stir until it forms a smooth ball. Remove from the heat and let sit for five minutes.
Add the eggs one at a time, beating well after each one. Stir in the basil, garlic and parmesan cheese.
Drop by rounded tablespoons on a greased baking sheet, about one inch apart from each other.
Bake for 20 minutes.
Serve warm.

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 142.7

• Total Fat: 10.0 g
• Cholesterol: 83.8 mg
• Sodium: 179.7 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.4 g
• Protein: 6.5 g

Bacon Stuffed Meatloaf

Tonight's dinner is one of my husband's favorites, bacon stuffed meatloaf. Of course the challenge is making it work for me :-) If possible, use the ground turkey that comes in a styrofoam tray instead of a tube. The tubes of ground turkey seem to be soggier than the other type. If this is all you can find (like at the commissary here in Germany), you may have to add a little more bread crumbs to it.

I also reattempted the zucchini fritters. They weren't too bad, I need to add a little salt to them (I added it to the recipe). I know there's a lot of garlic and onion powder in these, but we like stuff garlicky and oniony. I also add some chili powder to them too, because I know Don (my husband) likes things spicy.

Bacon Stuffed Meatloaf

Ingredients

6 slices center cut bacon, diced
1/2 cup chopped onion
1 pound ground turkey
1/2 cup bread crumbs
1 can stewed tomatoes, drained
4 tablespoons bbq sauce
1/2 tsp onion powder
3 cloves of garlic, minced
1/2 cup cheddar cheese

Directions

Preheat the oven to 400 degrees.
Saute the onions and bacon together until onions are soft and starting to carmelize. Set aside to cool.
In a bowl, combine the ground turkey, bread crumbs, tomatoes, bbq sauce, onion powder and garlic. Press half of the mixture into a loaf pan, making a depression the length of the loaf.
Fill the depression with the bacon, onions and half of the cheese. Cover with remaining meat mixture, making sure to seal in the bacon mixture.
Sprinkle the top with the remaining cheese and additional bbq sauce, if desired.
Bake for 50 minutes or until fully cooked.

If you have the Deep Covered Baker (one of my favorite things in the kitchen), then you can make this in the microwave and it's much quicker. Follow the same directions as above, but use the baker instead of a loaf pan. Don't sprinkle on the cheese or additional bbq sauce yet. Cover it and microwave for 14-17 minutes. Remove and add the cheese and extra bbq sauce. Cover and microwave for an additional 3 - 5 minutes. Let it sit for about ten minutes before slicing.

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 426.6

• Total Fat: 16.8 g
• Cholesterol: 106.1 mg
• Sodium: 983.7 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 2.9 g
• Protein: 34.4 g

Zuchinni Fritters

Ingredients

2 cups shredded zucchini
1/2 cup cornmeal
1/4 cup whole wheat flour
1 egg
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt

Directions

Preheat oven to 400 degrees. Combine all of the ingredients together. It will be very thick and seem to fall apart. Use a 1/4 cup measuring cup and scoop out heaping cups of the mixture and drop on a greased cookie sheet. Flatten it out using the bottom of the measuring cup. Bake at 400 for 15 minutes. Turn on the broiler for a few minutes and allow the fritters to become golden brown.

Servings Per Recipe: 6

Amount Per Serving

Calories: 86.6

• Total Fat: 1.4 g
• Cholesterol: 30.8 mg
• Sodium: 406.2 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 2.7 g
• Protein: 3.4 g