Meals Id like to cook this month

Flank Steak with Coffee Peppercorn Marinade



And not too bad health wise!

Ingredients

• 3 tablespoons strong brewed coffee
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon whole black peppercorns, crushed
• 1/2 teaspoon salt
• 1 pound flank steak, trimmed of fat

Cooking Directions

1. Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
2. Heat grill to high.
3. Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.

Yield: 4 servings

Tips:
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Nutrition (per serving)

• Calories: 162 kcal
• Carbohydrates: 4 g
• Dietary Fiber: 0 g
• Fat: 9 g
• Protein: 13 g
• Sugars: 3 g

I think I would serve a white or red wine with this. Yum!

Super-Easy Chicken Enchilada Skillet


Ingredients

• 1 tablespoon oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 (14.5 ounce) can fat-free reduced-sodium chicken broth
• 1/4 cup KRAFT Ranch Dressing
• 2 tablespoons flour
• 6 TACO BELL HOME ORIGINALS Flour Tortillas, cut into small pieces
• 1 cup KRAFT Mexican Style Shredded Four Cheese
• 1/2 cup TACO BELL HOME ORIGINALS Salsa

Cooking Directions

• Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
• Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 min. Add tortillas; stir to combine.
• Sprinkle with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.

Yield: 4 servings

Big Batch Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions or thinly sliced leeks (whites only)
• 1 cup thinly sliced celery
• 2 teaspoons Italian seasoning
• Coarse salt and ground pepper
• 3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
• 1 (28 ounce) can diced tomatoes, with juice
• 1 tablespoon tomato paste
• 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Cooking Directions

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
• Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.

Yield: 8 servings

Nutritional info:

• Calories: 188 kcal
• Carbohydrates: 33 g
• Dietary Fiber: 8 g
• Fat: 4 g
• Protein: 6 g
• Sugars: 5 g

My Rating: