I made sirloin steaks with mushrooms, asparagus and garlic mashed red potatoes on Sunday. The meal was wonderful AND it was under 500 calories. After making so many high calorie breakfasts for the Johnsonville recipe contest, I was excited to have something on the healthier side.
Sirloin Steaks with Mushrooms
4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
3/8 teaspoon black pepper, divided
1 tablspoon olive oil
1 (8 ounce) package sliced cremini mushrooms
½ cup dry red wine
½ cup water
2 teaspoons all-purpose flour
Sprinkle steaks evenly with ¼ teaspoon pepper and 1/8 teaspoon salt. Heat oil in large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, strirring frequently. Combine wine, ½ cup water, flour, 1/8 teaspoon pepper and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.
Garlic Mashed Red Potatoes
8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
½ cup fat-free milk, warmed
½ teaspoon salt
¼ cup grated Parmesan cheese
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese.
For the asparagus, I just put some olive oil, salt and pepper on them and baked for about 10 minutes at 400 degrees.