Steak with Balsamic Glaze

From BHG

Ingredients:

• 1 lb boneless top sirloin (about 1" thick and trimmed of fat)
• 1/2 cup water
• 1/2 cup apple cider (I used apple cider vinegar and it tasted good)
• 1/4 cup worcestershire sauce
• 1/4 cup balsamic vinegar
• 1/2 tsp crushed red pepper
• 1/4 cup honey

Instructions:

• Place steak in a ziploc bag. Add water, apple cider, worcestershire sauce, balsamic vinegar, and crushed red pepper. Seal bag. Marinate 20 minutes, turning occasionally.
• Heat a large skillet coated with nonstick cooking spray over medium-high heat. Remove steak from bag, reserving marinade. 
• Season with salt and pepper.
• Cook for 12 minutes, turn once, or until desired doneness. Remove and keep warm.
• For glaze, add marinade and honey to skillet; whisk to combine. 
• Bring to a boil. Boil gently, uncovered, about 7 minutes or until reduced to 1/3 cup. Serve glaze with sliced steak. 
• Makes 4 servings

Serves nicely with sauteed mushrooms. Also might consider a spinach/fruit salad combo.

Shelly Salad

From a friend of a friend named Shelly :)

Green leaf lettuce and Romaine lettuce

Rotisserie Chicken or Herb Roasted Turkey (from Costco)
Craisins
Feta Cheese
Chopped Avocados
Chopped Green Apples

Chopped Strawberries
Chopped Cucumbers
Candied Pecans 

Dressing
1/2 cup sugar (Need to try less sugar so this actually qualifies for my "Healthy" labeling ;))
1 tsp salt
1/3 cup apple cider vinegar
1 cup olive oil
1 tblsp dry mustard
1 small onion chopped
1 1/2 tsp poppy seeds

• Combine dressing ingredients in blender and process until smooth

15 minute Avocado Caprese Salad with Balsamic Vinaigrette

From Joyful Healthy Eats

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

 

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Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

Author: Krista

Recipe type: Salad, Chicken,

Serves: 2 salads

Ingredients

• 1 boneless skinless chicken breast
• salt & pepper to season chicken
• ½ cup of halved fresh mozzarella balls
• 1 avocado, diced
• 6 oz. of fresh spring mix salad (about 3-4 cups)
• ½ cup of halved cherry tomatoes
• ¼ cup of fresh diced basil

Balsamic Vinaigrette:

• 1 garlic clove, minced
• 1 teaspoon of dry basil
• 1 tablespoon of dijon mustard
• 1 tablespoon of lemon juice
• ¼ cup of balsamic vinegar
• ⅓ cup of olive oil
• salt & pepper to taste

Instructions

1. In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
2. Heat grill to medium high heat. add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
3. In two small salad bowls, divide the spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
4. Serve with balsamic vinaigrette