Scarecrow Roast

I call this a scarecrow roast because it's a no brainer. Tender piece of meat or not, if you cook it right, it turns out tender, so I favor lean over tender. First, I almost NEVER cook a roast with potatoes. Those greedy starches just sucks the juice right out of that meat. I usually just rub the roast with salt and pepper and crockpot it 'til it's ready, but I found these cute little marble red potatoes and broke my rule.
To compensate, I tossed in the whole can {no MSG}:

Cook on low for 6-8 hours or high for 4-5 until you can pull the meat off with a fork effortlessly. Keep cooking if it seems tough. It'll soften up in another 30-45 mins or so.
NOTE: I let this one cool and tossed in a gallon ziplock for quick meals while I finish my schoolwork this week, so no lovely plating.

Strawberry Cheesecake Shake

Two of the best dairy sources of protein I have found are plain Greek yogurt (I go fat free) and low fat cottage cheese. I have a depression era mentality when it comes to wasting food, so in an attempt to use up some strawberries and cottage cheese, I dreamed up this high protein breakfast shake:

1-1 1/2 cups strawberries

1/2-1 cup cottage cheese

1/2-1 cup vanilla soy milk

Splenda to taste

Blend and enjoy!

Spinach Stuffed Flank Steak

As many of you know, I rarely use recipes. The kitchen and grocery store are like laboratories where anything may happen. Today I stumbled upon a Flank steak. I have never purchased a flank steak, nary have I eaten one. I brought it home and stared at it. What might it become? It was just begging to be stuffed with some lovely filling, but with what? Black beans, corn, rice, and salsa? No. Perhaps some breadcrumb mixture? No, too cliché. This is the story of how Flank steak became a happy little dish, fresh from the sprouts of my own little mind.

Place on a sheet of foil.
Pound with a mallet
Cover in chopped garlic

Lightly sprinkle with balsalmic vinegar (it makes it tender, trust me)

Top with bruschetta and sprinkled with finely shredded cheese (I know, it looks like a pizza!)
...and torn baby spinach...
Carefully roll meat with the grain lengthwise.
Tuck ends and roll in foil.
Bake at 375* for an hour.
Remove and slice
I think I found a new favorite dish! Too good for words, and the meat was incredibly tender!

Breakfast

Yesterday I enjoyed a lovely egg white omelet with sundried tomatoes and spinach.


Despite the fresh spinach and pea pods I offered Kawi, he opted to dine on my utility bill.

Simply Spinach Strawberry Salad

With ten days to finish two classes, you have to keep things simple, but that doesn't mean it has to taste bad.

Okay, if you don't have Valdosta, use slivered almonds. Also, I usually go for light feta...
Top baby spinach with strawberries, a bit of Valdosta (or almonds), feta crumbles, and dressing.
Yum! (I know you appreciate my real camera shots rather than my washed out iPhone pics. Makes it look edible or something...)

Spring Rolls

Super easy, super fast, super healthy, spring rolls!

Please forgive the iPhone pics. I was being lazy and didn't want to go find the camera.Make the sauce by mixing a splash of sweet chili sauce, fish sauce, lemon juice, a packet of splenda, and water it down until it's thin...
You may use any veggies, and may make these open ended or fold in the edges like a burrito. I used a bit of chicken, romaine, bean sprouts, mint, and ginger. Other options may include carrots, cucumber, green onions, fresh basil, any type of meat, fish, or shellfish, and maifun (boiled) or other noodles.
They look like plastic now, but fear not.
Get them wet with warm water on both sides...
Place on a plate.
Add your ingredients. This is for open ended spring rolls, otherwise I would keep the ingredients in the center of the skin.
Chicken,
Bean sprouts,
Fresh homegrown mint,
Ginger root,
Fold over one side, and then continue rolling. It takes a gentle touch to not tear the skin.
Slice (if you are doing open ended rolls, otherwise you may leave it whole)
Dip in the sauce and enjoy!