Balsamic Glazed Steak Rolls

I made these last night and they were delish! I'm sure that you could sub out different vegetables depending on what cuisine you're eating but the combination of zucchini, red pepper, and red onion was not only tasty but also seems pretty versatile.Whatever vegetables you use, make sure that they are about the same size so that they'll cook evenly.Enjoy!

Balsamic Glazed Steak Roulades

Makes 2 servings

8 oz flank steak, sliced thinly and cut into approximately 3in x 2in strips

Salt and Pepper

1½ tablespoons Worcestershire Sauce

2 garlic cloves, smashed

½ red bell pepper, julienned

1 medium zucchini, julienned

½ red onion, thinly sliced

2 teaspoons butter

2 teaspoons shallots, minced
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 cup beef broth

1. Tenderize flank steak strips until thin. Season with salt and pepper. Drizzle Worcestershire sauce over steak and marinate about 30-45 minutes.

2. Spray a skillet with cooking spray and heat over medium-high. Saute garlic until golden brown. Add red pepper, zucchini, and red onion and saute until starting to soften. Season with italian herbs. Set aside.

3. Divide sliced vegetables evenly between the flank steak strips. Roll up and secure with a toothpick.

4. Cook steak in a pan coated with cooking spray over medium heat. Saute until browned and cooked through on all sides.

5. Meanwhile, melt butter over medium heat. Saute shallot until soft and lightly browned. Stir in vinegar, brown sugar, and beef broth. Boil to reduce by half and until slightly thickened.

6. Serve the hot steak roulades with the balsamic glaze drizzled on top.

    7 Weight Watchers Points+ for 1/2 a recipe

Jalapeno Popper Chicken

I realize that I'm not doing a great job of taking pictures but this recipe is worth posting - even without the photo. I got this recipe from the SkinnyTaste website and it's totally worth trying. I'm going to try making extra next time and freezing them to see if they'd reheat well for a busy night.

Jalapeno Popper Chicken
serves 2

2 slices bacon, cooked and crumbled

1-2 jalapenos, chopped and seeded

1 1/2 oz Philadelphia reduced-fat cream cheese, softened

2 oz Kraft fat-free cheddar cheese

4 thin slices chicken breast, about 3 oz each

1/4 cup Panko bread crumbs

juice of 1 lime

1/2 Tablespoon extra-virgin olive oil

Salt and pepper

Preheat oven to 450.

1. Season chicken with salt and pepper.

2. Combine cream cheese, cheddar, jalapeno, and bacon crumbles in a medium bowl.

3. Lay cutlets on a surface and season with salt and pepper. Spread 2 tablespoons of cream cheese mixture on each. Loosely roll each cutlet and secure the ends with a toothpicks to prevent oozing.

4. Place breadcrumbs in a shallow bowl. In a second bowl, combine the olive oil, lime juice, and salt and pepper.

5. Dip chicken roulades in the liquid mixture, then in the breadcrumbs, and place seam-side down on a baking sheet (coated with cooking spray). Repeat with remaining roulades. Spray with cooking spray when finished.

6. Bake 22-25 minutes.

Nutrition:

    228 Calories, 12g Fat, 9g Carbs, 1g Fiber, 28g Protein

    7 Weight Watchers Points+