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I made steak the other night with asparagus. It was a very easy meal….take asparagus, wrap in aluminum foil, drizzle with olive oil, sprinkle with garlic salt, throw on grill until soft.  I don’t like my asparagus chewy or tough..Once you remove them from the grill add truffle oil or a truffle oil vinegar combination (it makes for a really nice flavor) .I can’t imagine anyone would…but people are weird.  As for the steak, the fiance uses grill mates steak seasoning, garlic salt, salt pepper, and then throws it on the grill…I have no idea how to make a steak on a grill…but i can tell you his steaks are freaking awesome!!!!!!! This is a great meal for me, it satisfies any salt cravings and is also extremely filling.  I don’t eat steak often but when I do I eat a homemade steak.  I think his steaks are even better than Ruth Chris…which I wasn’t that impressed by……I also love my steak 90% raw….as I also like my Tuna.

I made up a not so un healthy alfredo sauce the other night.  IT was really good I mean amazing and the fiance loved it as well…which means it was ACTUALLY good and didn’t taste healthy. 

ingredients:

1-3 tablespoons lite cream cheese or fat free or full fat..whichever you prefer

2 teaspoons whole wheat flour or regular

1/2 of a fresh lemon squeezed

3/4 cup  (skim or 1%)

1 box whole wheat spaghetti

1/2 to 1 cup parmesan cheese (I grated my own)

2 teaspoons garlic salt

regular salt

1 tablespoon chopped parsley or bottled

a spalsh of water

2 teaspoons regular pepper

2 tablespoons olive oil

1 tsp cayenne pepper

fresh garlic (2 cloves)

chicken breast

broccoli

pour olive oil in pan with garlic and cook for several minutes (1-3). You will start to smell the garlic cooking and that’s how I can tell that I am ready to move on to the next step….you know that awesome aroma that infiltrates your entire kitchen?

Add the whole wheat flour and stir, then add lemon (I just squeezed a half of a lemon into the pan, make sure you forgo the seeds). After the flour is absorbed add in the milk and continue to stir.  After this add the cayenne pepper, garlic salt, salt, regular pepper and continue to stir.  Next step you want to add the cream cheese, start with 1 tablespoon and stir, if it’s thick enough for your liking then don’t add anymore. I added about 1.5 tablespoons and it ended up really thick and I had to thin it out with water. I then added the parmesan, I would also start out with a 1/2 cup shredded and stir in slowly to get the consistency you prefer.  Obviously you want to be cooking the chicken breast, pasta and broccoli simultaneously.  I added olive oil, cayenne pepper, garlic sault and a tiny bit of hot sauce to my chicken and it was very flavorful. 

Continue to stir the sauce while you are cooking the other items because it get’s thick very fast if it is not stirred.  Prior to putting the sauce on the pasta I added about 3 tablespoons of tap water to thin out the sauce as it was pretty thick.

The amount of cheese and cream cheese you add to this is either going to decrease or increase the caloric content…with that said I would add the smallest amount possible for you to get the desired taste and thickness. You can also add a small amount of olive oil to thin out the sauce.

I made spaghetti squash the other night for the first time and it was amazing….here’s how……..

1 spaghetti squash (this makes a lot of food so you may want to use half or be prepared for leftovers)

1 Zucchini

olive oil

garlic salt, cayenne pepper (for spice), sage

cookie sheet

Cut squash in half, pull out soggy seed stuff on the inside….(I didn’t get it all and it proved to be a pain in my you know what….so make sure you get all the seeds and gooky stuff), splash inside with olive oil….don’t use much just a drizzle, place face down on a cookie sheet and put in the oven @400 degrees for about 40 min.  I would check it at 30-35 to make sure it hasn’t burned. 

While this is cooking, cut up Zucchini and saute with olive oil on stovetop. Add 1 tsp of garlic salt and a dash of Cayenne pepper.

When you pull it out of the oven, let it cool for 5 minutes or until you can touch it without burning yourself and then grab and fork and start digging into the squash.  Start at the top and pull down, you will see all the spaghetti squash easily comes out. If it’s still hard then it probably needs more time in the oven. 

I then took the squash and placed it in the pan with the zucchini and sauteed for several minutes. I added another tsp of garlic salt and 1 tsp cayenne pepper, and a dash of sage.  I taste tested this and didn’t need to do any adjustments….you can also add marinara to this and parmesan and eat it like spaghetti!!

Tonight I made cupcakes, however instead of adding the usual butter when I plan to give them away, I decided to use greek yogurt and coconut oil in place of the butter. This yielded a much happier cupcake, less greasy and more spongey.  I thought they were really good and I also taste tested them with the fiance to make sure I wasn’t going crazy. I also went to Michael’s today and bought some madagascar vanilla which gave these much more flavor than the usual extract. The frosting is made from candy melts mainly because I ran out of the ingredients I needed for frosting. I will add the recipe late.