Teriyaki Steak Dinner

This is another recipe out of my 300 calorie cookbook.  We love steak and I really enjoy teriyaki but have never thought to combine the two.  This recipe was simple to make without using the stove!  Less heat in my kitchen is always a good thing during the summer!

Teriyaki Steak Dinner

Yield: 4 Servings

1 Tbsp. butter or margarine
1 Medium bell pepper (any color)  coarsely chopped (1 Cup)
1 1/2 Cups sliced fresh mushrooms (about 5 oz)
4 boneless beef strips steaks, about 3/4 inch thick (6 oz each)
1/2 tsp. garlic salt
1/4 tsp. coarsely ground pepper
1/4 Cup teriyaki baste and glaze (from 12 oz bottle)
2 Tbsp. water

In a 12-inch nonstick skillet, melt butter over medium-high heat.  Cook bell pepper in better 2 minutes, stirring frequently.  Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until vegetables are tender.  Remove vegetable mixture from skillet; cover to keep warm.
Sprinkle beef steaks with garlic salt and pepper.  In same skillet, cook steaks over medium heat 6 to 8 minutes, turning once or twice, until desired donness
Return vegetables to skillet.  Stir teriyaki glaze and water in vegetables and spoon over steaks.  Cook about 1 minute, stirring vegetables occasionally, until thoroughly heated.

I did a few things differently.  I used venison steaks instead of beef steaks.  We really enjoy venison and it's free for us!  I also did not use bell peppers as we both do not like them.  I just did mushrooms and did more than what the recipe called for. I cooked the steaks until they were about medium to medium rare and added a bit more garlic powder as I cooked them.  I also did not add the water to the teriyaki sauce.  It turned out great!  They were sweet and tangy!  I would definitely make this recipe again and add more vegetables or do chicken.  Enjoy!

Shrimp and Bow-Tie Casserole

I haven't been cooking lately, because of the heat, but I have decided to start up again!  I also have decided to use my 300 calorie cookbook more!  I looked through it and saw this recipe and it sounded great!  Well, turns out, it is great!  This was very simple to make and well worth cooking in the heat!

Shrimp and Bow-Tie Casserole

Yields: 5 servings  290 calories

3 Cups uncooked bow-tie (farfalle) pasta (16 oz)
3 Tbsp. onion soup mix and dip mix
2 Cups fat free (skim) milk
1 lb. cooked deveined peeled medium shrimp, thawed if frozen, tails removed
1 1/2 Cups frozen baby peas
1/2 Cup shredded Havarti cheese (2 oz)
1/4 tsp. paprika

Heat oven to 350 degrees.  Spray 2-quart  casserole with cooking spray.
Cook and drain pasta as directed on package. Place pasta in casserole.  In same saucepan, heat soup mix and milk over medium heat just to boiling, stirring continuously.  Pour over pasta.  Add shrimp and peas; stir gently to mix.  Sprinkle with cheese and paprika.
Cover; bake 35-45 minutes or until thoroughly heated and bubbly around edges.

I added something to this recipe that was much needed in my opinion.  It needed a crunch!  I added some round Ritz butter crackers, crushed up to the top and before I served it, I added a little more shredded Havarti cheese.  I would also make sure the milk and onion soup mixture thickens up more before I put it on the noodles!  Enjoy!