i like these things…

i hope you do, too.

these are just a couple of recipes that i’ve found that work great with my family. they’re tasty and simple, just how i like it.

steak marinade:

[i should add, we have steak in my house about once every 3 to 4 months, so i don’t get to use this marinade as much i would like, but when i do, i love it. also, this marinade is for a flank steak.]

1-2 limes, zested and juiced

2 large cloves of freshly minced garlic

salt (preferably kosher or sea salt)

course ground pepper

see? so simple. i promise this won’t disappoint. and, i’ve put this marinade on several hours before i’ve grilled the steak and just 15 minutes before. it’s great both ways. :)

roasted dijon mustard potatoes

[this recipe was inspired by the idea of a warm potato salad that is AMAZING. it’s not high in calories but huge in flavor.]

3 lb. new red potatoes (seems like a lot, but we like leftovers in my house for lunch the next day), cut in 1/2 to 1″ cubes

2-3 tbsp  good (grey poupon) dijon mustard

2 tbsp olive oil

1 tsp of red wine vinegar

salt and pepper, to taste

mix mustard, oil, vinegar, salt and pepper in a bowl and toss with potatoes, allowing all the potatoes to become coated.

pour out on a baking sheet and bake for 30-40 minutes on 425. half-way through toss the potatoes around to allow all sides to become crispy.

perfection, i tell you! tasty without all the calories you’d get from a baked potato and toppings.

and, because we’re having it this week for dinner…

grilled buffalo chicken

[if you’re like me, you love flavor but you hate when things are so spicy you can’t really taste anything else. i think that’s why this recipe works so well for me. plus, it’s low in calories without sacrificing flavor.]

4 boneless, skinless chicken breasts

1/2 cup texas pete hot sauce

salt and pepper, to taste

perforate the skin of both sides of the chicken breasts with a fork or knife. then, salt and pepper the chicken to your liking, and then pour the hot sauce over the chicken breasts, ensuring that both sides or equally covered.

i usually start this marinade around 11 hours before i want to use it. but, i’ve also just given it an hour or so. either way, it’s delish.

hope you like these recipes! happy LOST tuesday to you!


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