1、Skinny Swiss Steak with Oven-Roasted Potatoes

  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 1 hr 15 mins
  • Skinny Swiss Steak with Oven-Roasted Potatoes recipe

    Ingredients

    Method

    Cut meat into 4 serving-size pieces. Combine flour and black pepper. Using the notched side of a meat mallet, pound flour mixture into both sides of meat.
  • Coat a large skillet with cooking spray. Heat skillet over medium heat. Brown meat on both sides in hot skillet. Transfer to a 2-quart square baking dish. In a medium bowl combine undrained stewed tomatoes, carrots, and wine; pour over meat. Bake, covered, in a 350 degree F oven for 1-1/4 to 1-1/2 hours or until meat is tender.
  • Meanwhile, cut potatoes into 1-inch pieces. Coat a 2-quart rectangular baking dish with cooking spray. Add potatoes, olive oil, salt, and garlic; toss to coat. Bake, covered, in the 350 degree F oven for 45 minutes, stirring after 20 minutes. Uncover, stir gently, and bake about 25 minutes more or until potatoes are lightly browned on the edges. Serve the meat and tomato mixture with potatoes. Makes 4 servings.
  • Nutrition Facts

  • Per serving: 341 kcal cal.,9 g fat (2 g sat. fat,1 g polyunsaturated fat,4 g monounsatured fat),50 mg chol.,427 mg sodium,40 g carb.,4 g fiber,8 g sugar,23 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/skinny-swiss-steak-with-oven-roasted-potatoes-28515/

    2、Lamb with thyme-roasted potatoes

    Sunday lunch doesn't have to be stressful - just pop a leg of lamb and herby sliced potatoes into one big dish
    Lamb with thyme-roasted potatoes recipe

    Ingredients

    Method

    1. Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.
    2. Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.
    3. After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.

    3、Miso chilli steak with crispy sweet potatoes

    Try this Asian twist on steak and chips - serve griddled beef with a chilli miso baste and sesame-flecked sweet potatoes
    Miso chilli steak with crispy sweet potatoes recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the potato wedges on a baking tray and rub with the oil. Sprinkle the sesame seeds and some seasoning over. Bake for 25 mins or until crisp at the edges.
    2. In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin. Rub the steaks with a tiny bit of oil and some seasoning. Spoon 1 tbsp of the sauce over each steak and rub into both sides.
    3. Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done. Brush more of the sauce over after you turn them. Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins. Serve the steaks sliced, with extra sauce, the potatoes and watercress.

    4、Rosemary chicken with oven-roasted ratatouille

    You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
    Rosemary chicken with oven-roasted ratatouille recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
    2. Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
    3. After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

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