This year for my New Year resolution I promise to eat no sugar, drink no wine, to work out 3 hours/day and to do absolutely everything absolutely on time!
What’s wrong with this picture?
How about setting realistic goals and figuring out a way to make them work, instead of making overwhelming promises that will be forgotten by January 15th?
With a new program to reenergize our weight management, it’s the perfect time to set a livable successful routine that will bring us to our goals and beyond. How does that sound?
Lets start 2011 with a plan and with the right tools to make it happen!
Tool of the Week
Consistent tracking is the best way I know of to regain control of our eating. It teaches us what works, what doesn’t, and where we need to put an extra effort to make sure we are reaching our goals.
It really is a good mirror in which you can look at your plan and see what needs to be done to achieve your Winning Outcome.
In the Kitchen
I’m not that much of a red meat eater, but every once in a while I get an attack. This recipe turned out fabulous, and easy!
It’s delicious with roasted asparagus and roasted fingerling potatoes!
Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce
4 servings, 5 P+/serving
2 tsp black peppercorns
½ tsp salt
3 garlic cloves minced
4 (4oz) tenderloin steaks, trimmed (1 inch thick)
¼ cup Port wine
¼ cup beef broth
1 TBSP chopped fresh thyme
Place peppercorn in a zip-top plastic bag; seal. Crush them using a mallet (or anything hard enough!)*. Combine peppercorn, salt, and garlic in a bowl; rub evenly over steaks.
Heat a large non-stick skillet over medium-high heat. Coat pan with spray, add steaks, reduce heat and cook 4 minutes on each side or to desired doneness. Remove steaks from pan, cover and keep warm.
Add Port and broth to pan and stir to loosen browned bits. Cook until reduced to ¼ cup (about 3 minutes). Place 1 steak on each plate and drizzle with 1 TBSP of sauce. Sprinkle with ¾ tsp of thyme and serve.
• I cheat here and loosen up the gears on my pepper mill, it makes a huge ground, so it’s not quite as big as cracked pepper, but it’s much easier!
Source: Cooking Light 350 Calories recipes, hints tips, Oxmoor House, p. 30
Have a good week!
This is my last newsletter of 2010, has it gone fast or what? I'm wishing you a fabulous New Year celebration. Enjoy the love, the friendship, the fun and the food!