Cooking, Health

Kitchen Survival, Part 2

My how time flies.  I made Tuesday’s First Week  menu last week and have already eaten it.  How did things turn out?  Pretty darned terrific.

TUESDAY – First Week – TUESDAY – First Week – TUESD

I’m still working from memory since this is also among the 42 missing pages.  Nonetheless, the menu for “today” is:

  • Broiled Chuck Steak Superstar
  • Baked Potato
  • Tomatoes with Mayonnaise
The Weight Watcher's Complete Cookbook is one of my go-to cookbooks.
One of my go-to cookbooks!

Broiled Chuck Steak:  The recipe was to broil a steak, and taught how to season it.  The substitution was a no-brainer.  The New Weight Watcher’s Complete Cookbook (c. 1998) has a recipe for Grilled T-Bone Steak that I’ve made a few times and love.  It’s grilled rather than broiled, which is better for hot weather since it doesn’t heat up the kitchen.  (Yes, it’s October.  Heating the kitchen shouldn’t be a concern, but it’s 90 stinkin’ degrees today!)  I bought a 1 pound bone-in steak (maybe rib eye?).  Because of the bone, I got only three servings out of it, but each was delicious.

Baked Potato:  Duh!  I could have cooked it in the microwave, but I do like a nice baked potato, so into the oven it went.  I think potatoes get a bad rap, what with all the carbohydrate paranoia.  Their glycemic index may be high, but they do provide some benefits.   For portion control, I eat 1/2 (russet) potato per serving, since the darned things are so large.

This version of Insalata Caprese is from In
Insalata Caprese:  Two little slices of heaven. [Credit: Al Cirillo, In]
Tomatoes with Mayonnaise:  I substituted Greek Tomatoes from Weight Watchers’ Five Ingredient 15 Minute Recipes cookbook (summer 2009).  It’s similar to Insalata Caprese, which I fell in love with when I lived in Italy, but uses feta cheese instead of mozzarella di bufala.

A word about the New Weight Watcher’s Complete Cookbook

I love this cookbook!  Not only does it provide great recipes, basic and otherwise, it also gives food preparation principles.  I’ve had many  Weight Watcher’s cookbooks over the years, but I consider this the granddaddy of them all.  Perhaps I love it so much because my version is hard-sided with rings, having bought it in 1998.  It reminds me of those cookbooks we grew up with and taught us how to cook.  You know, Betty Crocker’s Cookbook, the Joy of Cooking, or the Better Homes and Gardens one.

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