Asian Steak Salad With Mango

Serves 4

Hands-On Time: 30m

Total Time: 30m

Ingredients


3/4 pound sirloin steak (1 inch thick)
kosher salt and black pepper
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped pickled ginger (found in the international aisle of the market)
2 teaspoons low-sodium soy sauce
3 tablespoons canola oil
1 large head romaine lettuce, cut into strips (about 7 cups)
1 mango, cut into thin strips
1 red bell pepper, thinly sliced
1/2 cup fresh basil leaves, sliced
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds

Directions

Heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to combine. Gently fold in the steak and sprinkle with the sesame seeds.

By Cyd McDowell, February 2011
See Nutritional Information for this recipe »



Nutritional Information

Per ServingCalories 287Fat 15g
Sat Fat 2g
Cholesterol 31mg
Sodium 377mg
Protein 19g
Carbohydrate 21g
Sugar 15g
Fiber 4g
Iron 4mg
Calcium 69mg
What does this mean? See Nutrition 101.


Sent from my iPad

Tropical White Chocolate Chip Cookies

I was actually looking for a cake recipe with these ingredient, but... who doesn't love cookies. The fruit is great. it adds a different texture and kind of a brightness, but i think that is the lime zest.
If you can't find the dried fruit by itself, you can substitute tropical trail mix. just pick out the nuts and other stuff.


•2 sticks (1 cup) unsalted butter, softened

•2⁄3 cup packed light-brown sugar
•2⁄3 cup granulated sugar
•2 tsp vanilla extract
•2 large eggs
•3⁄4 tsp baking soda
•3⁄4 tsp salt
•2 1⁄3 cups all-purpose flour
•12 oz coarsely chopped white baking chocolate
•1 cup coarsely chopped macadamia nuts
•1⁄2 cup chopped dried mango
•1⁄2 cup chopped dried pineapple
•1 Tbsp grated lime zest

1.Heat oven to 375°F. Have baking sheet(s) ready.


2.Beat butter, sugars and vanilla in a large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda and salt until combined. Add flour and beat on low speed until blended. Stir in coarsely chopped white baking chocolate, coarsely chopped macadamia nuts, chopped dried mango, dried pineapple and grated lime zest.

3.Drop rounded tablespoons dough about 1 1⁄2 in. apart on ungreased baking sheet(s).

4.Bake 8 to 9 minutes until edges are golden brown. Cool on sheet 1 to 2 minutes before removing to a wire rack to cool completely.

Tropical Fruit Salad

. Dressing


1/2 cup plain yogurt
2 tablespoons apricot preserves or orange marmalade
1/4 teaspoon poppy seed

Salad

1 small pineapple, peeled, cored and cut into wedges
1 mango or papaya, peeled, seeded and sliced (about 1 1/2 cups)
1 medium banana, sliced (about 3/4 cup)
2 kiwifruit, peeled, sliced (about 2/3 cup)
1/2 cup seedless red grapes
2 tablespoons coconut, toasted if desired*

In small bowl, mix dressing ingredients
 
On serving platter, arrange fruit in decorative pattern; sprinkle with coconut. Drizzle dressing over salad.

Sweet Mango

More treats from Weight Watchers. This is from the Weight Watchers new Complete Cookbook. 2011.

Frozen Mango-Lime Mousse:

2 mangoes, peeled, pitted and diced  
1/2 cup part skim ricotta cheese
1/4 cup sugar
1 teaspoon gated lime zest
2 tablesoons lime juice
1 package unflavored gelatin
1/4 cup cold water
1cup low fat milk

1. Combine mangoes ricotta, sugar, and lime zest and juice in food processor or blender to puree.
2. sprinkle gelatin over water in cup, let stand until softened, about 2 minutes. add to mango mixture in food processor
3 Bring milk to boil in small saucepan. add to mango mixture and puree. Pour mousse into four 8 ounce ramekin's, dividing evenly. cover with plastic wrap. freeze until set, at least 2 hours or up to overnight.

What's in your Water?

Let’s face it, it’s summer and it’s hot. We all know we need to replace our fluids. Drinking soda and a lot of caffeinated drinks will just dehydrate you more. So, that pretty much leaves water.


OK, plain water can be boring, but we need to replenish our fluids on these hot summer days.



Here is how you can make your water fun to drink, add some fruits or veggies.



Mixes include. Lemons and raspberries, or cucumbers and rosemary, or lemons and limes, or strawberries and mango, oranges and pineapples, or melons, and even mint… have fun with it. You might even get a few vitamins out of it.



Start with ½ a gallon of cold filtered water and a hand full of your favorite combo, add ice and refrigerate at least an hour.



Drink and enjoy.



What to do with the fruit left in the bottom. Peel in blend it and pour into a pop cycle tray, and freeze. Yummy and refreshing.