Grilled Flank Steak Sandwich

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette--Dressed and Pears
(sorry we ate it before we took a picture....yum, it was good)

Ingredients:
2 lemons
2 tbsp fresh thyme leaves (about 4 springs), stripped and chopped
salt and freshly ground pepper
1 1/2 lbs flank steak
1 tbsp Dijon mustard
2 tbsp white wine vinegar
5 tbsp extra-virgin olive oil
1/4 cup crumbled blue cheese
4 rolls, split
1 garlic clove, crushed
1 ripe Bartlett, Anjou, or Bosc pear
8 slices prosciutto di Parma
1 large bunch of arugula, cleaned and trimmed (2 to 2 1/2 cups)

Directions:
1. In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, salt and pepper. Add steak and toss to coat. Marinate for 5-10 minutes.

2. In a small bowl, combine mustard, vinegar, salt, and pepper. Whisk in 3 tbsp of Olive oil, then the blue cheese. Toast the rolls and rub the toasted cut sides with the garlic clove.

3. Preheat a grill pan or outdoor grill on high. Add rest of oil if on a grill pan. Grill the steak for 6-7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing.

4. Thinly slice the pear, and toss in a salad bowl with the juice of the remaining half lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette.

5. Thinly slice the steak against the grain and on an angle. Layer the steak slices onto the rolls and to pwith the arugula-pear salad.

Brought to you by Rachael Ray 365: No repeats. Russ made most of this dinner. It was so good!

Chinese Fried Rice

Chinese Fried Rice (rough recipe)

Ingredients:

6 eggs
5 cups calrosa rice made the day before
2-3 cups shreaded chicken
3-5 garlic cloves, minced, to taste
4 heads of green onion, chopped
3-4 heads of baby bok choy, chopped
sesame seed oil
soy sauce

1. In large skillet or wok scramble 6 eggs until really well done. Add about 1 tsp of sesame seed oil and garlic. Saute until garlic just golden.
2. Add precooked rice, soy sauce, and more sesame seed oil. heat up and break up. Add chicken. Add more soy sauce to taste as it cooks and sesame seed oil as it needs more moisture.
3. Add green onion in last 7 minutes of cooking. And bok choy when you have about 3-4 minutes left to cook.

Brought to you by Nei Wei (a friend/ co-worker from TMMC)

Shrimp Jambalaya with Sausage

Ingredients:
2 tsp Extra Virgin Olive Oil
7 oz of kielbasa turkey sausage, sliced, then quartered
1 cup diced onion
1 cup diced celery
1 cup diced red bell pepper
1 garlic clove, minced
2 cups fat-free, less-sodium chicken broth
1 cup uncooked long-grain rice
1 (14.5 oz) can diced tomatoes, undrained
3/4 tsp Creole seasoning (i.e. Tony Chachere's)
1 lb medium shrimp, peeled and deveined
1/3 cup green onions
1 1/2 tsp hot sauce

Directions:
1. heat oil in a large 12 inch skillet over medium-high heat. Add sausage; cook 3 minutes or until lightly browned, stirring frequently. Add onion and next 3 ingredients. Saute 4 minutes or until vegetables are tender.
2. Add broth and next 3 ingredients to pan;bring to a boil. Cover, reduce heat, and simmer 18 minutes. Add shrimp, green onions, and hot sauce. Cover and cook 7 to 8 minutes or until shrimp are done. Remove from heat and let stand 5 minutes.

Place hot sauce and Creole seasoning on table for people to specialize their plate to their taste.

Yeilds 6 servings. Serving size 1 1/2 cups.
Per serving: cal 259 (14% from fat); Fat 3.9 g (sat 0.9g); Pro 18.2g; Carb 36.9 g; Fib 2.2g, Chol 104mg; iron 3.7 mg, sod 784 mg, calc 67 mg. WW points 5.

Brought to you by Weight Watchers annual recipes cookbook.