Steak, Shrimp and Artichokes

Mmmm, I know these are not hard - but this is how I made this truly yummy dinner. Some things I make ahead of time, but try to balance the timing of each dish so that everything is ready at the same time.

Pepper Steak
2 New York Strip Steaks
lightly dusted with salt, cracked pepper, coriander, dill and cayenne

Pre-marinade the dry rub, whatever your time frame 20 minutes to 2 hours or more.
Dust both sides and lay flat. Let the steaks absorb the flavor of the pepper on the outside.

Then I grill the steak to medium on an outdoor grill, George Forman or flat grill; or a frying pan on medium or whatever you have. I don't add any oil, the cut of the steak will determine how long I cook my steaks.

Artichokes
2 Artichokes, whole
Water (of course)

Use a pot with steam basket and add enough water to steam your artichokes for 20 minutes, about an inch of water, depending on your size and basket. Steam for 20 minutes, then cut in half.

Artichoke Dip
3 tablespoons Mayonnaise
1 tablespoon Mustard
dash of Tapatio
Lemon Squeeze, maybe 1/4 t0 1/2 lemon
Cracked Pepper and Salt.

Mix and serve. Goes good with the artichoke, shrimp and well the steak too.

Shrimp
12-15 Medium to Jumbo Shrimp, peeled
Lemon Squeeze, maybe 1/4 t0 1/2 lemon
Light dusted with Cracked Pepper, Cayenne and Salt.

Mix ingredients in a bowl while heating up a pan, grill or whatever you are using. Oil the pan and saute until the shrimp are done. About 10-12 minutes.

Sauteed Spinach
2-3 cups of baby spinach or spinach cut into 1" pieces
1/4 medium onion
2 pats of butter or 2 tblsp of olive oil

Heat oil in a frying pan and add onions, cook until translucent. Then add your spinach and cook down. Typically takes about 5-7 minutes total.

Chicken Pasta with Spinich

Simple meals with simple ingredients. I find that the best way to lose weight and feel better is to make your own food using healthy ingredients. I've been making this dish for years, adapting it to the fresh vegetables I have on hand, so make it your own!

2 tbsp of Olive oil or 2 pats of butter
2 tbsp of diced garlic
1/4 - 1/2 Sweet Yellow Onion
1-2 cups of diced tomatoes (I used Roma)
Italian Spices, Rosemary, Salt and Pepper
3-4 cups spinach, diced into smaller pieces
1 can of vegetable broth mixed with 1 can water or approximately 3-4 cups of water with a veg-bullion cube.

4 Chicken Breasts
Ground Cumin, Italian Spices and Cayenne

1 box or bag of pasta (I used rotini, anything works)
Boiling Water

In one large sauce pan add the garlic and onion with a couple pats of butter or olive oil. Add tomatoes and let saute in butter with onions and garlic. Add Italian Spices, Rosemary, Salt and Pepper. Let cook a minute or two and add vegetable broth. Let boil and cook while you prepare the other items.

Grill or pan fry chicken separately until golden and cooked til tender. This will be added to the sauce, but wants to be cooked and diced beforehand.

Boil pasta, I use rotini since it's simple to eat with the sauce. Any pasta works though. Follow directions per individual pasta type.

Okay... now we are almost ready. Add Spinach to sauce and it will quickly cook up. This is why we add it last. Once that's in and covered, add chicken and let simmer for a couple minutes. Once your sauce looks good, toss in the pasta and remove from heat.

Add Parmesan and Pepper Flakes if you like. :)