BLACK FOREST POTATO SALAD
INGREDIENTS:
2/3 lb Potatoes (2 medium) 1/4 ts Pepper
-- cut into 1/2-inch cubes 1/4 c Lowfat milk
2 tb Butter; softened 1 ts Olive oil
2 tb Gorgonzola cheese 2 Filet mignon steaks
1/4 ts Dried rosemary -- (about 4 ounces each)
1/4 ts Dried thyme
2/3 lb Potatoes (2 medium) 1/4 ts Pepper
-- cut into 1/2-inch cubes 1/4 c Lowfat milk
2 tb Butter; softened 1 ts Olive oil
2 tb Gorgonzola cheese 2 Filet mignon steaks
1/4 ts Dried rosemary -- (about 4 ounces each)
1/4 ts Dried thyme
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until tender. Meanwhile, in small bowl thoroughly mix butter, cheese, rosemary, thyme and pepper. With electric mixer beat potatoes, 3 tablespoons of the butter-cheese mixture and the milk until smooth. In medium nonstick skillet over medium-
high heat add oil and pan fry steaks to desired doneness, turning once. Microwave potatoes on HIGH 1 to 2 minutes until hot. Top each steak with 1 1/2 teaspoons of the remaining butter-cheese mixture. Serve with potatoes.
NOTE: Microwave cooking times are based on a 700-watt oven. Adjust cooking times to your own oven.
Menu: Tossed Green Salad with Nonfat Dressing, Raspberry Sorbet
Nutritional Information Per Serving: 450 calories; 26 g fat; 110 mg cholesterol; 390 mg sodium; 27 g carbohydrate; 2 g fiber; 29 g protein.
high heat add oil and pan fry steaks to desired doneness, turning once. Microwave potatoes on HIGH 1 to 2 minutes until hot. Top each steak with 1 1/2 teaspoons of the remaining butter-cheese mixture. Serve with potatoes.
NOTE: Microwave cooking times are based on a 700-watt oven. Adjust cooking times to your own oven.
Menu: Tossed Green Salad with Nonfat Dressing, Raspberry Sorbet
Nutritional Information Per Serving: 450 calories; 26 g fat; 110 mg cholesterol; 390 mg sodium; 27 g carbohydrate; 2 g fiber; 29 g protein.