Meals of Yesteryear

Foodie Friday: Meals of Yesteryear

Hello People!

I have a yummy post for you today to enjoy when you are craving beef as I know some of you do.  I am always hankering for a ground steak I used to eat when I was in grade school in the midwest.  This recipe reminds me of that old favorite. It also has a french twist on it with the dijon sauce turning it into more of a Steak Diane in the end.  Either way, it is delicious.


When I was in the 3rd grade or so, I used to check the paper menu that hung on the wall in my classroom for what the school cafeteria would be serving that week.  If there was anything good on it I would tell my mom when I got home which days I would prefer her to not pack my usual lunch.  One of the lunches I loved was Salisbury Steak with Mashed Potatoes.  The potatoes were nothing to write home about, but the steak I could have eaten mountains of.  Whatever crazy sauce they put on those patties was out of this world good.  I’m sure it was anything but. This recipe is in the same vein as those forgotten steaks of yesteryear, but in a more grown up version.  I think this recipe is perfect for diets or non-diets.  It comes out of a low-calorie cook book, but who cares.  It is the flavor that is important.  The only thing I don’t like about it is the name.  It is very pedestrian.  I used grass fed beef for this recipe.  Use whatever you like.  Try it with other types of ground meat too, like bison.

Juicy Hamburgers Dijonnaise


1 pound Ground Round

3 tablespoons Ice-Water

2 tablespoons minced Onion

1/2 teaspoon salt

1/4 teaspoon pepper (or to taste)

1/4 cup chopped Parsley

1/4 cup Beef Broth

1 tablespoon Dijon Mustard

How To:


  1. As lightly as possible, mix ground beef with ice-water, onion, salt, pepper and parsley.  Quickly and gently form into 4 patties 1/2 to 3/4 inch thick.
  2. Heat a large non-stick skillet until hot over medium-high heat.  Add patties and cook, turning once, until lightly browned outside, about 2 minutes per side (don’t press on them!).  Reduce heat to medium and continue to cook, turning once more until hamburgers are brown outside but still pink and juicy inside, 4 to 6 minutes longer.  You can put a lid on them during the last 4 minutes if you want to cook them through even more.
  3. Remove burgers from skillet.  Pour off any fat.  Add beef broth and mustard and cook, whisking to blend until sauce boils.  Pour over burgers and serve hot.
  4. Optional: Sprinkle extra parsley on top of burgers

You can serve these with rice or mashed potatoes or even a vegetable gratin.  Save room for dessert!  With all of the fat you save with this steak recipe, you can have one.  I recommend a lemon sorbet or berries with whipped cream option. 🙂


Soup 101

Foodie Friday: How to Make Soup 101


Hello People!

I want to share with you a great tip and recipe for helping you with your weight loss goals.  I’ve been making soup forever and love how it can be so easy and filling.  It’s also warm and inviting when you crave comforting foods.  Soup can be fattening, but I’m going to show you my recipe for making it simple and low-calorie; but not low in flavor. This soup should evoke the purest taste of the vegetable you choose. Therefore, I would highly suggest that you choose vegetables in season so that they will be at peak ripeness. I like to have a  1/2 to 1 cup before a meal.

Last year I watched a BBC documentary on helping obese people lose weight.  The show was called “How to Be Slim” and it gave several tips on how to  lose weight while not feeling like you’re starving. Towards the end of the program it featured soup as a great way to ward off hunger and stay full after a meal.  I’ll include the documentary below, but first I’ll share with you the easiest way of making pureed vegetable soup.



  • Unknown-21 Pound of Any Vegetable (squash, broccoli, cauliflower, asparagus, mushrooms, eggplant, green beans, carrots, parsnips, turnips, rutabagas, colored sweet peppers, snap peas,Unknown-3 fresh/frozen green peas, tomatoes, bok choy, lettuces, dark leafy greens, etc.)
  • Water or Chicken Stock or Vegetable Stock (or bouillons)
  • 1 Medium Onion
  • 1 Tbsp Olive Oil or Coconut Oil or Butter

How To:

  1. Chop Onion and Vegetable of choice.  Some may need extra prep such as carrots – they need to also be peeled. (You can mix vegetables, but mind that if you do, some cook quicker than others and will need to be added later so that they don’t become mush).
  2. Heat Oil/Butter in stockpot until hot and add chopped onion.  Sweat until translucent. You can add a dash of salt as well if you want.
  3. Add chopped Vegetable of choice and coat with the Oil/Butter.
  4. Add Water/Stock to stockpot just to cover the Vegetables by one inch. You can add more later if it is too thick.
  5. Bring Water and Vegetables to a boil, then turn down heat and simmer for approximately 20 minutes or until Vegetables are really soft and tender; beyond the way you would normally cook and eat them. (Add veg accordingly; if you are cooking carrots, they will take longer to soften than lettuce, so cook the carrots for 10 minutes alone, then add lettuce for the remaining 10 minutes, as an example.)
  6. Thow everything into a blender or use a hand-held immersion blender and whirl until soup is liquified. (You can reserve some of the cooked Vegetables if you want the texture to not be completely smooth)
  7. Put back into stockpot and add extra Water/Broth if you want, add salt/pepper, spices, seasonings, fresh herbs or chopped green onions/cilantro, lemon/lime juice, cream, milk or nothing.
  8. Eat!


Of course, after you’ve made it you can refrigerate extra portions or freeze them.  Also, try adding some pesto or olive tapenade on top to make it extra special when you are about to eat it. Enjoy.

“How to Be Slim” Documentary

The Saturday Weigh-In: 2

Mmm-k, here is the second installment of the exciting adventures of my weight loss. It was a good week, thank God, or I would have been peeved! I gave it my best college try folks.  I sprained my back in the process too and now smell like an old person’s medicine cabinet while it heals.

A couple of notes:

1. Still working on the “I hate vegetables” problem.  This will take a while.

2. Sunday is going to be my Cheat Meal day. Yes, I believe in that IF IT FITS INTO YOUR CALORIE ALLOWANCE!

3. If you think any of my meals sound yummy, please leave me a comment and I will give you the recipe.  Most of my meals are prepared by myself.

4. “Total Cals” factors in what I ate minus my workout calories spent; remember, I am aiming for 1350 total daily calories

 be slim

Current Weight: 141     Pounds Lost: 2

Measurements In Inches: Arms 12 3/4; Bust 34; Waist 28; Hips 40 3/4; Thigh 24


Saturday Jan. 18, 2013

Breakfast: Omelette w/ Roasted Pork, 1/2 oz Asiago Cheese, Coffee w/Cream

Lunch: Tuna Wrap, small Tangerine

Snack: 2 Tbsp Almonds

Dinner: Vera Cruz Snapper, Rice, Wine 4 oz.

Treat: 2 Marshmallows, Coffee w/Cream

Workout: Strength Training App – Arms 7.5 minutes; Abs 10 minutes; Butt 7.5 minutes (100 cals spent)

Total Cals: 1340


Sunday Jan. 19, 2013

Breakfast: Sourdough Toast, Masala Omelette, Coffe w/ Half & Half

Lunch: Double Stack Burger, small Chili, small Frosty (from Wendy’s)

Dinner: Thai Green Curry w/ Chix, Rice 1 cup

Treat: 1 Marshmallow

Workout: Long Walk (670 Calories Burned)

Total Cals: 1235


Monday Jan. 20, 2013

Breakfast: Sourdough Toast, Masala Omelette, Coffee w/ Cream

Lunch: Chix Salad on 1 cup Spinach, Crackers

Snack: Goldfish Crackers, Almonds 2 Tbsp

Dinner: Cereal w/ 1/2 cup Berries, 1/2 cup 1% Milk

Treat: 2 Marshmallows, Coffee w/Cream

Workout: N/A

Total Cals: 1205


Tuesday Jan. 21, 2013

Breakfast: Sourdough Toast, Masala Omelette w/ 1 oz. Asiago Cheese, Coffee w/Cream

Snack: 1 oz. Goldfish Crackers, 2 Tbsp Almonds, Coffee w/ H&H

Lunch: Chix Salad on Spinach, Crackers w/ 2 Wedges of Laughing Cow Cheese

Snack: 1 Wedge of Laughing Cow Cheese on Celery, Carrots

Dinner: Miso Glazed Salmon 4 oz., Lemon Sauce, 1/2 cup Basmati Rice, 4 oz. Red Wine, 1/2 cup Steamed Zucchini

Workout:  N/A

Total Cals: 1300


Wednesday Jan. 22, 2013

Breakfast: Same as Tue. w/ small Tangerine

Snack: Same as Tuesday

Lunch: Same as Tuesday

Snack: Same as Tuesday

Dinner: 3 oz. Miso Glazed Salmon, Lemon Sauce, 1 cup Basmati Rice, 4 oz. Red Wine

Treat: 2 Marshmallows

Workout: N/A

Total Cals: 1535


Thursday Jan. 23, 2013

Breakfast: 1 cup Kashi Go Lean Cereal, 1/2 cup 1% Milk, 1/2 cup Mixed Berries, Coffee w/ 2 Tbsp H&H

Lunch: 1/2 Turkey Panini and small Black Bean Soup at Panera Bakery

Snack: 1 oz. Goldfish Crackers, Coffee w/ Cream

Dinner: Chix Thigh, 1/2 cup Lentils

Treat: Marshmallow (last one, thank GOD!)

Workout: The Firm DVD (354 cals spent)

Total Cals: 1091


Friday Jan. 24, 2013

Breakfast: Sourdough Toast, 1/2 small Avocado, Egg cooked in 1 tsp Butter, 2 Slices Canadian Bacon, Coffee w/ H&H

Snack: 1 oz. Goldfish Crackers, Coffee w/ H&H

Lunch: Roast Beef 3.5 oz. Wrap w/ 2 Laughing Cow Cheese Wedges & 1/2 cup Spinach

Treat: 3 small Chocolates

Dinner: Same as Thursday

Workout: Jillian Michael’s Kickbox DVD (185 cals spent)

Total Cals: 1300


Reference Posts: The Sat Weigh-In: 1