Meat and Potatoes Done Right

Do you know what you’re having for dinner yet? If not, you might want to stick with something classic and to the point tonight, and I’m sure you’ll be happy that you did!

Lisa looks happy!

First of all, you’re going to have to start at the grocery store – where most meals start. Generally, I’d say buy the most biggest, baddest, most-expensive steak and potatoes that you can afford. As with most things in life, you generally get what you pay for. That said, we bought the 2 biggest potatoes that we could find and some London Broil on sale. If you can afford Filet Mignon, get that. ūüėõ

Next, you’re going to have to get those potatoes cooking. Scrub the skin on the outsides of the potatoes very well, and dry them off. After that, cover them in olive oil and salt. THAT’S IT. The olive oil and salt is the trick to getting those golden baked potatoes that are crispy on the outside and soft on the inside. We cooked ours for about an hour in the toaster-oven at 375 degrees and 15 minutes at 400, but that didn’t work out as well as 45 minutes to an hour in the regular oven generally does. We were just trying to use the toaster-oven, because we live in the desert and it’s 120 degrees outside – didn’t really want to heat up the house.

I like how they look polished like bowling balls or something...

I’d start the steaks when the baked pototoes have about a half an hour left to cook. Once again, cover the steaks with olive oil and salt. THAT’S IT. The olive oil seals in the meat’s natural juices, and the salt helps sear the outside of the meat¬†via the magic of science. Sometimes, I’ll apply the salt water or salt directly to the grill before throwing the meat on. The olive oil and salt will help ensure a juicy steak. After the steak is halfway cooked, crack some fresh pepper over it.

You think it looks okay to eat?

We served our steaks with Chris & Pitt’s amazing barbaque¬†sauce, and drizzled some cheese over our potatoes. We just¬†melted some sharp cheddar cheese down in a pan with a little vinegar (so that the cheese doesn’t stick to the pan).

This stuff is REALLY good.

 

Day 47 – BBQ Romano Turkey Burgers

These burgers were INCREDIBLE, and they’re very simple to make. We bought some¬†ground turkey after recently discovering that ground beef has an enormous amount of calories per serving.¬†Also, we started buying small bricks of Romano cheese instead of the usual giant brick of¬†extra sharp cheddar that we would usually get. The reason for this being that we¬†could easily¬†share half a brick of cheddar (like 10 servings at 160 each), or we could eat the more pungent Romano cheese at only 100 calories per serving.¬†

The ground turkey and the Romano cheese seemed like a natural fit – not having cheddar on stock any more. The trick is to grate the Romano cheese into the ground turkey with salt and pepper before forming the burgers. As you’re grilling the burgers, you’ll notice that the ground turkey will almost cook up like ground beef with the extra help from the Romano cheese. We only used a quarter serving of Romano per burger, so it only added 25 calories per burger. It also helped that we used thin buns that were only 100 calories each.

CALORIE SCOREBOARD:

Brian= + 2,364         Lisa= -5,815

726 Calorie Jumbo Burger Platter

6/8/2011 Brian Lisa
BBQ Romano Turkey Burgers 726 716
Macaroni and Cheese 360 360
String Cheese 0 60
Cheerios 0 110
Pop Chips 0 120
Carrots and Celery 0 50
100 Calorie Pack 0 100
Fruit by the Foot 0 80
Vodka 130 0
     
Total Calories Consumed: 1,216 1,596
     
# of Steps 10,648 10,927
# of calories for steps 373 382
# calories living 1,440 1,440
Total Calories Burned 1,813 1,822
     
Net Effect for Day -597 -226