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My Bariatric Kitchen Petite Sirloin and Shrimp with Chimichurri Sauce 4 servings INGREDIENTS 12 oz petite sirloin steak ½ tsp salt ½ tsp cracked black pepper 1 Tbsp olive oil 2 Tbsp butter 2 cloves garlic, NOT peeled, lightly smashed
Chimichurri Sauce 2 Tbsp fresh basil, chopped 2 Tbsp fresh cilantro, chopped 2 Tbsp fresh Italian parsley, chopped 3 Tbsp olive oil 1 ½ tsp minced garlic 2 tsp balsamic vinegar 1 Tbsp lime juice 1 Tbsp red wine vinegar Dash crushed red pepper flakes (optional) ½ tsp salt
12 large shrimp, shelled & deveined
DIRECTIONS 1. Set steak on counter 20-30 minutes prior to cooking to allow to come to room temperature. 2. Make Chimichurri Sauce. Remove 2 Tbsp sauce and place in baggie with shrimp. Massage to distribute and set aside to marinate. Set remaining chimichurri aside. 3. Heat a heavy-duty, non-stick skillet over medium-high heat until very hot. 4. Season steak with salt and pepper, pressing seasoning into meat on both sides. 5. Add olive oil and swirl to coat. 6. Carefully add steak using tongs, laying it away from you as you place it in the pan (may need to turn on vent). 7. Do not touch. Allow to sear 1 ½ minutes. Turn and sear other side for 1 ½ minutes. 8. Add butter and garlic cloves to pan. Turn steaks and spoon butter/oil mixture over steak for 1 minute. 9. Turn steak and repeat, cooking 1 minute, spooning mixture over steaks. 10. Continue turning and basting for an additional minute per side until the total time is 2-3 minutes per side for medium doneness and slightly less time, 1-2 minutes, for medium-rare. Use a meat thermometer to ensure proper temperature: 140-150° for medium, 130-140° for medium-rare. 11. Remove from skillet and let rest while cooking shrimp. 12. Add shrimp to hot pan and cook 1 minute per side or until opaque. DO NOT OVERCOOK or shrimp will become rubbery. 13. Cut steak into 12 even slices, cutting across the grain. Place 3 slices of steak and 3 shrimp on each plate. Top with 1 Tbsp chimichurri.
Calories 246, Fat 17g, Carbs 1g, Fiber 0g, Protein 25g DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients. This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2024
My Bariatric Kitchen Decadent Chocolate Strawberry Dessert Cups 5 servings INGREDIENTS ¼ cup Swerve semi-sweet chocolate chips ¼ cup Fairlife skim milk ½ cup fat free half and half 6 Tbsp dark unsweetened cocoa powder ½ tsp vanilla extract
6 oz low fat cream cheese, softened 2 scoops chocolate protein powder 12 medium strawberries, stemmed and halved 5 small glass serving dishes
DIRECTIONS 1. In a medium mixing bowl, beat softened cream cheese and protein powder with electric hand mixer until protein is fully incorporated and dissolved. Set aside. 2. Combine chocolate chips, skim milk, half and half, and cocoa powder in small saucepan. 3. Turn heat to low. Slowly whisk mixture constantly, scraping sides if needed, until melted and sauce forms. Remove from heat. Add vanilla extract and gently whisk into mixture. Allow to cool for 5 minutes. 4. Carefully, slowly pour chocolate sauce into the cream cheese mixture and beat together with mixer for approximately 1 minute, scraping down sides as needed, making sure all ingredients are well incorporated. 5. Spoon ¼ cup of the mixture into each of the 5 serving dishes. 6. Refrigerate a minimum of 2 hours to allow mixture to set. 7. Top each serving with 4 strawberry halves. Looking for a great little glass serving dish! These are 3.5oz and are perfect for little desserts! https://amzn.to/481b6uF
Calories 175, Fat 6g, Carbs 21g, Fiber 6g, Protein 18g DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients. This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2024