Flank Steak with Honey Glazed Carrots & Rice

From The Best of Cooking Light 9, pg 28, Roasted Flank Steak with Olive Oil-Herb Rub, 3 oz = 7g of fat.
Cooking Light.com Honey Glazed Carrots, 1/2 C = .02g fat (not worth counting in my book)
a revisited recipe from Cooking Light that I adapted a bit: the original recipe was Herbed Basmati Rice,

My Version:
Nutty Jasmine Rice

Pt 1:
1 t of Olive Oil
1 clove of garlic, minced
warm in non-stick sauce pan

Pt 2:
add 1 C of Jasmine Rice

Saute rice in olive oil until it starts to brown
add 1 C of Chicken Broth
add 1 C of Water

Let come to boil stirring occasionally,
when it boils turn down heat and let simmer for 20 m with lid on.

In separate pan toast almond slivers (1/2 of the small packet)
when toast set aside

Cut up 1/4c of green onion set aside

when rice is cooked turn off heat, add nuts and green onion and stir in
Serve

1/2 c of rice is a serving = about 1-2g of fat

For the first dinner I did good at about 10g of fat. To bad dessert was still a little on the high fat side, brownies and ice cream (reduced fat ice cream).

The brownies are left from our Valentines Day treat. :) They'll be gone soon.

Cooking Light Supper Club

Last night was our night in KC at the Supper Club we belong to, I signed up to make Texas Sheet Cake, some of the other dishes were Herbed Basamiti Rice (we used Jasmine), Cornflake Crusted Halibut, Yukon Gold Potato Biscuits, and a salad. It was all very good food, and a nice evening.

Cooking Light Mac n' Cheese with Grilled Turkey Cutlets

Tonight we had Cooking Light Mac & Cheese (featured on their website), and Turkey Cutlets. I marinated the Turkey Cutlets starting yesterday in:

3 Turkey Cutlets
1 T of Tarragon
1 T of Course Ground Mustard
3 t of White Wine
1 T of Olive Oil
pinch of sea salt
dash of pepper

Put in Zip Lock Bag together and mush around until the cutlets are covered.
Marinate for at least 2hrs, although I did overnight.

Then I removed from bag and placed flat on grill pan, cooked until done on each side.