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I love the little cookbooks at the cash register of the grocery store. I don’t care whose cookbooks they are – Taste of Home, Everyday Food, Pillsbury, Campbell’s. They’re usually a couple of dollars, and most of the time, they’re packed with yummy recipes that use normal ingredients.
Over the last couple of months, I have only allowed myself to buy the cookbook if it features low fat or low calorie foods. It’s not as hard as you might think.
On Valentine’s Day, I picked up Prevention magazine’s Slow Cooker Recipe Book. After I bought it and brought it home, I noticed that it says “Display until 12/22/09″ on the cover, but I didn’t care. It’s not like recipes expire.
I picked out quite a few recipes to try, and I like that the recipes all have nutritional information calculated. It’s listed right alongside the recipe. When I make the time to track my food, that information will be really important to me.
I wanted to share my favorite recipe so far. This one is indulgent, but it’s still under 330 calories per 6-ounce steak.
I’m the kind of person who eats a little burger with a lot of A1 sauce, so being marinated in A1 made these steaks a huge treat for me.
- 2 – 2½ pounds of boneless beef bottom round steaks (or braising steaks), fat trimmed, cut into 6 equal steaks
- ½ cup steak sauce (is there any steak sauce aside from A1?)
- 1 tablespoon olive oil
- 4 cups sliced mushrooms
- 2 onions, chopped
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Combine steaks and steak sauce in a large ziploc bag. Massage contents to coat evenly. Refrigerate at least 1 hour, up to 8 hours.
- Remove steaks from marinade. Heat oil over medium-high heat in a large skillet. Add steaks and brown, turning once, about 2 minutes per side. Remove skillet from heat.
- Layer mushrooms, onions, and browned steaks in a 4-quart (or larger) slow cooker. Deglaze skillet with a small amount of water and add pan juices to cooker. Sprinkle in salt and pepper.
- The original recipe didn’t call for it, but we dumped in another ½ cup of A1 sauce.
- Cover. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until meat is cooked through and tender.
We ate this with Broccoli, Cheese, and Rice casserole. It’s another of our favorites, and it’s fairly healthy, too. It was a perfect comfort food kind of meal.
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