Dinner was New York strips on the grill. Doing a quick youtube.com search, I discovered that you could grill garlic scapes whole and it brings out a mild garlic flavor – who doesn’t love garlic?? I was in!
Our verdict?? Not so much! They were still tough – maybe I should have cooked them longer?? While they had a slight garlic flavor, it almost tasted sort of oniony – not!
I cooked two strips – knowing that I’ll have leftover meat for steak omelets tomorrow. I probably ate about 5 ounces of beef?
My plate with 1/2 cup quinoa. I am not going to figure out the points – I had 700 calories (again!) going into dinner + my exercise – its all good!
I did a few google searches for strawberry rhubarb crisps, then came up with my own recipe, based on the amount of rhubarb I had.
After I chopped off the leaves, I had 3 ounces chopped rhubarb. Most of the recipes and a two to one ratio of strawberries to rhubarb, so I chopped up 6 ounces of strawberries.
I found a new artificial sweetener – called Ideal. It measures cup for cup to regular sugar with no calories. I added 1/2 cup to the strawberry/rhubarb mixture with 2 tablespoons cornstarch and juice of 1/2 a lemon.
I then mixed one ounce of quick cooking oats with 2 tablespoons of the Splenda brown sugar.
Here they are equally divided between three ramekins – they baked for 45 minutes at 350 degrees.
The best part is the nutrition of these babies! Each one comes in at:
- 101 calories
- .6 fat
- 22 carbs
- 2.3 protein
- 2 fiber
They are cooling as we speak, so we haven’t tried them yet – you’ll have to come back for the results! It’s also the first time Hannah is trying rhubarb so we’ll see! UPDATE: THIS IS AN AMAZING DESSERT! Sweet, slightly sour – definitely a keeper! 😀
This is our project for tomorrow – we are going to try to make Bubble Tea!
The tapioca has to sit overnight in water to get nice and big!
Okay, we are off to figure out if there is a movie on demand or on pay per view that we all want to see – hope everyone had a great Saturday – see you tomorrow!