Sunday, June 30, 2013

My Sunday Menu-T-Bone & Jumbo Shrimp, Re-Fried Black Beans, Asparagus and Salad.

© copywrite by DMS Photography~all rights reserved (1)
I have worked out religiously for two day and plan on going today as well. My summer goals can be recapped as follows:

1.      Swimming three days a week and I have increased the laps and time by ten (i.e. ten lapse and ten minutes)
2.      Since May 22, 2013, I have lost six pounds and I log all food intakes daily in “My Fitness Pal”.
3.      I am scheduled to move in August. I have not met the “One” but I have worked on my relationship developing and feel positive results.

To treat myself I am going to go all out and cook. My Sunday dinner menu will consist of a broiled thin sliced T-Bone and jumbo shrimp, re-fried black beans, asparagus and an avocado/tomato salad.

T-Bones & Shrimp: Broiled
T-Bones
I used Webers steak seasoning, dash of Cheyenne pepper and garlic power with freshly squeezed lemon juice cooked on the lower rack on "high broil" until brown and the turn over, adding more lemon juice and place on the upper rack for about 5 to 7 minutes. This would depend on if you like rare, medium rare or well done, which is my personal preference.

Shrimp
I used Webers New Orleans shrimp seasoning, lemon juice, Cheyenne pepper and a dash of garlic.

Re-fried Black Beans
In one of my previous post you can find out how I make black bean soup. I had some black beans left over from last Sunday (about 3 ½ cups) and wanted to utilized but in a different manner. So all you have to do is drain all the juice off and place a heated pan with two table spoons of oil. Then use your handy smasher. Once smashed, add ½ fresh jalapenos without seeds, a ½ cup of minced red onion and one small minced clove of garlic. Let cook for about ten minutes on a medium heat. When complete and ready to eat, top the beans off with crumbled “Ranchero” cheese and a couple of leaves of cilantro.

Asparagus
I just steam for about 7 to 10 minutes because it is very important to never over cook vegetables. Once complete I add a table spoon of light butter, salt pepper. I like to keep this item light.

Avocado/Tomato Salad
You will need to cubed fresh avocados (remember they must to be firm) mixed in with diced tomatoes (firm), ¼ cup diced red onion and mince the other half of the jalapeno mentioned above. Then add two freshly squeezed lemons.

I always eat my food with freshly made corn tortillas and when it's done I will take a picture.
Buen Provech! Diana

(c) Copywrite by Diana Mary Sharpton
References:
1. Photography: T-Bone & Jumbo Shrimp, Re-Fried Black Beans, Asparagus and Salad © copywrite by DMS Photography~all rights reserved (1)
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