|Tenderloin steaks||2 (6-ounce)|
|Fresh ground pepper, to taste|
|Olive oil||1 teaspoon|
|Parsley, finely chopped||2 + 2 teaspoons|
|Clove garlic, minced||1|
|Reduced-fat cream cheese||2 tablespoons|
|Crumbled bleu cheese||2 tablespoons|
|Jalapeno, seeded and finely chopped (optional)||½|
|Small shallot, finely chopped||½|
|White wine vinegar||½ teaspoon|
- Season steaks with salt and pepper, drizzle with olive oil, and rub with 2 teaspoons parsley and garlic. Let stand 10 minutes.
- Meanwhile, prepare indoor or outdoor grill, and mix together 2 teaspoons parsley, cream cheese, bleu cheese, jalapeno, shallot, and vinegar in a small bowl until smooth.
- Grill steaks, turning after about 5-7 minutes. After turning, spread half of bleu cheese mixture on each steak, and cook an additional 5-7 minutes, until desired degree of doneness is achieved (topping will soften).
5 lean meats; 2 fats; 0.5 medium-fat meat substitute
Side Suggestions: Tomato and Red Onion Salad
Arrange 1 sliced tomato and ½ sliced red onion on a platter. Drizzle with olive oil and balsamic vinegar, sprinkle with bleu cheese, and season with salt and pepper.
|Serving Size||½ of recipe|
|Saturated Fat||11 g|
|Dietary Fiber||0 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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