To start the new year off right, Grumpy and I are back on track to eating healthy. Both of our lifestyle’s are very sedentary which means we either need to move more or eat less or both! Well, I’m moving with the Wii Fit and Active and I’m pressuring Grumpy to at least do yoga – to stretch his back – good exercises for him!



Earlier on our vacation I sat down and went through some of the more recent Cooking Light magazines. The December 2010 on had a recipe for Salisbury Steak with Mushroom Gravy. They served it with Herbed Mashed Potatoes and Buttered Peas with Shallots. I forwent the herbed part of the mashed potatoes, but made everything else. The verdict? Grumpy said it was very edible and he was stuffed. Guess its a winner!







Salisbury Steak with Mushroom Gravy & Buttered Peas with Shallots

adapted from Cooking Light, Dec 2010 magazine

1/3 cup finely diced onion

1/2 teaspoon black pepper

1/4 teaspoon salt

2 garlic cloves, minced

1 pound ground sirloin

Cooking spray

1 tablespoon butter

8 ounces button mushrooms, sliced

1/3 cup dry red wine or beef broth (I went with broth)

1 1/4 cups fat-free, lower-sodium beef broth

1 tablespoon all-purpose flour

1 teaspoon red wine vinegar

Optional- if needed to thicken gravy more: 1 tablespoon cold water and 2 teaspoons cornstarch – blended and stirred into hot broth mixture.

Combine onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.

Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in broth; cook 2 minutes. Combine remaining broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.

*Notes: The gravy wasn’t thick enough for us. I ended up adjusting it more by softening a couple teaspoons cornstarch in about 1 tbsp cold water and stirring it into the hot broth. It was very flavorful and if I had red cooking wine, I am sure I would have enjoyed it even more! (If possible!). Dicing the onion instead of grating them was my choice because I like to see my onions. I used white button mushrooms that were already sliced.

Buttered Peas with Shallots

Cooking Light Magazine, Dec 2010

1 shallot, sliced

1 tablespoon unsalted butter

2 cups frozen peas

Saute shallot in butter until soft. Add peas and cook and stir until peas are hot and tender. Salt to taste.