Roasted Butternut Squash with Sun Dried Tomatoes

Butternut squash is a type of winter squash that is orange in color, similar to pumpkin, and has a sweet nutty flavor. It's not something I've ever made before. In fact, I don't even remember eating it growing up. The first time I had it was when my mother made Butternut Squash Soup a few years ago and I loved it. This year, I decided to try to make the squash myself and wanted to use some of my favorite flavors like garlic, sun dried tomatoes and fresh rosemary, and roasting this squash seemed like the best plan.

Sun Dried Tomato & Asiago Cheese Pesto

Right after I made the Spinach Pesto my kids were craving panini's for dinner and it would have made a nice spread with the grilled chicken. So instead, I made a quick batch of this Sun Dried Tomato & Asiago Cheese Pesto to go on our sandwiches and they were AMAZING! The family liked them so much that I didn't even get a chance to photograph the sandwiches themselves. Pesto will last about a week in the refrigerator or if you're not going to use it by then, you can also freeze it. 

Some other uses for this pesto might be to mix it with cooked pasta, mix it in with a risotto, or use as a filler in stuffed chicken or pork. Hmmm....I better go make some more because that sounds delicious! 

Sun Dried Tomato & Asiago Cheese Pesto
1 c. Sun Dried Tomatoes
2 Garlic Cloves
1 c. Fresh Basil
2 tbsp. Asiago Cheese, shredded
3/4 c. Extra Virgin Olive Oil

Directions:
1. Add the tomatoes, garlic, basil and cheese to a food processor and pulse until all ingredients have blended together. 
2. With the machine running, gradually add the oil until the mixture forms a paste-like consistency. Makes 1 1/2 cups (24 tablespoons) 

*Nutritional Information per Tablespoon: Calories 65, Carbs 1.4g, Fat 6.8g, Protein .4g, Fiber .3g, Sugar .9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy!

Mediterranean Garbanzo and Green Bean Salad

I generally don't like to eat a large lunch as I tend to eat my main meal late afternoon. Well at least I did for the last several months because we were so busy running around during dinnertime and it was hard to eat and drive! 

So instead, I like to make salads like this Mediterranean Garbanzo and Green Bean Salad for those occasions when I do like to eat a little something as it's very filling, tasty and healthy too. Not to mention colorful! 

I try to make a few different things to blog about on one day and the kids can't wait to come home to see what the new choices are. This particular salad I made last week and when Rachael came home from school she went right to the refrigerator. This salad automatically popped out at her and she couldn't wait to try it, the little one couldn't be bothered as it didn't have some sort of chocolate in it!  

I didn't eat many recipes with chick peas growing up, but over the last ten years or so, I've been incorporating them more and more into my diet.  According to Canadian Living, garbanzo beans, a.k.a. chick peas:

• Controls Hunger: Chickpeas are high in fiber and protein, and have a low glycemic index; which can also help control your weight. Eating a 1/2 cup of chickpeas per day can keep you feeling full and help you to consume fewer calories.

• Reduces Cholesterol: Eating 3/4 cup of chickpeas in your diet each day can help lower LDL (bad) cholesterol levels, which reduces the risk of heart disease.

• Versatile: Chickpeas can be used in salads, soups, curries, chilis and stews. Or consider roasting them with your favourite savoury spices. (See more recipe ideas below).

Rachael and the Hubby loved it as much as I did and I can't wait to add this salad to our summer salad repertoire! 

Mediterranean Garbanzo and Green Bean Salad
1-15oz. Can Garbanzo Beans (chick peas), rinsed and drained
2 c. Fresh Green Beans, trimmed
1/2 c. Sun Dried Tomatoes, chopped
3 tbsp. Extra Virgin Olive Oil
1 Lemon, juice only
1/2 tsp. Dried Oregano
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper

Directions:
1. Steam the green beans over a double boiler until they are bright green and al dente. Cool; then cut in half. 
2. Add all of the ingredients to a bowl and mix well. Makes 4 cups. 

*Nutritional Information per Cup: Calories 165, Carbs 31.8g, Fat 1.3g, Protein 7.3g, Fiber 8.1g, Sugar 2.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Looking for more chick pea recipes? 

Here are a few more I've made:

Whole Grain Spaghetti with Sauteed Chick Peas and Fresh Spinach

Mediterranean Chick Pea Salad

Chick Pea Salad with Artichokes and Sun Dried Tomatoes

Roasted Chick Pea and Leek Hummus

Chick Pea, Pumpkin and Cilantro Fritters

Roasted Chick Peas in a Pomegranate Balsamic Vinaigrette

Three Bean Salad with Feta

Roasted Fennel and Three Bean Chili

Enjoy! 

Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil

There aren't many foods I like to eat leftover; however, pasta is definitely one of them! Especially when it's pasta mixed with some of my favorite robust flavors like sweet Italian sausage laced with fresh fennel seeds, garlic, fresh basil, sun dried tomatoes and red wine. This was absolutely delicious and I paired it with a tossed salad...Dinner is served!

Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil
1 lb. Penne Pasta (I used Barilla Plus)
1 tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1/4 c. Fresh Basil, chopped
1/2 c. Sun Dried Tomatoes (not in oil), chopped
1/4 c. Red Wine (I used a Rioja)
4 Sweet Italian Sausage Links
1/4 c. Pecorino Romano Cheese, grated


Directions:
1. Place the sausage on a baking sheet and bake at 350 degrees for 30 minutes; turning once. Remove from oven and slice into 1/4" thick slices.  
2. Cook pasta according to package instructions; drain and place back in the pot.
3. While the pasta is cooking, add the oil to a large nonstick saute pan over medium heat.
4. Add the garlic and onions and saute for 1 minute; then add the basil and tomatoes and sausage slices. Saute for approximately 5 minutes until the sausage is browned on both sides, then add the red wine and allow to simmer for another 5 minutes until the wine is reduced. 

5. Add this mixture to the cooked pasta, add the cheese and mix well. Serves 8. 

*Nutritional Information per Serving: Calories 468, Carbs 44.8g, Fat 16.4g, Protein 33.1g, Fiber 5.3g, Sugar 4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

*If you want to make this during the week and are short on time, precook your sausage up to two days beforehand and keep refrigerated until ready to use. You can also substitute hot sausage if you like a little extra heat, turkey sausage if you are watching your caloric and fat intake or omit the sausage altogether for a meatless meal. 



HURRY! If you haven't entered to win the Table for Two Cookbook yet, you only have until tonight! 

Low Fat Black Bean & Sun Dried Tomato Lasagna

I mentioned previously that I was going to start watching what I was eating more carefully and that I started using an app called Lose It.* Well, I'm happy to report, that just by keeping track of my daily caloric intake, I've lost 3.5 lbs in the first week...YIPEE! I have a long way to go and after my doctors clearance this past Thursday for my leg (I tore my calf muscle right before Christmas for all of the new people following CEK), I can now start to include an exercise routine into my week on a more regular basis.

Which brings me to today's recipe. I love quintessential Italian foods, like lasagna, but I knew there had to be a way to still enjoy my favorite foods if I tweaked them a little to be healthier without losing the flavor that sometimes accompanies reduced calorie meals. I am happy to report that this little experiment was AMAZING! And, if you don't care about the added calories and fat, by all means use whole milk ricotta and mozzarella cheeses, because this lasagna had such a robust flavor, you HAVE to give it a try!

Low Fat Black Bean & Sun Dried Tomato Lasagna
10 No Boil Lasagna Noodles (I used Barilla)
1lb. 1% Small Curd Cottage Cheese
1 Egg
1 1/2 tbsp. Fresh Basil, chopped
1 c. Part Skim, Low Moisture Mozzarella Cheese, shredded
1 tsp. Garlic Powder
1/4 c. Sun Dried Tomatoes (not packed in oil)
1-15oz. Can Black Beans, rinsed
3 c. Marinara Sauce
Kosher Salt, to taste 
Fresh Ground Black Pepper, to taste

Directions:
1. Preheat oven to 350 degrees. 
2. In a bowl, combine the cottage cheese, egg, basil, 1/2 cup mozzarella, garlic powder, black beans and 1/2 cup marinara sauce; mix well. 
3. Place a thin coating of marinara sauce in a 9" x 13" oven safe baking dish then start to layer your lasagna noodles and cheese mixture, adding a thin layer of sauce in between. You should have three layers of cheese mixture. The last layer should be lasagna noodles, sauce and the remaining 1/2 cup of mozzarella cheese. 
4. Bake for 40-45 minutes or until the cheese has melted and noodles have softened. Serves 12. 

*Nutritional Information per Serving: Calories 212, Carbs 22.6g, Fat 6.7g, Protein 14.2g, Fiber 4g, Sugar 5.4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*This does NOT mean that all recipes going forward on my site will be reduced fat; though I will let you know when they are. I will also include the nutritional information for each recipe I do prepare so you can decide on your individual portion size. 

Enjoy!

Sun Dried Tomato & Asiago Cheese Pasta Salad

This is definitely a salad I'm going to have to make again, especially since I only tasted a small forkful of it! Our cheer booster club was hosting a ladies night out event in December and I wasn't able to attend, but I signed up to bring a salad. I wanted it to be vinaigrette based as it was going to be sitting out for a couple of hours and from what I was told, it was a hit. I generally use sun dried tomatoes that are not packed in oil, but I figured by using this type, it would give this salad a tad more flavor using the oil the tomatoes were packed in, instead of regular extra virgin olive oil. 

Sun Dried Tomato & Asiago Cheese Pasta Salad
1 lb. Farfalle Pasta (I used Barilla)
1/4 c. Red Onion, chopped
1-8oz. Jar Sun Dried Tomatoes in Oil, diced
1/3 c. Fresh Basil Chopped
1/2 c. Asiago Cheese, shredded
1 Package Good Seasons Italian Dressing Mix
1/3 c. Balsamic Vinegar

Directions:
1. Cook pasta according to package directions, rinse under cold water and cool. 
2. Place the pasta in a large bowl and add the sun dried tomatoes, onions, basil, cheese, dressing mix, oil from the sun dried tomatoes and vinegar. Mix well. Makes 10 cups (20-1/2 cup servings)

*Nutritional Information per Serving: Calories 146, Carbs 21.1g, Fat 4.9g, Protein 5.3g, Fiber 1.4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy! 

Chicken in a Sun Dried Tomato Cream Sauce

I might have mentioned that we recently started a new tradition with our nieces and nephews to celebrate their birthdays. You see, they're all older now (the youngest 17 the oldest 24) and there are no more family parties to celebrate. 

Being that was usually one of the few times we got to see them during the year (besides Christmas for some of them), we decided to have them come for dinner on their own and I will make whatever they would like to have. Since we just started this new tradition this past August, the two nieces in line both wanted Chicken Francaise for their invidual dinners. I had some chicken left over and decided to use up some ingredients I had in the refrigerator to clean it out. 

Now, I'm not usually one for cooking with a lot of cream sauces, but everything taste good in moderation, right?!  This chicken dish was so good, even though the picture doesn't do this recipe justice! Gabrielle is already thinking that this recipe was so good that it is in the running to be her birthday dinner (in December) as well. A far cry from two years ago when all she wanted was chicken nuggets and macaroni and cheese. 

I have to laugh because people ask me a lot about this blog and the book and it's hard to communicate just how easy these recipes really are to recreate at home. Now all I have to do is tell them that my 10 year old can go on my blog, type in the search box, print out the recipe and makes some things herself (with supervision of course, I don't want her burning down my new kitchen!). This puts a HUGE smile on my face as it's the reason I started all of this to begin with. A living, written legacy through food for my children, what could be better than that? :)

Chicken in a Sun Dried Tomato Cream Sauce
10 Chicken Tenders, uncooked
1/2 c. All-Purpose Flour
2 tbsp. Canola Oil
1 tbsp. Butter

Directions:
1. Heat oil and butter in a large saute pan over medium heat. 
2. Pound chicken flat using a meat mallet, then dredge in flour. 
3. Fry chicken in the oil and butter mixture until chicken is cooked through; approximately 3-5 minutes per side. 
4. Place chicken in a baking dish and pour the Sun Dried Tomato Cream Sauce over the top. 
5. Bake at 350 degrees for 15 minutes. Serves 4. 

Sun Dried Tomato Cream Sauce
1/3 c. Sun Dried Tomatoes, chopped
1 tsp. Butter
1 tsp. All-Purpose Flour
1 Garlic Clove, minced
1 tbsp. Fresh Basil, chopped
1 Scallion, chopped
2 tbsp. Pecorino Romano Cheese, grated
1 c. Heavy Cream
Salt and Pepper, to taste

Directions:
1. Melt butter in a saucepan; then add in the tomatoes, basil and scallions and cook approximately 1-2 minutes. 
2. Add in the flour, cheese and heavy cream and bring to a boil; then let simmer for 5 minutes until sauce is slightly thickened. 

Enjoy!  

Gemelli with Italian Sausage, Sun Dried Tomatoes and Creamed Spinach

Today is National Sausage Day so I thought I'd share one of my favorite meals with you. Both of our daughters cheer during the fall season for football which means a lot of last minute, quick dinners are needed. By the time they get home from school, do their homework then head out to practices, it doesn't leave much time for dinner preparation. And no, I still haven't figured out how to cook meals while in transport but I'm working on it! This one is packed with wonderful flavors and only takes about 20 minutes from start to finish. As much as I love fresh vegetables, I like to keep things like frozen spinach and broccoli on hand for quick, last minute toss in's for pasta dishes like this one. Just add a tossed salad and dinner is served! 

Gemelli with Italian Sausage, Sun Dried Tomatoes and Creamed Spinach
1 lb. Gemelli Pasta
1 tbsp. Extra Virgin Olive Oil
6 Links Italian Sweet Sausage, casings removed 
1/2 c. Sun Dried Tomatoes, chopped
1 Garlic Clove, minced
1/4 c. Red Onion, chopped
1 c. Creamed Spinach (I used Seabrook Farms)
1/2 c. Low-Sodium Chicken Broth
1/4 c. White Wine


Directions:
1. Cook pasta according to package instructions; set aside. 
2. While the pasta is cooking, heat the oil in a large saute pan, then add in the sausage. Break it apart and cook throughout until there is no pink left. 
3. Add in the onions, garlic, and sun dried tomatoes and saute until the onions start to become soft; then add in the creamed spinach. 
4. Mix well, then add in the chicken broth and white wine; then let simmer 5 minutes. 
5. Add in the cooked pasta and mix well. Serves 6. 

Enjoy! 

*Tip: For a healthier option, substitute turkey sausage and whole wheat or whole grain pasta. 

Greek Black Bean Sliders

Today is National Cheeseburger Day and who doesn't love a good cheeseburger every now and then! So to honor this event, I decided to try a burger that I have never eaten, let alone make...the black bean burger! According to an article last fall on DoctorOz.com, eating beans several times per week may lower the risk of diabetes, heart disease, colorectal cancer, and helps with weight management. Since beans are hearty, they fill you up faster causing you to eat less. If you haven't noticed, I have this new found love for beans. I never particularly cared for them growing up, but I've been trying to incorporate them more and more into my family's diet. I originally tried to make these even healthier by grilling them, but they just flattened out into a big, old bean mess; so frying them in small amount of oil was definitely the way to go. 

Since it is Cheeseburger Day, I opted to put the cheese on the inside (my personal preference) since I don't eat the slider bun, but you could also sprinkle it on top before adding it to your bun.  This distinctive burger was loaded with my favorite flavors and was much easier to make than I had originally thought. The kids and I loved them though hubby is in London on business so he'll just have to wait to try them tomorrow (if there's any left that is!) ;)

Greek Black Bean Sliders
1-15oz. Can Black Beans, rinsed
3 tbsp. Scallions, chopped

1/2 tsp. Dried Oregano

1/4 c. Feta Cheese, crumbled

2 Garlic Cloves
1/3c. Sun Dried Tomatoes
1 Portobello Mushroom, rough chop
1/2 c. Oats (I used Old Fashioned Quaker Oats)
Extra Virgin Olive Oil
8 Slider Buns (I used Kings Hawaiian, the kids favorite!)

Directions:
1. Place the black beans in a bowl and mash them with a fork. 
2. Add in the scallions, oregano and Feta cheese
3. Add the garlic, sun dried tomatoes, and mushroom to a food processor. Pulse until the pieces are finely chopped and add to the beans. 
4. Next, add the oats to the food processor and pulse until they are finely ground; then add these to the bean mixture. 
5. Mix all ingredients together until well blended; then divide into eight portions. 
6. Roll each portion into a ball (about 2-3"), then flatten. 
7. Heat a non-stick frying pan and drizzle some oil on the pan (about 1-2 tbsp). Add the bean burgers and brown about 2 minutes per side. Remove from pan and let drain on paper towels to remove any excess oil. Makes 8 sliders.

Enjoy! 

*Time SaverTip: Make burgers the night before, then keep refrigerated. When ready to eat, place burger on a paper towel lined microwave safe dish, then cook on high for 1 minute or bake at 350 degrees for 5-8 minutes until heated through. 

*Nutritional Information Per Burger (without the bread): Calories 93, Carbs 15.3g, Fat 1.8g, Protein 5.4g, Fiber 3.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Shared at Amee's Savory Dish 9/28/12

Mediterranean Quinoa Salad

Quinoa (pronounced keen-wah) is a gluten free seed originally from the Andean region of South America. It has a mild, slightly nutty flavor and can be used as a substitute for rice or couscous. Quinoa contains eight amino acids and many people eat it to reduce their consumption of meat. It is also a good source of fiber and contains B vitamins and iron. I have only tried making this once before and served it hot as a side dish and the family hated it. I thought it was ok, but not something I'd make again, but I vowed to give it another try this time making a cold salad with it. AND, since I was sent home with 2 bags of it from the food conference I went to recently, this past weekend seemed like as good a time as any. 


Of course, I gave it my own flare with some of the flavors I love to use most and voila! I have a new salad that my family LOVED. It was filling and flavorful and I will definitely be experimenting with it again. 

Mediterranean Quinoa Salad
1 1/2 c. Water
1 c. Organic Quinoa
12 Kalamata Olives, pitted and chopped
1/4 c. Sun Dried Tomatoes, chopped
1 Scallion, chopped
1/4 c. Reduced Fat Feta Cheese Crumbles
1/4 c. Balsamic Vinegar
1/4 c. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Add water to a pot and bring to a boil. Add in the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes. Fluff with a fork and let cool. Add to a bowl along with the olives, tomatoes, scallion, cheese, vinegar and oil. Mix well and refrigerate. Serves 8 (1/2 cup). 

*Nutritional Information: Calories 191.2, Carbs 18.6g, Fat 11.4g, Protein 4.8g, Fiber 1.8g

Enjoy!

*Calculations based on ingredients entered into Sparkpeople and may not be 100% accurate.


Shared on Amee's Savory Dish 5/25/12

Chick Pea Salad with Artichoke Hearts & Sun Dried Tomatoes

There was a time when I refused to eat any beans at all. But as I got older, and wanted to add some variety into our diets, I slowly started to introduce them into our meals. I guess they're right when they say your taste buds change every so many years because now, I LOVE them! If eaten alone, yes, they can taste a little bland, but add some of my favorite Mediterranean flavors like artichoke hearts, sun dried tomatoes and fresh lemon juice and you have a zesty, new salad that can be eaten alone or served as a side  dish. This salad was delicious and very filling. I ate it for lunch for several days and the longer it sat, the more lemony it became. 

Chick Pea Salad with Artichoke Hearts & Sun Dried Tomatoes
1-15oz. Can Chick Peas (Garbanzo Beans), rinsed
3 Whole Artichoke Hearts, chopped
10 Sun Dried Tomatoes, chopped
2 tbsp. Fresh Parsley, chopped
1 tbsp. Extra Virgin Olive Oil
1 Lemon, zest and juice
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper


Mix all ingredients together in a bowl and refrigerate until ready to serve. Makes 5-1/2 cup servings. 

*Nutritional Information: Calories 122, Carbs 19g, Fat 4g, Protein 5g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Shared on Amee's Savory Dish Fit and Fabulous Friday's 6/1/12

Balsamic Risotto with Grilled Chicken, Fresh Spinach and Sun Dried Tomatoes

Just the mention of the words "losing weight" sets me off in a carb frenzy. I can't get enough. It's like the last hurrah or something. Like I'm never going to eat carbs again...EVER! Well, after reading Lauren's blog last week about the 3-5 day Jump Start, what do you think I did? Made this risotto for dinner of course! I know it was only going to be a week of no carbs and logically I know it's all psychological, but my body was telling me I had to have them nonetheless. Besides, I hadn't made a good risotto since January...that's almost 4 WHOLE MONTHS! This was delicious and since I added some meat and veggies to it as well, it was the perfect all-in-one meal, especially since my family was on different eating schedules this particular day. It heats up wonderfully!


Speaking of the Jump Start, it's Day 3 if you started on Monday. Do you feel a difference yet? Let me know how it's going! xo

Balsamic Risotto with Grilled Chicken, Fresh Spinach and Sun Dried Tomatoes
2 c. Arborio Rice
1 tbsp. Butter
1/4 c. Sun Dried Tomatoes, chopped
2 Cloves Garlic, chopped
Zest of 1 Lemon
4 c. Fresh Baby Spinach, rinsed and stems removed
1/4 c. Balsamic Vinegar
6 c. Low-Sodium Chicken Broth
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1-6oz. Boneless Chicken Breast, grilled


In a large, non-stick saute pan, melt butter and add rice. Saute for about 3 minutes until the rice starts to lightly brown, then add in tomatoes, garlic, lemon zest and spinach. Stir for about 2-3 minutes until the spinach starts to wilt then add in the vinegar until it has absorbed into the rice. Reduce heat to low and add one cup of chicken broth at a time, allowing the liquid to evaporate after each addition. Add in the cooked, grilled chicken, salt and pepper when the last cup of liquid has been added. Makes 8 - 1 cup servings.  


Nutritional Information per 1 Cup Risotto: Calories 187, Carbs 22g, Fat 5g, Protein 14g

Don't I wish! =)

Enjoy!


PS. You still have until 9pm EST today to enter the Chinet Bakeware Giveaway! 




Shared at Amee's Savory Dish Fit and Fabulous Friday's 5/4/12

Mediterranean Stuffed Flank Steak

I love that the weather is getting warmer (well most days) which allows me to grill more often. Yes, technically I know I could grill all the time for those die-hard year-round grillers out there, but there is something about trekking outside in the cold/snow that doesn't make it very appealing. So when shopping recently, I purchased a flank steak and couldn't wait to experiment with a new way to prepare it. I only started stuffing them myself several years ago after buying them already done at the butcher. Once you get the hang of it, it's really quite simple. You just have to make sure to roll and tie the meat tightly together. I also found that if you prepare it hours before you actually need it, then refrigerate it after cutting them down into the 6 portions, it does hold up better on the grill (very little oozing out!). And don't get me wrong, those two end pieces don't look as pretty as the rest, but they certainly taste the same. This combination of sun dried tomatoes, Kalamata olives and feta cheese was like heaven in your mouth and even if you don't like beef, it would also make a nice filling for stuffing chicken or pork...hmm...maybe that will be my next experiment!

Mediterranean Stuffed Flank Steak
1 1/2-2 lb. Flank Steak
1/2 c. Sun Dried Tomatoes, chopped
2 Cloves Garlic, chopped
1/4 c. Fresh Basil, chopped
8 Kalamata Olives, pitted and chopped
1/2 c. Feta Cheese, crumbles
Kitchen String


Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness. Add the tomatoes, garlic, basil, olives and cheese to a bowl and mix well. Evenly spread the mixture on top of the steak, leaving a 1/2" border around all sides.  Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out to where you will slice them. Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling and grill until desired doneness.


Enjoy!  

Nutrition Facts per Serving

Calories 299, Carbs 3.8g, Fat 15.3g, Protein 34.2g, Fiber 1.2g, Sugar 1.8g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Shared on Caroles Chatter 5/19/12