Do you have the duel voices in your head? One voice is screaming for comfort food. “It’s January, it’s cold, and damnnit, I need me some warm deliciousness in a bowl.” But then there’s the other guy. The healthy one. He’s all, “um, didn’t we say we were going to try to eat better this year? Summer will be here before you know it.” Oh, the torture!!
I’ve been trying to eat soups because they take the chill off my bones and have a healthy edge (if you stay away from the cream-based soups, that is), but I can’t eat soup for every meal. So I’ve combined my love of comfort foods with a pretty healthy recipe from Cooking Light. Granted the mashed potatoes are probably not the healthiest, but I used
The house smelled amazing when I walked in after work. I love using my crock pot and definitely have to do that more often. Craig and I were eating dinner at 6:30! I don’t think we’ve ever eaten that early on a work night. Of
1 cup chopped onion
1 tablespoon olive oil
1 pound boneless top round steak
1 (14.5-ounce) can Italian-style diced tomatoes (with basil, garlic, and oregano), un-drained
1/2 cup beer
2 tablespoons molasses
1/4 teaspoon salt
salt & pepper (seasoning steak)
Place onion in an electric crock pot coated with cooking spray.
Season steak with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add steak and cook for 3 minutes on each side or until browned. Place steak over onion in crock pot. Pour tomatoes and beer over steak. Cover and cook on low for 8 hours or until steak is very tender.
Shred steak with a fork in crock pot. Stir in molasses and 1/4 teaspoon salt. Serve over mashed potatoes or rice.