Rosemary Steak and Tomatoes Skillet Dinner
Rosemary Steak and Tomatoes Skillet Dinner
I used to create this meal as a college student but had totally lost track of it. One of my favorite recipes and it slipped my mind as the years went on! Goes to show you why having a good record of healthy recipes is important for staying on track after Bariatric Surgery! (Also, you’re probably thinking “who cooks this as a college student?” But don’t you forget…I was studying food and nutrition!)
Gastric Sleeve and Gastric Bypass patients – I think you’ll really enjoy this meal. The rosemary is so fragrant and the aromatics are pleasing way before you even take the first bite. When your post-op WLS diet gets boring, meals like this keep you on track. Keep excitement in your food! I also love the flavor and texture added in with the reduced-fat feta cheese. Steak is so filling, this meal will last you for quite a while! (Unless you have to share…)
Rosemary Steak and Tomatoes Skillet Dinner
Ingredients
- 1 lb boneless beef sirloin steak, cut into thin strips
- 2 tbsp fresh chopped rosemary or 2 tsp. dried rosemary
- Grated peel and juice from 1/2 of a lemon
- 2 carrots, shredded
- 2 cups chopped tomatoes
- 1/2 cup reduced fat crumbled Feta cheese
Instructions
- Cook and stir meat in a large skillet on high heat until browned.
- Add rosemary, lemon peel and juice. Heat 2 minutes. Stir in carrots. Heat 2 minutes.
- Remove from heat. Let stand 5 min. Top with tomatoes and cheese.