Last night's weigh in at TOPS was a success!! I lost 6.6 pounds! Yay! This is the Biggest Loser trophy I got to bring home with me for the week, proudly displayed on my piano!
I would like to share one of the recipes that helped me this week. Everyone liked these kabobs! I wasn't sure what my husband was going to think of it since he's not big on fruit in meat dishes. But he said he really liked the sauce. It seemed a little more orangey and not as much Teriyaki flavored. We did deviate a little on the vegetables. As you can see in the picture, we added green pepper, red onion and zucchini, and Tim didn't put the green onions on the skewers. We also used the grill instead of the broiler since it's pretty hot outside and we didn't want to heat up the house.
I counted it as follows: 1 fruit; 1 veg; 4 protein (This is not counting the rice because I am not eating the rice.)
Orange Teriyaki Beef Kabobs
2 small navel oranges
1 1/2 cups orange juice
4 tablespoons teriyaki sauce
2 tablespoons Dijon mustard
2 packets Splenda
4 garlic cloves, minced
1/4 teaspoon pepper
1 pound boneless beef sirloin steak (1 inch thick)
16 large fresh mushrooms
16 medium green onions, cut into 2-inch pieces
2 teaspoons tapioca powder
4 teaspoons cold water
Hot cooked rice
Remove peel and pith from oranges. Separate oranges into sections. In a bowl, combine orange juice, teriyaki sauce, mustard, Splenda, garlic and pepper. Cut beef into 1-inch cubes; place in a resealable plastic bag. Add oranges, mushrooms, onions and half of marinade. Seal bag; refrigerate overnight. Refrigerate remaining marinade for sauce.
Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef, oranges and vegetables. Broil 3 inches from heat for 15-20 minutes or until meat reaches desired doneness and vegetables are tender, turning often.
In a saucepan, combine tapioca powder and water until smooth. Stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes. Serve over kabobs and rice.
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