Dinner is served! Chicken Cordon Bleu

Dinner is served! This week's What's for Dinner? Wednesday meal was Chicken Cordon Bleu. Normally, this meal is hard to enjoy if you're watching what you eat. However, with the few ingredient swaps made in this recipe >>, this French-inspired dish can be enjoyed guilt-free.

Looking for a different healthy dish?  Be sure to check out the Fit Armadillo Pinterest board to check out dinners from previous weeks>>

Have you ever enjoyed Chicken Cordon Bleu? What do you think of this recipe idea? Share your thoughts by leaving a comment below:

What's for Dinner? Wednesday: Chicken Cordon Bleu, A Healthy Trip to France for Your Tastebuds

Happy What's for Dinner? Wednesday! This week's recipe is one of my favorites from one of my favorite healthy cooking magazines, Clean Eating Magazine.  I love it because it's healthy, easy, AND fancy enough to share with special dinner guests.  Modeled after the super decadent French meal, this version of Chicken Cordon Bleu dish is big on taste, but not on fat.  Another reason to love it? It only takes 15 minutes of hands on time and just under 30 mins of total time to create.  Take a journey to France with me and serve some Chicken Cordon Bleu up tonight!  If you're an e-mail subscriber, you already know what you'll need.  If you're not on the A-List (Armadillo List, that is!), sign up HERE>> to get the ingredients for future meals delivered directly to your inbox each week!

I'm dedicating this recipe to my fans who stopped by for a What's for Dinner? Wednesday a few weeks back when I shared Swai, a fish, wrapped in proscuitto and some fans were a little uncertain about using the water dweller with the fancy land meat.  I have a hunch they'll enjoy this one!

Here is what you'll need to serve four this dish:

4 4-oz boneless, skinless thin-cut chicken breasts
4 large spinach leaves (no stems!)
4 wedges of Laughing Cow Light Blue Cheese
2 oz ham
1 pinch o' paprika
2 garlic cloves, minced
2 cups mushrooms, sliced
pinch o' pepper
1 cup nonfat Greek yogurt
2 tbsp Dijon mustard
4 tbsp chopped chives

How to whip it up:

Step One:  Preheat your oven to 400 degrees Fahrenheit (we're really not in France anymore!).  Take out your chicken and get ready to layer on the goodness. Start with a layer of spinach, one leaf per chicken breast. Next, spread on a layer of your laughing cow cheese.  Top each chick off with 1/2 a slice of ham.  Once you have these three layers in place, roll up the chicken tightly and sprinkle each piece with a pinch o'paprika.  Place your chicken in a glass baking dish and set it to cook for 20 minutes.

Step Two: As your chicken rolls bake, cook up your mushrooms. Spray a skillet with cooking spray and set it to medium-high heat.  Once your skillet warms up, add your garlic and cook it for one minute before adding in your mushrooms and pepper.  Continue to stir in the ingredients together for 10 minutes before removing them and setting them aside.

Step Three: Before you get back to that chicken, prep the sauce by mixing together your yogurt, mustard, and chives.  

Step Four: Check on your chicken. Once it's cooked through, take it out of the oven and place each breast over 1/4 of your mushrooms before drizzling 1/4 of your yogurt mustard sauce on top.

And you're done! Super easy, but super impressive as well.

What do you think? Would you try this recipe? Know someone who would? Share it! Then leave your comments below: 

Dinner is served! Swiss Chard and Spinach Tart

Dinner is served! This little slice of goodness is a piece of Swiss Chard and Spinach Tart.  At the Fit Armadillo household it was served over a bed of salad for even more nutritious goodness.

By combining the Swiss chard and spinach with ricotta and feta cheeses and eggs, the veggies are slightly masked making it easy to trick a picky eater into enjoying loads of healthy vitamins and nutrients.  If you haven't tried Swiss chard yet, this recipe is a great way to do a trial run of the healthy green (and red and orange if you count the colorful stalks).

Want the full recipe? Visit the link HERE>>

Did you know I share the ingredients lists for every What's for Dinner? Wednesday meal with my newsletter subscribers? It's true! Get in on the fun by signing up HERE>> and also enjoy my free goal setting eBook.

What do you think of this savory tart? Share your thoughts with a comment below:

What's for Dinner? Wednesday: Swiss Chard and Spinach Tart for Your Sweetheart!

Happy What's for Dinner? Wednesday! Last week my husband asked if I could please find a recipe that used Swiss chard.  It might sound like a weird husband recipe request, but his leafy green veggie is one of the last survivors of our balcony garden.  In response to his request, I found a recipe on Eating Well for a Swiss Chard tart and adapted it slightly to make it more healthy.  The result is the vegetarian-friendly recipe for Swiss Chard and Spinach Tart for Your Sweetheart that I'm sharing with you today!

Ready to make your own tart? Here are the ingredients you'll need:

Crust:

• 3/4 cup whole-wheat pastry flour

• 3/4 cup all-purpose flour

• 1 tsp thyme

• 3/4 teaspoon salt

• 3/4 teaspoon pepper

• 1/4 cup extra-virgin olive oil
• 1/3 cup + 1 tablespoon cold water

• 
  

Filling: 

• 4 cups chopped Swiss chard

• 4 cups baby spinach

• 2 tablespoons minced garlic

• 2 large eggs

• 1 cup part-skim ricotta cheese

• 1 teaspoon lemon zest

• 1/8 teaspoon freshly ground pepper

• 1/3 cup crumbled fat free feta cheese

How to Make Your Dinner Tart for Your Sweetheart:

Step One: Make your crust.  Start by preheating your oven to 400 degrees.  Then gather your crust ingredients.  In a bowl mix together your flours, thyme, salt, and pepper. Once these dry ingredients are mixed, you're ready to add in the wet ones. Continue to stir all of your crust ingredients together until you form a mix of dough consistency.  Knead your dough into a ball and then place it in the freezer for 5 minutes so it's easier to work with.  

Step Two: While your dough is enjoying it's cool-off period, organize your filling ingredients. Separate the stems of your Swiss chard from the leaves and chop up the greens from the chard and your spinach.   Mince your garlic and zest your lemon. Measure out your ricotta and feta cheeses.  

Step Three: By now your crust should be ready to roll out.  Use a rolling pin to make the crust thin enough to fit in a 9 x 9 inch pan and have enough extra length to cover the sides of the pan.  Then spray your tart pan with cooking spray and press the dough so it fits along the bottom and sides of the pan. Pop your pan in your preheated oven and keep it cooking unit the crust is firm and lightly brown (about 20 mins).  

Step Four: Finish up your filling! Spray a large skillet with cooking spray and allow it to warm up to medium heat.  Add your chard stems and cook them until they are tender (about 2 mins will do).  Next, add your garlic and mix it in with the chard stems for about 15 seconds before you add the rest of your green leaves.  Add the spinach and chopped chard along with 2 tablespoons of water to your skillet and continuing cooking for 3 mins so that the leaves are tender.  When you're done, drain out the water from your greens.

Step Five: While your greens dry out a little, combine the remaining filling ingredients.  Whisk together your 2 eggs, cheeses, lemon zest, and a pinch of pepper in a large bowl.  Then add your greens to the mix.  By now your crust should be done cooking.  Pour your filling into the crust and bake the tart until it is lightly browned (about 30 mins). 

Step Six: Serve up your Swiss Chard and Spinach to your Sweetheart! It goes great over a bed of greens.

Are you going to try this recipe? Have you ever had your husband ask you to cook with an ingredient you never thought he cared about? Share your thoughts below.  To see the recipe when it's finished, don't forget to stop back by tonight!

Dinner is served! Sweet Potato + Spinach Quesadillas with a side of Pickled Onions

Yummy yummy in my tummy! Here's the finished product for this week's dinner: Sweet Potato + Spinach Quesadillas.  It's hard to tell that these quesadillas are filled with nutritious spinach and sweet potatoes and pack a punch of dietary fiber, vitamin B6, iron, potassium, Vitamin A, Vitamin C and Manganese, but it's true! Ready to try it out for yourself? Find the full recipe HERE.

Are you going to try this recipe? Let us know what you think of it with a comment below:

What's for Dinner? Wednesday

Happy What's for Dinner? Wednesday! This week I'm sharing a delicious Spinach and Sweet Potato Quesadilla recipe I modified from Health.  It's a very vibrantly colored dish, chock full of vitamins, and tasty to boot!  I'm getting hungry for another one just thinking about it right now.  But, I will stay focused.  I wouldn't want to get spinach all over this post!

Want to join us in this unique twist on Mexican cuisine? Here's what you'll  need to serve 4 people:

• 1 lb of sweet potatoes
• 1 cup vinegar 
• 1/2 cup Splenda 
• 4 black peppercorns
• 1 large red onion, sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 flour tortillas
• 5 cups baby spinach 
• 1 cup shredded part-skim cheddar 
• 1/2 lb of cooked diced chicken (cook while potatoes cook or ahead of time)
• olive oil cooking spray

Step One: Stab your sweet potatoes with a fork (they really didn't live up to their name so don't feel bad) and then microwave them on high for about 15 minutes or however long your microwave will take to make them soft.  Warning: They will sound like they're screaming as they release steam.  Don't worry!  They want to be cooked.

Step Two: As you're waiting for your sweet potatoes to calm down, pickle your side of onions!  Find a medium saucepan and add your vinegar, splenda, and peppercorns. Boil this mix until the sugar is dissolved.  When you can't see any more of the sweet stuff, pour this boiling mix over your red onions and let them sit for 10 minutes before draining the liquid off.

Step Three: By now your potatoes should be cooked! Yay for multi-tasking!!  Take out the sweet potato flesh and mash it and your salt and pepper in a separate bowl.  Next, spread 1/4 of your potato mix over a tortilla and add 1 cup of spinach, 1/4 cup of cheddar, 1/4 of the diced chicken, and another tortilla.  

Step Four:  From tortilla to quesadilla! Heat a skillet coated with cooking spray on medium-high heat.  Add your quesadilla in training.  Cook for 3 minutes on each side so that the cheese melts. Mmmm does that smell bueno!  Repeat to make 3 more quesadillas. 

Serve your quesadillas with 1/4 cup of your pickled onions.  Enjoy more calcium than a glass of milk when you have a fiesta with these quesadillas!

Thinking of trying this recipe? Share your thoughts with us by posting a comment below: 

Dinner is served! Greens, Eggs, and Spaghetti

 

Dinner is served! Tonight I made Greens, Eggs, and Spaghetti.  I didn't have to persuade my hubby to try it them, but I almost wish I did because I would have loved the excuse to go on a train, boat, and more while trying to encourage him Sam I Am style!

This meal features three greens: Swiss chard, parsley, and spinach.  The second two greens are used to make a pesto sauce with some walnuts.  The egg is a fun way to incorporate some protein with your spaghetti.  The entire meal is chock full of nutrients!  To see the full recipe click HERE.

Did you try this dinner? We'd love to see your photos or hear your thoughts! Post a comment below to let us know what you're thinking:

What's for Dinner? Wednesday

Happy What's for Dinner? Wednesday! This week I'm cooking up a recipe Dr. Seuss would have loved: Greens, Eggs, and Spaghetti.  This recipe was inspired from one I found at Health Magazine when looking for a way to use up the extra Swiss chard in our garden.  Grab your greens, eggs, and spaghetti and get ready to cook!

Here's what you'll need to serve six people:
  
1 16 oz box of whole-wheat spaghetti
1 bunch Swiss chard 
1 cup packed parsley 
1/2 cup packed spinach 
1/4 cup walnuts, toasted 
1 garlic clove
2 teaspoons olive oil
Olive oil cooking spray  
1 teaspoon lemon zest 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
6 large eggs

Prep Step: Toast your walnuts while you read over the recipe!

Step One:  Boil up a pot of water and cook your spaghetti.  For the exact amount of water and time you'll need to get the job done, check the package directions.

Step One point Five: While your pasta is cooking, grab your greens.  Chop up the parsley, spinach, and Swiss chard.  Set aside the Swiss chard. This will be added directly to the pasta.  The other greens will be used to make a pesto sauce.  By now your walnuts should be toasted.  Throw  them, the parsley, spinach, garlic, olive oil, lemon zest, 1 tablespoon of water, and a pinch of salt  and pepper into your food processor.  Process until you have achieved a chunky consistency. Proceed to step two to check on your pasta.

Step Two: Once your noodles have successfully achieved your preferred firmness, drain out all but 1/4 of the water in your pot and set them aside.  Add your chopped Swiss chard to the warm water and boil it for about 5 minutes.  When it's done, pour out the excess water and add the Swiss chard back and your pasta to a serving bowl. Mix in the pesto sauce you made.  Add extra water if the sauce is too thick.

Step Three: Egg time! Heat a skillet over medium-high heat and coat with olive oil cooking spray.  Cook your eggs so that the whites are firm, but the yolks are only partly cooked (or to your liking).  As you cook each egg, season it with salt and pepper.  

Step Four: It's dinner time! While each egg is cooking, dish out a serving of pasta and then top it with your cooked egg.  Enjoy your Greens, Eggs, and Spaghetti!  

If anyone says they don't like greens and eggs in their pasta, pull a few phrases out of your old Dr. Seuss book and challenge them to try them in a tree, in a car, anywhere or you won't let them be!

Are you planning on cooking with us tonight? Share your thoughts with us by posting a comment below: 

Dinner is Served! Pumpkin Pizza Pie

Just in time for Halloween we found an AWESOME pizza recipe from our friends at the American Council on Exercise.  Usually when we share recipes with our fans, we've tried them out first.  However, when we saw this cool recipe idea a few days before Halloween we decided to take a risk and share it pre-trail run.  Well, we made this Pumpkin Pizza Pie and it was absolutely amazing!  It reminds us of a pizza version of those delicious Trader Joe's butternut squash raviolis we are so obsessed with that we have to avoid TJ's in order to not try to live off of these pasta pockets of goodness.  If you didn't make this pizza tonight, try it out tomorrow.  We think you'll love this Halloween inspired delight. The pumpkin is found in the sauce.  The original recipe uses olives and peppers and some extra cheese which we decide not to use tonight, however, these toppings can make the pizza even more festive if you use them to make a Jack-o-Lantern type face.

Did you try this pizza? If not, what are you waiting for?!  Let us know your thoughts with a comment below: 

What's for Dinner? Wednesday

H-A-L-L-O, ho, ho, W-E-E, eh, eh, N (anyone remember this song from the third grade...or just us?) Only 1 more day until Halloween! That's why we're making Pumpkin Pizza for this week's What's for Dinner? Wednesday meal.  We found this recipe on the American Council of Exercise's website and had to share it with you.  Check the site for some other great healthy Halloween ideas here. Now let's make that pizza!

Here is the list of the ingredients you'll need for your Pumpkin Pizza Pie:

1 pound whole-wheat pizza dough, thawed if frozen
1/2 cup tomato sauce look for a no sodium or sugar added option
1 cup pumpkin puree
1/2 cup grated Parmesan cheese
1 cup shredded part skim mozzarella cheese
1/2 tsp. garlic powder
4 olives, sliced horizontally so they make round circles
3 slices red bell peppers
3/4 cup spinach
Ingredients for a side salad (we love ours with balsamic vinaigrette)

Step One: Preheat your oven to 450 °F and prepare your pizza dough.  Clean a spot in your kitchen so you can roll out your dough.  Then sprinkle some flour down so the sticky ball won't stick to you (after making pita bread this weekend and laughing about this step we advise you to just do it! While we appreciated our hubby getting us out of our sticky situation during the football game, it wasn't our finest hour). Roll the dough out on your stick-resistant surface and then transfer it to a baking sheet that you've also sprinkled with flour.  By now your oven should be heated up so you can move your pie to the oven and bake it for 8-10 minutes.  While you're waiting, clean your formerly clean surface and move on to step two.

Step Two:  Grab a bowl and mix together your tomato sauce, pumpkin puree, and garlic powder.  Once your pizza crust is done baking in the oven, spread your Halloween inspired sauce on top and top it with your cheeses. Then add your additional toppings.  You can arrange them to make a Halloween face or just mix them all up (that's how they'll be in your tummy anyways). When you're done, put your pizza back in the oven and bake it for 10-12 minutes or however long it takes for your cheese to melt.

Step Three: Slice up your Halloween Pumpkin Pizza Pie and serve it up to your almost goblin and ghouls.

Feeling inspired to make your Pizza Halloween ready? Not so sure about adding more veggies to your pie? Share your thoughts with us by commenting below:

Dinner is served! Single Serve Lasagna Rolls

Here's the final product for What's for Dinner? Wednesday: Single Serve Lasagna Rolls!  It's hard to tell from this view, but this lasagna roll is chock full of spinach in addition to a blend of four cheeses.  We love this recipe because it helps us practice two healthy living tips: portion control and meal planning. The single serve size allows you to know just how much you're eating.  Since these rolls can easily be frozen, pack some extras in tin foil and heat them up on a busy night.

Did you make these lasagna rolls? Would you try them? Let us know your thoughts by commenting below: 

What's for Dinner? Wednesday

Happy What's for Dinner? Wednesday! Today we're making a healthier version of a comfort food favorite: lasagna!  We love this recipe because it makes it easy for you to practice two tried and true healthy eating tips.  What are these healthy eating tips, you ask? Portion control and meal preparation.

Go to a restaurant these days and it's hard to find a meal that doesn't contain close to 100% of your daily caloric needs because of out of control portion sizes.  With portion sizes out of control everywhere you look, it can be hard to figure out what to serve at home as well.  For this meal you'll be able to easily see how many portions you are serving.

Another reason it can be hard to eat healthy is that life can get pretty busy.  When you are running out of hours in the day and starving, the last thing you'll want to do is run to the grocery store to cook up a healthy meal.  Especially if you can buy something that's already made for you - healthy or not! This week's meal can also be a part of your healthy meal preparation plan for those busy nights.  How? Instead of preparing your lasagna as one dish, you'll make lasagna rolls.  Each roll is about 250 calories and can be frozen individually so you can easily reheat one or more on one of those chaotic days coming up this holiday season!  Excited to practice portion control and meal preparation with one easy meal? So are we! Here are your ingredients:

Makes 10 Lasagna Rolls:

10 whole wheat lasagna noodles
24 oz marinara sauce (no sugar added)
1 tablespoon olive oil
2 cloves garlic, minced
6 cups baby spinach, loosely packed and chopped
1 cup low-fat ricotta cheese
1 1/2 cups part-skim, shredded mozzarella
1/2 cup non-fat cottage cheese
1 egg white
1 teaspoon dried oregano
Pinch of sea salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese

How to make lasagna rolls Garfield would be proud of:

Step One: Preheat your oven to 425 degrees.  While it's warming up, get out a 13" x 19" casserole dish and spread 1 1/4 cups of your marinara sauce along the bottom and boil water in a pot so you can cook your lasagna noodles.  When the water is ready, cook the noodles for 8 minutes.  Drain the noodles and set them aside.  If you're feeling adventurous, you can start step two while cooking the noodles. Just don't try this with more than one person in the kitchen (trust us, it will not end well).

Step Two: Take out a large skillet and add your olive oil.  Heat your oil over medium-low heat and add in your minced garlic.  Saute the garlic for about 1 minute or until it is fragrant (did we mention this recipe will help keep any vampires away? You're welcome!). Next add your chopped spinach and cook it until it wilts (about 3 minutes more).

Step Three: In a large bowl, mix together the contents of your skillet (garlic + spinach) with your ricotta, 1 cup of your mozzarella, cottage cheese, egg white, oregano, salt and pepper. Can you tell this is going to be good? Mmmmm....

Step Four:  Flatten your lasagna noodles on a clean work surface and spread 1/4 cup of the cheese/spinach mix over each noodle.  Roll the noodle by starting at the end closest to you.  Once your lasagna roll is rolled up, place it seam side down on the bed of marinara in your 13" x 9" pan. Continue this process for all 10 noodles.  Then add another cup of marinara over your rolls and sprinkle them with the rest of your mozzarella and Parmesan cheeses. 

Step Five: Cover your pan and lasagna rolls with aluminum foil and bake them for 20 minutes, or until your cheeses are bubbling. (You'll probably smell the cheesy goodness before then - mmm mmm mmmm!)

Step Six:  Take your lasagna rolls out of the oven and serve them to your guests.  You'll have extra marinara so, add some to the top if you wish (you'll want to heat it up a little first). We love these lasagna rolls with a side salad made of any leftover spinach, fresh tomato and balsamic vinegar. However, feel free to add your own side of choice.

Step Seven (optional):  If you have some rolls left, pack them up and put them in the freezer so you can make this meal again in 5 minutes or less! Wrap them in tin foil and freeze for up to three months, however, you'll probably use them before then.  To reheat out of the freezer warm on low for 1-2 minutes and then on high for 1-2 minutes. 

Are you going to try this meal with us? How do you prepare for busy nights? Share a thought with us by posting a comment in the space below:

What's for Dinner? Wednesday

It's Wednesday again! This week we're cooking Chicken Blue-Cheese Stuffed Potatoes.  This recipe sounds super decadent, but it's actually super nutritious! Many fad diets have given potatoes and carbs a bad name.  We think this is a real shame because potatoes actually have a lot of wonderful nutrients.  If you enjoy your potatoes with the skin on, you'll provide your body with vitamin C, vitamin B6, potassium, manganese, fiber, and antioxidants. This recipe is originally from our favorite magazine, Clean Eating and we're excited to share it with you!

What you'll need to serve this meal to six:
6 russet potatoes with the peel left on (maximize your nutrients!)
Olive Oil Cooking Spray
1/2 lb boneless, skinless chicken breasts, chopped into 1/4 in pieces
1/4 tsp ground black pepper
1/2 tsp sea salt
2 tsp olive oil
3 oz baby spinach
1/2 small onion chopped
1/4 cup reduced-fat blue cheese
2 tbsp low-fat cream cheese
1 tsp lemon juice

How to make it:

Step One:  Preheat your oven to 400 degrees. Stressed out from the week? Grab a potato in one hand and a fork in the other and get out some aggression by poking holes into your potatoes.  When you're done, hide the evidence by wrapping your potatoes with foil.  Place your foil wrapped potatoes in a large baking dish misted with cooking spray and bake until the potatoes are tender (45 mins-1 hr).

Step Two:  Season your chopped chicken with salt and pepper.  Heat your olive oil in a large skillet over medium-high heat and cook your chicken for 5-7 mins. Once your chicken is cooked through, remove the chicken from the skillet and add your spinach and onion.  Saute these veggies over medium-high heat until the spinach is wilted.  Set the spinach and onions aside.

Step Three: Cut your baked potatoes in half lengthwise and scoop out the centers.  In a large mixing bowl, mash the potato insides.

Step Four:  Mix together the potato meat, chicken and veggies, blue cheese, cream cheese, and lemon juice.  Then spoon the mixture into your hollowed out potatoes.  Place the potatoes on a baking sheet misted with cooking spray.

FINALLY: Bake your stuffed potatoes for 10 to 15 mins at 400 degrees or until the potatoes are lightly browned. 

Are you going to cook with us tonight?  Let  us know your thoughts by posting in the comments below:

What's for Dinner? Wednesday

Happy What’s for Dinner? Wednesday!  Since starting “What’s for Dinner? Wednesday,” we’ve made one chicken dish and one fish dish.  Tonight we’re cooking up something completely different:  Pasta with Spinach-Ricotta Pesto and Seared Filet Mignon*.  Usually pesto is made with basil.  This recipe uses spinach as the main green leaf in the pesto sauce.  Pureeing the spinach leaves allows you to enjoy a greater amount of the vegetable without all of the volume.  Your body will thank you for the extra vitamin C, folate, and beta-carotene.

*recipe originally from the July/Aug 2010 edition of Clean Eating

Here’s what you’ll need to make the recipe for you and one lucky guest:

4 oz of whole-wheat pasta (you can pick the variety)

1 clove garlic

½ c fresh parsley leaves

2 cups fresh spinach

1/4c part-skim ricotta cheese

1 tbsp low-sodium vegetable broth

4 oz filet mignon (or other lean steak)

How to put it all together:

1.     Cook your pasta of choice according to the directions on the package. When it’s done, be sure to drain your pasta well. Set the pasta aside in a serving bowl. 

2.     In a food processor, combine your garlic, parsley, and spinach until you have created a paste.  Next, add the ricotta and vegetable broth and continue to process the mixture until you have a smooth puree.  This is your pesto! Toss your pasta with your pesto sauce.

3.     Heat a cast-iron skillet over high heat.  When it’s hot, add your steak.  Sear the steak for about 2 mins per side (your actual cook time will depend on the thickness of the filet and the level of doneness you prefer).

4.     Allow the steak to stand on a cutting board for 3 mins so it can re-absorb its juices.   

5.   Slice your steak and arrange it on top of your pasta.

6.  Enjoy!

Are you planning on trying this dish? Let us know your thoughts on our menu choice and what you think by posting in the comments below: