My son is a Type 1 diabetic. So, I get all the publications from the American Diabetes Association. Their magazine, Diabetes Forecast, is awesome. It’s got great health information and recipes.

This article about choosing the healthiest beef (hence, steak) is a great tool. It explains a lot about how to get the most out of your beef-eating experiences.

And don’t we all want that in the end?

These heart-healthy steaks certified by the American Heart Association are some of my faves. Try ’em yourself!

And check out that Diabetes Forecast article here. Your heart, your body and your taste buds will thank you for it!

Photo courtesy of American Diabetes Association.

Wanna be like the Biggest Loser?

You know, that show on NBC?

I do. Those folks are focused, driven and they know their stuff.

That’s partly because they have the help of some very talented trainers . . . and chefs.

That’s where we come in. Chef Rocco DiSpirito created this amazing pepper steak as a healthy, tasty meal for Season 5’s Biggest Loser contestants.

Hey, if it’s good enough for them, it’s perfect for me.

See what YOU think!

Rocco’s Pepper Steak

Serves 4

3 -1/2 cups Free-Range Chicken Broth, low sodium
fresh ground pepper and NuSalt
1 cup short-grain brown rice
1 tablespoon extra virgin olive oil
12 Anaheim peppers
Pam spray
4 5-ounce portions lean beef tenderloin
1 vidalia onion, slice thinly
5 cloves chopped garlic
3 tablespoons balsamic vinegar
3 tablespoons cornstarch
1/2 cup Trader Joe’s Fat Free Salt-Free Marinara
1/2 cup Evaporated Fat Free Milk
1/2 cup chopped fines herbs (parsley, chives, tarragon and chervil)
pinch cayenne

DIRECTIONS

1. Bring 2 cups chicken broth to a boil in a medium saucepot. Season with NuSalt and add rice. Cover, turn down heat to a very low simmer and cook for about 1 hour or until rice is tender and liquid is absorbed. Fuff rice with fork and toss with olive oil. Keep warm.

2. Char Anaheim peppers over an open flame, turning to cook evenly, until skins are mostly burnt. Place peppers in a bowl and cover with plastic wrap for about 7 minutes to steam off skin. Remove as much charred skin as possible with a paper towel. Seed peppers and cut into rings about 1/2 inch thick.

3. Heat a large sauté pan over medium-high heat. Season steaks with pepper and NuSalt and spray pan with Pam. Sauté until golden brown, about 4 minutes per side. Remove steaks from pan and keep warm.

4. Spray pan with Pam again and add onions. Sauté until onions are starting to become tender, about 5 minutes. Add garlic and sauté for another minute. Deglaze with balsamic vinegar. Add 1 cup chicken stock to the pan and bring to a simmer. Mix remaining 1/2 cup chicken stock with cornstarch to make a slurry and whisk into pan. Stir in marinara and evaporated milk and bring to a simmer. Add peppers, cayenne and simmer until vegetables are tender. Return beef to the pan to reheat, for about 2 minutes. Stir in fines herbs. Serve with rice.

Recipe and logo courtesy of NBC.com.

Oh, ho ho.

Rich. Decadent. Saucy.

The Pioneer Woman says this sauce is almost a side dish on its own.

It looks dreamy.

Mixed with a tender ribeye, just brimming with its own juices? This recipe is absolutely mouth watering.

I am in love.

Check it out for yourself. . .

Grilled Ribeye Steak with Onion Blue Cheese Sauce

Ingredients

2 whole Ribeye Steaks

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

½ cups Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Faint.

Photo and recipe courtesy of Ree Drummond at ThePioneerWoman.com.