A New Heart...

One of my favorite Precept Bible studies is Covenant.  I learned a lot about the hope that God weaves in throughout the Old Testament in the midst of disobedience and laws.  That hope culminates in Jesus and we can live in hope daily because of his sacrifice and the help we get from the Holy Spirit, who lives in those of us who have accepted God's free gift of salvation in Jesus.

One of the evidences of that hope is the new heart God promises in Ezekiel 36:26 and 27:

Moreover, I will give you a new heart

and put a new spirit within you;

and I will remove the heart of stone from your flesh 

and give you a heart of flesh.

And I will put My Spirit within you 

and cause you to walk in My statutes,

and you will be careful to observe My ordinances.

Fly Lady

Wednesday is Anti-Procrastination Day!  Knock a few projects off your list of things you just haven't gotten to yet.  If you tend to get side-tracked, set your timer to keep yourself moving.

Remember to do your Morning Routine and Before Bed Routine - makes our hectic lives easier!

This Week's Recipe - Slow & Smothered Beef Steaks

Clean Eating

This has become a new healthy favorite of ours.  Each time I make this, my honey tells me that it is a keeper and comments several times about how good it is while he's eating. That makes me happy!

Note:  You will notice in the pictures that I only used cauliflower instead of a potato-cauliflower mix.

 

Serves 4.  Hands on time: 17 minutes

Total time:  1 hour, 22 minutes

Calories per serving: 285

STEAKS

2 Tbsp whole grain flour

olive oil cooking spray

1 lb lean top round beef, trimmed of fat, tenderized and cut into 4 pieces

1 cup thinly sliced onion

2 cups low-sodium beef broth (I've used chicken broth, too)

1 Tbsp Worcestershire sauce

2 dried bay leaves

1/2 tsp fresh ground black pepper

1/4 tsp sea salt

POTATO/CAULIFLOWER MASH

12 oz Yukon gold potatoes, diced

8 oz fresh or frozen cauliflower florets (thawed, if frozen)

3 Tbsp skim milk

1/2 tsp garlic powder

1/4 sea salt

1/4 tsp fresh ground back pepper

1 Tbsp extra-virgin olive oil

Coat a medium-size skillet with cooking spray.  Add steaks and cook for 2 minutes on one side, until browned.  Set steaks aside on a plate.  

 Coat skillet again with cooking spray, add onion and cook for 4 minutes or until edges begin to brown.  

 Sprinkle flour evenly over top of onions, stir until well coated.  

 Gradually add broth, stirring constantly.  Stir in Worcestershire, bay leaves, pepper and salt.  

 Return beef and any accumulated juices on plate to skillet, cooked side up.  Spoon broth mixture over beef and bring to a boil.  Then reduce heat to medium-low, cover and cook for 1 hour, 15 minutes or until beef is very tender.

Meanwhile, prepare potatoes.  Fill a pot with 1 inch of water and fit with a steamer basket.  Place potatoes and cauliflower in steamer basket and bring water to a boil on high heat.  Cover and cook until potatoes are tender, about 7 to 8 minutes.  Transfer potato-cauliflower mixture to a large bowl and mash roughly with a potato masher or whisk.  Stir in remaining ingredients.

To serve, divide potato-cauliflower mixture evenly among 4 plates.  Add 1 steak to each and spoon onion gravy evenly over top.  Sprinkle with parsley, if desired.