Sunday, October 18, 2015

Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans

Dinner Tonight: Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans

Cold morning out there again, 27 degrees! But it was another cool and sunny Fall day out. Started off my day with a Egg White Scrambled Egg on a toasted Healthy Life Whole Grain English Muffin. Also I had some Eckrich Turkey Sausage Links and a cup of Bigelow Decaf Green Tea. Not a bad way to kick start my day! Did a couple of loads of laundry for Mom and cleaned up some leaves outside. After that it's Sunday and it's NFL Football for the rest of the afternoon! For dinner tonight I prepared a Cubed Steak Sandwich w/ Fried Polenta and Vegetarian Baked Beans.

I rarely use Beef anymore but when I do it's usually my absolute favorite Cubed Steak, Meijer Cubed
Steak. When I go to Meijer I always pick up a package or two. The best Cubed Steak I have ever found by far. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Kroger Lite Wheat Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy. I'll have the other half for breakfast in the morning.

For one side I prepared Fried Polenta. It’s been a while since I had Polenta so when I was at Jungle
Jim’s Market my last visit I picked a roll up. I use Frieda’s Organic Traditional Polenta. it comes in a roll, so all you have do is slice it and then prepare it the way you want. To make it I’ll need Egg Beater’s, Progresso Italian Style Bread Crumbs, Kraft Reduced Fat Grated Parmesan Cheese, and Extra Virgin Olive Oil. To prepare it just lightly coat the slices in the Egg Beater’s and gently shake off the excess. Then dip each slice in the bowl of bread crumbs and coat well. Then I fried the slices, heated the Extra Virgin Olive Oil about 1/4″ deep in a skillet and fry the slices for 2-3 minutes on each side. They fry up golden brown with a nice crust, flavorful, and a moist center.

Then for another side I opened up a small can of Bush’s Vegetarian Baked Beans. I had tried these in a dish I prepared a while back and fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans, becoming my favorite real quick. A simple but delicious dinner tonight! For dessert later a Jello Sugarless Dark Chocolate Mousse Cup.

Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a
meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Frieda’s Organic Polenta

* Polenta is an ancient corn meal dish that is very popular in Italian and Mediterranean cuisines.
Frieda’s Organic Polenta is pre-cooked – simply heat and enjoy. Flavors include:

Traditional, Green Chile & Cilantro, Basil & Garlic, Sun Dried Tomato & Garlic, and Mushroom & Onion.
* Our polenta is vegan and non-GMO.
Quick Usage Ideas
* Slice polenta and broil, pan heat or microwave for individual appetizers, use instead of pasta with sauces, or layer with grilled vegetables and cheese for polenta lasagna.
Healthy Highlight
* All varieties of Frieda’s Organic Polenta are gluten-free!
Selection & Storage
* Code dated for freshness. Shelf-stable at room temperature before opening. Refrigerate once opened and use within 3 days. Not suitable for freezing – causes polenta to separate.

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