Italian Pinwheel Steaks

This is another recipe from my trip to the Cape a few weeks back. Another yummy recipe that Beth found in our new favorite cookbook. Slowly but surely, I’m getting this posted up for you guys!

And, I’m learning about Jenny Craig exchanges… so soon I’ll be able to give you my best guess at exchanges on these recipes! Woo hoo! Until then… feast your eyes on this tasty dish!

Italian Pinwheel Steaks

From Weight Watchers: Five Ingredient 15 Minute Recipes

PointsPlus Value per Serving: 7

INGREDIENTS

1/4 tsp. salt

2 (8-oz) skirt steaks

1/4 tsp. freshly ground black pepper

1/2 cup (4-oz) 1/3-less-fat cream cheese, softened

1/4 cup sun-dried tomatoes, packed without oil

1/4 cup Parmigiano-Reggiano cheese, shredded

2 cups fresh spinach

Cooking spray

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. Place steaks between 2 sheets of plastic wrap and pound to 1/16-inch thickness using a meat mallet or small heavy skillet. Sprinkle steaks with salt and pepper.

3. Place cream cheese, sun-dried tomatoes, and Parmigiano-Reggiano in a blender of food processor; process until blended. Spread 1/2 of cheese mixture on each steak.

4. Top with spinach. Roll up steaks; secure with wooden picks. Cut each roll in half crosswise.

5. Heat a large cast-iron skillet over medium high heat. Coat pan with cooking spray. Add rolls to pan; cook 6 to 7 minutes or until browned, turning frequently.

6. Place pan in the oven. Bake at 425 degrees for 10 minutes or until desired degree of doneness. YIELD: 4 servings (serving size: 1 pinwheel of steak)

PER SERVING:

CAL 290; FAT 16.9g; PROT 29.6g; CARB 3.6g; FIB 0.7%; CHOL 88mg;

IRON 3.3mg; SOD 513mg; CALC 108mg

We paired our yummy steak with roasted brussels sprouts. One of my faves! These were seasoned with Pam Cooking Spray, salt, and pepper. Yum, Yum!

ENJOY!

Kale Chips

Cafe Rio Shredded Chicken

Christmas Eve at Mount Vernon

Comments

ashlyn | nicole says:

August 23, 2011 at 3:22 am

hi doll! just wanted to let you know what the name of the nail polish is :] — i can't respond via email. but its called master plan, by essie!

love the blog btw!

No Thanks to Cake says:

August 23, 2011 at 5:42 am

Ooooooo… thanks for the color name, and so nice of you to stop by! I'll have to pick some up now!

Skinny Wishing says:

September 1, 2011 at 11:54 am

How long do you roast the brussel sprouts for?

No Thanks to Cake says:

September 10, 2011 at 5:55 pm

I just made them again last night, and I cooked them for 15 minutes at 375. Then cooked them about 3 minutes longer. Adjust based upon the size of the sprouts. Mine were really small, so took less time. So tasty though!