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Diabetic Living Magazine
“Your traditional steak and potato dinner gets a makeover in this recipe by swapping starchy potatoes for whole-grain brown rice. Be wary of your portion size for steak, it should be about the size of a deck of cards.”
½ cup steamed or roasted Brussels sprouts
½ cup sautéed mushrooms
3 ounces cooked sirloin or round steak
⅓ cup cooked brown rice
1¼ cups strawberries, quartered (see Tip) (optional)
1 cup fat-free milk (optional)
1Assemble Brussels sprouts and sauteed mushrooms on half of a 9-inch plate. Place sirloin and cooked brown rice on the remaining half of the plate.
2Serve with strawberries and milk to complete this balanced meal.
Tip: Turn the strawberries into a tasty desert drizzle with 1 teaspoon of balsamic vinegar and a sprinkling of a sugar substitute.