When I was first diagnosed with Diabetes, I thought my life was over. I would be eating like a rabbit while preparing wonderful, flavorful meals for my guys. Cooking two meals and resenting every minute of it. Have you ever noticed that people seem to react to a diagnose one of two ways? The first reaction is complete denial or over reacting. For me it was denial, until I spent three days in the ICU. Then the pendulum swung the other way – insanity set in and all I ate was lettuce. Okay, lettuce with chicken that had been poached without any seasoning. Uck!
Years ago, when Hubby had his first cardiac episode, I came home from the hospital and threw everything out – if it were in a jar, a can or a bottle it was bad. That’s not necessarily true. Some things are high is sodium, others aren’t. Get educated, read labels and use that gray stuff between your ears.
Just as I over reacted to Hubby’s heart, I over reacted to my own change in life style. Once home from the hospital, I ate almost nothing. Lots of lettuce, tomatoes with a little protine and almost no carbs. Every day was a struggle. Live and learn. Not everything need be so dramatic. I don’t eat sweet snacks. I watch everything else, and read a lot of labels. It is amazing to me how much of what I was already eating didn’t need to go by the wayside. The key to sucess and healthy changes is moderation.
Marinated Flank Steak Nachos
½ cup Lemon Juice
2 tablespoons minced Garlic
1 tablespoon dried Oregano
1 tablespoon ground Cumin
½ teaspoon Cayenne Pepper
1 tablespoon Taco Seasoning
1 teaspoon salt
1 teaspoon Black Pepper
1 ½ lb Beef Flank Steak
In a 9 x 13-inch baking dish, combine lemon juice, garlic, oregano, cumin, salt, and pepper. Add flank steak, turning to coat completely. Cover and marinate in refrigerator a least 30 minutes.
Preheat broiler. Place steak on a rimmed baking sheet; discard excess marinade. Broil 6 to 8 minutes per side for medium, or until desired doneness. Allow to cool 10 minutes.
Place steak on a cutting board and cut across the grain into thin slices, then cut into 1-inch pieces.
1 bag Corn Tortilla Chips (see note)
2 Cans Refried Beans, thinned with bacon drippings
2 Cups shredded Colby Jack Cheese Blend
2 large tomatoes, chopped
3 Scallions, thinly sliced
4 Jalapeno Peppers, sliced
1 small can Sliced Black Olives, optional
8 oz Sour Cream
8 oz Guacamole Sauce
8 oz Salsa
Note: Baked Tortilla chips are best to keep this recipe healthy. You can also make your own baked chips by slicing corn tortillas into strips or triangles, then spread on a baking sheet. Season lightly with salt and bake in a 350 degree oven for about 16 to 18 minutes, turning half way through.
Spread tortilla chips over a large rimmed baking sheet or oven-proof platter. Evenly distribute steak pieces over the chips. Set aside.
Empty cans of beans in a microwave safe bowl, top with a few teaspoons of bacon drippings. The bacon drippings will add flavor to the beans while thinning them for easy “plopping”. Heat in the microwave for about 3 minutes. Stir bacon drippings into the beans. Plop spoonfuls of beans over the steak and chips, then sprinkle with cheese.
Reduce oven temperature to 350 degrees and bake 5 to 6 minutes, or until cheese has melted.
Remove nachos from oven; sprinkle with tomatoes, scallions and jalapeno peppers for that added heat. If desired, add black olives for contrasting color. Serve immediately with sour cream, guacamole and salsa to pile on as desired.