As Advertised

Working full-time again leaves me with little patience to make dinners that take more than an 45 minutes to make, so when I come across recipes that claim they are "super fast" or "30 minute meals" I get excited.  However, maybe, I'm just slow at cooking but often I find these recipes are not usually as quick as their claims.  If you've had similar experiences with these so-called quick weekday meals, then you will be pleased to know that the recipe I'm posting today is completely as advertised!  As a slow cook, I think I was able to make this recipe and get it on the table in about 18 minutes!  It was also super tasty, filling, and made great lunch leftovers the next day.  One of the things that shaved a couple minutes off this recipe time was that I used pre-shredded cabbage (the kind you can buy for cole slaws).  The only cooking you are doing with this recipe is grilling the steak and we used our barbecue which cooked the steak perfectly with just a little salt and pepper and a couple sprays of cooking spray.  There's no overnight marinading or added fuss, which I liked and appreciated on a busy weeknight when I really want to just eat and be done with dinner...and get the glass of wine and couch-relaxing part of the evening! This recipe comes from my monthly issue of Cooking Light and had lots of fresh flavor for a relatively simple meal.  We just ate the salad, but if you wanted to add a little something on the side or even added the salad you could make wonton crisps.  Purchase a package of wonton wrappers, and brush with egg whites and sprinkle with salt, sesame seeds and if you like spice, a little cayenne pepper.  Bake on a foiled lined baking sheet at 375 for 10minutes or until lightly brown.

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