Taking time to celebrate the holiday with your loved one can be hard in the middle of the week. This is a healthy recipe for two that is easy with minimal clean-up, but still has enough flare to be special. Using lean cuts of meat and lower fat dairy reduces the amount of saturated fat in this meal. Your honey and heart will thank you! — Dana Mealing, RDN, LDN, community nutrition educator, Tevis Center for Wellness
Ingredients:
No-stick cooking spray
2 Tbs olive oil
4 tail-on jumbo shrimp, peeled, tail on
2 tsp thyme
2-3 cloves garlic, minced
Salt and pepper to taste
¼ cup grated parmesan
2/3 cup 2% milk
½ lb Yukon gold potatoes, sliced into 1/8 rounds
2 oz low-fat cream cheese
One 10 oz package frozen spinach, thawed and squeezed dry
1/2 cup shredded low-fat mozzarella cheese
Two 4 oz lean steaks
Pre-heat the oven to 450 degrees F and position a rack at the top 1/3 of the oven. Cover 1/3 of the baking sheet with foil, forming a raised lip along the facing the inside of the sheet and leaving enough foil hanging off the edge so that it can be folded over and cover the foiled area on the baking sheet. Lightly spray the foil and tray with non-stick spray.
In a bowl, toss the shrimp in olive oil, salt, pepper, 1 tsp of the thyme and 1/3 of the minced garlic. Set aside for later.
In a small bowl, mix 1/3 cup of parmesan cheese with 1/3 cup 2% milk, the remaining 1 tsp of thyme and half the remaining garlic; add salt and pepper to taste.
On the foiled part of the baking sheet, arrange the potato slices in rows overlapping each other. Pour the cheese and milk mixture over the potatoes. Cover the potatoes with the excess foil and bake until tender, about 15-17 minutes.
Whisk together the low-fat cream cheese, the remaining 1/3 cup of milk, remaining garlic and ¼ tsp salt in a bowl until smooth. Fold in the spinach until evenly coated. Divide the mix between two 4-inch ramekins or other small oven-safe bowls, and flatten the mix down.
When the potatoes are done, take the sheet pan out of the oven, remove the foil that covers the potatoes. Sprinkle the mozzarella cheese on top of the potatoes. Place the steaks in the middle of the of the sheet pan. Season the steaks with salt and pepper (or other preferred seasoning). Place the ramekins on far end of the sheet pan, leaving room to add the shrimp later.
Place the pan back in the oven for 12-14 minutes or until the steaks reach an internal temperature of 95 degrees F. This will produce a rare steak. Add another minute or two for medium. Remove from the oven, and add the shrimp to the empty space on the pan. Return to the oven and set to broil for another 3-4 minutes. The shrimp should be opaque and the cheese on the potatoes starting to get brown and crispy on the edges. Turn off oven and crack the door open a couple inches. Allow the pan to rest for 5-10 minutes before cutting into the steaks.
To serve, place a ramekin on a plate toward the edge and arrange the potatoes, slices of steak and then shrimp around it. Makes two servings.
Nutrition Facts:
Serving size: ½ cup potato, 4 oz steak, 2 shrimp, 1 portion of creamed spinach
Calories: 623; Fat: 31g; Sat fat: 9.8g; Carbs: 40g; Fiber: 6.7g; Protein: 51.7g; Sodium: 939mg
Adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/steakhouse-sheet-pan-dinner-for-two-4481581
