Cook Perfect Steaks

Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.
Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red.  Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Marbling is the white fat that you see in all cuts of beef. Remember that a substantial amount of evenly distributed marbling is a good thing. If you don't want much animal fat in your diet, then don't eat steak! To avoid fat in steak is to avoid steak altogether
Choice has less marbling than Prime but more than Select. It is typically found in the service meat case at your local grocery store.

Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service meat case at your local grocery store. Not recommended for top-quality steaks

MAKE FRUIT SALAD

Want the perfect dessert that you'll love without tipping the scales and can make in under ten minutes? Try a fruit salad!
    Steps
1.Remember that fruit salads are often creative -- you decide which fruits to use and how much. Some tasty fruits are berries (strawberries, raspberries,blueberries, blackberries,) apples, bananas, cantaloupe, grapes, honeydew melons, grapefruits, kiwis, mangoes, nectarines, oranges, and peaches.

2.Wash all your fruits.
3.Put all grapes and berries (except strawberries) in a large mixing bowl.
4.Chop all other fruits into bite-size pieces. For reference, each piece should be a little bigger than your thumbnail.

5.Arrange them on a platter, put into individual bowls or Tupperware, or serve out of the bowl (coat the bowl with lemon juice to naturally sweeten the fruit-this will retard any browning [oxidizing] as well due to the citric acid and ascorbic acid - FruitFresh or crushed Vitamin C tablets will do the same thing).
6.Serve at room temperature or slightly chilled. Enjoy.

Healthy Macaroni and Cheese

Ingredients:

• 2 1/2 cups whole wheat rotini pasta
• 4 teaspoons cornstarch
• 2 cups low-fat (1%) milk
• 1/2 teaspoon Dijon mustard
• Salt and ground black pepper (to taste)
• 4 ounces reduced-fat (2%) pasteurized process cheese spread, cut into 1⁄2-inch cubes
• 2 ounces extra-sharp Cheddar cheese, shredded
• 1/3 cup freshly grated Pecorino Romano cheese
• 2 tablespoons plain dried bread crumbs
• 1 medium tomato (sliced thin)

Directions:

1. Preheat broiler. Use nonfat cooking spray to grease 1 1/2-quart baking dish.
2. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook about 10 minutes
3. In 2-quart saucepan, add cornstarch into milk; heat to boiling over medium heat, whisking occasionally. Boil 1 minute. Remove saucepan from heat; whisk in mustard, 1/4 teaspoon salt and pepper. Stir in cheeses.
4. In small bowl, combine bread crumbs with remaining Romano.
5. Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish.
6. Arrange tomato slices on top; sprinkle with crumb mixture.

7. Place baking dish in broiler, cook 2 to 3 minutes until completely browned.