thin, lean sirloin steak, 5 oz.
macaroni and cheese
Adam cooked the steak in a hot cast iron skillet in a tiny bit of olive oil. He deglazed the pan with a little wine to make a light, tasty gravy.
The mac/cheese was made with some very left-over cheese fondue (from Emmentaler) with cheddar added and a little milk.
Those are farm fresh tomatoes sprinkled with basil (We have no fresh) and some zippy dark balsamic vinegar.
The broccoli was fresh, not frozen, so it's toothsome.
There's lots of flavor on that plate. It's a lean, filling, satisfying meal. I may post more of these dinners Adam makes, so you can get a feel for how he's losing his weight. He's lost 35 lbs. so far, since about the first of June.