I’m on a bit of a fitness kick right now, which basically means I’ve stopped eating 38 cookies a day and not much else has changed. But hey, progress is slow, right? Rome wasn’t built in a day. Luckily, this Philly cheesesteak crostini is actually mega lean. You hear me? Lean! I swear sista.
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So, I’m kinda sorta maybe trying to be healthier, so I figured I’d drag you along with me. I feel like I owe you all an apology for my kale atrocity last week (spoiler — it’s actually good), but you guys have been really supportive about how dramatic I am over pretty much anything, so thanks for being great internet friends. Anyway, where was I? Ah yes, my loose understanding of the word diet. I swear, five years ago my idea of dieting was hard freakin’ core. Like, bizarre combinations that went something on the order of an apple, some Wheat Thins, and a Lean Pocket constituted a days worth of eating. A DAY. I get hangry just thinking about it.
But, as I’ve gotten older and allegedly wiser, I’ve learned that one — this type of “dieting” is horrendous for you, and two — I’m not really willing to give up food. Which is exactly why I needed to lighten up some tasty eats. I’m not going to be that chick sipping on a Blueprint cleanse while everyone else eats buffalo wings.
Not to be all “I know you so well” annoying, but I knew you guys would love these. You’re all enthusiastic about my cheese addiction, you’re always happy when I serve up a meaty dish, and obviously we’re a bunch of carb freaks. So yeah, this one’s for you, friends. Easy, low-fat, and protein-packed awesomeness. Cheers!
12 oz deli cut roast beef (I used Boar's Head)
10 oz French baguette
2 cups diced yellow onion
1 cup part skim shredded mozzarella cheese
2 tbsp crushed garlic
1 1/4 tbsp light butter
Thyme to garnish (optional)
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In large skillet sauté onions in melted butter over medium heat until lightly caramelized, around 20 minutes. Remove from flame and allow to cool in skillet.
While onions cook, slice baguette and coat each slice with an even layer of garlic. Toast slices in the oven at 350 degrees for six to eight minutes until just beginning to brown, then remove and set aside.
When ready, build crostini with a slice of roast beef, a spoonful of onions, and a sprinkling of cheese. Return to oven at 350F for six to eight minutes until tops have melted, then immediately plate and serve. Garnish with fresh thyme if desired.
Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.