Holly's Tiny Kitchen

I found this recipe at:  www.epicurious.com/recipes/food/views/Grilled-Asian-Flank-Steak-with-Sweet-Slaw-242464 But I was in a bit of a hurry and ended up using it more of an inspiration recipe. This came out surprisingly good. I did pair this with some mashed celery root and vegetables.  Ingredients: 1 & 1/2 pound flank steak 1/4 cup soy sauce 5 TBS vegetable oil 1 & 1/2 TSP ground ginger 1 TSP garlic powder Directions: Combine all ingredients and put into a zip lock bag.  Let this marinade for about 30 minutes.  You can cook this on a grill or stove top. I used my stove top and it came out fine. 

I know, I know it's been a while since I have been on here. I honestly have not been making any new recipes lately and just repeating old ones. A few people have been bugging me to post more so I tweaked my Low Carb Beef Lasagna recipe tonight.  Ingredients: 1 large onion 2 cloves garlic, minced 1-2 cups mushrooms 2 zucchinis 1 pound ground beef (I always use 97%) 14 oz can of pizza sauce (I used a Ragu version) 1 TBS dried parsley 1 TBS Italian seasoning blend 15 oz ricotta cheese 4 cups mozzarella cheese, divided 1/4 cup Romano cheese 1/2 cup Parmesan cheese Freshly ground salt & pepper to taste Directions: Pre-heat the oven to 350 degrees.  Heat a frying pan on high and use olive oil cooking spray. Chop and cook the onion in the frying pan. Add the garlic to the frying pan and stir well, you do not want this to burn, it does burn easily. Remove onion and garlic from the pan. Chop and add the mushrooms, once golden brown remove from the pan.