Herb-Marinated Beef with Summer Vegetables

By JenHall

This is a zone meal. I have changed the quantities to equal 4 - 3 block meals. The breakdown per serving is 3 protein, 2 carbs, 3 fat.

NOTE: the way I have this written, it is a huge amount of veggies that won't fit in 1 skillet. Maybe next time, I can saute the meat and oven roast the veggies?

Ingredients

• 12 oz. lean beef, diced (12 protein)
• 4 cups red and greed bell pepper strips (2 carb)
• 2 cups zucchini, chunks (1 carb)
• 2 cups yellow squash, chunks (1 carb)
• 4 cups mushrooms, quartered (1 carb)
• 3 cups tomato, chopped (2 carbs)
• 4 oz. dry red wine (1 carb)
• 4 teaspoons olive oil (12 fat)
• 3 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic, minced
• 3 tablespoons fresh basil, chopped
• 3 tablespoons fresh mint, chopped
• 3 tablespoons fresh parsley, chopped
• salt and pepper to taste

Preparation

Step 1

Combine 2 teaspoons olive oil with wine, vinegar, Worcestershire sauce, garlic, basil, mint, parsley, and salt and pepper. Add meat, turn to coat, cover and refrigerate 4 hours.

Heat remaining oil in medium nonstick saute pan. Saute beef, pepper, zucchini, squash, mushrooms, and tomatoes until beef is cooked through and vegetables are tender.