The Spinning Compass | New Recipe!

New Recipe!

December 06, 2016  •  Leave a Comment

So I am trying to eat fairly decent, no ordering out, cooking and using as many fresh ingredients that I can.  Every Sunday (or whenever I have a minute) I try to make a meal plan for the week and get my grocery items together. But since I am also trying to get back into couponing since I haven't done much of it in a while, it can be challenging.  You and I both know that most of the time, the items that have coupons are the very items that are not the best for us.  They don't have coupons for veggies!!!  Although Ibotta gives you money back for veggies sometimes. Ok, I am going in another direction here, lets get back to the recipe!!!  

This week I decided that our menu will look something like this: 

Veggie Packed Spaghetti 

Steak Roll Ups with steamed veggies

Pierogis Chicken Soup & Sliders

Like I stated above my goal is to use fresh organic items, I know that I have to use "some" processed foods but I want to keep it to a minimum and I want to make sure even it is gluten free, whole wheat or and organic.

So Monday I decided to do Steak Roll Ups.  I got the recipe of off Pinterest - yes of course!  But the link to the actual recipe is Flank Steak Roll Up.  It is over at Hunters Healthy Kitchen.

Even though I am a photography, my camera phone SUCKS - yes it is an iPhone but it still sucks and I am not perfect so trying to stage my cooking for great pictures isn't for me (just yet, maybe I will work up to it hahaha)... No I like to show the real thing, because I am just like you, my kitchen may not be the cleanest or my chopping method may not be the prettiest and I definitely do not have a clutter free home!  So right now my pictures are real time and are not perfect!

Flank Steak Roll-Ups 


  • 1 tbsp olive oil 
  • 1 onion, small dice
  • 3 cloves garlic, diced
  • 1 green pepper, small dice (I added this)
  • 6 oz button mushrooms, diced (about 2 cups) - I only did 1 cup as I don't care for mushrooms much
  • 1 tsp dried thyme (I thought I had some so I didn't buy any but realized that I didn't have it, so I didn't use)
  • 2-3 lb flank steak, sliced in half 
  • 1 pkg baby spinach 
  • 1/4 lb thinly sliced provolone
  • 1 tbsp canola oil (I used olive oil bc I just never use canola)
  • I added a few drops of a red wine
  • tooth picks 


My dicing isn't pretty but hey its cut!


  1. Cut up your Veggies, Organize your ingredients and prepare a pan for the meat!
  2. Heat 1 tablespoon olive oil in a large heavy bottom pan over medium-high heat. Add the onion, mushrooms, green peppers, garlic, thyme, pinch of kosher salt (himalyan), and pinch of pepper to the pan. Allow to cook until the the mushrooms begin to caramelize about 15-20 minutes watching to make sure mixture does not burn. Before removing I added a touch of red wine and let it simmer done into the mixture.  Remove from pan and set aside. 
  3. Most flank steak is on the thicker side (mine were really thin but long, I mean really and I hated that). Run your knife through the middle of the flank steak to get 2 thin pieces if this is the case. If your flank steak is thin enough to roll up then leave alone. Careful not to rip through the flank steak. Place thinly cut flank steak on to the cutting board, season both sides generously with salt and pepper. If using two pieces then season the other steak and follow directions for both pieces.                                                
  4. Lay flank steak flat after seasoning. Add the mushroom mixture, sprinkle the top with spinach and lightly press down, then add the provolone slices. Starting at the bottom of the flank steak roll up tightly, making sure the grain of the meat is against running horizontally. Put in tooth picks to secure each roll, about 6-8. With a sharp knife slice each roll into identical pieces.
  5. Preheat the oven to 350 degrees. Heat the same pan as before over medium-high heat with 1 tablespoon canola oil. Once hot brown 2-3 minutes per side and transfer to a sheet pan. You may have to work in batches to brown each roll up, once done browning place the sheet pan in the oven for 10 minutes.                                                                                                           (the stained pans are the best pans)
  6. Remove from oven and enjoy with arugula salad. (I paired it with steamed veggies & cauliflower mash)                                                              (not the prettiest outcome, like I said my steak was very very thin!)

This recipe was amazing, the steaks (even as thin as they were) were absolutely amazing! 


Our Version of a Healthy Veggie Packed Spaghetti:

The inspiration for this was a recipe that I found online and I changed it to suit our family's needs.  


  • 1 lb gluten free, whole wheat or any kind of spaghetti, broken in half (I used gluten free)
  • 1 tub of cherry tomatoes, chopped in half
  • 2 medium zucchini, diced
  • 1 medium green, red, yellow and orange bell pepper, diced
  • 1 large onion, diced
  • 1 large can ripe olives, drained and sliced


  • 1 bottle (16 ounces) Italian salad dressing (I used one from Wholefoods that was organic)
  • ¼ cup grated Parmesan cheese


  1. Cook the pasta according to normal package directions.
  2. While the pasta is cooling off I sautéed the cherry tomatoes, zucchini, peppers and onions in a pan with a dab of olive oil.  Just for a few minutes (I did this because my son doesn’t care for “raw” veggies).
  3. Combine the pasta, veggies and dressing.  Toss, shake whatever necessary to get the pasta saturated. 
  4. Cover and refrigerate for at least 3 hours; you can make this the night before as well.

I made this during my grandkids nap and it literally took me just a few minutes, it went into the fridge for later.  The hardest part was the chopping of the veggies.  You could cheat even more by buying pre-chopped veggies.  Later in the evening, my son had asked me what was for dinner and it suddenly hit me that I had forgotten that this was a vegetarian type of meal and I knew that my family wouldn’t be fulfilled so… I grabbed some organic breaded chicken sandwich patties from the freezer and threw them into the oven at 350 for 15 minutes with some organic jarred spaghetti sauce topped with provolone cheese slices.

The spaghetti and chicken didn’t go together perfectly but it done the job and surprising EVERYONE loved the meal!!!

I hope you try these meal ideas.  I always try to find super easy and healthy options!!!  Feel free to post comments or your own recipes!




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