Bistro Steak with Red Wine Sauce {Gluten-free}

This was tasty and simple.  The original recipe can be found here at Cooking Light.  I served it with green beans and diced potatoes.

 p.s.  I have found that adding the salt to any recipe from Cooking Light is a necessity!

• 1 tablespoon canola oil 
• 2 (8-ounce) top sirloin steaks, trimmed
• 3/8 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 3 tablespoons minced shallots
• 2 teaspoons chopped fresh thyme
• 1/2 cup full-bodied red wine 
• 1/2 cup unsalted beef stock
• 1 1/2 teaspoons butter 
• 1/2 teaspoon Dijon mustard
• 1 tablespoon chopped flat-leaf parsley

1. 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
2. 2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
3. 3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

Spring Vegetable Penne with Lemon Cream Sauce {Gluten-free}

The original recipe from Cooking Light, can be found here. I made some alterations, such as adding chicken and omitting gluten

• 1 tablespoon extra-virgin olive oil
• 2 boneless skinless chicken breasts, cut into small pieces
• 
  • 1 tablespoon extra-virgin olive oil 
  • 3/4 cup chopped Vidalia or other sweet onion
  • 1 (4-ounce) package presliced mushrooms 
  • 1 teaspoon chopped fresh thyme
  • 1 garlic clove, minced 
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 cup half-and-half
  • 3/4 cup frozen green peas
  • 3 tablespoons shaved Parmesan cheese, divided
  • 1/2 teaspoon grated lemon rind 
  • 1 tablespoon fresh lemon juice 
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces uncooked penne 
  • 1 pound (1-inch) diagonally cut asparagus

• 1 pound (1-inch) diagonally cut asparagus (I used broccoli because asparagus was 4.99/lb