Thai Beef Salad

Yield: 6 servings 1/2  cup  fresh lime juice

1/4  cup  chopped fresh cilantro

2  tablespoons  brown sugar

2  tablespoons  Thai fish sauce

2  tablespoons  chile paste with garlic

2  garlic cloves, minced

1  (1 1/2-pound) flank steak, trimmed

Cooking spray

1 1/2  cups  vertically sliced red onion

4  plum tomatoes, each cut into 6 wedges

6  cups  torn romaine lettuce

1 1/4  cups  thinly sliced English cucumber

2  tablespoons  chopped fresh mint

Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Nutritional Information

Calories: 219

Fat: 8.6g

Protein: 24.1g

Carbohydrate: 12.3g

Personal Red Pepper-Mushroom Pizza

Yield: 1 serving 1/2  medium red bell pepper

1/2  teaspoon  fresh lemon juice

1  garlic clove, minced

Cooking spray

1/2  cup  thinly sliced shiitake mushroom caps

1  tablespoon  sliced shallots

1/2  teaspoon  balsamic vinegar

1  (6-inch) Italian cheese-flavored pizza crust (such as Boboli)

1  tablespoon  thinly sliced fresh basil

3/4  cup  torn spinach

6  tablespoons  (1 1/2 ounces) shredded fresh mozzarella cheese

1/4  teaspoon  freshly ground black pepper

Dash of salt

Preheat broiler.

Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well.

Preheat oven to 450°.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.

Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.

Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.

Nutritional Information

Calories: 467

Fat: 15.5g

Protein: 22.4g

Carbohydrate: 58.7g

Biscuits and Vegetarian Sausage Gravy

Yield: 8 servings 1  (16.3-ounce) can reduced-fat refrigerated biscuit dough

1  tablespoon  vegetable oil

1/2  (14-ounce) package meatless fat-free sausage (such as Lightlife Gimme Lean)

1/4  cup  all-purpose flour

3  cups  1% low-fat milk

1/2  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

Prepare biscuits according to package directions.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates; top each serving with about 1/3 cup gravy. Serve immediately.

Nutritional Information

Calories: 268

Fat: 8.7g

Protein: 11.4g

Carbohydrate: 36.9g

Sweet Potato and Canadian Bacon Hash

Yield: 6 servings (serving size: about 1 cup) 4  cups  (3/4-inch) diced peeled sweet potato (about 1 pound)

2  cups  (3/4-inch) diced red potato (about 8 ounces)

2  tablespoons  vegetable oil

1  cup  diced Canadian bacon (about 8 ounces)

1  cup  chopped green bell pepper

2/3  cup  chopped green onions

3/4  teaspoon  salt

1/2  teaspoon  celery seed

1/2  teaspoon  freshly ground black pepper

1/8  teaspoon  grated whole nutmeg

1/4  cup  fat-free, less-sodium chicken broth

1  tablespoon  cider vinegar

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large nonstick skillet over medium heat. Add bacon; cook 4 minutes, stirring frequently. Add bell pepper and green onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.

Nutritional Information

Calories: 207

Fat: 6.8g

Protein: 8.8g

Carbohydrate: 28g

Warmed Stuffed Peaches

Yield: 8 servings (serving size: 1 peach half and 1 tablespoon yogurt) 4  peaches, halved and pitted

1/2  cup  dried tropical mixed fruit (such as Sunkist brand)

1/4  cup  slivered almonds, toasted

2  tablespoons  graham cracker crumbs

2  tablespoons  brown sugar

1/4  teaspoon  ground allspice

1  (12-ounce) can peach nectar

1/2  cup  vanilla yogurt, divided

Preheat oven to 350°.

Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp, and finely chop. Combine pulp, dried fruit, toasted almonds, graham cracker crumbs, brown sugar, and allspice. Divide the pulp mixture evenly among peach halves. Place stuffed peach halves in an 11 x 7-inch baking dish. Add nectar to pan. Bake at 350° for 40 minutes or until peaches are tender. Drizzle peach halves evenly with liquid from pan. Top evenly with yogurt.

Nutritional Information

Calories: 134

Fat: 2.5g

Protein: 2.2g

Carbohydrate: 27g