1 1/2 pounds marinated beef top round for London broil
aluminum foil (optional)
1 (5-ounce) bag spring mix salad blend
1/2 seedless cucumber
1 pint grape tomatoes
1 cup fresh sugar snap peas (snip ends, if needed)
4 ounces fresh sliced mushrooms
2 ounces pre-sliced red onions (2–3 slices)
1/2 cup garlic ginger wonton strips
1/4 cup Burgundy basil vinaigrette

1. Preheat grill on medium-high. Place meat, using tongs, on grill; close lid (or cover loosely with foil). Grill 11–13 minutes on each side or until internal temperature reaches 145°F. (Grills vary widely. Use a meat thermometer to accurately ensure desired doneness; adjust time as needed.)
2. Meanwhile, place spring mix in salad bowl; rinse all vegetables. Cut cucumber into bite-size pieces. Add to salad with tomatoes and sugar snap peas.
3. Cut steak diagonally into very thin slices and arrange over salad. Top with mushrooms, onions, and wonton strips. Drizzle dressing over salad and serve.

CALORIES (per 1/4 recipe) 325kcal; FAT 10g; CHOL 91mg; SODIUM 1111mg; CARB 16g; FIBER 3g; PROTEIN 39g; VIT A 38%; VIT C 36%; CALC 13%; IRON 24%

1/2 Bakery banana walnut loaf
1/2 cup strawberry syrup, divided
2 fresh peaches
2 cups prepared banana pudding
1 cup fresh raspberries
2 cups frozen whipped topping, thawed

1. Slice banana loaf and cut into small cubes; place in trifle or dessert bowl. Drizzle with 1/4 cup strawberry syrup.
2. Slice (rinsed) peaches in half, remove pit and cut into bite-size pieces; arrange evenly over bread cubes. Spoon pudding over peaches, using back of spoon to level pudding.
3. Sprinkle (rinsed) raspberries over pudding. Drizzle with remaining 1/4 cup strawberry syrup. Spoon whipped topping over raspberries. Cover and chill until ready to serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 371kcal; FAT 11g; CHOL 10mg; SODIUM 150mg; CARB 62g; FIBER 2g; PROTEIN 4g; VIT A 9%; VIT C 13%; CALC 11%; IRON 4%