8–10 sprigs fresh thyme (rinsed)
2 tablespoons dried parsley flakes
2 teaspoons seasoned pepper blend
1 1/2 teaspoons garlic salt
2 (12-ounce) boneless beef ribeye steaks
4 shrimp bar-b-skewers (thawed, if needed)
olive oil cooking spray

1. Preheat grill. Process thyme (leaves only), parsley, pepper blend, and garlic salt in food processor (or food chopper) 10–15 seconds or until coarsely chopped and well mixed. Place mixture on plate.
2. Cut steak into 4 portions. Coat steak and shrimp skewers by pressing into herb rub, then turn and coat other side; shake gently to remove excess rub. Discard remaining rub that has been in contact with raw meat; wash hands.
3. Coat steaks and shrimp with cooking spray. Place steak (only) on grill (wash hands); grill 5 minutes. Turn steaks, place shrimp on grill. Cook 2 minutes; turn shrimp and cook 1–3 minutes or until internal temperature of steak (for medium-rare) and shrimp reaches 145°F. (Grills vary widely. Use a meat thermometer to accurately ensure doneness; adjust time as needed.) Serve.

CALORIES (per 1/4 recipe) 310kcal; FAT 14g; CHOL 150mg; SODIUM 510mg; CARB 3g; FIBER 0g; PROTEIN 41g; VIT A 4%; VIT C 2%; CALC 4%; IRON 25%

1 (24-ounce) package refrigerated mashed potatoes
1/4 cup shredded Cheddar cheese
1/4 cup sour cream
1 tablespoon cooked bacon pieces
1 tablespoon pre-sliced green onions

1. Combine all ingredients in microwave-safe bowl.
2. Cover and microwave on HIGH 2 minutes; stir and heat 2-3 more minutes or until hot. Stir before serving.

CALORIES (per 1/4 recipe) 270kcal; FAT 17g; CHOL 45mg; SODIUM 700mg; CARB 21g; FIBER 1g; PROTEIN 5g; VIT A 15%; VIT C 0%; CALC 10%; IRON 2%