Ingredients
1 lb skirt steak
1/2 teaspoon beef seasoning blend
1 (20-ounce) bag refrigerated diced potatoes with onions
2 tablespoons herb garlic butter
1/4 teaspoon herb-seasoned salt
1/3 cup light creamy peppercorn salad dressing
2 tablespoons cooked bacon pieces
1 bag baby lettuce blend (6–8 ounces)

Steps
1. Preheat grill. Sprinkle both sides of steak with beef seasoning; set aside (wash hands).
2. Combine potatoes, butter, and seasoned salt in microwave-safe bowl; cover and microwave on HIGH 5–7 minutes or until tender.
3. Place steak on grill (wash hands); close lid (or cover loosely with foil). Grill 5–7 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. (Grills vary widely; adjust time as needed.) Remove steak from grill; let stand 5 minutes.
4. Stir salad dressing and bacon into potatoes until evenly coated. Arrange lettuce on serving platter; top with potato salad. Cut steak diagonally, against the grain, into thin 1/8-inch-thick slices. Arrange steak slices over salad and serve. CALORIES (per 1/4 recipe) 400kcal; FAT 21g; CHOL 70mg;
SODIUM 730mg; CARB 26g; FIBER 2g; PROTEIN 25g;
VIT A 15%; VIT C 0%; CALC 4%; IRON 20%

Ingredients
6 ounces part-skim mozzarella cheese
8 Bakery potato rolls
4 teaspoons herb garlic butter, divided
1 (24x12-inch) sheet aluminum foil

Steps
1. Preheat oven to 450°F. Cut cheese into 3/4-inch cubes. Cut a deep X into each potato roll; pull rolls open slightly.
2. Place one cube of the cheese into opening of each roll; top cheese with 1/2 teaspoon of the butter.
3. Push rolls closed and place in center of foil. Bring up foil sides; then double-fold top and ends to seal the package. Bake 15 minutes or until cheese melts. Serve. CALORIES (per 1/4 recipe) 330kcal; FAT 14g; CHOL 25mg;
SODIUM 450mg; CARB 32g; FIBER 2g; PROTEIN 15g;
VIT A 6%; VIT C 8%; CALC 30%; IRON 8%