Ingredients
1 (7.5-oz) jar marinated artichokes, coarsely chopped
1/2 cup red onions, thinly sliced
1/2 cup shredded Parmesan cheese
2 tablespoons refrigerated peppercorn ranch dressing
2 teaspoons garlic spice paste
1 1/2 lb grilling steaks (ribeye, strip, or tenderloin)
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Prep

• Preheat grill (or grill pan).
• Chop artichokes and slice onion.

Steps

1. Combine artichokes, onions, Parmesan cheese, ranch dressing, and garlic paste.
2. Season steaks with salt and pepper. Place steaks in grill pan (or on grill); grill 2–3 minutes on each side or until 145°F (for medium rare).
3. Top steaks with artichoke mixture; cover and grill 1–2 minutes or until topping is warm. Remove steaks from heat and let stand 5–10 minutes; slice and serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 26g; CHOL 165mg; SODIUM 740mg; CARB 7g; FIBER 2g; PROTEIN 53g; VIT A 2%; VIT C 15%; CALC 15%; IRON 20%

Ingredients
1/2 green bell pepper, thinly sliced
1/2 cup red onions, thinly sliced
1 (24x12-inch) sheet nonstick aluminum foil
10 oz frozen spicy sweet potato fries (1/2 bag)
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese

Prep

• Preheat grill.
• Slice pepper and onion.

Steps

1. Place peppers and onions in center of foil. Top with potato fries, seasoned salt, pepper, and cheese. Bring up foil sides; double-fold top and ends to seal the package.
2. Place on grill (seam side up) over indirect heat; grill 30 minutes or until fries are hot and cheese is melted. Serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 15g; CHOL 30mg; SODIUM 540mg; CARB 23g; FIBER 1g; PROTEIN 8g; VIT A 60%; VIT C 25%; CALC 20%; IRON 2%