Ingredients
1 1/4 lb boneless NY strip steaks
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat-free sun-dried tomato vinaigrette
1 packet brown gravy mix (about 1 oz)
Large zip-top bag

Prep

• Cut steaks into 4 portions; season with salt and pepper (wash hands).

Steps

1. Preheat grill (or grill pan). Place vinaigrette and dry gravy mix in zip-top bag; shake to mix. Place steaks in bag; seal tightly and knead bag to coat steaks. Let stand 10 minutes to marinate.
2. Place steaks on grill and cover loosely with foil (or close lid), discarding marinade; grill 4–5 minutes on each side or until 145°F (for medium-rare). Serve.

CALORIES (per 1/4 recipe) 270kcal; FAT 7g; CHOL 60mg; SODIUM 910mg; CARB 21g; FIBER 0g; PROTEIN 28g; VIT A 2%; VIT C 2%; CALC 2%; IRON 10%

Ingredients
2 tablespoons butter
2 teaspoons minced garlic
4 oz fresh pre-sliced baby portabellas
8 oz tomato trinity (fresh diced onions, tomatoes, bell peppers)
1 (8.8-oz) pouch pre-cooked white rice
1/2 cup Alfredo sauce
2 tablespoons grated Parmesan cheese
4 fresh basil leaves

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add garlic and mushrooms; cook and stir 3–4 minutes or until browned.
2. Stir in tomato trinity; cook and stir 4–5 minutes or until peppers are tender and onions are browned.
3. Stir in rice, Alfredo sauce, and cheese, then cover. Reduce heat to low; cook and stir 5 minutes or until thoroughly heated. Chop basil leaves finely (1 tablespoon). Stir into rice and serve.

CALORIES (per 1/4 recipe) 240kcal; FAT 13g; CHOL 35mg; SODIUM 300mg; CARB 26g; FIBER 2g; PROTEIN 5g; VIT A 15%; VIT C 25%; CALC 8%; IRON 4%