Ingredients
1 sweet onion
1 1/2 teaspoons seasoned pepper, divided
1 (14.5-oz) can fire-roasted diced tomatoes (drained)
1 (12-oz) jar roasted red peppers (drained)
1 tablespoon ground coriander
1/2 teaspoon ground cumin
3 tablespoons fig-flavored vinegar
1 1/2 lb grilling-cut steaks (filet, ribeye, or sirloin)
1/2 teaspoon kosher salt
4 slices provolone cheese

Prep

• Preheat grill (or grill pan) on medium-high.
• Peel onion and cut in half; cut one-half into quarters and place in food processor.

Steps

1. Add 1 teaspoon seasoned pepper, diced tomatoes, red peppers, coriander, cumin, and vinegar; pulse until finely chopped.
2. Season both sides of steaks with salt and 1/2 teaspoon seasoned pepper. Place steaks on grill (or in grill pan); close lid (or cover loosely with foil). Grill 3–5 minutes on each side or until 145°F (for medium-rare).
3. During last 2 minutes of grill time, top each steak with 2 tablespoons tomato relish and 1 cheese slice. Cover and grill until cheese melts. Let steaks stand 2–3 minutes before slicing. Cut into four portions and serve with remaining tomato relish.

CALORIES (per 1/4 recipe) 370kcal; FAT 15g; CHOL 105mg; SODIUM 740mg; CARB 17g; FIBER 2g; PROTEIN 39g; VIT A 50%; VIT C 100%; CALC 20%; IRON 20%

Ingredients
2 medium sweet potatoes
2 cups gingersnap cookies
4 tablespoons unsalted butter
1/4 cup sugar

Steps

1. Preheat oven to 450°F. Microwave sweet potatoes on HIGH 8-10 minutes or until flesh begins to soften. (Large sweet potatoes will require several more minutes to soften.)
2. Place cookies in food processor (or blender); add butter and sugar. Pulse until coarsely ground.
3. Transfer sweet potatoes to oven; bake 10–12 minutes or until fully cooked. (Potatoes will be soft when gently squeezed.) Cut sweet potatoes in half and sprinkle each half with streusel. Serve.

CALORIES (per 1/4 recipe) 330kcal; FAT 16g; CHOL 30mg; SODIUM 125mg; CARB 45g; FIBER 2g; PROTEIN 2g; VIT A 230%; VIT C 20%; CALC 4%; IRON 8%