Ingredients
1 teaspoon fresh thyme, leaves only
2 tablespoons dried parsley flakes
2 teaspoons seasoned pepper blend
1 1/2 teaspoons garlic salt
2 (12-oz) boneless beef ribeye steaks
4 shrimp skewers (thawed)
olive oil cooking spray

Prep

• Preheat grill.
• Process thyme, parsley, pepper blend, and garlic salt in food processor (or food chopper) until coarsley chopped and blended; transfer mixture to plate.
• Cut steak into 4 portions.

Steps

1. 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. Coat steaks and shrimp with cooking spray.
2. Place steak (only) on grill; grill 5 minutes.
3. Turn steaks, place shrimp on grill. Cook 2 minutes; turn shrimp and cook 1–3 minutes or until steak (for medium-rare) and shrimp are 145°F. Serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 10g; CHOL 175mg; SODIUM 540mg; CARB 2g; FIBER 0g; PROTEIN 39g; VIT A 2%; VIT C 4%; CALC 6%; IRON 15%

Ingredients
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

Steps

1. Combine all ingredients in microwave-safe bowl and cover.
2. 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%