1 medium red onion, thinly sliced
2 avocados, quartered
Juice of 1 lime
3–4 oz fresh cilantro
1/4 cup light sour cream
1 1/2 teaspoons chopped garlic
1 teaspoon Complete seasoning, divided
1/2 teaspoon pepper, divided
1 lb extra-thin-sliced beef steaks (top round, sirloin)
2 tablespoons extra-virgin olive oil
2 tablespoons water
1 (4-oz) bag watercress leaves

• Slice onion; peel and quarter avocado.

1. Place avocado into food processor bowl; squeeze juice of lime over avocado. Add cilantro (1 1/2 cups), sour cream, garlic, 1/2 teaspoon of the Complete seasoning, and 1/4 teaspoon of the pepper; process 1–2 minutes or until smooth.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of steaks with remaining 1/2 teaspoon Complete seasoning and 1/4 teaspoon pepper (wash hands). Place oil in pan, then add steaks; cook 1 minute on each side. Remove steaks from pan; cover to keep warm.
3. Place onions and water in same pan; cook 1–2 minutes or until onions begin to soften. Add watercress; cook 30 seconds, stirring continuously, or until wilted. Place greens on serving platter, then steaks; top with avocado butter and serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 30g; CHOL 80mg; SODIUM 190mg; CARB 23g; FIBER 9g; PROTEIN 34g; VIT A 50%; VIT C 60%; CALC 10%; IRON 25%

1/2 head green cabbage, thinly sliced
1 small sweet onion, thinly sliced
2 Cubanelle peppers, thinly sliced
3 slices thick-cut bacon
1 (16-oz) box reduced-sodium chicken broth
1/2 teaspoon chopped garlic
1/4 teaspoon pepper

• Slice cabbage (4 cups); place in large bowl.
• Slice onions and peppers; add both to cabbage.

1. Preheat large saucepan on medium-high 2–3 minutes. Cut bacon into bite-size pieces and place in pan; cook 4–5 minutes or until well browned and starting to crisp.
2. Stir in cabbage mixture. Cook 2–3 minutes, stirring continuously, or until cabbage begins to wilt. Stir in remaining ingredients; cover and cook 10–15 minutes or until tender. Serve.

CALORIES (per 1/4 recipe) 130kcal; FAT 4g; CHOL 10mg; SODIUM 490mg; CARB 18g; FIBER 6g; PROTEIN 8g; VIT A 6%; VIT C 180%; CALC 10%; IRON 4%