Ingredients
3 tablespoons fresh cilantro, coarsely chopped
1 medium onion
1 (8.8-oz) pouch pre-cooked white rice
1 (15-oz) can pink beans in sauce
4 sirloin tip sandwich steaks (3/4 lb)
1 tablespoon zesty garlic and herb seasoning
4 slices bacon

Prep

• Preheat oven to 425°F.
• Chop cilantro.
• Cut 1/4 of the onion into strips; chop remaining onion coarsely.

Steps

1. Place rice in 9-inch-square baking dish. Stir in pink beans (with sauce) and chopped onions.
2. Arrange steaks on cutting board; sprinkle with garlic herb seasoning. Place 1/4 of the onion strips and 1 teaspoon cilantro on each steak. Roll steak around onions; wrap each steak with a slice of bacon.
3. Place steak rolls on top of rice and beans; bake 25–30 minutes or until bacon is crisp. Sprinkle with remaining cilantro and serve.

CALORIES (per 1/4 recipe) 500kcal; FAT 24g; CHOL 85mg; SODIUM 1120mg; CARB 38g; FIBER 7g; PROTEIN 32g; VIT A 2%; VIT C 15%; CALC 8%; IRON 20%

Ingredients
1 (4-oz) bag watercress leaves (or 2 bunches)
2 plum tomatoes
4 oz pre-sliced baby portabellas
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/3 cup European salad dressing
1/4 cup shaved Parmesan cheese

Prep

• Cut watercress leaves into large, bite-size pieces; place in salad bowl.
• Slice tomatoes thinly; add to watercress.

Steps

1. Add mushrooms, salt, pepper, and dressing to salad; toss until evenly coated.
2. Transfer salad to serving dishes; top with Parmesan cheese and serve.

CALORIES (per 1/4 recipe) 100kcal; FAT 7g; CHOL 15mg; SODIUM 300mg; CARB 3g; FIBER 1g; PROTEIN 6g; VIT A 25%; VIT C 25%; CALC 20%; IRON 4%