- 1 pound lank steak, trimmed
- 1/4 tsp black pepper freshly ground
- 1/4 tsp kosher salt
- 2 Tbs lime juice
- 1/2 Tbs brown sugar
- 1 Tbs Tamari sauce
- 1/2 Tbs fish sauce
- 1 tsp garlic clove, minced
- 1/2 tsp Tabasco sauce
- 1 cup red cabbage, shredded
- 1/2 cup bean sprouts
- 1/2 cup carrots, shredded
- 2 Tbs cilantro, chopped
- 2 Tbs basil leaves, chopped
Asian Steak Salad
Ingrdients
Directions:
- Add salt and pepper to steak and place on pre-greased skillet over medium-high heat. Cook for 6 minutes per side then remove from heat. Let steak sit for 5 minutes before cutting into thin slices.
- While steak cools, combine fresh lime juice, brown sugar, Tamari sauce, fish sauce, fresh garlic, and Tabasco sauce in a small mixing bowl. Whisk together until well blended.
- In a medium mixing bowl, combine red cabbage, bean sprouts, carrots, cilantro and basil leaves. Add steak and juice mixture from step 2 to the cabbage. Toss until evenly coated
Broiled Tilapia with Pineapple Salsa
Ingredients
- 16 oz Tilapia filet
- I Can't Believe It's Not Butter, Original Buttery Spray
- 2 tsp, Mrs. Dash - Lemon Pepper Seasoning Blend
- ¼ tsp Salt
- 1 cup fresh pineapple, diced
- ¼ cup chopped onion
- ¾ cup of chopped radishes
- 1 tsp dried, crushed red pepper
- ½ cup chopped green bell pepper
- 4 tbsp chopped, fresh cilantro
Directions:
- Place fish on broiler rack coated with butter spray.
- Coat fish with butter spray, sprinkle with Lemon Pepper seasoning and salt.
- Broil fish for 8 minutes or until fish flakes easily when tested with a fork.
- While fish broils, combine pineapple and remaining ingredients.
- Top each fillet with a 1/4 cup pineapple salsa.
Shredded Chicken Stuffed Peppers
Ingredients
For Chicken:
- 12 oz cooked chicken breast
- Fat-free chicken broth (as desired)
Spices:
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Salt
- 1 Teaspoon Chili Powder
For Stuffed Peppers:
- 4 (5oz) whole Bell Peppers your choice of color
- 1 1/3 cup cooked quinoa or 2 cups cooked black beans (canned)
- 12 oz (cooked) shredded chicken from the recipe
- 1 cup low-fat or 2% shredded cheddar cheese
Directions:
- First, Boil the chicken
- Next, Preheat oven to 350F
- Next, Bring a large pot of water to boil
- Begin to rinse the peppers and slice off tops and set aside.
- Hollow out and discard the insides of the peppers making sure to remove seeds
- If desired, use a small paring knife to cut out a jack-o-lantern face
- After the water has reached a boil, add the peppers along with the tops to the pot for about 5 minutes until the peppers are tender.
- Remove the peppers from the water and set aside to cool
- In a large bowl, mix together the ingredients
- Fill each pepper with the mixture then replace the pepper tops back on top
- Bake at 250F for approximately 30 minutes, or until cheese is melted and pepper is done to desired tenderness.
Greek Salad
Ingredients
- 1 tbs fresh lemon juice
- 1 tbs red wine vinegar
- 3/4 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 ground pepper
- 1 tbsp extra virgin olive oil
- 1 large eggplant
- 6 cups spinach leaves
- 1 medium cucumber
- 1 medium tomato
- 1/2 medium red onion
- 2 tbsp greek olives pitted
- 1 tbsp feta crumbled
Directions:
- Preheat oven to 450F and spray baking sheet with olive oil cooking spray. Chop
cucumber into 1/4 inch cubes, red onion thinly sliced, tomato chopped. - In a small mixing bowl, whisk together the vinegar, lemon juice, oregano, salt and pepper. Continue to whisk while adding the olive oil until blended. Set bowl aside.
- Place the eggplant in a single layer on the baking sheet. Roast for 10 minutes. Turn the cubes and roast for 8-10 additional minutes. Once golden brown set aside and let cool
- In a large bowl, combine the spinach, cucumber, tomato, onion, and cooled eggplant. Pour the vinaigrette over the salad and toss until evenly coated. Sprinkle with olives and feta. Best served cold