Asian Steak Salad


  • 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


  1. 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.
  2. 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.
  3. 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


  • 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


  1. Place fish on broiler rack coated with butter spray.
  2. Coat fish with butter spray, sprinkle with Lemon Pepper seasoning and salt.
  3. Broil fish for 8 minutes or until fish flakes easily when tested with a fork.
  4. While fish broils, combine pineapple and remaining ingredients.
  5. Top each fillet with a 1/4 cup pineapple salsa.

Shredded Chicken Stuffed Peppers


For Chicken:

  • 12 oz cooked chicken breast
  • Fat-free chicken broth (as desired)


  • 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


  1. First, Boil the chicken
  2. Next, Preheat oven to 350F
  3. Next, Bring a large pot of water to boil
  4. Begin to rinse the peppers and slice off tops and set aside.
  5. Hollow out and discard the insides of the peppers making sure to remove seeds
  6. If desired, use a small paring knife to cut out a jack-o-lantern face
  7. 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.
  8. Remove the peppers from the water and set aside to cool
  9. In a large bowl, mix together the ingredients
  10. Fill each pepper with the mixture then replace the pepper tops back on top
  11. Bake at 250F for approximately 30 minutes, or until cheese is melted and pepper is done to desired tenderness.

Greek Salad


  • 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


  1. 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.
  2. 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.
  3. 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
  4. 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