1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
1-1/2 teaspoons lemon pepper
2 cups packed fresh baby spinach
1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
2 tablespoons chopped fresh basil
1-1/2 teaspoons balsamic vinegar
4 naan breads (Indian flatbread) or pita breads
INSTRUCTIONS FOR GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD
Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.
1 pound Ground Beef1 large clove garlic, minced1 can (15-1/2 ounces) red kidney beans, drained1 can (15-1/4 ounces) sweet corn, drained1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained1 package (1-1/4 ounces) chili seasoning mixSauce:3/4 cup dairy sour cream1-1/2 teaspoons green hot pepper sauce
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.
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4 slices white Cheddar, pepper Jack, smoked Gouda or provolone cheese
4 whole wheat hamburger buns or pretzel rolls, split, toasted
Lettuce leaves, tomato slices and red onion slices
INSTRUCTIONS FOR ZESTY BBQ CHEESEBURGERS
Combine Ground Beef, onion and 2 tablespoons barbecue sauce in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 1 minute before burgers are done, brush with remaining 2 tablespoons barbecue sauce and top with cheese.
Line bottom half of each bun with lettuce leaves, tomato and red onion slices, as desired; top with burger. Close sandwiches.
1 pound ground round beef
1 small white onion, chopped
1 small can chopped green chilies
1 cup grated reduced fat cheddar cheese
1 jar (12 oz) picante sauce (mild or medium)
1 small can tomato paste
1 small can french fried onion rings, divided
18 large pasta shells (stuffable kind)
Cook pasta shells according to directions. Preheat oven to 350 degrees F.
In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside.
Brown meat with onions, salt and pepper. Add can of green chilies, 1/2 cup of cheese, half a can of onion rings and 1/2 cup of prepared sauce.
Stuff shell with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes.
Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly. Makes 6 servings.