• Whole Wheat Pizzas
• Biggest Loser "Fried" Chicken
• Beef Burgers with Baba Ghanoush and Sweet Potato French Fries
• Turkey Corn Tacos with Fresh Salsa and Beans
• Roasted Thanksgiving Turkey
• Apple Pie with Cinnamon and Rosemary
• Turkey Gravy
• Sweet Potato Pie
• Herb Sausage Stuffing
• Southern Style Collard Greens w/ Ham Hocks
• Grilled Chicken Caesar Salad
• Curried Turkey and Cauliflower Stew
• Grilled Chicken with Warm Mango Salsa
• Mussel Stew
• Pork and Vegetable Stir Fry with Peanut Orange Sauce
• Quinoa Pasta with Creamy Pesto and Tomatoes
• Tiny Turkey Meatball and Chickpea Soup with Broccoli Rabe and Pecorino
• Pepper Steak
• Beef Tenderloin with Loaded Baked Yams
• Shrimp Scampi over Grilled Tomatoes
• Sirloin Steak with Kale and Mustard
• Fried Scallops with Melted Onions
• Fresh Oranges with Jack Daniels and Yogurt
• Chicken Alfredo

Pepper Steak

Serves 4

3 -1/2 cups Free-Range Chicken Broth, low sodium
fresh ground pepper and NuSalt
1 cup short-grain brown rice
1 tablespoon extra virgin olive oil
12 Anaheim peppers
Pam spray
4 5-ounce portions lean beef tenderloin
1 vidalia onion, slice thinly
5 cloves chopped garlic
3 tablespoons balsamic vinegar
3 tablespoons cornstarch
1/2 cup Trader Joe's Fat Free Salt-Free Marinara
1/2 cup Evaporated Fat Free Milk
1/2 cup chopped fines herbs (parsley, chives, tarragon and chervil)
pinch cayenne

DIRECTIONS

1. Bring 2 cups chicken broth to a boil in a medium saucepot. Season with NuSalt and add rice. Cover, turn down heat to a very low simmer and cook for about 1 hour or until rice is tender and liquid is absorbed. Fuff rice with fork and toss with olive oil. Keep warm.

2. Char Anaheim peppers over an open flame, turning to cook evenly, until skins are mostly burnt. Place peppers in a bowl and cover with plastic wrap for about 7 minutes to steam off skin. Remove as much charred skin as possible with a paper towel. Seed peppers and cut into rings about 1/2 inch thick.

3. Heat a large sauté pan over medium-high heat. Season steaks with pepper and NuSalt and spray pan with Pam. Sauté until golden brown, about 4 minutes per side. Remove steaks from pan and keep warm.

4. Spray pan with Pam again and add onions. Sauté until onions are starting to become tender, about 5 minutes. Add garlic and sauté for another minute. Deglaze with balsamic vinegar. Add 1 cup chicken stock to the pan and bring to a simmer. Mix remaining 1/2 cup chicken stock with cornstarch to make a slurry and whisk into pan. Stir in marinara and evaporated milk and bring to a simmer. Add peppers, cayenne and simmer until vegetables are tender. Return beef to the pan to reheat, for about 2 minutes. Stir in fines herbs. Serve with rice.