BALSAMIC-GLAZED BEEF SKEWERS
To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat.—Carole Fraser, Toronto, ON
Start to Finish: 25 minutes Makes: 4 servings
¼ cup balsamic vinaigrette
¼ cup barbecue sauce
1 teaspoon Dijon mustard
1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 cups cherry tomatoes
In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve ¼ marinade for basting. Add beef to remaining marinade; toss to coat.
Alternately thread beef and tomatoes on 4 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
Grill skewers, covered, over medium heat or broil 4 inches from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally or until beef reaches desired doneness, turning occasionally and basting frequently with reserved marinade during the last 3 minutes.
Nutrition Facts Per Serving: 194 calories, 7 gram fat, 288 mg sodium, 7 gm carb, 1 gm
Counts as ½ carb choice
Adapted from: 2014 Healthy Cooking Taste of Home. 2014 RDA Enthusiast Brands LLC. 5400 S. 60th Street, Greendale WI 53129
TANGY MASHED POTATOES
Prep: 20 minutes Cook: 20 minutes Yield: 6 servings
2 pounds white potatoes, peeled and cubed (about 6 medium)
¾ cup reduced-fat plain yogurt
2 green onions, minced (or 4 Tbsp)
1 Tbsp butter
½ tsp salt
¼ tsp pepper
Place potatoes in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain potatoes; mash with yogurt, onions, butter, salt and pepper.
One serving=3/4 cup 115 calories, 2 gm fat, 216 mg sodium, 21 gm carbohydrate, 1 gm fiber, 3 gm protein
Counts as 1 ½ carb choices
Adapted from: 2011 Healthy Cooking Taste of Home. 2010 Reiman Media Group, Inc., 5400 S. 60th Street, Greendale WI 53129