1/2 cup manzanilla pimiento-stuffed olives, cut in half
1 1/4 teaspoons adobo seasoning with pepper, divided
1 1/4 teaspoons smoked paprika, divided
1/2 cup tomato sauce
4 ounces (1/3 less fat) cream cheese, softened
4 whole wheat tortillas (8-inch diameter), warmed
Preparation
1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into small crumbles; drain.
2. Add diced potatoes, 1/2 cup roasted peppers, onion, olives, 1 teaspoon adobo seasoning and 1 teaspoon smoked paprika. Cook 5 minutes, stirring frequently. Stir in tomato sauce. Reduce heat to medium-low; cook, covered, 15 to 20 minutes or until potatoes are cooked through, stirring occasionally.
3. Meanwhile, place cream cheese, remaining roasted peppers, adobo seasoning and smoked paprika in bowl of food processor. Process until smooth.
4. Spread each tortilla with about 2 tablespoons roasted red pepper sauce. Top with 1-1/4 cups beef-potato mixture; fold tortilla over filling. Serve with remaining red pepper sauce.
1 boneless beef top sirloin steak, cut 1 inch thick (about 1 pound)
6 teaspoons olive oil, divided
3 cups cubed yellow potatoes (1/2-inch cubes)
1 container (16 ounces) refrigerated salsa
1 red bell pepper, cut into 1/2-inch pieces
1 teaspoon garlic salt
1 cup frozen whole kernel corn, thawed
1 Fresh California Avocado, peeled, cut into 1/2-inch pieces
1/2 cup light (50% less fat) sour cream
Preparation
1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
3. Heat remaining 4 teaspoons oil in same skillet over medium-high heat until hot. Add potatoes. Cook 7 to 8 minutes or until browned and crisp-tender, stirring occasionally. Carefully stir in salsa, red pepper and garlic salt. Reduce heat to medium-low. Cook, covered, 10 minutes, stirring occasionally. Return beef to skillet. Add corn; cook 2 minutes. Remove from heat.
4. Stir in avocado. Serve with sour cream and cilantro.
1 cup lightly packed fresh baby spinach, coarsely chopped
1/2 cup roasted red bell pepper, coarsely chopped
1/2 cup canned cannellini (white kidney) beans, rinsed, drained
1/2 cup sun-dried tomato salad dressing2 tablespoons reduced-fat basil pesto
1/4 cup crumbled feta cheese
1/4 cup pitted kalamata olives, sliced
2 pepperoncini peppers, sliced
Preparation
1. Place quartered potatoes in 3-quart saucepan. Add enough water to cover potatoes. Bring to boil; cook 10 minutes or until tender. Drain; set aside.
2. Meanwhile, brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into small crumbles; drain. Add spinach, roasted pepper, beans and dressing; cook 2 to 3 minutes or until heated through, stirring occasionally.
3. Place cooked potatoes and pesto in medium bowl; toss gently until potatoes are well coated. Place potatoes in 13 x 9-inch baking pan so surface of potatoes is 4 inches from heat. Broil 3 minutes; remove from oven and stir. Return to oven; broil 1 to 2 minutes or until lightly browned.
4. Arrange fries on plates; top with beef mixture. Sprinkle with cheese, olives and pepperoncini.
1. Heat olive oil in large nonstick skillet over medium heat until hot. Add potatoes; cook 7 to 10 minutes, stirring occasionally. Remove potatoes from pan; set aside.
2. In same skillet, brown ground beef over medium heat 8 to 10 minutes, breaking beef into small crumbles, stirring occasionally. Add oregano, garlic salt and cooked potatoes; continue cooking 8 minutes or until potatoes are tender.
3. Meanwhile, combine Greek yogurt, diced tomatoes, feta cheese and green onions in medium bowl; mix lightly.
4. Remove leaves from the head of lettuce; wash and dry. Place lettuce on four plates. Top with beef-potato mixture and tomato-yogurt sauce.
2 well-trimmed boneless beef top loin (strip) steaks, cut 3/4 inch thick (6 to 8 ounces each)
1 tablespoon plus 2 teaspoons olive oil, divided
3 teaspoons Greek seasoning blend, divided
2 large red potatoes cut in 1/2-inch slices
2 zucchini (about 6 inches) cut lengthwise in quarters
1 cup red seedless grapes, halved
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped Italian parsley
2 tablespoons crumbled reduced-fat feta cheese
Preparation
1. Rub both sides of steaks with 2 teaspoons oil and 2 teaspoons Greek seasoning.
2. Combine potatoes, zucchini, remaining oil and Greek seasoning in medium bowl; toss gently to coat vegetables.
3. Place vegetables in grill basket over medium, ash-covered coals 15 to 20 minutes (over medium heat on gas grill) or until cooked but still firm. Place steaks alongside vegetables on grid over medium, ash-covered coals; grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Remove vegetables and steaks from grill; cut vegetables into 1/2-inch pieces. Carve steak into thin slices.
5. Combine cooked vegetables, grapes, olives, parsley and feta cheese in medium bowl; stir gently to combine. Serve steak with potato mixture.