4 BONELESS CHICKEN BREASTS
4 SLICES BACON
3 - 4 OZ. SMK. GOUDA CHEESE
1/4 TEASPOON CAYENNE
1/2 TEASPOON GARLIC POWDER
1/2 TEASPOON PAPRIKA
1/2 TEASPOON PEPPER

DIRECTIONS
1. COMBINE , CAYENNE,GARLIC,PAPRIKAAND PEPPER.
2. FLATTEN CHICKEN BREASTS TO APPOX. 1/4" THICKNESS.
3. SEASON BOTH SIDES OF CHICKEN WITH CAYENNE MIXTURE.
4. PLACE SMALL PIECE(S) OF CHEESE ON CHICKEN AND ROLL UP, PRESSING FIRMLY.
5. WRAP EACH STUFED BREAST WITH A BACON SLICE AND THEN BROWN OVER MEDIUM HEAT UNTIL BACON JUST BEGINS TO CRISP.
6. BAKE IN A 350 OVEN FOR 20 MINUTES.

Ingredients:
Total Recipe Time:  30 - 35 minutes
Makes 4 servings

2 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
2 tablespoons butter
2 large yellow or red onions, cut crosswise into 1/4-inch thick slices
salt
2 teaspoons seasoned pepper blend

Instructions:
1.Heat butter in large nonstick skillet over medium heat until melted. Add onions; cook 18 to 21 minutes or until caramelized, stirring occasionally. Season with salt, as desired. Remove from skillet; keep warm.
2.Press seasoning evenly onto beef steaks. Place steaks in same skillet. Cook over medium heat 14 to 15 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) 3.Carve steaks into thin slices. Serve with onions.

Nutritional Information:
Nutrition information per serving: 230 calories; 11 g fat (5 g saturated fat; 4 g monounsaturated fat); 90 mg cholesterol; 34 mg sodium; 10 g carbohydrate; 1.1 g fiber; 24 g protein; 4.0 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 2.1 mg iron; 26.9 mcg selenium; 4.2 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Ingredients:
Total Recipe Time:  25 to 30 minutes
Marinade Time:  6 hours or overnight
Makes 4 servings

2 beef round sirloin tip side steaks, cut 1 inch thick (about 8 ounces each)
Salt and pepper
Chopped green onions (optional)

Marinade:
1/2 cup ketchup
1/4 cup chopped green onions
1/4 cup hoisin sauce
1 tablespoon minced fresh ginger

Instructions:
1.Combine marinade ingredients in small bowl. Cover and refrigerate 1/2 cup marinade. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or overnight.
2.Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
3.Carve steaks into thin slices. Season with salt and pepper, as desired. Garnish with green onions, if desired. Serve with reserved marinade.

Nutritional Information:
Nutrition information per serving: 193 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 75 mg cholesterol; 424 mg sodium; 10 g carbohydrate; 0.6 g fiber; 24 g protein; 4.6 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 2.2 mg iron; 26.8 mcg selenium; 4.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Ingredients:
Total Recipe Time:  35 - 45 minutes
Makes 2 to 4 servings

2 beef ribeye steaks, cut 3/4 inch to 1 inch thick (about 9 to 12 ounces each)
Salt and pepper
1 package (8 ounces) cremini or button mushrooms, cut in half
1 teaspoon dried thyme leaves
3/4 cup balsamic vinegar
2 tablespoons butter
1/4 teaspoon salt

Instructions:
1.Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 3/4-inch thick steaks 8 to 11 minutes (1-inch thick steaks 12 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm. Season with salt and pepper, as desired.
2.Add mushrooms and thyme to same skillet; cook and stir 3 to 5 minutes or until tender. Remove mushrooms; set aside. Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 cup. Stir in butter, mushrooms and 1/4 teaspoon salt. Cook and stir until heated through.
3.Serve sauce with steaks.

Nutrition information per serving, 1/2 of recipe: 493 calories; 22 g fat (11 g saturated fat; 7 g monounsaturated fat); 138 mg cholesterol; 409 mg sodium; 21 g carbohydrate; 0.9 g fiber; 45 g protein; 16.6 mg niacin; 1.0 mg vitamin B6; 2.4 mcg vitamin B12; 4.5 mg iron; 79.9 mcg selenium; 9.1 mg zinc; 28.0 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving, 1/4 of recipe: 246 calories; 11 g fat (6 g saturated fat; 4 g monounsaturated fat); 69 mg cholesterol; 204 mg sodium; 11 g carbohydrate; 0.4 g fiber; 23 g protein; 8.3 mg niacin; 0.5 mg vitamin B6; 1.2 mcg vitamin B12; 2.2 mg iron; 40.0 mcg selenium; 4.6 mg zinc; 14.0 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Ingredients:
Total Recipe Time:  30 to 35 minutes
Makes 2 servings

2 beef tenderloin steaks, cut 1-1/2 inches thick (about 5 to 6 ounces each)
3 cups fresh baby spinach, divided
2 tablespoons toasted sliced almonds
2 tablespoons shredded Parmesan cheese
1 clove garlic, coarsely chopped
1 cup plus 2 tablespoons water, divided
1 tablespoon olive oil
1/2 cup uncooked brown rice
1/2 teaspoon salt (optional)
2 tablespoons chopped dried cherries
Toasted sliced almonds (optional)

Instructions:
1.
Place 2 cups spinach, almonds, cheese and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add 2 tablespoons water and oil until smooth. Season with salt, as desired. Set aside.
2.
Preheat oven to 350°F. Heat ovenproof, nonstick skillet over medium heat. Place beef steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare to medium doneness, turning once.
3.
Meanwhile, combine rice, remaining 1 cup water and salt, if desired, in medium saucepan; cook according to package directions. Chop remaining 1 cup spinach. During last 5 minutes of cooking, add chopped spinach to pan and continue to cook. Remove from heat, add cherries and 1 tablespoon pesto to rice; stir to combine.
4.
Remove steaks from oven when internal temperature reaches 135°F for medium rare; 150°F for medium doneness. Remove steaks from pan; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium doneness.
5.
Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.

Cook's Tip:  1 package (8.8 ounces) ready-to-serve whole grain brown rice can be substituted for uncooked brown rice. Cook rice according to package directions. Stir in spinach, cherries and 1 tablespoon pesto. Let stand 5 minutes or until spinach is heated through.

Nutritional Information:
Nutrition information per serving: 584 calories; 23 g fat (6 g saturated fat; 12 g monounsaturated fat); 104 mg cholesterol; 227 mg sodium; 48 g carbohydrate; 6.2 g fiber; 45 g protein; 13.2 mg niacin; 1.1 mg vitamin B6; 2.2 mcg vitamin B12; 4.7 mg iron; 55.4 mcg selenium; 8.2 mg zinc; 158.7 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Ingredients:
Total Recipe Time:  30 minutes
Makes 4 servings

2 beef Porterhouse or T-Bone steaks, cut 1 inch thick (about 1 pound each)
2 small red, yellow or green bell peppers, cut into quarters

Parsley Pesto:
1/2 cup packed fresh Italian parsley leaves
4 large cloves garlic, minced
3 tablespoons olive oil

Instructions:
1.Place pesto ingredients in small bowl of food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping side of bowl as needed.
2.Spread pesto generously on both sides of beef steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness and until peppers are tender, turning occasionally.
3.Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.

Nutritional Information:
Nutrition information per serving, using Porterhouse steak: 328 calories; 22 g fat (6 g saturated fat; 13 g monounsaturated fat); 69 mg cholesterol; 79 mg sodium; 3 g carbohydrate; 1.0 g fiber; 29 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.2 mg iron; 21.7 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving, using T-Bone steak: 320 calories; 20 g fat (5 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 86 mg sodium; 3 g carbohydrate; 1.0 g fiber; 29 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 11.1 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.

Ingredients:
Total Recipe Time:  25 to 30 minutes
Makes 4 servings

2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
1 tablespoon minced fresh ginger
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 package (14 to 16 ounces) frozen broccoli florets (4 to 5 cups)

Instructions:
1.Rub beef steaks evenly with ginger. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
2.Meanwhile, combine brown sugar, soy sauce and vinegar in small bowl, stirring until sugar dissolves. Reserve 2 tablespoons mixture for serving. Prepare broccoli according to package directions; drain. Toss with remaining soy mixture. Keep warm.
3.Carve steaks into slices. Drizzle reserved 2 tablespoons soy mixture over beef. Serve with broccoli.

Nutritional Information:
Nutrition information per serving: 284 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 84 mg cholesterol; 498 mg sodium; 18 g carbohydrate; 2.4 g fiber; 33 g protein; 12.3 mg niacin; 0.7 mg vitamin B6; 1.7 mcg vitamin B12; 2.0 mg iron; 36.0 mcg selenium; 5.7 mg zinc; 119.1 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.