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Lunch Recipes (cont.)

Grilled Sirtoin Salad

1    tablespoon chili powder

2    teaspoons dried oregano 1 teaspoon dried thymo

teaspoon onion powder teaspoon garlic powder 14 teaspoon black pepper 1 pound lean boneless sirloin steak. trimmed 8 cups organie mixed sabd greens orarugula

1 Yz cups red beli pepper strips 1 cup vertically-slc6d red onion 1 tablespoon chopped fresh parsley 1 tablespoon red winę vinegar 1 teaspoon oliveoil 1 teaspoon fresh lemon juice

1 (8 % ounce) can organie whole kernel corn. drained and rinsed

Preparatbn

Combine thefirst six ingredients: rub over both sides of steak. Heat a grill pan over medium-high heat. Add steak; cook on each side 5 minutes or until desired degrees of doneness. Cut the steak across grain into thin slices. While steak cooks, combine salad greens and remaining ingredients in a brge bowl; toss well to coat. Top with steak.

Samrgs: 4. 278 calorias por serving, 8.7 g Fat, 330 mg Sodijm, 22 g C arbo hydrata, 6.1 g Fit ar,

30.4 g Protein

Grilled Veggie Salad

1    teaspoon chopp«d fresh rosemary

1/8 teaspoon freshly ground black pepper

2    Yz teaspoons olive oil

1 tablespoons raspberry-flavored vinegar

1    clove garlic, minced

2    ears fresh organie corn. husked

1 smali zucchini, cut in half lengthwise (about 14 pound)

1 smali yellow squash. cut in half lengthwise (about 14 pound)

1    large beli pepper. cut into quarters

2    (1/2 inch) slices red onion

1 large unpeeled tomato, cored and cut in half crosswise Preparatbn

Combine rosemary. black pepper. oliveoil, vinegar. and garlic in a bowl: stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half the oliveoil mixture, and set aside. Coat grill rackwith cooking spray; place on grill over medium - hoteoals. Place vegetabies. cut side down. on rack. Cook 5 minutes: brush with remaining olive oil mixture. Turn vegetables over. and cook an additional 5 minutes or until tender. Remove fnom grill; cut each earof corn into 6 pieces. Cut onion slice into quarters. Cut remaining vegetable pieces in half.

Sar/irgs: 2. 256 Cało rias par sarving (sarvirg siza isona cup), 7.8 g Fat, 36 mg Sodijm, 47 gCarbo hydra ta, 10.4 g Fibar, 7.8g Protein

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