Beef Fajitas with Pico de Gallo
4 Servings

INGREDIENTS

• 1 pound boneless beef top round  or top  sirloin  steak, cut  ¾ inch thick
• 2 tablespoons fresh lime juice
• 2 teaspoons virgin olive oil
• 2 large garlic cloves, minced
• 8 small flour tortillas
• 1 cup seeded chopped tomato
• ½ cup diced zucchini
• ¼ cup chopped fresh cilantro
• ¼ cup prepared picante sauce or salsa
• 1 tablespoon fresh lime juice

DIRECTIONS

Place beef or steak in a plastic bag. Add lime juice, olive oil, and garlic, turning to coat. Close bag securely and marinate in refrigerator 20 to 30 minutes, turning once. Wrap tortillas securely in heavy-duty aluminum foil and set aside. To prepare Pico de Gallo combine in a mixing bowl tomato, zucchini, cilantro, picante sauce and lime juice. Mix well. Remove steak from marinade and place it on a grill over medium, ash-covered coals. Grill steak, uncovered, 8 to 9 minutes (10 to 12 minutes for top sirloin steak) for medium rare to medium doneness, turning occasionally. During last 5 minutes, place tortilla packet on outer edge of grill, turning occasionally. Trim fat from steak; carve crosswise into very thin slices. Serve beef in tortillas with Pico de Gallo.

Stir-Fry Chicken
4 Servings

INGREDIENTS

• 1 cup low-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons low-sodium Worcestershire sauce
• ¼ teaspoon garlic powder
• ½ cup chopped onion
• 1 cup diced celery
• 2 cups cooked chicken
• 1 can (6 ounces) bean sprouts
• 1 can (8 ounces) bamboo shoots
• 1 can (8 ounces) sliced water chestnuts
• 1 can (4 ounces) sliced mushrooms
• 1 package (6 ounces) frozen snow peas

DIRECTIONS

Heat the broth in a large saucepan until simmering. Add the soy sauce, Worcestershire sauce, garlic powder, onion and celery. Cook for about 5 or 6 minutes. Add the remaining ingredients (except the rice), and cook for 10 minutes. Serve over hot cooked rice.

Broccoli and Herbs
6 Servings

INGREDIENTS

• 2 cups low-sodium chicken broth
• 3 pounds broccoli, lightly steamed
• ½ cup chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon dried marjoram
• 1 bay leaf
• ½ teaspoon salt-free seasoning

DIRECTIONS

Bring the chicken broth to a boil in a large skillet with a lid. Add all of the ingredients. Cook covered for 10 to 15 minutes or until the broccoli is tender. Drain and serve.