My Boyfriend Dated A Chef

For those on the fence as to whether or not a salad is a meal, give this recipe a go. Spicy, flavorful and delicious, this steak fajita salad is definitely ingredient heavy but worth all the effort.

Serves 4. Recipe adapted from Top Secret Recipes.

INGREDIENTS:
Marinade
2/3 cup water
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 large clove garlic, pressed
1 tablespoon granulated sugar
1 teaspoon liquid smoke
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
4 sirloin steaks (approx. 4 oz. each)

Fat-Free Ranch Dressing
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
3 tablespoons buttermilk
1 tablespoon water
1 1/2 teaspoons white vinegar
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dillweed
dash garlic powder
dash ground black pepper

Fat-Free Santa Fe Dressing
1/3 cup fat-free Catalina dressing
1 tablespoon stone ground mustard
1 tablespoon water
1/2 teaspoon lemon juice
1/2 teaspoon white vinegar
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon dried thyme

Pico De Gallo
2 medium tomatoes, chopped
1/2 cup chopped Spanish onion
1 jalapeno, seeded and sliced ( about 2 tablespoons)
2 teaspoons finely chopped cilantro
1/8 teaspoon salt

Southwestern Garnish
1 cup frozen corn, thawed
2/3 cup canned black beans, drained and rinsed
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/8 teaspoon salt

Mixed Greens
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1 carrot, shredded
1 cup shredded red cabbage

2 cups crumbled baked corn tortilla chips
1 cup guacamole

PREPARATION:
Prepare the marinade by combining all of the marinade ingredients in a small bowl. Stir well. Add meat to marinade, cover, and chill for at least 4 hours.

While meat marinates, prepare the dressings and garnishes. Combine the ingredients for each of the dressings in separate small bowls. Stir well, cover and chill. Combine the ingredients for each of the garnished in separate bowls, cover and chill these as well.

When the meat has marinated, preheat your barbecue grill to high heat or turn on your George Foreman.

Grill the steaks for 5 to 7 minutes per side or until done. If using the George Foreman, cook for 7 minutes total and do not flip the steaks.

While the meat is grilling, prepare your salad greens by combining lettuces, carrot and cabbage in a large salad bowl.

Split the greens onto each of four plates.

Spoon 1/4 of the pico de gallo on top of the greens on each plate, followed by 1/4 of the Southwestern garnish.

Sprinkle 1/4 of the tortilla chips over the greens on each plate.

Drizzle the ranch dressing and Santa Fe Dressing over the salads.

When the meat is done grilling, slice each steak into strips and arrange it over the top of each salad.

Spoon guacamole on top of each of the sliced steaks and serve.

SUBSTITUTIONS:
Buttermilk
Milk (just under one cup)
1 Tbs. white vinegar or lemon juice

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. Use as much as the recipe calls for.

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A good taco dip is an absolute necessary addition to a recipe collection. They are easy, delicious, quick to prepare and this particular one is virtually fat-free! Serve with tortilla chips or your favorite dippers.

Makes 10 Servings. Recipe from Taste of Home.

INGREDIENTS:
1 lb. lean ground turkey
1 envelope reduced-sodium taco seasoning
1 cup water
1 package (8 ounces) fat-free cream cheese, softened
1 cup (8 ounces) fat-free sour cream
3/4 cup picante sauce
1/2 cup shredded lettuce
1 cup chopped fresh tomato
1 cup (4 ounces) shredded  at-free cheddar cheese
Tortilla chips

PREPARATION:
In a skillet, cook turkey over medium heat until no longer pink; drain. Add taco seasoning and water; cover and simmer for 10 minutes.

Spoon turkey onto a 12-in. serving plate or pizza pan.

In a bowl, beat the cream cheese until smooth. Add sour cream; spread over the meat mixture. Spread with picante sauce. Top with lettuce, tomato and cheese.

Serve with tortilla chips.

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Another 20 minute delicious, healthy and low-cost meal sure to become a go-to dinner.

Serves 4. Recipe from So Easy.

INGREDIENTS:
4 tsp. canola oil
1 1/4 lb. top round, London broil, or flank steak, thinly sliced
4 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
1 large onion, sliced into half-moons
4 garlic cloves, crushed
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 Tbs. low-sodium soy sauce
1/2  tsp. ground black pepper
1 1/2 tsp. cornstarch, dissolved in 1/4 cup cold water
cooked basmati rice

PREPARATION:
Heat 2 tsp. oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate.

Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add peppers and onion and cook, stirring occasionally, 5 minutes. Add garlic and continue
cooking until peppers are softened and onions are translucent, about 5 minutes more.

Return beef and juices to skillet and add broth, wine, soy sauce, and pepper. Bring to boil. Reduce heat and simmer until liquid has been reduced by half, about 5 minutes. Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes.

Serve over rice.
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