Chili Steak & Peppers
Bright and loaded with flavor, this recipe makes a delicious dish you’ll be proud to serve. Don’t forget the sauce! —Taste of Home Test Kitchen
Takes: 30 min. Makes: 4 servings
2 Tbsp. chili sauce 1 Tbsp. lime juice
1 tsp. brown sugar
¹ ₂ tsp. crushed red
¹ ₂ tsp. salt, divided 1 beef top sirloin steak
(1¹ ₄ lbs.)
1 medium onion,
halved and sliced 1 medium green pepper, cut into strips
1 medium sweet yellow pepper, cut into strips
2 tsp. olive oil
¹₂ tsp. minced garlic
¹₈ tsp. pepper
¹₄ cup reduced-fat sour cream
1 tsp. prepared horseradish
1. Combine chili sauce, lime juice, brown sugar, pepper flakes and ¹₄ tsp. salt; brush over steak. Broil steak 4-6 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare steak, a thermometer should read 135°; for medium, 140°; for medium-well, 145°).
2. Meanwhile, in a large skillet, saute onion and green and yellow peppers in olive oil until tender. Add garlic, pepper and remaining salt; cook for 1 minute longer. In a small bowl, combine sour cream and horseradish. Slice steak and serve with pepper mixture and sauce.
Per serving: 265 cal., 9g fat (3g sat. fat), 62mg chol., 491mg sod., 12g carb. (8g sugars, 2g fiber), 32g pro.
Diabetic exchanges: 4 lean meat, 1 vegetable, 1 fat.
If you love plums, this recipe is for you! I combine the fresh fruit with chicken tenders for a flavorful, quick and easy meal. Serve with brown rice or orzo pasta. —Nancy Heishman,
Las Vegas, NV
Prep: 20 min. • Cook: 15 min. Makes: 4 servings
¹ ₂ tsp. garlic salt
¹ ₂ tsp. lemon-pepper
1¹ ₂ lbs. chicken tenderloins 1 Tbsp. extra virgin olive oil 2 cups sliced fresh plums ¹₂ cup diced red onion
¹₃ cup apple jelly
1 Tbsp. grated fresh
1 Tbsp. balsamic vinegar 2 tsp. reduced-sodium soy sauce 1 tsp. minced fresh thyme or ¹ ₂ tsp. dried thyme 1 Tbsp. cornstarch
2 Tbsp. white wine
1 Tbsp. sesame seeds,
1. Combine the garlic salt and lemon pepper; sprinkle mixture over chicken. In a large skillet, heat oil over medium-high heat; brown chicken. Add plums and the red onion; cook and stir for 1-2 minutes.
2. Reduce heat. Stir in the next five ingredients. Mix cornstarch and wine until smooth; gradually stir into the pan. Cook, covered, until chicken juices run clear and the plums are tender, about 10 minutes. Sprinkle with sesame seeds just before serving.
Per serving: 343 cal., 6g fat (1g sat. fat), 83mg chol., 483mg sod., 33g carb. (26g sugars, 2g fiber), 41g pro.
Find It! Ash Plank Serving Board – Large $70 jkadams.com Chili Steak & Peppers Baked Chili-lime Corn
Skillet Plum Chicken Tenders