Avocado Chimichurri Steak with Grilled AsparagusAvocado-Chimichurri Steak with Grilled Asparagus

2 Tbsp. salt-free chili powder
1 Tbsp. garlic powder
1/4 tsp. salt
Cooking spray
1 1/2 lbs. London broil (top round steak), all visible fat discarded
3/4 cup finely chopped, fresh cilantro
1/2 cup finely chopped, fresh parsley
2 medium lemons, zested and juiced
3 Tbsp. canola or corn oil (divided use)
1 medium fresh jalapeno pepper (seeds and ribs discarded), finely chopped
1 small avocado, halved, pitted and diced
3 medium asparagus spears, trimmed

In a small bowl, stir together the chili powder, garlic powder and salt. Put the beef on a large platter. Using your fingertips, gently press the mixture so it adheres to both sides of the beef. Let stand for one hour.

Meanwhile, lightly spray the grill with cooking spray. Preheat the grill on medium high.

To make the chimichurri sauce, in a small bowl, stir together the cilantro, parsley, juice of one lemon, one tablespoon oil and the jalapeno. Halve, put and dice the avocado. Stir to combine.

Drizzle the remaining two tablespoons oil over the asparagus.

Grill the beef for three-five minutes on each side (depending on thickness) or until an instant-read thermometer inserted in the center reaches 125 F (rare) to 135 F (medium rare). The beef may need to be turned over occasionally so the rub doesn't burn. Remove the beef from the grill. let stand under a tent of aluminum foil.

Place the asparagus perpendicular to the grill grates or put in a grilling basket. Grill for seven minutes, or under tender-crisp.

Transfer the asparagus to a separate larger platter. Sprinkle with the lemon zest over the asparagus.

Thinly slice the beef diagonally across the grain. Arrange on the asparagus. Spoon the sauce over the beef.

Servings: 6
Calories: 328; Fat: 17.5 grams; Cholesterol: 69 mg; Sodium: 163 mg; Carbohydrate: 15 grams; Fiber: 8 grams; Protein: 32 grams

* Recipe courtesy American Heart Association

PHILLY CHEESE STEAK FOIL PACKET DINNER 940wPhilly Cheesesteak Foil Packet Dinner

1 medium yellow onion, peeled, quartered, thinly sliced
1 tsp. water
2 Tbsp. no-sodium Italian seasoning
1 package sliced white mushrooms, roughly chopped
1 lb. beef filet top sirloin, cut into 1/2-inch strips
1 Tbsp. balsamic vinegar
2 red or green bell peppers
1 1/2 tsp. canola oil
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 cup shredded, fat-free mozzarella cheese
4 small whole-wheat rolls, to serve

Preheat the over to 450 degrees. Make four sheets of aluminum foil about 30 inches long. Fold the foil in half width-wise so it's extra-sturdy.

Peel and quarter the onion. Thinly slice each quarter and add to a heatproof container with water. Microwave onions until mostly tender, about 90 seconds to two minutes, depending on the microwave's power. Carefully transfer onions into a medium bowl.

Seed each bell pepper and then thinly slice. Roughly chop the sliced mushrooms. Transfer both bell peppers and mushrooms into the bowl with the onion.

Thinly slice the top sirloin into 1/2-inch strips. Add sirloin into the bowl with the vegetables. Stir in balsamic vinegar, canola oil, Italian seasoning, garlic powder, salt and pepper. Use tongs or a spoon to mix until combined.

Divide mixture into four equal portions into the center of each foil square. Top each portion with 1/4 cup cheese.

Securely seal the top and sides of each foil packet. Place each foil packet onto a large baking sheet and add into the preheated oven. Cook until beef is cooked through, about 20 minutes. Remove 1 packet to check that steak is fulled cooked before removing them all from the oven.

Place each foil packet onto a plate. Carefully open each packet and serve with rolls.

Servings: 4
Calories: 348; Fat: 8.3 grams; Cholesterol: 65.4 mg; Sodium: 608 mg; Carbohydrate: 29.5 grams; Fiber: 5.1 grams; Protein: 40.3 grams

* Recipe courtesy American Heart Association

  Blackberry Cobbler

   Cooking spray
   4 cups blackberries
   1/4 cup sugar substitute and 1/2 cup sugar substitute, divided use
   1/4 cup water
   Juice from 1 medium lime
   2 tsp. ground ginger
   1 1/3 cups all-purpose flour
   2 1/2 tsp. baking powder
1/16 tsp. salt
1 14 cups fat-free milk
1/4 cup canola or corn oil
1/4 cup fat-free, plain Greek yogurt
1 tsp. vanilla extract

Preheat the oven to 350 F. Lightly spray a 13x9x2-inch baking pan with cooking spray.

In a medium bowl, gently stir together the berries, 1/4 cup sugar substitute, the water, lime juice and ginger. Let the berry mixture stand for at least 15 minutes so the juices can accumulate.

In a small bowl, stir together the flour, baking powder, salt and the remaining 1/2 cup sugar substitute.

In a large bowl, whisk together the milk, oil, yogurt and vanilla.

Add the flour mixture to the milk mixture, stirring just until no flour is visible. Don't overmix.

Pour the batter into the baking pan. Using a spatula, spread the batter in the pan. The batter doesn't have to touch the edge of the pan. It will spread while baking. Top with berry mixture.

Bake for 50 minutes or until a wooden toothpick inserted in the center comes out clean.

Servings: 8
Calories: 199; Fat: 7.5 grams; Cholesterol: 1 mg; Sodium: 163 mg; Carbohydrate: 28 grams; Fiber: 4 grams; Protein: 5 grams

* Recipe courtesy American Heart Association