INGREDIENTS

• 7 medium sweet potatoes (the ones with the orange flesh), skin on .
• 30 oz / 800 g skinless, boneless chicken breast .
• 7 tbsp Skinny Blue Cheese dressing ( see the recipe here) - or Ranch dressing .
• cilantro or parsley, optional .

Ingredients

• 1pound boneless beef top sirloin steak, about 1-inch thick, trimmed of fat
• 1/2cup water
• 1/2cup apple cider
• 1/4cup Worcestershire sauce
• 1/4cup balsamic vinegar
• 1/4teaspoon crushed red pepper
• Nonstick cooking spray
• Salt and ground black pepper
• 1/4cup honey

• Directions

  1. Place steak in a resealable plastic bag. Add water, apple cider, Worcestershire, balsamic vinegar, and crushed red pepper. Seal bag, turning to coat meat. Let stand 20 minutes, turning occasionally.
  2. Heat a large skillet coated with cooking spray over medium heat. Remove beef from marinade, reserving marinade. Season beef with salt and black pepper. Cook in skillet about 12 minutes, turning once, or until desired doneness. Remove to a cutting board; cover.
  3. Add marinade and honey to skillet; whisk to combine. Bring to boiling; boil gently, uncovered, about 7 minutes or until reduced to 1/3 cup. Serve glaze with sliced steak.

Ingredients

• 4medium baking potatoes
• 12 - 16ounces boneless beef sirloin steak, cut 1 inch thick
• 2cups fresh baby spinach
• 3/4cup bottled blue cheese salad dressing
• 1small red onion, cut in thin wedges

• Directions

  1. Wash potatoes; pierce with fork. Arrange potatoes on microwave-safe plate in spoke formation, leaving 1 inch between each potato. Micro-cook on high (100 percent power), uncovered, 14 to 18 minutes or until tender. (Or bake potatoes in 425 degree F oven for 40 to 60 minutes.) Let stand 5 minutes.
  2. Meanwhile, preheat broiler. Trim fat from steak. Place meat on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 16 to 18 minutes for medium-rare (145 degrees F) or 19 to 21 minutes for medium (160 degrees F), turning once halfway through broiling. Transfer meat to cutting board; let stand 5 minutes.Or, to grill, prepare steak as above. For charcoal grill, grill on rack of uncovered grill directly over medium coals 18 to 22 minutes for medium (160 degrees F), turning once. For gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above.
  3. To serve, roll each potato gently under your hand. Cut an X in top of potato. Press in and up on ends of potato. Cut steak in bite-size strips. Top potatoes with beef strips and spinach; drizzle with dressing. Top with onion wedges. Makes 4 servings.

Ingredients

• 1/2cup cold low-fat (1%) milk
• 1tablespoon all-purpose flour
• 2ounces extra-sharp cheddar cheese, finely shredded (1/2 cup, packed)
• 3/4teaspoon salt
• 2tablespoons olive oil
• 1pound boneless top loin steak, very thinly sliced*
• 1/2teaspoon freshly ground black pepper
• 1large onion, sliced in very thin wedges
• 1green sweet pepper, thinly sliced
• 1red sweet pepper, thinly sliced
• 2whole-grain Italian rolls (each about 6 inches long and 4 oz.), halved lengthwise

• Directions

  1. For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
  2. In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.
  3. In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.
  4. Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves.
  5. 
     

  TIP

  1. To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing.

  MAKE IT VEGETARIAN

  1. Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef.

  FOR BIG APPETITES

  1. Serve sandwiches with both roll bottoms and tops.
  2. Comfort Food Fix by Ellie Krieger (Wiley, 2011)

  From the Test Kitchen

  *TIP:

  Place the steak in the freezer until it is mostly firm to the touch, but still somewhat yielding if you poke it with your finger (about 45 minutes to 1 hour). Remove steak from freezer and slice thinly (about 1/8 inch thick) across the grain of the meat using a very sharp chef's knife.