1. Chili-Rubbed Steaks & Pan Salsa (recipe below) – Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.
2. Turkey & Fontina Melts – An elegant presentation of turkey layered with spinach and cheese, yet surprisingly quick to make. Round out the meal with a side of whole-wheat pasta, a salad and a glass of Pinot Noir.
3. Black Bean-Garlic Catfish – This dish is great for folks who are on the fence about catfish because the pungent black bean-garlic sauce balances the fish’s strong flavor. Serve with udon noodles or brown rice and sauteed broccoli with ginger broccoli.
4. Italian Vegetable Hoagies – This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. Serve with tomato and cucumber salad.
Get more ideas for easy low-calorie dinners.
Chili-Rubbed Steaks & Pan Salsa
8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat
and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
1. Sprinkle both sides of steak with chili powder and 1/4
teaspoon salt. Heat oil in a medium skillet over medium-high heat.
Add the steaks and cook, turning once, 1 to 2 minutes per side for
medium-rare. Transfer the steaks to a plate, cover with foil and
let rest while you make the salsa.
2. Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to
the pan and cook, stirring often, until the tomatoes soften, about
3 minutes. Remove from heat, stir in cilantro and any accumulated
juices from the steaks. Serve the steaks topped with the salsa.
Makes 2 servings
Per serving: 174 calories; 9 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 4 g carbohydrate; 20 g protein; 1 g fiber; 336 mg sodium; 421 mg potassium. Nutrition bonus: Zinc (27% daily value), Vitamin A (20% dv), Vitamin C (15% dv).
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
Related Links from EatingWell:
- Find healthy recipes in over 100 recipe collections—from chicken to Chinese to cake—at eatingwell.com.
- Find more than 100 delicious seasonally-inspired recipes in our newest book, EatingWell in Season: The Farmers’ Market Cookbook.
- Sign up for EatingWell's free weekly newsletters and get healthy recipes, diet tips and nutrition news delivered right to your inbox.
- Get a free trial issue when you subscribe to EatingWell Magazine.
