Slow-Cooker Saucy Swiss Steak

INGREDIENTS :

1/4 cup KRAFT Zesty Italian Dressing

1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces

1/4 cup flour

1/4 cup tomato paste

1 can (14-1/2 oz.) diced tomatoes, undrained

1/2 cup beef broth

1 green pepper, chopped

1/2 cup shredded KRAFT Swiss Cheese

COOKING DIRECTIONS :

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until steaks are browned on both sides. Remove from heat.

COMBINE tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours).

SPRINKLE with cheese just before serving.

MORE :

Serving Suggestion

This steak is even better when served with hot mashed potatoes.

NUTRITION INFO :

Calories

270

Total fat

12 g

Saturated fat

4.5 g

Cholesterol

60 mg

Sodium

700 mg

Carbohydrate

17 g

Dietary fiber

3 g

Sugars

5 g

Protein

23 g

Vitamin A

20 %DV

Vitamin C

40 %DV

Calcium

15 %DV

Iron

20 %DV

Grilled Steak & Vegetable Salad

INGREDIENTS :

1/2 cup KRAFT Light Balsamic Vinaigrette Dressing, divided

1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick

2 large yellow peppers, cut lengthwise in half

8 cups torn spring greens or torn mixed salad greens

2 large tomatoes, cut into wedges

1/2 cup thinly sliced red onions

COOKING DIRECTIONS :

HEAT grill to medium-high heat.

RESERVE 1/3 cup dressing. Brush remaining dressing lightly onto 1 side of steak and onto cut sides of peppers.

PLACE steak and peppers on grill, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.) Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions.

CUT steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with reserved dressing.

MORE :

Make Ahead

Grill extra pieces of steak or chicken to use later in salads or sandwiches.

NUTRITION INFO :

Calories

180

Total fat

5 g

Saturated fat

1.5 g

Cholesterol

45 mg

Sodium

330 mg

Carbohydrate

16 g

Dietary fiber

4 g

Sugars

8 g

Protein

18 g

Vitamin A

35 %DV

Vitamin C

160 %DV

Calcium

6 %DV

Iron

15 %DV

Healthy Living Information

Low fat

Low calorie

Good source of vitamin A or C

Low sodium

Diet Exchange

1/2 Carbohydrate + 2 Vegetable + 2 Meat (L)

Nutrition Bonus

Serve up this colorful low-fat, low-calorie main-dish salad that provides 2 cups of the recommended 2-1/2 cups of vegetables per day. The bright yellow peppers are rich in vitamin C and the greens team up with the red tomato for a good source of vitamin A. Carb Choices: 1

T-Bone Steak with Bacon-Mushroom Sauce

INGREDIENTS :

2 beef T-bone steaks (1 lb.), 1 inch thick

5 slices OSCAR MAYER Bacon, cut into 1/4-inch pieces

1 pkg. (1/2 lb.) sliced fresh mushrooms

1/4 cup A.1. Original Steak Sauce

1/4 cup dry sherry or water

1 tsp. brown sugar

COOKING DIRECTIONS :

HEAT grill to medium. Grill steaks 7 to 8 min. on each side or to medium doneness (160ºF).

MEANWHILE, cook bacon in large skillet on medium heat 5 min. or until crisp, stirring occasionally. Drain bacon on paper towels. Discard drippings from skillet. Add mushrooms to skillet; cook 5 min., stirring occasionally. Stir in bacon, steak sauce, sherry and sugar. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.

SERVE steaks topped with mushroom sauce.

MORE :

Serving Suggestion

Serve this dish with a whole wheat roll and steamed vegetable, such as asparagus.

Substitute

Substitute porterhouse steaks for the T-bone steaks.

Use Your Broiler

Cook steaks under the broiler instead of on the grill.

NUTRITION INFO :

Calories

560

Total fat

34 g

Saturated fat

12 g

Cholesterol

100 mg

Sodium

1200 mg

Carbohydrate

14 g

Dietary fiber

2 g

Sugars

8 g

Protein

43 g

Vitamin A

0 %DV

Vitamin C

6 %DV

Calcium

2 %DV

Iron

35 %DV