Beef Pepper Steak

This was fairly quick and easy, especially because I chopped up the peppers and onion the night before.

Pepper Steak (from Good Thymes and Good Food)
Prep Time:20 min
Total Time:35 min
Makes: 4 servings

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips (I used 1 medium)
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup KRAFT Original Barbecue Sauce (Omitted)
2 cups hot cooked brown rice (I used white rice because I didn't have whole wheat on hand.)
2 tbsp. olive oil
3 cloves garlic, pressed
1/2 tbsp. butter
1/2 tbsp. flour
1/2 c. (or so) beef stock

1. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. (I used about a tbsp. of olive oil.)
2. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender.
3. Transfer to large bowl; keep warm.
4. ADD meat, garlic and black pepper to same skillet (I added another tbsp. olive oil); cook and stir 3 min.
5. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce (omitted); cook until heated through.
6. SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.

I made a little sauce with what was left in the pan, as recommended by Good Thymes & Good Food. There was too much delicious, salty soy sauce and garlic to let it go to waste. I didn't want to just pour it over the meat and peppers. Here is what I did:
1. Add 1/2 tbsp. butter and let melt.
2. Add flour and cook for 1 minute. Stir to combine.
3. Add beef stock and bring to a slow boil til thickened.
4. Pepper to taste.
5. Serve over meat, rice and peppers. Delish! :)

Mediterranean-Style Tilapia

I found this recipe online at the Atlanta Journal Constitutional. It is my new FAVORITE! Seriously it's so flavorful it was impressive. Yummy! Best recipe I've found in a long time!

Mediterranean-Style Tilapia
Cuisine: Italian Mediterranean Seafood Low fat: Low cal:
To make the meal: Herb couscous with chopped olives, green beans
Hands on time: Total time: 30 minutes Serves: 4

Ingredients:
4 tilapia fillets
2 garlic cloves, minced
1 (7 1/2-ounce) jar of quartered marinated artichoke hearts, drained and oil reserved
1 medium onion, quartered and thinly sliced
1 (12-ounce) jar of roasted red peppers, julienned

Instructions:
Season fish with salt, pepper and 1 garlic clove and set aside. In a skillet over medium-high heat, add 1 to 2 tablespoons oil from the artichoke hearts. Saute onion until softened. Add red peppers, drained artichoke hearts and remaining garlic clove and season with salt and pepper. Saute until everything is lightly browned. Remove topping from pan and set aside. Add fish to pan and cook for 5 minutes on one side. Turn fish and top with vegetable mixture. Turn off burner and cover for 2 to 3 minutes.

Notes: Pastrana adds a suggestion: "I know it's an extra ingredient, but sometimes after sauteing the veggies, I sprinkle rice wine vinegar on them for added zip." She also likes to cook the second side with the burner turned off: "The residual heat from the pan will continue to cook the fish without overcooking it or drying it out."
Nutrition:Per serving: 196 calories (percent of calories from fat, 21), 26 grams protein, 12 grams carbohydrates, 4 grams fiber, 5 grams fat (trace saturated fat), 42 milligrams cholesterol, 246 milligrams sodium.