MAKE THE MOST OF MEAT

USE SMALL PORTIONS OF BEEF AND PORK AS FLAVOR ACCENTS INSTEAD OF AS THE MAIN FOCUS OF THE MEAL. BETTER FOR YOUR HEALTH. BETTER FOR YOUR BUDGET.

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Carne Asada Bowls
HANDS-ON 21 MIN.
TOTAL 26 MIN.

This gluten-free take on a taco salad uses seared flank steak in place of ground beef. Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad. Queso fresco is a firm, mild cheese-a great alternative to feta if you're not a fan of the tang. Keep the tortilla chips whole for scooping, or lightly crush them and sprinkle on top of the bowl.

1. Heat a large skillet over medium-high. Spray steak on both sides with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to pan; cook 5 minutes on each side or until desired degree of doneness. Place on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.

2. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.

3. Place lettuce in bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, queso fresco, and, if desired, cilantro leaves. Serve with lime wedges.

SERVES 4 (serving size: 3/4 cup lettuce, about 1/3 cup bean mixture, 3 oz. steak, ½ cup tomato, about 3 chips, 14 avocado, and about 1 Tbsp. cheese) CALORIES 339; FAT 16g (sat 4g, unsat 8g); PROTEIN 26g; CARB 26g; FIBER 9g; SUGARS 4g (added sugars Og); SODIUM 475mg; CALC 12% DV; POTASSIUM 21% DV

Easy Thai-Style Steak Noodle Bowls
HANDS-ON 21 MIN.
TOTAL 21 MIN.