• 4 top sirloin steaks, about 6 ounces each
• 1/8 tsp. seasoned salt

Prepare grill or broiler. Season steaks with seasoned salt and pepper to taste. Grill or broil 3 minutes per side for medium-rare meat. Cook longer if desired.

Per serving: calories 255, fat 10.1g, 37% calories from fat, cholesterol 112mg, protein 38.3g, carbohydrates 0.0g, fiber 0.0g, sugar 0.0g, sodium 102mg, diet points 6.4.

The recommended wine is: Cabernet Sauvignon.

• 1-1/3 cups chicken stock
• 1-1/4 tsp. parsley flakes
• 1-1/4 tsp. minced onion
• 1/4 tsp. oregano leaves
• 2/3 cup long grain or converted rice, uncooked or 1-1/3 cups instant rice, uncooked
• 2 tsp. unsalted butter
• 2 Tbs. plus 2 tsp. slivered almonds, toasted

Combine first 4 ingredients in a heavy non-reactive saucepan over high heat. Bring to a boil and stir in next 2 ingredients. Cover pan and reduce heat to medium low. Cook 20 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork. Gently toss in toasted almonds and serve. For Instant Rice: Follow above instructions, adding 2 tsp. butter to the stock mixture. Stir in 1-1/3 cups instant rice. Cover and remove from heat, let stand 5 minutes. Fluff with a fork and gently toss in toasted almonds.

Per serving: calories 104, fat 5.3g, 46% calories from fat, cholesterol 5mg, protein 3.7g, carbohydrates 10.5g, fiber 0.8g, sugar 0.5g, sodium 261mg, diet points 2.9.

• 2 Tbs. pine nuts or slivered almonds, optional
• 1 lb. european salad (or other packaged salad mix)
• 1/4 cup fat-free Italian dressing
• 1/2 cup seasoned croutons

Preheat oven to 350°F. Place pine nuts in a shallow pan and toast in oven 3-5 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Place lettuce in a salad bowl. Pour dressing over lettuce. Sprinkle with pine nuts and croutons and toss.

Per serving: calories 70, fat 3.3g, 40% calories from fat, cholesterol 0mg, protein 3.4g, carbohydrates 7.5g, fiber 2.4g, sugar 1.9g, sodium 216mg, diet points 1.7.