per serving: 452 calories; 52 grams protein; 25 grams total fat; 1 gram fiber; 6 grams saturated fat; 6 grams carbohydrates; 119 mgs cholesterol; 130 mgs sodium; 12 WW points plus


Grilled Sirloin Steak and Vidalia Onions


2 Vidalia onions

1/4 cup olive oil

1.25 pounds sirloin steak

2 tablespoons grill seasoning, McCormick or Montreal

coarse salt and freshly ground pepper, to taste


Heat grill to medium high heat.
Peel and slice onions about 3/4-inch thick. Brush oil on onions, place on hot grill and cook until they are translucent.
Cut the sirloin into individual steaks, if needed. Season steaks with seasoning, salt and pepper and cook for 8-10 minutes, turning once for medium-rare, longer to desired doneness. Arrange on serving plate with onions and serve.

Roasted Carrots and Peas


8 carrots peeled and cut lengthwise

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1 whole lime juiced

1 cup frozen peas slightly thawed


Preheat oven to 450 degrees.
Toss carrots with olive oil, ground cumin, ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in peas and roast 4 more minutes. Toss with and lime juice and serve.