SEARED STEAK WITH ROASTED MUSHROOMS AND SPINACH SALAD

Serves 4.

• 2 lb. white mushrooms, trimmed and quartered

• 4 garlic cloves, thinly sliced

• 5 tbsp. olive oil, divided

• Coarse salt and ground pepper

• 1 tbsp. paprika

• 1 tsp. dried oregano

• 1/2 tsp. red pepper flakes

• 2 flank steaks (11/2 lb. each)

• 2 tbsp. balsamic vinegar

• 10 oz. baby spinach

Directions

Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic and 1 tablespoon oil between 2 large rimmed baking sheets; season with salt and pepper and toss. Toast, tossing occasionally, until mushrooms are tender and browned, about 15 to 20 minutes. Refrigerate 2 cups for the Tostadas recipe for up to 2 days. Set aside remaining mushrooms.

In a small bowl, combine paprika, oregano, red pepper flakes and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then the spice mixture.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Sear steaks in two batches, about 5 to 7 minutes per side for medium-rare (lower heat if the skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas for up to 2 days. Tent remaining steak with aluminum foil to keep warm.

In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.

Nutrition information per serving:

Calories 449 Fat 26 g Carbohydrates 14 g

Saturated fat 7 g Protein 40 g Dietary fiber 4 g

STEAK TOSTADAS WITH CILANTRO SOUR CREAM

Serves 4.

Note: If you prefer, you can substitute your favorite cheese for the Manchego. Any melting variety, such as Cheddar or Monterey Jack, will work.

• 4 (6-in.) flour tortillas

• 1 c. shredded Manchego cheese (4 oz.)

• 1 reserved cooked flank steak, thinly sliced against the grain

• 2 c. reserved cooked mushrooms

• 1 (10-oz.) pkg. frozen corn kernels, thawed and patted dry

• 4 green onions, thinly sliced

• Coarse salt and ground pepper

• 1/2 c. reduced-fat sour cream

• 1/4 c. chopped cilantro, plus more for garnish

• 2 tbsp. fresh lime juice, plus lime wedges for garnish

Directions

Preheat oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (it's fine if they overlap); sprinkle with cheese. Bake until edges are golden, about 4 to 6 minutes.

Meanwhile, in a large bowl, toss together steak, mushrooms, corn and green onions; season with salt and pepper. Top tortillas with steak mixture. Bake until warmed through, about 6 to 8 minutes.

Meanwhile, in a small bowl, stir together sour cream, cilantro and lime juice; season with salt and pepper. Serve tostadas topped with cilantro sour cream and garnished with cilantro and lime wedges.

Nutrition information per serving:

Calories 666 Fat 33 g Carbohydrates 41 g

Saturated fat 14 g Protein 50 g Dietary fiber 4 g

BRAISED CHICKEN WITH WHITE WINE, TOMATOES AND PEAS

Serves 4.

• 2 c. long-grain white rice

• 12 boneless, skinless chicken thighs (31/2 lb. total)

• Coarse salt and ground pepper

• 2 tbsp. olive oil

• 1 c. dry white wine, such as sauvignon blanc

• 1 tbsp. fresh thyme leaves, plus sprigs for garnish

• 1 (10-oz.) box frozen peas

• 1 pint grape tomatoes, halved

• 2 tbsp. fresh lemon juice

Directions

In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice recipe for up to 1 day. Cover remaining rice in pan to keep warm; set aside.

While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high heat. Working in batches, cook chicken until browned, about 4 to 5 minutes per side; transfer to a plate (reserve pot).

Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer and cook, partially covered, until chicken is opaque throughout, about 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice for up to 1 day.

Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, about 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

Nutrition information per serving:

Calories 532 Fat 12 g Carbohydrates 52 g Saturated fat 3 g Protein 47 g Dietary fiber 4 g

CHICKEN FRIED RICE WITH BOK CHOY

Serves 4.

Note: Any fast-cooking greens can be used, but the flavor and texture of bok choy are nice. For some heat, add a pinch of red pepper flakes or a shake of hot sauce.

• 2 tbsp. vegetable oil, such as safflower, divided

• 2 eggs, lightly beaten

• Coarse salt and ground pepper

• 1 lb. bok choy, cored and coarsely chopped

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 3 c. reserved cooked rice

• 4 reserved cooked chicken thighs, shredded

• 1 tbsp. grated peeled fresh ginger

• 2 tbsp. rice vinegar

• 2 tbsp. soy sauce

Directions

In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggs; season with salt and pepper and cook until set, about 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up and thinly slice eggs crosswise; set aside.

In skillet, heat remaining tablespoon oil over medium-high heat. Add bok choy, onion and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, about 2 to 4 minutes.

Add rice, chicken, sliced eggs, ginger, vinegar and soy sauce. Cook, tossing, until heated through, about 3 to 5 minutes.

Nutrition information per serving:

Calories 592 Fat 21 g

Carbohydrates 45 g Saturated fat 4 g Protein 48 g Dietary fiber 2 g