Meal Total (per plate): 410 cal., 13 g total fat (2 g sat. fat), 69 mg chol., 319 mg sodium, 40 g carb. (7 g fiber, 11 g sugars), 33 g pro. Exchanges: 2 vegetable, 2 starch, 3.5 lean meat, 1.5 fat.
Carb. per serving 35 g
Servings 4 (3 skewers and ½ cup couscous each)
Prep 25 minutes Marinate 30 minutes Grill 8 minutes
1. Place steak, sweet peppers, and onion in a large resealable plastic bag set in a shallow dish. Pour vinaigrette over meat and vegetables. Seal bag; marinate at room temperature 30 minutes or in the refrigerator up to 4 hours, turning bag occasionally.
2. Drain steak and vegetables, discarding marinade. Thread steak, sweet peppers, and onion onto twelve 10-inch skewers (see tip), leaving ¼-inch spaces between pieces. For a charcoal grill, place kabobs on the grill rack directly over medium coals. Grill, uncovered, 8 to 12 minutes or until steak is desired doneness, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as directed.) Prepare couscous according to package directions. Divide couscous and kabobs among four serving plates.
Per serving: 325 cal., 6 g total fat (2 g sat. fat), 69 mg chol., 201 mg sodium, 35 g carb. (6 g fiber, 8 g sugars), 31 g pro. Exchanges: 1 vegetable, 2 starch, 3.5 lean meat.
Carb. per serving 5 g
Servings 4 (2 cups each) Start to Finish 15 minutes
1. In a large bowl toss together arugula and radicchio. Drizzle vinaigrette over the salad and toss to coat. Divide among plates. Sprinkle with pine nuts.
Per serving: 85 cal., 7 g total fat (0 g sat. fat), 0 mg chol., 118 mg sodium, 5 g carb. (1 g fiber, 3 g sugars), 2 g pro. Exchanges: 1 vegetable, 1.5 fat.