The Associated Press

Fajita Steak Salad

*The acid in Diet Coke helps tenderize the meat in this steak salad. This filling salad has just 253 calories.

Start to finish: 45 minutes (15 minutes active)

Servings: 1

3 ounces raw boneless lean top sirloin, thinly sliced

4 ounces Diet Coke

1/2 small yellow onion, sliced

1/2 medium yellow bell pepper, sliced

1/2 medium red bell pepper, sliced

3 cup chopped romaine lettuce

4 baked tortilla chips, crushed

1/4 cup salsa

2 tablespoons fat-free sour cream

In a small bowl, combine the steak slices and Diet Coke. Refrigerate for 30 minutes

Coat a nonstick skillet with cooking spray and heat over medium-high. Add the steak slices and all of the soda marinade to the skillet.

Cook for 1 to 2 minutes, or until the surface of the steak is no longer pink. Transfer the meat to a plate (leaving the marinade in the pan) and set aside.

Reduce the heat to medium. Add the onion to the skillet and saute for about 2 minutes. Add the yellow and red bell pepper and cook for another minute.

Return the steak to the skillet and cook for another minute.

To serve, arrange the lettuce in a large bowl and top with the steak and vegetable mixture. Top tortilla chips, salsa and sour cream.

(Recipe from Lisa Lillien’s ``Hungry Girl,’’ St. Martin’s Griffin, 2008)

Breakfast Pizza



*Eggs may seem an unlikely base for a pizza, but this recipe uses them to bring out the best of two dishes _ pizza and omelets. This is a filling breakfast with just 127 calories for the entire pizza.

Start to finish: 15 minutes

Servings: 1

1/4 cup canned tomato sauce

Salt, pepper and other seasonings (such as basil, oregano or red pepper flakes)

1/2 cup fat-free liquid egg substitute

2 tablespoons chopped green bell peppers

2 tablespoons chopped mushrooms

1/4 cup shredded fat-free mozzarella cheese

In a small bowl, mix the tomato sauce with desired seasonings. Set aside.

Coat a small skillet with cooking spray, then heat over low. Pour in the egg substitute, cover and cook for 3 minutes, or until the egg is mostly set.

Carefully flip the egg, cover and cook for another minute. While the egg cooks, combine the peppers and mushrooms in a small microwave-safe bowl. Microwave for 30 seconds.

Uncover the skillet and spread the tomato sauce over the egg. Sprinkle the cheese over the sauce, then top with the vegetables. Cover the skillet and cook for another 2 minutes, or until the cheese is melted.

(Recipe from Lisa Lillien’s ``Hungry Girl,’’ St. Martin’s Griffin, 2008)