| Serving Size | ½ of recipe |
| Calories | 164 |
| Total Fat | 5 g |
| Saturated Fat | 1.5 g |
| Sodium | 315 mg |
| Total Carbohydrate | 4 g |
| Dietary Fiber | 0.5 g |
| Protein | 25 g |
| Ingredients | Measures |
|---|---|
| Top sirloin, sliced in half to make 2 thin filets | ½ pound |
| Barbecue sauce | ¼ cup |
Exchanges
3 lean meats
Side Suggestions: Hot Potato Salad Over Argula
Wash and scrub 6 baby Yukon gold potatoes (or 2 regular Yukon gold potatoes). Bring to boil in a medium pot filled with water. Reduce heat and simmer for 20 minutes (30-45 minutes if using larger potatoes) until tender when pricked with a fork. Place potatoes in a bowl and slice into big chunks, leaving skin on. In a separate bowl, whisk together 4 teaspoons canola oil, 2 teaspoons white balsamic vinegar (or white wine vinegar), ¼ teaspoon salt, and freshly ground pepper to taste. Add in ½ chopped jalapeno and pour dressing over the sliced potatoes. Serve potato salad over a bed of arugula, about 1 cup per person. Nutrition Info (for ½ of recipe): 319 calories; 54 g carbohydrate; 6 g protein; 9.5 g fat (1 g sat); 8.5 g fiber; 311 mg sodium. Exchanges: 3.5 starches; 2 fats; 1 vegetable.
Side Suggestions: Grilled Tomatoes
Slice 2 tomatoes in half and grill, cut side up, for about 10 minutes.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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