This healthy dish is just what you need in the new year!  Low in fat and carbs.  Serve this as an appetizer or a main dish.

Score fat edges of steak. Place meat in a shallow baking dish. Combine remaining ingredients. Pour over steak. Cover; let stand 4 hours in the refrigerator or overnight, turning steak several times. Remove steak from marinade, reserving marinade. Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals 17 to 20 minutes. Turn; cook 15 to 17 minutes more for medium-rare. Heat reserved marinade on grill. Remove steak to serving platter. Carve steak across the grain; spoon marinade over slices.

Serves 3

1 Tbs flour
1/4 tsp back pepper
1/4 tsp poultry seasoning
4 boneless turkey breast cutlets.
1 Tbs olive oil
1 cup mushrooms, sliced thin
1/4 cup chopped lean ham
1 onion, chopped
2 slices part-skim mozzarella cheese, cut in half
1/4 cup canned pimientos, julienned

Preheat the oven to 350 degrees F. Prepare an 8-inch baking pan by spraying it with nonstick cooking spray.
In a large zip-lock bag, combine the flour, pepper and poultry seasoning. Add the turkey cutlets and shake to coat.
In a large skillet, heat the oil. Add the turkey and cook until lightly browned, about 2 minutes on each side. Transfer to the baking pan.
In the same skillet, add the mushrooms, onion and ham. Cook while stirring for about 5 minutes. Spoon evenly over the turkey then top each cutlet with a slice of cheese. Bake until the turkey is cooked through, about 15 minutes depending on how thick the cutlet is.
Garnish with the pimiento strips.

1 lb pork tenderloin, trimmed
salt & pepper, to taste
small handful or fresh basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons sun-dried tomato paste
-alternatively, you could take 2 tablespoons of sun dried tomatoes and puree it in a food processor
6 thin slices of prosciutto
1 tablespoon olive oil

Olive Paste:
1/3 cup pitted black olives
3 garlic cloves, peeled
4 tablespoons olive oil

Preheat the oven to 375 degrees F.  Slice the pork lengthwise down the center, but do not cut all the way through.  Spread the pork open and season the inside with salt and pepper.
Arrange the basil leaves along the center of the pork.  Mix the cheese and sun-dried tomato paste together and spread over the basil leaves.
Press the pork back together.  Wrap the prosciutto around the pork to cover.  Place on a rack in a roasting pan, seam-side down.  Brush with olive oil.  Bake in the oven for 35-40 minutes or until cooked through.  Let stand for 10 minutes.
Now make the olive paste:  Place the olives, garlic and oil in a food processor until smooth.
Slice the pork and serve with the olive paste.

Serves 4

Nutrition Facts:  427 calories, 34g fat, .2g carbohydrates, Protein 31g 

1 1/2 cups chopped zucchini
1/4 cup chopped onion
1 teaspoon fresh basil, minced
1/8 teaspoon garlic powder
1 tablespoon butter
1/3 cup chopped tomato
1/4 cup shredded cheddar cheese

In a skillet, saute the zucchini, onion, garlic powder and basil in butter for about 5 minutes. Stir in the tomato and cheese. Cook over medium heat for about 2 minutes or until the cheese is melted.

Serves 2

Nutrition: 75 calories, 3 g fat, 13 mg cholesterol, 141 mg sodium, 7 g carbohydrates, 2 g fiber, 7 g protein

1 (14-ounce) can artichoke hearts, drained
2 (4-ounce) skinned, boned chicken breast halves
1/2 cup minced green onions
3 small garlic cloves, minced
1 cup plain low-fat yogurt
2 tablespoons light mayonnaise
1/4 cup grated fresh Parmesan cheese
2 teaspoons Worcestershire sauce
3 drops hot sauce
1/8 teaspoon paprika
Cooking spray

Preheat oven to 350 degrees F.

Place artichoke hearts in food processor, and process until finely chopped. Spoon into a bowl, and set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1-inch pieces, and set aside.

Recoat skillet with cooking spray, and add onions and garlic. Saute 2 minutes or until tender. Place chicken and onion mixture in food processor; process until finely ground. Add yogurt, mayonnaise, cheese, and sauces, and pulse until well-blended. Add chicken mixture to artichokes; stir well.

Spoon mixture into a 1-quart baking dish coated with cooking spray, and sprinkle with paprika. Bake mixture at 350 degrees F for 25 minutes or until heated. Serve spread warm or cold with French bread or crackers.

Yield: 4 cups (serving size: 1/4 cup)

CALORIES 45 (26% from fat); FAT 1.3g (sat 0.4g); PROTEIN 5.2g; CHOLESTEROL 11mg; CALCIUM 55mg; SODIUM 102mg; FIBER 0.1g; CARBOHYDRATE 3.3g

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