Blue Cheese-Steak Pepper Wraps

Yield 4 servings (serving size: 1 wrap)

Ingredients

• 12 ounces boned top round steak
• 2 teaspoons dry mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• Cooking spray
• 2 cups sliced mushrooms
• 1 onion, cut into 1/4-inch-thick wedges
• 1 medium red bell pepper, seeded and cut into 1/4-inch strips
• 2 tablespoons water
• 1 1/2 tablespoons red wine vinegar
• 1/2 cup (2 ounces) crumbled blue cheese or feta cheese
• 4 (8-inch) fat-free flour tortillas
• 2 cups chopped romaine lettuce

Preparation

Trim fat from beef; slice into 1/4-inch strips. Set aside.

Combine the mustard, black pepper, garlic, and salt in a large bowl. Add beef, tossing to coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add mushrooms, onion, and bell pepper to pan; sauté 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.

Warm tortillas according to package instructions. Spoon 1 cup mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Nutritional Information

Calories: 310 (24% from fat)

Fat: 8.1g (sat 3.9g,mono 2.5g,poly 0.5g)

Protein: 26.3g

Carbohydrate: 32.4g

Fiber: 3.3g

Cholesterol: 56mg

Iron: 4.1mg

Sodium: 732mg

Calcium: 103mg

Cooking Light, JUNE 2000

Yukon Gold Potatoes with Wild Mushroom Gratin and Blue Cheese

yield: Serves 6 to 8

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish. hide ›
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Ingredients

* 5 ounces crumbled blue cheese (such as Stilton, Gorgonzola or Maytag blue; about 1 1 /2 cups), room temperature
* 2 1/2 cups whipping cream
* 1 teaspoon salt
* 1/2 teaspoon pepper


* 1 1/2 tablespoons butter
* 1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog), thickly sliced
* 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried


* 2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds

Preparation

Position rack in top third of oven and preheat to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl; add 1 cup/2 cream. Using fork, mash mixture to chunky paste. Mix in 1 teaspoon salt and 1/2 teaspoon pepper. Mix in remaining 2 cups cream.

Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; sauté until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)

Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.

Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot.

From Epicurious.com