ROW: Marinated Flank Steak

Ingredients

1 1 1/2- to 2-pound beef flank steak
1/4 cup chopped fresh rosemary or 1 tablespoon dried rosemary
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
3 cloves garlic, minced (1 1/2 teaspoons)
1 1/2 teaspoons paprika
1 teaspoon sea salt
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Directions

1. Trim fat from meat. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside. In a small bowl, stir together rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined.

2. Spoon herb mixture evenly over both sides of steak; rub in with your fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for at least an hour, or overnight.

3. If you're using a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160°F), turning once halfway through grilling. (If you're using a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and cook as above.)

4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

ROW: Broiled Spice-Rubbed Salmon

Ingredients

6 4-ounce fresh or frozen skinless, boneless salmon fillets, about 1 inch thick
1 tablespoon sweet paprika
1 tablespoon smoked paprika or ground ancho chile pepper
1 tablespoon chili powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil


Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Set aside.

2. In a small bowl, combine sweet paprika, smoked paprika or ground ancho chile, chili powder, kosher salt, garlic powder, black pepper, cumin, and oregano. Transfer spice mixture to a piece of waxed paper. Gently roll fish fillets in spice mixture to coat.

3. Brush about half of the olive oil in the bottom of a broiler pan or 15"10"1" baking pan.

Place fish fillets in prepared pan; turn any thin portions under to make uniform thickness. Drizzle tops of fish with remaining olive oil. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Carefully turn once halfway through broiling.

And the weight just keeps coming off...

Congrats to our dieters with a combined weight loss of over 700 pounds and 700 inches!

Share the gift of health with a friend - Don't forget about our Ideal Rewards Program.

**Refer a friend, family member or anyone you feel could benefit from the program
**He/she signs up for a consult and/or workshop and begins Phase 1 of Ideal Protein
**You get a free box of food (est. value $27.00)...it's that simple!

Again, congratulations to all of you for your continued excellence!~~

ROW - Sirloin Burgers with Roasted Garlic & Rosemary

Ingredients

1 whole bulb garlic
1 pound ground sirloin
1 zucchini, ends trimmed and coarsely grated
2 tbsp fresh rosemary, chopped
1/2 tsp salt
1/2 tsp cracked black pepper
4 tomato slices
4 red onion slices
1 chopped head of romaine lettuce

Directions

1. Preheat oven to 400°F.

2. Wrap garlic in foil, place in oven, and roast for 45 minutes until tender.

3. When cool enough to handle, peel away the foil and squeeze cloves from papery skin.

4. Transfer to a large bowl and add sirloin, zucchini, rosemary, salt and cracked pepper. Mix well to combine.

5. Shape the mixture into 4 equal patties.

6. Preheat grill or broiler.

7. Grill or broil burgers (if broiling, use a baking sheet) for 5 minutes per side so the patties are medium-done.

8. Arrange the burgers with tomato and onion on top of the bed of lettuce.

ROW - Herb-Stuffed Grilled Chicken With Spinach And Tomatoes

Ingredients

2 cups flat-leaf parsley leaves, lightly packed
1 tablespoon fresh thyme leaves
Zest of 2 lemons
2 cloves garlic, peeled and minced
1/4 teaspoon salt
Pinch black pepper
4 3- to 4ounce boneless, skinless chicken breasts (about 1 3/4 pounds total)
Cooking spray
1/4 teaspoon salt
1 pint cherry tomatoes
1 tablespoon olive oil
1 1/2 pounds spinach leaves, stems trimmed (or baby spinach)

Directions
>Heat grill or grill pan on medium-high heat. Finely chop parsley and thyme together and combine with zest, minced garlic, 1/4 teaspoon salt and pepper. Stir, then set aside.

>Cut a pocket in each chicken breast by slicing in half lengthwise, but don't slice all the way through. Divide herbs among chicken breasts and stuff each pocket. Use a toothpick to pierce the open side together.

>Spray chicken with cooking spray and sprinkle breasts with remaining 1/4 teaspoon salt. Arrange on grill or grill pan and cook 6-7 minutes on each side.
>While cooking chicken, add cherry tomatoes to grill or grill pan alongside; cook 5-6 minutes, turning occasionally.

>Meanwhile, heat olive oil in a medium skillet over medium-high heat and add half of the spinach. Cook until wilted, then add to the remaining fresh spinach in a bowl and toss with olive oil vinaigrette (olive oil, apple cider vinegar and lemon juice). Add grilled tomatoes to mixture, toss and serve with chicken.