Adapted from CooksAid.com
| Serving Size | 1 |
| Calories | 341 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Sodium | 568 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 19 g |
| Protein | 39 g |
| Ingredients | Measures |
|---|---|
| Freshly ground black pepper | 1 teaspoon |
| Kosher salt | ½ teaspoon |
| Dry mustard | ½ teaspoon |
| Garlic powder | ¼ teaspoon |
| Dried thyme | ¼ teaspoon |
| Beef tenderloin filets | 2 (5-ounce) |
Exchanges
4 lean meat substitutes
Side Suggestions: Feta-loaded Baked Potatoes
Wash and scrub 2 baking potatoes (such as Russet). Prick several times with a fork and then cook on high heat in the microwave for 8-10 minutes, flipping potatoes over halfway through. Meanwhile, mix together 2 tablespoons crumbled feta cheese and 2 tablespoons reduced-fat sour cream. When potatoes are cooked, split, and top with feta mixture. Nutrition Info (for ½ of recipe): 193 calories; 35 g carbohydrates; 5 g protein; 4 g fat (2.5 g sat); 2.5 g fiber; 122 mg sodium. Exchanges: 1.5 starches; 0.5 medium-fat meat substitutes.
Side Suggestions: Sliced Tomatoes