|Makes: 4 servings|
|Serving Size: 1 steak|
|Choices: Nonstarchy Vegetable 3, Lean Protein 3, Fat 1 1/2|
- Makes: 4 servings
- Serving Size: 1 steak
- Preparation Time: 5 minutes
|1/4||tsp.||salt, divided use|
|1/4||tsp.||pepper, divided use|
|2||med.||zucchinis, halved, and cut into 1/4 half moon shaped pieces|
|2||med.||squash, halved, and cut into 1/4 half moon shaped pieces|
|12||oz.||Crimini mushrooms, caps removed, and sliced into quarters|
|2||red bell peppers, diced|
|2||beef tenderloins (8 oz. each), cut into 1-inch cubes|
- Preheat oven to 400 F. Juice lemons into a large bowl, discarding seeds. Slowly whisk in 2 Tbsp. of olive oil. Season with 1/8 tsp. salt and 1/8 tsp. pepper. Add the zucchini, squash, mushrooms, and bell peppers into the bowl and mix to combine.
- Pat dry the beef with paper towels. Season beef with 1/8 tsp. salt and 1/8 tsp. pepper. Place the beef and the vegetable mixture on the sheet pan lined with foil.
- Roast in the oven for 12 to 15 minutes or until desired doneness. Remove from the oven and let rest for 5 minutes. Spoon beef and vegetables onto four dinner plates, and serve.
Adapted from Healthy Calendar Diabetic Cooking, 2nd Edition, by Lara Rondinelli-Hamilton, RD, LDN, CDE, and Chef Jennifer Bucko Lamplough.