2 to 3 large round steaks, cut into serving sizes
1 Tbsp. pepper
4 Tbsp. butter
2 Tbsp. Worcestershire sauce
2 cloves garlic, minced
2 onions, chopped
2 tomatoes, chopped
2 cups beef broth

Rub steaks with pepper. Melt butter in a skillet and sear steaks on both sides. Add garlic and onions as saute for about 5 minutes. Combine beef broth, Worcestershire sauce and tomatoes. Pour over steaks and simmer for approximately 25 minutes or to desired doneness. Serve over rice with sauce left over in the pan. If you need to thicken the sauce you can add several tablespoons of flour to the sauce and stir over medium heat until sauce thickens up.

The Skinny: Use lean steaks.

Triple Summer Succotash

2 cups fresh shelled baby lima beans
2 cups fresh white corn kernels
2 fresh tomatoes, chopped
One third cup butter
1 Tbsp. sugar
1 tsp. salt
One half tsp. pepper

Place beans and corn in a saucepan and enough water just to cover them. Bring the water to a boil and simmer until beans are just tender but not overdone. Drain water and add tomatoes, butter, sugar and salt and pepper. Simmer for 5 minutes and serve. You may substitute frozen beans and corn for this recipe, although fresh is always best.

The Skinny: You could add a little olive oil in place of the butter.