Entree - Steak au Poivre

If you like medium-rare or rare steaks try buying one thick steak and cutting it in two. Have the steaks at room temperature. Push the salt and pepper into both sides of the steak. Put oil in a sauté pan; heat on high until very hot. Cook steak for 3 minutes on one side, turn and cook for 11/2 minutes in the second. Remove from pan.

Reduce heat to low, deglaze pan with lemon, scrapping the bottom to get all the particles, add Worcestershire sauce, and finally the butter, Swirl pan to mix butter.
Return steaks to pan for 1 minute. Plate and pour pan gravy over steaks.

Each serving has 403 calories, 6.5g carbs,26.4g fat, 34.7g protein and .4g fiber

Vegetable - Spaghetti Squash

Microwave the whole squash on high for 3-4 minutes. Remove squash; cut in half and remove seeds with a large spoon. Brush olive oil on squash; salt and pepper to taste and place in a preheated 350-degree oven. Cook for 20-25 minutes until tender. Remove squash; run a fork, tines down, along the length of the squash. The flesh will come out looking like spaghetti. Place in bowl, season with remaining oil, salt and pepper.

Each serving has 139 calories, 10g carbs, 10.5g fat, 1g protein and 2.2g fiber

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