Watch for the Publix Kitchen segments on Thursdays during River City Live as they make these tasty recipes.
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1 1/4 lbbeef cube steaks
1 cup Deli artichoke and spinach dip, divided
1 cup Italian panko bread crumbs
1/2 cup grape tomatoes, halved
3 tablespoons canola oil
1/2 cup reduced-fat milk
1 (8.5-oz) package precooked rice-and-quinoa blend
1 (7.5-oz) package true bleu salad kit
1. Coat beef evenly with 1/2 cup spinach dip. Dredge meat through panko; press with fingertips to evenly coat (wash hands). Halve tomatoes.
2. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place oil in pan; add beef and cook 3-4 minutes on each side or until browned and 160°F. Remove beef from pan and drain on paper towels.
3. Remove remaining oil from pan and reduce heat to low. Pour milk and remaining 1/2 cup dip into pan; simmer 2- 3 minutes, stirring often, or until hot and sauce thickens.
4. Microwave rice following package instructions. Combine salad greens (3 cups) and kit ingredients (nuts, cheese, raisins, and dressing) in large bowl; toss with rice and tomatoes. Slice beef into bite-size strips and place on top of rice mixture; top with sauce. Serve.
CALORIES (per 1/4 recipe) 790kcal; FAT 46.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 100mg; SODIUM 1070mg; CARB 50g; FIBER 3.00g; SUGARS 10g; PROTEIN 41g; CALC 15%; VITA 35%; VIT C 6%; IRON 20%