Both the salsa and marinade for this Mexican-inspired Flank Steak with Corn Salsa dish are quick and easy to make. The prep work, which can be done ahead, takes only 15 minutes. Serve this three-ingredient salsa with pork or chicken, too.

Ingredients: 1 8-3/4-ounce can whole kernel corn, drained 3/4 cup bottled salsa verde 1 medium tomato, chopped 1 1-1/4- to 1-1/2-pound beef flank steak 3/4 cup bottled reduced-calorie clear Italian salad dressing 2 tablespoons cracked black pepper 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin

1. For corn salsa, in a medium bowl, combine corn, salsa verde, and tomato. Cover and chill for 6 to 24 hours.

2. Meanwhile, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.

3. For marinade, in a small bowl, combine Italian salad dressing, pepper, Worcestershire sauce, and cumin; pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade.

4. Place steak on rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until done (160 degree F), turning once.

5. To serve, thinly slice steak diagonally across the grain. Serve steak with corn salsa. Makes 6 servings.

Tender lamb chops take on an elegant shine when marinated with a tart-sweet glaze of orange juice, balsamic vinegar, honey, and soy sauce.

Ingredients: 8 lamb rib chops, cut 1 inch thick (1-1/2 pounds total) 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup orange juice 1/4 cup balsamic vinegar 1 tablespoon honey 1 tablespoon reduced-sodium soy sauce

1. Trim fat from chops. Season chops with salt and pepper. Place chops in a resealable plastic bag set in a shallow dish. In a small bowl, stir together orange juice, balsamic vinegar, honey, and soy sauce; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

2. Drain lamb, reserving marinade. Pour marinade into a heavy small saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or until reduced to about 1/3 cup; set aside.

3. Place chops on the rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning and brushing once with glaze halfway through grilling. (Allow 12 to 14 minutes for medium-rare doneness [145 degree F] or 15 to 17 minutes for medium doneness [160 degree F].) Discard any remaining glaze. Makes 4 servings.

A Louisiana-style pot roast gets its spunk in two ways. First, it is liberally flavored with Cajun seasoning and a good dose of hot pepper sauce. Then it's topped with a mix of colorful sweet peppers and tomatoes.

Ingredients: 1 2- to 2-1/2-pound boneless beef chuck (pot) roast 1 tablespoon salt-free Cajun seasoning 1/2 teaspoon bottled hot pepper sauce 1/8 teaspoon ground black pepper 1 14-1/2-ounce can low-sodium diced tomatoes 1 medium green sweet pepper, cut into strips 1 medium red sweet pepper, cut into strips 1 medium yellow sweet pepper, cut into strips Cracked black pepper (optional)

1. Trim fat from meat. Sprinkle Cajun seasoning evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in slow cooker. Add hot pepper sauce and the 1/8 teaspoon black pepper. Pour undrained tomatoes over meat in slow cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours, adding pepper strips for the last 30 minutes of cooking.

3. Transfer meat to a cutting board. Slice meat and transfer to a serving platter. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. If desired, sprinkle individual servings with cracked black pepper. Makes 8 servings.

Minestrone is Italian for "big soup," and this one is big indeed -- full of zucchini, onion, and carrot.

Ingredients: 1 tablespoon olive oil 1-1/2 cups chopped onion 1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup) 2 cloves garlic, minced 3 cups reduced-sodium chicken broth 2 14-1/2-ounce cans low-sodium tomatoes, undrained and cut up 3/4 cup water 1/2 cup long-grain rice 1 teaspoon dried Italian seasoning, crushed 4 cups shredded fresh spinach 1 15-ounce can reduced-sodium navy beans or white kidney beans, rinsed and drained 1 medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups) 1/4 teaspoon freshly ground pepper Grated Parmesan cheese (optional)

1. In a 4-quart Dutch oven heat olive oil over medium-high heat. Cook and stir the onion, carrot, and garlic in hot oil about 3 minutes or until onion is tender. Stir in the broth, undrained tomatoes, water, uncooked rice, and Italian seasoning.

2. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Stir in the spinach, beans, zucchini, and pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese. Makes five 1-3/4-cup servings.

Combine extra-lean beef and turkey breast for low-fat, but beefy, satisfying flavor.

Ingredients: 8 ounces extra-lean ground beef 8 ounces uncooked ground turkey breast 1-1/2 cups finely chopped onion 2 carrots, coarsely shredded 2 stalks celery, sliced 2 cloves garlic, minced 6 cups lower-sodium beef broth 2 14-1/2-ounce cans diced tomatoes, undrained 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed 2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 medium potatoes, chopped (2 cups)

1. In in a Dutch oven, cook beef, turkey, onion, carrot, celery, and garlic until meat is brown and onion is tender. Drain off fat.

2. Add beef broth, undrained tomatoes, sage, thyme, rosemary, salt and pepper. Bring to boiling; stir in potatoes. reduce heat. Cover; simmer 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional sage. makes 12 (1-cup) servings.

Make-Ahead Directions: Prepare soup as directed through Step 2. Cover and chill for up to 24 hours. Heat and serve as directed.

This simple salad becomes sensational when you make it with cucumbers and radishes fresh from your garden.

Ingredients: 10 radishes 2 medium seedless cucumbers 1 fresh jalapeno pepper, seeded and sliced into rings* 2 tablespoons chopped fresh basil or sorrel 1/2 teaspoon sugar 1/4 teaspoon salt 1 tablespoon olive oil 1 tablespoon white wine vinegar

1. Set aside one whole radish for garnish. Thinly slice five of the remaining radishes. Cut rest of radishes into halves or quarters.

2. Use a vegetable peeler to cut thin, ribbon-like lengthwise slices from cucumbers, discarding first slice. (You should have about 2 cups.)

3. In a bowl combine radish slices, halves, and quarters; cucumber ribbons; jalapeno pepper; basil, sugar; and salt. Drizzle with olive oil and white wine vinegar. Toss gently to coat. Garnish with reserved whole radish. Makes 6 side-dish servings.

*Because jalapeno peppers contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves when working with jalapenos. If your bare hands do touch the peppers, wash your hands well with soap and water.