Pepper Steak and Mashed Potatoes
3 teaspoons garlic powder
3 teaspoons dried thyme
2 teaspoons ground black pepper
1 1/2 teaspoon salt
1 1/2 teaspoon lemon pepper
1 1/2 teaspoon ground red pepper
1 1/2 teaspoon dried parsley flakes
6 (1 1/2 inch thick) rib-eye steaks
3 tablespoons olive oil
Combine first 7 ingredients. Brush steaks with oil; rub with seasoning mix. Cover and chill 1 hour.
Grill steaks, covered with grill lid, over medium high eat (350 - 400F) 6 to 8 minutes on each side or until desired degree of doneness.
4 large baking potatoes, peeled and cut into 2-inch pieces
2 cups (8oz) shredded colby-Monterey Jack cheese
6 to 8 bacon slices, cooked and crumbled
4 green onions, chopped
2 garlic cloves, pressed
1/2 cup sour cream
1/4 cup butter or margarine, softened
salt and pepper to taste
Combine potato and water to cover in a large dutch oven; bring to boil, and cook 25 minutes or until tender. Drain.
Mash potatoes with a fork or potato masher; stir in cheese and remaining ingredients. Serve immediately.
TO LIGHTEN: Substitute shredded cheese light Mexican blend cheese, reduced fat bacon and non fat sour cream; reduce butter to two tablespoons.