Day #5.  So far so good.  I have had a ton of items offered up at work to try and distract me from my goal, but I have held fast and refused to indulge in "treats".  It helps that there are no items such as Cheetos, Salt and Vinegar Chips or Chili Cheese Fritos in my cupboards here at home to tempt me.  They are my weakness.  They call to me from the cupboard.  They are evil!  They are not allowed!

So tonight's dinner was Lemon Thyme Tenderloin with Roasted Veges.  It was quite tasty.  We didn't have a tenderloin so we used Prime Sirloin instead and it turned out just fine.  Sometimes you have to think out of the box a little.  I hope you give some of these recipes a try.  They actually are quite delicious.  Tomorrow is the weekend so I will be able to do post a full days worth of meals. 

Lemon-Thyme Tenderloin wit Roasted Vegetables

Sweet bell peppers and green onions surround lemon-and-thyme-seasoned beef tenderloin in this elegant entree.

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons grated lemon peel
• 2 teaspoons dried thyme leaves
• 1 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 beef tenderloin roast (4 pounds), trimmed
• 1 small red bell pepper, cut into 1-inch wedges
• 1 small yellow bell pepper, cut into 1-inch wedges
• 8 green onions, cut into 2 pieces
• 2 yellow squash, cut into 1-inch pieces

Directions:
1. Heat oven to 425°F.
2. Combine lemon oil, thyme, marjoram, salt and pepper in a bowl; rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.
3. Place beef in a large roasting pan. Roast 40 minutes.
4. Add vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135° F for medium rare or 145° F for medium doneness.
5. Transfer roast to a cutting board. Let rest 5 minutes before slicing.  Makes 8 servings