Oh boy, get ready to eat one awesome burger! These are soooo yummy. The recipe is from Rachel Ray. I substituted ground turkey for ground chicken and didn't work very well. The burgers didn't hold up at all and I ended up having to turn them into a sloppy joe consistancy. But they still tasted great. If you make these make sure you use chicken or ground beef unless you want sloppy joe type burgers! :) Oh, and I only used about a tsp. of butter, omitted the hot sauce and toasted the buns.
1 Tbsp. butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 tsp. sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. hot sauce
1 1/4 lb. ground chicken
1 Tbsp. grill seasoning (recommended: McCormick brand)
3 Tbsp. extra-virgin olive oil, divided
2 Tbsp. honey
1 lemon, juiced
3 rounded Tbsp. sweet pickle relish
2 cups shredded cabbage mix
salt and pepper
4 Keiser rolls or big hamburger buns
In a small skillet over medium heat, melt butter. Add chopped onions and garlic and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties.
Heat 1 Tbsp. extra-virgin olive oil in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat.
Serve burgers on bun bottoms topped with slaw and bun tops.
Thursday, April 30, 2009
Perfect Low Fat Potato Salad
Really yummy potato salad. I only used half of the mayo it called for and it still tasted great. 180 calories and 7.8 grams of fat (1.2 g sat fat) per 1 cup serving.
2 lbs. large red or russet potatoes
1/4 cup seasoned red wine vinegar or seasoned rice wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
6 hard boiled egg whites and 2 hard boiled egg yolks, chopped
1/3 cup chopped red onion
3/4 cup celery
4 large sweet pickles, chopped
1/4 cup regular mayonnaise
1/4 cup low fat mayonnaise
2 tsp. Dijon mustard
Peel potatoes and place them in a large stockpot of water. Bring to a boil over high heat. Reduce heat to medium and simmer potatoes until tender (about 30 minutes...do not cover with pot lid). Drain and cool potatoes slightly then chop them into 3/4" cubes. Transfer them to a large bowl and gently toss together with vinegar, salt and pepper. Cover bowl and refrigerate until completely cool.
Mix mayonnaise and mustard together in a small bowl and set aside.
When potatoes are cool, toss together with all remaining ingredients, including mayo and mustard mixture. Serve immediately or refrigerate until ready to serve.
2 lbs. large red or russet potatoes
1/4 cup seasoned red wine vinegar or seasoned rice wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
6 hard boiled egg whites and 2 hard boiled egg yolks, chopped
1/3 cup chopped red onion
3/4 cup celery
4 large sweet pickles, chopped
1/4 cup regular mayonnaise
1/4 cup low fat mayonnaise
2 tsp. Dijon mustard
Peel potatoes and place them in a large stockpot of water. Bring to a boil over high heat. Reduce heat to medium and simmer potatoes until tender (about 30 minutes...do not cover with pot lid). Drain and cool potatoes slightly then chop them into 3/4" cubes. Transfer them to a large bowl and gently toss together with vinegar, salt and pepper. Cover bowl and refrigerate until completely cool.
Mix mayonnaise and mustard together in a small bowl and set aside.
When potatoes are cool, toss together with all remaining ingredients, including mayo and mustard mixture. Serve immediately or refrigerate until ready to serve.
Cheesy Baked Cauliflower
This recipe is from allrecipes.com. It's a great and tasty side dish.
1 large head cauliflower, cut into florets
salt and pepper to taste
2 medium tomatoes, sliced
olive oil
about 5 oz. of Swiss cheese, shredded
Preheat oven to 350 degrees F. Place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on high for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the cauliflower. Drizzle with olive oil and top with cheese. Bake for 40 minutes until cheese is bubbly.
1 large head cauliflower, cut into florets
salt and pepper to taste
2 medium tomatoes, sliced
olive oil
about 5 oz. of Swiss cheese, shredded
Preheat oven to 350 degrees F. Place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on high for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the cauliflower. Drizzle with olive oil and top with cheese. Bake for 40 minutes until cheese is bubbly.
Wednesday, April 22, 2009
Spice-Rubbed Salmon with Cucumber Relish
{Spice-Rubbed Salmon with Cucumber Relish} - From the Cooking Light Cookbook 2006
1 Tbsp. brown sugar
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. paprika
1/4 tsp. salt (for fish)
1/4 tsp. dried thyme
4 (6 oz.) salmon fillets
Cooking spray
2 cups chopped cucumber
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 Tbsp. chopped fresh mint
1 Tbsp. capers
1 Tbsp. cider vinegar
1/4 tsp. salt (for relish)
Preheat broiler. Combine first 8 ingredients in a small bowl then rub evenly over fish. Place fish in a baking dish coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Combine 1/4 tsp. salt, cucumber, red bell pepper, onion, mint, capers and vinegar; serve with fish. Makes 4 servings.
*(Note: I didn't use capers and I substituted cilantro for mint simply because I didn't have any mint leaves. I served with roasted asparagus and boiled artichokes.....it was a fabulous dish.)
Tuesday, April 21, 2009
Sloppy Joes
"Sloppy Joe, slop, sloppy Joe...." How can you not think of Chris Farley singing this song when you make sloppy Joe's? Haha This recipe is great. And who doesn't love sloppy joes? I got it off of allrecipes.com
1 lb. lean ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. garlic powder
1 tsp. yellow mustard
3/4 cup ketchup
3 tsp. brown sugar
salt to taste
ground black pepper to taste
Brown beef in a skillet over medium heat. Drain fat and then add onion and green pepper. Cook for a couple of minutes and then stir in garlic powder, mustard, ketchup and brown sugar. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
1 lb. lean ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. garlic powder
1 tsp. yellow mustard
3/4 cup ketchup
3 tsp. brown sugar
salt to taste
ground black pepper to taste
Brown beef in a skillet over medium heat. Drain fat and then add onion and green pepper. Cook for a couple of minutes and then stir in garlic powder, mustard, ketchup and brown sugar. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
Monday, April 13, 2009
Curried Turkey Salad with Apples, Cranberries, and Walnuts
Another recipe from my R.S. dinner
Curried Turkey Salad with Apples, Cranberries, and Walnuts
(i substituted the turkey with either potatoes or chicken)
4 cups cooked and chopped turkey
1/2 cup diced apple (pref. granny smith)
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts
*Curry Dressing (recipe below)In a large bowl, combine all ingredients and stir well. Serve on yourfavorite bread as a sandwich or on a bed of greens as a salad. Servesfour to six.
Dressing:1/2 cup thick yogurt
1/2 cup mayonnaise
2 tablespoons curry powder**
1 tablespoon honeygenerous pinch of saltfresh ground black pepper
Whisk all ingredients until well combined.Recipe Notes: *To toast walnuts, spread a handful of walnuts on abaking sheet. Toast in a preheated 350 degree oven for about fiveminutes or until they are fragrant. Don’t leave them in too long!Allow to cool slightly before chopping and adding to salad.
**If you prefer less spice in your salad, start with one tablespoon of currypowder then taste dressing and add more if desired. I used a full twotablespoons. For the turkey, I used a roasted half turkey breast fromthe deli section of the grocery store, but this would be perfect ifyou have lots of turkey left over from the holidays!
SaladTOSSED SALAD WITH POPPY SEED DRESSINGRomaine lettuceIceberg lettuceParsley sprigsCelery, choppedGreen onions, choppedMandarin orangesWalnutsDRESSING:3/ 4 c. sugar1 tsp. dry mustard1 tsp. salt1/3 c. wine vinegar1 c. salad oil1 tsp. poppy seedTear lettuce into bite-sized pieces. Toss ingredients and chill. Pourdressing over tossed salad just before serving.Dressing: Combine sugar, mustard, salt and vinegar. Add oil slowly,beating constantly with electric or rotary beater. Stir in poppy seedslast.
Curried Turkey Salad with Apples, Cranberries, and Walnuts
(i substituted the turkey with either potatoes or chicken)
4 cups cooked and chopped turkey
1/2 cup diced apple (pref. granny smith)
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts
*Curry Dressing (recipe below)In a large bowl, combine all ingredients and stir well. Serve on yourfavorite bread as a sandwich or on a bed of greens as a salad. Servesfour to six.
Dressing:1/2 cup thick yogurt
1/2 cup mayonnaise
2 tablespoons curry powder**
1 tablespoon honeygenerous pinch of saltfresh ground black pepper
Whisk all ingredients until well combined.Recipe Notes: *To toast walnuts, spread a handful of walnuts on abaking sheet. Toast in a preheated 350 degree oven for about fiveminutes or until they are fragrant. Don’t leave them in too long!Allow to cool slightly before chopping and adding to salad.
**If you prefer less spice in your salad, start with one tablespoon of currypowder then taste dressing and add more if desired. I used a full twotablespoons. For the turkey, I used a roasted half turkey breast fromthe deli section of the grocery store, but this would be perfect ifyou have lots of turkey left over from the holidays!
SaladTOSSED SALAD WITH POPPY SEED DRESSINGRomaine lettuceIceberg lettuceParsley sprigsCelery, choppedGreen onions, choppedMandarin orangesWalnutsDRESSING:3/ 4 c. sugar1 tsp. dry mustard1 tsp. salt1/3 c. wine vinegar1 c. salad oil1 tsp. poppy seedTear lettuce into bite-sized pieces. Toss ingredients and chill. Pourdressing over tossed salad just before serving.Dressing: Combine sugar, mustard, salt and vinegar. Add oil slowly,beating constantly with electric or rotary beater. Stir in poppy seedslast.
Asian Pasta Salad
This is a recipe from a R.S. dinner we had. It was YUMMY!
Asian Pasta Salad(adapted from Simply Classic: Junior League of Seattle)
Salad:1/2 lb. spaghetti1 cup snow peas,
slivered1/2 cup celery,
sliced1/4 cup green onion,
chopped1/4 cup cilantro,
chopped1/2 cup roasted peanuts, roughly chopped
*original recipe includes 1/2 lb. shrimp, cooked
Dressing:1/4 cup honey
1/4 cup lemon juice, freshly squeezed
3 tbsp soy sauce
2 tbsp roasted sesame seeds
2 tbsp fresh ginger,
minced1 medium clove garlic,
minced1 tsp orange zest,
freshly grated1/2 tsp red pepper flakes
1/4 cup sesame oil
1/4 cup peanut oil
serves 4
1. In medium bowl combine dressing ingredients except sesame andpeanut oils. Add oils in a slow, steady stream, whisking constantlyuntil well-blended and slightly thickened.
2. Cook pasta according to package directions. Drain and rinse incold water. Drain again. Transfer to large serving dish or bowl.Add rest of salad ingredients.
3. Pour dressing over pasta mixture and toss well. Serve at roomtemperature.
Asian Pasta Salad(adapted from Simply Classic: Junior League of Seattle)
Salad:1/2 lb. spaghetti1 cup snow peas,
slivered1/2 cup celery,
sliced1/4 cup green onion,
chopped1/4 cup cilantro,
chopped1/2 cup roasted peanuts, roughly chopped
*original recipe includes 1/2 lb. shrimp, cooked
Dressing:1/4 cup honey
1/4 cup lemon juice, freshly squeezed
3 tbsp soy sauce
2 tbsp roasted sesame seeds
2 tbsp fresh ginger,
minced1 medium clove garlic,
minced1 tsp orange zest,
freshly grated1/2 tsp red pepper flakes
1/4 cup sesame oil
1/4 cup peanut oil
serves 4
1. In medium bowl combine dressing ingredients except sesame andpeanut oils. Add oils in a slow, steady stream, whisking constantlyuntil well-blended and slightly thickened.
2. Cook pasta according to package directions. Drain and rinse incold water. Drain again. Transfer to large serving dish or bowl.Add rest of salad ingredients.
3. Pour dressing over pasta mixture and toss well. Serve at roomtemperature.
Sunday, April 5, 2009
Chicken and Green Beans in a Peanut Sauce
I have tried several peanut sauces and have finally mixed several recipes to make my own. Let me know if you like it.
2 chicken breasts
1 lb green beans
rice
chopped green onions
I cooked two chicken breast in peanut sauce (see below) for 1 hour at 350 degrees. Trimmed and cut the green beans and cooked the rice.
Peanut Sauce
In a sauce pan combine:
1 1/4 cup chicken broth
1/2 cup peanut butter (I used creamy)
2 tbsp honey
1/2 tsp chile powder
1 tbsp soy sauce
2 tbsp lemon juice (fresh or bottled)
With about 15 minutes remaining to bake add the green beans to the chicken and peanut sauce. I cut up the chicken and serve over rice with green onion.
2 chicken breasts
1 lb green beans
rice
chopped green onions
I cooked two chicken breast in peanut sauce (see below) for 1 hour at 350 degrees. Trimmed and cut the green beans and cooked the rice.
Peanut Sauce
In a sauce pan combine:
1 1/4 cup chicken broth
1/2 cup peanut butter (I used creamy)
2 tbsp honey
1/2 tsp chile powder
1 tbsp soy sauce
2 tbsp lemon juice (fresh or bottled)
With about 15 minutes remaining to bake add the green beans to the chicken and peanut sauce. I cut up the chicken and serve over rice with green onion.
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