Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six recipes to help you through the day, including Pasta Primavera and Roasted-Vegetable Lasagna. Enjoy!
HONOLULU BOB BURGERS
This comes from Country Bob's. Yield: 4 servings.
Ingredients
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Directions
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several minutes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.
This recipe can be found in my e-book, Off the Wall Cooking.
Ingredients
3 – 4 potatoes, scrubbed, not peeled
1 pepper (red, green or yellow), diced
1 onion, chopped
3 – 4 T butter or oil (or both)
1 clove garlic, minced (opt.)
Directions
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.
PASTA PRIMAVERA
This comes from Publix. Makes 4 servings.
Ingredients
12 ounces of dried linguine, ziti, or penne pasta
2 Tbl olive oil
5 cloves garlic, minced
2 green onions, sliced
2 medium carrots, sliced
1 medium red sweet pepper, sliced
1 medium yellow sweet pepper, sliced
1 small zucchini, chopped
1/4 tsp salt
1/4 tsp black pepper
1 C chicken or veggie broth
1 C snipped fresh basil
1/4 C finely shredded Parmesan cheese
2 Tbls pine nuts, toasted
Directions
Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.
Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.
Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.
Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
Ingredients
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Directions
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
CURRIED POTATOES
This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”
Ingredients
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Directions
Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.
Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
Showing posts with label Honolulu Bob Burgers. Show all posts
Showing posts with label Honolulu Bob Burgers. Show all posts
Thursday, January 23, 2020
Thursday, June 14, 2018
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six recipes to help you through the day, including Pasta Primavera and Roasted-Vegetable Lasagna. Enjoy!
HONOLULU BOB BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several minutes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.
This recipe can be found in my e-book, Off the Wall Cooking.
3 – 4 potatoes, scrubbed, not peeled
1 pepper (red, green or yellow), diced
1 onion, chopped
3 – 4 T butter or oil (or both)
1 clove garlic, minced (opt.)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.
PASTA PRIMAVERA
This comes from Publix. Makes 4 servings.
12 ounces of dried linguine, ziti, or penne pasta
2 Tbl olive oil
5 cloves garlic, minced
2 green onions, sliced
2 medium carrots, sliced
1 medium red sweet pepper, sliced
1 medium yellow sweet pepper, sliced
1 small zucchini, chopped
1/4 tsp salt
1/4 tsp black pepper
1 C chicken or veggie broth
1 C snipped fresh basil
1/4 C finely shredded Parmesan cheese
2 Tbls pine nuts, toasted
Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.
Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.
Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.
Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
CURRIED POTOATOES
This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.
Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
HONOLULU BOB BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several minutes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.
This recipe can be found in my e-book, Off the Wall Cooking.
3 – 4 potatoes, scrubbed, not peeled
1 pepper (red, green or yellow), diced
1 onion, chopped
3 – 4 T butter or oil (or both)
1 clove garlic, minced (opt.)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.
PASTA PRIMAVERA
This comes from Publix. Makes 4 servings.
12 ounces of dried linguine, ziti, or penne pasta
2 Tbl olive oil
5 cloves garlic, minced
2 green onions, sliced
2 medium carrots, sliced
1 medium red sweet pepper, sliced
1 medium yellow sweet pepper, sliced
1 small zucchini, chopped
1/4 tsp salt
1/4 tsp black pepper
1 C chicken or veggie broth
1 C snipped fresh basil
1/4 C finely shredded Parmesan cheese
2 Tbls pine nuts, toasted
Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.
Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.
Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.
Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
CURRIED POTOATOES
This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.
Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
Friday, April 21, 2017
Friday Recipes
It's finally Friday. Here are six recipes to help you through the weekend, including Pasta Primavera and Roasted-Vegetable Lasagna. Enjoy!
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.
This recipe can be found in my e-book, Off the Wall Cooking.
3 – 4 potatoes, scrubbed, not peeled
1 pepper (red, green or yellow), diced
1 onion, chopped
3 – 4 T butter or oil (or both)
1 clove garlic, minced (opt.)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.
PASTA PRIMAVERA
This comes from Publix. Makes 4 servings.
12 ounces of dried linguine, ziti, or penne pasta
2 Tbl olive oil
5 cloves garlic, minced
2 green onions, sliced
2 medium carrots, sliced
1 medium red sweet pepper, sliced
1 medium yellow sweet pepper, sliced
1 small zucchini, chopped
1/4 tsp salt
1/4 tsp black pepper
1 C chicken or veggie broth
1 C snipped fresh basil
1/4 C finely shredded Parmesan cheese
2 Tbls pine nuts, toasted
Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.
Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.
Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.
Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.
HONOLULU BOB BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
CURRIED POTOATOES
This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.
Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
ROASTED-VEGETABLE LASAGNA
This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”
This is from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces) grated sharp provolone cheese
1/4 cup chopped fresh basil
1 teaspoon dried oregano
White sauce:
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
Cooking spray
9 cooked lasagna noodles
2 cups spinach leaves, divided
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Fresh basil sprigs (optional)
Directions
Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450°.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375°.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.
Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg
JASON'S HOME FRIES
This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.
This recipe can be found in my e-book, Off the Wall Cooking.
3 – 4 potatoes, scrubbed, not peeled
1 pepper (red, green or yellow), diced
1 onion, chopped
3 – 4 T butter or oil (or both)
1 clove garlic, minced (opt.)
Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.
PASTA PRIMAVERA
This comes from Publix. Makes 4 servings.
12 ounces of dried linguine, ziti, or penne pasta
2 Tbl olive oil
5 cloves garlic, minced
2 green onions, sliced
2 medium carrots, sliced
1 medium red sweet pepper, sliced
1 medium yellow sweet pepper, sliced
1 small zucchini, chopped
1/4 tsp salt
1/4 tsp black pepper
1 C chicken or veggie broth
1 C snipped fresh basil
1/4 C finely shredded Parmesan cheese
2 Tbls pine nuts, toasted
Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.
Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.
Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.
Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.
HONOLULU BOB BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
CHOCOLATE-ESPRESSO SMOOTHIE
This is from the February 2007 issue of Runner’s World.
8 ounces chocolate yogurt, such as Brown Cow “Cream Top”
1 large banana (browned & frozen)*
2 shots espresso, chilled
2 C ice (about 14 ice cubes)
1 dozen chocolate-covered espresso beans
Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)
For a thicker smoothie, blend in up to a cup more ice. Serves two.
Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.
With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.
CURRIED POTOATOES
This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”
1 1/2 Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled & cut into chunks
3 carrots, peeled & cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup low-sodium vegetable broth
2 jalapeno chiles, seeded and finely chopped (1/4 cup)
1 tsp. balsamic vinegar
Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.
Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.
Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan
Wednesday, February 1, 2017
Burgers and Fries
Burgers and fries - yum! Here are six recipes - five burger recipes and one of Baked Sweet Potato Fries to help you through the day. Enjoy!
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
HONOLULU BOB BURGERS
This comes from www.countrybobs.com. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO
One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!
Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.
To view this online, click here.
1 can black beans, rinsed and drained well
1 medium baked or roasted sweet potato, peeled and mashed
1/2 cup cooked quinoa or brown rice
1/4 cup ground flax
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder
1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.
Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.
While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.
per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars
CHIPOTLE PEPPER JACK SLIDERS
This recipe begins, “Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.”
Makes 8 sliders (mini-burgers)
View online: http://diabeticgourmet.com/recipes/html/1227.shtml
Ingredients
1 pound Ground Beef (96% lean)
9 small whole wheat hamburger buns, split, divided
1 clove garlic, minced
1/2 teaspoon ground chipotle chili powder
2 slices pepper Jack cheese, cut in quarters
Directions
Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.
Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.
Nutritional Information Per Serving: Calories: 201; Protein: 16 g; Fat: 6 g; Sodium: 266 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 21 g
AL’S VEGGIE BURGER
This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.
To view this online, click here.
Ingredients
2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs
1/4 cup Sriracha
1/2 cup mayonnaise
4 whole wheat buns
6 leaves Bibb lettuce
1 tomato, sliced
1 avocado, sliced
Preparation
In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.
In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.
In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.
Preheat the oven to 350°.
In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.
In a small bowl, add the Sriracha and mayonnaise. Stir to combine.
To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.
Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.
BAKED SWEET POTATO FRIES
Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.
To view this online, click here.
Ingredients
2 1/2 pounds sweet potatoes, washed well
2 tablespoons cooking oil suitable for high heat, like safflower oil
2 teaspoons salt
2-3 teaspoons ground cinnamon
1 teaspoon (or to taste) ground cayenne
Preparation
Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.
Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
HONOLULU BOB BURGERS
This comes from www.countrybobs.com. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO
One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!
Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.
To view this online, click here.
1 can black beans, rinsed and drained well
1 medium baked or roasted sweet potato, peeled and mashed
1/2 cup cooked quinoa or brown rice
1/4 cup ground flax
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder
1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.
Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.
While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.
per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars
CHIPOTLE PEPPER JACK SLIDERS
This recipe begins, “Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.”
Makes 8 sliders (mini-burgers)
View online: http://diabeticgourmet.com/recipes/html/1227.shtml
Ingredients
1 pound Ground Beef (96% lean)
9 small whole wheat hamburger buns, split, divided
1 clove garlic, minced
1/2 teaspoon ground chipotle chili powder
2 slices pepper Jack cheese, cut in quarters
Directions
Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.
Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.
Nutritional Information Per Serving: Calories: 201; Protein: 16 g; Fat: 6 g; Sodium: 266 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 21 g
AL’S VEGGIE BURGER
This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.
To view this online, click here.
Ingredients
2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs
1/4 cup Sriracha
1/2 cup mayonnaise
4 whole wheat buns
6 leaves Bibb lettuce
1 tomato, sliced
1 avocado, sliced
Preparation
In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.
In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.
In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.
Preheat the oven to 350°.
In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.
In a small bowl, add the Sriracha and mayonnaise. Stir to combine.
To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.
Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.
BAKED SWEET POTATO FRIES
Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.
To view this online, click here.
Ingredients
2 1/2 pounds sweet potatoes, washed well
2 tablespoons cooking oil suitable for high heat, like safflower oil
2 teaspoons salt
2-3 teaspoons ground cinnamon
1 teaspoon (or to taste) ground cayenne
Preparation
Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.
Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.
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