Monday, September 19, 2011

"Cheese" Burgers with Cherry-Peach Chutney

 Ingredients


Burgers:
  • 1 pound ground Angus beef
  • 1 large egg white
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt 
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup crumbled Feta cheese
  • Cooking spray
  • Romaine lettuce leaves
  • 4 (1 1/2-ounce) whole wheat hamburger buns

Chutney:

  • 1/3 cup prepared sour cherry or cranberry chutney
  • 1/3 cup finely chopped peaches
  • 1 tablespoon finely chopped green onions

Preparation

1. Combine ground beef and next 5 ingredients. Divide beef mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat your grill to medium heat; coat with cooking spray. Add patties; cook 6-8 minutes on each side or until a thermometer registers 165°.
3. Place 1 lettuce leaf on bottom half of each bun; top each with a burger. Spread 2 tablespoons Cherry-Peach Chutney on top of burger and then put other bun half on and enjoy!

Adapted from Cookinglight.com

Couscous & Chicken Salad

 Ingredients

Salad:
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1 (5.7-ounce) box uncooked whole wheat couscous
  • 1 1/2 cups cubed grilled chicken (about 6 ounces)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup chopped seeded peeled cucumber
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons pine nuts or walnuts, toasted
Dressing:
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  • To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, bell pepper, cucumber, cilantro, and nuts; toss gently to combine.
  • To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
  • Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Natalie's note:  I adapted this recipe from an original found at Cookinglight.com.  I wanted lots of flavor for the grilled chicken, so I made an extra, double-sized batch of the dressing the night before and marinated the raw chicken breast tenders 24 hours previous to making the meal.

Banana Monkey Bars

 Ingredients

  • 1/2 cup raisins
  • 1 1/2 tablespoons dark rum or apple juice  (I used fresh squeezed, 100% apple juice)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1/2 cup mashed ripe banana
  • 3 tablespoons low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/3 cup chopped walnuts
  • Cooking spray
  • 1 tablespoon powdered sugar

Preparation

  • Preheat oven to 350°.
  • Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
  • Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
  • Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.

White Bean & Roasted Chicken Salad

 Ingredients

Salad:


  • 2 cups coarsely chopped skinless, boneless rotisserie chicken
  • 16 oz. Gemelli pasta, cooked al dente 
  • 1 cup chopped tomato
  • 1/2 cup thinly sliced red onion
  • 1/3 cup sliced fresh basil
  • 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
  • Dressing:
  • 1/4 cup red wine vinegar
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 T Parmesan cheese 

Preparation

  • Boil pasta to al dente according to package instructions, drain and rinse when done.
  • To prepare salad, place remaining 5 salad ingredients in a large bowl; stir gently to combine.
  • To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.   Top with Parmesan cheese.
From MyRecipe.com