"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.

From MyRecipe.com

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