Pizza Burgers

I hate buying packages of hamburger buns because I tend to use 3 and throw the rest out once they get stale. Which is what was about to happen after I made the Cheddar Stuffed Burgers I saw in Weight Watchers magazine last week. (damn, I didn't post that on my blog, next time. . ) But instead I had the brilliant idea to make Pizza Burgers, also getting use out of the leftover fresh mozzarella I had.

I defrosted 1lb of ground beef, sprinkled in some garlic powder, oregano & basil. Formed 4 burgers & grilled them in my grill pan. I opened a small can of tomato sauce, sprinkled some spices in it & topped the burger with a hefty tablespoon full of sauce and 1oz of fresh mozzarella. I stuck them under the broiler for a few minutes until the cheese was melted. yum. *NI does not include bun/english muffin*



*disclaimer* I took this picture with my Blackberry before turning over the new leaf of sprucing up my blog. ;)

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 270.4
Total Fat: 13.1 g
Cholesterol: 85.0 mg
Sodium: 155.7 mg
Total Carbs: 2.3 g
Dietary Fiber: 0.7 g
Protein: 29.5 g

Italian Spinach Meatballs

Yet another recipes from Gina's site. I am always looking for new recipes & find myself spending hours on her site & writing up at least 5 new recipe cards. Here's the latest one that I tried and boy did it go over well!!! yum, yum, yum!!


1lb ground beef
1 Tbsp olive oil
10oz frozen spinach, thawed & drained
2 slices low point bread *I used both sides of a sandwich thin, it's what I had on hand
1 egg
1 clove garlic, minced
2 Tbsp parsley
1/2 cup parmesan cheese
s & p to taste

Wet bread & mash it up with your hands. Combine with beef, spinach, egg, garlic, parsley, grated cheese & s&p. Mix well. Using 1/4 cup measuring cup, measure meat & divide into 2 1/8 cup meatballs. Roll into ball.

Heat the oil in a pan on low. When hot, add meatballs & cook on low, turning often. When fully cooked blot on paper towel covered plate.

I then threw the meatballs into a small pot of sauce that I had simmering. When Brad text me he was on his way I cut up some italian bread, threw 5 meatballs on it, sprinkled it with fat free mozzarella cheese & baked it in the oven for 6 minutes. The awesomest meatball parm hero I've ever made. So good I'm wanting it again right now.


Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 260.3
Total Fat: 14.4 g
Cholesterol: 222.0 mg
Sodium: 317.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 2.1 g
Protein: 26.6 g

**NI does NOT include: italian bread, sauce or mozzarella cheese**

It's a New Year. . .

It is now 2011 and like most people my New Years resolution was to get healthier. Yes, I'd like to lose 30lbs and I'd like to have the body of Jennifer Aniston but I know that isn't reality. But what I can commit to is cooking & eating healthier for me. I don't want the diabetic gene in my family to creep up on me in 10-15 years.

Weight Watchers has launched a new Points Plus plan and so far I am loving it. How can you not when a banana is no longer 2 points & now is 0!!

Here's a recipe I got at my meeting last week for Taco Soup. So easy, so delicious & so filling:



1lb ground beef
1 onion, diced
1 package taco seasoning
1 package Hidden Valley ranch dip mix
1 can corn, undrained
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans *i didn't use these
1 can diced tomatoes *I used real tomatoes, didn't have canned
1 can rotel (tomatoes with chilis)
1 can tomato sauce
1 cup water . . . I used less. . depending on how thick or thin you want your soup

Brown meat, drain fat. Stir in onions, cook until translucent. Add taco seasoning, stir. Add all other ingredients & simmer for an hour or more.

I topped my 1 cup bowl with a pinch of fat free shredded cheddar. Was delicious! You can also stir in some fat free sour cream to thicken the soup up.

I calculated this as 10 1cup servings for 4 points plus.

Orange Beef with Broccoli Stir Fry

1/4 cup low sodium beef broth
1 Tbsp soy sauce
1 Tbsp lemon juice
2 tsp corn starch
1 Tbsp vegetable oil
1lb top round london broil, cut into strips
1 10oz package broccoli, thawed & drained *I used broc/cauliflower, it's what I had
1 Tbsp orange zest
1/4 cup orange juice *I used the lower calorie one
salt & pepper to taste

Whisk together broth, soy sauce, lemon juice & corn starch; set aside.

Warm oil in wok. Add beef. Turn heat to high & cook, stirring constantly, until no longer pink. Add broccoli & cook until warmed through.

Stir in reserved sauce, oj & zest. Cook, stirring constantly, until sauce is thickened.

Serves 4.

Bacon Cheeseburger Bites

1lb ground beef
1 egg
1 envelope onion soup mix
2 Tbsp all purpose flour
2 Tbsp fat free milk
1 cup fat free shredded cheddar
4 turkey bacon strips, cooked & crumbled

coating:
2 eggs
1 cup crushed saltine crackers
5 Tbsp canola oil

Combine 1 egg & soup mix. Crumble beef over mixture & mix well. Divide into 35 portions, set aside.

In another large bowl, combine flour & milk until smooth. Add cheese & crumbled bacon, mix well. Shape cheese mixture into 36 balls. Shape one beef portion around cheese ball.

In a shallow bowl beat the eggs. Place cracker crumbs in another shallow bowl. Dip meatballs into egg & then coat with crumbs.

In a large skillet, heat oil. Cook meatballs over medium heat for 10-12 minutes until meat is no longer pink.

Makes 3 dozen. 2 points each.

Pot Roast with Carrots & Potatoes in Crock Pot

Sirloin Tip Roast 3-4lbs
1 package onion soup mix
1 package Hidden Valley Ranch dip mix (dry)
1 small onion, sliced
5 medium red potatoes, scrubbed & cubed
2 cups baby carrots
1 can beef broth

Typically a roast recipe will call for you to brown the roast before placing it in the crock pot. I just didn't feel like it today and I don't think it made any difference in the outcome.

Scrub the potatoes, leaving the skin on. Cut into cubes. Layer potatoes & carrots on bottom of crock pot. Add roast. Mix soup mix, ranch dip & broth in bowl. Pour over roast & vegetables. Put lid on crock pot, cook on low 6-8 hours.

Beef & Egg noodles

1 lb lean ground beef
1/2 onion, choped
1 egg
3/4 cup marinara or spaghetti sauce
1/2 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 cup (4oz) shredded Monterey Jack Cheese
1 package Smart Taste egg noodles.

cook pasta according to directions. drain. set aside.

add ground beef & onion to skillet. Cook until beef is no longer pink. Stir in egg, bread crumbs, sauce, s&p and cheese.

top egg noodles with beef mixture.

Such a simple dinner. Ready in 15 minutes.

Beef-stuffed Zucchini

4 medium zucchini
1lb lean ground beef
1/2 cup chopped onion
1 egg
3/4 cup marinara or spaghetti sauce
1/2 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 cup (4oz) shredded Monterey Jack Cheese

1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4 inch shells.

2. Place shells in microwave safe dish. Cover & cook on high 3 mins. *I did 2-3 shells at a time.

3. Meanwhile, in a large skillet, cook beef & onion over medium heat until beef is no longer pink; drain. Remove from heat. Stir in the egg, sauce, bread crumbs s&p & 1/2 cup cheese.

4. Spoon about 1/4 cup mixture into each shell. Bake at 350 for 5 minutes. Sprinkle with remaining cheese. Bake until cheese is melted.

Original recipe says 4 servings. I made it into 8 servings at 4pts each. 1 stuffed zucchini & 1/4 cup of rice was plenty for me.

Burger & Potato Casserole

1lb lean ground beef (or turkey)
3 cups potatoes, peeled & sliced thin
1 can 98% fat free cream of mushroom soup
1/2 cup onions, chopped
3/4 cup fat free milk
1 cup fat free shredded cheddar cheese
salt & pepper to taste

Preheat oven to 350.
In large skillet, brown meat. Drain of all fat.
In medium bowl, combine, soup, onion & milk. (salt & pepper if desired)
Spray 9x13 baking dish with non stick spray. Layer potatoes, then soup mixture, then beef. Cover with foil. Bake at 350 for 50-60 mins. Uncover, sprinkle with cheese & bake until melted.

Serves 6. 5pts each