Ranch Burgers

Ranch Burgers SUBMITTED BY: DAMIANSMOMMY PHOTO BY: Holly "The beef burgers stay juicy and delicious on the grill or stove top! Serve on buns with your favorite condiments."

INGREDIENTS 2 pounds lean ground beef 1 (1 ounce) package ranch dressing mix 1 egg, lightly beaten 3/4 cup crushed saltine crackers 1DIRECTIONS Preheat the grill for high heat. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done. onion, chopped

The Twenty Dollar Burger

The Twenty Dollar Burger SUBMITTED BY: MollyS PHOTO BY: Valerie's Kitchen "The first comment I got about this burger was, 'I would pay twenty dollars for this...WOW!' I serve these on a whole wheat bun, with blue cheese and horseradish mayo." INGREDIENTS 1 tablespoon butter 1 small red onion, diced 1 tablespoon minced garlic 3/4 cup plain lowfat yogurt 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 teaspoon mustard powder 1 teaspoon garlic powder 1 tablespoon horseradish 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh cilantro 2 tablespoons Worcestershire sauce 2 tablespoons low-sodium soy sauce 1 tablespoon chipotle-flavored hot sauce 2 pounds lean ground beef DIRECTIONS Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour. Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across. Grill burgers until no longer pink in the center, about 6 minutes per side.

Fritas with Cuban Avocado Salsa and Tomato Sofrito

Fritas with Cuban Avocado Salsa Fritas is the name of mini-sized hamburgers, eaten on the go all over Cuba. They are sold by street vendors and they make the ideal snack food. I like to serve these burgers with spicy plantain chips, known affectionately as chili willies! Allow two burgers per person.Serving: 4 2 cups fresh white bread crumbs 1/2 cup milk 1 pound 5 ounces well-trimmed, coarsely ground beef 7 ounces ground pork 1 egg, lightly beaten 1 onion, peeled, finely chopped 1 garlic clove, crushed 1 tablespoon light soy sauce 2 teaspoons tomato ketchup 1 teaspoon Worcestershire sauce Pinch of paprika Salt and freshly ground black pepper Vegetable or sunflower oil for cookingTo serve: 8 small burger buns, split 1 cup shredded iceberg lettuce Cuban avocado salsa Tomato sofrito (optional) Spicy plantain chips (optional)Cuban Avocado Salsa: 1 peeled, stoned avocado, diced 2 tablespoons chopped fresh cilantro 1 cup diced fresh pineapple 1 small chopped red onion Juice of 2 limes 1/4 cup olive oil 2 tablespoons maple syrup Make the Cuban Avocado Salsa:Combine all the ingredients together in a bowl, mix thoroughly. Leave for the flavors to meld. 1. Soak the bread crumbs in the milk for 5 minutes, or until all the liquid is absorbed. In a bowl gently combine both meats with the bread crumbs. Add all the remaining ingredients, mix well together, but do not overwork. Place in the refrigerator for one hour. 2. Divide the mix into 8 small, evenly sized burgers, brush liberally with the oil. 3. Heat a chargrill or pan grill until very hot, add the burgers and cook for 2 to 3 minutes on each side, or longer if preferred. 4. Toast the buns; top the bases with the shredded iceberg, followed by the salsa. Top each with a burger, then spoon some hot tomato sofrito over. 5. Replace the burger lids, serve with the spicy plantain chips, and enjoy! Source: Excerpted from The Gourmet Burger by Paul Gayler © 2004 Reprinted by permission of Gibbs Smith, Publisher

Spiced Mediterranean Burgers

Spiced Mediterranean Burgers British television celebrity chef Anthony Worrall Thompson is renowned for his passion for Mediterranean cuisine. This burger encapsulates it all ‑- it is full of flavor, delicately spiced and wonderful cooked over a barbecue. Serving: 8 1 pound finely ground beef 1 pound finely ground lamb 1/2 onion, peeled, finely grated 1 teaspoon finely chopped garlic 1 tablespoon extra-virgin olive oil 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh cilantro 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1 teaspoon hot pepper sauce Salt and freshly ground black pepperTo serve: 8 small baguette rolls/pita bread 8 shallots, peeled, thinly sliced Chopped fresh flat-leaf parsley 4 large tomatoes, thinly sliced 4 whole fresh cilantro leaves 2/3 cup plain Greek-style yogurt 1. Preheat the barbecue or broiler.2. Place the burger ingredients in a large bowl, blend the mixture with your hands, taking care not to overwork it.3. Form the mixture into 8 long oval shapes, about 1 inch thick.4. Chargrill, broil or fry the burgers for about 5 minutes on each side for rare, or to your taste.5. Split the rolls or pita breads without cutting them through. Remove some of the bread from the center of the rolls. Place some tomato and shallot slices in the rolls, add the burgers, and garnish with flat-leaf parsley, fresh cilantro and Greek-style yogurt. Source: Excerpted from The Gourmet Burger by Paul Gayler © 2004 Reprinted by permission of Gibbs Smith, Publisher

Egg, Ham and Spinach Pizza

Egg, Ham and Spinach Pizza 2008, Ellie Krieger, All rights reserved Show: Healthy Appetite with Ellie Krieger Ingredients 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli 4 cups (about 4 ounces) baby spinach leaves, thinly sliced 2 teaspoons olive oil 3 ounces prosciutto di Parma, thinly sliced 1/2 cup grated Parmesan (1 1/2 ounces) 3 cloves thinly sliced garlic 4 eggs Directions Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices. Per Serving: Calories 385; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 25 g; Carb 39 g; Fiber 7 g; Cholesterol 240 mg; Sodium 1190 mg Excellent source of: Protein, Vitamin A, Vitamin K, Calcium, Iron Good source of: Fiber, Vitamin C, Folate, Manganese

Veggie Pizza

Veggie Pizza SUBMITTED BY: MERRI C PHOTO BY: Leah Joy "I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like."

INGREDIENTS 2 (8 ounce) packages refrigerated crescent rolls 1 cup sour cream 1 (8 ounce) package cream cheese, softened 1 teaspoon dried dill weed 1/4 teaspoon garlic salt 1 (1 ounce) package ranch dressing mix 1 small onion, finely chopped 1 stalk celery, thinly sliced 1/2 cup halved and thinly-sliced radishes 1 red bell pepper, chopped 1 1/2 cups fresh broccoli, chopped 1 carrot, grated

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

California Pizzas

California Pizzas SUBMITTED BY: Sheila Martin "This is a delicious lunch or light dinner for two, writes Sheila Martin of LaQuinta, California. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese." INGREDIENTS 1/2 cup chopped onion 1/2 cup chopped green pepper 2 teaspoons canola oil 2 (6 inch) flour tortillas 1/4 teaspoon dried oregano 1/8 teaspoon garlic powder 1 medium tomato, sliced 1/2 cup shredded mozzarella cheese DIRECTIONS In a small skillet, saute onion and green pepper in oil until tender. Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato and cheese. Bake at 400 degrees F for 8-10 minutes or until cheese is melted. Cut each pizza into four wedges. FOOTNOTE Nutritional Analysis: 4 wedges (prepared with part-skim mozzarella) equals 245 calories, 13 g fat (3 g saturated fat), 16 mg cholesterol, 364 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

Canadian Bacon Pizza

Canadian Bacon Pizza SUBMITTED BY: Taste of Home Test Kitchen "Canadian bacon with pineapple and green pepper on French bread makes a quick and tasty pizza." INGREDIENTS 1 (1 pound) loaf French bread 1/4 cup butter, melted 2 cups marinara sauce 16 slices Canadian bacon 1 (20 ounce) can unsweetened pineapple tidbits, drained 1/2 cup chopped green pepper 1/4 cup chopped green onions 2 cups shredded mozzarella cheese DIRECTIONS Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with butter. Bake at 450 degrees F for 5 minutes or until lightly browned. Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half. FOOTNOTE Nutritional Analysis: 1 piece equals 440 calories, 17 g fat (9 g saturated fat), 64 mg cholesterol, 1,343 mg sodium, 48 g carbohydrate, 4 g fiber, 23 g protein.