Spicy Grilled Pineapple Chicken Burger

Perfect for a summer BBQ, these Hawaiian style chicken burgers are spicy and delicious. The fresh grilled pineapple, melted cheese and chipotle mayo give them the perfect finishing touch. A tasty and healthier alternative to standard, traditional grilled burgers.

Ingredients

• 1lb ground chicken (white meat, breast)
• 8 slices reduced fat Monterey Jack cheese
• 8 Sandwich Thins
• 8 pineapple rings (in their own juice if you are using canned)
• 1 small red onion, thinly sliced
• 1/3 cup reduced sodium soy sauce
• 1 small jalapeno, seeded and minced
• 4 garlic cloves, minced
• 2 tbsp Vegenaise or reduced fat mayo
• 1/4 cup plain, nonfat Greek yogurt
• 1 tsp ground chipotle seasoning
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin

Instructions

1. Combine ground chicken, soy sauce, garlic, jalapeno, cumin, pepper, and smoked paprika by hand in a large bowl. Form into 8 patties, place on a plate, cover and refrigerate for at least 30 minutes.
2. In a small bowl, combine mayo, Greek yogurt and chipotle seasoning. Mix well, and set aside.
3. Heat up grill to medium heat. Place chicken patties directly on the grates and cook to desired level of doneness…about 4-5 minutes per side. Top each burger with a slice of cheese for the last 1-2 minutes of cooking time to melt. Grill sandwich thins, if desired. Place cooked burgers on a plate, and cover with aluminum foil to keep warm.
4. Grill pineapples grates over medium heat. Carefully turn after 1-2 minutes.
5. Assemble burger with 1 chicken patty and cheese, 1 pineapple ring and equal portions of red onions and chipotle mayo.

Each serving = 6 Points + WW

 

Recipe by:  http://www.laaloosh.com

Bacon Cheeseburger Eggroll

 

Ingredients: 

ground beef

bacon

shredded cheese

eggroll wrappers

vegetable oil for frying (optional)

Condiments 

Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole seasoning, a few dashes of  worcestershire sauce. After done, I drained the grease and then added in bacon that I had already prepared and chopped into pieces.  

Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square ( I took this photo before I corrected it) 

You want the filling to go straight from corner to corner. 

Fill with ground beef and bacon mix and top with a nice heap of shredded cheese.

Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll. 

*Your wrapper needs to be wet so it will stick and not come apart when cooking.

I deep fried mine for added crispiness but you can place in the oven at 325 until brown.

 Recipe by:  http://www.divianconner.com

 

Best Italian Wedding Soup!!

1 whole chicken
1/2 pound lean ground beef
1 large can chicken broth
3-4 garlic cloves -- mince garlic
1 Large onion
1 egg
bread crumbs (optional)
Grated parmesan cheese
Salt/Pepper/Garlic powder to taste
Chopped up carrots (about 3-4 large)
Chopped up celery (about 6 stalks)
2 bunches of fresh spinach

Pour entire can of chicken broth and add additional water to cover chicken to cook on medium heat. Add chopped onion, salt, pepper, and minced garlic to taste. Cook for approximately 45 minutes. Remove chicken to cool.
While chicken is cooking, prep your bite size meatballs. Add 1/2 lean ground beef (can use ground chicken, ground turkey, and even ground pork if desired), one egg, sprinkle some bread crumbs (if desired) and some parmesan cheese (1/4 cup is plenty). Roll into bite size meatballs.
Drop meatballs in soup set on low heat and add remaining ingredients: chopped up spinach, carrots and celery. Cut up chicken into pieces and add in soup as well. Continue cooking on low heat for another 30 minutes.
Pasta is optional -- if you do wish to have some to accompany this soup, cook in separate pot and add to soup as desired!

 

WHOPPER IN A BOWL

1/2 pound ground beef
Dash liquid smoke
Salt and pepper, to taste
1 slice deluxe American cheese, broken up, optional *
2 ounces romaine lettuce, chopped (about 1 1/2 cups) **
2 ounces tomato, chopped (about 1/3 cup)

Sauce:
2 tablespoons dill pickle relish
2 tablespoons chopped onion (1/2 ounce)
2 tablespoons mayonnaise
1 tablespoon low carb ketchup

Brown the ground beef with the liquid smoke, salt and pepper; drain off the fat if desired. Add the cheese, if using, and cook until it melts. Put the lettuce in a large serving bowl. Top with the meat and tomatoes. Combine the sauce ingredients and pour over the salad. Toss and eat at once.

Makes 1 serving
Do not freeze

* I didn't use the cheese because Whoppers don't usually have cheese on them. Add another carb if you want cheese.
** Iceberg lettuce would be more authentic but I only had romaine on hand.

Per Serving: 512 Calories; 41g Fat; 29g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Tacos Low Carb

 

 

Romaine Tacos - A GREAT Lunch or Dinner!
Eat tacos without the guilt !

INGREDIENTS:...
1 lb ground beef or turkey (500g beef or turkey mince)
2 garlic toes (2 garlic cloves)
1/2 cup chopped onion
1 jalapeno pepper, seeds taken out and chopped
2 Tbsp olive oil
seasonings to your liking. I used 1/2 Tbsp garlic salt, 1/2 tsp black pepper, 1 Tbsp tomato bouillon, 1/2 tsp chicken bouillon.
Romaine lettuce leaves (Cos lettuce leaves)
sour cream or Greek yogurt
salsa
Avocado dressing, (recipe follows )

DIRECTIONS:
Brown meat with black pepper, olive oil, onions, garlic and jalapeno.
add the rest of your seasonings.
Scoop meat in a romaine leaf and top with sour cream or greek yogurt, salsa and avocado dressing:)

Avocado dressing:
1 avocado
1/2 squeezed lemon
pinch cilantro (coriander)
a dash of milk
1 tsp garlic salt
a dash freshly ground black pepper
blend until smooth ~ Enjoy!!!!

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!