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""Onion Hamburgers"" What you need... 1 1/2 pounds of hamburger 1 head of lettuce 1 sliced medium onion Worcestershire sauce Tabasco sauce 1 pouch of onion soup mix 4 cheddar cheese slices 1 large tomato 4 Kaiser style buns Pam cooking spray How you do it... You really only need 1/2 or 1/3rd of the pouch of onion soup mix. Blend the soup mix in with the hamburger meat. Add Worcestershire and Tabasco sauce to taste, don't skimp! Make 4 large burger patties with all the hamburger meat. Spray a broiling pan with Pam and broil until the meat is no longer pink all the way through. 5 minutes before you take out the meat, cover with a slice of cheddar cheese. Garnish with the lettuce, onion and tomato on the Kaiser and serve. Want an extra kick? Coat the burgers in BBQ sauce before you cook them.

""Chang Family Burger"" Ingredients 1 lb. ground chuck 1 egg 1 1/2 tablespoons light soy sauce 1 scallion, chopped 2 slices ginger (about the size of a quarter), chopped 1/2 tsp salt 1/2 tsp sugar Preparation Mix all ingredients; make 8 to 10 hamburger patties. Cooking Grease frying pan with peanut oil; cook as hamburgers.

"Spencer's Healthful Hero" 2 tsps. olive oil 1 1/4-inch slice eggplant 3 1/4-inch slices zucchini 1 1/4-inch slice onion 1 large whole-wheat pita pocket 1 oz. honey mustard or Dijon mustard 3 oz. sliced turkey breast 1 1/4-inch slice tomato 1 1/4-inch slice avocado sunflower seeds Drizzle olive oil on eggplant, zucchini, and onion. Grill for approximately 15 minutes on medium heat. Let vegetables cool to room temperature. Cut off the end of the pita pocket to make opening for stuffing. Spread mustard evenly on inside of pocket. Stuff everything into pocket. Top with sunflower seeds. Serves 1.

""GARDEN TUNA SALAD POCKETS"" Ingredients: 4 large white pitas 2 cans (6 oz each) tuna, drained 3/4 cup Hellmann's® or Best Foods® Real or Light Mayonnaise 1/2 cup chopped red onion 1/2 cup chopped celery Alfalfa sprouts, tomato slices and cucumber slices Procedure: Cut pitas in half. In medium bowl combine tuna, mayonnaise, onion and celery. Fill pita halves with tuna salad; top with alfalfa sprouts, tomato slices and cucumber slices. Prep Time: 8 minutes Makes 4 servings.

""Dillicious Turkey Sandwich"" 1-1/2 tablespoons nonfat mayonnaise 2 teaspoons bottled drained capers 2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed 1/4 teaspoon freshly ground black pepper 2 pieces pumpernickel bread 2 slices (2 ounces) Fat Free Smoked Turkey Breast or 6 slices (2 ounces) Fat Free Smoked Deli Thin Turkey Breast 3 thin slices cucumber 1 thin slice red onion Combine mayonnaise, capers, dill and pepper; mix well. Spread evenly over bread. Layer with turkey, cucumber and red onion. Makes 1 serving. Per serving: 276 calories, 16 g protein, 49 g carbohydrates, 2 g fat, 20 mg cholesterol, 1,918 mg sodium.

""Roast Beef Deluxe"" 3/4cup Real or Light mayonnaise or Low Fat Mayonnaise Dressing 3(3 oz) tablespoons prepared horseradish 4hard rolls, split 3/4pound sliced roast beef Lettuce, tomato and onion slices In a bowl combine mayonnaise and horseradish. Fill rolls with roast beef, lettuce, tomato and onion. Top with mayonnaise mixture. Makes 4 sandwiches.

""CRISPY CHICKEN ROLLUPS"" Makes 6 servings Ready in: 1 hr. 5 mins. An easy baked chicken entree with the classic Cordon Bleu flavors of ham and Swiss cheese. INGREDIENTS 3 whole boneless chicken breasts, halved and pounded (about 1 1/2 pounds) whole boneless chicken breasts, halved and pounded (about 1 1/2 pounds) 6 slices cooked ham (about 6 ounces) 6 slices Swiss cheese (about 6 ounces) 2 eggs, beaten 14 Saltine Crackers, finely crushed 3 tablespoons margarine or butter, melted INSTRUCTIONS Top each chicken breast half with 1 slice of ham and cheese. Roll up; secure with toothpicks. Dip in egg; coat with crumbs. Place chicken rolls in greased 13 x 9 x 2-inch baking dish; drizzle with margarine. Bake at 350°F for 40 minutes or until done. NUTRITIONAL INFORMATION 409 calories 44 g protein 8 g carbohydrate 20 g total fat 8 g saturated fat 181 mg cholesterol 865 mg sodium 0 g dietary fiber

""Greek Salad Pitas"" 2 tsp sugar 1 tbsp olive or vegetable oil 1 tbsp balsamic vinegar 1 small garlic clove, minced 1 cup shredded fresh spinach 2 oz (1/2 cup) crumbled feta cheese 3 tbsp finely chopped red onion 1 medium tomato, chopped 1 medium cucumber, seeded,chopped 2 (6 to 8-inch) whole wheat pita breads In small bowl, combine sugar, oil, vinegar and garlic; mix well. Set aside. In medium bowl, combine spinach, cheese, onion, tomato and cucumber; toss to combine. Pour oil mixture over spinach mixture; toss until well mixed. Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with spinach mixture.

""Southwest Pitas"" 1 (15 oz) can black beans, drained, rinsed 1 (11 oz) can whole kernel sweet corn, drained 1 large carrot, shredded (3/4 cup) 1/2 medium red bell pepper, seeded, chopped 1/2 cup salsa 1 tbsp oil 2 (6 to 8-inch) pita breads 1/4 cup light sour cream, optional In medium bowl, combine beans, corn, carrot, bell peppers, salsa and oil; mix until combined. Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with bean mixture. Top each sandwich with sour cream.

""Patty Melts"" 1 1/2 pounds       Lean Ground Beef      1     envelope     Onion Soup Mix -- dry     1/4 cup           Water      1                   Egg   6     slices       American Cheese   6     slices       Bacon -- uncooked      6                   Hamburger Buns -- toasted In a large bowl, mix ground beef, soup mix, egg and water. Mix well, then shape into 12 thin patties. Place a cheese slice (folded) onto top of six of the patties. Cover each patty with another patty, and pinch edges to seal. Make sure edges are sealed well, and you have no holes in your patties, as cheese will melt and run out while cooking. Wrap a strip of bacon around each patty, and fasten with a wooden toothpick which has been soaked in water for at least 30 minutes. Grill patties for 10-15 minutes, turning once, or until burgers reach desired doneness. Remove toothpicks, and serve on toasted buns.

""SPRING ROLLS"" 1 tablespoon vegetable oil 1 tablespoon ginger 2 scallions, trimmed and thinly sliced 1 carrot, peeled and grated 1 cup bean sprouts 2 tablespoon rice wine vinegar 2 tablespoon soy sauce Dash sesame oil 20 small square wonton wrappers Vegetable oil Soy sauce for dipping In a non stick skillet heat oil over medium high heat. Add ginger and cook to release aroma. Add scallions, grated carrot, bean sprouts and toss to coat. Stir in vinegar, soy sauce and dash of sesame oil and toss to coat. Cook for 5 minutes or until most of the liquid evaporates. Set aside to cool. Heat 3 inches of vegetable oil in deep pan to 365 degrees or until a cube of bread browns in one minute. Place 1 tablespoon of the mixture on a wonton square. Fold in sides and roll up. Rub a little water along remaining wonton edge and press against roll to seal closed. Repeat procedure to make remaining rolls. Fry 4 rolls at a time in the hot oil until golden brown. Remove rolls to a paper towel to drain. Serve hot with soy sauce. Yield: 20 spring rolls..

""A Vegetarian Pita"" 19 oz. can of chickpeas, drained and rinsed 3-4 t. tahini (a smooth paste of sesame seeds - Arabic) 4 t. water 2 t. lemon juice 1-2 small cloves garlic, minced 1/4 sea salt (optional) 2 t. minced parsley 6 whole wheat pitas 3 large scallions, thinly sliced 3 large ripe tomatoes Combine chickpeas, tahini, water, lemon juice, garlic and sea salt (optional) in food processor and process until well blended and smooth. Stir in the parsley. Warm pitas until they are soft; slice almost completely through into two circles. Spread 1/3 c. hummus over half of each pita; top with 1/6 of the sliced scallions and slices of 1/2 a tomato. Top with other pita circle and serve. Yields six pitas.

""Tuna Cheese Flips"" 2 cans tuna, drained and flaked 1/8 to 1/4 tsp lemon pepper seasoning 1/2 cup shredded monterey jack or cheddar cheese 1/3 cup sliced ripe or green olives 1/3 cup mayonnaise 10 oz can Hungry Jack refrigerated big flaky biscuits 1 egg, beaten, or 2 tbsp milk 1 cup crushed potato chips Preheat oven to 375°. Combine first five ingredients. Separate biscuit dough into 10 biscuits; press or roll each to a 4 or 5 inch circle. Spoon about 1/4 cup tuna mixture onto center of each biscuit. Fold dough in half over filling; press edges with fork to seal. Make two or three 1/2 inch cuts on each top. Brush each with egg; press both sides in crushed chips. Bake on ungreased cookie sheet 18 to 24 minutes until deep golden brown. Serve immediately. Makes 10 sandwiches.



Thank you April for this Yummy recipe!!! Go by and visit her.....

April's Rainbows!!!

""Blue cheese burger"" with Red Onions Prep Time: 25 minutes  1 lb. lean ground beef  2 oz. (1/2 cup) crumbled blue cheese      2 tablespoons chopped fresh parsley       1/2 teaspoon garlic salt       1/8 teaspoon ground red pepper (cayenne)     4 (1/2-inch-thick) slices red onion                 Olive oil      4 rye burger buns, split      2 tablespoons mayonnaise                 Lettuce leaves 1. Heat grill. In medium bowl, combine ground beef, cheese, parsley, garlic salt and ground red pepper; mix gently until well blended. Shape mixture into 4 patties, 4 inches in diameter. 2. When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until thoroughly cooked, turning once. 3. Meanwhile, brush onion slices with olive oil. Add to grill during last 5 to 8 minutes of cooking time for patties. Cook onion until tender, turning once. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time. 4. Place 1 onion slice on each patty on grill. Spread bottom half of each bun with mayonnaise; top with lettuce and onion-topped patty. Cover with top halves of buns. 4 sandwiches