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1 lb. Of Lean Beef 2 Tbsp. Of Steak Sauce Directions: Mix Steak Sauce into burger. Make into patties and place on grill until done.
Roasted Asparagus
1 pounds of thick asparagus spears Salt Freshly group black pepper 2 Tbls. Grated Parmesan cheese Directions: Preheat the oven to 400 degrees. Lightly coat a baking sheet with cooking spray. Break off the tough root ends of the asparagus. Peel off the tough skin with a paring knife. Place on the baking sheet in single layer. Lightly spray asparagus with cooking spray. Season lightly with the salt and pepper. Sprinkle evenly with
the Parmesan and roast for 15 minutes, or until tender when pierced with the tip of a knife. *Thicker asparagus works best. If using thin spears, shorten the baking time to 10 min. Parmesan can be omitted.
Lemon-Garlic Shrimp
2 tablespoons kosher salt 2 tablespoons sugar 2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained 1/4 cup olive oil 1/4 cup chopped parsley 1 tablespoon grated lemon peel 2 or 3 cloves garlic, peeled and minced 1/2 teaspoon fresh-ground pepper Lemon wedges Directions: In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
Directions: PREHEAT grill to medium heat. Place vegetables in grill basket. GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl. ADD dressing; toss to coat. Sprinkle with cheese.
cup Fat-free Ranch Dressing cup Salsa Whole wheat Tortillas Directions: Toss romaine lettuce, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon onto tortillas; roll up.
Turkey Meatloaf
1 tablespoon EVOO 1 large onion, chopped (1 1/2 cups) 2 garlic cloves, minced 3/4 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 1/2 tablespoons Worcestershire sauce 1/3 cup fat-free, less-sodium chicken broth 3 tablespoons ketchup, divided 1 3/4 pounds ground turkey, 97% lean 3/4 cup dry breadcrumbs 1 large egg, lightly beaten 1 large egg white, lightly beaten Directions: Preheat oven to 375. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.) Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170. Let meatloaf stand 5 minutes before serving.
2 tbsp. finely chopped unsalted, dry roasted peanuts Lime wedges (optional) Directions: Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes. Heat oil in large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat. Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 cups salad mixture on each of 4 plates. Top each serving with 2 tbsp. onion and 1 tsp. Peanuts. Serve immediately. Serve with lime wedges if desired.
1 can (15oz) kidney beans, drained 2 grilled chicken breast, chopped 1 can (12oz) whole-kernel corn, drained 1 medium red onion, chopped 1 cup fat-free French dressing Directions: Cook and chop the chicken and then mix the beans, corn, onion, and chicken together. Pour in the 1 cup of fat-free French Dressing and you are finished. You now have an excellent meal that is portable and can be eaten cold or hot. It tastes great both ways
1/2 tablespoon coconut oil or Smart Balance spread 1tsp lemon juice 1 omega-3 egg 1/2 tsp salt garlic powder and pepper to taste Directions: Fry onion until brown. Then add the apples and mushrooms and stir-fry for another 4 minutes. Place all of the ingredients into a large bowl and mix thoroughly. Form into 2 large patties and broil 4 inches from heat, 6 minutes on each side. The burgers are done when juice run clear after being pierced with a fork.