Satisfy the craving for hearty beef with this fabulously interesting burger. It’s so nutritionally complete that it’s really a meal in a bun.
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon fresh chopped basil
1 clove garlic, crushed
1/4 teaspoon ground black pepper
2 teaspoons sugar
2 large portobello mushroom caps, washed and patted dry
6 ounces very lean ground sirloin
Salt and pepper, to taste
2 whole-grain hamburger buns
4 teaspoons nonfat blue-cheese dressing
2 thick tomato slices
2 large romaine lettuce leaves
In shallow container, mix vinegar, olive oil, basil, garlic, black pepper and sugar. Place mushroom caps in mixture, top side down. Spoon marinade into bottoms of caps. Cover and marinate for an hour at room temperature or overnight in the refrigerator.
Divide ground sirloin into 2 patties, adding salt and pepper as desired. Grill patties for 5 minutes on 1 side; flip. After flipping patties, add mushroom caps to grill (or broiler pan), top side up (discard marinade). Grill for 5 minutes or until mushrooms are slightly brown and patties are no longer pink in the middle.
Build the portobello burgers: Place 1 teaspoon blue-cheese dressing on bottom of each bun; add sirloin patty on bottom of bun; add tomato slice and lettuce; add mushroom cap; place 1 teaspoon blue-cheese dressing on top of mushroom; add bun top.
Nutritional information per serving (1 burger): 340 calories, 32 percent fat (12 grams), 43 percent carbohydrate, 25 percent protein, 76 milligrams calcium, 75 micrograms folic acid, 5 milligrams iron, .4 milligram B6, 4.3 milligrams zinc, 3.8 grams fiber.
Rotini Chicken Salad With Oriental Peanut Sauce
This pasta salad has a distinctly different flavor with its peanut butter-cilantro oriental-style sauce. The sauce is best served at room temperature.
6 ounces cooked chicken breast, cooled and cut into bite-size pieces
1/2 cup chopped green onion tops
11/2 cups cooked rotini (spiral pasta), at room temperature (after cooking, rinse well with cold water; drain)
2 cups chopped romaine lettuce
3 tablespoons smooth peanut butter
3 tablespoons light soy sauce
2 teaspoons granulated sugar
1/2 cup fresh coriander (cilantro) leaves