Blue Cheese and Mushroom Burgers

•  1 lb extra lean ground beef
• 1 tbsp Worcestershire sauce
• 1 shallot, finely chopped
• salt
• 2 tbsp EVOO
• 1 tbsp Smart Balance spread
• 1/4 lb button mushrooms, stems removed and sliced
• 1/4 lb baby portabella mushrooms, stems removed and sliced
• 1/2 small onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 cup chicken stock
• Sandwich thins
• mixed greens
• 1 tomato, cut into 4 thick slices
• 3 oz crumbled blue cheese

In a mixing bowl, combine the ground beef, salt, Worcestershire sauce and shallot. Divide mixture into four even sections, forming each into a patty. Preheat a nonstick skillet with some EVOO, about one turn of the pan. Place the patties in the pan, cooking them about five minutes per side.

While the burgers are cooking, preheat another skillet with EVOO (one turn in the pan) and the Smart Balance. When the spread has melted into the EVOO, add the mushrooms and spread out evenly. Let stand without stirring about ten minutes to let the mushrooms start to brown. Add the onion and garlic. Continue to cook another 3-4 minutes, until the onions start to tender. Add the chicken stock, bring to a boil and let simmer another few minutes.

While the mushrooms and burgers are cooking, toast each side of the Sandwich Thins. Sprinkle the tomatoes with a little salt. Add one slice of tomatoes and a little of the mixed greens to each sandwich thin. Add a burger to each.

Stir the blue cheese into the mushroom mixture and combine. Spoon a little mixture on top of each burger.

Adapted from Express Lane Meals

Pasta and Veggies with Pesto

• salt
• 1/4 box whole wheat penne
• 3/4 small zucchini
• 5-6 asparagus
• 2 large handfuls green beans, ends trimmed
• 3 heaping spoonfuls pre-made pesto sauce
• 2 small handfuls shredded Parmesan cheese
• EVOO

Cut the green beans and asparagus at an angle, cutting each piece into two. Slice the the zucchini. 

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, about five minutes. Add the veggies and continue to cook another 2-3 minutes. 

Spoon the pesto into a bowl and add one ladle of the starchy pasta water. Strain the pasta and the veggies and immediately add it to the pesto. Toss until all the pasta and veggies are covered evenly. Sprinkle with the Parmesan cheese.

Adapted from Express Lane Meals

Stuffed Mexican Shells

• 1 lb extra lean ground beef
• 1/2 packet taco seasoning
• 4 oz Neufchatal cheese
• jumbo pasta shells, about 14
• 1 large jar salsa
• 1 large handful reduced fat shredded Colby-Jack cheese

Brown the beef in a deep skillet and season with the taco seasoning. Add in the Neufchatal cheese, cover and let simmer, about five minutes. Mix well.

While the meat is cooking, bring a pot of salted water to a boil and cook the pasta according to the directions on the box, about 10 minutes.

Pour the entire jar of salsa into a baking pan. 

Preheat oven to 350.

When both the shells and meat are done cooking, fill each shell with the meat mixture, about one spoonful per shell. Place each shell into the pan with salsa, spread out evenly. Cover the pan with aluminum foil and bake for 25 minutes.

Take the pan out of the oven, sprinkle the cheese over all the shells, and bake uncovered for another 3-5 minutes.

adapted from thewaytohisheart.wordpress.com

Chicken casserole

• 2 skinless, boneless chicken breasts
• 1 can condensed, reduced fat cream of mushroom soup
• 2 large handfuls frozen broccoli
• 2 large handfuls frozen corn
• 1 large handful chopped onion
• salt
• onion powder
• garlic powder
• 2 small handfuls reduced fat shredded Colby-Jack cheese

Bring a pot of salted water to a boil. Boil the chicken breasts until cooked through, about 15-20 minutes. 

Preheat the oven to 350.

While the chicken is cooking, mix together the mushroom soup, one half of the soup can of water, and the veggies in a medium sized bowl. Add in the onion powder and garlic powder to taste, about one shake of each. 

After the chicken cooks, let it sit out to cool a few minutes. Shred the chicken into bite sized pieces. Stir into the soup mixture.

Pour the mixture into a casserole dish. Sprinkle the cheese on top and bake for about 20 minutes, or until the cheese is melted.

Baked Tilapia with Onions and Peppers

• 2 frozen tilapia fillets
• large handful of red bell peppers, chopped into large chunks
• large handful of yellow onion, chopped into large chunks
• EVOO
• salt
• lemon pepper seasoning

Preheat the oven to 375.

Spread EVOO in a metal baking dish, using a fork or brush to help evenly spread if necessary. Place both fillets in the pan, along with the onions and peppers. Make sure the veggies are evenly spread out, and not covering the fish. Season the fish and veggies with salt and lemon pepper. 

Bake for about 12-13 minutes, or until the tilapia turns white and flakes easily with a fork. The onions and peppers should soften a little, but still have some crunch to them. The onions will start to turn translucent.

Tartar sauce (optional)

Tartar sauce is so easy to make, and the ingredients should be things always kept in your fridge anyway. I don't see any reason to ever buy pre-made tartar sauce.

Unfortunately, it's a little harder to explain how to make it, if  you're looking for specific instructions. When my dad first taught me how to make it years ago, I got really aggravated when he wouldn't give me measurements. He just told me to slowly add everything together until it tastes right. So that's what I've done. Amounts vary to taste and if you're making enough for just one or for a family, but I'll give you the best I've got.

• reduced fat mayo
• dijon mustard
• pickle relish

Start off with mayo as the base. You'll use about three times as much mayo as the other two ingredients. When making it for just myself, I use about two generous squeezes of the bottle. Stir in about two squirts of the mustard and about a half a spoonful of the relish. Stir together, taste and add more mustard/relish until it "tastes right."

Grilled Southwestern Shrimp Salad

• 1/4 cup lime juice
• 1 tbsp EVOO
• 1 tbsp honey
• salt
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 3/4 lb peeled and deveined shrimp
• 1 cup frozen corn
• mixed greens
• large handful of cherry tomatoes

Prepare grill (again, I used a George Foreman. Cooking times will vary with regular grill).

Whisk together first six ingredients in a small bowl. Set aside.

Place all the shrimp in the grill, spread out evenly. Cook about six minutes.

Combine lettuce, corn, tomatoes and shrimp. Drizzle with dressing. 

Approx 3 servings

Blue Cheese Burgers

Sorry, dear readers, I forgot a picture for the burgers.

• 1 lb extra lean ground beef
• 1/4 cup chopped onions
• 1/4 cup blue cheese crumbles
• salt
• whole wheat buns (I use sandwich thins)
• lettuce leaves 

Combine first four ingredients in a medium bowl. Divide mixture into 4 or 5 portions, depending on how big you like your burgers, and shape into patties. 

I used my George Foreman grill, but you can cook the burgers in a nonstick skillet or on a regular grill if you would prefer. 

Heat the George Foreman. When it's ready, place all burgers inside, close the lid and cook about 5 minutes, flipping once. Be careful, because some of the cheese crumbles and onions fall out a little. 

Top the burger with the lettuce and any of your favorite condiments.

Adapted from Cooking Light.