Friday, September 15, 2017

Monterey Jack Burgers With Red Onion Jam



This red onion jam is to die for!  Once you try it, you'll want to put it on everything.  



Aioli
  • 1-1/2 tbsp. mayonnaise
  • 1 garlic clove, finely minced
In a small bowl, stir together mayonnaise and as much of the garlic as you like.  Season with salt and pepper. 


Red Onion Jam
  • 1 red onion
  • 2 tbsp balsamic vinegar
  • 1 tsp sugar
Heat a drizzle of oil in a large frying pan over medium heat.  Add red onion and cook, tossing occasionally, until caramelized (8-10 minutes).  Stir in balsamic vinegar and sugar.  Continue cooking until syrupy, 1-2 minutes more.  

Burgers
  • Hamburger
  • Monterey Jack Cheese, shredded
  • Salt and Pepper
  • Potato Buns
  1. Shape beef into patties.  Season with salt and pepper.  Grill to desired doneness.  Top each burger with cheese, allow to melt.
  2. Split buns in half on baking sheet.  Toast in over or on grill until golden, about 3 minutes.  Spread split sides of buns with ketchup and aioli.  Top each burger with red onion jam. Serve. 

Saturday, January 7, 2017

(Lighter) Lasagna Soup




225 calories per 1 cup (serving)

INGREDIENTS
  • 2 tsp. olive oil
  • 1 lb. Italian turkey sausage
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 (32 oz) container of chicken broth
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can petite diced tomatoes
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 1/2 cup chopped fresh basil
  • 3 tbsp. grated parmesan cheese
  • 1/2 cup reduced-fat shredded mozzarella cheese
  • 4 oz. broken whole-wheat lasagna noodles (about 4 noodles)
DIRECTIONS
  1. Heat olive oil over medium-high heat in large nonstick pot.  Add sausage, onion, bell pepper, and garlic.  Cook and stir until sausage is crumbled and browned (8-10 minutes).
  2. Add broth, tomato sauce, diced tomatoes, salt, and crushed red pepper.  Bring to a boil.  Then reduce the heat and simmer for about 20 minutes.  
  3. Return to a boil; add noodles, then reduce and simmer for approx. 10-12 minutes or until noodles are tender.
  4. Remove from heat; stir in mozzarella, basil and parmesan. 

Creamy Chicken Noodle Soup





Lightened-Up Creamy Chicken Noodle Soup

Low Calories - 200 per serving!

INGREDIENTS

  • 1 tbsp. unsalted butter
  • 3/4 cup chopped yellow onion (I use frozen diced onions)
  • 1 cup sliced carrots (2 carrots)
  • 1 cup sliced celery (2-3 stalks)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried or fresh thyme
  • 1/2 tsp. salt
  • 7 cups chicken broth 
  • 1 medium potato, peeled and diced
  • 2 cups shredded roasted chicken (I buy a cooked rotisserie chicken from deli department)
  • 1 cup fat free half-and-half or whole milk
  • 4 cups uncooked wide egg noodles


DIRECTIONS

  1. Heat butter in a large pot over medium heat.  Add onions, carrots, celery, and garlic.  Salute (approx. 7 minutes and veggies get tender).  Add flour, oregano, pepper, thyme, and salt.  Stir and cook for about 3 minutes.
  2. Next, add broth and potato.  Bring to a boil.  Then reduce heat and let simmer for 25 minutes or  until potatoes and carrots are soft.
  3. Add chicken, half-and-half (or whole milk), and noodles.  Cook for approx. 10 minutes or until the noodles are at desired tenderness.  


Honey Garlic Chicken with Potatoes and Veggies




Yield:  4 servings
Prep time:  10 minutes

INGREDIENTS
  • 8 bone-in, skin-on chicken thighs
  • 16 oz. baby red potatoes, halved
  • 16 oz. baby carrots
  • 16 oz. green beans, trimmed
SAUCE
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. ground black pepper
DIRECTIONS
  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and black pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into slow cooker.
  3. Cover and cook on low for 6-7 hrs., or on high for 3-4 hrs.  Baste every hour, if possible.
  4. Add green beans during the last 30 minutes of cooking time.