Almost Fast Food Burger

from The Biggest Loser Cookbook

Makes 1 serving

• 1 tablespoon low-fat mayonnaise
• 1/2 teaspoon ketchup
• 1/2 teaspoon yellow mustard
• 1/4 pound 96% lean ground beef
• 1 slice (3/4 ounce) fat-free American cheese (optional) (I used 2% American)
• 1 whole-grain or whole-wheat hamburger bun
• 1/4 cup chopped romaine lettuce leaves
• 1 thin slice red onion (I forgot this)
• 3 dill pickle rounds

In a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef into a patty that is about 1/2" wider than the bun.

Preheat a medium nonstick skillet or grill rack on high heat. Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired. Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted.

Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger. Serve immediately.

Nutrition at a Glance

Per serving: 281 calories, 26 g protein, 27 g carbohydrates, 9 g fat (2 g saturated), 60 mg cholesterol, 4 g fiber, 736 mg sodium

My Review: This is quite possibly the best burger I've ever made. The mayo-ketchup-mustard sauce makes the burger - it tastes like something I'd get from the drive-thru, only better. The toasted bun was a nice touch as well. And need I say that this was boy-friendly food, for sure!

Chicks in a Blanket

from Perdue.com

serves 8

• 1 package PERDUE® Baked Breaded Chicken Breast Tenderloins (My store only had a package of baked chicken breasts so I cut those in half)
• 1 can (16 ounces) extra large refrigerated biscuits (I used biscuits that were 100 cal each - 8 in a can)
• 4 slices American cheese, each cut in half (I used low-fat mozzarella)
• Dipping sauces (optional) (I used marinara sauce)

Preheat oven to 375°F. Remove dough from can and separate into 8 pieces. Place biscuits several inches apart on lightly greased baking sheet. Flatten each biscuit with palm of hand. Place one strip of cheese and one tender in center of each biscuit. Wrap dough partially around tender to enclose leaving top of tender showing. Press edges of dough firmly together to seal. Bake for 15 –18 minutes or until golden brown. Let stand 1 minute before serving. Serve with favorite dipping sauces, if desired.

My Review: This was a fun and delicious way to eat chicken. It's kid-friendly AND boy-friendly, plus there are tons of ways you can mix up the recipe. (I would love to figure out a way to incorporate gravy - but that might be way too much!) Definitely not pretty or gourmet -- but sometimes you just need a quick meal you can put together in a pinch!

Hot and Spicy Tuna Melt Panini

adapted from the Mise En Place website

2 cans solid white tuna, drained

1/4 cup light mayonnaise

1 celery stalk, diced (I used way more than this)

1/4 red onion, finely diced (I used regular onions)

1 teaspoon minced jalapeno pepper (I used way more than this)

1/2 teaspoon chili powder

2 teaspoons lime juice (I used lemon juice)

4 panini buns, halved (I used light whole wheat bread)

4 slices Monterey Jack cheese with hot peppers (I used light cheddar)

Mix tuna, mayonnaise, celery, onion, jalapeno, chili powder and lime juice in a bowl. Spread about a quarter of the mixture over each panini bottom, top with cheese and close the sandwich. Cook in a panini press on medium until buns are toasted and cheese is melted, about 6 minutes. Note: if you do not have a panini press, you can use a skillet. Just press to flatten. (I used my sandwich maker.)

My Review: This was an interesting twist on tuna salad. I'm a big fan of flaming hot spice, so I enjoyed a spicier version of tuna. I even served the tuna mixture over lettuce for lunch the next day. This was a quick easy meal - and may be my new favorite way to make tuna. I did screw up one thing - the celery chunks were way too big. Next time, I'll dice them smaller.

Sloppy Joes

From For the Love of Cooking (Click here to see the official recipe with photos)

With my adjustments the recipe serves 5 (girl portions) at 281 calories, 16 g fat, 1 g fiber

1 1/2 lbs of lean ground beef (I used 96/4) -- I only used 1 lb of ground sirloin. I figured I didn't need all that beef

1 small sweet yellow onion, diced

1/4 orange bell pepper, diced

1 celery stalk, diced

3 cloves of garlic, minced

1 tsp dried mustard - substituted with regular mustard

1/2 tsp paprika - oops! I forgot this! Maybe that's why I thought it needed more kick

1 cup of ketchup

1 tsp brown sugar

2 tbsp water

Salt and pepper to taste - oops! I forgot this!

Heat a skillet over medium heat. Add ground beef and cook for 3-4 minutes, making sure to break it up into crumbles. Add the onion, celery, garlic and bell pepper and cook for 2-3 minutes or until soft. Drain any grease then add ketchup, brown sugar and water. Stir and simmer for 15-20 minutes.

Review: This was OK. I like my sloppy joes saucier and spicier. If I were to make these again, I'd remember the paprika and add red pepper flakes (my favorite ingredient). I'd also add more ketchup - or maybe some tomato sauce. I'd also cook the vegetables for a little longer. Mine were crunchy!