Cheeseburger with Fries

2 medium potatoes, about 3/4 pound
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
6 ounces lean ground beef
1 small onion, red, finely chopped
1 medium garlic cloves, crushed
2 tablespoons parsley, finely chopped
3 tablespoons dried bread crumbs
1 medium egg white, beaten lightly
3/4 ounce low fat shredded cheddar cheese, about 3 tablespoons
2 high fiber rolls, 2 ounces each
4 pieces lettuce
1 medium tomato, sliced

Preheat oven to 450F. Coat a baking sheet with cooking spray. Cut potatoes into wedges; boil, steam or microwave until tender. Place wedges, skin side down, on prepared baking sheet; sprinkle with combined pepper and salt. Bake until lightly browned and crispy, about 30 minutes. Combine beef, onion, garlic, parsley, bread crumbs and egg white in a small bowl; shape into 2 patties. Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 1/2 tablespoons cheese, place on baking sheet and bake in already heated oven until cheese is melted. Place patties on rolls and top with lettuce and tomato. Serve with potato wedges.

2 servings.

10 points per serving.

Sloppy Joes

2 teaspoons olive oil
1 small onions, chopped
2 medium celery stalks, chopped
1 medium bell peppers, chopped
1 pound lean ground turkey
1 tablespoon chili powder
2 teaspoons dried basil
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
28 ounce can crushed tomatoes in tomato puree
1/4 cup ketchup
1 tablespoon Dijon mustard
1 cup frozen corn kernels, thawed
8 medium mixed grain hamburger rolls

Heat oil in a large nonstick saucepan over medium high heat. Add onion, celery and bell pepper and saute until tender, 3 minutes. Add turkey and saute until browned, breaking up the meat as it cooks, 5 minutes. Add chili powder, basil, salt, black pepper and cayenne; stir to coat. Add crushed tomatoes, ketchup and mustard; mix well. Bring mixture to a boil, reduce heat, partially cover and simmer, stirring occasionally, 30 minutes. Stir in corn and simmer 2 minutes to heat through. Spoon mixture onto rolls and serve hot.

Serves 8.

5 points per serving.

Italian Sandwich with Pesto

2 tablespoons basil, chopped
1/2 ounce pine nuts, about 1 1/3 tablespoons, toasted
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 medium hard rolls
1 1/2 ounces part skim mozzarella cheese, thinly sliced
2 small tomatoes, plum, thinly sliced
1 cup lettuce, mixed leaves, washed, dried and roughly torn
1/2 cup sun dried tomatoes, without oil, soaked in hot water and cut in half

Combine basil, pine nuts, garlic and oil and blend in a food processor until smooth. Spread rolls evenly with sauce. Top each roll with equal amounts of cheese, tomatoes, lettuce and sun dried tomatoes.

Serves 2.

8 points per serving.

 

Monterey Jack Turkey Burger

10-ozs. ground turkey
2 tablespoons minced scallion
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 1/2-ozs. shredded Monterey Jack cheese
4 strips turkey bacon
4 hamburger rolls (2-ozs. each), split and toasted
1 medium tomato, cut into 4 slices

In large bowl, combine turkey, scallion, soy sauce, ketchup, garlic powder and pepper; mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties.

Heat indoor ridged grill sprayed with nonstick cooking spray; add bacon. Cook 3-4 minutes on each side, until browned. Transfer to plate; set aside.

Wipe grill clean; arrange burgers on grill; cook 6-8 minutes on each side, until cooked through.

To serve, layer rolls with burgers, bacon and tomato slices.

EACH SERVING PROVIDES: 1/2 Vegetable, 2 1/2 Proteins, 2 Breads, 35 Optional Calories

PER SERVING: 352 Calories, 23 g Protein, 14 g Fat, 33 g Carbohydrate, 826 mg Sodium, 71 mg Cholesterol, 2 g Dietary Fiber
Points: 8
Makes 4 Servings

The Weight Watchers Complete Cookbook & Program Basics

Mexican Beef Burgers

POINTS® Value: 6

Servings:  4



1 lb. uncooked lean ground beef (with 7% fat)

1/4 cup onions, minced

1-1/2 tsp. minced garlic

1-1/2 TB chili powder, ancho variety

1/4 cup canned tomato juice

1 large egg white

1/2 tsp. ground black pepper

1/2 tsp. table salt

3 medium ripe tomatoes, diced (about 1/2 cup total)

3 medium radishes, diced, (about 1/4 cup)

1/3 medium Haas avocado, diced

1 TB fresh cilantro, chopped

1 TB fresh lime juice

1/4 tsp. table salt

4 reduced-calorie hamburger rolls, toasted on grill



Preheat grill (or grill pan) to medium heat (350º F).



In a large bowl, combine beef, onion, garlic, chili powder, tomato juice, egg

white, pepper

and 1/2 tsp. salt; combine thoroughly. Form mixture into 4 patties, about

1/2" thick each.



Place burgers on grill and increase heat to medium-high; cook for 5 minutes.

Flip burgers

and cook for 5 minutes more. Flip and cook 1 minute more on each side for

medium (and

longer for desired degree of doneness).



To make the Salsa:

In a medium bowl, combine tomatoes, radishes, avocado, cilantro, lime juice

and 1/4 tsp. salt;

mix to combine.



Serve each burger on a roll topped with about 1/4 cup of salsa.

Hero Sandwiches

POINTS® Value: 6

Servings:  4



1/2 lb. raw turkey sausage, Italian-style, cut into 1/2" slices

1 medium sweet onion, halved lengthwise and thinly sliced

1 tsp. olive oil

1 medium sweet red bell pepper, seeded and thinly sliced

1 medium green bell pepper, seeded and thinly sliced

1 TB balsamic vinegar

8 oz. Italian bread, about 1 medium loaf



In a large nonstick skillet, sauté sausage until browned, about 5 minutes.



Add onion and oil. Sauté until softened, about 5 minutes longer. Transfer

to a plate.



In skillet, sauté peppers until softened, about 5 minutes. If necessary, add

up to 4 tablespoons water to prevent sticking.



Stir in vinegar, then return sausage mixture to skillet. Toss to combine.



Split bread lengthwise, almost all the way through, and spread open. Top

with sausage mixture.



Close bread, then cut crosswise into 4 sandwiches.

Cobb Wrap

POINTS® Value: 6

Servings:  1



1 large burrito-size wheat flour tortilla

2 TB reduced-calorie blue cheese dressing

1/2 cup mixed baby greens

2 slices turkey breast

1/4 lb. asparagus, about 8 thin spears, steamed until tender and chilled



Spread tortilla with blue cheese dressing. Top with turkey and lay asparagus

down center. Cover with greens. Roll up tightly, folding in ends.