Chicken Burgers

I'm beginning to think if a chicken burger doesn't have cilantro, avocado and jalapenos with it, it just isn't worth it. This recipe didn't change my mind.

D made it. I guess it was easy. We were originally going to use ground chicken but Kroger seemed to have a shortage of it in Atlanta this week (2 groceries = nada). So he made it according to the directions. He made it while I was driving home from work, so it took less than 70 minutes.

He said he thought cheese would be good, so we added Italian blend cheese. It turned out we had no Dijon.

The taste was bland. Although Dijon would have added flavor, in my opinion, a condiment shouldn't make or break a burger. Neither of us liked it, although it was better than the Greek burger.

We had with tater tots.

Chicken Burgers

Other Time: 26 minutes minutes
Yield: 4 servings

1 tablespoon capers, drained
2 shallots, trimmed and peeled
1 pound skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 whole-wheat hamburger buns
1/4 cup canola mayonnaise
4 green leaf lettuce leaves
8 plum tomato slices
2 tablespoons Dijon mustard

1. Combine first 5 ingredients in a food processor; process until finely ground. Divide chicken mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side.

2. Place bottom half of each bun on a plate, and spread 1 tablespoon mayonnaise over each. Top each burger with 1 lettuce leaf, 1 patty, and 2 tomato slices. Spread 1 1/2 teaspoons mustard over each bun top, then top burgers.

CALORIES 335 ; FAT 9.2g (sat 1.1g,mono 3.9g,poly 3g); CHOLESTEROL 63mg; CALCIUM 69mg; CARBOHYDRATE 34.9g; SODIUM 764mg; PROTEIN 29.2g; FIBER 3.8g; IRON 2.8mg

Cooking Light, JANUARY 2011

Al and Doug's Chili

After a year of making other people's chili, we decided to try our own. The first time was decent, but D used stew meat (he likes stew meat, I like ground beef). Also we forgot about the chili and it burned. This is our 2nd attempt.

Al and Doug's Chili 

Photo by ALB

Ingredients
2 lbs. ground beef (90/10)
1 lb. chorizo
2 Onions, chopped
3 Jalapenos, chopped and seeded (half-assed)
3 Serranos, chopped and seeded (half-assed)
10 Garlic Cloves, crushed
.5 TBSP Penzey's Arizona Seasoning
1 TBSP Cumin
1 TBSP Oregano
.25 C Chili Powder
.5 TBSP Unsweet Cocoa
2 TSBP Worcestershire
2 TBSP Cider Vinegar
28 oz can Diced Tomatoes
1 12-oz. beer (lager)
1 Can Beef Broth
1 Cup Water
1 tsp Salt

Directions
1. In a Dutch Oven, over medium heat, brown the ground beef and chorizo (take the chorizo out of the casing).

2. Add the onions, jalapenos , serranos and garlic; cook until the onions are tender, 10 minutes..

3. Add the Arizona Seasoning, cumin, oregano, chili powder and cocoa, and stir.

4. Add Worcestershire, Vinegar, Diced tomatoes, beer, and beef broth. Bring to a boil and then simmer for 1 or more hours (we did 4). If it gets to thick, add water (or broth). Add salt to taste.

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 362.1
• Total Fat: 23.6 g
• Cholesterol: 78.5 mg
• Sodium: 890.4 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 3.0 g
• Protein: 24.6 g

Greek-Style Chicken

This was just flavorless. The sauce tasted watery and the burger had no flavor. I didn't finish the dinner portion and was sad there was still some left over for lunch. Definitely will not have again.

Greek-Style Chicken

Other Time: 25 minutes minutes
Yield: 4 servings

3 tablespoons chopped fresh oregano
1/4 teaspoon crushed red pepper
6 garlic cloves, coarsely chopped
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1 tablespoon canola oil
1/2 cup plain 2% reduced-fat Greek yogurt
1/4 cup diced onion
1/4 cup chopped English cucumber
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
4 green leaf lettuce leaves
2 plum tomatoes, cut into 12 slices
1/4 teaspoon black pepper
3 ounces feta cheese, sliced
2 whole-wheat pitas, cut into wedges

1. Combine first 4 ingredients and 1/4 teaspoon salt in a food processor; process until ground. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty. Heat a large skillet over medium-high heat. Add oil to pan. Add patties to pan; cook 4 minutes on each side.

2. Combine yogurt and next 4 ingredients; stir in 1/4 teaspoon salt. Place 1 lettuce leaf on each of 4 plates. Top with tomato slices; sprinkle with black pepper. Divide cheese evenly among servings. Arrange 2 patties on top of tomato mixture; top each serving with about 2 tablespoons yogurt mixture. Serve with pita wedges.

CALORIES 359 ; FAT 11.4g (sat 4.5g,mono 3.7g,poly 1.9g); CHOLESTEROL 95mg; CALCIUM 192mg; CARBOHYDRATE 25g; SODIUM 751mg; PROTEIN 39.6g; FIBER 3.4g; IRON 2.5mg

Cooking Light, JANUARY 2011

Lion's Head Meatballs in Spicy Coconut Sauce

These were definitely spicy (D used Thai Red Pepper)! D made these. We really liked them. Of course I had 2 servings of them, but I had the calories to do so. Will definitely have them again.

We had with wild rice and asparagus

Lion's Head Meatballs in Spicy Coconut Sauce

Photo by ALB

These spicy meatballs are called "Lion's Head" because of their large size. Also, lions are believed to ward off evil. You can make the meatballs a day or two ahead, store them covered in the refrigerator, and heat them in the sauce before serving. Decrease the red pepper for a milder flavor.

Yield: 8 servings (serving size: 1 meatball and 3 tablespoons sauce)

Sauce:
1/2 cup light coconut milk
1/2 cup soy milk (used light coconut milk)
2 tablespoons minced peeled fresh ginger
2 teaspoons minced hot red chile pepper
1 tablespoon chopped green onions
2 tablespoons Thai fish sauce
Meatballs:
1 pound ground round or ground pork (we used pork)
1/3 cup chopped green onions
1/4 cup chopped water chestnuts
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon minced hot red chile pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup chopped fresh basil
1 tablespoon grated lemon rind

To prepare sauce, combine first 6 ingredients in a small bowl.
To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bowl, and shape mixture into 8 meatballs. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 7 minutes, browning on all sides. Drain well.
Place sauce in a large saucepan; bring to a boil over medium-high heat. Add meatballs; cover, reduce heat, and simmer 8 minutes. Garnish with basil and rind.

CALORIES 297 (20% from fat); FAT 6.5g (sat 1.8g,mono 2g,poly 2.1g); IRON 1.4mg; CHOLESTEROL 30mg; CALCIUM 12mg; CARBOHYDRATE 38.7g; SODIUM 616mg; PROTEIN 13.2g; FIBER 17g
Cooking Light, JANUARY 2002

Pork Tenderloin with Red and Yellow Peppers

So D made this. It was pretty easy from what I could tell. It was very simple, yet very flavorful. I would definitely have again. We had with Peanutty Couscous.

Pork Tenderloin with Red and Yellow Peppers

Anchovies melt into the pepper mixture, adding a savory, salty quality. If you don't like anchovies, omit them and add 3 tablespoons minced olives. Serve with mashed potatoes.

Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup bell pepper mixture)

1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons chopped fresh rosemary, divided
4 canned anchovy fillets, drained and mashed
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1 1/2-inch strips
1 yellow bell pepper, cut into 1 1/2-inch strips
2 teaspoons balsamic vinegar

1. Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.

CALORIES 215 ; FAT 10.1g (sat 2.7g,mono 5.4g,poly 1.2g); CHOLESTEROL 78mg; CALCIUM 26mg; CARBOHYDRATE 5g; SODIUM 441mg; PROTEIN 25.2g; FIBER 1.4g; IRON 2mg

Cooking Light, JANUARY 2011

Chipotle Mashed Potatoes

This was good and spicy. We had with Bottle O' Beer Chicken Thighs. Would have again.

D made these the way he makes mashed potatoes. He didn't return the potatoes to the sauce pan.

Chipotle Mashed Potatoes

Pre 10 min
Cook 25 min
Serves 4
From Weight Watchers Mag Jan/Feb 2008

1 lb red potatoes, scrubbed and cut into 2-inch chunks
1/2 c. low fat buttermilk
1/2 tsp. chopped canned chipotles en adobo (can more or less depending on how spicy you like it)
1/2 tsp. kosher salt
1/4 tsp. black pepper

1. Bring to a boil in a large saucepan the potatoes and enough cold salted water to cover. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain well in a colander.
2. Combine the buttermilk, chipotle, salt, and pepper. Stir until blended. Set aside.
3. Return the potatoes to the saucepan. Cook over low heat, stirring constantly until all the liquid has evaporated. Remove the saucepan from the heat. Mash until blended while pouring in the buttermilk.

serving size 2/3 cup
98 cal
0 G fat
3 G fiber

Barbecue Chicken Pizza

So this was pretty good. Big portions.
D made it, I assume it was easy.

Barbecue Chicken Pizza

Preparation Time: 15 minutes minutes
Cooking Time: 20 minutes minutes
Yield: 2 Servings

Cost per Serving: $3.83
2 teaspoons vegetable oil
1 small skinless, boneless chicken breast half (added Arizona Seasoning to it)
1/2 cup plus 2 Tbsp. barbecue sauce (used Bull's Eye)
1 (11-inch) pizza crust (14 oz. package)
1/2 cup grated smoked Gouda (didn't use)
1/2 cup grated mozzarella (used 1 Cup)
3 tablespoons sliced red onion
2 tablespoons chopped cilantro

Warm oil in a skillet over medium heat. Add chicken and cook, turning once, 5 to 6 minutes per side, until just cooked through. Transfer to a cutting board. When cool enough to handle, cut into 1/2-inch cubes. Toss chicken with 2 Tbsp. barbecue sauce in a bowl.

Position a rack in bottom of oven and preheat to 450°F. Place pizza crust on a large baking sheet and spread with remaining 1/2 cup barbecue sauce. Sprinkle with half of both cheeses, arrange chicken on top, and then add remaining cheese and onion.

Bake until cheese is melted and golden brown, 20 minutes. Let rest for 5 minutes. Sprinkle with cilantro, cut into slices and serve hot.

CALORIES 596 ; FAT 41g (sat 12g); CHOLESTEROL 22mg; CARBOHYDRATE 45g; SODIUM 771mg; PROTEIN 12g; FIBER 4g

All You, AUGUST 2007