Cheddar & Jalapeno Stuffed Burgers (Turkey Or Beef) & Salad ~ A Lean & Green Meal 🌶

This cheddar & jalapeno stuffed
burger is flavorful ~ the spice is
mild and not mouth burning. 😀

Ingredients: 

1/4 cup (2 ounces) low fat cream cheese, at room temperature**

2 ounces reduced fat sharp cheddar cheese, finely grated**

1/4 teaspoon garlic powder

1 medium fresh jalapeno pepper, seeds removed (1/4 cup diced)

24 ounces 95% - 97% lean ground turkey or beef

2 tablespoons finely minced shallot or onion

1/4 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive or avocado oil

4 cups spring mix lettuce

2 cups halved grape tomatoes

1 cup chopped mixture of red, yellow & orange sweet mini peppers

12 tablespoons (3/4 cup) Walden Farms Ranch Dressing (or dressing of choice)

24 slices dill pickles, (optional snack)

Method:

In a small bowl, use a wooden spoon to thoroughly blend together the cheeses, garlic powder and jalapeno. Line a plate with waxed paper and set aside. Form 3 tablespoons of the cheese mixture into a round disc and transfer to the prepared plate. Make 3 more discs and place in the refrigerator.

Preheat grill to medium setting or oven to broil.

Combine the meat, salt, pepper and shallot. Divide the meat mixture into four 6 ounce portions. Wrap each portion of meat around a chilled cheese disc making certain to completely cover the cheese. Brush the tops and bottoms of each burger with the oil.

Grill 15 to 20 minutes, or until completely cooked through. Or, broil on a foil lined pan until done.

Grilling burgers, polish sausages & Hebrew
National 97% fat free hot dogs for family

Add 1 cup of salad greens to each serving plate. Top with 1/2 cup of tomatoes and 1/4 cup chopped peppers. Place one burger on top of each salad. Drizzle 3 tablespoons of the dressing over the top of the burger and greens. If desired, cut the pickle slices in half and garnish each portion with 12 pickle halves. Makes 4 servings.

**If you are not following a low fat meal plan, regular cheese may be used.

Each serving equals 1 lean, 3 greens, 1 1/2 condiments, 3/4 healthy fat & 1/4 optional snack

Nutritional info per turkey burger serving, approximately: 574 calories ~ 37.7 grams fat ~ 13 grams carbs ~ 8.5 grams net carbs ~ 49.5 grams protein

Nutritional info per beef burger serving, approximately: 598 calories ~ 37.7 grams fat ~ 13 grams carbs ~ 8.5 grams net carbs ~ 53 grams protein

Notes: Oh my...I enjoyed this meal so much ~ This burger meal is restaurant quality, delicious & satisfying❣

Old Fashioned Rhubarb Crisp ❤️

This tasty Rhubarb Crisp, topped
with French Vanilla Ice Cream,
homemade whipped cream &
blueberries is comfort food like
Grandma made. ❤️

Ingredients: 

3 1/2 cups (about 5 stalks) fresh rhubarb

1/2 cup granulated sugar

1 tablespoon cornstarch

1/4 teaspoon pink Himalayan or sea salt

2 1/2 teaspoons orange juice

1/2 teaspoon pure vanilla extract

2 teaspoons finely grated orange peel

1 1/2 cups all purpose flour

1 1/2 cups old fashioned oats

1 cup dark brown sugar

1 teaspoon cinnamon

1/4 teaspoon pink Himalayan or sea salt

3/4 cup unsalted butter, melted

Optional Garnishes:

vanilla ice cream

whipped cream

fresh strawberries or blueberries

Method:

Heat oven to 350*. Line a 9 inch square pan with parchment paper and set aside.

Trim the ends off of the rhubarb and cut into 1/2 to 1 inch chunks. Add the rhubarb, sugar, cornstarch, salt, juice, vanilla and peel. Stir to mix and set aside.

In a large bowl, use a large fork to stir together the flour, oats, brown sugar, cinnamon, baking powder and salt. Break up any large bits of the sugar and thoroughly mix in.  Add the melted butter and stir until all of the dry ingredients are moistened. Press 2/3 of the crumb mixture evenly into the bottom of the parchment lined pan. 

Layer the rhubarb mixture evenly on top of the crust. Sprinkle the remaining crumb mixture over the rhubarb. Place the baking dish onto a rimmed cookie sheet. Bake for 45 to 50 minutes, or just until the top is golden brown.

Cool for 5 to 10 minutes in the pan. Cut into 9 squares and serve warm or chilled. If desired, garnish with ice cream, whipped cream, fresh berries or all three! Makes 9 servings. Store in an airtight container in the refrigerator. 

Notes: Rhubarb is nostalgic for my husband and I because both of our grandmothers grew it in their gardens and prepared it for us when we were children. ❤️ The aroma and taste bring back memories of Grandma's love filed kitchen. (I prepared this tasty crisp for my Auntie & Uncle on Memorial Day in the USA.)

Perfect Hassleback Baked Potatoes

 

These baked potatoes are pretty,
impressive, very simple to make
and very delicious❣

Ingredients:

aluminum foil

olive oil cooking spay

3 1/2 pounds russet or Yukon Gold potatoes

4 tablespoons extra virgin olive oil

1 teaspoon sea salt

1 teaspoon garlic powder, optional

1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary, optional

1/2 teaspoon smoked paprika

sriracha sauce, optional

sour cream or crème fraiche, optional

2 tablespoons snipped chives, optional

Method:

Preheat oven to 375*. Line a rimmed baking pan with aluminum foil. Very lightly spray the foil with the cooking oil spray and then set the pan aside.

Wash the potatoes and pat dry. Place each potato in between 2 plates or cutting boards of equal thickness that measure about 1/3 of the way up from the base of the potato. Make horizontal cuts 1/8 to 1/4 of an inch apart across the potato, slicing just 2/3 of the way through, stopping when your knife hits the plates or boards.

Drizzle or brush the olive oil over the tops of the sliced potatoes. Sprinkle with salt and if desired sprinkle with garlic, rosemary and/or smoked paprika.

Bake for 45 minutes to an hour, or until the potatoes are tender and the edges are golden and crisp. Allow to cool for 3 to 5 minutes. If desired, drizzle with sriracha or top with sour cream and chives. Makes 6 to 7 servings.

Notes: The first time I baked potatoes this way was in 2013. They quickly became a family favorite❣

Blueberry Muffins ~ An Optavia Sweet Blueberry Biscuit Mix Hack

These muffins are light & tasty❣

 Ingredients:

coconut oil cooking spray

6 envelopes Optavia Sweet Blueberry Biscuit Mix

1/2 teaspoon baking powder

1 cup cold or room temperature water

2 egg whites

Method:

Preheat oven to 350*. Very lightly grease 12 small muffin cups with the coconut oil and set aside. 

Add the contents of the envelopes of mix to a medium/large bowl. Add the baking powder, water and egg whites. Stir just until all of the ingredients are mixed.

Divide the batter evenly between the 12 muffin cups. Bake for 16 minutes. (An inserted in the center of a muffin should come out clean.) Remove from oven and place the muffin pan on a rack to cool for 10 minutes. 

Remove the muffins from the pan and allow to finish cooling. Makes six 2 muffin servings. Store in an airtight container in the refrigerator.

Each serving of  2 muffins equals: 1 fueling, 4/25 of a condiment & 1/50 leaner (So basically 1 fueling & a partial snack) 😀

Notes:

I usually waffle my fuelings, but baking this fueling as muffins greatly improves the texture and taste❣

If desired, 6 larger muffins can be made ~ just increase the cooking time to 20 minutes.

Grandma Jane's Old Fashioned Gumdrop Cookies ~ (Family) A Favorite For Generations❣

These cookies are a delicious & 
fruity treat that kids & adults
both enjoy❣

 Ingredients:

1 3/4 cups Dots gumdrops**

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup shortening (I use butter flavored)

1 cup dark brown sugar, packed

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups quick oats

Method:

Cut the gumdrops in half and set aside.

Add the butter and sugars to a large bowl. Cream together for 2 to 3 minutes with an electric mixer on low speed. Mix in the vanilla. Add the eggs, one at a time, mixing after each addition. Sift together the flour, baking powder, baking soda and salt. Combine with the creamed ingredients with the mixer on low speed.

Stir in the oats and gumdrops. Cover and refrigerate the dough for 1 hour or longer.

Preheat oven to 350*. Line baking sheets with parchment paper. Use a 1 inch cookie scoop or a teaspoon to place portions of dough onto the prepared baking sheets.*** 

Bake for 10 minutes. Allow to rest on the baking sheets for 5 minutes before moving to rack to finish cooling. Makes 55 small to medium sized cookies. Store in an airtight container. (I prefer to store them in the refrigerator, because my husband and I like them best, chilled.)

**I purchase 4 or 5 boxes of Dots at the Dollar Tree Store and separate the gumdrops by color. I use the pink and yellow (and sometimes a few green) to make Easter Nougat & Gumdrop Cookies. I use the red & green to make Christmas Nougat & cookies. I used the leftover orange gumdrops to make these sunny cookies. (If you purchase a different brand of gumdrops, do not use purple or black gumdrops, unless you are baking for someone who really loves black licorice.)

***If you want larger cookies, make bigger mounds of dough. Makes 36 large cookies.

Notes: 

These Tasty cookies have a light texture and the gumdrops add a fruity flavor. Auntie Iris Marie has fond memories of her mother, Jane, making these cookies and appreciates that I make them, too❣

The oldest reference I could find for Gumdrop Cookies goes back to WWII, when a mother made them to ship overseas to her son. (These cookies ship well.) 

I discovered this recipe in 1982 and thought it would be fun to make for my oldest son and the other children I cared for. Since then, I have made (and shipped) them to family and friends who are surprised at how good they are. 😀

Super Low Carb & Sugar Free Meringue Treats❣ (An Optavia Optional Snack)

Ten of these light and tasty bites
have less than 5 total calories
and less than 1/4 a gram of carbs!

Ingredients:

2 large egg whites
1/4 cup Lakanto powdered Monkfruit sweetener (or sweetener of choice)
1/4 teaspoon cream of tartar
1/8 teaspoon peppermint extract
red gel or paste food coloring (optional)**
parchment paper
pastry bag
star tip

Method:
Preheat oven to 240*. Line baking sheets with parchment paper.
In a large mixing bowl, whisk together egg whites, sweetener and cream of tartar. Set the bowl over, but not in, a saucepan of simmering water. Cook, whisking constantly, until the sweetener is dissolved and the whites are very warm to the touch. (Approximately 3 - 5 minutes.)
Remove from heat. Use an electric mixer, beat on low speed, gradually increasing the speed to high, until soft, glossy peaks form. (Approximately 5 - 7 minutes.) Beat in the peppermint extract.
Transfer 1 tablespoon of the meringue to a small bowl and tint with red coloring. Color another tablespoon of meringue with blue coloring. Use a paintbrush or wooden skewer and the tinted red meringue to paint 2 vertical lines in a pastry bag fitted with a 3/4 inch star tip. 
Carefully spoon the white meringue into the bag, while being careful not to smear the red and blue meringues.

Pipe 1 inch stars onto parchment lined baking sheets. Bake until the meringues are just set on the outside. (Approximately 20 - 30 minutes.) Slide the parchment with cooked meringues onto wire racks to cool completely. Use a spatula or knife to remove the cooled meringues from the parchment paper. Makes approximately 80 mini meringues. Store in an airtight container. Makes 8 servings of 10 meringues.

**You can choose omit the food color, or use different colors for a variety of holidays and sporting events:
red & white ~ Valentines Day & Christmas
green & white ~ Saint Patrick's Day
red, blue & white ~ 4th Of July 
yellow & black ~ Pittsburgh Steelers (My husband's favorite team.) 

Each serving of 10 meringues equal: .01 leaner & .8 condiment (I would count these as an optional snack and not part of my Lean & Greens.)

Nutritional info for 10 meringues:
4.68 calories ~ .01 grams fat ~ .13 grams carbs ~ .9 grams protein

Chick-Fil-A Chocolate Chip Cookies (A Copycat Recipe) 🍪❤️🍪

These giant Chick-Fil-A chocolate
chunk cookies are delicious
warm or chilled❣

Ingredients: 

2 cups (4 sticks) unsalted butter, at room temperature

1 1/2 cups packed dark brown sugar

1 1/2 cups granulated sugar

2  teaspoons pure vanilla extract

4 eggs

4 1/2 cups flour

2 teaspoons baking soda

1 teaspoon sea salt

1 cup oats (old fashioned or quick)

4 cups chocolate chunks (I used a combination of 2 cups of semi sweet chocolate chunks, 1 cup dark chocolate chips and 1 cup milk chocolate chips.)

Method:

Add the butter and the sugars to a large bowl. Cream together with an electric mixer on low speed. Mix in the vanilla. Add the eggs, one at a time, beating after each addition. 

Sift together the flour, baking soda and salt. Add 1/3 of the flour mixture to the creamed ingredients. Mix on low speed. Repeat with remaining flour, 1/3 at a time. Stir in the oats and chocolate pieces. Cover and chill for 1 hour or overnight.

Preheat oven to 350*. Line baking sheets with parchment paper. Use a 1/4 cup cookie or ice cream scoop to make balls of dough. 

Place 2 inches apart on the prepared cookie sheets. 

Bake for 12 to 14 minutes, or just until the centers are set and the edges are browned. Leave the cookies to rest on the cookie sheets for 10 minutes, before transferring to a cooling rack. Finish cooling for another 10 minutes. Makes 3 dozen giant cookies. Store in an airtight container in the refrigerator, with pieces of parchment or waxed paper between layers of cookies.

Note: Everyone loves these giant chewy cookies❣  (Now you can make them at home.) 🍪❤️🍪