¼ cup shredded Cheddar cheese
¼ cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 ½ teaspoons paprika
¼ teaspoon freshly ground pepper
Preheat grill to medium-high or preheat the broiler.
Combine Cheddar and Gruyere in a small bowl.
Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Per serving: 250 calories; 16 g fat (7 g sat, 6 g mono); 74 mg cholesterol; 1 g carbohydrate; 24 g protein; 0 g fiber; 164 mg sodium.
Nutrition bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).
1 pound boneless pork loin, cut into 1x1x1/4-inch strips
1 (1.25 ounce) package taco Seasoning Mix
1 tablespoon oil
1 cup salsa
1 cup canned spicy chili beans, undrained
1/4 cup apricot preserves
1 (4.6 ounce) package taco Shells
10 pitted ripe olives, sliced
5 green onions, chopped
1.In shallow bowl, combine pork and taco seasoning mix; toss to coat.
2.Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
3.Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stirring occasionally.
4.Meanwhile, heat taco shells according to package directions. To serve, spoon 1/3 cup pork mixture into each taco shell; top with olives and onions.
Yield: 12 servings
Calories: 171 kcalCarbohydrates: 19 gDietary Fiber: 1 gFat: 7 gProtein: 8 gSugars: 5 g
1 can (13.8 oz)refrigerated pizza crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 lb), cut into thin strips
1 to 2 teaspoons chili powder
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips, 2x1/4 inch
1/2 cup thick 'n chunky salsa
2 cups shredded Monterey Jack cheese (8 oz)
1. Heat oven to 425°F. Spray 12inch pizza pan or 13x9inch pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 7 to 9 minutes or until very light golden brown.
2. Meanwhile, heat oil in 10-inch skillet over mediumhigh heat. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisptender.
3. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4. Bake 14 to 18 minutes or until crust is golden brown.
To slice chicken easily, put the chicken in the freezer until it’s firm but not frozen, about 30 minutes. It’ll be a snap to slice, even paper thin!
Using a pizza wheel, kitchen scissors or French chef’s knife makes cutting pizza quick and easy
1 Serving: Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 70mg; Sodium 880mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 5g);