Tagged: garlic Toggle Comment Threads | Keyboard Shortcuts

  • The Low Fat Chick 2:33 pm on October 18, 2013 Permalink | Reply
    Tags: , , garlic,   

    Nutrient-Infused Tomato and Lamb’s Quarter Soup 

    Lambs quarters Soup

    by Karen Stephenson

    Enjoy this nutrient-infused Tomato and Lamb’s Quarter Soup, which is perfect for the cool autumn season. Depending on the time of year when you can get fresh tomatoes this is a very inexpensive soup that provides extras to freeze (or can) and the nutritional level is very high.  Countless studies prove that health benefits are enormous when consuming super foods, such as garlic, tomatoes, and sprouts on a daily basis. Garlic contains vitamins, minerals, flavonoids, antioxidants, essential oils, fatty acids and amino acids. Tomatoes are chock full of antioxidants and sprouts are loaded with goodness as well.  In addition to super foods, lamb’s quarter leaves provide a fresh flavor, but if you cannot find it in your local store, fresh spinach* can be substituted.  Enjoy!

    Ingredients

    4 lbs plum tomatoes, chopped
    2 cups water
    3 garlic cloves, finely chopped
    3 large onions, finely chopped
    2 cups fresh basil, chopped (or ½ cup dried)
    2 cups fresh lamb’s quarter leaves*, chopped (or 1 cup dried)
    ½ cup fresh sprouts (any type)
    sea salt, to taste
    pepper, to taste
    cayenne pepper, to taste

    Preparation

    Place tomatoes, water, garlic, onions, and basil in a large pot. Bring to a boil.  Reduce temperature to low and simmer for 30 minutes.

    Place the simmered mixture into a blender and liquefy.  Be careful not to burn yourself.  Pour mixture back into the pot.  Add the lamb’s quarter leaves, sprouts and spices. Simmer for an additional 15 minutes.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 148
    Total Fat 1g


    Karen Stephenson is a specialist in
    edible wild foods, a member of the Society of Environmental Journalists, and one of the one of the top ghostwriters at The Happy Guy Marketing.

    Advertisements
     
    • Jueseppi B. 2:58 pm on October 18, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat™.

    • Hilda 6:53 pm on October 18, 2013 Permalink | Reply

      This looks delicious. I will give it a try, if I can find enough green lambsquarters. I am even thinking of bringing in some seeds to grow indoors over the winter.

      • The Low Fat Chick 9:39 pm on October 19, 2013 Permalink | Reply

        Growing over the winter sounds like a great idea. I wish I was good at growing things like I am cooking things!

  • The Low Fat Chick 4:14 pm on April 14, 2013 Permalink | Reply
    Tags: , garlic, , ,   

    Raw Food Delights, Gazpacho: Who Needs an Oven? 

    Fresh Gazpacho 4-14-2013 smaller

    by Jennifer Appleton

    Eating low fat in this day and age can be quite a feat, with creamy donuts, rich mud cakes and cheesy dips sometimes making it incredibly challenging to stay on the straight and narrow. Then again, websites like Low Fat Chick are here to prove healthy and delicious foods can go hand in hand. In fact, when we get used to eating seasonal, fresh, healthy dishes, we begin to wonder what we were missing in the first place, when we decided to forego greasy, sugary foods.  In this post, we introduce Gazpacho, the first of a series of raw food recipes. Once you try your hand at these easy, delicious dishes, you’ll see why, for at least one or two days a week, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.

    It is said in the summertime, the Spanish live on a diet of sun, sand and Gazpacho.  Just a sip of this deliciously, refreshing cold soup (which is ‘drunk’ directly from the bowl or a tall glass) will definitely turn you into an addict.  This is a fresh and light dish, but if you like a spicy kick, add a dash or two of hot sauce.

    Ingredients

    3 large tomatoes
    1 medium cucumber, cubed
    ½ small red pepper, cubed
    ½ small green pepper, cubed
    1 large garlic clove, crushed
    1 Tbsp extra-virgin olive oil
    2 Tbsp lemon juice, or red wine vinegar
    1 cup cold water
    salt and pepper to taste
    Tabasco hot sauce (optional)

    Preparation

    Peel tomatoes after submerging for a couple of seconds in boiling water. Slice roughly and place into a blender or large food processor. Blend for 1 minute. Add cucumber, peppers and garlic. Continue to Blend.

    Slowly add water. Add oil and lemon juice (or vinegar). Blend for 1 additional minute.

    Pour into a sealed container and refrigerate for 2-3 hours. Mix before serving. Add salt, pepper, and Tabasco (optional) to taste.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (9.9 ounces).
    Calories 68.83

    % Daily Value
    Calories From Fat  32.79  48%
    Total Fat 3.72g  6%
    Saturated Fat 0.51g  3%

     
  • The Low Fat Chick 6:50 pm on April 7, 2013 Permalink | Reply
    Tags: , , garlic, , ,   

    Herbed Pecorino Romano Chicken for Two 

    Herbed Pecorino Romano Chicken 4-7-2013 4-56-37 AM 4290x2856

    You know, I make it a must to not go into the processed food isles in the grocery store.  I like making fresh food and finding ways to eat those flavors of old school processed favorites like Shake & Bake the healthy way. Well, I wanted some chicken and wanted it Shake & Bake style, but preservatives aside. I developed this recipe and the flavor of Pecorino Romano cheese with dried herbs makes this a simple dish to prepare. Perfect for a date night for two. All you need is a side of roasted veggies, such as asparagus or broccoli to make a full meal and add color to your plate. Your date, or hubby will love this. Another new favorite for me!

    Ingredients

    1/2 cup fat free buttermilk
    3/4 cup plain bread crumbs
    1/3 cup Pecorino Romano cheese, grated
    1/4 tsp garlic powder
    1/2 tsp basil, dried 
    1/2 tsp parsley flakes, divided
    1/4 tsp oregano, dried
    1/2 tsp salt
    1/4 tsp black pepper
    4 chicken thighs, skinless, boneless and fat trimmed

    Preparation

    Preheat oven to 350°F.

    Pour buttermilk into a shallow dish.

    On a large piece of wax paper, mix together bread crumbs, cheese, garlic powder, basil, 1/4 tsp parsley, oregano, salt, and pepper.

    Rinse chicken and pat dry.

    Dip chicken in buttermilk and then dip into crumb mixture, patting the mixture on lightly so the chicken is coated evenly. Place chicken on a lightly oil rimmed baking sheet. Bake uncovered for 45 minutes, or until no longer pink in the middle.

    Serve garnished lightly with remaining parsley flakes (optional).

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (9.1 ounces).
    Calories 433.88

    % Daily Value
    Calories From Fat  120.76  28%
    Total Fat 13.57g  21%
    Saturated Fat 5.52g  28%

     
  • The Low Fat Chick 12:19 pm on March 9, 2013 Permalink | Reply
    Tags: , garlic,   

    Red Onion and Basil Turkey Burger 

    Red Onion and Basil Turkey Burger

    Burger anyone? I love turkey burgers so much that I cannot remember the last time I actually ate a beef burger. Lean turkey meat is like a blank canvas, as it takes on so many flavors with ease.  Not only is the burger easy to flavor but so is making this burger. After a long week at work, it took me no time to make this.  Perfect for my Friday night of pure relaxation.

    Ingredients

    1 medium red onion, divided
    1/2 cup packed fresh basil leaves
    1 lb lean ground turkey (93% lean 7% fat)
    3 cloves garlic, minced
    2 Tbsp balsamic vinegar
    1 tsp honey
    1 tsp salt
    1/2 tsp black pepper
    4 fresh burger rolls

    Preparation

    Cut red onion in half. Finely chop one half, set aside. Cut the other half into slices, set aside.

    Finely chop 1/4 cup of basil. Set the other 1/4 cup aside for topping the burger.

    In a bowl combine turkey, garlic, chopped red onion, chopped basil, balsamic vinegar, honey, salt, and pepper. Use your hands to fully blend the ingredients, but be gentle and not over work the meat.

    Divide evenly into 4 portions and create patties.

    Broil for 8-10 minutes on one side till firm. Gently flip and broil for 5 minutes, or until done.

    Serve on buns topped with sliced red onions, basil leaves, and your favorite condiments.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (7.3 ounces).
    Calories 311.22

    % Daily Value
    Calories From Fat  108.68  35%
    Total Fat 12.14g  19%
    Saturated Fat  3.07g  15%

     
  • The Low Fat Chick 10:52 pm on January 22, 2013 Permalink | Reply
    Tags: , garlic, , , , veal,   

    Casarecce with Veal Meatballs 

    Veal Meatballs and Pasta 1-22-2013

    COLD, COLD, COLD! It is 16 degrees here in the New York area. I moved here last year and the news says this is the coldest weather in 3 years! Lucky me!  Anyway, with this cold weather I am locked inside and feeling creative, so I developed this dish. I never made veal meatballs, but am so glad I tried it because the meatballs are tender and taste amazing. Cooking the meatballs directly in the sauce imparts wonderful flavor and tenderness. No need to cook the meatballs first and create more work for yourself.  Also, using quality dried spices, instead of fresh (which is hard to find in the winter) come to life in this sauce and are convenient. Excellent warm, filling dish, as I found it tasty and perfect to share with others.

    Ingredients

    Meatballs
    1 lb ground veal (shoulder)
    1 cup plain bread crumbs
    2 egg whites
    2 Tbsp granulated onion
    1 Tbsp parsley, dried
    1 Tbsp basil, dried
    1 Tbsp garlic powder
    1/4  tsp salt
    1/8 tsp black pepper

    Sauce
    28 oz can crushed tomatoes with basil
    1 Tbsp olive oil
    1/2 large zucchini, shredded
    2 garlic cloves, minced
    2 Tbsp parsley flakes
    1 Tbsp oregano, dried
    1 Tbsp marjoram, dried
    1 tsp sugar
    1/2 tsp salt
    1/4 tsp black pepper
    2 pinches red pepper flakes
    1/2 cup water

    Pasta
    12 oz casarecce

    Preparation

    In a bowl using your hands, mix together all meatball ingredients. Form meatballs into 1 to 1.5 ounces balls which makes 17 to 19 meatballs. Place meatballs on a plate, cover, and place in the fridge.

    In a large saucepan, stir together tomatoes and olive oil. Heat on medium-high heat. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

    Add zucchini, garlic, parsley, oregano, marjoram, sugar, salt, black pepper, and red pepper flakes. Stir, cover, and simmer for 5 minutes. Increase heat to medium heat and place meat balls in sauce one by one. Gently stir in water. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally.

    Uncover and gently stir. Cook uncovered for 5 minutes. Remove from heat, cover and set aside.

    In a large pot, boil water. Add casarecce and boil according to package instructions till al dente. Drain.

    Add in casarecce to sauce. Lightly toss and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (17.6 ounces).
    Calories 687.37

    % Daily Value
    Calories From Fat  114.87  17%
    Total Fat 12.69g  20%
    Saturated Fat  3.84g  19%

     
    • Jueseppi B. 1:34 am on January 23, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Great recipe from Ms. Summer, The Low Fat Chick. I am cooking this on Friday!!!

    • petit4chocolatier 7:31 pm on January 27, 2013 Permalink | Reply

      This looks so good 🙂

    • Karen 8:00 am on February 13, 2013 Permalink | Reply

      I’ll have to try cooking the meatballs directly in the sauce…I always brown mine first. Your photo is terrific.

      • The Low Fat Chick 4:51 pm on February 18, 2013 Permalink | Reply

        Thanks Karen! So glad you like the photo. I hope you like cooking the meatballs in the sauce, as it makes them so tender. 🙂

  • The Low Fat Chick 1:50 pm on January 21, 2013 Permalink | Reply
    Tags: cabbage, , garlic, , green onions,   

    Udon Noodle Soup 

    Veggie Pho 1-20-2013

    As an Atlanta gal who moved up north to CT to work in NYC, I am trying to adjust to the cold weather. I actually love when it snows and like living near the harbor, which does yield quite cold winds. But, all has been great because the winter has been rather mild.  Well, on Friday I went to dinner with a friend in Greenwich Village and once we left a fabulous French restaurant, the cold weather hit us like a freight train. As a result, the next day all I craved was soup. Since I ate rich French food the night before, I of course needed and wanted to return to lighter food.  Enter this udon noodle soup, which hit the spot by warming me up and having such a flavorful broth. Going for Asian inspired flavors, this soup with all veggies and hearty udon noodles is similar to Pho. This is truly a favorite of mine!

    Ingredients

    4 cups chicken stock, reduced sodium
    2 cups water
    ½ cup enoki mushrooms
    ½ cup carrot, shredded or finely diced
    1 cup baby bella mushrooms, sliced
    3 green onions, chopped (white included)
    3 garlic cloves, minced
    1 Tbsp ginger, minced
    1 Tbsp rice vinegar
    2 Tbsp soy sauce, reduced sodium
    2 star anise
    ¼ tsp white pepper
    ½ tsp sesame oil
    ½ tsp sugar
    2 cups napa cabbage
    8 oz udon noodles, dry
    Srirachi, optional

    Preparation

    In a large saucepan, add chicken stock and water. Bring to a boil, reduce heat to low.

    Add mushrooms, carrot, green onions, garlic, ginger, rice vinegar, soy sauce, and star anise. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

    Remove and discard star anise. Stir in white pepper, sesame oil, sugar, cabbage, and udon noodles. Increase heat to high and cook until noodles are tender, about 5 minutes.

    Ladle into large soup bowls and serve topped with Srirachi if you like spicy soup.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (24.4 ounces).
    Calories 512.88

    % Daily Value
    Calories From Fat  99.52  19%
    Total Fat 12.57g  19%
    Saturated Fat  1.61g  8%

     
  • The Low Fat Chick 4:00 pm on January 12, 2013 Permalink | Reply
    Tags: , garlic, , , ,   

    Asian Style Stuffed Mushrooms 

    Asian Stuffed Mushrooms 1-12-2013 smaller

    Stuffed portobello mushrooms are so filling and provide many options when stuffing.  I had a craving for stuffed mushrooms but I wanted something with an Asian flavor, so I created this fabulous filling of chicken and veggies.  The hoisin sauce adds a sweet flavor and along with red pepper flakes, you get a sweet filling with a hint of spice. You can skip the red pepper flakes and add a pinch of black pepper if you do not want a mild spicy kick.  Not only is this a tasty recipe, but it also looks so pretty when you present it to guests.

    Ingredients

    2 Tbsp peanut oil, divided
    1 lb chicken breast, skinless, boneless and thinly sliced
    4 portobello mushrooms
    2 scallions, finely chopped
    1 red onion, finely chopped
    ½ cup green bell pepper, finely chopped
    ½ cup yellow bell pepper, finely chopped
    ¼ cup red bell pepper, finely chopped
    2 cloves garlic, minced
    1 Tbsp ginger, minced
    ½ cup hoisin sauce
    1 tsp red pepper flakes
    1 tsp sugar
    basil leaves, for garnish

    Preparation

    Heat 1 Tbsp oil over high heat in a large frying pan.

    Reduce heat to low-medium heat and sauté chicken breasts for 3 to 4 minutes per side or until lightly brown and no longer pink.

    Remove chicken from the pan and leave oil in the pan. Place chicken on a plate lined with paper towels to drain and cool.

    Gently scoop out the gills and stems of the mushrooms, so you are left with a hollow cap. Discard the
    mushroom gills and mince the stems. Set caps aside and place minced stems in a large bowl.

    As chicken cools, add scallions, onion, bell peppers, garlic, and ginger to bowl that contains the minced
    stems. Gently stir together.

    When chicken is cool, mince it. Add chicken to vegetable mixture and gently stir.

    Preheat oven to 350°F.

    Reheat the same pan on high heat, add remaining 1 Tbsp oil. Add mince mixture to pan and sauté for a 5 minutes, stirring occasionally.

    Remove from heat and stir in hoisin sauce, red pepper flakes, and sugar. Stir and fill the mushrooms caps evenly with mixture.

    Spray a baking pan with oil. Place mushrooms on pan and bake for 20 minutes. Serve garnished with basil leaves.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.9 ounces).
    Calories 331.97

    % Daily Value
    Calories From Fat  102.66  31%
    Total Fat 11.57g  20%
    Saturated Fat  2.1g  11%

     
    • Jueseppi B. 4:26 pm on January 12, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Ms. Summer’s mushroom recipe that just might make me eat a mushroom….I hate the taste of mushrooms but this could change that….

      Thank you Ms. Summer….The Low Fat Chick.

    • Karista 6:54 pm on January 12, 2013 Permalink | Reply

      These look so delicious!! I love stuffed mushrooms but I don’t make them often because of the calorie content. I’m so making these!

      • The Low Fat Chick 9:55 pm on January 12, 2013 Permalink | Reply

        I agree, as they are usually stuffed with fattening meat and cheese. I hope you like! Enjoy!

  • The Low Fat Chick 5:02 am on January 6, 2013 Permalink | Reply
    Tags: , garlic, ,   

    Sesame Turkey Burger 

    sesame turkey burger 1-1-2013

    Happy New Year!  I have been on a break from blogging for a few months as the holidays, work deadlines, and family priorities took over.  With it being the new year, my foodie resolution is to get back to creating recipes and blogging.  While I maintained a healthy eating lifestyle during my blogging break, I did not do much as far as developing new recipes.  Well, New Years day I had an itch to make a turkey burger, but I wanted to make a new flavorful burger.  What I came up with is this recipe, which is soooo delish!  The use of quality, dried spices makes this a quick, easy recipe with top notch flavor. I topped this burger with lettuce, tomatoes, onions, and ketchup and could not get enough. When I ate the last burger, I was sad it was gone.  Definitely a new favorite for me!

    Ingredients

    1 lb 99% Lean Ground Turkey
    3 Tbsp sesame seeds
    2 Tbsp soy sauce, reduced sodium
    1 Tbsp ground basil, dried
    3 Tbsp granulated onion
    1 Tbsp garlic powder
    2 Tbsp Worcestershire sauce
    2 Tbsp peanut oil, divided
    1 tsp black pepper
    4 wheat hamburger buns, split

    Preparation

    Mix together, gently, the first 7 ingredients in a bowl. Add in 1 Tbsp peanut oil and pepper, and continue to mix gently. Place bowl in the fridge for an hour.

    Form meat mixture into 4 patties and set aside.

    In a skillet, heat remaining peanut oil on medium heat. Place patties in skillet, reduce heat slightly and cook for 2-3 minutes, or until brown. Gently flip patties and continue to cook for 2-3 more minutes, or until done. Be sure to resist the urge to cook at a high heat so you do not burn the juices on the outside of burger.

    Serve each burger on buns with your favorite toppings.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (6.9 ounces).
    Calories 371.92

    % Daily Value
    Calories From Fat  111.61  30%
    Total Fat 12.82g  20%
    Saturated Fat  3.26g  16%

     
    • Jueseppi B. 3:29 pm on January 6, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Allow me to introduce you guys to The Low Fat Chick….beauty, intelligence and a knowledge of what keeps us all healthy and still able to enjoy flavor and YummYness….meet Ms. Summer.

    • Karista 5:26 pm on January 10, 2013 Permalink | Reply

      This looks so delish! I love a good burger and this makes it so tasty and guilt free. 🙂

  • The Low Fat Chick 7:58 am on June 2, 2012 Permalink | Reply
    Tags: garlic, , , ,   

    Smoked Salmon and Potato Soup 

    Lately finding time to cook has been very difficult, as work is getting out of control with executives putting pressure on me to meet difficult deadlines. But, I refuse to let work affect my health so I push on and try my hardest to continue to cook fresh food. This soup was perfect for me this week, as I ate it for days, loved the flavor, and it allowed me to easily heat it up after working late to meet finance deadlines. You gotta serve this soup with bread rolls, such as Ciabatta, because the thick crusty bread compliments this perfectly and makes a very filling dish.  Fantastic soup! It is now one of my favorites.

    Ingredients

    10 ounces smoked salmon
    1 onion, chopped
    3 3/4 cups water
    1 bunch parsley
    1 bunch thyme sprigs
    1/2 dried bay leaf
    1 1/4 pound russet potatoes, peeled and quartered
    2 cups 2% milk
    3 Tbsp unsalted butter
    1/2 tsp salt
    1/2 tsp white pepper
    1/4 tsp garlic powder
    2 tsp chopped parsley
    6 Italian bread rolls

    Preparation

    Place salmon, onion, and water into a large saucepan. Tie the parsley, thyme, and bay leaf into a bouquet garni. Add to the sauce pan. Bring sauce pan to a boil.

    Skim any foam from the surface and cover the pan. Lower the heat and poach for 15 minutes until the salmon flakes easily.

    Lift the salmon from the pan, using a spatula, and remove the skin. Flake the flesh and reserve by placing in the refrigerator. Return the skin to the pan and simmer, uncovered, for 30 minutes. Strain the stock through a strainer.

    Return the stock to the pan, add the potatoes, and simmer for about 25 minutes, or until tender. Remove the potatoes from the pan using a slotted spoon. Add milk to the pan and bring to a boil.

    Meanwhile, mash the potatoes with butter. Remove pan from heat. Beat the potatoes into the liquid in the pan until thick and creamy. Add flaked salmon, salt, white pepper, garlic powder, and parsley.

    Let cool slightly to thicken, then serve with a bread roll.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (17.2 ounces).
    Calories 353.33

    % Daily Value
    Calories From Fat  102.99  29%
    Total Fat 11.67g  18%
    Saturated Fat  5.69g  28%

     
    • Karista 9:12 am on June 4, 2012 Permalink | Reply

      The soup looks delish! And good for you!! So many Americans work themselves to the bone and don’t take care of their bodies. Our health is the key to a successful life. Wish more people realized that. We are so lucky to have a bounty of salmon here, I will definitely be making this soup. Have a fabulous week!

      • The Low Fat Chick 10:55 pm on June 5, 2012 Permalink | Reply

        Thanks Karista!! You are so right about Americans working themselves to the bone and not taking care of their bodies. I try so hard to take care of myself. You have lots of salmon in your city? Awesome!! You have a fabulous week too!

    • Karen 7:47 pm on June 8, 2012 Permalink | Reply

      This soup sounds delicious and one that my husband would love. I use 1% or 2% milk in most of my soup recipes that also use potatoes. The starch of the potato thickens the soup the same way cream would.

    • sybaritica 8:32 pm on June 11, 2012 Permalink | Reply

      I love potato soup… what a great idea adding smoked salmon!

  • The Low Fat Chick 9:01 pm on May 27, 2012 Permalink | Reply
    Tags: garlic, olives, , , sirloin   

    Olive Burgers 

    Olive Burger 10.27.13

    Once I spent time in Spain last summer, I came home in love with olives. Maybe it was the wonderful way the flavors complimented the wines or the picturesque sight of olive trees in the countryside that influenced my love, but all I know is I enjoy olives in a way I never have before.  I wanted to try combining the wonderfully salty olives in a burger with herbs for a unique dinner.  So, I created this burger and found it to be fantastic.  Do not top with a strong cheese like cheddar, as this does not go well with the burger. I recommend a cheese lighter in flavor like provolone.

    Ingredients

    1 lb ground sirloin
    3 oz green olives with pimentos, finely chopped
    2 Tbsp parsley, finely chopped
    2 garlic cloves, minced
    1/2 tsp dried oregano 
    1/4 tsp freshly ground pepper
    1 pinch red pepper flakes
    olive oil
    4 large wheat hamburger buns
    ketchup, if desired
    mustard, if desired
    lettuce, if desired

    Preparation

    Preheat oven to 425 degrees.

    Combine first seven ingredients in a mixing bowl and mix until well incorporated. Shape into 4 burgers.

    Lightly brush a rimmed baking sheet with olive oil.  Place burgers on baking sheet and place sheet in oven. Bake for 5 minutes. The gently flip and cook for additional 5 minutes, or until cooked through.

    Serve each burger on a hamburger bun topped, if desired, with ketchup, mustard and lettuce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (6.8 ounces).
    Calories 398.12

    % Daily Value
    Calories From Fat  194.33  49%
    Total Fat 21.35g  33%
    Saturated Fat  7.53g  38%

     
c
Compose new post
j
Next post/Next comment
k
Previous post/Previous comment
r
Reply
e
Edit
o
Show/Hide comments
t
Go to top
l
Go to login
h
Show/Hide help
shift + esc
Cancel
%d bloggers like this: