Category Archives: Quick Meals

Pork Scaloppine with Mustard Pan Sauce

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Pork Scalopine with Mustard Sauce

Pork Scaloppine with Mustard Sauce

Back in my youth when my mom did most of the cooking, we often had baked pork chops in a mushroom gravy,  This was made using canned cream of mushroom soup for the sauce. Very easy to make; just pour a can of undiluted cream of mushroom soup over pork chops in a baking dish.  Put into the oven and bake;  as the soup melted down it got mixed with the pork pan juices to create a flavorful gravy.  Served with baked or mashed potatoes, I loved it.

Now I wouldn’t dream of cooking like this.  Why?  Because we have since learned about the high sodium content of canned soups (and other additives, we may know nothing about),  These days I want to control the amount of fat and sodium and know exactly what goes into the food I eat and feed to my family.  No white stuff in a can for me!IMG_5110

However, I still love pork chops with gravy, so when I found the recipe for this dish, I knew immediately that I would make it, and that I would like it.  Tender slices of boneless pork loin ( either tenderloin or chops), briefly cooked to just barely done, then smothered in a mustard-sour cream gravy flavored nicely with shallots, garlic and chicken broth.  This came close to my mother’s baked pork chops, without the concern about sodium, or other unknown ingredients.  I’m so glad I found this recipe.  I know I’ll be making it again.   It’s quick to produce and so good.  I think you will like it, too.

PORK SCALOPPINE WITH MUSTARD PAN SAUCE

Yield:   Serves 4

Ingredients:

  • 1 pound pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness.  ( I used boneless pork chops, cut each one  in half and pounded them out to about 1/4-inch thickness.  That worked very well as a substitute.)
  • 1/4 tsp. salt, and 1/4 tsp. black pepper

    Not many ingredients.

    Not many ingredients.

  • 1 Tablespoon canola oil, divided
  • 1/4 cup minced shallot  ( 1 large shallot)
  • 2 teaspoons minced fresh garlic  ( 1 large clove)
  • 1/2 cup unsalted chicken stock
  • 2 Tablespoons grainy mustard ( Dijon preferred, but honey mustard might produce a different, sweeter, flavor.)
  • 3 Tablespoons reduced-fat sour cream
  • 1 Tablespoon chopped fresh parsley

Directions:

1.  Sprinkle pork with the salt and pepper.   Heat a large skillet over medium-high heat.  Add 1 teaspoon canola oil, swirl to coat.  Add 6  cutlets;  cook 2 minutes or each side or until done.  Remove from pan, keep warm.  Repeat procedure with 1 teaspoon canola oil and remaining pork.

2.  Return skillet to medium-high heat.  Add remaining 1 teaspoon oil to pan, swirl to coat.  Add shallots and garlic to pan;  cook 2 minutes, stirring occasionally.  Add chick stock and mustard, cook 1 minute, scraping pan to loosen browned bits.

Saute shallots and garlic, then add mustard and chicken stock.

Saute shallots and garlic, then add mustard and chicken stock.

Stir in sour cream; cook 1 minute.

Add sour cream and stir in.

Add sour cream and stir in.

Serve pork with sauce.  Sprinkle with parsley.

Pork cutlets in a tasty cream gravy to serve other rice, noodles, or potatoes.

Pork cutlets in a tasty cream gravy to serve other rice, noodles, or potatoes.

The sauce is very good over rice or noodles.  In fact you could double the quantity of sauce if you want to serve it that way.  Roast baby carrots are a nice accompaniment to this dish also.

Baby carrots, drizzled with olive oil, salt and pepper. Bake at 400*F for 20 minutes.

Baby carrots, drizzled with olive oil, salt and pepper. Bake at 400*F for 20 minutes.

Pork Scalopine with Mustard Sauce

Pork Scaloppine with Mustard Sauce

SOURCE:   Cooking Light

Shrimp Tacos with Corn and Avocado Salsa

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Shrimp tacos with corn and avocado salsa.

Shrimp tacos with corn and avocado salsa.

Continuing with my meal solutions for an extremely busy week,  this is another meal that goes together quickly, can be made in parts, and supplies a lot of good quality nutrients —–

Tacos made with shrimp and a tasty corn and avocado salsa make a light and easy meal.  The shrimp are sautéed with garlic, cumin and coriander, and the salsa, made with corn, chopped tomato, red onion, jalapeño pepper, cilantro, avocado and lime, provides the perfect combination of flavors to compliment the shrimp.  Fresh corn is preferred, but frozen corn will work in a pinch.  You can also make your own taco corn tortillas, as described in the recipe notes, or use “store bought” ones.

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SHRIMP TACOS WITH CORN AND AVOCADO SALSA

Yield:   Makes 8 tacos,  ( 4 – 6 servings)

Ingredients:

  • 1  1/4 pounds large shrimp, peeled, deveined, tails removedIMG_5212
  • 2 Tbsp. olive oil
  • 1 clove garlic, very finely chopped
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. Old Bay Seasoning (optional)
  • 8 taco shells  ( or 6-inch corn tortillas–see notes, below)
  • 1/2 cup queso fresco, or finely shredded Monterey Jack cheese

For the Salsa:

  • 2 ears sweet corn, kernels removed, about 1 cup
  • 1 large, ripe tomato, seeded and chopped,  about 1/2 cup
  • 1/4 cup red onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. fresh cilantro, chopped
  • 1 medium avocado, peeled and cut into small cubes
  • salt and freshly ground black pepper

Preparation:

1.  Place the shrimp in a large bowl and toss with the olive oil, garlic, cumin, coriander and Old Bay Seasoning.  Set aside.

2.  Combine the corn, tomato, red onion, jalapeño, lime juice and cilantro.  Season to taste with salt and pepper, then add the avocado, taste and season again.  Set aside.   This can be made in advance and refrigerated until meal time.

Note:  If your corn is very fresh and tender,  you can use the kernels raw.  If not, place them in a shallow dish, cover and microwave for 1 1/2 to 2 minutes on high.  If using frozen corn, be sure to thaw and blot away any excess moisture with a paper towel before adding to the salsa.

3.  Heat a heavy skillet over medium-high heat.  Add the shrimp and sauté until pink and opaque, about 2 minutes.

To serve, spoon a portion of the corn salsa into the bottom of each taco shell.  Top with shrimp and a sprinkling of cheese.

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How to Make Your Own Taco Shells

Preheat the oven to 375*F.  Lightly brush or spray both sides of the 6-inch tortillas with vegetable oil.  Turn a 12 cup muffin pan upside down, fold the tortillas in half and position them between the muffin cups to support the sides in a taco shape.  Bake until crisp, 8 – 10 minutes.

SOURCE:   MyGourmetConnection.com

Loaded Turkey Chili Baked Potato

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Loaded Turkey Chili Baked Potato

Loaded Turkey Chili Baked Potato

This loaded baked potato is stuffed with lean turkey chili, low-fat shredded cheese and topped with sour cream and chopped scallions,  a quick and easy weeknight meal.

I love a dish that can be served several ways.  Using the left-over Slow-Cooker Turkey Chili, that I wrote about last week,  I baked some russet potatoes, (either in the oven or microwave), and spooned the hot chili over the top.  Then capped it all off with shredded Mexican Blend cheese, low fat sour cream,  some chopped scallions.   It was ready in a very short time and my husband loved it.

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Last week in my recipe for au gratin potatoes, I discussed the health values of potatoes.  The same holds true for this meal plus the added value of vegetables in the chili and lean protein in the turkey.  How can you go wrong when there are so many good reasons to eat a meal like this one, and it tastes satisfying and delicious too.

LOADED TURKEY CHILI BAKED POTATOIMG_5049

Yield:   4 servings

Ingredients:

  • 4 russet potatoes, about 5 -6 ounces each
  • 2 cups Slow-cooker Turkey Chili
  • 1 cup reduced fat shredded cheese
  • 2 Tablespoons chopped scallions or chives
  • reduced fat sour cream or Greek yogurt for topping

Directions:

1.  Wash and dry potatoes.  Poke holes in them with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8 – 10 minutes on HIGH ), or bake in conventional oven for 45 min.- 1 hour at 400*F.

2.  Split open the potato in half, lengthwise, and press the sides to open the top.  Spoon on 1/4 cup shredded cheese and 1/2 cup hot chili.  Then add sour cream and chopped scallions or chives.   Enjoy!

IMG_5051

Shrimp and Broccoli Stir-Fry

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Shrimp and broccoli stir-fry.

Shrimp and broccoli stir-fry.

I really like to make stir-fries for several reasons:  they’re quick to cook, and they can be very nutritious with all the vegetables  you can add in to them.  Also they are a way to use up small amounts of ingredients you may have on hand, and you can vary the protein component every time you make it.

This week I made a stir-fry of predominantly broccoli and shrimp which are a popular duo.  But I also added scallions and carrots, all in a soy sauce base to round out this low-fat recipe.  Served over brown rice, it was quick, colorful, nutritious, and delicious, not to mention economical.   You can’t ask for better than that,  in my opinion.

STIR-FRIED SHRIMP AND BROCCOLI

Yield:  4 servings

Ingredients:

Not many ingredients.

Not many ingredients.

  • 1 pound fresh or frozen medium shrimp, peeled and deveined
  • 1/3 cup water
  • 1/4 cup soy low-sodium soy sauce
  • 2 Tbsp. rice vinegar or 1 Tbsp. cider vinegar
  • 1 Tbsp. cornstarch
  • 1  tsp. sugar, or 1 tsp. honey
  • 1 Tbsp. cooking oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup thinly bias-sliced carrot
  • 1/3 cup sliced scallions
  • 2 cups hot cooked rice, preferably, brown rice
  • 1/4 cup cashews or sliced almonds, optional

Directions:

1.  Thaw shrimp if frozen.  Peel and devein shrimp  Pat dry with paper towels.  Set aside.

2.  In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside

3.  Heat oil in a wok or a 12-inch skillet over medium-high heat.  Cook and stir garlic in hot oil for 15 seconds.  Add broccoli, carrot and scallions.  Cook and stir for 3 minutes.  Remove vegetables  from pan with a slotted spoon.

Lightly cook the broccoli and carrots and set aside.

Lightly cook the broccoli and carrots and set aside.

4.  Stir soy sauce mixture.  Add to skillet; cook and stir until slightly thickened and bubbly.  Add shrimp; cook about 3 minutes or until shrimp are opaque.

Precook the shrimp and scallions and set aside.

Precook the shrimp and scallions and set aside.

Return vegetables to skillet; heat through.

Add everything back into the skillet or wok.

Add everything back into the skillet or wok.

Serve with rice and sprinkle with cashews or almonds, if using.

IMG_4791

Serve over brown rice and enjoy!

Serve over brown rice and enjoy!

Lobster Rolls

Posted by deliciousonadollar in Main Dish, Quick Meals, Sandwichs and tagged with , , , , , ,
Perfect Lobster Rolls

Perfect Lobster Rolls

A lobster roll is a simple thing;  basically it’s lobster meat stuffed into a warm bun.  The quintessential New England sandwich, it’s the street food of the coast, served in high and low level restaurants, lobster pounds, seafood shacks, supermarkets, gas stations, and home kitchens.  Purists would insist that the “less is more” approach is the only way to prepare it.  Meaning that lobster meat only, either cold with a little mayonnaise to hold the meat together, or warmed in melted butter, and served in a New England-style hot dog bun that has been toasted is the best way to enjoy the sweetness of the lobster meat.

For a lobster roll to be true to it’s classic roots, it should not contain a lot of extra ingredients;  you can bend the lobster-roll rules a little, but you shouldn’t break them.  This recipe, I think, meets the standards for the classic sandwich, with some minimal additions,  and is very tasty indeed.   If you purchase whole lobsters and have them steamed by the fish monger, preparation involves cracking the lobster to retrieve the meat, and adding celery, green onions, and seasoned mayonnaise.  They are easy to make at home and come together in a snap.IMG_4864

With lobster roll in hand you can vicariously meander along the coastline of New England, traveling down some long narrow road to a harbor, take in the big view, sounds of the seagulls, splash of the waves, hear the rubbing of the fishing boats on the piers, and feel the sand between your toes.   Ahhhhh, heavenly.

I made this meal to welcome my visitors from North Carolina, one of whom had never been north to New England.  I tried to put together a typical summertime meal that, in addition to the lobster rolls, included corn on the cob and a mixed green salad.  For dessert I served my Cracker Jack Sundaes.  He was captivated!!  Why don’t you try one?

PERFECT LOBSTER ROLLS

YIELD:  Makes 4 servings

Ingredients:

  • 1/3 cup chopped celery

    lobster, celery, scallions, lemon, and mayonaise dressing

    lobster, celery, scallions, lemon, and mayonnaise dressing

  • 1/2 tsp. grated lemon rind
  • 1 Tbsp. finely chopped fresh parsley
  • 3 Tbsp. canola mayonnaise
  • 1 1/2 Tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground red pepper
  • 3/4 – 1 pound lobster meat, steamed and chopped
  • 4  top-split hot dog buns, toasted

Preparation:

1.  Combine all ingredients except the buns in a large bowl, stirring well;   Cover and chill a bit.  Chilled, but not quite cold is best.

IMG_4860

2.  Split the buns, brush with some melted butter and slap on the griddle to cook to golden-brown.  Then divide the lobster mixture evenly among the buns and serve.

buns toasting on the griddle

buns toasting on the griddle

A toasted bun, filled to the top with luscious lobster salad.

A toasted bun, filled to the top with luscious lobster salad.

3.  Serving:  a pickle on top is OK,  so is a lettuce leaf, a sprinkle of celery salt or paprika, and maybe a squeeze of lemon or a wedge of lemon on the side.  Add a few crispy chips or onions rings and you’ve got it all.

My meal consisted of lobster roll, salad, and corn on the cob.

My meal consisted of lobster roll, salad, and corn on the cob.

SOURCE:    Cooking Light

Zucchini Pizza Bites

Posted by deliciousonadollar in Appetizers, Quick Meals, Snacks and tagged with , , , , , , , ,
Zucchini Pizza Bites

Zucchini Pizza Bites

Here it is Theme Thursday, and I have another recipe for you that makes use of zucchini, this time in a slightly different way.  These little bites of zucchini with  pizza toppings  treat the zucchini like the crust of your favorite pizza so there are fewer calories because you’ve eliminated the carbs!   Small enough for just a bite or two they could be appetizers, snacks, something to go with soup or a salad, just about any way you want to use them.  They are gluten-free , low cal, and perfect for a meatless meal.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

If you have a big zucchini to use, slice it straight across and get fairly large rounds,  if you have a smaller zucchini, cut it on the diagonal for large ovals.  Top them with some sauce, any kind of topping,  basil and melted cheese, or whatever you like on your pizza.  These are a must to try while zucchini is in season and plentiful.

ZUCCHINI PIZZA BITES

Yield:   Quantities listed are for 1 serving.  Increase as desired to make more.

Ingredients:

  • 6 slices large zucchini, 1/4-inch thick ( or 1 medium zucchini, cut on the diagonal)
  • olive oil, or olive oil spray
  • salt and pepper
  • 2 Tbsp. marinara sauce
  • 1/4 cup crumbled, cooked sausage, or other toppings
  • 1/4 cup mozzarella cheese, shredded

Directions:

1.  Cut zucchini about 1/4-inch thick.  Brush or spray both sides lightly with olive oil and season with salt and pepper.

Cut zucchini into circles or ovals about 1/4-inch thick.

Cut zucchini into circles or ovals about 1/4-inch thick.

2.  Broil or grill the zucchini for about 2 minutes on each side.  Top with sauce, topping of choice and cheese and broil for an additional minute or two.  Be careful not to burn the cheese.

The ones that are pictured here are topped with fried peppers and onions and some have crumbles of sausage on them.  I’ve also made them with a slice of pepperoni.  All equally good.  You can’t go wrong with these.

So cute, and you can enjoy them guilt-free.

So cute, and you can enjoy them guilt-free.

SOURCE:   slightly adapted from Skinny Taste

Cilantro Lime Shrimp

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Grilled Cilantro-Lime Shrimp

Grilled Cilantro-Lime Shrimp

Ever since making the salmon kebabs a few weeks ago, I’ve been thinking about adapting that recipe idea and using shrimp in place of the salmon.  Grilled shrimp on skewers seasoned with cumin and garlic, and finished with lime juice instead of the lemon.  I loved the look of the kebabs with the slices of lemon separating the chunks of salmon, so why not use lime slices with shrimp.

We loved this recipe with the shrimp.  Since I was using my grill to cook something else, while it was on I also cooked the shrimp, with plans for using them cold in a salad another day.  These would also be great served hot with a rice pilaf, and a big green salad.

These are nice served over a crisp green salad.

These are nice served over a crisp green salad.

CILANTRO LIME SHRIMP

Yield:   4 servings

Ingredients

  • 16 large, raw shrimp,  peeled and deveined
  • 1 large clove garlic
  • olive oil cooking spray
  • 1/2  tsp. kosher salt
  • 3/4 tsp. ground cumin
  • 2 Tbsp. cilantro, chopped
  • 8 bamboo skewers, soaked in water, 1 hour
  • 1 or 2 limes thinly sliced

Directions:

1.  Heat the grill to medium heat and rub the grates with a paper towel sprayed with olive oil spray.   Season the shrimp with garlic, cumin, salt and half the cilantro in a medium bowl.

2.  Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 4 pairs of parallel skewers to make a total of 4 kebabs.

Thread shrimp on double skewers, separating each one with a lime slice.

Thread shrimp on double skewers, separating each one with a lime slice.

3.  Grill the shrimp, turning occasionally, until shrimp are opaque throughout, about 1 – 2 minutes on each side.  Top with remaining cilantro and freshly squeezed lime juice before serving.

IMG_4734

SOURCE:   adapted from Bon Appetit

Grilled Flank Steak with Salad

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,
Grilled Flank Steak and Salad

Grilled Flank Steak and Salad

Big flavor, great color, and easy preparation are the hallmarks of a weeknight entree, and this dish has them all.

Flank steak is the main attraction, but don’t belittle the lowly vegetables that make up the salad.  They are the supporting cast that round out this meal, and they all work beautifully together, just like a perfectly performing dance ensemble.   oooh, excuse the reference, but my competition is coming close, and I’ve got dancing on the brain.   😀

I really like this meal for another reason; it’s a dieter’s dream.   Here, a chile-spiked salad adds zest to simply grilled beef.   Low in sodium, cholesterol, and saturated fat, this flank steak supper is filled with beneficial fats, iron, and protein.  There are only 232 calories,  12.4 g fat,  and 6.4 g. carbs.  WOW!   You’re gonna love it!

It cuts like butter!!!

It cuts like butter!!!

GRILLED FLANK STEAK WITH SALAD

Marinate the flank steak in a zip-top bag.

Marinate the flank steak in a zip-top bag.

Yield:   serves 4

Ingredients:

For the steak:

  • 1 flank steak, about 1 pound – 1 1/4 lb.
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon low-sodium soy sauce
  • 1 Tablespoon lemon juice
  • 2 teaspoons honey
  • 2 cloves garlic, minced

Mix everything except the steak together in a large zip-top bag.   Pierce the steak all over on both sides with a long-tined fork.  Add the steak to the bag, rotating to make sure all surfaces of the steak are covered by the marinade.  Refrigerate for a minimum of an hour and up to 4 hours.

For the salad:

  • 1 cucumber, peeled, halved lengthwise, and cut into 1/4-inch thick slices

    Fresh and crunchy salad

    Fresh and crunchy salad

  • 1 cup grape tomatoes, or heirloom tomatoes cut into chunks
  • 2 cups torn Bibb or butter lettuce
  • 1 avocado, peeled and diced
  • 1/3 cup vertically sliced red onion (or sweet onion)
  • 2 Tablespoons chopped fresh cilantro or parsley
  • 3 Tablespoons fresh lime juice
  • 1 1/2 teaspoons minced seeded serrano chile ( can be omitted).
  • 1 1/2 teaspoon extra virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

1.  Prepare the grill by wiping the grates with a paper towel sprayed with a little olive oil.  Close the cover and get it hot.

2.  Remove steak from the bag, and discard the marinade.  Sprinkle the steak with a little salt and pepper.   Grill about 6 minutes on each side until desired degree of doneness.

Doesn't that look fabulous?

Doesn’t that look fabulous?

Let stand 10 minutes before slicing.

3.  To prepare salad:  combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl.   Combine cilantro and the remaining ingredients.   Drizzle cilantro mixture over the salad vegetables.   Toss gently;  serve with the steak.

4.  Cut steak diagonally across grain into thin slices.   Drizzle any steak juices over slices on the serving platter.

It is fabulous--cooked medium rare.

It is fabulous–cooked medium rare.

IMG_4755

SOURCE:   Weeknight Grilling with the BBQ Queens

Ravioli and Vegetable Soup

Posted by deliciousonadollar in Main Dish, Quick Meals, Soups and tagged with , , , , , , , ,
Ravioli and vegetable soup.

Ravioli and vegetable soup.

My recipe today is targeted at week night cooking when you are short on time.  Perfect for those evenings when you want to go meatless, or prepare a meal that’s vegetarian.  It’s a hearty, nutritious and delicious soup and you can include greens and vegetables to your liking.  The broth can be beef or vegetable, so it offers a lot of leeway to tailor it to your dietary needs.

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The basis of the soup is a package of small cheese ravioli; either frozen or fresh.   You begin by sautéing the usual trio of veggies:  onions, carrots and celery.  Add the broth, bring to a boil.  Add the ravioli and cook till tender; then add the greens to wilt them.  That’s it!   Sprinkle on some parmesan cheese at the table and serve with a whole-grain bread.  This whole meal took me no more than 30 minutes to prepare.  The recipe can be easily doubled for more servings or just to have some for another meal.

RAVIOLI AND VEGETABLE SOUP

Getting all the ingredients ready.

Getting all the ingredients ready.

Servings:    About 4

Ingredients:

  • 1 Tbsp. olive oil
  • 1 small onion, diced
  • 3 medium carrots, halved lengthwise and sliced
  • 3 stalks celery, sliced
  • 1 tsp. chopped fresh thyme, or 1/2 tsp. dried
  • 2 cups fat-free low-sodium beef or vegetable broth
  • 1 9 ounce pkg. small cheese ravioli
  • 1 small bunch escarole, kale, or 5 cups spinach, roughly chopped
  • kosher salt and freshly ground pepper
  • 3 Tbsp. grated parmesan cheese
  • 8 slices whole wheat baguette

1.  Heat the oil in a large pot over medium heat.  Add the onion, carrots, celery and thyme and cook, stirring occasionally , until the vegetables begin to soften, about 4 minutes.  Add the broth and 3 cups water and increase the heat to high.  Cover and bring to a boil, then add the ravioli.  Reduce the heat to medium and simmer until the ravioli are tender ( according to package directions for cooking).

Letting it simmer till tender.

Letting it simmer till tender.

2.  Add the escarole to the soup and cook, stirring, until wilted.  Season with salt and pepper.  Ladle the soup into bowls and sprinkle with the cheese.  Serve with the bread.

Ravioli and vegetable soup. Serve with grated cheese.

Ravioli and vegetable soup. Serve with grated cheese.

Nutritional Profile:    Calories:  262;  Fat,  9 g.;  Carbohydrate  34 g.;  Protein 12 g.

SOURCE:   Food Network Magazine

Jalapeño Cheddar Chicken Burgers

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Jalapeño cheddar chicken burgers with guacamole.

Jalapeño cheddar chicken burgers with guacamole.

Folks, I’m doing you all a hugh favor by introducing you to these incredible burgers.  While I love all the recipes I post on this site, once in a while a recipe stands out from all the others and really needs some extra bragging about.  These burgers deserve all the attention I’m giving them.

First of all they are cooked outside on the grill,  and during the summer we want to make use of the grill as much as possible.  Secondly they’re made of chicken;  lean, low in fat, but moist and very flavorful.  Third,  they are very easy to make, but a few simple additions take them to a whole new level.  A burger is not always just a burger, this one is a burger in fancy clothes!

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One of the additions we will be using to “dress” our burgers is Guacamole.  This just about guarantees that they will be awesome, but besides that there’s jalapeño pepper, cheddar cheese, and cilantro.  These could very easily replace the traditional beef burgers on my menus for the remainder of the summer months.  Give them a try and see if you don’t agree.

JALAPEÑO CHEDDAR CHICKEN BURGERS WITH GUACAMOLE

Yield:  serves 4 – 5

Ingredients:

  • oil, for oiling the grill grates
  • 1  1/2  lb. ground chicken
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup minced fresh cilantro
  • 2 cloves garlic, minced or pressed
  • 1 jalapeño, seeded, cored and minced  (adjust amount to your desired level of heat)
  • 1 tsp. ground cumin
  • 1 tsp. paprikaIMG_4585
  • juice of 1/2 lime
  • 1/3 cup shredded cheddar cheese, plus more for topping
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

To serve:

  • Burger buns**
  • Guacamole

Optional toppings:

  • Salsa
  • Sour Cream
  • Minced fresh cilantro
  • Sliced tomatoes

1.  Heat a grill to medium-high heat.  Oil the grates to prevent the burgers from sticking.  To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined.  Form the mixture into 4-5 patties.

2.  Cook the burgers on the heated grill, about 3 – 4 minutes per side, flipping once.  A few minutes before the burgers are finished cooking, top with sliced or shredded cheddar cheese,  (if desired).  Cook until an instant-read thermometer inserted in the center registers 160*F.  Remove the burgers to a plate and let rest a few minutes before serving.  Assemble with burger buns, guacamole, salsa, and minced cilantro as desired.

Fresh off the grill, ready to finish getting "dressed".

Fresh off the grill, ready to finish getting “dressed”.

Do we love these burgers? Oh, yeah!

Do we love these burgers? Oh, yeah!

**When you are making fancy pants burgers like these they really deserve to be served on a good quality bun.  It makes such a difference in the total enjoyment of what you have created.

P. S.   If you’re more into turkey burgers than chicken you could easily substitute ground turkey here and still have a fabulous burger!

SOURCE:  What’s Gabby Cooking?