Smothered Turkey Burger Steaks and Gravy

Ingredients

• 2 containers of 93/7 ground turkey meat


• 1/2 container of mushrooms (whole = about 8-10 mushrooms)


• 1 large egg


• 1 small onion


• 1 can reduced fat or reduced sodium French Onion Soup


• 1 can of vegetable broth


• 1 can 98% fat free cream of mushroom soup


• 1/4 cup of whole wheat flour


• 2 teaspoons of Worcestershire sauce


• black pepper


• seasoning salt or reduced sodium salt


• optional: 2 teaspoons of minced garlic

Directions:

1. Diced half of the mushrooms and 1/3 of the onion and place them in a mixing bowl.


2. Wisk in Worcestershire sauce, egg, garlic, salt and pepper. Add the ground turkey and mix in the veggie-egg mixture, and form in to 8 patties.


3. Heat a large skillet over medium high heat, and cook the patties until they are browned and the meat is no longer pink in the center. About 8 minutes per side. Set the patties aside.


4. Slice the remaining onions and mushrooms and add them to the empty skillet. Let them brown for a couple of minutes and then wisk in cream of mushroom, french onion soup and vegetable broth until smooth.


5. Place patties back in to the mixture and spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors are blended, about 20 minutes.


6. If you like your sauce thicker then it is after the 20 minutes, add in the whole wheat flour until it reaches your desired thickness.

Hubby's Yum-O Meter
(scale of 1-10)
9

Nutritional Value per serving (1 patty with 2 Tablespoons of gravy):
Calories: 364
Fat: 16g
Carbs: 15g
Protein: 42g
Sodium: 899mg Fiber: 2g
Sugar: 2g

This is a SUPER easy recipe and is the combination of several that I pulled from. You can substitute and leave out as you wish. The nutritional values listed are for all of the ingredients listed at the top. Note that if you substitute or leave out an item, it will change the values. *I have NO idea why this posts is spacing so crazy, it is all lined correctly when you go in to edit it, but want post right. Ah well...

Gooey Cinnamon Rolls with Cream Cheese Icing

Ingredients:

For Dough

• 1 package Pillsbury Reduced Fat Crescent Rolls refrigerated dough
• 16 sprays of zero calorie spray butter

For Filling

• 1/4 cup dark brown sugar (not packed)
• 1/4 cup Splenda No Calorie Sweetener (granulated)
• 1/2 tablespoon light whipped butter or light buttery spread, room temperature
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon salt

For Icing

• 1/4 cup Cool Whip Free, thawed
• 3 tablespoons fat-free cream cheese, room temperature
• 1 tablespoon Splenda No Calorie Sweetener (granulated)

Directions:

1. Preheat oven to 375 degrees.
2. To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
3. To make icing, combine all ingredients in a small bowl and mix until smooth and blended. Place in the fridge to chill and set. (Dont hate on my lumpy mixture, this was before I got the hand mixer out because my manual mix just wasnt cutting it!)
4. Prepare a dry surface by sprinkling it with a small amount of flour to prevent sticking. Remove dough from package and knead into a ball.
5. Using a rolling pin dusted with flour, very firmly roll out dough into a thin sheet about 8 inches by 12 inches. Spray the dough's surface evenly with butter.
6. Spread filling out evenly over dough, leaving 1/2-inch border around the edges.
7. Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
8. Turn the log over so that the seam is facing down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
9. Spray a baking pan with non-stick spray and arrage pieces of dough in the pan with swirl sides facing up. Use yours hands to firmly press down on the tops of the pieces. Pinch the side seams to seal- MAKE SURE YOU DO THIS!
10. Cover the pan with aluminum foil. Bake in the oven for 8 minutes.
11. Remove foil and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly browned on top.
12. Evenly distribute icing over cinnamon rolls and then enjoy!

Hubby's Yum-O Meter
(on a scale of 1-10)
9.5

Makes 8 Servings.
Nutritional Value Per Serving (1 iced roll)
Calories: 126
Fat: 5g
Carbs: 18.5g
Sodium: 308 mg
Protien: 3g
Sugar: 6.5g
Fiber: 0.5g

These were pretty darn good. Ill have to say they were better the next day for some reason and were even good cold. I know sounds weird. Make sure you press the crease together before sticking the rolls in the oven. I didnt do this well enough and had a bit of a mess! I also didnt use but 1/3 of the icing mixture. This is a Hungry Girl original, from her 200 Under 200 Cookbook.

fab-five banana pancake minis

Ingredients:

• 1/4 cup whole-wheat flour
• baking powder
• 1/4 cup mashed ripe banana (about half a banana's worth)
• 3 tablespoons fat-free liquid egg substitute
• 1 tablespoon light vanilla soy milk (I used almond milk)
• 1/4 teaspoon vanilla extract
• 1 no-calorie sweetener packet
• dash of salt
• dash of cinnamon

Directions:

1. In a small bowl, combine all dry ingredients (flour, baking power, sweetener, salt, and cinnamon) until mixed will.
2. In a separate bowl, combine mashed banana with all wet ingredients (egg substitute, milk, and vanilla extract) until mixed thoroughly.

3. Bring a large pan sprayed with nonstick spray to medium heat. Pour batter in the pan to form five mini pancakes. Once pancakes begin to look solid, after about 1 minute, gently flip.
4. Cook for an additional minute, or until both sides are lightly browned and insides are cooked through. Eat up and Enjoy!!

Hubby's Yum-O Meter

(on a scale of 1-10)

9.5

Makes 1 serving.

Nutritional Value Per Serving

Calories: 185

Fat: 1g

Carbs: 37g

Sodium: 343mg

Protein: 9.5g

Sugar: 7.5g

Fiber: 5g

This is a Hungry Girl original! It is SUPER easy and by far one of my favs! They have just enough of a banana taste to not be too overwhelmingly banana-y (I don't think thats a word! ha! Oh well.) , but the bananas help make the pancakes moist! They are SO good!

Healthy-fied Peach Cobbler

Ingredients:

• 1//3 cup Splenda, granulated
• 1 Tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 6 peaches, peeled, sliced into 1/2 inch slices (6 cups)
• 2 Tablespoons water
• 2 teaspoons lemon juice
• 1 cup Heart Smart Bisquick® mix
• 2 Tablespoons Splenda, granulated
• 1/3 cup Almond Milk
• 1 Tablespoon light whipped buttery spread (like Brummel & Brown), melted
• Reduced Fat or Free Whipped Topping or SF/FF ice cream, optional

Directions:

1. Heat oven to 400 degrees.
2. In a medium sauce pan, mix 1/3 cup Splenda, cornstarch and cinnamon. Stir in peaches, water and lemon juice.
3. Heat to a boil, stirring constantly; boil and stir for 2 minutes. ( I turned mine down and let them simmer while I completed # 5)
4. Pour into a non greased 8 or 9 inch square (2 quart) glass baking dish.
5. In a medium bowl, stir Bisquick® mix, 1 Tbsp of Splenda, milk and melted butter until soft dough forms.
6. Drop dough by 6 Tablespoonfuls on to hot peach mixture. Sprinkle remaining 1 Tbsp Splenda over dough. (I also sprinkled a little more cinnamon over the dough as well)
7. Bake 20-25 minutes or until golden brown.
8. Serve with whipped cream or ice cream or all by its oh-so-good self!!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
10

Makes 6 servings.
Nutritional Value per serving (about 3/4 cup).
Calories: 126
Fat: 3g
Carbs: 28g
Protein: 2g
Sodium: 191mg
Sugar: 10g
Fiber: 2g

I wasn't sure how this was going to turn out since I substituted several of the healthier ingredients myself. The original recipe I found here. But it WAS SO GOOD! The hubs LOVED it and he is not a big peach fan. You could actually use apples or berries with this recipe too.

The calorie value was what surprised me! I actually got 7 serving out of mine making my values change a little: cal-108, fat-2g, carbs-24g, protein-2g, sodium-163mg, sugar-8g, fiber-2g. The Nutritional Value was configured using My Fitness Pal's recipe calculator.

Oh and if you add a serving of fat free, sugar free vanilla ice cream, the entire thing is STILL under 200 calories!!

Steamy Creamy Squash Packet

Ingredients:

• 2 zucchini or yellow summer squash, stem ends removed
• 1/2 cup thinly licked onion (I opt not to use the onion and add a few more strips of the other vegetables instead. I do add a dash of onion powder for the taste)
• 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown- my fav!)
• 1/8 tsp. dried oregano
• dash each of salt and black pepper, or more to taste
• 1/2 tsp. chopped garlic
• 1 wedge The Laughing Cow Light Original Swiss cheese

Directions:

1. Preheat oven to 375 degrees.
2. Thinly slice each zucchini/squash lengthwise, forming wide, flat strips. Cut strips in half width wise and set aside.
3. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
4. Place sliced zucchini/squash and onion in the center of the foil. Top veggies with two evenly spaced dollops of butter.
5. Sprinkle with oregano, salt and pepper. Top with garlic.
6. Place another large piece of foil over the veggies. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
7. Bake in the oven for 20 minutes, or until veggies are tender. *This recipe can also be done on the grill.
8. Let cool slightly. Cut packet to let release steam before opening it entirely. (CAREFUL-steam may be hot!!) Empty into a bowl and set aside.
9. Place cheese wedge into a microwave-safe bowl, and microwave for 20 seconds. Stir until smooth.
10. Add to veggies and toss gently to coat. If you like, add additional salt and pepper to taste. ENJOY!!

Makes 2 servings.

Nutritional Value Per Serving (1/2 of recipe about 1 cup):
Calories: 80
Fat: 3g
Carbs: 11g
Sodium: 233mg
Fiber: 3g
Sugar: 5g
Protein: 3.5g
WW Points® value: 1

Hubby’s Yum-O Meter:
10!
(on a scale from 1-10)

This recipe is SO good!! I have even gotten someone who never eats vegetables to try it and they liked it! Its simple and SUPER yummy to your tummy!! Notice the '10'? There have only been like 2 other recipes ever that have received a 10, so that should tell you something!

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark.

Amazing Pork Tenderloin- slow cooker recipe

Ingredients:

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste
  

Directions:

1. Place pork tenderloin in a slow cooker with the contents of the soup packet.
2. Pour water, wine, and soy sauce over the top, turning the pork to coat.
3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. (Before this step, I also evenly add 2 tsp of dijon mustard to the top of the loin)
4. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
5. Serve with cooking liquid on the side as au jus.

Hubby’s Yum-O Meter:
(on a scale of 1-10)
9

Makes 6 servings
Nutritional Value Per Serving (1/6th of the recipe)
Calories: 180
Fat: 3.7g
Sodium: 918mg
Carbs: 5.8g
Fiber: 0.5g
Sugars: 0.6g
Protein: 24.5g


This yummy recipe came from Allrecipes.com. The Nutritional Value information came from their site as well, so note that it does not include the dijon mustard if you use it. Enjoy!

Queen-of-the-Castle Sliders

Ingredients:

• 4 oz. raw extra-lean ground beef
• 2 slices light bread (40 - 45 calories each with at least 2g fiber per slice)
• 1/3 cup chopped onion
• 4 hamburger dill pickle chips
• 1/8 tsp. salt
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder
• 1/8 tsp. black pepper
• Optional condiments: ketchup and mustard

Directions:

1. Combine beef and seasonings in a small bowl, and knead mixture by hand until integrated.
2. Divide seasoned beef evenly into four balls. Flatten and form each ball into a square patty on a plate.
3. Using a knife, make four small slits on the top of each patty. Place in the freezer for 5 minutes.
4. Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Spread onion out on the pan.
5. Place the patties on top of the onion, slit-side down, and cover the pan. Cook for 3 - 4 minutes (no flipping necessary), or until cooked through. (I flipped mine.)
6. Meanwhile, cut each slice of bread into four squares, for a total of eight pieces. (If you like, slightly toast bread first.) Feel free to spread ketchup and/or mustard onto four pieces. Set aside.
7. Once patties are cooked through, scoop each one along with the onion beneath it onto one piece of bread.
8. Top each with a pickle chip and then another bread piece (or the other way around, if you want to be fancy!).
9. Let cool slightly, and then slide 'em into your mouth!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
9

Makes 1 Serving
Nutritional Value Per Serving (4 sliders, entire recipe)
Calories: 254
Fat: 5.5g
Sodium: 924mg
Carbs: 26g
Fiber: 6g
Sugar: 5.5g
Protein: 29g
POINTS® value 5*

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark

Cheeseburger Quesadillas

Ingredients:

• 1 large Low cab/High Fiber tortilla
• 1 meatless burger, thawed (I actually used ground turkey)
• 1 slice fat-free American cheese
• 1 tablespoon chopped onion
• 1 table spoon chopped pickles
• Optional ingredients: salt, black pepper, garlic powder
• Optional toppings: ketchup, mustard

Directions:

1. Preheat oven to 350 degrees
2. Cut burger into small bite-size pieces. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and burger pieces. Cook for 2-3 minutes, until onion is soft. Season mixture to taste with optional ingredients, if you like. (I was making more than one serving, so here I just brown my turkey and then added the onion)
3. Spray a medium-large baking sheet lightly with non-stick spray. Lay tortilla flat on the sheet and evenly top with cheese pieces. Bake in the oven for about 2 minutes, until cheese has melted slightly. Leave on oven.
4. Spread burger mixture over 1/2 of the tortilla. Top with pickles and fold tortilla in half, pressing down lightly with a spatula to seal.
5. Bake in the oven for another 3-5 minutes, until tortilla edges are slightly brown.
6. Remove from the oven and cut into triangles. Top or serve with ketchup or mustard, if you like.

Hubby’s Yum-O Meter
(on a scale of 1-10)
7.5

(I gave it a 9! T said it needed more seasoning. Note for next time.)

1 serving
Nutrient Value per serving (entire quesadilla)
Calories: 186
Fat: 3.5g
Sodium: 989mg
Carbs: 27g
Fiber: 16g
Sugars: 2.5g
Protein: 26g

3 WW points!

The original came from Hungry Girl 200 under 200. I LOVED these. T ate his with salsa ranch and I just had plan yellow mustard. I actually made enough for us to carry one for lunch the next day, and after he said it neede more seasoning, I LOADED his with red pepper, balck pepper, onion powder, garlic salt, and some italian seasonings and he said it was MUCH better.

"Fried" Chicken Tenders

Ingredients:

• 2 pounds chicken tenders (not pictured)
• 1 quart lowfat buttermilk (not pictured)
• 2 cups whole wheat breadcrumbs
• 1 cup cornstarch
• 2 teaspoons paprika
• 1 Tablespoon + 1 teaspoon organic seasoning Salt
• 1 tablespoon ground black pepper
• Large pinch cayenne pepper
• 4 egg whites, beaten to very soft peaks
• Pam cooking spray or olive oil

DIRECTIONS
1. Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight. (I soaked mine overnight)
2. Drain and blot with paper towels to remove excess buttermilk.

3. Meanwhile, preheat oven to 325 degrees Farenheit.
4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool. (I just used pre-packaged bread crumbs from the grocery store to save on time. There was only about 40 calories differences)
5. Increase oven heat to 450 degrees Farenheit.
6. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
7. Dredge drained and blotted chicken tenders in seasoned starch.8. Next, coat dredged tenders thoroughly with beaten egg whites. 9. Last, dip tenders in toasted panko to fully coat. 10. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired.11. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.

Hubby's Yum-O Meter:

(Scale of 1-10)

8

For Eight Servings

Nutrient Analysis – per serving

Calories: 270

Fat calories: 40

Total Fat: 4g

Sat Fat: 1g

Chol: 65mg

Sodium: 210mg

Total Carb: 27g

Fiber: 2g

Sugars: 4g

Protein: 28g

*I served my chicken tenders with mixed vegetables. Recipe is from Rocco Dispirto's Biggest Loser recipes found here.