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.

Veggie-Loaded Tangy Tuna Salad

Ingredients:

• 1 6oz can tuna packed in water, drained and flaked
• 1/2 cup finely chopped sweet bell pepper (red, yellow, orange or any combination)
• 1/4 cup chopped carrots
• 1/4 cup finely chopped celery
• 1/3 cup fat-freet mayonnaise
• 2 tsp honey mustard
• 1 tsp sweet relish
• dash salt
• dash black pepper

Directions:

1. In a medium bowl, combine mayo, honey mustard, relish, salt and black pepper.
2. Mix well, then stir in tuna.
3. Fold in all of the veggies. Season to taste with more salt and black pepper, if you like.
4. Mmmmm...So yummy!

Hubby’s Yum-O Meter
(on a scale of 1-10)
8-although I would have given it a 9!

2 Servings
Nutrient Analysis Per serving (3/4 cup)
153 calories
2.5g fat
730mg sodium
14g carbs
2g fiber
7g sugar
18g protein

3 WW points!

I double this recipe, because I wanted some for Todd and I to be able to take for lunch. We ate ours with wheat thins, but you could also make it into a sandwich! The recipe came from Hungry Girl 200 under 200 cookbook.

Turkey Cheeseburgers

Ingredients:

• 1 package (about 1 1/4 pounds) ground turkey
• 1 medium-size zucchini, trimmed and grated (about 1 cup)
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 4 Multi-Grain sandwich buns or rolls
• Lettuce (optional)
• sliced tomato (optional)

Directions:

1. Heat broiler, arranging rack so that the burgers will be about 2 inches from heat.
2. In a large bowl, combine turkey, zucchini, cheese, salt, onion powder, basil and pepper. Mix well and form into four flat patties, each about 5 inches.


3. Place burgers on broiler pan and broil 6 minutes. Carefully flip burgers and continue to broil an additional 6 minutes, or until burgers register 165 degrees on an instant-read thermometer. (I actually broiled mine for 8 minutes on each side)

4. Toast buns/rolls, if desired. Stack buns/rolls with burgers, lettuce and sliced tomato. Serve warm.
   Hubby's Yum-O Meter
   (on a scale of 1-10)
   8.5

4 servings
Nutrient Analysis: per serving
Calories: 402
Fat: 17 g (9 g sat.)
Protein: 40 g
Carbohydrates: 25 g
Fiber: 6 g
Sodium: 803 mg
Cholesterol: 112 mg

*You can serve these with sweet-potato fries or pretzels (like shown in the pictures at top of post). The original recipe was found in February issue of The Family Circle magazine. I will say, I have never been a big fan of turkey burgers, but these were really good. They were super moist and tasted great!