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Grilled All-American Burgers

Grilled all american burgers

Makes 4 servings
Prep: 20 minutes
Grill: 14 minutes

Ingredients
1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
1 teaspoon vinegar
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)

Directions
1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.
2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.
3. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degree F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.
4. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.
5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.
Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.

Nutrition facts per serving:
calories: 327 total fat: 14g saturated fat: 5g cholesterol: 71mg sodium: 611mg carbohydrate: 25g fiber: 3g protein: 24g
Thanks to source: Better Homes and Gardens




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Grilled Beef Fillet with Portobello Relish

Grilled Beef Fillet with Portobello Relish Makes 4 servings
Prep: 15 minutes
Grill: 15 minutes
Ingredients
4 beef tenderloin steaks, cut 1 inch thick (about 1-1/4 pounds total) Kosher salt
Cracked black pepper
1 medium yellow onion, cut into 1/2-inch slices
8 ounces fresh portobello mushrooms, stems removed
4 roma tomatoes, halved lengthwise
3 tablespoons snipped fresh basil
2 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
Directions
1. Trim fat from steaks. Season steaks with salt and pepper. For a charcoal grill, place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. Allow 11 to 15 minutes for medium rare (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F).

2. Meanwhile, for relish, grill onion, mushrooms, and tomatoes directly over medium coals until tender, turning once halfway through grilling. Allow 15 minutes for onion and 10 minutes for mushrooms and tomatoes. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks, then vegetables on grill rack over heat. Cover and grill as above.)

3. Cut onion, mushrooms, and tomato halves into 1-inch pieces. In a medium bowl stir together basil, garlic, olive oil, the 1 teaspoon kosher salt, and the 1 teaspoon cracked black pepper; stir in grilled vegetables. To serve, spoon warm relish over steaks. Makes 4 sesrvings.

Nutrition facts per serving:
calories: 329 total fat: 18g saturated fat: 5g cholesterol: 87mg sodium: 617mg carbohydrate: 9g fiber: 2g protein: 33g vitamin C: 25% calcium: 4% iron: 26%
Source: Better Homes and Gardens



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Grilled Turkey Burgers

Grilled Turkey Burgers

Prep: 25 minutes
Grill: 14 minutes

Ingredients
1 beaten egg
1/3 cup fine dry bread crumbs
1/4 cup finely chopped green sweet pepper
2 green onions, finely chopped
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground raw turkey
2 tablespoons orange marmalade
5 rye or wheat sandwich buns, split
Shredded lettuce (optional)
Tomato slices, halved (optional)
Onion slices (optional)

Directions
1. In large mixing bowl combine egg, bread crumbs, green pepper, onions, milk, salt, and pepper. Add turkey and mix well. Shape mixture into five 3/4-inch-thick patties.

2. Grill patties on an uncovered grill directly over medium coals for 6 minutes. Turn patties and brush with marmalade. Grill for 8 to 12 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F.. Toast cut sides of buns on grill. Serve patties in buns and, if desired, with lettuce, tomato, and onion. Makes 5 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 20 to 24 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning patties once halfway through grilling time and brushing with marmalade.

Nutrition facts per serving:
calories: 289 total fat: 11g saturated fat: 2g cholesterol: 77mg sodium: 396mg carbohydrate: 30g fiber: 1g protein: 17g vitamin A: 3% vitamin C: 8% calcium: 4% iron: 11%
Thanks to source: Better Homes and Gardens


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Pasta Arrabiata With Fresh Spinach

(Serves 4)
Extra-virgin olive oil 1/4 cup
Garlic cloves, minced 3 large
Chopped onions 1/2 cup
Cooking sherry 1/2 cup
Italian tomatoes, crushed 1 - 28 ounce can diced with their juice or 3 pounds. fresh plum tomatoes, peeled, seeded, and coarsely chopped.
Rhode Island Red hot sauce 1/2 bottle, or to taste (or your favorite brand)
Salt to taste
Sugar 1 teaspoon
Spinach, fresh, chopped 2 cups
Cold butter, unsalted 1/2 stick
Parsley, fresh, chopped 2 tablespoon
Basil, fresh, chopped 2 tablespoon
Parmesan Cheese, grated 1/2 cup
Cavatelli, fresh, cooked 1 pound

METHOD OF PREPARATION

1. Heat oil in a saucepan over medium-high heat and sauté the garlic and onions, stirring, constantly, for about 5 minutes.

2. Add sherry and simmer for 1 minute.

3. Add the tomatoes, hot sauce, salt, and sugar, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 15 minutes.

4. Add chopped spinach and cook for 5 minutes.

5. Remove pan from the heat and add butter, parsley, and basil. Swirl pan to incorporate butter into sauce. Add parmesan cheese.

6. Serve over pasta.

7. If you would like, you can add one pound of your favorite seafood, poultry, or vegetables to this recipe. Simply sauté it with the garlic.

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Skillet Chicken Potpie

Skillet Chicken Potpie

This healthy version of the traditional favorite is made with skinless chicken breasts, a low-fat cream sauce, and a dumplinglike biscuit topping whipped up from an all-purpose baking mix.
Serving: 6 main-dish servings
Cook Time: About 40 min
Total Time: About 55 min


1 lemon
2 teaspoons olive oil
1 1/4 pounds skinless, boneless chicken-breast halves (about 4 medium), cut into 1-inch pieces
2 medium carrots, cut into 1/2-inch pieces
1 medium onion, finely chopped
1 medium celery stalk, thinly sliced
1 can (14 1/2 ounces) fat-free chicken broth (1 3/4 cups)
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
1 1/2 cups plus 1/3 cup nonfat (skim) milk
1 cup reduced-fat all-purpose baking mix
1 cup frozen peas


1. From lemon, with vegetable peeler, remove 3 strips peel (3" by 1" each); set aside.

2. In deep nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add half of chicken and cook 3 to 5 minutes or until golden, stirring occasionally. Transfer chicken to plate; repeat with remaining chicken. Set aside.

3. In same skillet, heat remaining 1 teaspoon oil; add carrots, onion, and celery and cook 5 minutes over medium-high heat, stirring occasionally. Add broth, salt, thyme, pepper, and lemon peel; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.

4. Meanwhile, in medium bowl, with wire whisk, mix cornstarch and 1 1/2 cups milk until smooth. In small bowl, stir baking mix with remaining 1/3 cup milk until blended; set dough aside.

5. Stir cornstarch mixture into skillet; heat to boiling over medium-high heat. Boil 1 minute, stirring. Add chicken and peas; heat to boiling. Remove lemon peel and discard.

6. Drop dough by tablespoons over chicken mixture. Reduce heat to medium-low; cover and simmer 10 minutes or until biscuits are cooked through.

Based on individual serving.
Calories: 270 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 56 mg Sodium: 845 mg Carbohydrates: 28 g Fiber: 2 g Protein: 28 g

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