Happy Monday all! I am not sure which was cooler in my day ~ reading all your incredibly nice congratulations on yesterday’s post or seeing the huge debate over how grits should be eaten. I know I dig grits both sweet and savory so I cannot wait to try all the ideas you all shared.
Thanks for making my day without even knowing you were doing it ~ I was smiling all day long and laughing as the grits passion going on too!
I have been wanting to try this homemade Blueberry Jam ever since I picked it up at the Farmer’s Market last month.
The Husband uses our jams like you are probably supposed to ~ on toast or sandwiches……
Me, well, I love using them to flavor my fat free cottage cheese, flap jacks and on top of creamy, thick 0% Fage Greek Yogurt. (1 WPA for the jam)
Topped with a champagne mango, berries and an unsweetened coconut sprinkle.
My morning flew by with meetings and I knew I wouldn’t be able to break for lunch until 2 pm. I made sure to snack on a banana plus an egg to tide me over.
Last night I whipped up a Creamy Carrot, Raisin, Chicken Salad for lunches this week. I started off with my usual base ~ organic mixed greens, cabbage, carrots & cherry tomatoes.
Then, I layered on 1 cup of my Chicken, Carrot, Apple Salad and topped it with pecans. It’s light, refreshing and pretty healthy tasting. I used 0% Greek Yogurt for the mayo, agave and raisins for the sweetness, lemon plus the zest to brighten the flavors and added a whole bunch of crunch with veggies and roasted pecans. (2 WPA)
Late afternoon I snacked on a lite string cheese and watermelon.
On my commute home, I realized I was actually pretty darn hungry. I had a million thoughts of all the on plan and off plan foods I could shovel in my mouth as soon as I walked in the door when the thought occurred to me……
To satisfy my salty crunchy craving and make up a batch of Kale Chips that are 100% Simply Filling! (I used 1 WPA to add a sprinkle of Parmesan cheese, but, that it optional)
Yup, I totally put Ketchup on the pan for dipping to eat as I cooked because I am classy like that lol. The Kale Chips totally taste like french fries when you dip them in ketchup
Seriously, even The Husband ate them which he NEVER does
I have been craving a really good burger lately ~ the kind that is so good, that it drips all over your hands and you can taste every single topping. For some reason as I was pondering how to make our burgers the Big Mac song kept going through my head.
“Two all beef patties, special sauce, lettuce, onion cheese, on a sesame bun”
So I went with it and the result was completely phenomenal. There are very few meals that I eat that are so unbelievably good that I cannot wait to eat them again. You can make these burgers using any meat (beef, pork, turkey, chicken, etc.) ~ the secret is definitely in the sauce.
These burgers are definitely better than any Big Mac you will ever buy ~ the added bonus is that these are 100% Simply Filling!
BETTER THAN A BIG MAC (print it!)
- 1.25 lbs 93% lean ground beef
- 1/2 red bell pepper, finely chopped
- 1/2 sweet red onion, finely chopped
- 2 Tbsp dill pickle relish
- 1 Tbsp Worcestershire sauce
- 1 tsp Emeril’s Original Essence (or sea salt & pepper if you do not have it)
The “Secret” Sauce
- 2 Tbsp Fat Free or Low-Fat Mayo
- 1 Tbsp ketchup
- 1 tsp yellow mustard
- 1/2 tsp hot sauce, optional
- 1 Tbsp dill pickle relish
- 4 oz reduced fat sharp cheddar cheese, divided
- Lettuce, tomato, onion, pickles
- Sara Lee Honey Wheat Thin Buns (they don’t taste “diety” at all)
1. Combine the ingredients to make the burger (beef through Emeril’s Original Essence). Divide into 4 large meatballs and flatten into patties making a small dent in the middle.
2. Grill over medium high heat flipping until cooked through, about 10 minutes per side. Top with cheese and cook for 2 minutes until cheese is melted.
3. Build your Big Mac by starting with a bun, then, topping with 1 Tbsp of the secret sauce, any toppings you are using and the burger. Dig in!
Makes 4 Big Mac Burgers, 9 points+ each
Nutritional information per Big Mac Burger, calculated at caloriecount.com
STEP – BY – STEP
Combine all the ingredients to make your burgers. Divide into 4 meatballs and form into burgers.
Put a small dent in the middle to help them cook flat versus puffing up in the middle.
Grill over medium high heat until cooked through, about 20 minutes. Top with cheese, if using, and cook for 2 additional minutes until it melts all over the burgers.
A note for those who love American Cheese ~ use it, if you love it since it melts the best.
While the burgers cook, prepare your burger toppers and the “Secret” sauce.
The relish totally makes the sauce.
Build it by starting with secret sauce on each half.
Top with lettuce, onions, tomato….
One super juicy, cheese burger….
Pickles for crunch and tang!
Put a “lid” on it…..
Dig In and let the juices run down your hand as you indulge in this Healthy Big Mac!
I actually grilled up corn too but I was satisfied so I didn’t have any as much as I wanted it ~ Success for listening to my hunger levels, ignoring my taste buds and stopping when satisfied!
STATS (12 am – 10 pm)
- 2,548 calories burned
- 6,266 steps taken
- 3 WPA used, 34 WPA remaining (23 daily points+)