BratBurgers

bratburger

These burgers have become one of my family’s most popular summertime grill requests- they’re juicy, tasty, and a great calorie bargain.   If you like sauerkraut, that’d be great on these burgers, or you could do some sauteed onions and peppers- but I just like plain old yellow mustard on mine!

 

 

burger press
As always, this is not an affiliate link and I’m not receiving any financial compensation, but if you want one of these for your very own, you can click here and buy one.

Now the instructions below are really straightforward on this recipe, but I do have one little secret to share that will help make these a breeze to put together- it’s my burger maker gizmo.  Very high tech as you can see!  It cost me less than $5, and works like a charm!

 

 

 

burgerpress
Here’s the underside- see, nothing underneath where you put the meat and then have to get it back out without messing up the patty! No muss, no fuss!

I like this one because there is nothing on the bottom from where I have to dig the burger out of- I just place my ball of meat on a cutting mat, cover it with a plastic baggie, (the bread, twisty tie kind- it’s thinner so it allows better formation of the patty) cover the meat ball with my burger press,

 

 

then hold the bottom part in place, while pushing down gently on the plunger thing up top until there’s resistance.  Take the press off, and, VOILA!  Perfectly shaped patties every time!  If I do it just right, the press doesn’t even get dirty- now what girl wouldn’t be a fan of that?!

 

 

vacuum sealer
This is my vacuum sealer- best $150 I’ve ever spent, in terms of keeping meat in an organized way that prevents freezer burn so it goes to waste.

One final tip for this post- I make these burgers in batches of about a dozen or so, or 3 to 4 pounds of meat, at a time. Bob grills them all at once, and when they’re cool I vacuum seal each one individually so I’ll have a quick and easy meal any time I need one.

 

 

 

 

sealed meat
I write the weight, and date sealed on each item so I’ll know how many it will serve (3 to 5 oz. of meat per person) and how long it’s been in the frozen tundra.

No, your eyes are not broken- these are not burgers, just a bunch of meat I’ve sealed just like I do my burgers, in individual packages, so they’ll be quick to thaw and cook when I’m in a pinch.

 

 

 

 

Oh, and here’s a link for the spice blend I use- we have a Penzeys Spice Shop close by, but if you don’t you can order- and they’ll send you a catalog of their stuff, which is jammed full of recipes!  Click here to find “Bratwurst Sausage Seasoning.”

 

BratBurgers
Print Recipe
Servings
12
Servings
12
BratBurgers
Print Recipe
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Place the applesauce in a fine mesh strainer and allow it to drain while preparing the rest of the ingredients.
  2. Peel and dice the onion, then saute until golden brown.
  3. Place the ground turkey, strained applesauce , sauteed onion, and seasoning in a large bowl. Using a potato masher, mix the ingredients well.
  4. Divide the mixture into 4 to 5 oz portions, and form into patties. See pics and instructions above for using my burger press.
  5. Grill or pan fry patties until thoroughly cooked; the internal temperature must reach 165F to ensure all bacteria is killed.
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Apple Rice & Pork Roast Dinner

 

dinner
You can serve the pork sliced, on the side, or do what I did here, and make it into a casserole.

 

A few nights ago, I sent Bob to the store to get a rotisserie chicken- it was Weight Watchers night, and I knew I’d be starving for dinner but wouldn’t want to cook. Bless his heart, when we got home, he’d gotten a chicken, cut it all up, set the table, AND he brought me a rotisseried (I know, that’s not a real word, but it should be) pork roast for the next night!  There are many reasons I married the man, and this kind of thing is just one of them.  : ]

So the next night, I pulled out that pork roast and realized I had absolutely nothing to go with it.  Golly gee whiz, I thought to myself, guess I’ll just have to make something up, and call it an experiment.  Novel idea.  I can hear my kids’ eyes rolling round and round, ha ha!

So, I threw lots of things I know Bob loves together, and based on his reaction, it was magical!  He went back for fourths– now, you can’t beat that for a ringing endorsement!

onions
See- very thin slices! This speeds up the caramelization process. And, you need lots of onion as it shrinks down dramatically as it caramelizes. Think of it as a reduction- as the onions lose their water, and the sugar becomes concentrated, the volume decreases, but the flavor explodes.

Here’s how to do it:  To begin with, clean and peel a very large onion, then slice it very thinly.  Plate it, along with the olive oil, baking soda, and salt in a large non-stick skillet.  Over medium high heat, allow the onions to sweat, or release their moisture, then lower to heat to medium and allow them to continue to cook and brown, stirring occasionally.

 

 

If you want more detailed instruction on caramelizing onions, here is a link for a Food Network tutorial.

 

apple peeler
I’ve had several different brands- these things range in cost from about $11 to $50. The pic here is one I found at Wal-Mart, on clearance, for $11!  None of mine have lasted more than a year or two, so I just count on having to get a new one every so often. This one is my back up- I’ll never be without that again, as getting in the middle of doing 10 to 20 pounds of apples from the farmers’ market, and having one break, is not fun.

While the onions cook, peel, core, and slice the apples.  I use a fancy shamancy peeler, slicer, corer gadget to do this, like this one. Some have suction cups to hold them in place while you crank the handle; others have to be clamped onto the counter top. I like the suction cup myself, but whatever kind, this thing will change your life when it comes to cooking with apples!

 

With one of these handy dandy gizmos, I can prep enough apples for a humongous pie or cobbler in a matter of minutes– needless to say, since apple-anything is Bob’s favorite, he thinks they’re worth the investment.

Once you’ve gotten all of the apples prepped, spray a casserole with non-stick cooking spray, then add them, along with everything else, give it a stir, and cover it.  Microwave on high for 15 to 20 minutes, or until all of the moisture has been absorbed.

casserole

You can serve pork slices on the side, or do what I did and make a casserole out of the whole thing.  It’s not quite as sophisticated looking, but what can I say- I like a little bite of everything in every bite!

 

 

Apple Rice & Pork Roast
Print Recipe
Servings
6
Servings
6
Apple Rice & Pork Roast
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Clean and peel the onion, slice very thinly, and caramelize in a large non-stick skillet, along with the oil, salt, and baking soda.
  2. Peel, core, and slice the apples.
  3. Spray a casserole with non-stick cooking spray, then add all ingredients and stir to combine well.
  4. Microwave for 15 to 20 minutes, or until liquid is all absorbed.
  5. Serve with slices of lean pork roast, or dice the meat and stir in to make a casserole.
Recipe Notes

As far as calories* go, the entire rice mixture- not including the meat- contains right around 850 calories.  So, each of four portions will have roughly 215, or each of six portions will have about 140.  Lean meats generally have between 30 and 45 calories per ounce.  So you can figure out how much of the rice and how many ounces of meat your calorie budget allows for.  1/6 of the rice + 4 ounces of a pork tenderloin roast will run you about 270 calories; 1/4 of the rice + 4 ounces of that pork will run you around 340 calories.  To figure this kind of information on your own, go here, where nutritional information is offered for just about any food you can think of.

*To see my policy on nutritional information, go here and scroll down.

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Potato, Ham, & Cheese Lunch

lunch
Oh, so good! How can you go wrong with mashed potatoes, ham, and cheese? An ultimate comfort food combo!

 

 

 

DSC08795
I love snow! This one started around 11 pm, and I stayed up until around 2 or 3 am watching- I simply couldn’t look away. It was that really dry and fluffy kind, and it looked as if God was merrily releasing a zillion buckets of glitter, just to make everything sparkle and shine for a few hours.

Today was the first day I’ve been able to get to the gym in two weeks.  Now, I’m not going to lie- the first week, I wasn’t totally devastated when snow and ice storms pretty much shut down my sweet little town…  it was kinda nice to be hunkered down, all cozy-ed up with  family, and forced (Uh-huh! Was too!) to watch Downton Abbey and drink insane amounts of hot coffee, all snuggled up under my electric throw.  I know, right?! It’s a rough life!

 

 

H2O fitness
This is my workout outfit- a girl’s gotta have something pretty for extra motivation!

By today, though, I was dying to get out and go to H2O class!  Sadly, taking that kind of a hiatus from exercising has consequences- class was brutal.  So I went shopping.  And by the time I got home, I was HUNGRY!!  I was going to need lunch to be fast, not so high in calories as to undo all the hard work, and satisfying.

BTW- I love exercising in the pool- if you’re looking for a different kind of workout, this offers a lot- it’s virtually impossible to injure yourself, there is absolutely no sweat involved, it combines cardio and strength, you can burn upwards of 600 calories in an hour, (here’s a link for a page on the Mayo Clinic’s website that lists calories burned during various kinds of exercise) and it’s really fun!

 

Anyway, back to lunch- I doubt anyone will be shocked to learn that in a situation like this, I fell back on some of my favorite comfort foods, and I have to say, this little concoction fit all of my criteria perfectly!! It’s so simple- I’ve made it several times lately, and it’ll probably be added to my arsenal of super-duper weapons in my battle to keep losing weight.

 

TJ's mashed potatoes
These already have some butter and seasonings in them! Just microwave, bake, or make them into little potato pancakes!
tjs potatoes facts
Today I used 12 pieces, but if I wanted a lighter dish I’d use 8.

 

 

 

 

 

 

 

 

So, here’s the trick- I always keep some Trader Joe’s* frozen mashed potatoes on hand, (see the pic above- they come in perfectly formed little pieces so you know exactly how many calories you’re putting into any dish) I usually have a few slices of low fat ham-  from a past dinner or deli slices, in my fridge or freezer, and I’ve always got some Cabot* 75% reduced fat grated cheddar cheese on hand- see the pic below- love this cheese!  You can also buy very low fat cubes of ham in the packaged deli section of the grocery store- great for this kind of thing, as well as Hawaiian pizza!

*I don’t receive compensation to favorably review or recommend any product or company- you can see my policy on this here.

 

Easy Peasy Pimento Cheesy cheddar
The Cabot reduced fat cheeses are absolutely fabulous!! They don’t taste or melt like other “diet” cheeses I’ve had. They come in 50% and 75% reduced fat versions.

Easy Peasy Pimento Cheesy Cabot cheese

 

 

 

 

 

 

 

DSC08842
This is my mini, 1 serving casserole- I got from our local Goodwill store for less than a dollar, including the top- can’t beat that deal!

So, to put this all together in just a few minutes, put however many mashed potato pieces in the bottom of a casserole, sprayed with non-stick cooking spray.

Add your ham, cubed up, if you like- that’s how I like mine.

 

 

Now, just cover your casserole, and microwave for a 2 or 3 minutes, just enough to melt the potatoes, and heat everything up.  Take the top off, sprinkle the cheese over the top, and cover again, then give it a minute or two in the microwave again, just until the cheese is melted.

 

cheese ham potatoes

You can eat it just like this if you like, or put it in the oven for a few minutes and let the cheese brown up just a bit.  You can eat it just like this if you like, or put it in the oven for a few minutes and let the cheese brown up just a bit.

 

OR…….. you could use a great big blow torch kind of a thing to brown up the potatoes and ham!!  How much fun would that be!?  Seriously- Alton Brown shows you what to buy, and how to use one here.  I’ve shown my husband several of these things in home improvement stores, but oddly, he hasn’t gotten me one yet… maybe he’s just waiting to get me one for Christmas this year!

So, there ya go- a hot and comforting lunch, ready in just around 10 or 15 minutes, tops, for roughly 320 calories.*   (Or just a few more if you sneak a dollop of low fat or fat free sour cream on top…  all of these things just go together!)

 

* This is a very rough estimate of calories- the calories in your dish will depend on the amounts and brand of ingredients you use.  Consult package information for exact calorie information.  *To see my policy on nutritional information, go here and scroll down.

 

Potato, Ham, & Cheese Lunch Concoction
Print Recipe
Servings Prep Time
1 5 min
Cook Time
5 min
Servings Prep Time
1 5 min
Cook Time
5 min
Potato, Ham, & Cheese Lunch Concoction
Print Recipe
Servings Prep Time
1 5 min
Cook Time
5 min
Servings Prep Time
1 5 min
Cook Time
5 min
Ingredients
Servings:
Instructions
  1. Spray a mini casserole with non stick spray.
  2. Place potato pieces in casserole and cover.
  3. Microwave 2 to 3 minutes, just until thawed.
  4. Add cubed ham and sprinkle cheese over top, cover casserole, and microwave 1 or 2 more minutes, just until everything is hot.
  5. Optional: Place casserole, uncovered, under broiler or toaster oven, and allow to brown for 3 to 5 minutes.
  6. Optional: Garnish with fat free or reduced fat sour cream.
Recipe Notes

If you don't have access to a Trader Joe's store, you could always just do a double batch of mashed potatoes, the next time you make them; then use a small ice cream type of scoop to portion them out onto a cookie sheet, and freeze them. Once they're solid, just put them in a seal-able type bag, squeeze as much air as possible out, and keep them in your freezer for quick prep dishes like this one.

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Easy Peasy Pimento Cheesy

 

Easy Peasy Pimento Cheesy Pinwheels
Take these with you to a party and you’ll be guaranteed to have something there that offers guilt-free munching for everyone!!

 

 

Here’s what I had for lunch today- Easy Peasy Pimento Cheesy Pinwheels- they’re so pretty and just perfect for lunch, or as a fun snack or appetizer.  I used 2/3 of one of Joseph’s flatbreads (90 calories each, so 2/3 was just 60) to make the pinwheels.  Keep scrolling down and I’ll show you how I did it!

 

 

 

 

Easy Peasy Pimento Cheesy
Here, I used a Joseph’s Pita loaf, just 60 calories!

And this was my lunch Saturday- the pimento cheese has just a bit of heat to it, which is perfectly contrasted with the cool ranch dressing for my chilled veggies.

 

 

Pimento Cheese is one thing I sure didn’t think I could ever make in a healthy and delicious way- what with high fat ingredients like cheese and mayo, I figured I’d have to give it up, for sure.  But then some of my very favorite products came to my rescue!  With their help, this version of my childhood favorite is just 45 calories per ounce!

So, let me introduce you to two of my Superheroes:

DSC08222
This cheddar has the best flavor of any reduced fat version I’ve ever had! It’s truly sharp- amazing.*

First, there’s sharp cheddar cheese.  I grew up loving cheese- I came by it honestly.

 

 

 

*I do not receive compensation to favorably review or recommend any product- you can see my policy on this here.

I remember sitting at the table, watching my grandfather cut ridiculously thick slices (hunks would be a more accurate term) and chow on them, one after the other.

 I learned a lot from him… although I don’t know that I’d like Limburger cheese as much as I’m told he did.

 

cheese nit info
Just 60 cals/ounce!! Regular cheddar has about twice that many.

Anyway, given my love for sharp cheddar cheese, I don’t suffer tasteless waxy low fat or fat free cheeses well.

 

Although this isn’t my grandfather’s cheese, (his had roughly twice the calories of this one) it’s really good, and I use it all the time!

 

 

Easy Peasy Pimento Cheesy
The cream cheese this spread creamy!

Then, there’s cream cheese.  (Are you beginning to detect a pattern here?!) Ahhhhhh, how I love cream cheese.  But not the fat free stuff!!

 

 

And I’m not all that happy with the level of fat and calories in the standard reduced fat kind either.

 

greek cream cheese
This cream cheese is lower in fat than Neufchâtel, which is only 30% less fat, but the Greek is higher in protein- a win-win!

So, this is a great compromise! (Sometimes, if I want an even deeper reduction in calories, I mix Greek and fat free, half and half.)

 

 

So, to make this stuff, it really takes no time at all!!  Oh, if you’re reading this ahead, and can remember, put the cream cheese out on the counter for about an hour or so, to soften up.  If not, or you forget, don’t worry, I’ll tell you how to get around it.  (Because not reading the recipe ahead of time and/or forgetting what I’m supposed to do is quite a regular occurrence for me, so I know a lot of get-arounds!)

Easy Peasy Pimento Cheesy
Aren’t they beautiful?

 

First, get your bottles of pimentos and drain them like the pic over there, to the left.

 

 

 

 

 

Easy Peasy Pimento Cheesy
Grated cheddar- a whole bowl of YUM!

Next, grate up all of the cheddar- and try not to let anyone walk by and steal pinches of it before it gets into the salad, like some people in my house have been known to do!  You can grate it coarsely, as in the pic above, or more finely- just depends on how you like it to look.

 

 

Easy Peasy Pimento Cheesy
These things are just about the best thing that’s happened to making cooking easier!

Now, for measuring the mayo(s).  This was definitely not may favorite chore until I found the most amazing measuring “cup” ever!  This thing allows me to measure sticky and messy things like mayo, honey, peanut butter, etc., not make a huge mess, and get all of it in the recipe, not leaving a bunch of it all over the the measuring cup.  How cool is that?!

 

 

 

DSC08250
I have 2- here’s a closer pic of my other one so you can see better!

You simply adjust the liner / plunger part with the sleeve, to the amount you need, fill up the space with your ingredient, level it off, then turn it upside down (over your bowl!) and push- it ALL comes off the sides of the sleeve, and all you have to do is scrape the little bit that might be stuck to the top (or bottom- however you look at it) of the liner/plunger. Life changing would be a gross understatement!

 

Easy Peasy Pimento Cheesy
If you forgot to put the cream cheese out to soften, put it on a microwave safe plate and microwave on about 30% power for just a minute or two. You don’t want to melt it- just soften it enough to work with.

 

OK, so enough playing with toys…  Put the cream cheese, mayo(s), pimentos, seasonings, and Worcestershire sauce in the bowl with the cheese.

 

 

 

 

Easy Peasy Pimento Cheesy

 

And here’s what you’ve got- Easy Peasy Pimento Cheesy!!

Who knew you could have pimento cheese for right around 45 calories* per ounce?

 

 

 

To make the pinwheels:

DSC08366

Just spread pimento cheese evenly all over about 1/3 of a Joseph’s flatbread, leaving a little space along one of the long edges so it won’t ooze out when you roll it up.

 

 

DSC08367

 

 

 

 

 

 

Use a really sharp serrated knife like this one to cut even slices.

 

 

DSC08382

 

 

They’ll look like these- even better if you roll them really tight in the middle!  I need practice… clearly.

 

 

 

 

 

 

DSC08387 - Copy

Put your pinwheels on a pretty plate, along with some apple slices, and add your finishing touches.  You have my permission to use all of the colors of paper umbrellas you want to!

Enjoy!!

 

 

Easy Peasy Pimento Cheesy
Print Recipe
Servings Prep Time
30 ounces 20 minutes
Servings Prep Time
30 ounces 20 minutes
Easy Peasy Pimento Cheesy
Print Recipe
Servings Prep Time
30 ounces 20 minutes
Servings Prep Time
30 ounces 20 minutes
Ingredients
Servings: ounces
Instructions
  1. Grate the cheddar and place in a bowl.
  2. Add the rest of the ingredients and stir to combine thoroughly.
  3. Serve on pita bread or spread on flatbread and roll, then slice to make pinwheels.
Recipe Notes

If you can't find Joseph's pitas or flatbreads, you can buy them here.  (Not an affiliate link)

*To see my policy on nutritional information, go here and scroll down.

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