Lemon Diamonds

Lemon Diamonds
From http://www.parents.com/recipe/cookies/lemon-diamonds/

Ingredients
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1/2 tablespoon confectioners sugar
4 eggs
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup freshly squeezed lemon juice

Make It
1. Heat oven to 350 degrees F.
2. Beat together flour, butter and the 1/2 cup confectioners sugar in a small bowl with electric mixer until well blended. Press into bottom of 13 x 9 x 2-inch baking pan.
3. Bake in 350 degree F oven for 25 to 30 minutes or until lightly golden.
4. Beat eggs, granulated sugar, baking powder, salt and lemon juice in small bowl until smooth. Pour over hot crust.
5. Bake 15 minutes more or until bubbly and lightly browned. Cool completely in pan on wire rack. Dust lightly with remaining confectioners sugar. Cut into diamonds, about 2-1/2 x 1-1/2 inches. Use small spatula to lift the diamonds out of the pan. Store airtight at room temperature. If desired, dust again with confectioners sugar before serving. Makes 40

Homade 100 calorie packs

I love Hungry Girl but have trouble finding recipes on their website so when this was posted for do it yourself 100 calorie packs I just have to repost it here so I can get back to it.

From http://www.hungry-girl.com/newsletters/raw/1581


14 almonds
PER SERVING (about 14 whole unsalted nuts): 100 calories, 9g fat, 0mg sodium, 3g carbs, 2g fiber, 0.5g sugars, 3.5g protein -- PointsPlus® value 3*

25 pistachios
PER SERVING (about 25 dry-roasted unsalted nuts): 100 calories, 8g fat, 0mg sodium, 5g carbs, 1.75g fiber, 1g sugars, 3.5g protein -- PointsPlus® value 3*

16 Popchips
PER SERVING (about 16 chips, average of all flavors): 100 calories, 3.25g fat, 235mg sodium, 16g carbs, 1g fiber, 1g sugars, 1g protein -- PointsPlus® value 3*

15 Guiltless Gourmet Tortilla Chips
PER SERVING (about 15 chips, average of all flavors): 100 calories, 2g fat, 156mg sodium, 17.5g carbs, 1.5g fiber, 0g sugars, 1.5g protein -- PointsPlus® value 2*

12 hard pretzel sticks (not rods)
PER SERVING (about 12 small plain sticks, average): 100 calories, 0g fat, 460mg sodium, 23g carbs, 1g fiber, 1g sugars, 2g protein -- PointsPlus® value 3*

19 hard pretzel twists
PER SERVING (about 19 mini twists, average): 100 calories, <0.5g fat, 400mg sodium, 20.5g carbs, <1g fiber, <0.5g sugars, 1.5g protein -- PointsPlus® value 2*

5 cups 94% fat-free microwave popcorn
PER SERVING (about 5 cups popped corn, average): 100 calories, 0.5g fat, 204mg sodium, 22g carbs, 4g fiber, 0g sugars, 2.5g protein -- PointsPlus® value 2*

13 Quaker Quakes Rice Snacks
PER SERVING (about 13 mini cakes, average of all flavors): 100 calories, 2g fat, 223mg sodium, 19.5g carbs, 0g fiber, 3.5g sugars, 1.5g protein -- PointsPlus® value 3*

4 Hershey's Milk Chocolate Kisses
PER SERVING (about 4 pieces): 100 calories, 5.5g fat, 15mg sodium, 10.5g carbs, <0.5g fiber, 9g sugars, 1g protein -- PointsPlus® value 3*


4 teaspoons mini semi-sweet chocolate chips
PER SERVING (about 4 tsp., average): 100 calories, 5.25g fat, 5mg sodium, 12g carbs, 0.5g fiber, 10.5g sugars, 1g protein -- PointsPlus® value 3*

27 Reese's Pieces
PER SERVING (about 27 pieces): 100 calories, 4.75g fat, 38mg sodium, 12g carbs, 0.5g fiber, 10g sugars, 2g protein -- PointsPlus® value 3*

45 mini marshmallows
PER SERVING (about 45 mini marshmallows, average): 100 calories, 0g fat, 25mg sodium, 25.5g carbs, 0g fiber, 18g sugars, 0.5g protein -- PointsPlus® value 3*

1/4 cup sweetened dried cranberries
PER SERVING (about 1/4 cup, average): 100 calories, <0.5g fat, 1mg sodium, 26.5g carbs, 2.5g fiber, 21.5g sugars, 0g protein -- PointsPlus® value 3*


25 jelly beans (like Jelly Belly)
PER SERVING (about 25 small jelly beans, average): 100 calories, 0g fat, 14mg sodium, 25g carbs, 0g fiber, 20g sugars, 0g protein -- PointsPlus® value 3*


HG's Super 100-Cal Snack Mixes!

Using your newfound knowledge, make your own mixes! Or try out ours...

Jelly Bean 'Stach Snack
PER SERVING (10 small jelly beans + 15 pistachios): 100 calories, 4.75g fat, 7mg sodium, 13g carbs, 1g fiber, 8.5g sugars, 2g protein -- PointsPlus® value 3*

Candy 'Mallow Popcorn
PER SERVING (9 Reese's Pieces + 8 mini marshmallows + 2 1/2 cups 94% fat-free microwave popped corn): 100 calories, 1.5g fat, 120mg sodium, 19.5g carbs, 2g fiber, 6.5g sugars, 2g protein -- PointsPlus® value 3*


Chocolatey Caramel Crunch Mix
PER SERVING (2 tsp. mini semi-sweet chocolate chips + 6 Quaker Caramel Corn Quakes): 100 calories, 2.5g fat, 130mg sodium, 17g carbs, <0.5g fiber, 8.5g sugars, 1g protein -- PointsPlus® value 3*



Berry Nutty Twist Mix
PER SERVING (1 1/2 tbsp. sweetened dried cranberries + 5 almonds + 5 mini pretzel twists): 100 calories, 3g fat, 105mg sodium, 16g carbs, 1.5g fiber, 8g sugars, 1.5g protein -- PointsPlus® value 3*

Slow Cooker Lasagna

From http://www.bettycrocker.com/recipes/slow-cooker-lasagna/23546794-7262-47be-9ca4-e12c900399a1/?p=1

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Makes 8 servings

Faux Fried Onions and Jalepenos

From http://www.hungry-girl.com/newsletters/raw/1397
Stacked & Flavor-Packed

There's no excuse for super-greasy deep-fried foods when you've got a box of Fiber One and a blender handy. Thanks to HG subscriber Linda for inspiring us with her easy onion-string idea -- you rock, L!

Ingredients:
1 cup Fiber One bran cereal (original)
1/2 tsp. seasoned salt (like the kind by Lawry's)
1/4 tsp. garlic powder
1/8 tsp. black pepper
1 jumbo sweet onion
5 fresh jalapeno peppers
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. fat-free ranch dressing
3 tbsp. fat-free sour cream
1 1/2 tsp. green pepper sauce (like the kind by Tabasco)

Directions:
Preheat oven to 375 degrees.

In a blender or food processor, grind cereal to a breadcrumb-like consistency. Pour crumbs into a plastic container with an airtight lid or a large sealable plastic bag. Add seasoned salt, garlic powder, and black pepper. Cover container/seal bag and shake to mix thoroughly. Set aside.

Slice the ends off the onion and remove the outer layer. Cut onion in half, and slice into very thin strips. Separate individual pieces and place in a large bowl. Set aside.

Handling the jalapenos carefully (wash your hands often -- or wear gloves -- and don't touch your eyes), slice off the tops. Cut jalapenos into rings, and then remove the seeds (or don't, if you like things really spicy).

Add jalapenos to the bowl with the onion, and cover the veggies with egg substitute. Toss to coat, and then drain excess egg substitute.

Transfer the eggy veggies to the container/bag with the cereal crumbs. Cover/seal and shake until veggies are coated with the crumb mixture. (They may not be perfectly coated -- this is OK.)

Spray a large baking sheet (use two, if needed) with nonstick spray, and spread out crumb-coated veggies on the sheet. Mist the veggies with nonstick spray.

Bake in the oven until crispy, about 17 - 20 minutes, and then allow to cool slightly. Meanwhile, combine ranch dressing, sour cream, and green pepper sauce in a small bowl, and mix well.

Plate your crunchy goodies and dunk them into the creamy sauce. YUM!

MAKES 3 SERVINGS

Serving Size: 1/3rd of recipe (1 1/3 cups crispy veggies plus 2 tbsp. sauce)
Calories: 175
Fat: 1.25g
Sodium: 612mg
Carbs: 43g
Fiber: 12g
Sugars: 11.5g
Protein: 8.5g

PointsPlus® value 5*

Compares to Chili's version

Serving Size: 1/3rd of an order
Calories: 343
Fat: 29g
Sodium: 596mg
Carbs: 16g
Fiber: 2g
Sugars: n.a.
Protein: 2.5g

PointsPlus® value 9*

Lo cal Onion Rings

From http://www.hungry-girl.com/newsletters/raw/1398
Lord of the Onion Rings 2.0

PER SERVING (entire recipe): 155 calories, 1g fat, 515mg sodium, 41g carbs, 16g fiber, 7g sugars, 9g protein -- PointsPlus® value 4*

Originally, we were pretty laid back about the amount of spices in this recipe. These days, we're not taking any chances. No one likes under-seasoned onion rings...


Ingredients:
1 large onion
1/2 cup Fiber One bran cereal (original)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste

Directions:
Preheat oven to 375 degrees.

Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices, and separate into rings. Set aside.

Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with spices and transfer to a plate.

Fill a small bowl with egg substitute. Prepare a baking sheet (or two, if you have a lot of rings) by spraying with nonstick spray. Set aside.

Pop-Up Tip! For this next step, try using tongs or a fork to dip the rings into the egg substitute and cereal crumbs -- it'll keep your fingers from getting eggy & crumb-covered. (Don't pierce the rings with the fork; just balance them on it.)

One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).

Bake in the oven for 20 - 25 minutes, carefully flipping rings over about halfway through. Enjoy!

MAKES 1 SERVING

HG FYI! You'll only need about 1/4 cup egg substitute to coat your rings, but using 1/2 cup makes it soooo much easier.

Diet Soda Cake

Diet Soda Cake

From http://www.hungry-girl.com/show/more-surprises-shockers-and-swaps-diet-soda-cake-recipe

PER SERVING (1/12th of cake, 1 slice): 171 calories, 3.5g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein -- PointsPlus® value 5*

Prep:
10 minutes

Cook:
35 minutes

Ingredients

One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda
Directions

Preheat oven to 350 degrees.

Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

Enjoy!

MAKES 12 SERVINGS
HG FYI: Yellow cake mix + diet cream soda is the best flavor combo for this recipe! Runners-up include lemon cake mix + diet lemon-lime soda and

Red Hot Apple Pie in a Mug

Red Hot Apple Pie in a Mug
From http://www.hungry-girl.com/show/more-surprises-shockers-and-swaps-red-hot-apple-pie-in-a-mug-recipe

PER SERVING (entire recipe): 140 calories, 0.5g fat, 44mg sodium, 47g carbs, 3.5g fiber, 24.5g sugars, 0.5g protein -- PointsPlus® value 5*

Prep: 5 minutes

Cook: 5 minutes

Cool: 10 minutes

Ingredients

1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 - 15 pieces Red Hots Cinnamon Flavored Candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers
2 tbsp. Fat Free Reddi-wip (or more!)
Dash cinnamon

Directions

Put apple cubes in a microwavable cup or mug. Top with Red Hots -- the more you use, the hotter your pie in a mug will be! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for an additional 1 - 2 minutes, until apple cubes are soft.

Meanwhile, place graham crackers in a plastic bag and thoroughly crush through the bag; set aside.

Once cup or mug is cool enough to handle, mix contents well. Allow to cool for about 10 minutes.

Top with most of the crushed graham crackers followed by the whipped topping. (Use a double serving, if you like!)

Sprinkle with cinnamon and remaining crushed grahams. Voila!

MAKES 1 SERVING

Try it without the red hots but add 3 caramels instead

Chocolate-Peanut Butter Dream Bars

Chocolate-Peanut Butter Dream Bars
From http://www.parents.com/recipe/brownies/chocolate-peanut-butter-dream-bars/

Nutrition Facts
Servings Per Recipe 25
Amount Per Serving
Calories 302
Carbohydrate(gm)29
Fat, total(gm)20
Percent Daily Values are based on a 2,000 calorie diet

Ingredients
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1 box (18.2 ounces) brownie mix
1/2 cup chopped dry-roasted peanuts
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioner's sugar
3 tablespoons milk
1 1/2 cups heavy cream
1 tablespoon light corn syrup
3/4 cup semisweet chocolate chips
Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish

Make It
1. Heat oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil. In small bowl, combine graham cracker crumbs and granulated sugar. Mix in melted butter. Press crumb mixture into prepared pan. Bake until golden, about 5 to 7 minutes. Cool on wire rack.

2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs). Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350 degrees F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.

3. With electric mixer in medium bowl, beat cream cheese until smooth. Add peanut butter and confectioners sugar; beat until just blended (it will look lumpy). Add milk; beat lightly to loosen mixture. In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture. Spread mousse evenly over cooled brownie. Refrigerate 1 hour.

4. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling. Remove from heat; add corn syrup and chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Pour glaze over chilled mousse and spread to cover completely. Return to refrigerator for at least 1 hour.

5. Run a small knife around inside of pan and lift out brownie. Heat knife under hot running water and trim edges. Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide. Cut each strip into 5 pieces about 1-1/2 inches square. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.

Green Eggs and Ham

From http://www.delish.com/recipefinder/green-eggs-ham-frittata-recipe

Serves: 6
Total Time: 30 min
Oven Temp: 450

Ingredients

8 large eggs
1 1/2 teaspoon(s) dried dill
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) extra-virgin olive oil
2 leeks, white and light green parts only, diced
1 bag(s) (5-ounce) baby spinach, chopped
1/2 cup(s) diced ham
1/2 cup(s) shredded havarti or Muenster cheese

Directions

Position rack in upper third of oven; preheat to 450°F.
Whisk eggs, dill, salt, and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Exchanges: 1 vegetable, 1 1/2 medium-fat meat, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin A (63% daily value), Folate (24% dv), Vitamin C (17% dv), Iron (15% dv).

Sliders

From www.hungry-girl.com

Turkey Club Sliders
PER SERVING (entire recipe, 4 sliders): 288 calories, 7g fat, 1,194mg sodium, 34g carbs, 8g fiber, 5.5g sugars, 28.35g protein

These super-delicious, miniature club sandwiches make us smile -- make them soon, and you'll be grinning too!


Ingredients:
2 slices center-cut bacon or turkey bacon
3 slices light bread
2 tsp. fat-free mayonnaise, divided
2 medium iceberg lettuce leaves
3 oz. thinly sliced reduced-sodium turkey breast (about 6 slices)
2 large tomato slices

Directions:
Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, break or cut in half and set aside.

Toast bread slices. Lay one slice flat on a clean dry surface. Spread with 1 tsp. mayo. Top with 1 lettuce leaf, half of the turkey (about 3 slices), and 1 tomato slice.

Place a second slice of toasted bread on top of the tomato layer. Top with remaining lettuce leaf and turkey, followed by bacon halves and remaining tomato slice.

Spread remaining 1 tsp. mayo onto one side of the remaining bread slice, and place bread mayo-side down on top of sandwich.

Carefully slice sandwich into quarters, so you are left with 4 squares. Dig in!

MAKES 1 SERVING

HG Alternative: Bake and thinly slice your own skinless lean turkey breast; you'll save about 450mg sodium this way.


*****************************************************


Philly Cheesesteak Sliders
PER SERVING (entire recipe, 3 sliders): 295 calories, 8.5g fat, 653mg sodium, 21g carbs, 3g fiber, 3.5g sugars, 33g protein

One of the easiest ways to make three perfect slider buns? Cut up a hot dog bun! This version is beefy, cheesy, and Philly-licious!

Ingredients:
1/4 cup thinly sliced onion
1/4 cup sliced mushrooms
1/2 tsp. chopped garlic
4 oz. thinly sliced raw lean filet beefsteak (see HG Tip!)
Dash each salt and black pepper
1 light hot dog bun
1 slice fat-free American cheese

Directions:
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion, mushrooms, and garlic. Stirring often, cook until slightly browned, 3 - 4 minutes. Remove from the skillet and set aside.

Remove skillet from heat, re-spray with nonstick spray, and bring to medium-high heat. Add beef and season with salt and pepper. Cook for about 1 minute per side, flipping gently, until fully cooked. Remove beef from the skillet and set aside.

Split open the hot dog bun without separating the halves. Pile veggies onto one side and top with the beef. Tear cheese into 2 strips, and evenly place over the beef. Gently close the sandwich to keep filling from escaping.

Remove skillet from heat, re-spray with nonstick spray, and return to medium-high heat. Carefully place sandwich in the skillet with one of the bun's flat sides down. Cook until cheese has melted and bun is lightly browned, about 1 minute per side, flipping carefully and pressing down with a spatula to seal.

Using a serrated knife, evenly slice into 3 pieces. Eat up!

MAKES 1 SERVING

HG Tip! Slightly freeze the beef before slicing it -- this will make thinly slicing it easier!

HG Alternative: Can't locate any 80-calorie light hot dog buns? No worries. Just get the lowest-calorie buns you can find and adjust the calorie count of this recipe accordingly!

Onion Rings

From http://www.wikihow.com/Make-Homemade-Onion-Rings

1 large onion
Frying oil
1 cup sifted flour
2 teaspoons salt
1 1/2 teaspoons baking powder
1 egg
2/3 cup milk
1 tablespoon vegetable oil

My friend adds bread crumbs to the flour

Peel the onion and slice it 1/4-inch (6.35mm) thick. Separate the onion rings.

Add the onion rings to a bowl of ice water and let stand for 30 minutes.

Place the rings onto paper towels to dry.

Sift flour, salt and baking powder into a mixing bowl and set aside.

Separate the egg.

Add the egg yolk to a small bowl and lightly beat.

Add the beaten egg yolk, milk and 1 tablespoon of vegetable oil to the flour mixture.

Add the egg white to another mixing bowl and beat until stiff.

Fold the egg white into the batter. Fold the egg white into the batter. Do this gently.

Preheat 1-inch of vegetable oil to 375ºF/190ºC.

Dip the onion rings in the batter. Carefully place the dipped rings in the hot oil.

Cook the onion rings until golden.

Remove the onion rings using tongs or a similar long-handled implement. Drain the onion rings on paper towels. Once drained, they're ready to serve with the rest of your meal.

Yangzhou Fried Rice

Yangzhou Fried Rice
From http://www.chinesefooddiy.com/cookbooks.htm

Serves 4 to 6

Ingredients:

6 tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water

Directions:

Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.

*This is a very flexible recipe. You may vary it with leftover turkey, duck, or lobster.

Beef Burgers with Red Onion Marmalade and Blue Cheese

This sounds amazing but I am headed to a cookout so it will have to wait for another day.
From http://www.kitchendaily.com/recipe/beef-burgers-with-red-onion-marmalade-and-blue-cheese-142923/

ONION MARMALADE
3 tablespoons butter
3 red onions, cut in half then cut into 1/4 inch slices
1/2 cup sugar
1 cup dry red wine
1/4 cup red wine vinegar
Sea salt and freshly ground black pepper

AIOLI
1 garlic clove
2 large egg yolks
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 cup grapeseed oil

BURGERS
2 pounds prime ground chuck
1 tablespoon olive oil
4 large brioche burger buns (available at Trader Joe's)
8 oz. Stilton blue cheese, sliced
3 cups baby arugula

Directions

To make the marmalade: Melt the butter in a large sauté pan over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Reduce the heat to low and continue cooking until the onions are tender, about 10 minutes.

Sprinkle the sugar over the onions. Add the wine and vinegar and bring to a simmer.

Simmer until the liquid has evaporated and the mixture becomes slightly syrupy, about 10 minutes. Season the marmalade to taste with salt and pepper. Keep warm until serving. Meanwhile, make the aioli: Finely chop the garlic clove in a food processor. Add the yolks, vinegar, and mustard and blend until smooth, about 1 minute. With the machine running, slowly add the oil in a thin steady stream until the aïoli is thick and creamy. Season the aïoli to taste with salt and pepper.

To make the burgers: Using a 4-inch-diameter ring mold, form the ground meat into four 8-ounce patties on a baking sheet lined with waxed paper. Cover and refrigerate for at least 1 hour. Flatten the patties so they are slightly larger than the diameter of the buns.

Preheat the barbecue over medium-high heat. Drizzle the patties with a little oil and sprinkle with salt and pepper. Grill the patties, oiled side down, until browned on the bottom, about 3 minutes.

Turn the patties over and top with the cheese. Cook for an additional 3 to 4 minutes for medium-rare doneness. If necessary, close the grill to help melt the cheese.

Using a serrated knife, split the buns in half. While the burgers are cooking, brush the cut sides of the buns lightly with olive oil and grill, oiled side down, until lightly toasted with grill marks, about 1 minute. Remove the buns and burgers from the grill and allow the burgers to rest for 3 minutes.

Mound the arugula over the bun bottoms. Spoon the aïoli atop the arugula. Place the burgers atop the arugula and aïoli. Top with a generous amount of the red onion marmalade, and then the bun tops.

Serve immediately and enjoy.

I Can't Believe It's Not Potato Salad!

I Can't Believe It's Not Potato Salad!
From http://www.hungry-girl.com/show/hungry-grill-i-cant-believe-its-not-potato-salad-recipe

PER SERVING (2/3 cup): 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein -- PointsPlus® value 2*

Prep: 25 minutes
Cook: 10 minutes
Chill: Several hours


1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika



Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!

MAKES 10 SERVINGS