Next week is my first week back to work after summer vacation. It’s pre-planning week! I am excited about seeing my friends and starting up a new school year with a new group of kids, but it’s usually a tough work week trying to get things back in order and I’m usually worn slap out by the time I get home (which is later than normal due to the summer schedule and trying to stay as late as possible to make sure it’s all ready for the kids the next week). The plan is to keep dinner easy and light. Here are the menus I hope to make:
MENU 1: Sun-Dried Turkey* Burgers with Basil Aioli (7 WW points)
My sister was just talking about turkey burgers, so I’m thinking maybe she’ll try these. Don’t be scared, “aioli” is just a fancy word for a garlic and mayo sauce.
1 ¼ lb. ground turkey breast; salt and pepper to taste; ¼ c. (2 oz.) crumbled goat cheese; ¼ c. chopped, drained oil-packed sun dried tomatoes (found in a jar in the produce section); cooking spray; 4 lettuce leaves (optional); 4 white-wheat hamburger buns (such as Nature’s Own, or you could use Sandwich Thins); 4 tomato slices (optional); Basil aioli.
Prepare grill. Combine turkey, salt, pepper, goat cheese, and chopped sun-dried tomatoes in a large bowl. Divide turkey mixture into 4 equal portions, shaping each into a ½ inch thick patty. Spray patties with cooking spray and set on the grill for about 8-10 minutes on each side or until desired doneness. Place 1 lettuce leaf on bottom half of bun, if desired. Top with 1 burger and 1 tomato slice. Spread 1 Tbsp. Basil Aioli on inside of each bun top. Place top on burger. Enjoy.
*I ended up using ground chicken breast because they were out of ground turkey breast. It was so delicious.
Yield: 4 servings (Serving size: 1 burger)
Cal. 356, Fat 12.8, Fiber 5.5g
Basil Aioli: ¼ c. light mayo; 2 tsp. chopped fresh basil; ¼ tsp. salt; 1 tsp. minced garlic.
Combine all ingredients in a small bowl, stirring with a whisk.
Yield: ¼ c. (Serving size: 1 Tbsp.)
Cal. 51, Fat 4.9g, Fiber 0.1g
MENU 2: Southwest Chicken Lettuce Wraps with Spicy Chipotle Dipping Sauce (4 WW points)
This is a great combination of items being wrapped in a lettuce leaf. You could also enjoy it as a salad instead. Good versatility. J
1 (8.8 oz.) pkg. microwaveable precooked whole-grain brown rice (such as Uncle Ben’s Ready Rice); 2 c. shredded rotisserie chicken; ¾ c. salsa; 1/3 c. green onion, chopped (about 3); 1 (15-oz.) can reduced-sodium black beans, rinsed and drained; 12 iceberg lettuce leaves (left over or for use with burgers too); Spicy Chipotle Dipping Sauce.
Prepare rice according to package directions. Place rice in a large bowl. Stir in chicken and next 3 ingredients (through black beans). Spoon chicken mixture evenly in center of lettuce leaves. Fold in edges of leaves; roll up, secure with wooden tooth picks, if desired. Serve with Chipotle Sauce.
Yield: 6 servings (Serving size: 2 wraps and 2 Tbsp. sauce)
Cal. 211; Fat 5.3; Fiber 3.3g
Spicy Chipotle Dipping Sauce: ½ c. reduced fat sour cream (or fat free); 1 Tbsp. fresh cilantro; 1 Tbsp. fresh lime juice; ½ tsp. ground cumin; ¼ tsp. chili powder.
Combine all ingredients in a small bowl.
Yield: ¾ c. (Serving size: 2 Tbsp.)
Cal. 28, Fat 2.4, Fiber 0.1g
MENU 3: Blue Cheese and Pear Sandwiches and White Balsamic-Dill Pasta Salad (8 WW points)
I love flavor combinations like this. This recipe really has me excited. I hope it tastes as good as it sounds. Bryan, on the other hand, isn’t one for mixing savory and sweet, but sometimes he’s surprised that he likes it. We’ll see if this recipe wins him over.
4 (1 ½-oz.) slices peasant bread (any variety of hearty bread will do); cooking spray; 1 1/3 cups coarsely chopped watercress or arugula; 2 tsp. olive oil; salt and pepper to taste; 2 medium pears, thinly sliced; ½ c. (2 oz. crumbled blue cheese (if blue cheese is too strong for your taste use some of the leftover goat cheese from the first menu).
Preheat broiler. Place bread slices on a baking sheet. Coat each slice with cooking spray. Broil 2 minutes on each side or until lightly toasted. While bread cooks, combine watercress, olive oil, salt, and pepper in a small bowl; toss gently. Place pear slices evenly on bread slices; top with blue cheese. Broil 2-3 minutes or until cheese melts. Remove from oven; top with watercress mixture. Serve immediately.
Yield: 4 servings (Serving size: 1 sandwich)
Cal. 211, Fat 6.9g, Fiber 2.5g
White Balsamic-Dill Pasta Salad:
2 c. uncooked farfalle (bow-tie) pasta; 2 Tbsp. white balsamic vinegar (feel free to use regular if you want); 1 Tbsp. olive oil; salt and pepper to taste; ½ c. pre-chopped tricolor bell pepper mix; 1 Tbsp. fresh dill, chopped.
Cook pasta according to package directions omitting salt and fat. Rinse under cold water until cool; drain well. While pasta cooks, combine vinegar and next 3 ingredients (through black pepper), stirring with a whisk. Add pasta, bell pepper mix, and dill, and toss well.
Yield: 4 servings (Serving size: ¾ c.)
Cal. 196, Fat 4.1g, Fiber 1.7g
Sun-Dried Tomato Chicken* Burger w/ Basil Aioli
My Southwest Chicken wraps turned into a salad
How pretty is this Pear Sandwich?! This is before the salad on top.
Here's the finished open-face sandwich.
White Balsamic-Dill Pasta Salad
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