- 2 tablespoons unsalted butter
- 1 large Vidalia or other sweet onion, sliced
- 1 pound lean ground beef
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 8 slices seedless rye
- 1/4 pound thinly sliced reduced-fat American cheese (such as Alpine Lace), about 8 slices
- 1/4 cup light Thousand Island salad dressing
1. Heat butter in large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, 20 minutes.
2. Meanwhile, combine ground beef, Worcestershire sauce, garlic powder, oregano and pepper in a medium bowl. Shape into 4 patties, trying to mimic the shape of the rye bread.
3. Heat a panini press or a George Foreman grill to medium hot. Grill beef patties for 3 to 4 mins. Remove to a plate.
4. Place 4 slices of rye on a cutting board. Top each with 1 slice of cheese, a beef patty, 1/2 cup onions, 1 slice of cheese and another slice of bread. Grill 2 sandwiches for 3 minutes, then repeat with remaining 2 sandwiches. Serve with salad dressing on the side.
Note: You can substitute ground turkey, chicken or even meatloaf mix for the ground beef in these recipes.
Per Serving: cal. (kcal) 523, Fat, total (g) 26, chol. (mg) 104, sat. fat (g) 13, carb. (g) 39, fiber (g) 3, pro. (g) 36, sodium (mg) 931, Percent Daily Values are based on a 2,000 calorie diet Family Circle Magazine
authored the recipe.
SIMPLY SENSATIONAL CHILI
2 tbsp. GOYA® Extra Virgin Olive Oil
1 medium onion, chopped, chopped (about 1 cup)
1/2 green bell pepper, chopped (about 1/2 cup)
1 GOYA® Whole Pickled Jalapeno Pepper, seeded and roughly chopped
2 tsp. GOYA® Minced Garlic or 4 cloves garlic, finely chopped
1 lb. ground beef (80% lean)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 tbsp. chili powder
1 tbsp. finely chopped fresh cilantro
1 tbsp. ground cumin
1 can (28 oz.) whole tomatoes, chopped
1 packet GOYA® Cubitos Beef Bouillon
1 packet Sazon GOYA® with Coriander and Annatto
1 can (15.5 oz.) GOYA® Pinto Beans, undrained
1. Heat oil in medium, heavy-bottomed pot over medium-high heat. Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes. Season meat with Adobo. Add meat to the pot, breaking into small pieces with a wooden spoon. Cook until browned, stirring occasionally, about 8 minutes. Stir in chili powder, cilantro and cumin, cook until fragrant, about 1 minute more.
2. Add 1 cup water, chopped tomatoes (with liquid), beef bouillon and Sazon to pot. Bring tomato mixture to boil. Lower heat to medium-low and simmer, uncovered, until mixture thickens and flavors come together, stirring occasionally, about 1 hour. Stir in beans. Cook until heated through, about 15 minutes more.
3. Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.
Courtesy of allrecipes.com
· 1/2 cup chopped walnuts
· 3 cups chopped cooked chicken
· 1 cup seedless red grapes, halved
· 1 large Gala apple, diced
· 1 cup diced celery
· 1/2 cup mayonnaise
· 1/2 cup honey mustard
Salt and pepper to taste
1. 1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.