Monday, November 4, 2013

lightened up diner classics: burger and fries

     I'm always battling that inner-tube/ muffin-top thing around my waist. It's still winning right now, but I'm not giving up. I love, love carbs, but they certainly are not my friend. So, they've gots to go.
     Here's an easy way to fight without foregoing the food you crave: Take a diner classic and turn it into a salad. This week, it's one of my faves... the comforting and delicious burger and fries. Extra-lean ground meat, any type and baked sweet potato fries, homemade or purchased. Lose that bun!
     I bought some fresh, lean beef from our local farmers' market. It's very ugly out, so I'm using the grill pan... inside, where it's cozy and warm. While the patties cook, I placed Alexia sweet potato waffle fries in the oven to bake. They'll be our faux croutons.
My friend, Captain Spatula is helping me in the kitchen
     Make a salad using dark, leafy mixed greens. I'm never going to stop reminding you until everyone steps away from the Iceberg! The darker the green, the more vitamins. Spinach, arugula and baby kale are three of my current faves.
     You can add other stuff to your own salad: tomatoes, hearts of palm, plain artichoke hearts, shredded carrots, roasted peppers... whatever you love. Get creative!
Ingredients
1 pound extra-lean, (90-10) ground beef
2 t. Lawry's seasoned salt
2 t. black pepper
1 T. Worcestershire sauce
1 pound frozen sweet potato fries, (I used Alexia Sweet potato waffle fries)
6 c. dark, leafy salad greens
1 c. shredded carrots
4 Roma tomatoes, cut into wedges
1 15-oz. can hearts of palm, sliced
4 T. fat-free vinaigrette
1 large, fat lemon
Directions
Preheat oven according to sweet potato fries package directions. Shape ground meat into four ounce patties. (They'll cook down to around 3 oz.) Season the burgers with a little Lawry's seasoned salt and lots of freshly ground black pepper. Drop a couple of dashes of Worcestershire sauce on top of each one. This intensifies the flavor. Grill until medium well. Set aside to rest for a minute or two.
Place 1 pound (16 oz.) of frozen fries on a baking sheet and slide into oven. Bake according to package directions. When fries are golden brown and crispy, remove from oven.
Time to build your salads! Pile it up on a large dinner plate... Lots of green! You want at least 1 1/2 cups. Two would be even better.
Top with burger, then perch a few sweet potato fries on top. For dressing, I used a combo of a fat free vinaigrette and a generous squeeze of lemon juice. No oil. Sweet and tart all at once... tastes great with the bitter greens and sweet potatoes. Use 1 T. of dressing for each serving, then squeeze lemon over everything. Time to gobble it up!
Serves 4. WW Points Plus: 7 for the entire meal!

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