Build a Leaner Burger With Buffalo

From Health magazine

Supertasty (and lean) buffalo meat elevates this recipe for Buffalo Burgers With Red Cabbage Slaw, adapted from Bobby Flay’s Grill It!.

Prep: 30 minutes
Cook: 7 minutes
Makes 4 servings

Ingredients:
Pickled Okra Russian Dressing
½ cup reduced-fat mayonnaise
1½ tablespoons ketchup
1 tablespoon Dijon mustard
3 tablespoons finely chopped red onion
¼ cup finely diced pickled okra
2½ tablespoons finely chopped fresh flat-leaf parsley
Pinch of freshly ground black pepper

Red-Cabbage Slaw
¼ cup rice wine vinegar
2 teaspoons honey
1 tablespoon canola oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ small head of red cabbage, shredded (4 cups)
1 large carrot, shredded (1⁄2 cup)

Burger
1 pound ground buffalo (bison)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 (¼-inch-thick) slices Gruyère (4 ounces)
4 hamburger buns

Instructions:
1. To make Pickled Okra Russian Dressing: Combine dressing ingredients; cover and refrigerate for at least 30 minutes.

2. To make Red Cabbage Slaw: Whisk together vinegar, honey, oil, salt, and pepper in a large bowl. Add cabbage and carrot; toss to combine. Let sit at room temperature for at least 15 minutes.

3. Prepare grill.

4. Form the ground buffalo into 4 (½-inch-thick) patties. Season with salt and pepper. Grill 3 to 4 minutes or until golden brown. Flip the burgers and continue cooking them 3 more minutes or until a meat thermometer reaches 160 degrees (medium).

5. Place a slice of Gruyère on each burger, then close the grill lid. Cook about 1 minute or until cheese begins to melt.

6. Spread 1 tablespoon of the Pickled Okra Russian Dressing on the tops and bottoms of each bun. Place a burger on the bottom half of each bun, top with Red Cabbage Slaw, and cover with top of bun. Serve immediately. (Serving size: 1 burger with about ¼ cup slaw and 1 tablespoon Russian dressing)

Nutrition:
Calories 503; Fat 21g (sat 8g, mono 5g, poly 3g); Cholesterol 86mg; Protein 38g; Carbohydrate 41g; Sugars 12g; Fiber 4g; Iron 5mg; Sodium 943mg; Calcium 400mg

Adapted from Bobby Flay’s Grill It!. Copyright © 2008 by Boy Meets Grill. Photographs Copyright © 2008 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House Inc.

Last Updated: February 20, 2009
Filed Under: Healthy Cooking

Quick, Low-Calorie Summer Supper: BLT on a Bun

By Frances A. Largeman-Roth, RD
From Health magazine

If you’ve got hamburger buns + turkey bacon + tomato + avocado, you’ve got one of our favorite simple summer recipes: BLT on a Bun.

Everyone has leftover hamburger buns this time of year. Don’t let those buns go to waste—use them for this tasty take on a BLT!

• Cook 2 pieces of turkey bacon per person, according to package directions, and drain on a paper towel.
  
• Slice the tomato and the avocado; set aside.
• Toast the buns in the oven or toaster oven at 350° until golden.
• Spread a thin layer of reduced-fat mayonnaise on the top and bottom of the buns.
  
• Layer 2 slices of bacon on each bottom bun, and top with tomato and avocado slices. If you have lettuce on hand, add a layer of that, too.

Last Updated: March 19, 2009

Filed Under: Healthy Cooking

Low-Calorie Grilled Shrimp Salad

By Laraine Perri
From Health magazine

Juicy watermelon, tangy feta, and firm grilled shrimp make this recipe a summery star.

Prep: 20 minutes
Cook: 4 minutes
Makes 4 servings

Ingredients:
1 pound large shrimp, peeled and deveined (21–25 count)
1 tablespoon, plus 2 teaspoons olive oil, divided
3⁄4 teaspoon
kosher salt, divided
1⁄4 teaspoon freshly ground black pepper, plus more to taste
Olive oil cooking spray
2 tablespoons fresh lime juice
1 teaspoon honey
1⁄2 small red onion, thinly sliced
1⁄4 cup sliced fresh mint, divided
4 cups arugula
8 (4-inch) seedless watermelon wedges
4 ounces crumbled feta cheese

Instructions:
1. Preheat grill or grill pan to medium-high.

2. Toss shrimp with 2 teaspoons olive oil. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.

3. In a small bowl, whisk together lime juice, honey, remaining 1⁄2 teaspoon salt, and more pepper to taste. Whisk in remaining 1 tablespoon olive oil.

4. In a medium bowl, combine red onion and 2 tablespoons mint. Add dressing, and toss gently. To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1⁄4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately. (Serving size: about 6 shrimp, 1⁄4 of the watermelon mixture, and 1 cup arugula)

Nutrition:
Calories 273; Fat 13g (sat 5g, mono 6g, poly 1g); Cholesterol 193mg; Protein 23g; Carbohydrate 17g; Sugars 13g; Fiber 1g; Iron 4mg; Sodium 728mg; Calcium 223mg
(PHOTO: YUNHEE KIM)

Last Updated: February 20, 2009
Filed Under: Healthy Cooking

Beyond Guacamole: Vitamin-Rich Grapefruit-Avocado Salad

By Steve Petusevsky
From Health magazine

To remove the citrus fruits’ bitter white pith for this fresh recipe, cut the peel away with a sharp knife. This recipe makes more dressing than you’ll need; you can refrigerate the extra for up to 5 days.

Prep: 18 minutes
Makes 4 servings

Ingredients:
1/3 cup orange juice
1/3 cup extra-virgin olive oil
3 tablespoons lime juice
2 tablespoons honey
1 medium halved peeled avocado, seeded and cut into 1/2-inch chunks
1 peeled pink grapefruit, cut into sections
1 peeled navel orange, cut into sections
1/2 red pepper, chopped
4 minced green onions
4 cups field greens

Instructions:
1. Combine first 4 ingredients (through honey) in a food processor or blender, or use a handheld immersion blender, and process for 1 minute until the mixture is smooth and creamy.

2. Combine the remaining ingredients (except the greens) in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic). Toss with half of the dressing to moisten. Serve over field greens. (Serving size: 1 cup greens, about 1/2 cup grapefruit mixture, and 2 tablespoons dressing.)

Nutrition:
Calories 234; Fat 17g (sat 2g,mono 12g,poly 2g); Protein 3g; Cholesterol 0mg; Calcium 75mg; Sodium 21mg; Fiber 7g; Iron 2mg; Carbohydrate 23g

Last Updated: February 20, 2009
Filed Under: Healthy Cooking

Delicious Vegan Recipes

A vegan diet—one that eliminates animal products of any kind—requires a little creativity in the kitchen. Even if you’re not ready give up your Brie, try these vegan recipes that are just as tasty as they are healthy. View the slideshow: http://slideshows.health.com/slide_shows/10429/slides/11803

The Post Punk Kitchen in an excellent resource for vegans. http://www.theppk.com/

Last Updated: February 9, 2009
Filed Under: Healthy Cooking

Bethenny Frankel’s Skinny Girl Recipes

Low-fat chocolate chip cookies? Low-cal mojitos?

Celebrity chef Bethenny Frankel is a pro at turning fattening recipes into lean and mean meals, using all-natural ingredients. See how she turns your guilty pleasures into diet-friendly treats.

View the slideshow of recipes she created for her celebrity clients: http://slideshows.health.com/slide_shows/10464/slides/11958

Last Updated: February 26, 2009
Filed Under: Healthy Cooking

4 Hearty Whole-Grain Recipes

Whole grains are part of any healthy diet. Not only do they fight cardiovascular disease, but they’re also full of figure-friendly fiber. A 2003 Harvard study found that women who consumed more whole grains consistently weighed less than women who didn’t include as many whole grains in their diet. But with nearly every package in the grocery store boasting “whole-grain” and “high-fiber” products, how are you supposed to choose? Simple—just try these four easy ways to get your grains with a gourmet taste. View the slideshow: http://slideshows.health.com/slide_shows/10472/slides/12011

Last Updated: March 12, 2009
Filed Under: Healthy Cooking

Age-Proof Diet Tips and Recipes

As our bodies age, they require meals that consist of more than just Pringles and Dr Pepper. You need to put the healthiest fuel possible in your body to help prevent chronic diseases and bring back the energy you had in your 20s. Read which foods will keep you feeling your best at any age. View the slideshow: http://slideshows.health.com/slide_shows/10433/slides/11840

• Meal plan for your 30s (http://slideshows.health.com/slide_shows/10433/slides/11840)
• Meal plan for your 40s (http://slideshows.health.com/slide_shows/10433/slides/11843)
• Meal plan for your 50s and beyond (http://slideshows.health.com/slide_shows/10433/slides/11795)

Last Updated: February 26, 2009
Filed Under: Healthy Cooking

Got Beer? We’ve Got Recipes

Got Beer? We’ve Got Recipes

By Mara Betsch

If you are like most Irish folk (or even like those who pretend to be Irish for one day of the year), the most prevalent food at your St. Patrick’s Day party isn’t really food at all, but stout beer. Though tasty brews won’t do your waistline any favors, they do contain hops, malt, and herbs that provide rich flavor to breads, meats, and more. Use your leftover beer in these delicious, nutrient-rich recipes. View the slideshow: http://slideshows.health.com/slide_shows/10478/slides/12079

Last Updated: March 13, 2009
Filed Under: Healthy Cooking