Stuffed Cheeseburgers

Stuffed Cheeseburgers
Cook time
Total time
Serves: 4
  • 1 pound Laura’s Lean Beef 96% Lean Ground Sirloin
  • ¼ cup finely minced onion
  • ¼ cup chopped parsley
  • 2 ounces reduced fat Monterey Jack cheese, cut into 4 even ½-ounce pieces
  • 4 slices reduced calorie oatmeal bread
  • 2 tomatoes, sliced
  • 4 lettuce leaves
  1. Mix beef with onion and parsley and divide beef into 4 equal portions. Divide each individual portion in half so you have 8 equal portions.
  2. Flatten 4 portions into rounds. Place a ½-ounce piece of cheese on top of each round. Flatten the remaining 4 portions of beef into rounds, place on top of cheese then seal edges of rounds together, sealing cheese in.
  3. Grill (covered with grill lid) at 400-450°F about 5-7 minutes on each side or to desired degree of doneness.
  4. To serve, place each burger on top of one slice of reduced calorie (45 calories per slice) bread. Top each burger with lettuce and sliced tomatoes and serve immediately.

Pita Nachos with Mango Salsa

Recipe from the Recipe Rehab book

Pita Nachos with Mango Salsa
Serves: 6
  • Mango-Tomato Salsa :
  • 1 ripe mango, halved, pitted, peeled, and diced
  • 2 medium tomatoes, finely chopped
  • ½ medium red onion, finely chopped
  • 1 jalapeno, halved, seeded if desired, and minced
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • Juice and finely grated zest of 1 lime
  • ¼ teaspoon kosher salt
  • Nachos:
  • 6 pieces reduced-carb whole wheat pita bread
  • Nonstick cooking spray
  • 2 teaspoons ground cumin
  • ½ pound grilled skinless, boneless chicken breast, cubed
  • 1 (15-ounce) can low-sodium black beans, drained and rinsed
  • 2 cups reduced-fat shredded Monterey Jack cheese
  • 1 cup nonfat plain Greek-style yogurt
  • Juice and finely grated zest of 1 lime
  • ¼ teaspoon kosher salt
  1. To prepare the salsa, in a mixing bowl combine the mango, tomato, onion, jalapeno, garlic, cilantro, lime juice, zest, and salt. Toss to mix the ingredients together. Set aside to allow the flavors to come together.
  2. To prepare the nachos, preheat the oven to 300?F. Halve each pita bread horizontally, to separate the top and bottom half of the pita, to make 12 rounds. Cut each round into 8 wedges.
  3. Arrange the pita triangles in a single layer on two baking pans. Lightly spray the pita with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.
  4. Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle on the cheese. Bake for 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.
  5. To serve: Put the nachos on a serving platter and top with a dollop of the lime-yogurt sauce and a few spoonfuls of the salsa.