Ultimate Sriracha Burgers

Yes, these are the latest craze, but I just had to try them. They did not disappoint! Until recently, we never used sriracha. We didn't know what we were missing!

Source: Oishii
Serves 4

Ingredients:
1.5 lbs lean ground beef
2 Tbsp lite soy sauce
5 Tbsp sriracha, divided
2 tsp fresh ground pepper
4 slices bacon (I used turkey bacon)
1 large sweet onion
3/4 cup blue cheese dressing
4 brioche buns
4 slices swiss cheese
1 tomato, sliced
arugula

Directions:

1. In a large mixing bowl, combine the beef, soy sauce, 2.5 Tbsp sriracha, and the pepper. Do not overmix. Form the mixture into 4 patties and set aside, on a parchment-lined plate, covered, in the refrigerator.


2. Preheat grill to medium high heat. In a medium frying pan, cook bacon over medium-low heat. While bacon is cooking, peel and quarter the onion. Cut each section into 1/4 in. slices. Once the bacon is cooked through, remove the slices from teh pan, cut each in half crosswise, and drain onto paper towls, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over med-low heat until they carmelize, about 20-25 mins.


3. Grill the burgers, turning once, 4-4 1/2 minutes on each side.


4. While the burgers are cooking, combine the blue cheese with the remaining 2 Tbsp sriracha in a small bowl.


5. Lightly toast the buns on the grill during the last minute of cooking time.


6. Assemble burgers. Spread blue cheese mixture on both halves of each bun. Stack a patty, slice of swiss, bacon, onions, slice of tomato and a small handful of arugula between each bun.

Slow Cooker Pulled Pork

This is by far the best pulled pork I have ever had! Thanks Bridget Mc!

Slow Cooker Pulled Pork (spice rub from Cooks Illustrated and The Way The Cookie Crumbles)

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar

1 (6-8 pound) bone-in pork shoulder (I used a pork end roast)
2 cups barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Gyro Burgers

Source: Kraft
Serves 4

Ingredients:
4 frozen meatless burgers (we like Morningstar Farms Grillers)
1/2 cup fat free sour cream (or greek yogurt)
1 clove garlic, peeled and minced
4 medium whole wheat pita breads
2 plum tomatoes, sliced
1 cup shredded lettuce
1/4 of a medium cucumber, chopped (about 1/2 cup)
1/4 cup crumbled low-fat feta cheese

Directions:
Cook burgers according to package directions.
Meanwhile, mix sour cream and garlic until well blended.
Cover pita breads with tomatoes, lettuce and cucumber; drizzle with sour cream sauce. Top each with 1 burger, but in half, and feta cheese.

Panini Florentine

Source: Kraft
Serves 4

Ingredients:
4 small boneless skinless chicken breast halves
1/2 cup Balsamic Vinaigrette Dressing
8 slices whole grain bread
1/4 cup low-fat mayonnaise
1/2 cup fresh spinach leaves
2 roasted red peppers, cut in half
4 slices mozzarella cheese

Directions:
Marinate chicken in dressing in glass dish in refrigerator for 30 minutes.
Cook chicken in skillet on medium heat 5 minutes on each side or until cooked through. (I cooked mine on the George Foreman Grill)
Spread bread with mayo; fill with remaining ingredients to make 4 sandwiches.
Cook in panini press on medium heat 5 minutes or until golden brown.

Lipton Onion Burgers

Ingredients:

1 envelope Lipton Recipe Secrets Onion Soup mix
2 lbs. ground beef
1/2 cup water

Directions:
Combine all ingredients in a large bowl; shape into 8 patties.
Grill or broil until done.

**These are also good with Beefy Onion Soup mix or Onion Mushroom soup mix.

Guac and Roll

Source: The Abs Diet
2 servings

Ingredients:
1 6oz. can or pkg. oil-packed tuna
2/3 cup guacamole
1/4 cup chopped tomatoes
1 tsp lemon juice
1 tbl light mayonnaise
1 tsp ground flaxseed

Directions:
Combine all ingredients and blend thoroughly with a fork.

Tuna Salad

Source: Oxygen magazine

Ingredients:
4 oz. canned tuna in water
2 hard-boiled egg whites
3 tbsp diced celery
1 tbsp balsamic vinegar
1 tbsp lemon juice


In a bowl, mix all ingredients.

Spicy Italian Beef

Source: Crock-Pot Recipe Collection

Ingredients:
1 boneless chuck roast (3-4 lbs.)
1 12oz. jar pepperoncini (or pickled, mild peppers)
1 14.5 oz. can low-sodium beef broth
1 12oz. bottle beer
1 onion, minced
2 tbsp dried italian seasoning
1 loan French bread, cut into thick slices (or any rolls)
10 slices provolone cheese

Directions:
Trim fat from beef and discard. Cut beef, if necessary, to fit in slow cooker, leaving beef as large as possible.
Drain pepperoncini. Pull off stem ends and discard. Add pepperoncini, broth, beer, onion and herb blend to slow cooker; do not stir. Cover; cook on low 8-10 hours.
Remove beef from slow cooker; shred with 2 forks. Return beef to cooking liquid; mix well. Serve on French bread, topped with cheese. Add additional sauce and pepperoncini, if desired.

Makes 8-10 servings.

Sloppy Joes

Source: Fix It and Forget It
Makes 4-6 servings

Ingredients:
1 lb. lean ground beef
1 onion, chopped
3/4 cup ketchup
2 TBL chili sauce
1 TBL worcestershire sauce
1 TBL mustard
1 TBL vinegar
1 TBL sugar
Whole wheat burger buns

Directions:
Brown beef and onion; drain.
Combine all ingredients in slow cooker.
Cover and cook on low 4-5 hours.

Curry Chicken Salad Pockets

Source: Biggest Loser Cookbook

Ingredients:
1.5 TBL low-fat mayonnaise
1 tsp freshly squeezed lime juice
1/2 tsp curry powder
3/4 cup (4 oz.) chopped, cooked chicken breast
1.5 TBL chopped cucumber
1.5 TBL chopped red onion (optional)
Whole wheat pitas, cut in half
Spinach or green leaf lettuce

Directions:
In a medium bowl, combine the mayo, lime juice and curry. Whisk to blend. Add the chicken, cucumber and onion. Mix well.

Spoon the mixture into the pita halves. Add the lettuce and serve immediately.

Egg Salad with Roasted Red Peppers and Capers

Source: Self Magazine

Ingredients
1/4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh parsley
1 tablespoon drained capers
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
8 slices whole-grain bread, lightly toasted
4 leaves romaine lettuce

Directions
Place the eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat.

Reduce heat to medium and simmer for 10 minutes. Remove the eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.

Meanwhile, in a large bowl, combine the next seven ingredients. Mix well. Add the eggs and mix gently to combine.