Mushroomandhorseradishhamburgersreducedfat Food

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VEGGIE PACKED CHEESY CHICKEN SALAD (REDUCED FAT)



Veggie Packed Cheesy Chicken Salad (Reduced Fat) image

I came up with this when I was looking to use up a cooked chicken breast I had in the fridge. I wanted an easy lunch but something healthy and tasty too. I usually eat this with two lightly "buttered" (with low fat margarine) slices of bread but it is also good served on a bed of mixed lettuce leaves. The cooking time includes the chilling time.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 9

1 cup cooked boneless skinless chicken breast, cubed
1/4 cup celery, finely chopped
1/4 cup carrot, shaved into ribbons
1/2 cup Baby Spinach, roughly chopped
2 1/2 tablespoons fat-free mayonnaise
2 tablespoons nonfat sour cream
1/8 teaspoon dried parsley
2 teaspoons Dijon mustard
1/4 cup reduced-fat sharp cheddar cheese, shredded

Steps:

  • Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
  • Chill in the fridge for at least 30 minutes but you could do it the night before.
  • Serve.

MUSHROOM AND BEEF BURGERS



Mushroom and Beef Burgers image

These hamburgers - cut through with roasted mushrooms - are inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. The recipe came to The Times in 2013, in Martha Rose Shulman's "Recipes for Health" column. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.

Provided by Martha Rose Shulman

Categories     dinner, easy, sandwiches, main course

Time 50m

Yield Eight 4.5-ounce patties or six 6-ounce patties

Number Of Ingredients 9

1 pound lean ground beef
1 pound roasted mushroom base
1/2 cup finely chopped onion
Salt and freshly ground pepper to taste
1/2 teaspoon Worcestershire sauce
1/2 cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
1 egg
Canola or grapeseed oil for the pan (1 to 2 tablespoons)
Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings

Steps:

  • In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
  • Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 1 gram

EASY SCALLOPED POTATOES WITH HAM AND HAVARTI - REDUCED FAT



Easy Scalloped Potatoes With Ham and Havarti - Reduced Fat image

Scalloped potatoes made with reduced fat cream of mushroom soup. The havarti cheese helps to create a creamy texture. Can be used as a side dish or one dish meal.

Provided by Melissa H

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

5 -6 medium baking potatoes, peeled and sliced thinly (use a high starch, low moisture potato for best results)
3 -4 green onions, diced (may substitue a small onion diced)
8 ounces ham, sliced in 1/4-inch to 1/3-inch thickeness, trimmed and diced (I prefer Black Forrest Ham)
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1/2 cup 1% low-fat milk
3 slices havarti cheese, diced
kosher salt
black pepper

Steps:

  • Mix the 98% Fat Free Cream of Mushroom Soup with the milk until well blended.
  • Butter the bottom of a 2 qt baking dish.
  • Put aside 1/3 of the havarti cheese to place on top of the casserole.
  • Place an even layer of potatoes on bottom of buttered baking dish, season with small amount of salt and pepper, layer ham, onions, cheese and the soup/milk mixture. Repeat layers until all ingredients are used. Top with the remaining 1/3 of havarti cheese.
  • Cover the casserole and bake at 350 degrees for 60 minutes. Remove cover and bake another 15-30 minutes until potatoes are tender and top of dish is light golden brown.

GOURMET HORSERADISH HAMBURGERS



Gourmet Horseradish Hamburgers image

Since my hubby is from the horseradish capital of the world, I had to post this recipe! Found in the 1988 version of Favorite Foods from Century 21 (a cookbook I got from Grandma).

Provided by januarybride

Categories     Meat

Time 20m

Yield 8-10 burgers, 6-8 serving(s)

Number Of Ingredients 9

2 lbs ground beef (leaner the better)
1 cup soft breadcrumbs
6 tablespoons ketchup
4 teaspoons mustard
1/4 cup milk
1 teaspoon Worcestershire sauce
4 teaspoons horseradish
2 teaspoons salt
1 onion, finely minced

Steps:

  • Combine beef and bread crumbs. Then add remaining ingredients and mix well. Form into 8-10 patties. Pan fry to desired doneness (recommended medium to medium-well).

Nutrition Facts : Calories 479.6, Fat 29.9, SaturatedFat 9.6, Cholesterol 104.2, Sodium 2975.8, Carbohydrate 17.8, Fiber 6.1, Sugar 6.2, Protein 36.6

MUSHROOM BURGERS



Mushroom Burgers image

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
Sliced tomatoes and mayonnaise, optional

Steps:

  • In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

LOW FAT BEEF AND MUSHROOM BURGERS



Low Fat Beef and Mushroom Burgers image

The meat is extended with mushrooms here, for extra fibre. DH isn't keen on mushrooms, but loves these little babies. We love these served in pita bread for a really great tasting low fat/low cholesterol dinner.

Provided by Noo8820

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 small onion, chopped
2 cups small cup mushrooms
450 g lean minced beef
1 cup fresh wholemeal breadcrumbs
1 teaspoon dried mixed herbs
1 tablespoon tomato paste
flour, for shaping
salt and pepper

Steps:

  • Place the onion and mushrooms in a food processor and whizz until finely chopped. Add the beef, breadcrumbs, herbs, tomato paste and seasonings. Process for a few seconds until the mixture binds together but still has some texture.
  • Divide the mixture into patties ( I sometimes make lots of smaller ones as opposed to a few large ones, as they are easier to cook and stuff into pita bread that way!) and press into burger shapes with lightly floured hands.
  • Cook the burgers in a non stick frying pan, or under a hot grill , turning once, until evenly cooked.
  • NB. Please be aware that the mixture is quite soft, so you will need to handle carefully to prevent the burger from breaking up while cooking.

Nutrition Facts : Calories 287.9, Fat 17.4, SaturatedFat 6.7, Cholesterol 76.5, Sodium 160.4, Carbohydrate 8.7, Fiber 1.1, Sugar 2.4, Protein 23.3

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