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RECIPES- Main Meals (Starters/Appetisers)

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Laura_beau
Laura_beau Posts: 1,029 Member
in Social Groups
Post your ideas and recipes for appetisers/starters here :o)

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  • rachemn
    rachemn Posts: 407 Member
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    Turkey Chili Cheeseburgers

    16 ounces ground turkey
    1 tablespoon chili powder
    1 teaspoon cumin
    1 teaspoon Montreal steak seasoning
    1 teaspoon salt
    2 ounces onion, chopped, 1/2 medium
    2 cloves garlic, minced
    1/2 teaspoon Siracha
    4 ounces 2% shredded cheddar cheese

    Mix all of the ingredients well and divide into 4 patties. Grill or pan fry.

    Spicy Turkey Chili Cheeseburgers - 180 calories each - 30 grams of protein - 3 grams of carbs - 1 gram fiber - 2 net grams of carbs
  • Chood5
    Chood5 Posts: 259 Member
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    Turkey Chili Cheeseburgers

    16 ounces ground turkey
    1 tablespoon chili powder
    1 teaspoon cumin
    1 teaspoon Montreal steak seasoning
    1 teaspoon salt
    2 ounces onion, chopped, 1/2 medium
    2 cloves garlic, minced
    1/2 teaspoon Siracha
    4 ounces 2% shredded cheddar cheese

    Mix all of the ingredients well and divide into 4 patties. Grill or pan fry.

    Spicy Turkey Chili Cheeseburgers - 180 calories each - 30 grams of protein - 3 grams of carbs - 1 gram fiber - 2 net grams of carbs


    This sounds awesome. I'll have to try it soon
  • NiciS72
    NiciS72 Posts: 1,043 Member
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    This one was awesome, low carb/calorie and high in protein. I'll be making this again for sure. Enjoy:

    Lemon-Rosemary Chicken Breasts

    http://www.myrecipes.com/recipe/lemon-rosemary-chicken-breasts-10000001981777/

    Ingredients

    1 1/2 tablespoons olive oil $
    1/2 teaspoon salt, divided $
    1/2 teaspoon black pepper, divided $
    4 (8-ounce) bone-in chicken breast halves, skinned $
    1 1/2 cups fat-free, less-sodium chicken broth $
    1/3 cup fresh lemon juice $
    1 rosemary sprig

    Preparation

    1. Preheat oven to 375°.
    2. Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13 x 9–inch baking dish. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; cover and let stand 15 minutes.
    3. Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. Discard rosemary sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with chicken.

    Wendy Collett, Cooking Light
    MAY 2010

    Nutritional Information
    Amount per serving

    Calories: 230
    Fat: 8.9g
    Saturated fat: 1.8g
    Monounsaturated fat: 5g
    Polyunsaturated fat: 1.4g
    Protein: 33.4g
    Carbohydrate: 2.3g
    Fiber: 0.5g
    Cholesterol: 89mg
    Iron: 1.3mg
    Sodium: 518mg
    Calcium: 24mg

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