Caprese Salad with Balsamic Reduction

 

Caprese Salad with Balsamic Reduction

Caprese Salad with Balsamic Reduction

 

2 cups grape tomatoes, sliced in half (12 oz)

2 cups mozzarella pearls (8 oz)

¼ cup fresh basil leaves

3 tbsp balsamic reduction

Salt to taste

Pepper to taste

 

Place tomatoes and mozzarella pearls in a bowl.  Tear basil leaves and sprinkle over top.  Toss with balsamic reduction, salt and pepper.

Serve immediately.  Store leftovers in the refrigerator for up to 3 days.

 

4 servings, 230 calories per serving

 

Lemon Herb Chicken Burgers

Lemon Herb Chicken Burgers
Lemon Herb Chicken Burgers

 

 

 

 

 

 

Lemon Herb Chicken Burgers

 

1 lb ground chicken breast

1 tsp onion powder

¼ tsp minced garlic

1 ½ tbsp dried parsley

½ tsp dried thyme

2 tbsp lemon juice

Salt and pepper to taste

1 tbsp Homemade Thousand Island Salad Dressing

4 slices Sargento Ultra Thin sliced swiss cheese

4 slices tomato

4 leaves romaine lettuce

4  whole-wheat hamburger buns

 

Mix the first 7 ingredients (chicken through salt/pepper) in a bowl until thoroughly incorporated.  Shape into 4 patties. Cook in pan preheated pan 5-7 minutes on each side until the internal temperature reaches 165℉.  Top each patty with 1 slice of swiss cheese, 1 tablespoon Thousand Island, tomato and lettuce. Serve on a whole-wheat bun.

 

4 servings, 395 calories per serving

Hack:  Place burgers on a cookie sheet and place them in the freezer until frozen.  Put individually into sealable sandwich bags and then into a sealable freezer bag or freezer container.  The rolls can also be frozen in the same manner.

Hack:  To extend the shelf life of romaine, separate leave and wash.  Dry in a salad spinner or with paper towels.  Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture.  Replace paper towels if they become soggy.