|Serving Size||½ of recipe|
|Total Fat||14.5 g|
|Saturated Fat||5.5 g|
|Sodium||449 mg |
|Total Carbohydrate||27 g|
|Dietary Fiber||3.5 g|
|Reduced-fat sour cream||2 tablespoons |
Dijon mustard||2 tablespoons |
Fresh dill, chopped||1 tablespoon|
90% lean ground beef
||½ pound |
|Whole-wheat burger buns, toasted
| Tomato, sliced
| Lettuce||2 leaves |
- Combine sour cream, mustard, and dill in a medium bowl. Remove 2 tablespoons of the mustard-dill mixture and reserve for later. Gently combine remaining mustard-dill mixture and beef, and form into 2 (approximately ½-inch thick) burger patties.
- Prepare indoor or outdoor grill and coat with cooking spray. Grill burgers 6-8 minutes per side, until cooked through. Arrange mustard-dill sauce, burgers, tomato slices, and lettuce on burger buns and serve.
3 medium-fat meats; 2 starches
Prepare 2 ounces elbow macaroni according to package directions and rinse with cold water. Cool. Combine cooked macaroni with 1 stalk diced celery, 2 tablespoons minced red onion, and 1 seeded and finely chopped plum tomato. Gently toss macaroni mixture with 1 tablespoon reduced-fat mayonnaise and 1 teaspoon cider or other light-colored vinegar. Season with 1/8 teaspoon salt and freshly ground black pepper to taste. Nutrition Info (for ½ of recipe): 141 calories; 26 g carbohydrate; 3 g protein; 3 g fat (0.5 g sat); 4 g fiber; 226 mg sodium. Exchanges: 1 starch; 1 vegetable; 0.5 fat.
Please be aware that this information is provided to supplement the care
provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a
EBSCO Publishing All rights reserved.