| Serving Size | ½ of recipe |
| Calories | 369 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Sodium | 1,088 mg |
| Total Carbohydrate | 34 g |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Ingredients | Measures |
|---|---|
| 90% lean ground beef | ½ pound |
| Salt | ½ teaspoon |
| Ground black pepper | ¼ teaspoon |
| Whole wheat hamburger buns | 2 |
| Romaine lettuce leaves | 2 |
| Small tomato, thinly sliced | 1 |
| Red onion, thinly sliced | ¼ |
| Pickle slices | 4 |
Exchanges
3 lean meats; 2 starches; 1 vegetable
Side Suggestions: Oven Fried Potatoes
Preheat oven to 425ÀöF. Wash and scrub 2 medium-sized Yukon gold potatoes. Leave the peel on and slice lengthwise into ¼-inch strips. In a large bowl, toss with 2 teaspoons olive oil, ½ teaspoon salt, and pepper to taste. Place on a nonstick baking pan or sheet and bake for about 30-35 minutes, until golden. Turn potatoes around with a spatula a couple of times during cooking for even browning. Nutrition Info (for ½ of recipe): 189 calories; 33 g carbohydrate; 4 g protein; 5 g fat (1 g sat); 5 g fiber; 594 mg sodium. Exchanges: 2 starches; 1 fat.
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