Tex-Mex Veggie Burgers and Tomato & Basil Brushetta

340 Calories per Burger

About 120 Calories per 2 Pieces

Tonight I made these awesome Tex-Mex veggie burgers. The recipe uses Boca Burgers which I've always loved. I won't lie, they don't really taste like you're eating an actual hamburger, but they're still really good- and super low cal if you get the Original or Vegan ones. The hubs and I both really like this meal alot. In fact, this is actually the second time I've made it. I didn't take pictures the first time, so I thought I'd share the info this time around. I decided to make the Burshetta because I saw a picture of it and thought it'd be good. It's honestly not the most healthified thing in the world, but you gotta treat yourself every now and then. The crackers are about 80 calories per 2 pieces so that's where the majority of the calories come from. The feta cheese isn't that bad because I used reduced fat and the veggies have hardly any calories at all. The hubs and I give this meal 4 or 5 stars. 

Tex-Mex Burgers:

prep time:25 min

start to finish:25 min

makes:2 servings

1/2	cup frozen whole kernel corn
1/4	cup finely chopped red bell pepper
1	tablespoon cider vinegar
1/4	teaspoon chili powder
1/8	teaspoon ground cumin
2	frozen soy-protein vegetable burgers
2	whole wheat pita breads (6 inch), cut in half to form pockets
2	tablespoons reduced-fat sour cream

1.	Heat gas or charcoal grill. In 1-quart saucepan, mix corn, bell pepper, vinegar, chili powder and cumin. Heat to boiling. Reduce heat to medium-low; cook about 5 minutes or until vegetables are crisp-tender.
2.	Place burgers on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until thoroughly heated.
3.	Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture and sour cream.

Nutritional Information

1 Serving: Calories 340 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol10mg; Sodium 700mg; Total Carbohydrate 50g (Dietary Fiber 9g, Sugars 8g); Protein 18g Percent Daily Value*: Vitamin A 30%; Vitamin C 35%; Calcium 15%; Iron 20% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com

Tomato & Basil Brushetta:

1 large ripe tomato, cut into 1/4 inch diced

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh basil

1 tablespoon extra virgin  olive oil

1 colve garlic, minced

1/8 teaspoon each: Salt and freshly ground black pepper

21 New York Style Panetini (oven baked Italian toast)

Mix all ingredients except Panetini. Spoon mixture onto Panetini. 

*For a little fancy flair, I added about 1/4 cup of Feta cheese :) 

Shrimp Scampi with Rice

290 Calories per 3/4 cup

Everyone loves shrimp scampi, and this recipe is pretty good- but it has its downfalls. The serving size is really small and the rice that I used didn't really yield that much- so I had to whip up some couscous to go with it so that it would be a more filling/bigger meal. If you're looking for a scampi recipe- this is a good one, but I'm more interested in recipes that are complete meals. That's the easiest way to control the calories, but if you're just looking for an easy way to make scampi and then add your own sides, then use this one- the shrimp were really good and it was quick and easy. The recipe says in the directions "until the butter melts" but it does not call for butter. I just ignored that part and used extra virgin olive oil. 

prep time:10 min

start to finish:20 min

makes:4 servings (3/4 cup each)

1	box (10 oz) frozen white & wild rice (with green beans)
2	teaspoons olive oil
2	cloves garlic, finely chopped
1/2	lb uncooked deveined peeled medium (31 to 35 count) shrimp
2	tablespoons dry white wine or chicken broth
1	tablespoon chopped fresh or 1 teaspoon parsley flakes

1.	In 2-quart saucepan, make rice as directed on box.
2.	In 8-inch skillet, heat oil and garlic over medium-high heat until butter is melted. Add shrimp; cook and stir 3 to 4 minutes or until shrimp are pink. Stir in wine and parsley. Cook 1 minute.
3.	To serve, spoon rice onto serving platter; top with shrimp and juices from skillet.

Nutritional Information

1 Serving: Calories 290 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 80mg;Sodium 95mg; Total Carbohydrate 51g (Dietary Fiber 1g, Sugars 0g); Protein 13g Percent Daily Value*: Vitamin A4%; Vitamin C 2%; Calcium 4%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0Vegetable Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet

Source: eatbetteramerica.com