Turkey Sliders
1 lb (500 g) lean ground turkey
1/4 cup (60 ml) oat bran
3 tbsp (45 ml) prepared mustard
2 tbsp (25 ml) grated onion
1 tbsp (15 ml) finely chopped fresh sage
½ tsp (2 ml) salt-free herb and garlic seasoning
¼ tsp (1 ml) smoked or regular paprika
16 whole wheat slider buns or mini pitas
1 container of four regular sized bocconcini cheese balls
16 cherry tomatoes, sliced into three rounds each
8 tsp (40 ml) prepared mustard
· Combine turkey, oat bran, 3 tbsp (45 ml) prepared mustard, onion, sage, seasoning, paprika and pepper in a mixing bowl.
· Make into 16 3” (7.5 cm) patties.
· Let rest 15 minutes in refrigerator to firm up.
· Lightly spray a non-stick pan with a non-stick cooking spray. Heat over medium to medium low.
· Cook patties four to five minutes per side or until internal temperature reaches 1650 F (760 C).
· Slice each bocconcini cheese ball into four rounds. Place one slice on each pattie. Let melt.
· Place a pattie on each bun half or in a pita.
· Top each with tomato slices.
· Spread ½ tsp (2 ml) prepared mustard on top half of bun. Place bun on top of pattie.
Serves 8 (two sliders each).
Per serving ( two slider patties 247.0 g): 504.4 calories, 28.1 g protein, 74.6 g carbohydrates, 10.3 g fiber, 1.3 g sugar, 13.1 g fat, 4.6 g saturated fat, 0.2 g trans fat, 61.6 mg cholesterol, 881.4 mg sodium.
Per serving (one slider pattie 123.5 g): 252.2 calories, 14.0 g protein, 37.3 g carbohydrates, 5.1 g fiber, 0.7 g sugar, 6.5 g fat, 2.3 g saturated fat, 0.1 g trans fat, 30.8 mg cholesterol, 440.7 mg sodium.
Bumble Bee Brownies Total Prep: 1 hour 30 mins
Serves: 24, 1 2”/5cm square ea
250 ml granulated sugar 1 cup
75 ml salt free, non hydrogenated tub margarine 1/3 cup
50 ml buttermilk ¼ cup
25 ml honey mustard 2 tbsp
175 ml cocoa ¾ cup
2 large eggs, lightly beaten 2
10 ml vanilla 2 tsp
300 ml all purpose flour 1 ¼ cups
2 ml baking soda ¼ tsp
250 g low fat cream cheese 8 oz
25 ml buttermilk 2 tbsp
25 ml honey mustard 2 tbsp
25 ml creamed honey 2 tbsp
75 ml semi sweet chocolate chips 1/3 cup
In
1. Preheat oven to 180⁰/350⁰
2. Lightly spray a 22cmx34cm/9”x13” baking pan with a non stick cooking spray.
3. In a medium saucepan combine the sugar, margarine, buttermilk and mustard. Cook and sitr over medium heat until it comes to boil, immediately remove from heat.
4. Stir in eggs.
5. Stir in vanilla.
6. Mix in flour and baking soda just until combined.
7. Spoon batter into pan and bake for 16-18 minutes or until the brownies are set when pressed lightly pressed on top with finger, bur still look wet op top and a bit tacky to the touch.
8. Remove from oven, cool well on cooling rack.
9. In a bowl combine cream cheese, buttermilk, mustard and honey. Using an electric mixer, beat until creamy. Spread on cooled brownies.
10. In a small microwave safe bowl melt chocolate chips on high, uncovered, stirring every 20 seconds until melted and smooth. Spoon into a plastic sandwich bag or snack bag. Cut a small tip off the corner of the bag and gently squeeze lines back and forth over brownies.
