So savory and sooooo tasty ! Cooking the onion right in the burgers is a nice touch and there is sooooo much flavor from the grilled onion.

Grilled Onion Burgers

4 servings
320 calories per serving

1 large onion
1 lb. extra lean ground beef
1 ½ t garlic powder
4 slices low fat Swiss cheese
2 t oil
4 slices thick, hearty bread, toasted
Salt and pepper to taste

Peel onion and cut off 4 ¼ inch thick slices. Shape meat into patties and sprinkle with salt, pepper and garlic powder and then press one onion slice into each burger and shape meat around the onion so it is even with the meat. Place burger onion side down on a hot grill and cook 5 minutes. Flip burger and cook another 5 minutes. Top with cheese during the last minute of grilling.

Using a pressure cooker to cook the meat means you get a super, super tender shredded meat which is just perfect for a steak burrito. This is an exceptionally good meal. Serve with some avocado slices, no fat sour cream and salsa for even more flavor.

BBQ Burritos

6 servings
350 calories per serving

1 lb. London broil or other lean sirloin steak
6 flour tortillas (80 calorie Smart and Delicious)
1 c shredded low fat cheddar cheese
1 medium onion, chopped
1 medium tomato, chopped
1 medium avocado, chopped
¾ c barbecue sauce
Pam

Marinade – mix together
1 5.5 oz. can spicy V-8 juice
2 T lime juice
1 T oil
½ t salt
¼ t black pepper
½ t ground cumin
½ t chili powder

Pierce beef with a fork several times. Mix marinade and place in a zip loc – add the beef and coat well and then refrigerate 8-24 hours. Pressure cook mat for 1 hours. (you can also crock pot this for 8-10 hours). Let rest 5 minutes and then using 2 forks, shred the meat. Mix in a bit of the left over juices. Preheat oven to 450 degrees (don’t mistakenly set it on BROIL like I did and then burn the holy heck out of your first batch! Thanks for help with the recon mission, Lisa ! LOL) Microwave tortillas 30 seconds or so to warm them slightly. Place beef, cheese, onion, and tomato in each wrap and fold all four sides. Place folded side down in a baking pan sprayed with Pam. Brush with barbecue sauce and bake 4-6 minutes. Serve with a slice of avocado on the top. Optionally add sour cream and salsa for even more flavor.

Surf and term usually includes a large portion of meat and a lobster tail dripping in butter. If you’re looking for a healthier alternative, try a Skinny Surf and Turf with a lean piece of filet mignon and some Lemon Shrimp. Just as good, much lower fat, and a perfect celebration meal.

Skinny Surf and Turf

2 servings
346 calories per serving

2 4 oz. filet mignons
Garlic powder
Salt and pepper to taste
I Can’t Believe it’s Not Butter Spray

Add 2 servings of LEMON SHRIMP for the perfect ‘surf’ !

Preheat grill. Sprinkle meat with garlic, salt and pepper. Grill a couple of minutes each side or until desired temperature. When done, spritz with ICBINB Spray.

This dish is a FAVORITE of mine when I go to Asian restaurants. Now I’ve recreated it at home ! I’ve added some more veggies that you usually get in the restaurant dish and it makes it a nice complete meal. This tastes so authentic and so delicious !

Beef Chow Fun

4 servings
385 calories per serving

8 oz. rice noodles (pad thai work great – the wider the better, but whatever you can find !)
1/2 c beef broth
4 teaspoons black bean garlic sauce (available in the Asian section of your market)
1 T soy sauce
2 t brown sugar
2 t cornstarch
4 t peanut oil
1 teaspoon minced ginger
1 small onion, thinly sliced
5 ½ c sliced and cut stir fry veggies (snow pea pods, carrots, broccoli, celery) (if using frozen, thaw them)
1/2 c water, divided
8 ounces sirloin steak, cut into thin slices
¼ c douchi (fermented black beans available at your local Asian market)

Prepare noodles according to package instructions then rinse in cold water and drain and set aside. Mix Sherry, sauces, sugar and cornstarch and set aside. Heat 2 t oil in a non stick skillet and cook ginger 30 seconds. Add onion and cook 5 minutes or until softened up a bit then add the rest of the veggies plus ¼ c water. Cover and cook 5 minutes or until the veggies are softened a bit. Add the veggies to the noodles and wipe out your pan. Add 2 t oil to the pan and cook steak 3-4 minutes to brown it then add in the cornstarch and cook 2 minutes to thicken the sauce. Now add the veggies and noodles to the pan with ¼ c water and the fermented black beans. Heat through for about 2-3 minutes and serve immediately.

I just love meatball soup and when you use the frozen prepared meatballs, it takes all the hard work out of it. Just heat up some broth, add meatballs and some veggies and you have a great complete meal. Here is one of my favorite ways to serve.

Meatball and Escarole Soup

4 servings
315 calories per serving

24 frozen cocktail meatballs
8 c chicken broth
1 6.5 oz. can sliced mushrooms, drained
4 c cleaned and torn escarole leaves
1 c shredded or julienned carrot
Salt and pepper to taste
1 t garlic powder
1 T dry minced onion
½ t oregano flakes
½ t parsley flakes

Mix all together and bring to a boil. Lower heat and simmer 10 minutes.

This is your classic French dip with a twist – you add some sauteed peppers and onions to make an already good sandwich just GREAT ! You will find yourself making this one again and again !

French Dip Sandwich

4 servings
278 calories per serving

1 jar au jus gravy
32 slices thin sliced deli roast beef (Oscar Mayer pre-packaged meats are great)
4 small Club rolls
1 small onion, sliced
1 bell pepper, sliced
Pam

Saute onion and pepper in a pan sprayed with Pam. Add a tablespoon of water at a time if needed to keep moist. Cook until veggies are tender, about 7 minutes. In a skillet heat the gravy and add the roast beef to heat it through. Place meat on rolls and top with peppers and onions. Serve with dipping sauce.

These are always a hit at parties and they take no time to prepare. Just keep them simmering in a crock all during the party and you’ll see that they disappear pretty quickly. I like to serve them for dinner sometimes – make a salad on the side and you don’t have to wait for a party to enjoy these little stars !

Cocktail Meatballs (Crock Pot)

6 servings
247 calories per serving (1 serving = 6 meatballs)

22 oz. frozen cocktail meatballs
2 cans fat free beef gravy (sometimes I use one that has onions in it)
salt and pepper to taste
½ t garlic powder
½ t onion powder

Mix gravy and spices. Defrost meatballs in the microwave or in a pan on the stove. Place meatballs in the crock and pour over the gravy. Cover and cook on high until heated through (about one hour). Then move to the low heat setting and you can keep these going another 3 hours while people pick at them.

By using a grill basket, you can get the great grilled flavor with just about anything, even small pieces of meat and veggies. Some would do these as kabobs, but I find them too tedious to put together and then some of them always fall off the skewers and into the grill. Get a grill basket and you can do all sorts of things without any lost pieces

Stir-Fry on the Grill

6 servings
283 calories, per serving

2 4 oz. boneless skinless chicken breasts cut into small pieces
1 lb. beef cubes (lean)
2 baby eggplant, sliced
1 onion, sliced
1 red pepper, sliced
½ head of broccoli cut into florets
½ head of cauliflower cut into florets
½ c steak house marinade
Salt and pepper to taste
1 t onion powder
½ t garlic powder.
Pam

Place the meat and chicken in a Ziploc and add the marinade. Mush it all around to coat all the meat and then place in the frig and let marinate 2 hours. Place the veggies in a bowl and sprinkle with the spices. Heat the grill and a grill basket. Spray the basket with high heat Pam and add the veggies. Cook, stirring frequently, 10 minutes. Move the veggies to one side of the basket and add the meat to the other side. Cook 6 minutes or until chicken is done. Mix all together and server immediately.

This is flavorful and as good as you’ll find at any restaurant…I think even better ! It’s what a gourmet burger should be. The sautéed spinach and cheese are heaven. Eat yours without any toppings or add some Dijon or a slice of lettuce and tomato.

Spinach Burgers

8 servings
310 calories per serving

10 oz. baby spinach
2 lb. lean ground beef
1/2 c shredded low fat cheddar cheese
2 T Worcestershire sauce
3 cloves garlic, sliced thin
Salt and pepper to taste
8 small Portugese rolls
Pam

Preheat grill. Spray a skillet with Pam and heat. Add garlic and sauté 1 minutes. Add spinach and 1 T Worcestershire and cook until spinach is wilted down. Remove from skillet and chop (I find kitchen shears work great here) the cool to room temperature or cooler. Mix beef, cooked spinach, salt, pepper and 1 T Worcestershire. Make 8 burgers and grill to desired doneness.

Chimichurri sauce is a great condiment – super low cal, but bursting with flavor. Served atop this already super savory steak, you can’t go wrong.

Grilled Steaks with Chimichurri Sauce

6 servings
322 calories per serving

Meat and rub:
3 boneless beef chuck flat iron steaks, ¾ inch thick – use sirloin steaks
1 t Kosher salt
½ t garlic powder
½ t ground cumin
½ t chili powder
½ t pepper
¼ t cayenne pepper

Sauce:
1 c cilantro leaves
1 c flat leaf parsley
¼ c white vinegar
3 cloves garlic, minced
½ t Kosher salt
½ t red pepper flakes
¼ c olive oil

Place meat on a baking pan. Mix together the meat rub spices and sprinkle on both sides of the meat then rub it in and cover with plastic and chill 1 hour.

Mix the chimichurri ingredients other than the oil in a blender or food processor then slowly add oil as mixture is blending. Heat grill and cook meat 5-6 minutes each side or until desired doneness. Serve with sauce.