Recipes Included On This Page Bacon-Cheese Stuffed Burgers Basil And Zucchini Soup (WW) Breakfast Calzone Broccoli and Swiss Cheese Frittata Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacon-Cheese Stuffed Burgers Recipe By :Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound bacon, crisp cooked and chopped 1/2 large onion, finely diced 1 cup cheddar cheese, shredded 1/2 cup feta cheese, finely crumbled 2 pounds ground round 1/2 teaspoon seasoned salt 1 egg, beaten 2 tablespoons beer Combine bacon, onion, and cheeses and set aside. Combine remaining ingredients and mix thoroughly; shape into 8 thin patties. Put bacon-cheese mixture on 4 patties. Top with remaining patties and press edges to seal. Optionally, sprinkle with Canadian Steak Seasoning and/or add a slice of provolone cheese just before removing from grill or pan. Grill, broil or pan fry until well done, about 4 minutes per side. Serve with sliced tomatoes, lettuce, and your favorite sandwich rolls. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 648 Calories; 48g Fat (68.3% calories from fat); 50g Protein; 1g Carbohydrate; trace Dietary Fiber; 186mg Cholesterol; 496mg Sodium. Exchanges: 7 Lean Meat; 5 1/2 Fat; 0 Other Carbohydrates. NOTES : I fixed these this week for some house guests and everyone thought they were great. To make certain I had about the same amount of burger in each patty, I formed the burger mixture into 8 balls of equal size, adjusting as necessary. Then I made the patties. I served these with grilled vegetables -- sweet onions, red pepper halves, portabella mushroom caps, and small zucchini squash sliced in half lengthwise. All the veggies were drizzled with olive oil and sprinkled with garlic pepper before I grilled them. Oh yeah, I used lean ground round (3 percent fat) for the burgers. Formatted in MasterCook by Art and submitted on 04 October 2003 http://www.fareshare.net * Exported from MasterCook * Basil And Zucchini Soup (WW 1 pt) Recipe By :Weight Watchers Archives Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 large onion, chopped 1 teaspoon minced garlic 4 cups boiling water 3 chicken stock cubes, crumbled 7 zucchini, chopped 1/2 cup fresh basil, chopped 1 can evaporated low fat milk (375ml) Heat the oil in a large saucepan and lightly cook the onion and garlic until golden. Add the water, stock, zucchini and basil. Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft. Process in a food processor until smooth. Return to pan, add the milk and heat. Do not boil. Points per Serving: 1 A classic winter warmer with a touch of the exotic. Contributed to the FareShare Gazette by Art 20 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 2g Fat (96.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Breakfast Calzone Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bread dough (I buy it) 4 large eggs 1/4 pound cubed ham 1/4 pound sliced, cubed cheese (cheddar, American, or Swiss) 1/4 pound diced pepper or zucchini (optional) Salt and pepper to taste Scramble eggs Do not fully cook the scrambled eggs. Cool or cook the night before and refrigerate. Roll out bread dough to 14 to 16 inches in diameter. Spread eggs over dough, ham over eggs, cheese over ham, and peppers or zucchini over cheese. Roll jelly roll fashion. Curve to fit pizza pan. Grease pan and calzone. Bake at 375 degrees for 35 to 45 minutes. Slice about 1 inch wide and serve while hot. Contributed to the FareShare Gazette by Art 28 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 4g Fat (62.2% calories from fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 55mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat. * Exported from MasterCook * Broccoli and Swiss Cheese Frittata Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped (about 1/2 cup) 2 cloves garlic -- finely chopped 2 tablespoons margarine or butter 1 tablespoon olive oil -- or vegetable oil 1 10 ounce pkg. frozen chopped broccoli -- thawed and drained 8 eggs 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded Swiss cheese -- (4 ounces) 1 teaspoon dried oregano 2 tablespoons shredded Swiss cheese Cook onion and garlic in margarine and oil in 10 inch ovenproof skillet over Medium heat about 5 minutes, stirring frequently until onion is tender; remove from heat. Stir in broccoli Beat eggs, salt and pepper until well blended. Stir in 1 cup cheese and the oregano. Pour over broccoli mixture. Cover and cook over Medium-Low heat 9-11 minutes or until eggs are set around edge and light brown on bottom Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until golden brown. Sprinkle with 2 tablespoons cheese Source: "Betty Crocker Cookbook #59, 30 Minutes or Less, July '1991, p. 33" S(MC formatting by): "bobbi744@comcast.net" Contributed to the FareShare Gazette by Bobbie; 05 October 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 21g Fat (60.5% calories from fat); 23g Protein; 9g Carbohydrate; 3g Dietary Fiber; 403mg Cholesterol; 478mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat.

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