Jul 30 2008
Weight loss Wednesday
So hubby and I got on the weight loss wagon again. He’s doing Atkins… I’m doing sensible eating. I can’t do Atkins. My blood sugar plummets through the floor and I just don’t think it’s healthy! But it works for him (quite well and quite rapidly I might add!). You know those commercials about the woman’s weight loss supplement, where she talks about she gave up everything and he gave up soda?? She lost her boobs and he lost 50 pounds?? THAT’S ME! He can drop weight like that… and I struggle for each and every ounce. Welcome to the doom of hypothyroid! But I digress!
A dear friend of mine ordered me a subscription to this magazine. I can’t recommend it enough! It’s filled with tons of really great recipes. Lots of articles on organic eating, gardening, etc. If you get a chance I highly recommend it!
And for you low carbers… here is a favorite in this house. I’m actually going to make it for our neighbors on friday night, since hubby bragged it up so much. Two thumbs up! We originally saw it on Rachel Ray, but I’ve done some modifying since then.
- 3/4 pounds ground turkey breast, 3/4 pounds lean ground beef
- Salt and pepper
- 6 crimini mushrooms (baby portobellos), stems removed and finely chopped
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, smashed away from skin and finely chopped
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 1/2 cup grated Parmigiano Reggiano or Romano cheese (a couple of handfuls)
- A handful of flat leaf parsley, chopped
- Extra virgin olive oil (EVOO), for drizzling
- 4 large portobello mushroom caps, stems removed
- Coarse salt and black pepper
- 2 cups arugula leaves, coarsely chopped
- 1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
- Sliced red onion and sliced yellow and plum tomatoes, for garnish
Preparation
Pre-heat oven to 450°F. Heat a large nonstick skillet over medium-high heat.Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire sauce, crushed red pepper flakes, cheese and parsley. Score and form meat into four large 1-inch thick patties.Wash your hands after handling the raw poultry.Drizzle EVOO on top of the patties, then fry 5-6 minutes on each side in the hot skillet.Place portobello caps on a small baking sheet gill side up and drizzle EVOO over them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper.
Turn the oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in the still-warm oven. Melt the cheese for one minute.
Transfer burgers on “bun” bottoms to plates. Top with onions and tomatoes and serve.
ENJOY!