Complete Lean and Green Meal: Broiled Greek Burger with Lettuce Wraps

 

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 3 CONDIMENTS

YIELD: 4 SERVINGS

TOTAL TIME: 30 MINUTES

Ingredients

• 1¼ lbs. of 90% lean ground beef
• 1 tsp salt, divided
• ½ tsp black pepper, divided
• 2 tsp crushed garlic, divided
• 1 scallion, trimmed and minced
• 1 tbsp capers, minced
• 3 oz. low-fat crumbled feta
• 1½ English cucumbers
• ½ cup low-fat plain Greek yogurt
• 8 large lettuce leaves

Directions

1. Combine the beef with half of the salt, pepper, and crushed garlic. Add the scallions and capers and mix well.
2. Carefully fold in the crumbled feta, and shape the beef mixture into 8 even-sized patties; set aside.
3. To make the tzatziki, grate the cucumber into a colander and combine with the remaining salt. Allow cucumber to drain in the colander for about 10 minutes. With a kitchen towel, squeeze excess moisture from the cucumbers and place in a bowl. Add the yogurt and remaining pepper and garlic to the cucumbers, and stir to combine.
4. Broil the beef patties on high for about 5 minutes to an internal temperature of about 165°F, flipping once to achieve even cooking and browning.
5. Serve burgers on a large lettuce leaf with tzatziki.

Nutrition Facts:  Per serving: Per Serving: 330 calories, 35g protein, 7g carbohydrate, 17g fat

Optavia Healthy Habits Newsletter - 5/31/21

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Slow Cooker Pork BBQ with Tangy Cabbage Slaw - Complete Lean and Green Recipe

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEANER, 1 HEALTHY FAT, 3 GREEN, 3 CONDIMENTS

TOTAL TIME: 3 HOURS

Ingredients

• 1¾ lbs. pork tenderloin
• 1 tsp salt, divided
• 6 tbsp sugar-free barbecue sauce
• 1½ tbsp yellow mustard, divided
• ¼ cup water
• 4 tsp extra virgin olive oil
• ¼ cup cider vinegar
• ½ tsp caraway seeds
• 6 cups chopped cabbage

Directions

1. Whisk together the barbecue sauce, one tablespoon of mustard, and a ½ teaspoon salt.
2. Rub the barbecue mixture over the pork, and place the pork in a slow cooker.
3. Pour water over top, and cook on low for 7 hours until very tender.
4. Remove the pork from slow cooker, reserving liquid for later use, and shred using two forks.
5. Meanwhile, pour the reserved barbecue liquid into a large saucepan. Stir in the extra virgin olive oil, ½ tablespoon mustard, vinegar, ½ teaspoon salt, and caraway seeds. Bring to a boil.
6. Add the chopped cabbage, and simmer gently until just wilted about 3 to 4 minutes.
7. Divide the cabbage slaw into 4 equal-sized portions and serve each with 6 ounces shredded pork.

Nutrition Facts:  Per serving: 300 calories, 10g fat, 10g carbohydrate, 43g protein

Optavia Healthy Habits Newsletter - May 24, 2021

Please click below to view my OPTAVIA Healthy Habits eNewsletter from 5/24/21. If you'd like to receive a copy in your email each week, please complete this quick google form with your email address and a request to subscribe to the newsletter.

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