{made it} Lighter Blue Cheese Burger

Lighter Blue Cheese Burger
*Serves four

Made with lean ground beef and low-fat ingredients, this is a quick and light weeknight fix.

INGREDIENTS

Cooking spray

1/2 cup finely chopped onion

1 pound lean ground beef

3 tablespoons dry breadcrumbs

2 tablespoons water

1 egg white, lightly beaten

1/4 cup (1 ounce) crumbled blue cheese

1/4 cup fat-free sour cream

4 (1-ounce) English muffins, toasted

4 (1/4-inch-thick) slices tomato

DIRECTIONS

1. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes or until tender. Remove from heat; let cool. Combine onion, beef, breadcrumbs, water, and egg white in a large bowl; stir well. Divide mixture into 4 equal portions. 
2. In a large nonstick skillet with cooking spray, cook burgers over medium heat for 5 mins per side, or until cooked through to your liking (can also be cooked on the grill, but our deck was covered with snow at the time, so stove-top it is!)
3. Toast muffins. Spread 1 tablespoon sour cream and 1 tablespoon blue cheese over top half of each muffin, add tomato and burger. Enjoy!

Original recipe found at CookingLight.com

{made it} Lemon Garlic Grilled Chicken Kabobs

Lemon Garlic Grilled Chicken Kabobs
*Serves 3

A delicious and light weeknight meal.

INGREDIENTS

3 tbsp. extra-virgin olive oil


Zest of 1 lemon


3 cloves minced garlic

1 tsp. minced dried parsley


1 tsp. kosher salt


½ tsp. ground black pepper


2-3 large skinless chicken breasts, cut into ¾-inch pieces

DIRECTIONS

1. In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.
2. Prepare a medium fire in a grill.  If using wooden skewers, soak them in water for at least 20 minutes before use.
3. Thread the chicken pieces onto skewers and discard the excess marinade.  Lightly oil the grill grates.  Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking.

Recipe adapted from Annie's Eats.