I have never cooked lamb before and was looking for an easy recipe to get started. These burgers were good, but I could have used even more garlic. It was definitely fun to try something new.

1 lb. lamb, minced
1 1/2 c. mint leaves
2 garlic cloves
Freshly ground black pepper

Put the mint and garlic in the food processor until finely ground. In a large bowl, mix the meat, mint and garlic, and add the pepper and mix well with clean hands. Shape with damp hands into 4 burgers or several mini-burgers if you wish. Put the burgers on a plate, covered with cling film in the fridge for as long as you can, preferably overnight to firm up. Take the burgers out of the fridge half an hour before you are going to cook them and let the meat come to room temperature. Cook on the barbecue for about 5-7 minutes per side depending on how well-done you want the inside to be if they are large, and about 3 minutes each side for mini-burgers.

–greatfood.ie

I always loved Sloppy Joes when I was a kid; here is a version which sneaks in a few extra vegetables.

1 t olive oil
2 c. chopped mushrooms
1 c. chopped onion
1/4 c. chopped celery
1/2 c. chopped carrot
2 garlic cloves, minced
12 oz. ground meat (lean beef or turkey)
1/4 c. ketchup
1 T red wine vinegar
1 T Worcestershire sauce
1 8 oz. can tomato sauce

Heat oil in a deep frying pan on stove top. Add mushrooms through ground meat and saute until meat is browned. Stir in remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

–Adapted from Cooking Light

This is definitely a comfort food meal, and reheats well for lunch the next day.

8 oz. whole wheat elbow macaroni, cooked al dente and drained
2 c. fat-free cheddar cheese or soy cheese
2 c. fat-free cottage cheese
1 c. fat-free sour cream
1 egg
1 10oz. box spinach, thawed and drained
1 lb. chicken, cut in small pieces and stir fried
Dijon mustard to taste

Preheat oven to 350F and use cooking spray to grease a 4 qt baking dish. Mix all ingredients together, and bake for 40-45 min.

This is a great alternative to traditional pizza crust.

2 – 2 1/2 c. cooked whole wheat couscous
2 eggs, beaten
¼ c. shredded fat-free mozzarella cheese
Pizza Toppings

Preheat oven to 450F. Spray a deep 9-10” pie dish with cooking spray. In a medium bowl, combine couscous, eggs, and mozzarella cheese; mix well. Press into pie dish. Bake 20 minutes. Top with pizza sauce, vegetables, Canadian bacon, fat-free mozzarella, etc. and bake for another 20 minutes at 350F.

This recipe works well with whatever vegetables you have on hand. It’s a healthier version of lazy lasagna.

8 oz. whole-wheat spaghetti, cooked
1 egg
24 oz. canned tomato sauce
8 oz. canned tomato paste
12 oz. fat-free cottage cheese
12 oz. mozzarella cheese or soy cheese, shredded
1 lb. meatless soy crumbles, or ground turkey, or lean beef browned
2 t olive oil
1 T garlic powder
1 small onion
1-2 c chopped vegetables (mushrooms, peppers, zucchini, etc.)

Saute garlic, onion, vegetables, and oil. Add soy crumbles or meat, tomato sauce, tomato paste, sweetener and Italian herbs to taste. Simmer 20 minutes. Place cooked spaghetti in bottom of sprayed 9×11 pan. In medium bowl, combine beaten egg and cottage cheese. Pour cottage cheese mixture over spaghetti. Top with tomato mixture. Sprinkle cheese over the top of the tomato mixture. Cover and bake at 350 for 45 minutes.

This is my very favorite BBQ recipe! You can use chicken breasts if you prefer.

1 c ketchup
1 can Diet Coke
1 onion, diced
1 boneless pork tenderloin

Mix all ingredients except tenderloin. Place tenderloin in bottom of crock pot and pour mixture over it. Double the mixture if you have an especially large tenderloin; the tenderloin should be nearly covered or completely submerged. Cook on low for 8 hours. Shred with a fork.

This is a great vegetarian main dish. To lighten this recipe, use fat free feta cheese.

2 t olive oil
2 c. diced peeled eggplant
2 c. sliced zucchini
1 1/2 c. diced onion
1 c. diced red bell pepper
2 t dried oregano
2 t dried basil
1/2 t crushed red pepper
1 1/2 c. uncooked long-grain rice
1 (14.5-ounce) can diced tomatoes
1 (14 1/2-ounce) can vegetable broth
1 1/2 c. (6 ounces) crumbled feta cheese
1 (15 1/2-ounce) can chickpeas, drained

Preheat oven to 375°. Heat oil in Dutch oven over medium-high heat. Add eggplant and next 6 ingredients (eggplant through red pepper); saute 1 minute. Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.

-Adapted from Cooking Light

This is an Asian-themed variation of the typical hamburger.

1/2 c. finely chopped scallions
1 T chili paste
2 t grated peeled fresh ginger
2 t soy sauce
1 lb. ground chicken
2 T peanut butter
2 T soy sauce
1 1/2 t dark sesame oil
1 t water
1 t rice vinegar
1 garlic clove, minced

Mix together first 5 ingredients (scallions through chicken) and form 4 patties. Cook on an indoor or outdoor grill until done. Combine next 6 ingredients (peanut butter through garlic) and whisk together. Serve burgers topped with sauce.

-Adapted from Cooking Light