I know I promised you some great recipes today, and those are coming. But I'm hoping some of you can help me. Grace collected three fuzzy caterpillars yesterday, and I'm trying to figure out what they are and how to care for them. I think they're a type of wooly bear that will turn into moths, but I'm not sure of the exact breed. Anyone know?
Now, onto the recipes!
Bacon Cheddar Burgers
I was desperate for a different kind of burger that wasn't going to shoot up my calorie count, and this is what I found. Including the bun, they're about 450 calories and very filling.
- 1 pound ground beef
- 1/2 cup shredded 2% Cheddar cheese
- 2 tablespoons prepared horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup real bacon bits
- 4 Sara Lee Mini Buns (these come in whole grain, multi-grain, wheat)
Mix and cook on grill until done. I like to put a tiny bit of butter on the bread and heat up
Italian Sausage and Peppers With Penne PastaThis one isn't low calorie or carb, but you can get your veggies and using whole-grain pasta makes the dish healthier.
- 2 tablespoons olive oil
- 1 lb Italian sausage
- 2 medium green and/or red peppers, cut into 2-inch strips
- 2 medium onions, thickly sliced (I usually use one - depends on your tastes)
- 1 (26 ounce) jar Prego® Traditional Italian Sauce or Prego® Organic Tomato & Basil Pasta Sauce
- 3/4 pound uncooked tube-shaped penne pasta, cooked and drained
- Grated Parmesan cheese to taste
- Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Cook until well browned. Remove sausage with a slotted spoon and set aside.
- Reduce the heat to medium and add the remaining oil. Add the peppers and onions and cook for 5 minutes.
- Stir the pasta sauce into the skillet. Heat to a boil. Return the sausage to the skillet and reduce the heat to low. Cover and cook for 20 minutes or until the sausage is cooked through and the vegetables are tender. Serve over the pasta and sprinkle with cheese.
Enjoy!
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