Cheeseburger Salad

Cheeseburger salad was introduced to me some years ago, and while it was an instant family hit I could probably count on my hand how many times we ended up making it. 

I’m not naming names here… but it may have something to do with the two men that my mom and I lived with at the time. The ones of relation. The two big ol’ carnivores that could survive on meat and potatoes alone.

I really think salad is a four letter word to my brother. He’s one of those fellas’ that can eat anything he wants and not gain an ounce. Erf! Makes me sick. Tee-hee. Anytime the word ‘salad’ is involved there is usually an immediate eye-roll and heavy sigh to follow. 

Originally the Cheeseburger Salad that we made involved looots of ketchup and buns, but… I’m trying to avoid the need for a bun here. So, I just threw the sesame seeds on top and called it a day.

I also subbed the ketchup with tomato paste and water, since there’s less sugar there, and used pickles made with sea salt. I’ve tried low sodium pickles, and I’m just not a fan.

This salad is exactly what the name states. It’s an amazing traditional american cheeseburger; bunless.

Some things in this world are just better off naked.

I proise that you won’t even miss the bun!

Cheeseburger Salad
 
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 1/4 C. Meat + 2 C. Lettuce • Calories: 311.9 • Fat: 10.9 g • Carb: 17 g • Fiber: 5.5 g • Protein: 34.2 g • Sugar: 5.8 g • Sodium: 798.7 mg

Ingredients:
1 Lb. Extra Lean Ground Beef
1/2 Red Onion, Chopped
1 Garlic Clove, Diced
6 Oz. Tomato Paste
1/4 C. Water
1 Tbsp. Yellow Mustard
1/2 C. Dill Pickles, Chopped (I used Pickles made with Sea Salt.)
8 C. Romaine Lettuce, Chopped
1/2 Large Tomato, Chopped
8 Tbsp. Reduced Fat Cheddar, Shredded
3 Tbsp. Sesame Seeds
Salt & Pepper to Taste

Brown the mean, onions and garlic in a large skillet until the beef cooked through and the veggies are tender.

Season with a bit of salt and pepper.

Add the tomato paste, water, mustard and pickles to the meat mixture.

Put 2 c. lettuce on each plate and top with 1/4 of the meat mixture.

Top each with tomatoes and about 2 tbsp. cheese. 

Sprinkle on 1/2 tbsp. sesame seeds. 

I gave mine another drizzle of mustard and some ketchup because… it’s fun and colorful., but entirely un-needed.

Grab your skinny fork and enjoy!

The ‘Get Forking Skinny Meal Plan’ (Week 6)

Alright everyone – here it is… Week six of the ‘Get Forking Skinny Meal Plan’!

I’m pretty sure that I have everything listed accurately on the shopping list, but if you feel that you find an error just let me know! Again, it’s a learning process.

Just a friendly reminder, I’ve created the shopping list with the notion that you have basic spices and pantry/kitchen staples on hand. So, you’ll want to double check the recipes and the shopping list to be sure that you have everything you need.

Below you will find the shopping list and weekly meal plan.

Click on the image to download/print it!

Crispy Oven Fried Chicken with Gravy

Get great fried chicken taste with this easy oven recipe. KFC watch out.

Who doesn’t love fried chicken? Really. But what a mess at home. The deep-frying is just not home friendly not to mention the health issues. So here is a simple method to get that great taste, avoid all that mess and work. Plus it’s much healthier.

Based on a Food.com recipe I simplified to a one pan method and change the gravy to our tastes. Basically you marinade the chicken in milk, melt some butter in an oven safe, coat the chicken with seasoned flour and “fry” it in the oven. Then make gravy and you have a great family dinner.

Rating:

I really really like this one. I could live on fried chicken and this is really good.

Notes: Since I’m cooking for two, the one pan thing works well but if you are cooking for more, use a larger pan like a cake pan and you can move the drippings to a sauce pan to make the gravy. Also the original recipe uses milk and mushrooms in the gravy. I don’t use mushrooms in much of anything due to family food allergies. The milk would be fine but the chicken broth adds some more chicken taste.

See the simple ingredients. Really simple.

Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator. I don’t see a good reason to use a milk with fat. A fat free buttermilk would be excellent here.

Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 2 tbsp. seasoning salt (I used Lowery’s), 2 tsp paprika, 1 tsp black pepper. Mix well.

Slice up 4 tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter. I’m using a 12 inch cast iron pan.

Shake off any extra milk and dip in the flour mixture.

Shake off excess flour and place “good side” down into the melted butter.

Bake for 20 minutes then turn chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.

Remove chicken and place pan over medium heat. At this point you should have some drippings left. You need about 1/4 cup. If you don’t have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browned. About 2 minutes.

Add 1 – 14 oz can of chicken broth, and bring to boil while whisking continuously. Continue until nicely thickened. About 3-4 minutes. Add salt and pepper to taste.

Crispy Oven Fried Chicken with Gravy

Get great fried chicken taste with this easy oven recipe. KFC watch out.

Ingredients

  • 2 skinless boneless chicken breast
  • 2 cups milk
  • 4 tbsp butter
  • 1 cup AP flour
  • 2 tbsp. seasoning salt (I used Lowery’s)
  • 2 tsp paprika
  • 1 tsp black pepper
  • For Gravy

  • 1/4 cup AP flour
  • 1 – 14 oz can chicken broth
  • salt and pepper to taste

Instructions

  1. Start with a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator.
  2. Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 2 tbsp. seasoning salt (I used Lowery’s), 2 tsp paprika, 1 tsp black pepper. Mix well.
  3. Slice up 4 tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter.
  4. Shake off excess flour and place “good side” down into the melted butter.
  5. Bake for 20 minutes then turn chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.
  6. Remove chicken and place pan over medium heat. At this point you should have some drippings left. You need about 1/4 cup. If you don’t have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browned. About 2 minutes.
  7. Add 1 – 14 oz can of chicken broth, and bring to boil while whisking continuously. Continue until nicely thickened. About 3-4 minutes. Add salt and pepper to taste.

Since I’m cooking for two, the one pan thing works well but if you are cooking for more, use a larger pan like a cake pan and you can move the drippings to a sauce pan to make the gravy.

2.2

http://www.101cookingfortwo.com/oven-fried-chicken-gravy/

From DrDan at 101 Cooking For Two

Updated
February 1 2014

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