Stuffed Hamburgers with Baked Sweet Potato Strips

Recipe recommended by a Structure House dietician

Stuffed Hamburgers

Ingredients:
1⅓ pounds 91% lean ground beef
¼ cup egg whites
½ cup fresh chopped parsley
1 tablespoon chopped sun-dried tomatoes
¼ cup diced red onions
1 teaspoon tarragon
1 tablespoon capers
¼ teaspoon ground black pepper
1 tablespoon Dijon Mustard
1 ounce reduced fat mozzarella cheese
¼ cup finely diced yellow tomatoes

Procedure:
1.Preheat oven to 350 degrees.
2.Combine all ingredients except for the cheese in a medium size mixing bowl and gently toss with your hands.
3.On a kitchen scale, weigh out 6 ounces for each burger and form patties. Make a small indentation in the center of each patty and place about a tablespoon of the mozzarella cheese into it. Reshape and bury the cheese.
4.Mark each patty on the grill and finish in a 350 degree oven until the burgers reach an internal temperature of 155 degrees.
5.Garnish the burgers with fresh chopped parsley if desired.

Yield: 4 servings
Calories 292
Protein 34g
Carbs 3g
Fiber <1g
Fat 14g
Sodium 348mgs
Exchanges: 4 LM, ½ veg

Baked Sweet Potato Strips

Ingredients:
1½ pounds peeled sweet potatoes
1½ teaspoons ground cinnamon
1 tablespoon olive oil

Procedure:
1.Preheat oven to 450 degrees.
2.Cut the potatoes in half-length wise and then cut into matchsticks about ½ inch thick.
3.Toss potatoes in cinnamon and olive oil. Place on a baking sheet coated with non-fat cooking spray and bake for 25 to 30 minutes or until potatoes are soft but crisp.

Yield: 4 6-ounce servings
Calories 194
Protein 3g
Carbs 44g
Fiber 6g
Fat 1g
Sodium 60mgs
Exchanges: 3 starch, ½ fat