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| 2 medium potato(es), about 3/4 lb |
| 1 small onion(s), red, finely chopped |
| 1 medium garlic clove(s), crushed |
| 2 tbsp parsley, flat-leaf, finely chopped |
| 3 tbsp dried bread crumbs |
| 1 medium egg white(s), beaten lightly |
| 3/4 oz low-fat shredded cheddar cheese, about 3 tbsp |
| 2 item(s) high-fiber roll(s), 2 oz each |
| 1 medium tomato(es), sliced |
| Preheat oven to 450°F. Coat a baking sheet with cooking spray. |
| Cut potatoes into wedges; boil, steam or microwave until tender. Place wedges, skin side down, |
| on prepared baking sheet; sprinkle with combined pepper and salt. Bake until lightly browned and |
| crispy, about 30 minutes. |
| Combine beef, onion, garlic, parsley, breadcrumbs and egg white in a small bowl; shape into 2 |
| Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. |
| Top each patty with 1 1/2 tablespoons cheese, place on baking sheet and bake in already heated |
| oven until cheese is melted. |
| Place patties on rolls and top with lettuce and tomato. Serve with potato wedges. |
| We renovated Cheese Burger and Fries by: |
| Making the burgers with lean ground beef instead of fattier cuts of meat. |
| Using reduced fat cheese that's shredded to cover more space ensuring the taste of cheese in |
| each bite, with much less calories. |
| Creating a slimmed down version of greasy fries by baking a batch of spicy potato wedges. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated