2 pounds ground beef
1/4 cup all purpose flour
1 cup chopped onion
1 egg, beaten
1/2 cup ketchup
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1 tablespoon Worcestershire sauce
3/4 cup shredded Cheddar cheese
6 hamburger buns

In a large bowl, combine beef, onion, egg, flour and ketchup. Season with salt, pepper, oregano, and Worcestershire sauce. Lightly mix in cheddar cheese. Shape beef mixture into 6 thick patties. Preheat grill

Place hamburgers on grill.  Grill, turning once, until cooked through, about 5 to 6 minutes per side. Use meat thermometer to make sure beef is done.  Serve on hamburger buns.

* The flour will help decrease the shrinkage of the burger and help hold everything together.

Serves: 4 For the salsa:

4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved

1/2 small red onion, finely chopped

1 jalapeno chili pepper, seeded and diced

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice

1/2 avocado

For the chicken:

1/2 cup non-fat, plain yogurt

1/2 small red onion

1/4 cup fresh lime juice

1/4 cup fresh cilantro

4 boneless, skinless chicken breasts, about 4 to 6 ounces each

salt to taste

freshly ground black pepper

Cooking Instructions

For the salsa:

1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.

2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.

(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:

1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

2 lbs. boneless round steak, 1/2″ thick
1 tsp. ground pepper
2/3 C. teriyaki sauce
1/3 C. soy sauce
1 1/2 tsp. instant meat tenderizer
1/8 tsp. garlic powder

Directions:

Sprinkle round steak with pepper; pierce at 1 inch intervals with a meat fork. Place in a large shallow container. Combine the remaining ingredients and mix well. Pour over steak. Cover dish and marinate for 8 to 10 hours or overnight in refrigerator. Grill over hot coals 3 to 5 minutes on each side or until done as desired. Makes 6 servings.

1 lb. small red potatoes
1 lb. small white potatoes
2 tbsp. extra virgin olive oil, divided
Sea salt
2 tbsp. lemon juice
2 tsp. McCormick Greek Seasoning
Freshly ground garlic pepper seasoning
to taste

Steam potatoes in a small amount of water on the stovetop for 15 to 20 minutes or until almost cooked through; drain well.

Toss with 1 tbsp. oil and 4 grinds of sea salt. Grill over medium-low heat 15 to 20 minutes, turning often, until lightly charred and soft inside when pierced with a knife. Remove from grill and toss with remaining oil, lemon juice and seasonings until well coated with mixture.

Prep time: 5 minutes, Cook time: 45 minutes

Makes 6 servings.

4 ears fresh corn, shucked
4 tbsp. extra virgin olive oil, divided
1/3 cup chopped red bell pepper
1/4 cup chopped red onion
2 tbsp. chopped fresh basil
2 tbsp. white or golden balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

DIRECTIONS
Prep time: 20 minutes
Cook time: 10 to 15 minutes

Makes 4 servings. Recipe may be doubled.

Nutrition Per Serving: 220 calories, 3 g protein, 15 g fat, 21 g carbohydrates, 3 g fiber, 0 mg cholesterol,
150 mg sodium, 5 points