Laughing Cow Cheese

Yes. That’s a mouthful of a title for a recipe… but I seriously considered adding additional descriptions.

When you taste something like this… you just want to talk about it. You want to describe it well. You want to make sure everyone else can taste it through your words.

Seriously, with this burger, there are almost no words.

Flavorful. Mediterranean. Italian. Tomatoey. Charred. Melty. Gooey. Satisfying. Sweet. Savory. Amazing. Fresh. Summery.

Those are just a few of the words I came up with for this recipe from Iowa Girl Eats. As always, I made a few modifications to make it work with what I had in the refrigerator… but this burger is my new go-to. I only made one, but I’ll tell you… I can’t wait to make my next one.

Oh, and where’s the bun? Don’t care. Didn’t need one. (Yes, it’s still me talking…) While I love my bread, this burger stands alone in the most delicious way. TRY IT and then give me some words for how it tastes. I know I missed a few….

Bruschetta Turkey Burgers Stuffed with Babybel Light Cheese

From Iowa Girl Eats via Peanut Butter Fingers

Serves 1

INGREDIENTS

Bruschetta Ingredients

1 Roma tomatoes, chopped

1/2 tsp. garlic, minced

1/2 tsp. extra virgin olive oil

3/4 tsp. balsamic vinegar

1 heaping Tbsp. fresh basil, julienned

Salt & pepper, to taste

Burger Ingredients

4 oz. 99% lean ground turkey breast

1/4 tsp. dried basil

2 tsp. reduced fat parmesan cheese

1 wheel Mini Babybel Light Cheese

salt and pepper

1/4 cup balsamic vinegar

INSTRUCTIONS.

1. Combine all bruschetta ingredients in a small bowl, and refrigerate for at least 30 minutes. Taste and adjust seasonings accordingly.

2. In a large bowl combine turkey, salt, pepper, basil and parmesan cheese. Divide mixture into 2 portions.

3. Line a peanut butter jar lid with foil, then plastic wrap and press 1 portion of the turkey mixture into the lid. Add your cheese wedge into the middle, then top with another portion of turkey. Press down to seal, then invert the patty onto a plate. Note: I used a food mold and it had the same effect. It was a LOT less messy than stuffing burgers as I normally do, and made them uniform! Great technique!

4. Grill burgers for 4-5 minutes on each side, until done. Note: The cheese was oozing out of mine because I smashed it down a little with a spatula… still delightful!

5. For balsamic glaze: heat balsamic vinegar in a sauce pan over medium heat. Let simmer, and stir frequently, until the vinegar has reached the consistency of thin maple syrup. Note: I used pre-prepared balsamic glaze, as I had it on hand.

6. Top grilled burgers with bruschetta and drizzle with balsamic glaze.

7. Prepare your tastebuds.

Per entire recipe serving:

CAL 314; CARB 20g; FAT 10g; PROT 35g; FIB 2g; WW Points Plus: 8

Deconstructed Cabbage Rolls

Smoky Maple Brussels Sprouts

Honey Mustard Pretzel Chicken Tenders

I know, I know… my folks on Jenny Craig are DROOLING over yesterday’s recipe for bolognese sauce and are craving pasta.

Don’t worry, my dears… I have a treat for you today that is COMPLETELY on program for you.

This is the first time I’ve ever volumized the Jenny Craig Spaghetti and Meatballs dish, and I really didn’t intend to do it when I came up with the idea.

My original plan was to make a batch of my garlicky spinach as a side dish, and then I considered combining the two. GENIUS! I hope you love it as much as I do!

Creamy Spaghetti Florentine with Meatballs

Serves 1

INGREDIENTS

1 package Jenny Craig Spaghetti and Meatballs

2 cups raw spinach

1/4 cup onion, minced

2 tsp. garlic, minced

1 wedge Laughing Cow Cheese – Light Garlic and Herb flavor

crushed red pepper flakes (optional)

INSTRUCTIONS

1. Cook your Jenny Cuisine, per the package directions in the microwave.

2. Saute your garlic and onions in a pan sprayed with cooking spray for 1 minute.

3. Add spinach, and stir until wilted.

4. Remove pan from the heat and add wedge of Laughing Cow Cheese. Stirring the spinach/cheese mixture until the cheese melts and the ingredients are combined.