|Serving Size||½ of recipe|
|Total Fat||14.5 g|
|Saturated Fat||5.5 g|
|Total Carbohydrate||27 g|
|Dietary Fiber||3.5 g|
|Reduced-fat sour cream||2 tablespoons|
|Dijon mustard||2 tablespoons|
|Fresh dill, chopped||1 tablespoon|
|90% lean ground beef||½ pound|
|Whole-wheat burger buns, toasted||2|
- Combine sour cream, mustard, and dill in a medium bowl. Remove 2 tablespoons of the mustard-dill mixture and reserve for later. Gently combine remaining mustard-dill mixture and beef, and form into 2 (approximately ½-inch thick) burger patties.
- Prepare indoor or outdoor grill and coat with cooking spray. Grill burgers 6-8 minutes per side, until cooked through. Arrange mustard-dill sauce, burgers, tomato slices, and lettuce on burger buns and serve.
3 medium-fat meats; 2 starches
Prepare 2 ounces elbow macaroni according to package directions and rinse with cold water. Cool. Combine cooked macaroni with 1 stalk diced celery, 2 tablespoons minced red onion, and 1 seeded and finely chopped plum tomato. Gently toss macaroni mixture with 1 tablespoon reduced-fat mayonnaise and 1 teaspoon cider or other light-colored vinegar. Season with 1/8 teaspoon salt and freshly ground black pepper to taste. Nutrition Info (for ½ of recipe): 141 calories; 26 g carbohydrate; 3 g protein; 3 g fat (0.5 g sat); 4 g fiber; 226 mg sodium. Exchanges: 1 starch; 1 vegetable; 0.5 fat.
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