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Tag: dinner

  • Black Bean and Mango Salsa Lettuce Wraps

    Black Bean and Mango Salsa Lettuce Wraps

    How to Make Black Bean and Mango Salsa Lettuce Wraps

    Use lower-carb butter lettuce as a substitute for a tortilla wrap. If you don’t like your food spicy, substitute the jalapeno for chopped green bell pepper.


    10 min prep time


    5 min cook time


    5servings


    2 lettuce cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a medium sized bowl except lettuce. Refrigerate for at least one hour, or up to two days to marinate (the longer the better).
    2. If using butter lettuce leaves arrange them on a large plate and fill each one with 1/4 cup of salad mixture.
    3. Alternative Serving Suggestion: Use jicama instead of lettuce for the serving vessel. Peel the jicama and slice into 1/4-inch thick rounds, then slice the rounds into triangles (eighths) to resemble tortilla chips. Serve like chips and salsa using the raw jicama “chips” instead of tortilla chips.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Mexican/Southwestern
    Snacks
    Vegetarian
    Dinner
    Foodie
    Gluten-Free
    Lunch
    No Cook
    Salads
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    Nutrition facts

    5 Servings



    • Serving Size

      2 lettuce cups


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        14g

    • Protein
      6g

    • Potassium
      420mg
      9%

    Ingredients

    black beans (rinsed and drained)
    1 (15-oz) can

    mango (peeled, diced and hard center squeezed to release 1 tbsp juice)
    1

    small red onion (diced)
    1/2

    medium jalapeño pepper (seeded and minced)
    1

    large red bell pepper (seeded and diced)
    1

    red wine vinegar
    2 tbsp

    olive oil
    1 tbsp

    honey or 2 packets artificial sweetener
    1 tbsp

    butter lettuce (butter lettuce leaves)
    10

  • Bibb and Bean Burrito Bowl

    Bibb and Bean Burrito Bowl

    How to Make Bibb and Bean Burrito Bowl

    Eating beans every day may help people with type 2 diabetes better manage their blood glucose. So enjoy the health benefits of this inviting meal-in-a-bowl. And enjoy all of its vivid colors, Mexican-inspired flavors, and lovely textures with a fork. The bowl is made from Bibb lettuce, so it’s literally an edible bowl! But if you like, use the Bibb leaves to eat some of the bean mixture burrito-style. Any way you choose to eat it, it’s muy delicioso.

    This recipe from The With or Without Meat Cookbook, 2nd edition, by Jackie Newgent. To order directly from the American Diabetes Association, click here.


    10 min prep time


    0 min cook time


    4servings


    1 3/4 cups each

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    Step-By-Step Instructions:

    1. Divide the lettuce leaves among 4 dinner plates or pasta bowls, loosely forming a “bowl” with the leaves.
    2. Stir together the beans, tomatoes, corn, scallions, cheese, cilantro, cumin, and chili powder in a medium bowl. Add the avocado, salsa, and salt (if using), and gently stir just to combine. Adjust seasoning.
    3. Evenly divide the bean mixture among the 4 lettuce “bowls,” and serve with the lime wedges on the side.
    Veggie Rich
    Fiber Focused
    Mexican/Southwestern
    Dinner
    Lunch
    Main Dish
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 3/4 cups each


    • Amount per serving



      Calories





      360

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      580mg

      25%

    • Total Carbohydrate
      44g

      16%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        11g

    • Protein
      24g

    • Potassium
      1240mg
      26%

    Ingredients

    bibb or boston lettuce
    12 leaves

    canned beans, such as a black, pinto, and/or kidney beans (drained and rinsed)
    2 1/2 cup

    grape tomatoes (quartered lengthwise)
    2 cup

    corn (frozen, thawed)
    1 1/4 cup

    green onion (scallion) (green and white parts, very thinly sliced on the diagonal)
    3

    Monterey jack cheese (finely diced)
    1/3 cup

    cilantro (chopped fresh)
    1/4 cup

    ground cumin (or to taste)
    1/4 tsp

    chili powder (or to taste)
    1/4 tsp

    Hass avocado (peeled, pitted, and diced)
    1

    medium or hot tomatillo salsa (salsa verde)
    2/3 cup

    sea salt ((optional))
    1/4 tsp

    lime wedges
    4

  • Best Roasted Chicken

    Best Roasted Chicken

    How to Make Best Roasted Chicken

    Every home cook should know how to roast a whole chicken! This foolproof recipe produces a flavorful, golden roasted chicken, plus a delicious broth to serve over the chicken and whatever sides you serve with it. Cooking a whole chicken is great for meal prepping—roast the chicken over the weekend and use it for salads, sandwiches, or other meals throughout the week. As a bonus, you can save the bones and carcass to make your own chicken broth!


    15 min prep time


    1 hr, 15 min cook time


    8servings


    3 ounces chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450 degrees. Coat a 9×13 baking or roasting pan with cooking spray.
    2. Add chopped onion, carrots and celery to the pan and top with fresh parsley and fresh thyme. Mix ingredients to evenly distribute them.
    3. Remove and discard giblet and neck from chicken cavity. Trim excess fat around neck and cavity opening. Pat the chicken dry with a paper towel.
    4. Starting at the neck, loosen skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with olive oil. Season the outside of the chicken and the inside of cavity with the salt and pepper.
    5. Fill the cavity of the chicken with the lemon wedges and smashed garlic and place chicken breast- side up into the pan on top of the herbs and vegetables.
    6. Pour the chicken broth over the vegetables and bake in oven for 30 minutes. After 30 minutes reduce heat to 350 degrees and bake chicken additional 45 minutes.
    7. Remove the chicken from the pan and let it rest, covered with foil for 20 minutes. Strain the vegetables and herbs from broth in the bottom of the pan. De-fat the broth and set aside (you should end up with about one cup of broth). Discard the vegetables. NOTE: To de-fat the broth, use a fat separator, or chill the broth in the fridge—the fat will rise to the top and solidify making it easy to scrape off the top.
    8. Once the chicken has rested, remove the skin and cut into 8 pieces, discarding the carcass, lemons and garlic. Pour the de-fatted broth over the chicken and serve.
    Low Carb
    Holidays & Entertaining
    Gluten-Free
    Dinner
    Main Dish
    Foodie
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    Nutrition facts

    8 Servings



    • Serving Size

      3 ounces chicken


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2.2g

        11%

    • Cholesterol
      90mg

      30%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%

    • Protein
      29g

    Ingredients

    fresh thyme
    about 5 whole sprigs

    fresh parsley
    about 5 whole sprigs

    celery stalks (roughly chopped)
    2

    onion (roughly chopped into a few large pieces)
    1

    carrots (roughly chopped into a few large pieces)
    2

    nonstick cooking spray
    1

    whole roaster chicken (5-1/2 pounds)
    1

    salt (optional)
    1 tsp

    black pepper
    1 tsp

    olive oil
    1 tbsp

    lemon (cut into wedges)
    2

    garlic (peeled and smashed)
    4 clove

    fat-free, reduced sodium gluten-free chicken broth
    1 cup

  • Beef Teriyaki

    Beef Teriyaki

    How to Make Beef Teriyaki

    This is a better-for-you version of beef teriyaki – an Asian dish that is well-known here in the United States. You can also substitute the beef in this dish for chicken breast or tofu. Or, use the teriyaki as a sauce for cooked vegetables.


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepan, add the sake, soy sauce, lemon juice, sesame oil, agave nectar, ginger, garlic, scallions, and pepper, and cook over low heat. Simmer until heated through. Stir in the tapioca starch continuously until the sauce is slightly thickened. Remove sauce from the heat, and cool.
    2. Use 2 Tbsps. of the sauce to season the steak.
    3. Add the oil to a large nonstick skillet. When it starts to smoke, add the steak, and pan-fry over medium heat, until golden, about 5 minutes per side. Remove from heat, and serve hot, otpped with remaining teriyaki sauce.
    Low Carb
    Asian
    Dinner
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      295

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        4g

        20%

    • Cholesterol
      50mg

      17%

    • Sodium
      435mg

      19%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        0g

        0%

    • Protein
      31g

    Ingredients

    sake
    1/4 cup

    light soy sauce
    1/4 cup

    Juice of 1 lemon
    1/4 cup

    sesame oil
    1 tbsp

    agave nectar
    1 tbsp

    fresh ginger (1-inch piece thinly sliced)
    1

    large garlic (peeled)
    3 clove

    green onion (scallion) (trimmed and knotted together or lightly crushed)
    2

    Freshly crushed black pepper
    1

    Cornstarch (diluted with 2 Tbsps. water)
    1 tsp

    grapeseed oil
    2 tbsp

    flank steak ((often labeled “London broil”))
    2 lbs

  • Beet and Arugula Salad with Feta

    Beet and Arugula Salad with Feta

    How to Make Beet and Arugula Salad with Feta

    Never cooked with beets before? This quick and easy recipe is a great place to start. The roasted beets, arugula and feta make a delicious combination of flavors!


    10 min prep time


    2servings


    1 cup (packed)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Put the beets in a single layer on a rimmed baking sheet. Drizzle the beets with 1 Tsp. oil. Sprinkle the pepper over the beets.

    3. Roast for 20-25 minutes, or until tender when tested with a fork. Let cook on the baking sheet for 10 minutes.

    4. Meanwhile, in a large bowl, whisk together the remaining 2 Tsps.. oil, vinegar, and mustard. Add the arugula, swirling the leaves in the dressing (tongs work well for this). Add the cooled beets. Sprinkle with the feta. Toss to combine.

    5. Cook’s Tip: Most recipes advise roasting beets whole, then peeling them after cooking. To cut cooking time considerably, peel them raw (a vegetable peeler works well) and cut them into quarters or eighths before roasting. Beets can stain clothes, so you may want to wear an apron and a pair of disposable plastic gloves before handling the beets.

    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Sides
    Cooking for 1 or 2
    Dinner
    Lunch
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup (packed)


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      270mg
      6%

    Ingredients

    medium beets (trimmed, peeled, each cut into eighths)
    2 med

    olive oil (divided use)
    3 tsp

    pepper
    1/8 tsp

    white wine vinegar
    1/2 tsp

    Dijon Mustard
    1/4 tsp

    arugula (packed about 1 1/2 cups)
    1 1/2 oz

    feta cheese (fat-free, crumbled)
    3 tbsp

  • Beef Stroganoff

    Beef Stroganoff

    How to Make Beef Stroganoff

    Whip up a hearty and flavorful dish that’s sure to satisfy your cravings while helping to keep your blood glucose (blood sugar) levels in check. Learn step-by-step how to create a creamy, savory sauce paired with lean beef and wholesome ingredients, making this dish both delicious and mindful of your health. Whether you’re cooking for yourself or your loved ones, this recipe is sure to become a staple in your kitchen. 

    Beef Stroganoff Cooking Class

    play video

    Play video

    Get step-by-step instructions on how to make a diabetes-friendly version of this family-favorite recipe. Powered by the chefs at Homemade.


    15 min prep time


    15 min cook time


    5servings


    1/5 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook noodles according to package directions, omitting salt.

    2. Add oil to a large sauté pan over high heat. Add meat and sauté for about 3 minutes. Remove meat from pan. Add mushrooms and onion and sauté for 5 minutes or until it begins to brown. 

    3. Add flour and cook for 1 minute. Add wine to deglaze pan; cook for 2 minutes. Add Dijon mustard and beef broth; bring to a boil. Reduce heat and simmer for 5 minutes. 

    4. Add beef and any juices back to broth and simmer for 3 more minutes. Add sour cream, salt (optional), and pepper; simmer for 30 seconds. 

    5. Serve over whole-grain egg noodles. 

    Kid Friendly
    Comfort Food
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      1/5 of recipe


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      55mg

      18%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      28g

    • Potassium
      443mg
      9%

    Ingredients

    whole grain egg noodles (uncooked)
    5 oz

    olive oil
    1 tsp

    beef tenderloin (sliced into 2-inch strips)
    1 lbs

    white (button) mushrooms (sliced)
    1 1/2 cup

    onion(s) (minced)
    1/2 med

    all-purpose flour
    1 tbsp

    dry white wine
    1/2 cup

    Dijon Mustard
    1 tsp

    fat free, low sodium beef broth
    14 1/2 oz

    fat-free sour cream
    1/2 cup

    salt (optional)
    1/4 tsp

    black pepper
    1/4 tsp

  • BBQ Meatballs

    BBQ Meatballs

    How to Make BBQ Meatballs

    These barbeque meatballs can be ready in just 30 minutes. Serve them up with a green salad and a side of corn or roasted sweet potatoes.


    10 min prep time


    20 min cook time


    5servings


    5 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. In a large bowl, mix together the turkey, egg, oats, garlic, mustard, hot sauce, steak seasoning, and black pepper. Mix well.
    3. Scoop meatballs the size of a heaping Tbsp. on to the baking sheet, setting them side by side so they are touching, to make 25 meatballs. Spray the tops of the meatballs with cooking spray and bake for 20 minutes or until the internal temperature is 165 degrees F.
    4. While the meatballs are baking, whisk together the BBQ sauce, cranberry sauce, chicken broth, and hot sauce (optional). Bring to a boil. Reduce heat and simmer until thickened.
    5. When the meatballs are done, toss them in the BBQ sauce to coat.
    Comfort Food
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Sides
    Dinner
    Budget Friendly
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    Nutrition facts

    5 Servings



    • Serving Size

      5 meatballs


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3g

        15%

    • Cholesterol
      125mg

      42%

    • Sodium
      325mg

      14%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      25g

    • Potassium
      355mg
      8%

    Ingredients

    nonstick cooking spray
    1

    lean ground turkey (93% fat-free)
    20 oz

    eggs
    1

    old fashioned rolled oats
    1/2 cup

    garlic (minced or grated)
    1 clove

    Dijon Mustard
    1 tbsp

    hot sauce
    1 tsp

    steak seasoning (salt-free)
    1 tsp

    black pepper
    1/2 tsp

    barbecue sauce (reduced-sugar)
    1/4 cup

    whole berry cranberry sauce
    1/4 cup

    low sodium chicken broth (fat-free, low-sodium)
    1/4 cup

    hot sauce (optional)
    1 tbsp

  • Beef and Sweet Potato Stew

    Beef and Sweet Potato Stew

    How to Make Beef and Sweet Potato Stew

    You can substitute butternut squash for the sweet potatoes in this recipe if you’d like. This stew is excellent served over the Root Vegetable Cakes.


    20 min prep time


    1 hr 25 min cook time


    8servings


    1 1/2 cups-1.5

    Print Recipe >

    Step-By-Step Instructions:

    1. Add olive oil and generous amount of cooking spray to a large soup pot over high heat. In batches, brown beef on all sides. Do not overcrowd the pan with beef or it will not brown.
    2. Remove the beef from the pan and set aside. Add onions, carrots and celery to the pan and sauté for 4-5 minutes.
    3. Add the beef broth and scrape the brown bits off the bottom of the pan. Add beef and simmer for 1 hour.
    4. While the beef is simmering, soak the prunes in hot water for 20 minutes. Drain the prunes, saving the water and set aside.
    5. After the beef has simmered for 1 hour, add the drained prunes, sweet potatoes, 1/2 cup of the prune water, cinnamon, ground black pepper and salt. Bring to a simmer, covered, for 20 minutes or until potatoes are tender.
    6. Stir in the chopped parsley and serve.
    Comfort Food
    Dinner
    Foodie
    Main Dish
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups-1.5


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      45mg

      15%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g

    • Protein
      19g

    • Potassium
      540mg
      11%

    Ingredients

    olive oil
    1 tbsp

    nonstick cooking spray
    1

    lean beef stew meat ((chuck or round))
    1 1/2 lbs

    onion (diced)
    1

    carrots (sliced 1/2 inch thick rounds)
    2

    celery stalks (diced)
    2

    fat-free, reduced sodium beef broth
    2 1/2 cup

    prunes (diced)
    1/2 cup

    hot water
    1 cup

    sweet potatoes (peeled and diced into 1-inch chunks)
    2 medium (about 12 oz total)

    ground cinnamon
    1 1/2 tsp

    black pepper
    1 tsp

    salt
    1 tsp

    chopped fresh parsley
    1/4 cup

  • Beef Boti Kebabs

    Beef Boti Kebabs

    How to Make Beef Boti Kebabs

    This boti kebabs recipe takes its inspiration from a kebab recipe popular during Nizam rule in Hyderabad. Back then this prominent dish consisted of tender pieces of boneless mutton dipped in spices and egg wash, rolled in crumbs, and deep fried. To make this recipe more diabetes-friendly, we’ve used a marinade to tenderize the meat and swapped frying for grilling on the stove top. The spices keep the traditional Indian flavors without the additional fat and carbs. Serve with Whole-Wheat Spinach Parathas and grilled veggies.


    4 hr prep time


    8 min cook time


    6servings


    1 Kebab (5–6 Pieces Beef)

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak wooden skewers in cold water for at least 10 minutes.
    2. Combine garlic, turmeric, coriander, fennel seeds, chili flakes, minced green chili, garam masala, 1/2 tsp sat, and lime juice in a bowl. Add steak cubes, stir to coat, and marinate in the refrigerator for 2–3 hours (or up to 6 hours). Remove from refrigerator and let stand at room temperature for 30 minutes before grilling.
    3. After steak has marinated and rested at room temperature, preheat a cast iron griddle over medium-high heat or an outdoor grill. Brush griddle or grill lightly with ½ tsp / 2.5 mL oil to prevent kebabs from sticking.
    4. Skewer steak onto wooden skewers (about 5–6 pieces of steak per skewer), leaving some space between each piece, and brush with remaining 1½ tsp / 7.5 mL oil. Sprinkle with remaining 1/2 tsp salt.
    5. Place kebabs on the griddle or grill and cook for about 4 minutes per side (8 minutes total). Serve hot, garnished with lime wedges (for squeezing over kebabs) and cilantro.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Indian
    Dinner
    Foodie
    Main Dish
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    Nutrition facts

    6 Servings



    • Serving Size

      1 Kebab (5–6 Pieces Beef)


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      30mg

      10%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      310mg
      7%

    Ingredients

    minced garlic
    1 tbsp

    turmeric (ground)
    1/2 tsp

    ground coriander
    2 tsp

    fennel seeds (crushed)
    1 tsp

    crushed red pepper flakes
    1/2 tsp

    green chili (finely chopped)
    1

    garam masala
    1 tsp

    salt (divided use)
    1 tsp

    lime juice
    1 tbsp

    lean sirloin steak (all visible fat removed and cut into 1-inch cubes)
    18 oz

    sunflower oil (divided)
    2 tsp

    lime (cut into wedges)
    1

    fresh cilantro (stems removed and leaves chopped)
    1 bunch

  • BBQ Chicken Burgers

    BBQ Chicken Burgers

    How to Make BBQ Chicken Burgers

    This burger recipe calls for ground chicken but lean ground turkey would also work well. Offer these healthier burgers as an option next time you host a barbecue!


    10 min prep time


    5servings


    1 burger

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. In a medium bowl, combine the ground chicken, egg, oatmeal, steak seasoning, salt (optional), and pepper. Mix well.
    3. Divide the meat mixture into 5 equal portions and press into patties.
    4. Grill the burgers on one side for 4-5 minutes. Flip the burgers and use 2 Tbsps. of the barbecue sauce to brush the top of the burgers. Grill the burgers for 4-5 minutes and flip them again. Brush the other side with the remaining BBQ sauce. Grill for another 2-3 minutes or until the burgers are cooked through. (They should reach an internal temperature of 165 degrees F).
    5. Open one hamburger bun. Add the burger to the bottom half of the bun and top with 1 piece lettuce and 1 slice of tomato. Place the top of the bun on top of the burger. Repeat for remaining 4 burgers.
    Grilling
    Dinner
    Foodie
    Lunch
    Holidays & Entertaining
    Sandwiches
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    Nutrition facts

    5 Servings



    • Serving Size

      1 burger


    • Amount per serving



      Calories





      275

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.7g

        14%

    • Cholesterol
      105mg

      35%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      21g

    Ingredients

    ground chicken
    16 oz

    eggs
    1

    oatmeal
    1/4 cup

    steak seasoning (salt-free, (such as Mrs. Dash))
    2 tsp

    salt (optional)
    1/4 tsp

    black pepper
    1/4 tsp

    barbeque sauce (sugar free)
    1/4 cup

    whole wheat hamburger buns (about 1.5 ounces each)
    5

    bibb or boston lettuce
    5

    tomato(es) (sliced into 5 slices)
    1