This is my favorite time of year, when it gets cool enough to enjoy sitting out on our back porch again, relaxing with a nice glass of wine while watching the cardinals that have returned to our back yard.  We are grabbing every opportunity we can to grill outside before winter makes it uncomfortable.

A couple of nights ago, we made some delicious grilled burgers, better than anything from a fast food place and almost as easy to make.

Grilled Jalapeno Burgers

Start by combining the ground beef, dry soup mix and worchestershire sauce in a large bowl.  Form the meat into six 6 oz. patties.

Place the burgers on a prepared grill and cook until cooked through, about 3-5 minutes per side.

Meanwhile, get your toppings ready to go.  We use lettuce, tomatoes, onions, pepperjack and American cheeses, and sliced jalapenos.

I served the burgers with some oven-baked french fries.  Yes, they really are good and you save all that fat and calories and mess you get when you fry french fries.  I use Ore Ida Fast Food Style French Fries.  Simply spread them out in a single layer on a sheet pan and spray them generously with some non-stick spray.  Cook them in a 350 deg. oven for 25-30 minutes, until crisp.  Sprinkle with salt and serve.

Try your own Grilled Jalapeno Burger and Oven-Baked Fries and you may have to keep your grill ready to go all winter.

 

Chicken Parmesan is one of my favorite foods.  Traditionally, it is coated in bread crumbs and pan fried then topped with lots of mozzarella cheese.  Not very figure friendly, if you know what I mean.

Several years ago, The Husband began making a much lower fat version of chicken parm that delivers all of the flavor without all of the calories.  Now, I’m not calling this diet food but I am saying that when you’re craving chicken parmesan, this version will deliver the flavor you are seeking in a lighter, healthier way.

Healthier Chicken Parmesan

Melt 1 Tbls. butter in a large skillet and saute the diced onion until soft.  Stir in minced garlic and saute for 1 minute.  Remove the onion mixture from the pan and set aside.

Salt and pepper the chicken breasts to taste.

Melt the remaining tablespoon of butter in the same skillet and add the chicken.  Saute the chicken for 5 minutes.

Turn the chicken over (notice then nice brown color on the chicken) and continue to cook another 5 minutes until chicken is almost completely cooked through.  Remove chicken from pan and set aside.

 We like to serve this dish over white rice cooked with just a little bit of chicken stock.