CHEESEBURGER PIZZA
As in a classic diner cheeseburger, mustard tops the ground beef in this pizza, which bubbles with melted American cheese, fresh red onion and dill pickles. Serve it with shredded lettuce on the side to complete the burger experience and make this a "one-crust" meal that comes to the table in an hour flat.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking stone or inverted large baking sheet on the lowest rack of the oven and preheat to 450 degrees F.
- Cook the beef in a medium skillet over medium heat just until no longer pink, about 4 minutes. Using a slotted spoon, transfer the beef to paper towels to drain and let cool 5 minutes. Put the cooled beef in a bowl, stir in the mustard to coat and sprinkle with some salt and pepper.
- Dust a sheet of parchment paper set on a pizza peel or inverted baking sheet with some flour. Stretch the pizza dough into a round (12 inches for thick or 14 inches for thinner) on the parchment and brush the edge of the round with the oil, then sprinkle it with the sesame seeds. Sprinkle 1 1/2 cups cheese evenly over the dough, leaving a 1/2-inch border. Top with the beef, then sprinkle the remaining 1/2 cup cheese over the beef.
- Slide the pizza off the parchment onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, about 15 minutes. Transfer to a cutting board, arrange the pickle slices evenly over the pizza then sprinkle with the onions. Drizzle mustard and ketchup over the pizza and serve while hot with shredded lettuce on the side.
HG'S THE CHEESEBURGER CHOMP - WW POINTS = 3
From the www.hungrygirl.com website: "Who needs a silly bun when you've got a ROCKIN' high-fiber tortilla? This burger-ific wrap rules!" PER SERVING (entire wrap): 193 calories, 3.5g fat, 864mg sodium, 29g carbs, 17g fiber, 4g sugars, 27g protein -- POINTS® value 3*
Provided by senseicheryl
Categories Lunch/Snacks
Time 10m
Yield 1 tortilla, 1 serving(s)
Number Of Ingredients 10
Steps:
- Prepare Boca patty according to package directions (in a pan with nonstick spray, or in the microwave).
- Top patty with cheese slice. Microwave for 20 seconds, or until cheese melts. Set aside.
- Place tortilla on a plate, and warm it slightly in the microwave. Place lettuce in the center of the tortilla, and top with tomato slices.
- Chop cheese-topped patty into bite-sized pieces, and then arrange on top of the lettuce and tomato. If you like, top with any (or all!) of the optional guilt-free burger toppings.
- Wrap tortilla up by folding in the sides first, and then rolling it up tightly from the bottom. Enjoy!
Nutrition Facts : Calories 313.9, Fat 7.8, SaturatedFat 1.5, Cholesterol 5.8, Sodium 1183.5, Carbohydrate 40.8, Fiber 4.3, Sugar 4.5, Protein 20.8
HG'S SOUTHWESTERN SURPRISE - WW POINTS = 3
I recently purchased the new Hungry Girl Cookbook and this is one of the first recipes that I am going to try. Here is what the book says: "Not to sound like a cheesy commercial, but this soup is so thick, it "eats like a meal." It's almost too easy to prepare a super-sized batch, and it tastes even better the next day! (HG Tip: Freeze leftovers in individual servings for microwavable, super-filling, guilt-free snacks)." UPDATE NOTE 9/7/2008: I made this recipe today for dinner but I made just a couple changes: 1) I used 16 ounces Perdue Ground Chicken (hubby wanted more meat!) and 2) I cooked it all in my crockpot on Low for about 8 hours. Hubby and I had it for dinner and it was awesome! I posted a picture also. The change to the ground chicken changed the points value to 4 points per generous 1 cup serving. I hope you all enjoy as much as we did!
Provided by senseicheryl
Categories Corn
Time 30m
Yield 12 generous cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
- Reduce heat to low and let simmer for 15 minutes.
- Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.
TRUE CHEESEBURGER PIZZA
This is a unique twist on two favorites: pizza and cheeseburgers! It is super fast to make, and you can easily add your favorite burger toppings such as lettuce and tomato. This is a family favorite and disappears fast!
Provided by JILLENA
Categories Main Dish Recipes Pizza Recipes Beef
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix ketchup and mustard in a bowl; spread mixture over pizza crust. Spread mozzarella cheese and Cheddar cheese over ketchup mixture and top with beef and onions. Transfer pizza to a large baking sheet.
- Bake in preheated oven until cheese is melted, about 20 minutes. Top with pickles and allow pizza to cool for 5 minutes. Top with shredded lettuce and tomatoes before slicing and serving.
Nutrition Facts : Calories 740.4 calories, Carbohydrate 67.1 g, Cholesterol 111.8 mg, Fat 34.3 g, Fiber 3.7 g, Protein 44.6 g, SaturatedFat 17.4 g, Sodium 2011.5 mg, Sugar 14.4 g
HG'S CHILI-RIFIC CHEESEBURGER - WW POINTS = 5
Another fantastic Hungry Girl Recipe: "Chili Cheese, Please! You want a guilt-free chili cheeseburger? You got it, baby! " Serving Size: 1 burger (entire recipe) Calories: 273 Fat: 3g Sodium: 1,330mg Carbs: 40g Fiber: 8g Sugars: 8g Protein: 25g POINTS® value 5* Attention Sodium-Counters! Save about 450mg by nixing the pickles and mustard.
Provided by senseicheryl
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Split bun in half and toast lightly.
- Layer pickles, tomato, and onion on the bottom half of the bun.
- Cook Boca patty according to the instructions on the box (either in a pan with nonstick spray, or in the microwave). Place burger over the veggies on the bun's bottom half.
- Prepare chili according to package directions.
- Top the burger with the chili and then the cheese slice.
- Slap the mustard onto the top half of the bun.
- Plop the bun top over the cheese and chili patty.
- Now, the most important step of all -- Enjoy!
Nutrition Facts : Calories 179.1, Fat 2.6, SaturatedFat 0.6, Cholesterol 2.3, Sodium 1056.2, Carbohydrate 29.4, Fiber 2.4, Sugar 7.8, Protein 10.1
HG'S ISLAND INSANITY BURGER - WW POINTS = 5
Another one from our favorite - HUNGRY GIRL! "Burger Bliss Been dying to try one of those cheese-topped, teriyaki-tastic, crazy-high-in-calories Banzai Burgers at Red Robin? Have this instead..." Serving Size: 1 burger (entire recipe) Calories: 271 Fat: 2.25g Sodium: 1,264mg Carbs: 44g Fiber: 6g Sugars: 15g Protein: 22g POINTS® value 5*
Provided by senseicheryl
Categories < 15 Mins
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring a pan sprayed with nonstick spray to medium-high heat on the stove. (If you have a grill pan, use it -- you'll get neato grill marks.) Lay pineapple ring in the pan, and cook until slightly blackened and caram elized, about 3 minutes per side. Set aside to cool.
- Cut a slit in the burger pouch. Place burger, slit-side up, in the microwave. Microwave for just 1 minute (not the time given on the box). If your microwave is low wattage, microwave for an additional 15 seconds. Remove patty from the microwave and place on a microwave-safe plate. Pour half of the teriyaki marinade on top, spread it around, and flip patty to coat evenly on both sides. Lay cheese slice on top of the patty, and microwave for 30 additional seconds.
- Place the burger patty on the bottom half of the bun, and top with the remaining teriyaki sauce. Add the pineapple ring, tomato, and lettuce. Spread mayo on the top half of the bun, and finish your burger off with the bun's top half. Now CHOMP!
Nutrition Facts : Calories 305.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 2.8, Sodium 1642.4, Carbohydrate 46.7, Fiber 6.8, Sugar 16.3, Protein 24.5
OLD-FASHIONED CHEESEBURGERS
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
- Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.
Nutrition Facts : Calories 422 g, Fat 24 g, Fiber 1 g, Protein 27 g
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- Heat a large cast-iron skillet over medium-high heat. Place 1 tortilla wrap on a cutting board and spray on both sides with cooking spray. Cut tortilla wrap into quarters. Arrange quarters in pan and cook until toasted and crisp, about 1 minute per side. Cool to room temperature.
- Heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray and add ground beef, onion, salt, and pepper. Cook, stirring to crumble beef, until beef is cooked through and onion is tender, about 5 minutes. Cool slightly.
- Heat cast-iron skillet over medium heat. Place 1 tortilla wrap on a cutting board and spray top with cooking spray. Flip tortilla over so sprayed side is down. Spread 1 teaspoon mustard over center of tortilla. Spoon about ½ cup beef mixture in center of wrap, leaving a 1½-inch border. Layer with ¼ cup cheese, ¼ cup tomato, 2 teaspoons pickles, and ¼ cup lettuce. Place 1 toasted tortilla quarter on top. Carefully fold sides of tortilla over filling toward the center, creating pleats to cover the toasted tortilla quarter. Press gently to fold pleats. Carefully flip wrap over and place in heated skillet. Cook until toasted and crisp, pressing occasionally with a spatula, about 2 minutes per side. Repeat with remaining tortilla wraps, beef mixture, cheese, tomato, pickles, and lettuce to form 4 crunch wraps total.
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- Coat large nonstick skillet with nonstick spray and heat over medium-high. Add beef, onion, and salt and cook, breaking up meat with wooden spoon, until beef is cooked through and no longer pink, 7 to 9 minutes. Let cool. Set aside or divide beef mixture among 4 small microwavable storage containers.
- Place 1½ cups lettuce each in 4 medium bowls or storage containers. Top each bowl with 1 chopped tomato, 3 pickle slices, 2 tbsp cheese, and red onion (if using).
- In small bowl, stir ingredients for special sauce: ketchup, mayonnaise, mustard, Worcestershire sauce, minced onion, and chopped pickles. Set aside, or divide sauce among 4 small baggies or storage containers.
- Pack beef containers with lettuce containers and special sauce and refrigerate. Before serving, heat beef and place on top of salad. Serve with special sauce.
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