Notes:
We have been eating really clean and organic food. Everyone in my family enjoyed these little sliders. And the best part is I snuck in 3 veggies in the meat. My kids thought they were eating a regular mini hamburger and little did they know they were also eating some thing really healthy.

Servings: 4-8

Ingredients:
Organic Ground Beef (could use lean turkey)
Organic..carrots, zuchinni, onion, lettuce, tomato, and whole wheat dinner rolls.

Directions:
I chopped up the veggies really small. Then I added them to the meat like a meatloaf. I rolled little balls up, flattened them and cooked them in a pan. I put the sliders on organic whole wheat dinner rolls and served with lettuce and tomatoe.

Submitted by:
Lisa

Notes:
New recipe I am going to try out tonight, not too bad for you either

Servings: 5

Ingredients:
1 1/2 pounds chicken breast, halved
8-12 pieces bacon half cooked
2 tbs olive oil
1 clove garlic, minced
2 tbs chopped onion
2 tomatoes, sliced
1 bunch thyme, but I am using Cilantro

Directions:
*Pre-heat oven to 400
Working on a sheet pan, coat chicken breasts pieces in olive oil and minced garlic, sprinkle wth salt and pepper (and any other seasonings you prefer on your chicken). Place a slice of tomato over each piece of chicken, sprinkle over chopped onions. Then take two pieces of bacon, wrap them over chicken and tomato by forming an X with the bacon.
Arrange chicken an inch or so apart, bake for 35 to 40 minutes and enjoy

Submitted by:
Leah

Notes:
makes 4 servings

From the original chef:

I serve this with fresh asparagus, steamed with a sprinkling of good olive oil and a light dust of Reggiano  (or Parmesean).
One quarter of this is 450 calories. . The asparagus really does compliment it well. The Asparagus, Reggiano and drizzled olive oil is probably adding 100 to 150 calories. I have never tasted anything in my life as good as this with so few calories.

Servings: 4

Ingredients:
1/4 cup GOOD olive oil
1 med red onion, 1/4 " dice
1 1/2 ribs celery with leaves, cut into 1/2 inch pieces
1 28 ounce can diced San Marzano plum tomatoes, partially drained (will equal about
2 cups of drained diced tomatoes with a little bit of juice
1 1/2 tblsp. pine nuts
1 1/2 tbslp. currants
3 tblsp. capers, rinsed and drained
1 1/4 cup good dry marsala
1 tsp. fennel seed
red pepper flakes to taste
2 bay leaves
2 pounds jumbo shrimp -any size up to under 25 count is OK (frozen can be used but fresh is best flavor)

salt
pepper

Directions:
1. In a 12 inch saute pan, heat the olive oil over medium high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes and bay leaf and bring to a boil.
2. Remove the pan from the heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat and simmer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.

Submitted by:
Tiffany