Bleu Cheese Chipotle Bacon Burger

One of my favorite places to eat pre-op was Chili's and several years ago they made a Bleu Cheese Chipotle Burger that was to die for. Unfortunately, they stopped making it and I ultimately stopped eating there - even if they brought it back the fat and calories alone would keep me from indulging (1090 calories/71g of fat). I decided to come up with my own version, it doesn't do Chili's justice but it was enough to satisfy my craving, a fraction of the calories and its mighty tasty if I say so myself!

 

Calories: 286  |  Protein: 28  |  Carbs: 3   |  Fat: 18

Serves: 6  |  Serving size: 1 burger patty

 

 

You'll need:

 

1 1/4 pounds ground sirloin (I used 90/10)

1 cup bleu cheese, crumbled

1/4 cup bacon pieces (I used Hormel red label)

1/2 tsp sea salt

1/2 chipotle chile pepper

2 tbsp. coarsely ground peppercorns

 

 

 

 

Then you'll:

 

Combine everything (except peppercorns) in a medium bowl, mix well and form into 6 patties. Spread peppercorns on a plate and press one side of each patty into pepper (I like spice so I did both sides). You can choose your own method of cooking, I used my Calphalon griddle pan on the stove top and cooked until medium-well (160 degrees internally).

 

 

 

 

Happy Cooking!

 

Chili's Copycat Chicken Enchilada Soup

This is my favorite soup EVER. If you like Chili's Chicken Enchilada Soup then you will LOVE this. You won't find anything closer to it. The original recipe is here but I've obviously modified it to reduce calories and make it more VSG friendly. The calories are based on "regular" people servings and I don't have a picture of it because I ate it all before I remembered to. It's seriously that good.

Image courtesy of Google

Prep time: 15 mins  |  Level: Intermediate  |  Servings: 8

Calories per serving: 155

 

1 pound skinless, boneless chicken tenders

1 tsp vegetable oil

1/2 cup diced onion

1 clove garlic, minced

1 quart chicken broth, fat free reduced sodium 

1 cup masa harina

3 cups water, divided

1 cup enchilada sauce (I use hot & entire 10 oz can)

1 teaspoon salt (I double this)

1 teaspoon chili powder (I double this)

1/2 teaspoon ground cumin (I double this)

1 4oz can green chilies (optional)

 

Boil chicken in large pot, drain, set aside. Cook onion and garlic in oil and pour in chicken broth. In a bowl, whisk together masa harina and 2 cups of water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, salt, chili powder, and cumin. Bring to a boil. Shred chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

 

If you add cheese or tortilla chips make sure to add in the additional calories. I never add cheese, its awesome with just tortilla chips!

 

 

Happy Cooking!