This month's recipes

Men's Fitness, Sept, 2004

BEEF AND TOMATO
BURGERS

1 lb lean ground beef
1 tbsp oil-packed sun-dried
  tomatoes, drained and chopped
1 tsp grated lemon peel
1/4 cup light mayonnaise
2 tbsp dried basil
1 jalapeno pepper, diced
4 onion hamburger buns
Arugula or spinach leaves

To make: Chuck the ground
beef, tomatoes, and lemon
peel into a bowl and mix.
Shape the meat into four 1/2-inch-thick
patties. While the
burgers cook, make a sauce
using the mayonnaise, basil,
and chopped jalapeno. Slap
your burger onto a bun, then
top with the spicy mayo and
arugula. Makes 4 burgers.

CHICKEN AND ONION
CASSEROLE

1 onion, chopped
4 stalks celery, chopped
1 bell pepper, diced
1 can cream of chicken soup
1 can cream of celery soup
1 1/4 cups water
2 whole boneless, skinless
  chicken breasts, cubed
1 cup croutons

To make: Saute onion, celery,
and bell pepper in a nonstick
skillet until tender. Add the
cream of chicken soup, cream
of celery soup, and water, then
heat and stir. While the sauce
simmers, place the chicken
breasts in a 9-by-13 baking
pan. Pour the croutons over
the chicken and top it all off
with the warm soup mixture.
Cover the pan with foil and
bake at 350 degrees for
1 hour. Remove foil and bake
for an additional 30 to 45
minutes. Makes 6 servings.

GRILLED SALMON
AND MANGO SALAD

1 medium cucumber, peeled
  and chopped
3 tbsp plain low-fat yogurt
2 tbsp lemon juice
1 1/2 tsp parsley, chopped
1 1/2 tsp chives
1 1/4 tsp grated lemon peel
1 clove garlic, chopped
4 (6 oz) salmon fillets (about
  1-inch thick)
2 tsp black pepper
1/2 tsp salt
4 cups salad greens
3/4 cup fresh basil
1 mango, peeled and cubed

To Make: Put the cucumber,
yogurt, lemon juice, parsley,
chives, lemon peel, and garlic
into a blender and puree until
smooth. Salt and pepper the
salmon fillets and then grill for
5 minutes per side or until the
meat easily flakes with a fork.
Break the freshly cooked meat
into chunks, discarding the
skin. Then toss the greens,
basil, and a 1/4 cup of the
cucumber dressing into a large
bowl and mix until well coated.
To make the salad, place 1/4 of
the greens on a plate, followed
by 1/4 of the salmon, mango,
and remaining dressing.
Makes 4-servings.