Portobello Burgers with Blue Cheese Sauce
Kale Salad with Berries and Red Onion
Ingredients
- 2 portobello mushroom caps
- ½ tsp dried oregano
- ½ cup fat-free plain Greek yogurt
- ½ Tbsp extra virgin olive oil
- ½ Tbsp fresh lemon juice
- 3 Tbsp crumbled reduced-fat blue cheese
- 2 whole-wheat hamburger buns, toasted
Instructions
- Heat a skillet coated with cooking spray over medium-high heat. Coat both sides of mushrooms with cooking spray; sprinkle with oregano.
- Cook mushrooms 5 to 7 minutes on each side or until tender.
- Combine yogurt, oil, lemon juice and cheese.
- Place mushrooms on bun bottoms; top with blue cheese sauce and bun tops.
Side Dish Ingredients
- 1 (5-oz) pkg baby kale mix
- ¾ cup blueberries
- ¼ cup thinly sliced red onion
- 2 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine kale, berries and onion in a bowl.
- Whisk together oil, vinegar, honey, mustard, salt and pepper. Drizzle dressing over salad, tossing to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
280
|
220
|
500
|
| Fat (g) | 8 | 14 | 22 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 20 | 3 | 23 |
| Carb (g) | 32 | 17 | 49 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 430 | 370 | 800 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
