Ingredients
4 ounces pre-sliced baby portabella mushrooms (rinsed)
¼ cup pre-sliced green onions
1 tablespoon roasted garlic
1 medium tomato (rinsed)
1 ½ teaspoons seasoned pepper blend
4 (6-ounce) ground chuck patties
4 thin American cheese slices
4 wheat sandwich rolls
4 dill pickle slices
¼ cup barbecue sauce
2 tablespoons mayonnaise

Steps

1. Preheat grill on medium-high. Combine mushrooms, green onions, and roasted garlic in microwave-safe bowl. Microwave on HIGH 1–2 minutes or until mushrooms are tender; set aside. Cut tomato into thin slices to top burgers (add any extra tomato to salad); set aside.
2. Sprinkle seasoned pepper over both sides of patties; place on grill. Wash hands. Close lid (or cover with foil); grill 4–5 minutes on each side or until internal temperature reaches 155°F (for medium). During last 1–2 minutes of grill time, top each patty with ¼ mushroom mixture and 1 cheese slice. Use meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed.)
3. Place patties on bottom halves of rolls; top with pickles and tomato slices. Spread barbecue sauce and mayonnaise over top halves of rolls. Assemble and serve.

CALORIES (per ¼ recipe) 630kcal; FAT 34g; CHOL 130mg; SODIUM 850mg; CARB 43g; FIBER 3g; PROTEIN 41g; VIT A 20%; VIT C 10%; CALC 25%; IRON 30%

Ingredients
4 pre-cooked bacon slices
12 ounces American salad blend (lettuce, carrots, radishes)
1 medium tomato (rinsed)
¼ cup ranch salad dressing

Steps

1. Place bacon on microwave-safe plate (may be paper) and cover with paper towel. Microwave on HIGH 30–40 seconds or until crisp.
2. Place salad blend in salad bowl. Cut tomato into bite-size pieces; add to salad.
3. Crumble bacon over salad. Add dressing; toss to coat and serve.

CALORIES (per ¼ recipe) 120kcal; FAT 10g; CHOL 10mg; SODIUM 270mg; CARB 5g; FIBER 1g; PROTEIN 4g; VIT A 30%; VIT C 30%; CALC 2%; IRON 4%