homemade takeout

Make your own fast-food favorites.

Skip the drive-through, and prepare these yummy and affordable meals at home. Feel good about feeding these healthful recipes to your loved ones because you choose the ingredients and the portion sizes.

turkey cheeseburgers with rosemary onions

MAKES 6 SERVINGS

PREP: 10 MIN., CHILL: 30 MIN., COOK: 25 MIN., BROIL: 5 MIN.

1 (20-oz.) package lean ground turkey breast

1 large egg, lightly beaten

1 tsp. salt

1 ½ tsp. freshly ground pepper

1 ½ Tbsp. butter, divided

1 large sweet onion, halved and sliced

1 tsp. chopped fresh or dried rosemary

Vegetable cooking spray

1 (A-oz.) package goat cheese, sliced*

6 (1.5-oz.) whole grain white hamburger buns

Toppings: lettuce leaves, Dijon mustard, tomato slices

1. Gently combine first 4 ingredients. Shape mixture into 6 thin patties; cover and chill 30 minutes.

2. Melt 1 Tbsp. butter in a nonstick skillet over medium-high heat; add onion and rosemary, and sauté 10 minutes or until onion is tender and golden. Remove onion mixture from skillet.

3. Melt remaining ½ Tbsp. butter in same skillet over medium heat. Cook patties 6 minutes on each side or until no longer pink in center. Place on an aluminum foil-lined baking sheet or broiler pan coated with cooking spray.

4. Top each patty evenly with onion mixture and 1 cheese slice. Broil 6 inches from heat 3 to 5 minutes or until cheese is lightly browned. Serve on hamburger buns with desired toppings. SUSAN KIRILL

RICHMOND, VIRGINIA

*4 oz. blue cheese, Gorgonzola cheese, or Swiss cheese may be substituted.

Per serving (not including toppings): Calories 320; Fat 10.5g (sat 5.7g, mono 2g, poly 0.8g); Protein 30.8g; Carb 25g; Fiber 1.4g; Chol 89mg; Iron 2.3mg; Sodium 783mg; Calc 138mg.

crispy oven-fried drumsticks

MAKES 4 SERVINGS

PREP: 15 MIN., BAKE: 30 MIN.

We loved these drumsticks with ½ tsp. red pepper. Use ¼ tsp. for kids.

3 cups cornflake cereal, crushed

1/3 cup grated Parmesan cheese

½ tsp. salt

¼ to ½ tsp. ground red pepper

¼ tsp. freshly ground black pepper

¾ cup fat-free buttermilk

8 chicken drumsticks (about 2 lb.), skinned

Vegetable cooking spray

1. Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.

2. Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely. Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks. Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.

3. Bake at 425° for 25 to 30 minutes or until drumsticks are well browned and done. Serve immediately.

KATIE MCCANN

ORLANOO, FLORIDA

Per serving (2 drumsticks): Calories 324; Fat 7.8g (sat 2.6g, mono 2.4g, poly 1.5g); Protein 40.7g; Carb 21.3g; Fiber 1 g; Cnol 137mg; Iron 5.9mg; Sodium 790mg; CaIc 150mg.

pepperom pizza

MAKES 6 SERVINGS

PREP: 5 MIN., BAKE: 12 MIN.

1 cup tomato-and-basil pasta sauce

1 (10-oz.) package prebaked whole wheat thin Italian pizza crust

¼ cup turkey pepperoni slices (about 24)

1 ½ cups (6 oz.) part-skim mozzarella cheese

1. Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges. Top with half of pepperoni slices. Sprinkle with cheese. Top with remaining pepperoni.

2. Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden and cheese is melted. Cut into 6 slices. Serve immediately.

Note: For testing purposes only, we used Boboli 100% Whole Wheat Thin Pizza Crust and Classico Tomato & Basil Pasta Sauce.

Per serving (1 slice): Calories 260; Fat 9.5g (sat 3.9g, mono 2.1g, poly 0.7g); Protein 19.2g; Carb 26.9g; Fiber 4g; Chol 40mg; Iron 2mg; Sodium 861mg; Cak 280mg.

veggie fried rice

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

1 (5.3-oz.) bag quick-cooking brown rice

1 (8-oz.) package fresh sugar snap peas

4 green onions, cut into 2-inch pieces

½ cup matchstick-cut carrots

Vegetable cooking spray

1 Tbsp. grated fresh ginger

2 garlic cloves, minced

2 large eggs, lightly beaten

3 Tbsp. lite soy sauce

2 tsp. dark sesame oil

1. Cook rice according to package directions; drain well.

2. Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.

3. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.

Per (1 ¼-cup) serving: Calories 240; Fat 5.8g (sat 1.1g, mono 1g, poly 0.4g); Protein 9.6g; Carb 38.7g; Fiber 4g; Chol 106mg; Iron 2.2mg; Sodium 439mg; Calc 92mg.

* For More Info

Quick-and-satisfying homemade pizzas:

southernliving.com/april2007

HOLLEY JOHNSON, M.S., R.D.

Copyright Southern Progress Corporation Apr 2007
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