A fantastic alternative to the classic summer burger.
- 4 3-4 oz. Lean ground beef patties or four vegetarian burgers
- 4 large Lettuce leaves (romaine, bib leaf or iceberg)
- 4 slices Tomato
- 4 slices Red Onion
- 2-3 slices Dill Pickles
- Sugar-free ketchup and mustard
Grill burgers to an internal temperature of 145 degrees (64 C)
Place on top of lettuce leaves along with the tomato, red onion, sliced dill pickle and sugar-free ketchup and mustard
Profile Exchanges: 3 to 4 oz. of lean protein; 1/2 cup vegetables
Need a good side to go with your burger? Check out this Profile-friendly: Grilled Summer Squash.
This Profile Plan-approved recipe will fit right into your summer BBQ plans!
Main Course, Side Dish
- Grill or Oven
- 12 oz lean sirloin
- ¼ c snipped parsley
- 3 T lemon juice
- 3 T water
- 1 T olive oil
- 1 garlic clove minced
- ¼ tsp. pepper
- 1 med red or green pepper or both cut into 1” pieces
- 4 green onions cut into 2” pieces
Trim beef. Place beef in plastic bag.
Marinade: in small mixing bowl stir together parsley, lemon juice, water, olive oil, garlic and pepper. Pour over beef. Seal bag.
Cook green and red peppers, green onions in boiling water for 1 min. Drain well. Place on 4 long skewers, alternating meat and veggies
Place skewers over unheated rack on broiler pan. Broil for about 10 minutes or try them on the grill.
Beef Kabobs, Profile-Friendly Recipes
Slow-Cooker Shredded Beef
Winter is slow-cooker season and Profile is excited to celebrate National Slow-Cooker Month by releasing our favorite Crock-Pot dishes throughout January. So prep your food, set it and forget it with amazing recipes from Profile!
9 hrs 30 mins
Main Course, Slow-CookerCUISINE
- 1 beef shoulder roast boneless arm chuck roast or blade chuck roast (2 lbs)
- 3 stalks celery chopped
- 1 large onion chopped
- 2 cups carrots chopped
- 2 cups jicama diced
- 2 cups low sodium beef broth
- ½ cup Profile Rosemary Balsamic dressing
- 2 tablespoons minced garlic
- Salt and pepper
For optional browning, spray large nonstick skillet with non-stick cooking spray and brown beef roast on all sides over medium heat.
Place celery, onion, carrots, jicama, and garlic in 3-1/2 to 5 quart slow cooker; place roast on top.
Pour broth and dressing over top.
Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
Remove roast from slow cooker.
Skim fat from cooking liquid, if necessary and reserve vegetable mixture.
Shred beef with 2 forks.
Combine shredded beef and reserved vegetable mixture.
Season with salt and pepper, as desired.
Profile Exchange: 3 oz lean protein, 1 cup veggies, 1 free food
Slow-Cooker, Slow-Cooker Shredded Beef
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