Can burgers and fries be part of a healthy diet?  Absolutely!  These burgers are made with organic free-range ground beef, delivering more CLA and Omega-3s in every tasty bite.  The fries are baked to golden deliciousness and tossed with a sizzling garlic butter saute and dusted with parmesan.  Dinner plates are practically licked clean.

Free-Range Burgers

1-lb ground beef, organic free-range
1 egg
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 tablespoon breadcrumbs

Combine all ingredients in a large bowl and mix with a fork or clean hands.  Shape into 4 one-inch thick patties and cook on a cast iron grill pan until done.  Serve burger patties on toasted whole wheat buns with tomato slices, pickles, lettuce, or avocado, if desired.

Garlic Fries by Cooking Light

4 teaspoons canola oil
3/4 teaspoon salt
3 lbs peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.  Arrange potatoes in a single layer on a baking sheet coated with cooking spray.  Bake at 400 degrees for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly.  Add potatoes, parsley, and Parmesan cheese to pan; toss to coat.  Serve immediately.

*Note – I left the skin on the potatoes, and instead of using a large skillet for the butter and garlic, I sauted the garlic in a small skillet and drizzled it over the fries on the baking sheet, sprinkled on the parmesan, and used tongs to toss.

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