NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

Burger Rolls

You can make these burgers in the traditional burger shape, the rolls just serve to make this a finger food.

Mix together

1/2 pound ground meat (any kind you like)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 clove fresh garlic, minced
1 teaspoon fresh or 1/2 teaspoon dried parsley, minced

Shape meat into sausage-shaped rolls. Saute in hot, oiled pan, turning until all sides are browned. Add 1/4 cup broth.

Cover and steam until meat is thoroughly cooked. Set burger rolls aside.

Zucchini Relish

In same pan heat a little olive oil. Saute until translucent 1/2 cup chopped onion.

Add 1 tablespoon Reduced Balsamic Vinegar or balsamic vinegar.

Continue sauteeing until onions are just tender. Add

1 cup roasted red and/or yellow bell pepper, chopped
1/2 cup zucchini, chopped
sea salt and black pepper

Saute until zucchini is just tender. Taste and if too tart add more roasted pepper. Continue cooking until all veggies are tender.

Assemble rolls:

Place one burger roll in center of lettuce leaf. Top with Zucchini Relish. Use 1 head romaine lettuce, use inner leaves only

If you have the time make up these Protein Hotdog Buns.

Protein Hotdog Buns

Preheat oven to 350 degrees.

Mix up 1 batch Protein Cheese Bread. Oil corn stick molds. Spread batter on bottom and sides leaving an indentation in the middle large enough for the burger roll to fit. Bake for about 10 minutes until bread is lightly browned.

If you don't have corn stick molds form pieces of aluminum foil into hotdog bun shapes. Line with parchment paper. Lightly oil paper. Spread batter on bottom and sides of mold.

Thousand Island Dressing & Salad

Stir together in medium sized bowl

1/2 cup mayonnaise
1/2 cup yogurt or creme fraiche
2 tablespoons Dried Tomato Paste, ketchup, or tomato paste
2 tablespoons dill pickle, minced
2 tablespoons roasted red pepper, minced

Taste and add sea salt if needed.

Drizzle over and toss to coat lettuce leaves torn into bite-size pieces.

Garnish with tomato wedges.

Serve on the side:

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last revised January 24, 2004
Copyright Kathleane C. O'Leary 1997-2005 all rights reserved
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