Serve with cole slaw and baked beans.
1 pound lean ground beef
1 tablespoon Dijon mustard
2 tablespoons Ranch-style salad dressing and seasoning mix (available in packets)
1 large yellow onion, thinly sliced
1/4 cup water
Mix the ground beef, mustard, and salad dressing mix together in a medium bowl. Shape the beef mixture into 4 patties.
Place a large nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray and add the onions. Coat the onions with nonstick cooking spray and cook 7 minutes or until they are richly browned, stirring frequently. Set them aside on a separate plate.
Recoat the skillet with nonstick cooking spray, add the patties, and cook 4 minutes. Filip the patties and cook another 3 minutes or until they are no longer pink in the center. Place them on a serving platter.
Add the onions and water to the pan drippings and cook 30 seconds, scraping the bottom and sides of the skillet. When the mixture has thickened slightly, spoon it over the patties. Makes 4 servings.
Each patty plus 1/4 cup onions contains 215 calories, 9 g. fat, 69 mg. cholesterol, 419 mg. sodium, 8 g. carbohydrate, 1 g. dietary fiber, 3 g. sugars, 23 g. protein.
From The 4-Ingredient Diabetes Cookbook by Nancy S. Hughes
