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Mini Sliders, Mini-Veggie Kebabs and Grilled Fruit with Rich Chocolate Sauce

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Mini Sliders 


4 oz reduced-fat crescent roll dough, 4 rolls

2 tsp all-purpose flour

1/2 tsp table salt

1/4 tsp paprika

1/4 tsp garlic powder

1 pound(s) uncooked lean ground beef (with 7% fat)

1 spray(s) cooking spray

6 Tbsp ketchup

1/8 tsp chili powder, chipotle-variety

1/4 cup(s) sour pickle(s), or sweet pickle(s), round slices


• Preheat oven to 400ºF.

• Unroll dough and form into a ball. On a lightly floured surface, roll dough into a thin sheet. Cut ten 2 ½-inch circles of dough, collecting scraps and rolling out dough again as needed. Place circles on a nonstick baking sheet and sprinkle with salt; bake until golden, about 8 minutes. Remove from pan; cool on wire rack. Slice each roll in half to make ten tops and ten bottoms.

• Meanwhile, prepare sliders. In a medium mixing bowl, combine salt, paprika and garlic powder. Add beef and gently knead; divide into 10 portions. Flatten each portion into a 2 1/2-inch patty, about 1/2-inch thick.

• Coat a large stovetop grill pan with cooking spray; heat over medium heat. Arrange burgers on pan making sure not to crowd them. Cook until well-browned on bottom, about 6 to 8 minutes. Flip and cook until meat is cooked through, about 4 minutes.

• To serve, in a small bowl, stir together ketchup and chile powder. Sandwich each burger between a roll, spread with 1 1/2 teaspoons ketchup and topped with pickles. Yields 1 slider per serving.

Mini-Veggie Kebabs


2 tsp olive oil

2 Tbsp vinegar, red wine

1 clove(s) (medium) garlic clove(s), minced

2 tsp dried oregano

1/8 tsp table salt, or to taste

1/8 tsp black pepper

2 1/2 cup(s) cherry tomato(es), or about 24 average

3 medium zucchini, cut into 24 1-inch pieces

6 medium scallion(s), white and pale green parts only, cut into 24 1-inch pieces


• Soak 24 6-inch wooden skewers in water for at least 15 minutes.

• Meanwhile, prepare marinade: Combine olive oil, vinegar, garlic, oregano, salt and pepper in blender and blend until smooth.

• Spear one tomato, one zucchini chunk and one scallion onto each skewer. Brush with marinade.

• Grill skewers 5 to 7 minutes, or until tomatoes are just about to pop out of their skins.

Grilled Fruit with Rich Chocolate Sauce


1 spray(s) cooking spray

1 tsp decaffeinated instant coffee, powder

1/8 tsp ground cinnamon, or to taste (optional)

2/3 oz fat-free sugar-free instant chocolate pudding mix, use half a 1.4 oz package

1 1/2 cup(s) fat-free skim milk

2 large banana(s), cut into a total of 12 chunks

12 medium strawberries, hulled


• Offheat, coat grid of grill with cooking spray and then preheat grill to medium.

• In a tall pitcher, combine coffee powder, cinnamon, pudding mix and milk. Blend with a whisk or immersion blender until mixture is frothy; set aside. (The mixture will firm up as it stands.)

• Alternately thread 3 banana chunks and 3 strawberries onto each of 4 metal skewers. Grill skewers, turning once, just long enough so that grill marks appear on fruit, about 2 to 3 minutes per side.

• Remove fruit from skewers and divide among 4 plates. Top each serving with about 1/4 cup of chocolate sauce.

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