Asian Beef Sliders

Serves 8

• 1¼ pounds lean ground beef (7% fat or less)
• ¼ cup thinly sliced scallions
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons Sriracha (hot chili sauce)
• 8 (3-inch) mini sandwich buns (1½ ounces each), split
• 2 Kirby cucumbers, thinly sliced
• 1 small red onion, thinly sliced

1 Combine beef, scallions, soy sauce, ginger, and Sriracha in large bowl until well mixed. With damp hands, form mixture into 8 patties.

2 Coat large skillet with nonstick spray and set over medium-high heat. Add patties and cook until instant-read thermometer inserted into side of burgers registers 160°F, about 4 minutes per side.

3 Place bottoms of buns on serving platter; top with burgers, cucumber slices, and onion slices. Cover with tops of buns.

PER SERVING (1 SLIDER): 227 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 40 mg Chol, 336 mg Sod, 24 g Total Carb, 4 g Sugar, 1 g Fib, 18 g Prot, 87 mg Calc. PointsPlus value: 6

Warm Gala, Gorgonzola, and Prosciutto Crostini

Serves 4

• 2 teaspoons canola oil
• 1 large Gala apple, quartered, cored, and cut into 16 slices
• 8 (½-inch-thick) slices whole wheat baguette, toasted
• 2 slices prosciutto, quartered
• 1 ounce Gorgonzola or other blue cheese, crumbled
• 2 teaspoons honey

1 Coat large nonstick skillet with oil and set over medium heat. Add apple slices in single layer and cook until lightly browned, about 2 minutes per side.

2 Place 2 apple slices on each baguette slice. Top evenly with prosciutto, sprinkle with Gorgonzola, and drizzle with honey. Serve at once.

PER SERVING (2 CROSTINI): 140 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 9 mg Chol, 234 mg Sod, 18 g Total Carb, 10 g Sugar, 2 g Fib, 5 g Prot, 60 mg Calc. PointsPlus value: 4