Tuna Burgers with Acorn Squash and Oven Roasted Brussels

• 1 TBS olive oil
• 1 LARGE can Tuna, Chunk Lite
• 2 tsp lemon juice
• 1 TBS each … chopped: green, red, and yellow peppers
• 1 chopped, green onion
• 1/4 cup + 1 TBS Egg whites (or egg beaters)
• 1 TBS honey mustard
• 1/2 cup dry, instant oatmeal.
• Salt and pepper to taste.

Preheat stove top pan and heat olive oil over medium high.

Mix the tuna and lemon with your chopped vegetables.  Mix mustard with the egg whites and add to tuna. Add your oatmeal, salt and pepper.  Form into 4 patties. Cook in olive oil about 4 min. per side.

Serve on top of acorn squash:  Take 1 acorn squash and pierce with a fork or knife a couple of times. Put in microwave on high about 10 minutes (depending on how powerful your microwave is). Remove carefully. Slice in half, scoop out seeds and discard. Scoop out pulp and put in serving dish. Season to taste. *I leave it plain as it is SO good simply as is.

On the side:  Preheat oven to 400F.  Prepare brussel sprouts by trimming hard ends and discarding the outer leaves. Rinse. Put in boiling water for about 2 minutes.  Rinse with cold water. Slice in half. Line oven pan with foil and coat bottom with olive oil.  Put sliced brussels in pan, sprinkle with salt and pepper, stir around to coat. Roast for about 20 – 25 minutes.  *Nutrition facts based upon 1 burger with about 1/2 cup brussels and 1/2 cup of squash.

Nutrition Facts    Tuna Burgers with Acorn Squash and oven roasted Brussels
4 Servings
Amount Per Serving
Calories		158.9
Total Fat		5.1 g
	Saturated Fat	0.7 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	3.0 g
Cholesterol		11.7 mg
Sodium		246.4 mg
Potassium		350.3 mg
Total Carbohydrate		13.8 g
	Dietary Fiber	2.9 g
	Sugars	1.1 g
Protein		13.9 g

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