One 15-oz can great northern beans, rinsed and drained
1 cup plain bread crumbs
1/4 cup finely chopped onion
1 egg, slightly beaten
3 Tbsp skim milk
1 clove garlic, minced
1 tsp Jamaican jerk seasoning (or cajun seasoning)
1/4 tsp salt
Nonstick cooking spray
4 hamburger buns

In a medium mixing bowl, mash bean with a fork until smooth. Stir in remaining ingredients (except buns or bread); mix well.

Shape mixture into four patties, about 4 inches in diameter. Spray a nonstick frypan with cooking spray. Heat skillet over medium heat. Cook patties in skillet until browned, turning once, about eight minutes. Serve on buns with your favorite toppings.

Nutritional Information Per Serving: 332 calories, 17g protein, 5g fat, 53g carbs, 53mg cholesterol, 107mg sodium, 13g fiber

Slash fat on steaks at intervals to prevent curling. Remove excess fat. Ham may be cut for easier handling and serving or left whole.

Put brown sugar, cornstarch, paprika, and cloves in small saucepan. Mix well.

Stir in pineapple juice. Heat and stir until it boils and thickens. Lay ham on greased grill over medium-high heat to brown both sides slightly. Brush with sauce; turning and brushing often, just until hot and glazed.

Serves 6

1 pk Crecent rolls, refrigerated
1/2 c Mayonaise
8 oz Cream cheese, softened
1 pk Dry Ranch Dressing Mix
6 Bacon slices, cooked, diced
1 c Lettuce, shredded
1 Tomato, chopped
8 oz Cheddar cheese, shredded
1/4 c Green onion

Mix the mayo, cream cheese, and dressing mix together until smooth, set
aside. Preheat oven to 350 degrees. Unroll the crecent dough; separate into
triangles. Arrange triagles in circle on greased pizza pan, with points
toward the center and wide ends toward the outside. Press seams together to
seal. Bake 12-15 minutes until golden brown. Remove from oven, cool
completely. Spread the creamy mixture evenly on to crust. Sprinkle with
bacon. Top with lettuce, tomato, cheese, and onion. Cut into wedges and
serve.