Entire recipe: 230 calories, 7.5g total fat (3.5g sat fat), 646mg sodium, 9.5g carbs, 3g fiber, 4.5g sugars, 29.5g protein

Freestyle™ SmartPoints® value 1*

SmartPoints® value 4*

The flavors of pasta al pomodoro get all up on a lean beef patty, nestled inside crunchy lettuce. It doesn't get much better than this...

Prep: 10 minutes
Cook: 10 minutes

1/3 cup canned crushed tomatoes
1 tbsp. chopped fresh basil
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 dashes each salt and black pepper
4 oz. raw extra-lean ground beef (4% fat or less)
Dash Italian seasoning
2 tbsp. shredded part-skim mozzarella cheese
4 large (or 2 extra-large) iceberg or butter lettuce leaves

To make the sauce, in a small microwave-safe bowl, combine crushed tomatoes, basil, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, and a dash each salt and pepper.

In a medium bowl, combine beef, Italian seasoning and remaining 1/8 tsp. garlic powder, 1/8 tsp. onion powder, and dash each salt and pepper. Mix thoroughly. Form into a 4-inch-wide patty.

Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Cook patty for 3 minutes.

Flip patty, and cook for 3 - 4 more minutes, or until cooked to your preference.

Meanwhile, cover sauce, and microwave for 20 seconds, or until warm. Mix well.

Top patty with cheese. Cover and cook for 1 minute, or until cheese has melted.

Stack two large lettuce leaves, and place cheese-topped patty in the center (or stack two extra-large leaves, and place patty over one half). Top with sauce, and finish with the remaining two large lettuce leaves (or wrap the extra-large leaves around the filling).


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