Walnut Olive Burgers

Prep time 45 minutes

1 (3.8-oz) can black olives

2-½ cups regular rolled oats

1 cup chopped walnuts

1 cup finely chopped onions

1 T soy sauce

1 t salt

½ t sage

½ t thyme

½ t onion powder

½ t garlic powder

¼ t marjoram

1 cup walnuts

Puree olives in ¼ cup water until smooth.  Pour into bowl and add all but the last 1 cup walnuts.  Mix well.  Puree final 1 cup walnuts in 1 ¾ cup water until creamy.  Add to bowl and mix well.  Let rest for 15 minutes for oats to absorb liquid.

Preheat oven to 350º.  Spray cookie sheet with non-stick spray.  Using 1/3-cup measure, form into burgers on cookie sheet.  Bake 350º for 20 minutes on each side.  Yield: 14 burgers.

I purposely make extra of these so I can use them for lunches.  They freeze well.

Pasta Salad

Prep time 20 minutes

1/3 cup WW spiral noodles, uncooked

1/2 cup broccoli florets, chopped into bite size pieces

1/2 cup cauliflower florets, chopped into bite size pieces

1 carrot, sliced or shredded

1/4 red pepper, chopped

1- 4 oz jar artichoke hearts, drained, chopped

1/4 cup black olives, sliced or whole

2 green onions, sliced

1 medium tomato, chopped

1/4 cup Italian Salad dressing

Cook pasta until just tender.  Do not over cook.  Drain and rinse with cold water.  Combine pasta, broccoli, cauliflower, carrots, red pepper, artichoke hearts, black olives, and green onions.  Toss well.  Pour Italian dressing over pasta and vegetables.  Toss well, and chill for several hours.  Just before serving, add tomato.  Serves 4-6.

Sometimes I don’t add the tomato.  That way it continues to marinate in the frig for the next couple days and will last longer.