Garbanzo Burgers

I used this recipe from a Heidi Swanson's book, Supernatural Cooking and modified it just a tad. I'm a carb lover and because of the way she assembles these burgers, I didn't even miss the bun.

Ingredients:
2 ½ cups garbanzo beans
¾ diced onion
1 cup chopped sprouts *(I used alfalfa)
1/3 cup fresh chopped cilantro
1 cup breadcrumbs
1 tsp fine-grain sea salt
1 tsp garlic powder
2 whole eggs, 2 egg whites
1 tbsp olive oil *(I used fat free olive oil spray)

Directions:
Combine the beans, eggs, salt, and garlic powder in a food processor and pulse until it’s the consistency of runny, yet chunky hummus. Transfer mixture into a medium bowl and stir in the onion, cilantro, and sprouts. Add the breadcrumbs and let them set for a few minutes. Heat the oil over medium in a large skillet. I used a 1/3 cup measurer to scoop the mixture from the bowl and transfer to the pan, making uniform patties. This cut out the work from forming each patty by hand. Each side should be cooked 7-10 minutes until brown. Transfer to a cookie sheet or plate and let cool at least 5 minutes. Slice each patty in half (a bit tricky) and place your fillings inside. I filled mine with tomato, cilantro, red onion, and avocado. The recipe is supposed to make 12, but I only got 8 from it, I estimated each patty to be about 3.5 points.

Artichoke Tarts

This recipe is straight from Weight Watchers. I didn't change a thing! Maybe I'll use my leftover wrappers to make veggie potstickers this week!

POINTS Value: 2 Servings: 8

Your guests will think you spent hours in the kitchen to make these eye-catching, appetite-whetting hors d' oeuvres.
Ingredients
· 6 sprays cooking spray
· 16 pieces wonton wrapper(s)
· 1/4 cup low-fat shredded cheddar cheese
· 4 oz fat-free cream cheese, softened
· 1/4 tsp cayenne pepper
· 1/2 Tbsp Dijon mustard
· 2 Tbsp sweet red pepper(s), chopped
· 7 oz canned artichoke hearts, without oil, drained and chopped
· 1/4 cup parsley, fresh, sprigs
Instructions
· Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray.
· Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
· Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.
· Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. Yields 2 tarts per serving.