Ground Turkey Burgers

Here is a recipe from P90X that I've adjusted so that I could use an entire pound of ground turkey. That way I cook them all on the grill at once and have the rest to eat for lunches during the week. They just have a nice flavor, nothing too powerful, but if you've ever had turkey burgers you know that after a while just putting salt and pepper on them can get old. So, I hope you enjoy these! I'll try to make them this week and post a photo too. :)

Ingredients:
1 lb ground turkey (I get mine at Costco)
6 T panko crumbs (these are light Japanese bread crumbs)
3 T milk (I use skim)
1 1/2 t Dijon mustard
2 t Worcestershire sauce
1 green onion, chopped (both white and green parts)
fresh ground pepper to taste

Directions:
Mix all ingredients well and form into patties. You could cook these in a pan, on a Foreman Grill or outdoor grill. Whichever you choose, make sure you thoroughly spray the grilling surface with a non-stick spray. Then, allow the burgers to sit on one side for at least 5-7 minutes before flipping, otherwise they will stick to the grilling surface. Cook completely until there is no pink in the center or until a meat thermometer reads 170 degrees. I eat these without a bun and serve with rice and a veggie.

Basil Turkey Burgers with Sun Dried Tomato Mayonaisse

Here is yet another recipe from BH&G New Dieters Cookbook. Let me tell you, these recipes do NOT taste like diet food at all! They are totally scrumptious! The kids liked them too, without the special mayo on top. However, my husband and I especially liked the special mayo! I hope you all enjoy this one too.

Ingredients:
1/4 c skim milk
2 T finely chopped onion
1 T fine dry bread crumbs (I used panko b/c that is what was in my cupboard)
1 T snipped fresh basil or 1 t dried basil, crushed (I think FRESH basil is a must!!)
1/8 t salt
1/8 t pepper
12 oz ground turkey
1/4 c Dried Tomato Mayo

Directions:
In a medium mixing bowl combine the milk, onion, bread crumbs, basil, salt and pepper. Add ground trukey; mix well. Shape mixture into four 3/4 inch thick patties.

Generously spray grill with non-stick cooking spray, then place patties on grill rack for 14-18 minutes, turning once. (Or place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12-14 minutes)

Makes approx. 4 patties. Serve each with a dollop of sun dried tomato mayonnaise on top.

Dried Tomato Mayo Recipe:
Ingredients:
2 T snipped dried tomatoes (NOT packed in oil)
boiling water
1/3 c fat-free or light mayo

Directions:
In small mixing bowl pour enough boiling water over 2 T dried tomatoes. Let stand about 10 minutes or until tomatoes are pliable. Drain well. Stir tomatoes into 1/3 c mayo. Cover and store leftovers in the refrigerator. Makes about 1/2 cup.

*photo from BH&G

Open Faced Southwestern Chicken Sandwiches with Black Bean Salsa

This recipe is from my friend Kelly, she said it's not too tough to make despite how it looks. She found this recipe in the Southern Living magazine.

Ingredients:
- 4 skinned and boned chicken breast halves (I love to use the thin sliced ones if I can find them)
- 2T chopped fresh cilantro
- 2T vegetable oil
- 2 t chili powder
- 1/4 t ground red pepper
- 1 garlic clove, minced
- 1 cup (4 oz) shredded Mexican four-cheese blend
- 1/3 cup mayo
- 4 (1 inch thick) French bread slices, lightly toasted
- Black Bean Salsa (recipe below...don't worry, it's easy)

Directions:
Place chicken breasts b/t 2 sheets of heavy-duty plastic wrap, and flatten to 1/2" thickness using a meat mallet or rolling pin.
Stir together cilantro and next 4 ingredients (veg oil, chili powder, red pepper, garlic). Spread on chicken.
Grill, covered with grill lid, over medium-high heat for 8-10 minutes on each side or until chicken is done.
Meanwhile, stir together cheese and mayo. Spread on bread slices. Place bread, cheese mixture side up, on a baking sheet.
Broil 6 inches from heat for 1-2 minutes or until cheese melts. Place chicken on bread and serve (cover) with black bean salsa.


Black Bean Salsa

Ingredients:
- 1 plum tomato
- 1 avocado
- 1/3 cup chopped red onion
- 1 (15-oz) can black beans, rinsed and drained
- 1.5 T chopped fresh cilantro
- 1 T olive oil
- 2 T lime juice
- 1/8 t dried crushed red pepper
- 1/8 t salt

Directions:
Dice tomato. Peel, seed, and dice avocado. Combine tomato, avocado, onion, beans and cilantro in a bowl.
Whisk together oil and remaining 3 ingredients (lime juice, crushed red pepper, salt). Toss with bean mixture. Cover and chill, if desired.

Grilled Gruyere-and-Zucchini Sandwiches

I'm always looking out for great vegitarian dishes and this sandwich looked tasty. We also happened to have one lonely zucchini in our garden and I just had to try this one. It's out of Food & Wine magazine (June 2009).

This was a very simple but very tasty gourmet panini-like sandwich. The gruyere was a little pricey ($6 for 6 sandwiches) but worth it and since it didn't have meat you need a full flavor cheese to pair with the zucchini. You could easily substitute a good Swiss if you don't want to splurge on gruyere though. If you don't have access to a grill, you could probably use a skillet or broiler and come out with similar results.

Husband gave it a thumbs up...Now if I can just get my other zucchini to hurry and grow so I can make another one!!

Ingredients

1 packed cup basil leaves

1 large garlic clove, coarsely chopped

1/2 teaspoon hot smoked paprika

3 tablespoons extra-virgin olive oil, plus more for brushing

Salt

One 8-ounce zucchini, cut into 4 lengthwise slices

4 English muffins, split

4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices

Directions

1. In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.
2. Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.

3. Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they’re crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve right away.

Tex-Mex Burger with Cajun Mayo

Hey, this is a recipe that my friend Stephanie just tried this weekend. It was a hit with her dinner guests. She made 2 burgers without the jalapenos and without the spicy additions to the cajun mayo for a person who didn't like it hot. These burgers were sooooo flavorful. The jalapenos weren't hot but added such a great flavor. This is a MUST TRY!!!

INGREDIENTS

• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1 1/3 pounds ground beef sirloin
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves lettuce
• 4 slices tomatos

DIRECTIONS

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Honey Chicken Skewers with grilled corn salad

This is a "Real Simple" recipe that is great for when you can get out your grill. The kids loved both the chicken and corn salad. The best part is that it is pretty good for them!

Ingredients

• 1/2 cup ketchup
• 2 tablespoons honey
• 1 tablespoon worcestershire sauce
• 1 1/2 pounds boneless, skinless chicken breasts
• kosher salt and pepper
• canola oil, for the grill
• 6 ears corn, shucked
• 1 tablespoon unsalted butter, cut into pieces
• 2 scallions, sliced

Directions

1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.

2. Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.

4. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken.

Helpful hints for chicken from Sarah!

Sarah writes: One thing I’ve picked up along the way is precooking my chicken! I buy split chicken breasts in bulk when they go on sale for $.99 a pound and then cook them on high for 4 hours in a crockpot. I use minimal seasonings so the chicken can adapt to whatever I use it for. Salt, pepper and garlic powder. When it’s finished cooking I shred the chicken off the bone and divide them into freezer bags. I then have cooked chicken to add to soups, enchiladas, tacos, Phillies, chicken dip, etc. It thaws super quick in a hot pot of soup or on the counter.


Also, I’ve marinated boneless skinless breasts in bulk, grilled them, chopped them up and divided them into freezer bags. It makes it so easy to add grilled chicken to pizza, fajitas, or those quick pasta sides like Knorr’s Alfredo pasta, etc. Awesome for a quick meal during the week. That tip I got from my dad! He eats mostly chicken and would grill up a batch of chicken and eat it throughout the month.


Thanks Sarah for these great ideas!!!