Turkey Burgers with Zucchini

Now lets start off with a good ol' Turkey Burger, with a twist. Zucchini! I freakin' love turkey burgers and love zucchini but never did I think of combining them. This person did though! Here's a lovely recipe from Gina's Skinny Recipes.



Adding zucchini also lowers the calories per serving because you get five patties out of 1 pound of ground turkey them instead of four. Serve them with your favorite burger toppings, on a whole wheat bun or skip the bun and serve them on lettuce to keep the carbs low. These can be grilled or cooked indoors. If you want to make them on the grill, it's best to make the patties ahead (overnight is best) and keep them refrigerated so they hold their shape. You can also freeze them and thaw them right on the grill.

For best results: use a hand grater to grate the zucchini, onion and garlic super fine. Get the pan hot before you put the burgers on to get a nice sear, then lowered the flame to the lowest setting to let the burgers cook all the way through, turning a few times so the burgers don't burn.  




Turkey Burgers with Zucchini
Skinnytaste.com
Servings: 5 • Serving Size: 1 burger • Old Pts: 3 • Weight Watchers Points+: 4
Calories: 161 • Fat: 7 g • Protein: 18 g • Carbs: 4.5 g • Fiber: 1 g • Sugar: 1 g
Sodium: 385 mg • Cholesterol: 65 mg
Ingredients:  

• 5 oz grated zucchini (when squeezed 4.25 oz)
• 1 lb 93% lean ground turkey
• 1/4 cup seasoned whole wheat breadcrumbs
• 1 clove garlic, grated
• 1 tbsp grated red onion
• 1 tsp kosher salt and fresh pepper
• oil spray 

Directions:

Squeeze ALL the moisture from the zucchini with paper towels. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties, 4 1/2 ounces each, not too thick so they cook in the center.

To cook indoors: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.

If grilling: Clean grill well before cooking and spray with oil spray to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.

Thank you all for tuning in the week of yummy Recipes! For the next week I will be posting about how to help you mind with Feng Shui house.

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Mediterranean Baked Sweet Potatoes

I absolutely love sweet potatoes! And I am definitely trying this for lunch TODAY. May you all have a marvelous day and enjoy this scrumptious meal! 

PREP TIME

5 mins

COOK TIME

25 mins

TOTAL TIME

30 mins

Simple, 30 minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten free.

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Vegan, Gluten Free, Mediterranean

Serves: 4

INGREDIENTS

• 4 medium sweet potatoes*
• 1 15-ounce can chickpeas, rinsed and drained
• 1/2 Tbsp olive oil
• 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
• Optional: Pinch of sea salt or lemon juice

GARLIC HERB SAUCE:

• 1/4 cup hummus (or tahini)
• juice of 1/2 lemon (~1 Tbsp)
• 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
• 3 cloves garlic, minced
• Water or unsweetened almond milk to thin
• Optional: Sea salt to taste (I didn’t need any)

TOPPINGS: (Optional)

• 1/4 cup cherry tomatoes, diced
• 1/4 cup chopped parsley, minced
• 2 Tbsp lemon juice
• Chili garlic sauce

INSTRUCTIONS

1. Preheat oven to 400 degrees and line a large baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
6. NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
10. Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!

NOTES

*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor.

NUTRITION INFORMATION

Serving size: 1 of 4 Calories: 313 Fat: 5g Saturated fat: .7g Carbohydrates: 60g Sugar: 3.9gSodium: 82mg Fiber: 11.7g Protein: 8.6g

Thank you!

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Lemon Garlic Tuna Burgers

If you love some Tuna, you'll love this! Lemon Garlic Tuna Burger! Go on give it a try. I never thought of making a tuna sandwich this way. It's definitely a fun and delicious idea.
Thanks too: Andie Mitchell

Tuna Burgers 

(makes 4)
1/2 cup panko bread crumbs 0.30 
1/4 cup finely chopped green onions 0.20 
3 tablespoons minced fresh parsley 0.20 
2 cloves garlic, minced  0.10 
1/4 teaspoon each, salt and pepper  0.02 
juice of half a lemon 0.35 
3 tablespoons sour cream 0.30 
1 egg 0.15 
4 English muffins 1.25 
4 leaves romaine 0.50 
1 small tomato, sliced 0.99 
___________________________ 
Total: $6.34, or $1.59 per burger

2, 6 oz cans tuna fish, drained and flaked 1.98 

Combine tuna, bread crumbs, green onion, parsley, garlic, salt, pepper, lemon, sour cream, and egg, and mix well with your hands. Form into 4 patties (they will be wet), place on a greased baking sheet and bake for 20 minutes at 400 degrees F. Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.

Nutrition info for 1 burger (not including bun):

Calories: 175.3, Fat: 3.7g, Sodium: 323.4mg, Carb: 9.7g, Fiber 0.4g, Sugars: 0.4g, Protein: 24.2g

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Minty Millet & Pomegranate Salad

I mean seriously! Pomegranate salad? Delish. Get to making asap. Al sorts of deliciousness goodness for you!

Minty Millet & Pomegranate Salad

Prep time

20 mins

Total time

20 mins

 

Serves: serves about 4 as a side

Ingredients

• 2 cups cooked millet (I use this method)
• 1 bulb fennel, thinly sliced
• 1 cup chickpeas, drained & rinsed
• ¼ cup or so, thinly sliced red cabbage
• ¼ cup scallions chopped scallions
• ⅓ cup pomegranate seeds
• ⅓ cup toasted pistachios
• a few handfuls of baby salad greens
• handful of mint leaves

dressing: (this will make extra)

• 2 tablespoon olive oil
• 2 tablespoon tahini
• 3 tablespoons fresh squeezed lemon
• 3 tablespoons fresh squeezed orange
• optional: 1-2 teaspoon maple syrup
• salt & pepper
• a little water to thin, if necessary

Instructions

1. Whisk together the dressing ingredients, taste and adjust seasonings. Set aside.
2. Optional step: toss your chickpeas in a small skillet w/ a little olive oil, salt and pepper until browned.
3. Toss together all salad ingredients with enough dressing to coat (you don't have to use it all). Taste and adjust seasonings.

Recipe from: Love and Lemons

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Broccoli Rabe and Chicken White Pizza

Who doesn't love pizza! Why not try something a little different than your local Pizzeria. Check this out and give the recipe a try! Just over 400 calories a serving, with lovely amount of awesomeness!

The bold flavors of garlic, crushed red pepper and lemon make up for the fact that this white chicken pizza recipe has less sodium than a typical pizza. Not a fan of bitter greens? Opt for broccolini or broccoli instead. To save time, look for prepared whole-wheat pizza dough at your supermarket, fresh or frozen, made without partially hydrogenated oils.

Makes: 5 servings, 2 slices each

Serving Size: 2 slices

Active Time: 35 minutes

Total Time: 45 minutes

INGREDIENTS

• 1 pound whole-wheat pizza dough
• 12 ounces boneless, skinless chicken breast, trimmed
• 4 tablespoons extra-virgin olive oil, divided
• 1/4 cup thinly sliced garlic
• 6 cups chopped broccoli rabe or 4 cups chopped broccolini or broccoli
• Zest of 1 lemon
• 1/2 teaspoon crushed red pepper, plus more to taste
• 1/4 teaspoon salt
• 1/2 cup part-skim ricotta
• 1 tablespoon lemon juice

PREPARATION

1. Position a rack in lowest position of oven; preheat to 425°F. Line a large rimmed baking sheet with parchment paper or coat with cooking spray.
2. Roll out dough on a lightly floured surface to about the size of the baking sheet; transfer to the prepared baking sheet. Bake until puffed and crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, cut chicken in half lengthwise and then crosswise into thin strips. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just starting to brown, 30 seconds to 1 minute. Add the chicken, broccoli rabe (or broccolini or broccoli), lemon zest, crushed red pepper and salt; cook, stirring, until the chicken is just cooked through, 4 to 5 minutes. Remove from heat.
4. When the crust is done, remove from the oven, flip it over and brush with the remaining 1 tablespoon oil. Using a slotted spoon (to help drain any excess liquid), transfer the chicken mixture to the crust and spread evenly. Combine ricotta and lemon juice and dollop all over the pizza.
5. Return the pizza to the oven and bake until the crust is crispy on the bottom, 6 to 8 minutes more.

NUTRITION

Per serving: 432 calories; 20 g fat (3 g sat, 10 g mono); 45 mg cholesterol; 44 g carbohydrates; 1 g added sugars; 13 g total sugars; 25 g protein; 4 g fiber; 443 mg sodium; 350 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (21% dv), Folate (17% dv)

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat, 1/2 medium-fat meat, 2 fat

Recipe by: Eating Well

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Chicken and Pesto Zucchini Fettuccine with Tomatoes

My Mouth is just watering from this picture! I'm a huge fan of zucchini's 

and pretty much have them with every meal if possible. 

I have not had pesto in a really long time. Just under 400 calories and all sorts of goodness coming out of this meal! 

NUTRITIONAL INFORMATION & RECIPE

 

 

Chicken and Pesto Zucchini Fettuccine with Tomatoes

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 4

Ingredients

• For the chicken and pasta:
• 1 pound boneless chicken breast, cubed
• Salt and pepper, to taste
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• pinch of red pepper flakes
• 1 cup cherry tomatoes, halved
• 5-6 medium zucchinis, Blade B*
• *This is specific to the Inspiralizer. If you don't have the Inspiralizer, use a thicker noodle blade.
• For the pesto:
• 2 tablespoons pine nuts
• 2 packed cups of basil
• 2 tablespoons parmesan cheese
• 3 tablespoons extra virgin olive oil
• 1 large garlic clove
• salt and pepper, to taste

Instructions

1. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes. Cover and cook until chicken is cooked through and no longer pink on the inside, about 5-7 minutes. Halfway through, add in the tomatoes.
2. While the chicken is cooking, prepare the pesto: add all ingredients into a food processor and pulse until creamy.
3. Transfer the chicken to a plate when finished, leaving the juices in the pan. Immediately add in the zucchini noodles and toss for 3-5 minutes or until cooked to your preference.
4. Drain the zucchini noodles in a colander and then add to a mixing bowl and add in the pesto, chicken and tomatoes. Toss together to combine and transfer to a serving bowl or divide into ind.

I am definitely going to have this! Tell me what you think below, Have you ever tried something like this before?

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Recipe from: Inspiralized

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