Mediterranean Turkey Burgers
Total Time: 30 min.
Prep Time: 20 min.
Cooking Time: 10 min.
Yield: 6 servings
Ingredients:
¾ cup reduced-fat (2%) Greek yogurt
2 Tbsp. fresh lemon juice
2 cloves garlic, finely chopped, divided use
¼ tsp. dried dill weed
1½ lbs. 93% lean ground turkey
1 medium red onion, thinly slice half, finely chop half, divided use
¼ cup finely chopped sun-dried tomatoes
2 oz. frozen spinach, thawed, squeeze out liquid using a kitchen towel, chopped
6 Tbsp. crumbled feta cheese
1 tsp. dried oregano
½ cup whole grain bread crumbs
1 large egg
Sea salt and ground black pepper (to taste; optional)
1 cooked medium beet, sliced thin
¼ medium cucumber, sliced thin
Preparation:
1. To make yogurt sauce, combine yogurt, lemon juice, 1 clove garlic, and dill in a small bowl; mix well. Refrigerate, covered, until needed.
2. Preheat grill or broiler to high.
3. Combine turkey, chopped onion, sun-dried tomatoes, spinach, cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into six patties.
4. Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.
5. Serve patties topped evenly with yogurt sauce, onion slices, beet, and cucumber.
Spring is finally here! This salad, made with fresh peas, sliced radishes, and a lemon vinaigrette is the perfect way to celebrate the end of winter.
Total Time: 27 min.
Prep Time: 15 min.
Cooking Time: 2 min.
Yield: 4 servings
Ingredients:
Hot water
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups fresh shelled peas
1 head Bibb lettuce (or arugula), washed, patted dry, leaves torn
¼ cup coarsely chopped fresh mint
1 cup thinly sliced radishes
2 Tbsp. shaved pecorino Romano cheese (optional)
Preparation:
1. Bring water to a boil in medium saucepan.
2. Combine lemon juice, oil, salt, and pepper in a small bowl; whisk to blend. Set aside.
3. Add peas to water; cook for 1 to 2 minutes. Drain.
4. Plunge peas into ice water for about 10 minutes, or until peas are cold; drain again. Set aside.
5. Combine lettuce and mint in a large serving bowl; mix well.
6. Top with peas, radishes, and cheese. Drizzle with dressing; toss gently to blend.
7. Divide evenly between four serving plates.
Banana Mousse
Total Time: 55 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
2 Tbsp. reduced-fat (2%) milk
1 Tbsp. raw honey
1 tsp. pure vanilla extract
1¼ medium bananas, sliced, reserve 8 slices for garnish
1 cup reduced-fat (2%) plain yogurt
4 fresh mint leaves (for garnish; optional)
Preparation:
1. Place milk, honey, extract, and bananas in blender; cover. Blend until smooth.
2. Place milk mixture in a medium bowl. Fold in yogurt; mix well. Cover.
3. Chill in the refrigerator, covered, for at least 45 minutes.
4. Portion mousse into four small serving bowls. Garnish each with two banana slices and one mint leaf.
Have a wonderful, safe and fun 4th of July!!!!!
Blessings,
Coach Pam
