Actually Delicious Turkey Burgers

Ingredients

• 3 pounds ground turkey
• 1/4 cup seasoned bread crumbs
• 1/4 cup finely diced onion
• 2 egg whites, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 clove garlic, peeled and minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Notes
Made this recipe for the first time tonight and it was delicious!  I only used 1 lb of turkey so I pared down the recipe accordingly.  I used panko bread crumbs and red onion.  Crowd Pleaser!

Zucchini Pancakes

I made these for the first time last week after a good friend gave me some of her old cookbooks- They are super yummy and they would also be a fun item to make to go with dinner on St Patrick's day because they are very green.

Zucchini Pancakes-

2 eggs

2 cups finely shredded zucchini

1/4  cup finely chopped onion

1/4 Parmesan cheese (I am think you could leave this out)

1/2 cup flour

1/4 t oregano

1/2 t salt

1/4 t white pepper

2 T olive oil

lightly beat the eggs in a medium bowl.  Stir in the zucchini, onions, and Parmesan

In a small bowl, stir together the flour, oregano, salt, and pepper.  Stir into the zucchini mixture

Heat the oil in a large skillet over medium high heat.  Drop in heaping tablespoonfuls of the pancake mixture and flatten them with the back of a spoon.  Cook until lightly browned on both sides and done all the way through, about 3 minutes per side

As the pancakes are done, transfer them to a foil-covered plate

Kale and Pear Salad

This is one of my favorite salads that is super easy to make and gives you a boost of feel-good energy.

Ingredients:
--1 bunch of kale
--2 bosc pears
--1 lemon
--Salt
--Pepper
--Olive oil

Break kale into small pieces in a large mixing bowl.
Slice pears into thin strips, mix in with kale.
Add salt and pepper.
Add lemon juice.
Drizzle with olive oil.
Stir until well coated.

Vegetarian Chili Recipe

This recipe makes a big pot of delicious and filling vegetarian chili!

Ingredients:
--1 can of pasta sauce
--1 tomato
--1 red bell pepper
--2 stalks of celery
--1 onion
--A couple of garlic cloves
--1 cup of milk
--1 can black beans
--1 can red kidney beans
--1 can cannellini

Chop all veggies and mix in a large bowl.
Add beans to cast iron pot (recommended), stir.
Mix veggies in with the beans.
Add spices.
Add milk.
Cover and let simmer for 10 minutes.
Remove lid and let reduce until thick.
Enjoy!

Chicken and Summer Vegetable Tostadas

Randy Mayor

 

Outstanding

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The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield: 4 servings

Ingredients

• 1  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  teaspoons  canola oil
• 12  ounces  chicken breast tenders
• 1  cup  chopped red onion (about 1)
• 1  cup  fresh corn kernels (about 2 ears)
• 1  cup  chopped zucchini (about 4 ounces)
• 1/2  cup  green salsa
• 3  tablespoons  chopped fresh cilantro, divided
• 4  (8-inch) fat-free flour tortillas
• Cooking spray
• 1  cup  (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional Information

Calories: 398 (30% from fat)

Fat: 13.1g (sat 5.9g,mono 4.1g,poly 1.2g)

Protein: 32.5g

Carbohydrate: 36.7g

Fiber: 3.1g

Cholesterol: 75mg

Iron: 1.4mg

Sodium: 799mg

Calcium: 236mg

Roast Chicken Chimichangas

Randy Mayor; Jan Gautro

Worthy of a Special Occasion

These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.

Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

 

Ingredients

• 2 1/2  cups  shredded roasted skinless, boneless chicken breasts
• 1  cup  (4 ounces) crumbled queso fresco cheese
• 1/4  cup  chopped green onions
• 1  teaspoon  dried oregano
• 1/4  teaspoon  ground cumin
• 1  garlic clove, minced
• 1  (4.5-ounce) can chopped green chiles, drained
• 1  (16-ounce) can fat-free refried beans
• 6  (8-inch) flour tortillas
• Cooking spray
• 1/2  cup  bottled green salsa

 

Preparation

Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

 

Nutritional Information

Calories: 380 (23% from fat)

Fat: 9.7g (sat 3.1g,mono 4.1g,poly 1.6g)

Protein: 28.8g

Carbohydrate: 42.5g

Fiber: 6.5g

Cholesterol: 55mg

Iron: 3.8mg

Sodium: 728mg

Calcium: 157mg

Best Brownies

 

"These brownies always turn out!"

  

Prep Time: 25 Min

Cook Time: 35 Min

Ready In: 1 Hr

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.