Southwest Turkey Burgers & Avocado Cabbage

Ingredients:
Cabbage Slaw
2 large avocados
1 tablespoon garlic, minced
2 teaspoons lime juice
1/2 teaspoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 medium cabbage, chopped

Turkey Burgers
1 pound ground turkey
1 tablespoon fat (I used olive oil)
1/2 yellow onion, minced (I used a food processor to mince my ingredients-- Gotta love the food processor!)
1/2 red bell pepper, minced
1 tablespoon garlic, minced
1 jalepeno, seeds removed, minced
1 teaspoon ground cumin
salt and pepper to taste

Directions:
Cabbage Slaw
1. Put chopped cabbage in a large bowl, set aside.
2. In a food processor, puree together avocados, garlic, lime and lemon juices, cumin, salt, pepper, and red pepper flakes.
2. Once avocado mixture is smooth, pour onto cabbage and mix well.

Turkey Burgers
1. Mix all ingredients together in a large bowl.
2. Heat a large, greased skillet to medium-high heat.  Form patties with your hands until about a 1/2 inch thick and about the size of your palm.
3.  Place patties on skillet, sprinkle with salt and pepper and cook for 3-5 minutes on medium-high heat. Flip, and cook for another 3-5 minutes. Serves 4.

Greenies & Weenies

Ingredients:
2 strips bacon, sliced into small pieces (I use pre-cooked Kirkland bacon to cut down on cooking time and grease)
1 tablespoon minced garlic
4 cups brussel sprouts, quartered
1/4 cup vegetable broth
2 tablespoons powdered ranch dip
salt and pepper to taste
5-pack of Casual Gourmet Spinach and Red Pepper Chicken Sausage, cut in half lengthwise, and then sliced. (I found this at Costco, but there are several other brands at your local grocery store)

Directions:
1. In a large skillet, saute bacon and garlic on high heat until garlic is browned. (If you're using raw bacon, cook first then follow step 1)
2. Reduce heat to medium and add brussel sprouts, vegetable broth, and ranch dip.  Cover, and stir often, checking tenderness of the brussel sprouts.  I cooked mine approximately 6-8 minutes.
3. Once brussels are cooked to your liking, remove from skillet.
4. Add sliced sausage to previous skillet and cook on high heat for approximately 5 minutes, stirring frequently, until lightly browned. Serves 4.

Stuffed Chicken Breast

Ingredients:

2 chicken breasts, butterflied and pounded flat
1 cup mushrooms, sliced
4 strips of bacon (I use Kirkland pre-cooked to save time and mess), chopped

1 teaspoon minced garlic
3 cups fresh spinach

1/4 cup vegetable broth, 3 Tablespoons divided

salt and pepper & red pepper flakes, to taste

Instructions:
1. Preheat oven to 350 degrees.
2. In a medium skillet on medium/high heat, add mushrooms, bacon, and garlic.  Saute for about 2 minutes. (If you're cooking raw bacon, you will want to saute the bacon first until nearly cooked.  Drain some of the fat and add mushrooms and garlic. Saute for another 2-3 minutes.) 

3. Add spinach and 3 Tablespoons vegetable broth, stirring frequently until spinach is wilted.

4. Place mixture into the middle of your butterflied chicken and secure closed with toothpicks.

5. In a greased baking dish, carefully add butterflied chicken and sprinkle with salt and pepper and red pepper flakes.

6. Add remaining vegetable broth to the baking dish and cover with foil. 

7. Bake for 25-30 minutes, until pink juices run clear. Serves 2.

Chicken & Artichoke Spaghetti Squash

Ingredients:
1 spaghetti squash
2 Tablespoons olive oil
1 Tablespoon minced garlic
2 chicken breasts, sliced thinly with the grain of the meat
1 can Artichoke Hearts in water, cut into quarters (Found at Trader Joe's)
1/2 cup vegetable stock
1/2 Tablespoon dried basil (double for fresh)
1/2 Tablespoon dried parsley (double for fresh)
1/2 Tablespoon lemon juice
pinch of salt and pepper

Directions:
Spaghetti Squash-
1. Cut the spaghetti squash lengthwise.
2. Scrape out the seeds and fibers using a large spoon.
3. Take one of the halves and put it cut side up on a plate.
4. Pour 1/2 cup water into the hallow of the squash itself and place the other half on top, cut side down.
5. Carefully place into microwave and cook on full power.  A small squash (under 1 1/2 lbs) will take about 10 minutes to cook.
6. To test for doneness, squeeze the top half gently (careful, it's HOT).  If it's flexible, it's likely to be done.  Carefully remove the top half to see if the flesh has turned a rich, semi-translucent yellow.
7. Drain any remaining water and scrape out the insides with a fork.

Chicken-
1. Heat oil and garlic on high heat on the stove in a large skillet.
2. Once garlic is browned, add chicken and cook for approximately 5 minutes, stirring frequently.
3. When most of the pink of the chicken is gone, add remaining ingredients and cook another 3-5 minutes, stirring frequently.
4. Serve over spaghetti squash-with juices too! Serves 2.

Asian Lettuce Wraps Dinner

Ingredients:

• 1-1/2 pounds ground turkey 
• 1 tablespoon vegetable oil
• 1 cup chopped fresh mushrooms
• 1 can (8 ounces) water chestnuts, drained and diced
• 1/2 cup shredded carrots
• 1/2 cup julienned green onions
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon minced garlic
• 4 tablespoons rice vinegar
• 4 tablespoons reduced-sodium teriyaki sauce
• 2 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 12 Bibb or Boston lettuce leaves

Directions:

• In a large nonstick skillet cook ground turkey in oil for 4 minutes; drain. Add the mushrooms, water chestnuts, carrots, green onions, ginger and garlic; cook 4-6 minutes longer or until chicken is no longer pink. Drain and reduce heat to low.
• Add teriyaki sauce, soy sauce, and red pepper flakes. Stir and serve with lettuce leaves.

Serve with brown rice (I bought the Costco pre-cooked found in frozen foods).

I also served this with a large mixed greens salad with red bell pepper, mushrooms, carrots, green onions, and Ken's Steakhouse Light Asian Salad Dressing.

Egg Bake Breakfast

Today was one of those mornings when we were out of bread, we weren't in the mood for pancakes or waffles, yet all we had were eggs, which we have been eating all week.  It was time to get creative!

I looked in our pantry and we had some diced tomatoes with chiles and half of an onion, deli ham, and cheese in the fridge... BINGO, I'm going to make an egg bake:

1. Spray an 8x8 dish with nonstick spray and preheat the oven to 325 degrees.
2. Scramble 5 eggs and mix in the diced tomatoes with chiles, chopped onion, and ham.
3. Pour egg mix into the dish and sprinkle the top with a layer of cheese.
4. Bake at 325 degrees for 30 mins.

VIOLA! Easy, tasty, Saturday morning breakfast that utilized things we already had.

You can easily make this with almost any vegetable you might have in your pantry or fridge for a simple solution to a breakfast predicament.

Grilled Lemon & Thyme Tuna Steaks

Prep Time: 20 mins
2 servings: 170 calories each

Ingredients:

• 2 yellow fin tuna steaks about 1 inch thick (Costco has the best prices)
• 1/4 cup olive oil
• 2 teaspoons thyme
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• 1/4 cup fresh lemon juice
• 1/2 teaspoon pepper

1. Place tuna on a plate.  In a small bowl, mix remaining ingredients; pour over tuna.  Turn tuna over to coat both sides with marinade.  Cover and refrigerate for 30 minutes.

2.  Spray grill rack with cooking spray.  Heat gas or charcoal grill to 450 degrees.

3. Remove tuna from marinade; discard marinade. Place tuna on grill, cover for 4 minutes.  Turn tuna over, cover for another 4 minutes.

Serve with your favorite vegetables, rice, and glass of wine.

(c) Pillsbury