Tweaked to make it healthier – these really may be the best turkey burgers you will ever eat!  You can add 1/4 cup TVP

Saute

• 1/4 cup scallions (or 1/2 onion) finely chopped,
• 1/2 cup chopped celery, 2 cloves of garlic,
• 3 chopped apples in 2 Tablespoon Olive Oil – until tender (or 1/2 cup apple sauce).  Let Cool.

Combine:

• 2 lbs (1kg) ground turkey breast
• 1 /2 tsp.  Black pepper
• 2 tsp. Tabasco (or less)
• 1 lemon, juice and grated zest
• 1/2 tsp. parsley, finely chopped
• 1/4 cup Major Grey’s chutney, pureed (you can find this product in the international section of major grocery stores)

Shape into approximately 8 burgers.  Refrigerate for 2 hours.

Grill each side for approximately 7 minutes until meat is thoroughly cooked.  Serve with Pear Chutney.

Pear Chutney

This pear chutney topping maybe the key to this great turkey burger, although I thought the burgers were great plain.

Preheat oven to 350  or heat large skillet. 

• 1 Pear, peeled and diced
• 1/2 tsp. cinnamon
• 1 1/2 cups Major Grey’s Chutney
• *optional 1/4 cup dried currants or raisins

Bake on parchment-lined cookie sheet for 10 minutes, or saute in skillet for 10 minutes until soft.  The first ingredient in the Major Grey’s Chutney is sugar, so be careful of your portion sizes.

Posted on May 20th, 2008 by neslyn
Filed under: Full Meals | No Comments »

Slice whole fresh tomatoes, lay flat on glass cooking dish.

Pour herb dressing**  or Poppyseed dressing over tomatoes, and top with chopped fresh parsley and oregano (or any other combination of spices) and chopped or whole garlic.

Grill in hot oven for 5 – 10 minutes (until heated through)

Let sit several minutes then sprinkle with Low Fat Parmesan Cheese and serve.

 **Herb Dressing

Combine:

• 3/4 cup vinegar (white, red wine, or balsamic or combination)
• 3/4 cup olive oil (or combination of olive oil and canola oil for a lighter dressing)
• 1/2 cup Splenda (or sugar or honey)
• 1/2 chopped onion
• 1 chopped clove of garlic
• any combination of herbs (I use fresh parsley and oregano because it grows well in my garden and tastes great)

Put in glass bottle and refridgerate.  Use this on the grilled tomatoes, marinated tomatoes, marinated brocilli or salad.

Posted on May 20th, 2008 by neslyn
Filed under: Lunch, Salads | No Comments »

This is a wonderful bean salad and can be served hot or cold.  It is a wonderful side dish any time of the year.  It keeps very well in the fridge for about a week.  You could also substitute the beans with shredded red cabbage.

•  1/2 cup splenda (or sugar)
• 1 Tablespoon Cornstarch
• 1/4 tsp. pepper
• 1/2 tsp. salt *optional
• 2/3 cup vinegar

Microwave -high - 3 to 4 minutes -until thick - then add

• 1 can cut green beans, drained
• 1 can cut wax beans, drained
• 1 can red kidney beans (or soy beans) drained
• 1 onion sliced thinly

Stir well, cover.  Microwave – High – 6 minutes.  Let stand 10 minutes before serving.  Optional – sprinkle cooked pieces of turkey or chicken low sodium bacon on top.

Posted on May 20th, 2008 by neslyn
Filed under: Salads | No Comments »