This was a lot of food, probably one side too many, but I had a long run the next day, so I had to have the pasta. This is Lean Cuisine Mac and Cheese, btw, one of my dirty little secrets. Regular mac and cheese is just too bad for you, but I crave it all the time, so when I do I just have the Lean Cuisine version. I can't even really tell the difference any more. The carrot slaw is Kathleen Daeleman's Spicy Sweet Carrot Slaw, which I love, and I make it all the time and then keep it in the fridge, and I'll throw it on salads or just munch on it throughout the week. And then I'm having a love affair with strawberries so I threw some of those in there. Plus they just look so pretty!
Favorite Turkey Burger
Serves 4; Prep time: 10 minutes; Total time: 35 minutes
Burgers are an American classic—and they don’t have to be made from just beef anymore.
1 1/2 pounds ground turkey (preferably 92 to 93 percent lean)
1/2 cup finely grated Gruyère cheese
4 thinly sliced scallions
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 minced garlic clove
Salt and pepper
Oil
1. Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyère, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
2. Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.
Per serving: (without buns) 290 calories; 9.7 grams fat; 37.6 grams protein; 7.1 grams carbohydrates
Note: Cheese and mustard are incorporated rather than used as toppings. For juicier burgers, don¿t use the leanest ground turkey.
1 comment:
I'll have to try the turkey burgers. Have yet to find a recipe that I really like, but this looks like it might be the one.
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