Baja Deluxe Burgers

I clipped this recipe out of the Newspaper. They were really good. I used ground turkey rather than the premade patties and marinaded the meat in the sauce over night, when i added an egg to the meat it got too runny and made it hard to form patties and keep them from falling thru the grill, but they still tasted good.

1C Lawry's Baja Chipolte Marinade
1/4C ketchup (I used no salt added ketchup)
2 Med portobella mushrooms, clean and stems removed
2 Med green and or yellow bell peppers quartered
6 hamburger patties
6 slices pepper jack or monterey jack cheese
6 hamburger buns

1. Combine 1/2 C lawry's baja chipotle marinade and ketchip. Pour remaining 1/2C marinade over mushrooms and peppers. Marinade in refrigerator 15 minutes.

2. Remove vegetables from marinade discarding marinade. Grill or broil Vegetables and burgers, turning once and brushing burgers with ketchup mixture until vegetables are tender and burgers are almost desired doneness.

3. remove vegetables from grill. Slice Top burgers with cheese cook until cheese melted.

4. Top buns with burgers and vegetables. Serve it desired with lettece, tomato and onion.

black bean n pumpkin chili

I found this recipe in the Taste Of Home Oct/Nov 08 Magazine it was really good. A big sweet, i think that is because I used pumpkin pie instead if pure pumpkin. But it was still good.


1 med onion, chopped
1 med sweet yellow pepper, chopped
3 garlic cloves, minced
3T Olive Oil
3C chicken broth (low sodium vegetable broth)
2Cans black bean rinsed and drained (dried beans)
2 1/2C cubed cooked turkey (1/2lb ground turkey)
1Can solid pack pumpkin pure pumpkin, not pie mix
1Can diced tomatos UNdrained (no salt added)
3tsp dried parsley
2tsp Chili powder
1 1/2 tsp oregano
1 1/2tsp cumin
1/2 tsp Salt (omitted)

In lrg skillet saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5 qt slow cooker, stir in remaining ingredients.
cover and cook on low for 4-5hrs or until heated thru.
10 Servings (2 1/2qts)

192 calories, 5g fat, 28mg cholesterol, 658mg sodium, 23g carbs, 7g fiber, 16g protien, Diabetic exchanges 2 very lean meat, 1-1/2 Starch, 1/2 fat

Chicken Cobb Burger Turned Turkey

LaKi and I from the nest decided to start a cooking group, called Dinner Divas, with no restrictions, and no expectations, only that you try your best i guess. I picked the first recipe from Food Networks Bobby Flay I choose the Chicken Cobb Burger I made mine with ground turkey b/c that is what i had around the house and it was a little cheaper than the chicken. I have to say i think this is just about the best burger i have ever had. I couldn't get it to stack very well on the bun as you can see.

I think the vineg would be great on a salad, I Think i will make some just to have around. It Was Awsome. I hope you all have fun with this recipe and you make some good looking burgers.

For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean (I used ground turkey 93% lean)

2 tablespoons canola oil

Salt (I omitted)

Freshly ground black pepper

1/2 cup crumbled blue cheese

4 burger buns, split

1 large ripe beefsteak tomato, cut into 4 slices

1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:
2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice (used lemon juice from bottle)

1 teaspoon Dijon mustard (used spicey brown mustard, gave it a nice kick)

1 teaspoon Worcestershire sauce

1 clove garlic, finely chopped

1/4 teaspoon sugar

1/4 teaspoon kosher salt (omitted)

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil (canola oil)

1 cup finely shredded romaine lettuce

Directions:

For the burgers:

Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high. (Brad said there was no way I was cooking bacon on the grill and making it into a greasy mess, so i cooked it on the stove in a pan)
Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

Sloppy Joes

Was looking for a good Sloppy Joe Recipe that wasn't full of salt like the mix in a Can. I came across this recipe on Cooking light.com and it was actually pretty good. I only used about a 1/2 pound ground turkey and kept everything else about the same measurements.

Ingredients
3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round (I used Ground Turkey)
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split

Preparation
Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Yield
12 servings (serving size: 1 sandwich)
writeNutrient();
Nutritional Information
CALORIES 202(27% from fat); FAT 6.2g (sat 2g,mono 2.9g,poly 0.7g); IRON 2.6mg; CHOLESTEROL 19mg; CALCIUM 68mg; CARBOHYDRATE 27g; SODIUM 392mg; PROTEIN 10.2g; FIBER 2.5g

Nachos

Tortilla Chips
1/2 lb Ground Turkey
FF Refried Beans
Tomatos, Chopped,
Green Peppers Chopped
Red Onion Chopped
Jalapenos (for Brad's Half)
Cheese

Take small Cook Sheet Spray with Cooking Spray
Lay Tortillas on pan
Top with Ground turkey, Refried Beans, Veggies of Choice and Cheese on top.
Place in oven at 400* until cheese melted

Serve with Sour Cream, and Salsa

Southwest Scrambled egg Buritos

I had some Left overs in the Frig from Making Burritos last night so i thought i would mix it all up and make some burritos for breakfast.

1/2 lb ground turkey
3 eggs beaten
Green pepper, Chopped
Red onion, Chopped
Black Beans
Tortilla Shells

Cook turkey with the green pepper, and red onion. Add in black beans to warm them when meat is almost cooked, add in eggs too.
When finished warm up shells for a minute and put mix into tortilla shells. Add Salsa if desired.

Meatballs

I found this delious recipe in Lindsey's Kichen blog

1 lb ground beef (or your could use turkey burger)

1 egg

1 teaspoon dried

Italian parsley

1 clove garlic, minced

½ cup bread crumbs, divided

½ cup grated Romano cheese

¼ cup milk

¼ teaspoon salt

¼ teaspoon garlic powder

1. Preheat oven to 350.

2. Combine 1/4 cup of bread crumbs with milk and let soak for 10 minutes. Combine with all remaining ingredients and shape into balls.

3. Cook for 30 minutes and then add to sauce. If you want to cook them the whole way in the oven, cook for 40-45 minutes, depending on size.