Recipe for Stuffed Turkey Burgers with Goat's Cheese and Roasted Red Peppers

We love stuffed turkey burgers so I'm always trying to come up with a new "surprise" for the stuffing.  The answer is often as simple as what is in the fridge and pantry.  This week, goat's cheese and a jar of roasted red peppers.


My quick broccoli slaw was a nice complement to the turkey burgers.


Yield: 3 burgers
Time: 15 minutes


Ingredients:

• 1 1/4 pounds ground turkey breast
• 3 large pieces of roasted red pepper
• 3 coins (about an ounce total) goat's cheese
• Salt and pepper
• 1 TBSP canola oil
• Buns for serving (or large lettuce leaves for bunless burger)
• Condiments as desired

Method:

• Divide ground turkey breast into 6 equal pieces.
• Place a coin of cheese on top of the 3 pieces of red pepper.
• Place one pepper with cheese on each of 3 pieces of turkey breast and then top each with another piece of turkey breast.
• Form gently into patties, sealing the pepper and cheese inside.
• Salt and pepper liberally.
• Heat oil over med-high heat.
• Add burgers and cook about 3 1/2 minutes on each side until browned and turkey is no longer pink (don't overcook or they will be too dry).
• Serve on buns or wrapped in lettuce with your choice of condiments.

The most important part of the recipe is not to overcook the burgers!


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Here are some of our other favorite turkey burger recipes:
Inside out turkey cheeseburgers



Blue cheese, pistachio and cranberry turkey burgers

Recipe for Black Bean Salad

This is a great side dish for chicken fajitas. If you don't want to bother roasting the peppers, I've also made this successfully using store bought roasted red peppers.

Time: 30 minutes
Yield: 6 servings


Ingredients:

• 2 bell peppers, I used one red and one yellow
• 1 TBSP canola oil
• 1 can organic black beans
• 1/2 avocado, peeled and chopped
• 1/4 cup (or more) chopped cilantro
• 2 tsp cumin
• Juice and zest of 1 lime
• Salt and pepper to taste

Method:

• Preheat broiler.
• Cut peppers in half, remove seeds, and press with hand to flatten
• Toss peppers with canola oil and place on baking sheet.
• Broil peppers for 5 minutes or so per side until charred.
• Remove peppers from tray and place in covered bowl for 5 minutes.
• Carefully remove skin from peppers and chop.
• Rinse and drain beans.
• Combine beans, peppers, avocado, cilantro, cumin, lime juice and zest.
• Taste and add salt and pepper as needed.
• Chill briefly before serving.

This keeps really well for a couple of days in the fridge (the avocado will eventually start to brown but the lime juice helps retard that for a while).  Wrapped in a tortilla, it makes a nice veggie lunch and served over scrambled egg whites makes for a tasty breakfast.


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Recipe for Light Version of King Ranch Casserole

Maybe this should be called "Princess Ranch Casserole" because it is probably less than half the fat and calories of the classic recipe.  No canned soups, full fat milk, or sour cream, and a modest amount of low fat cheese.  Still delicious though!

If you like Mexican Lasagna I think you'll like this recipe.  It is full of smoky cumin/chipotle heat (on the top edge of my weenie tolerance level so adjust the seasonings accordingly) with a creamy, rich sauce-all for just under 300 calories per serving.  The crunchy bell pepper is a nice complement to the mouth-feel of the sauce.


I adjusted the already lightened up inspiration recipe by using white whole wheat flour, added lime juice, switched in chipotle powder for chili powder, used whole grain wraps instead of corn tortillas, and cooked the chicken and veggies together rather than using pre-cooked chicken.   If you are short on time, using pre-cooked chicken would help, but don't let the long list of ingredients put you off, it really comes together pretty quickly.  Just have all your ingredients ready before you start the roux.

Completed roux

Out of the oven

Yield: 4 servings

Time: 40 minutes

Ingredients:

• 1 1/2 cups reduced-sodium chicken broth
• 1 cup nonfat milk
• 1/2 cup white whole wheat flour
• 1/2 cup nonfat plain yogurt
• 1 14-ounce can diced tomatoes, drained
• 1 4-ounce can chopped green chiles, drained
• Juice of 1 lime
• 1 tsp chipotle chili powder
• 1 tsp dried oregano
• 1 tsp ground smoked cumin
• Salt and pepper to taste
• 1 TBSP canola oil
• 1 large onion, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups diced skinless chicken breast
• 2 large whole- or multi-grain wraps, cut into wedges
• 3/4 cup shredded reduced-fat Cheddar cheese

Method:

• Preheat oven to 375°F.
• While broth comes to a simmer in a medium saucepan, whisk together the milk and flour in a small bowl until smooth. 
• Add the flour mixture to the broth and cook over medium heat, whisking frequently, for about 2-3 minutes (until thickened and smooth).
• Remove the pan from the heat and stir in yogurt, tomatoes, chiles, lime, chipotle powder, oregano and cumin. 
• Taste and season with salt and pepper as needed.
• Heat oil in a skillet over medium-high heat. Add onion, bell pepper, garlic, and chicken; cook, stirring occasionally, until chicken is cooked, about 4-5 minutes.
• Line the bottom of a 3-quart baking dish with half the wrap wedges. Layer with half the chicken mixture, then half of the sauce. Repeat with remaining wrap wedges, chicken mixture and sauce. 
• Sprinkle with Cheddar. 
• Bake until bubbly, 20 to 25 minutes.

For the wraps, I used La Tortilla Factory Whole Grain Smart and Delicious Soft Wraps-I love them for their flavor, texture and 12 grams of fiber (unsponsored endorsement!).  Serve this with a side salad for a filling and satisfying meal.

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Recipe for Chicken with Roasted Red Pepper Sauce

Kalyn’s Kitchen was one of the first food blogs I started reading on a regular basis.  Kalyn has great healthy and flavorful recipes which tend to adhere to the South Beach Diet principles.  Even if you aren’t dieting, there are some amazing recipes on the site. 

This chicken recipe uses Kalyn’s recipe for roasted red pepper dip with feta and mint as the sauce for baked chicken thighs (you could also use breasts).  It’s fabulous as a dip and great as a cooking sauce.

From Top Left:  Roasted red pepper Sauce; ready for oven; out of oven.

Yield: 4 servings

Time: 50 minutes

Ingredients:

• 1 ½ lbs boneless, skinless chicken thighs, trimmed of visible fat


• 1 ½ cup roasted red pepper dip (recipe below)


• Cooking spray

Method:

• Preheat oven to 350 degrees and spray a casserole dish with cooking spray.


• Spread a few TBSP of dip across bottom of casserole dish.


• Lay chicken on top of sauce.


• Pour and spread remaining sauce over chicken.


• Bake on 350 for 20 minutes covered and 20 minutes uncovered .

Roasted Red Pepper Dip (modified slightly from Kalyn’s recipe)

Ingredients:

• 1 jar (12 oz.) roasted red bell peppers, drained well


• 1 tsp minced garlic 


• 4 oz low fat cream cheese


• 4 oz low fat feta cheese


• 1/4 cup plain non-fat Greek yogurt 


• 3 TBSP finely chopped fresh mint 


• 1 TBSP fresh lemon juice


• Salt to taste

Method:

• Add all ingredients except salt to food processor and process until smooth.


• Taste and add salt if needed.

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Recipe for Orzo with Broccoli, Red Pepper, and Olives

Here’s a quick, easy, and tasty side dish for those dog days of summer.  It goes great with grilled fish or pork chops.

Yield:  4 servings

Time:  15 minutes

Ingredients:

• 2 cups cooked orzo,  cooled to room temperature


• 1 cup chopped red bell pepper


• 2 cups cooked, chopped broccoli


• 1 cup chopped kalamata olives


• ¾ cup plain, non-fat Greek yogurt


• 2 TBSP fresh lemon juice


• 1 tsp dried oregano


• Salt and pepper

Method:

• Combine orzo, bell pepper, broccoli and olives.


• Combine yogurt, lemon juice, and oregano.  Mix gently into orzo/veggie mixture.


• Add salt and freshly ground pepper to taste.

What are you serving with your grill food these days?

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Recipe for Quinoa Salad with Roasted Red Pepper, Feta, Mint, and Almonds

Even though it is warm/hot year around here in Maui, there is something about summer that just makes me want fresh, tasty salads.  This quinoa salad is great. Simple to make, yet complex in taste.  It is great as a side dish to grilled meats or alone as a meatless main course option.






Time: 30 minutes
Yield: 6 as a side dish


Ingredients:

• 1 cup organic quinoa, rinsed
• 2 cups water (or broth)
• 3 cloves garlic, smashed
• 1 tsp salt, plus more for serving
• 1 cup chopped roasted red peppers
• ½ cup chopped fresh mint
• ¾ cup crumbled feta cheese
• ¾ cup chopped toasted marcona almonds

Method:

• Bring quinoa, water, garlic and salt to a boil.
• Reduce to a simmer, cover and cook for 15 minutes (or per package directions).
• Remove from heat and transfer to a bowl to cool for 10 minutes.
• Stir in red peppers, mint, feta and almonds.
• Taste for salt and add as needed.
• Serve at room temperature.

I used some of my homemade roasted red peppers but you could certainly use jarred. Don't skimp on the mint, feta or almonds!


What summer salads are you making?
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