Here is one of our new favorites. The odds are if you are a friend of mine of Facebook you will have seen me rave about this one. :) This is going to become a staple in our house from now on. (Don't worry Shari, you don't have to throw a pinch of salf over your shoulder.) ;)
Mini Greek Turkey Burgers w/ Cucumber Sauce
1 loaf of French bread (sliced into six buns)
8 oz fat free plain Greek yogurt (I used 12oz)... See More
1/4 c finely chopped cucumber (I seeded it and used half of a large cucumber)
1/4 t dried dill weed
1/4 t lemon juice
1lb lean ground turkey
2 small garlic cloves (I grate mine into the meat)
1/4 c finely chopped red onion
1/4 c finely chopped flat leaf parsley
1 t EVOO (extra virgin olive oil)
1 block reduced fat feta cheese (I used crumbled feta and it worked just fine too)
6 lettuce leaves
Mix first set of ingredients together and refridgerate while you make the burgers.
Mix all burger ingredients together and mold into 12 patties.
On six of the patties place the cheese and then place the other six burgers on top of the cheese'd burgers and seal well.
Heat up some EVOO in a 12 inch skillet. Add patties. Cook 5 min on each side and then another 3 min on each side to get the color on the burgers.
Cut bread into buns. Put 1 T of the cucumber sauce on each bun and then one piece of lettuce. Then place a burger on top.
Serve with extra sauce.
Here is what my version looked like:
The next recipe that we had tried recently is also from Rachel Ray. :) (Can you sense a theme here?)
This came right from the Food Network site.
Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
- 1 pound cavatappi corkscrew shaped hallow pasta
- 1 1/2 pounds ground chicken
- Black pepper
- 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
- 2 teaspoons fennel seeds
- 3 cloves garlic, grated
- 1 teaspoon crushed red pepper flakes
- 1 cup ricotta cheese
- 1 1/2 cups grated Parmigiano Reggiano, divided
- 1 egg
- 3/4 cup bread crumbs, plus more, if needed*
- 3 tablespoons extra-virgin olive oil, divided
- 2 boxes, 10 ounces, chopped frozen spinach
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup whole milk
- 1/8 teaspoon grated nutmeg, eyeball it
DirectionsPreheat oven to 450 degrees F.
Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
Toss pasta with the spinach-white sauce and adjust seasonings.
Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
I found these meatballs to be a bit large so I only did one per person. :)
Here is what my version looked like all plated up. :)