White Wine Pesto Turkey Burgers

These taste just as good as they smell when you are making them! Good pick honey!
Serves 4

1 package ground turkey
1 clove garlic, minced
1 Tbsp. pesto, I used from a jar
2 Tbsp. shredded carrot
1 tsp. olive oil
3 Tbsp. oats - I used Quaker Quick Oats
1 oz. white wine - drink the rest with dinner!!!
1/4 tsp. poultry seasoning

Combine all ingredients and cook in 1 tsp. oil in a hot skillet or on the grill. We topped this with Provolone.

Recipe from: http://www.sparkrecipes.com/

Served with Sunshine Carrot-Raisin Salad (see recipe and photo in Salad section) and oven roasted sweet potato fries.

Italian Turkey Burgers

These are the first turkey burgers that we ever made and are still one of our favorites!
1 package ground turkey
1/3 cup spaghetti sauce, whatever you want, plus more for basting
1/3 cup whole grain bread crumbs
1/4 tsp. Italian Seasoning
optional: chopped black olives
Cheese - mozzarella or provolone top or stuff
Buns

Mix the turkey with the spaghetti sauce, breadcrumbs and Italian seasonings, and olives if you choose. If the mixture is to wet, add a few more breadcrumbs. Form into patties. Grill or cook on the stove top. Top with cheese and a little more sauce. Toast the buns and serve.

Spinach Turkey Burgers

Serves 4 -6 depending on the size of the burgers

1 Tbsp, extra-virgin olive oil
1 clove garlic, crushed
1 red onion, chopped
1 – 10 oz box spinach, defrosted
2 tsp dried oregano, lightly crushed in the palm, divided
¼ lb feta crumbles – 1 box
1 1/3 lb. ground turkey breast
1 Tbsp. grill seasoning, Montreal works well.

Heat a large nonstick skillet over medium heat. Add ½ of the olive oil and the garlic and onions. Cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Retrn pan to heat.

Wring the spinach dry by twisting it in a clean kitchen towel. Separate the spinach as you add it to the bowl with the cooled onions. Add the oregano, grill seasoning, feta and turkey. Drizzle with olive oil. Mix and form into patties. Raise the heat on the pan to medium-high, add the patties and cook about 6 minutes/side.

NOTE: I would use 2 boxes of feta, I don’t think the flavor came through. Also, we used the flat side of an electric griddle, but think that we would prefer the grill next time.

Recipe from : http://www.sparkrecipes.com/

Calories: 320 based on 4 servings
Fat: 19.9 g
Protein: 29.6 g
Carbs: 7.9 g

Turkey Medallions

Serves 4
Total tome: 45 minutes

For the Tenderloins-
Prepare; Grill and Brush with:
3 turkey tenderloins (about 8 oz. each)
9 strips thick-sliced bacon
Salt and pepper
Balsamic vinegar

Prepare grill to medium.
Prepare tenderloins, cutting then into eight 2”-thick medallions (each about 3 oz.) Wrap a strip of bacon around each medallion, secure with toothpick, season and set aside.

Grill the medallions for 5-6 minutes, then flip them, brush them with balsamic vinegar, and grill an additional 5-6 minutes more. Internal temperature 165.

Cuisine Weeknight Grilling

Pork Satays with Sticky Rice

Makes 12 Satays
Total Time: 30 minutes

For the Satays –

Simmer:
1 jar hoisin sauce (8 oz.)
½ cup chili garlic sauce
¼ cup honey
¼ cup rice vinegar
2 Tbsp. Asian sesame oil
Salt to taste


Prepare and Marinate; Thread:
1 pork tenderloin, trimmed ( 1 ½ lb.)

For the Rice –
Bring to a Boil; Add:
3 cups water
Pinch of salt
1 ½ cups medium grain rice
1 cup frozen peas, thawed
¼ cup rice vinegar

Preheat grill to medium-high.
Simmer hoisin, garlic sauce, honey, vinegar, oil and salt for the satays in a saucepan over medium-high heat. Cook 5 minutes, then cool.

Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, wach 4-6” long. Toss the strips in the marinade, then thread on skewers.

Bring water and salt for the rice to a boil in saucepan over medium-high heat. Stir in rice, cover, reduce heat, simmer 15 minutes. Remove from heat. Just before serving, stir in rice and vinegar.

Arrange satays on the grill so the edge of the skewer extends over the edge. Cover and cook 3-4 minutes. Flip satays, baste with marinade, then grill until cooked through, 3-4 more minutes.

*Cuisine Tonight, Our Favorite Weeknight Menus