Turkey Burgers w/ Avocado Salsa

Ingredients

• 1 cup fresh or frozen corn, thawed
• 1/2 cup chopped red onion
• 1 small sweet red pepper, chopped
• 2 jalapeno peppers, seeded and minced
• 2 teaspoons olive oil
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/8 teaspoon dried oregano
• 1 pound extra-lean ground turkey
• 
  SAUCE:
• 1 medium ripe avocado, peeled
• 1/2 cup fat-free sour cream
• 2 tablespoons minced fresh cilantro
• 2 teaspoons lime juice
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 
  SERVING:
• 4 whole wheat hamburger buns, split
• Shredded lettuce and reduced-fat Mexican cheese blend, optional
• Sliced tomato and red onion, optional

Directions:

• In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes.
• For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
• Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion if desired. Yield: 4 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 burger (calculated without optional toppings) equals 413 calories, 13 g fat (2 g saturated fat), 50 mg cholesterol, 678 mg sodium, 43 g carbohydrate, 8 g fiber, 37 g protein.

Source: http://www.tasteofhome.com/recipes/Turkey-Burgers-with-Avocado-Sauce

Turkey Meatloaf

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Adapted from The Barefoot Contessa Cookbook

Serves 6-8

1 large yellow onion, chopped fine
1 T. olive oil
1 t. salt
½ t. freshly ground black pepper
1 t. fresh thyme leaves (½ t. ground)
3 T. Worcestershire sauce
6 T. chicken broth
1 t. tomato paste
2 ½ lb. ground turkey [I use 1 package each of “lean” and of breast]
¾ cup plain dry bread crumbs
4 large egg whites, beaten
6 T. ketchup

Preheat the oven to 325.

In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken broth, and tomato paste and mix well. Allow to cool to room temperature. [I put it into the large mixing bowl I’ll be using in the next step, and stick it in the fridge for 10-15 minutes.]

While onion mixture is cooling, line a baking sheet with foil and spray with non-stick cooking spray. Set aside. Combine the ground turkey, bread crumbs, egg whites, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on the prepared baking sheet.

Spread the ketchup evenly on top and sides of loaf.

Bake for 1 ½ hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.

Easy Cabbage Roll Casserole

Makes 14 servings

1 large head cabbage, shredded
4 c. uncooked rice
3 onions chopped
2 lbs. cooked ground turkey sausage
2 t. salt
1½ t. pepper
garlic powder
¼ c. brown sugar or honey
2 qts. tomato juice
4 c. water

In a large dish spread enough of shredded cabbage to cover bottom of pan. Add layer of rice, onions and ground turkey. Repeat layers, starting with shredded cabbage. Sprinkle with seasonings and brown sugar. Pour tomato juice and water over everything. Cover and freeze. To serve, place frozen into 325° oven. Bake 2 hours or until completely cooked.