The Best Turkey Burger in the World!

I can guarantee these are the best turkey burgers you will ever try.  This recipe has been floating around for about the last 5 years, and it's our go to for a juicy burger.  This recipe is originally from Everyday FOOD by Martha Stewart in her July/Aug. 2003 issue.

1 1/2 lbs. ground turkey ( 92% to 93% lean)

1/2 cup finely grated Gruyere cheese

4 scallions, thinly sliced

1/4 cup dried breadcrumbs ( whole wheat)

1/4 cup Dijon mustard

1 garlic clove, minced

salt and pepper

1. Heat grill to high.  In a medium bowl, use a fork to gently combine turkey, cheese, scallions, breadcrumbs, Dijon, and garlic; season generously with salt and pepper.  Gently form mixture into 4  1-inch thick patties.
2. Lightly oil grill.  Place patties on hottest part of grill; sear until brown, 1 to 2 minutes per side.  Move the patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Super Size Turkey Meatballs with Spinach and Cheese

This was a request from the hubby, so you know its tried and true.  He doesn't request much, so when he does I know I made something good.  This is a Rachael Ray recipe.  It makes a ton....but I freeze the extra meatballs for a quick go to dinner.

1 100z box frozen chopped spinach, thawed

2 1/2 lbs. ground turkey

1 medium onion, finely chopped

3 garlic cloves, minced

1 large egg

1 3/4 cup milk

3/4 cup bread crumbs

1/2 cup parmesan

salt and pepper

EVOO

2 T. unsalted butter

2 T. all purpose flour

1 cup chicken broth

1 8oz. package shredded provolone or Italian mix

1/2 tsp. grated nutmeg

1/4 cup chopped flat leaf parsely

1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes. 
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg. 
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve. 

THE VERDICT:  SO GOOD, BUT SO FILLING!   This would be a great Sunday afternoon dinner.  I serve this with egg noodles and a chop salad.  It only takes about 30 minutes to make, which isn't bad for two meals when its all said and done. 

Moms Spaghetti Pie

I remember eating this as a kid and loving it! Now the hubby loves it too, nad requests it quite often. I did change recipe up a little bit to make it healthier, sorry mom. I will give you both versions.

6 oz thin spaghetti (whole wheat spaghetti)

2 T butter

1/3 cup parmesan cheese

2 eggs, slightly beaten

1 lb hamburger (1/2 lb ground turkey)

1 jar spaghetti sauce

1 cup cottage cheese

3/4 cup shredded cheddar

pepperoni slices (turkey pepperoni)

1. Cook pasta until tender and drain.
2. Add butter, parmesan, and eggs to drained pasta in a large bowl.
3. Spread pasta in pie plate to form crust.
4. Spread cottage cheese over unbaked spaghetti crust.
5. Brown hamburger and add sauce. Spread over cottage cheese.
6. Sprinkle pie with cheese.
7. Lay pepperoni over cheese
8. Bake at 350 for 30-35min.

The verdict: Perfect comfort food!

Mini Meatloaf Muffins

Mini Meatloaf Muffins

Recipe adapted from Kraftfoods.com

1 lb. ground turkey

8 oz. stuffing mix

1 cup water

2 tsp. chili powder

salsa

pepper jack cheese

1 tsp. oregano

roasted red pepper, chopped

reduced fat feta

1. Preheat oven to 375

2. Mix ground turkey, stuffing mix and water together in large bowl.

3. Divide in half and seperate bowls.

4. Mix one bowl of turkey mixture with chili powder, and the other bowl of turkey mixture with oregano.

5. Press evenly into 24 mini muffin cups sprayed with cooking spray; make an indentation in the center of each.(12 of each kind)

6. Spoon salsa into the chili powder meat muffins, and place chopped red pepper into the oregano meat muffins.

7. Bake 30 min. or until cooked through. Top evenly with coordinating cheeses.(Oregano=Feta, Chili=pepper jack cheese); continue baking for 5 min. or until cheese is melted. Let stand 10 min. before serving.

Enjoy!

The verdict: Hubby loves these, but hates meatloaf....go figure. His favorite were the salsa ones and mine were the feta ones. So success all around.