We love these turkey burgers. They are loaded with flavor, leaner than their red meat counterparts, and very easy to make. If you are looking for a new masterpiece to add to your grilling repertoire, try them out.

1 pound ground turkey breast
1/3 cup chopped fresh parsley
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 3/4 oz feta cheese
4 toasted whole-wheat hamburger buns
lettuce
tomato
red onion

Combine the chopped parsley, ground turkey, black pepper, salt, Worcestershire sauce, Dijon mustard, garlic powder, feta cheese. Divide mixture into 4 equal sized burgers, and broil until cooked through, about 15 minutes.

For the nutritional information below, don’t forget to add a bun if you use one.

Normal
0

false
false
false

EN-US
X-NONE
X-NONE

MicrosoftInternetExplorer4

Amount
per Serving (without bun)

Calories: 212
Carbohydrates: 2g
  Dietary Fiber: 1g
  Sugars: 1g
Fat: 12g
  Saturated: 4g
  Trans: 0g
Sodium: 624mg

Protein: 22g

Copper River salmon is in season now, and this is a great recipe to showcase it.  Even better- it’s low carb so enjoy a big piece!

3 pounds Copper River salmon, skin on (if Copper River salmon is not available, any regular salmon will do)
2 Tbs. Dijon mustard
3 Tbs. good quality soy sauce (can be low-sodium)
6 Tbs. extra-virgin olive oil
1/2 tsp. minced garlic
1/2 tsp. grated, fresh ginger

Heat a grill over medium-high heat.  While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 6 equal pieces. Whisk together the mustard, soy sauce, olive oil, ginger and garlic in a small bowl. Drizzle the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a spatula and grill for another 4 to 5 minutes. The salmon will be rare in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Servings: 6

Amount Per Serving

Calories:  399
Carbohydrates:  1g
  Fiber:  0g
  Sugars: 0g
Total Fat:   13g
   Saturated:  3g
   Trans:  0g
Sodium:  236mg
Protein:  50g

Copper River salmon is in season now, and this is a great recipe to showcase it.  Even better- it’s low carb so enjoy a big piece!

3 pounds Copper River salmon, skin on (if Copper River salmon is not available, any regular salmon will do)
2 Tbs. Dijon mustard
3 Tbs. good quality soy sauce (can be low-sodium)
6 Tbs. extra-virgin olive oil
1/2 tsp. minced garlic
1/2 tsp. grated, fresh ginger

Heat a grill over medium-high heat.  While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 6 equal pieces. Whisk together the mustard, soy sauce, olive oil, ginger and garlic in a small bowl. Drizzle the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a spatula and grill for another 4 to 5 minutes. The salmon will be rare in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Servings: 6

Amount Per Serving

Calories:  399
Carbohydrates:  1g
  Fiber:  0g
  Sugars: 0g
Total Fat:   13g
   Saturated:  3g
   Trans:  0g
Sodium:  236mg
Protein:  50g

This recipe was created during a challenge I gave myself a while back to use only the food in my pantry for our meals for the week.  Since then, it’s been on regular rotation in our house.  It’s so delicious and makes your house smell so good.  The outside of the chicken is crisp and flavorful while the meat is tender and juicy. 

1 roasting chicken, 4-5 lbs.
1 lemon, quartered
2 teaspoons lemon zest
3 Tablespoons fresh thyme
6 cloves of garlic, chopped
2 Tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper, to taste
1/4 cup white wine
1 cup chicken stock
2 teaspoons flour

Preheat your oven to 450°F. Mix the garlic, thyme, lemon zest, and olive oil together in a bowl. Rinse chicken and pat dry. Place chicken in roasting pan and sprinkle generously with salt and pepper, both inside and out. Rub all but 1 tablespoon garlic-thyme mixture over the chicken. Place the lemon in cavity of chicken and tie the legs together with a string.

Roast the chicken for 20 minutes on the high temperature. After that, reduce the oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour 15 minutes. Transfer the chicken to serving platter and tent with aluminum foil to keep warm.

Pour pan juices into large glass measuring cup. Spoon fat off the top. Add the wine to your pan and place over high heat. Bring to boil, scraping up any browned bits. Pour the wine into the measuring cup with pan juices -do not clean roasting pan just yet!  Add enough chicken broth to cup so that it measures 1 1/2 cups. Return broth mixture to same roasting pan. Mix flour into reserved 1 tablespoon garlic-thyme oil. Whisk into broth mixture. Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes. Season pan juice to taste with salt and pepper. Pour into sauce boat and serve alongside the chicken.

Servings: 4
Carbohydrates per serving: 2g

Rotisserie chickens are great.  Not only are they delicious and
healthy, but you can use them for just about anything and they save you a
ton of time. As a bonus, when you’re done with the meat, use the bones
to make perfectly flavored soup stock.  At around $6, what could be
more flexible, delicious and economical?

1 cup buttermilk
1/2 avocado, pitted and diced
3 Tbs. fresh lemon juice, divided
Salt and freshly ground pepper, to taste
1 cup packed flat leaf parsley leaves, stems removed
1 bunch radishes, trimmed and very thinly sliced
8 slices whole wheat bread, toasted
1 rotisserie chicken, skin and bones removed, meat shredded and warmed

Combine the buttermilk, avocado, 1 Tbs. lemon juice, salt and pepper in a food processor or blender until smooth.  Set aside.  In a medium bowl toss together parsley, radishes, remaining lemon juice, salt and pepper.  Arrange the bread on plates and top with chicken.  Drizzle with the avocado sauce and top with the parsley salad and serve.

Servings: 8

I usually make this along side Cubanelle Peppers Stuffed with Italian Chicken Sausage, or any meal where you would serve veggies. They are a little bitter, but it is a wonderful flavor that lends itself to many dishes.

1 head of broccoli rabe, cleaned and chopped into thirds, lengthwise
5 cloves of garlic, chopped coarsely

1 tablespoon extra virgin olive oil

Heat oil over medium heat in a heavy skillet. Add garlic and cook until just brown. Remove the garlic from the heat and leave the skillet on. Add the broccoli rabe and cook for approximately 7-10 minutes, or until just done. During the final minute of cooking, add the garlic back to the pan. Remove the pan from heat and serve with your meal.

Servings: 6
Carbohydrates per serving: 3g

Bacon is one of my favorite ingredients.  It lends itself to any kind of dish: breakfast, lunch, dinner, or even dessert. (The chocolate bread pudding with bacon creme anglaise is to die for… literally!) 

Roasting turkey is very easy and delicious! 
All you do is rub the turkey with the herbs, pop it in the oven and dinner is ready in about an hour. I like to roast a whole turkey breast for dinner and use the leftovers for sandwiches and snacks all week. This is a healthier, better tasting and more economical alternative than going to the deli.