Tuesday, June 21, 2011

Turkey Zucchini Burgers

Turkey Burgers with Zucchini
From: Gina's Weight Watcher Recipes
Servings: 5 • Size: 1 burger no bun • Old Points: 3 pts (bun extra) • Points+: 4 ptsCalories: 156 • Fat: 6.8 g • Protein: 18.6 g • Carb: 5.5 g • Fiber: 1.3 g


1.25 lbs 93% lean ground turkey
1 small zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray

In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties (I actually made 8 smaller burgers out of it).Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through (We made these on the grill and put bbq sauce on top- YUMMM)

Summer Orzo Salad

Literally, one of the best pasta salads I have ever had!!!! It's light and fresh. The longer it sits, the better, so make it a day ahead! Taken from: http://ourshareoftheharvest.com/2011/06/13/summer-orzo-salad/

Summer Orzo Salad

3 cups chicken broth (I had to add 1 cup more of water because it was sticking! Stir it constantly!!)
1 1 lb. box orzo pasta
1 6 oz. jar marinaded artichoke hearts, drained and chopped
1 small red onion, diced
5 jarred pepperoncini peppers, minced
1/2 cup chopped scallions
3/4 cup crumbled feta cheese
3 Tbsp chiffonade of basil
Red Wine Vinaigrette (below)

Cook the orzo in the chicken broth to al dente, according to package instructions (about 8 minutes); drain and rinse with cold water. In a large bowl, toss orzo together all ingredients. Serve room temperature or cold.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 tsp honey
2 tsp kosher salt
1/2 tsp black pepper
1 tsp minced fresh oregano
1/2 tsp minced fresh mint
1 cup extra virgin olive oil
Whisk together everything but the olive oil. While whisking briskly, drizzle in the olive oil until fully combined.

Mini Chocolate Chip Cheesecakes


2 - (8oz) blocks of cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup mini dark chocolate chips
18 vanilla wafers
Foil cupcake liners (Do not use paper liners. They will stick to the cheesecakes.)

Preheat oven to 375°F.
Place foil cups in muffin tin. Place one vanilla wafer in each foil liner.Mix cream cheese, sugar, eggs and vanilla in mixing bowl. Beat with mixer till well blended about 5 minutes (I did this in Kitchen Aid with whipping attachment). Fold in the chocolate chips.Spoon cream cheese mixture onto vanilla wafer. Fill liners about 3/4 full. Bake for 13-14 minutes.