Artichoke Aioli

Artichoke Aioli

adapted from Allrecipes

This is a tangy aioli with a little bit of heat which is great on a chicken sandwich.

Makes about 1/2 cup                                                               1 WW pt. / Tbsp.

3.25 oz. marinated artichoke hearts

1 Tbsp. reduced fat mayonnaise

1 Tbsp. grated Parmesan cheese

1 1/2 Tbsp. lemon juice

1/2 tsp. lemon zest

1/8 tsp. red pepper flakes

Kosher salt and Freshly ground pepper

1. Place the artichokes hearts, mayonnaise, Parmesan, lemon juice, lemon zest and red pepper flakes in the bowl of a mini food processor.
2. Puree until smooth, scraping down the sides of the bowl as needed.
3. Season to taste with salt and pepper before serving.

Enjoy!

Herby Turkey Burgers

Herby Turkey Burgers

adapted from Whole Foods

I love the ready to use sun-dried tomatoes. You do not need to rehydrate them and you don't get the added oil.

Makes 4 servings

1 lb. ground turkey breast
6 ready to use sun-dried tomatoes 
2 Tbsp. chopped fresh parsley (or 2 tsp. dried)
2 Tbsp. chopped fresh basil (or 2 tsp. dried)
1 tsp. garlic powder
Kosher salt and freshly ground black pepper
4 hamburger buns 

3 Tbsp. garlic-lemon aioli
Your favorite burger toppings - lettuce, sliced tomatoes, onions etc.

1. Gently mix the turkey, sundried tomatoes, parsley, basil, garlic, salt and pepper. 
2. Form into 4 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors.
3. Grill patties until firm and browned, about 3 to 5 minutes per side. 
4. Serve on toasted buns with garlic-lemon sandwich aioli and your favorite burger toppings.

Enjoy!