Southeast Asian Turkey Burgers

Southeast Asian Turkey Burgers 

adapted from Gourmet  August 2007

Add a little Southeast Asian flair to your turkey burgers with lemongrass and chile.

These burgers can be served in a bun, as is or topped with an Asian slaw.

served with Ginger Sushi Rice

Makes 2 servings                                                                1 WW pt. / serving

1 Tbsp. lemongrass paste
1 garlic clove, chopped
1 1/2 Tbsp. chopped shallot
1 1/2 tsp. grated ginger
1/2 jalapeno pepper, finely chopped, including seeds
1/2 tsp. water
2 tsp. Asian fish sauce
3/4 lbs. ground lean turkey 
Cooking spray

Shiso slaw, optional

Myoga Shiso Rice, optional

1. Finely grind lemongrass, garlic, shallot, ginger, and chile with water and fish sauce in mini food processor, scraping down side frequently, until a paste forms.
2. Mix paste with the turkey until just combined; Form into 2 patties 
3. Chill patties, covered with plastic wrap, 1 hour to allow flavors to meld.
4. In a pan coated with cooking spray or in a preheated grill, cook the patties until the internal temperature reaches 165F, flipping half way thru, about 12 minutes total.

Enjoy!

Bruschetta Burger

Bruschetta Burgers

Many years ago Applebee's™ used to have a bruschetta burgers on their menu. I liked it so much that I have been making it on my own.

Makes 2 servings                                                              14 WW pts. / serving

1/2 Roma tomato, chopped

1/4 shallot, chopped

4 fresh basil leaves, chopped

1/2 tsp. garlic olive oil

1/2 tsp. water

1/2 tsp. red wine vinegar

Kosher salt and freshly ground black pepper

2  4 oz. burger patties
1/2 tsp. Montreal Steak seasoning
2 oz. fresh mozzarella cheese

2 hamburger buns, toasted

1. Preheat grill.
2. Combine the tomato, shallots, basil, oil, water, and vinegar in a small bowl; Toss to combine.
3. Season to taste with salt and pepper.; Set aside.
4. Season burgers with steak seasoning.
5. Cook to your desired doneness*; During the last couple minutes of cooking top with cheese and allow it to soften. Note: Fresh mozzarella does not melt like other cheeses. Don't expect it to be gooey.
6. Place burgers on bun bottoms and top with bruschetta.
7. Top with burger tops prior to serving.

Enjoy!

*According to Food Network:
Medium Rare Burgers: Cook them about 7 minutes until the internal temperature reads 135 degrees F.
Medium Burgers: Cook them about 8 minutes until the internal temperature reads 145 degrees F.
Well Done Burgers: Cook them about 9 minutes until the internal temperature reads 150 degrees F.

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Asian Meatballs

Asian Meatballs

adapted from Food & Wine May 2000

Soy paste is a thick sweetened soy sauce also known as ketjap manis. Don't have either you can make it at home.

White pepper is frequently used in Asian cooking because of it has a muskier and sharper taste profile than its black counterpart. Don't have it you can use black pepper, pink peppercorns, green peppercorns or paprika.

served on Hibachi Noodles

Makes 6 meatballs                                                              1 WW pts / meatball

Cooking spray
1 tsp. olive oil
1 1/2 Tbsp. thinly sliced scallions
1 1/2 tsp. minced shallots
3/4 tsp. teaspoons minced garlic
1/2 tsp. finely grated peeled fresh ginger
1/2 lb. lean ground pork
1/2 large egg, lightly beaten
1 1/2 tsp. soy paste
1 1/2 tsp. minced cilantro
1 1/2 tsp. minced basil
1 1/2 tsp. minced mint
1/2 tsp. Kosher salt
pinch freshly ground white pepper

1. Preheat the oven to 400°. 
2. Line a baking sheet with foil; COat with cooking spray.
3. Heat the oil in a small skillet. 
4. Add the scallions, shallots, garlic and ginger and cook, stirring, until softened, about 4 minutes. 
5. Place the mixture into a medium bowl and let cool.
6. Add the ground pork, egg, soy paste, cilantro, basil, mint, salt and white pepper to the bowl.
7. Mix the mixture gently but thoroughly.
8. Divide the mixture into 6 equal portions and roll into balls.
9. Transfer the meatballs to the prepared baking sheet and bake for about 16 minutes, or until browned; Serve immediately.

Enjoy!

 

Cheesy Cauliflower Muffins

Cheesy Cauliflower Muffins

adapted from Hungry Happens

To make this gluten free turn some gluten free bread into breadcrumbs or use almond flour.

Makes 3 servings                                                            4 WW pts / serving

1 1/2 cups finely chopped cauliflower (cauliflower rice)
1/2 shallot, finely chopped
1/3 small carrot, coarsely grated
1 baby bell pepper, finely chopped
1 eggs, lightly beaten
1/2 tsp Italian seasoning
1/4 tsp paprika

1/4 tsp.garlic powder
1/2 tsp Kosher salt
2 Tbsp. + 2 tsp. grated Parmesan cheese
1/4 cup breadcrumbs (or almond flour)
1/4 cup shredded Oaxaca or mozzarella cheese
1/4 cup shredded reduced fat sharp cheddar
Jalapeno Tzatziki Dip with Feta or Tzatziki Sauce, optional

1. Preheat oven to 400℉. Lightly spray 6 wells of a muffin with cooking spray.
2. In a large bowl, combine the cauliflower, shallot, carrot, bell pepper, eggs. Italian seasoning, paprika. garlic powder, salt, Parmesan, breadcrumbs, Oaxaca and cheddar cheeses.; Mix to combine. 
3. Fill the spray muffin wells with about 1/4 cup of the mixture; Press down to compress the mixture. 
4. Add some water to the empty muffin wells to prevent scorching.
5. Bake for 25 minutes or until golden brown on top; Allow the muffins to set in the pan for 10 minutes before transferring to a wire rack.
6. Serve with Jalapeno Tzatziki Dip with Feta, if desired.

Enjoy!

Black Eyed Pea Salad

Black Eyed Pea Salad

adapted from Food Network

I am not a fan of raw celery but I still want the crunch. I like to substitute carrot and or cucumber for some of the celery.

Makes 5 servings                                                                  2 WW pts / serving

1 15.5-oz can black-eyed peas, drained and rinsed
3/4 cup chopped red bell pepper
1/2 cup chopped celery, carrot and cucumber, combined
1/2 cup chopped shallot
1/4 cup chopped onion
2 Tbsp. vegetable oil

2 Tbsp. water
2 Tbsp. sugar substitute
2 Tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 teaspoon hot sauce

1. In a bowl, combine the black-eyed peas, green pepper, celery, carrot, cucumber, shallot and onion.
2. In a small bowl, whisk together the oil, water, sugar substitute, vinegar, garlic, salt, black pepper, and hot sauce. 
3. Pour the dressing over the peas. Toss. 
4. Let stand refrigerated overnight for the flavors to meld.

Enjoy!

Asian Pork Tenderloin with Sesame Snap Peas

Asian Pork Tenderloin with Sesame Snap Peas

adapted from Food Network

We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.

This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.

Makes 2 servings                                                          4 WW points / serving                                                          

2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp.  rice wine vinegar
1 Tbsp.  Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)

1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced

Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1. Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of  a mini food processor; Process to puree. 
2. Place the tenderloins in a quart plastic storage bag and pour in the marinade. 
3. Seal the bag and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes. 
6. Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F. 
7. Remove from the oven and let rest for 5 minutes.
8. While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat. 
9. Add the snap peas and stir-fry for 3 minutes. 
10. Add the sesame seeds and toss well. Add the lemon juice and zest
11. season to taste with salt and pepper. 
12. Garnish with parsley before serving the peas topped with the pork.

Enjoy!

Sauteed Kale, Spinach, Mushrooms and Cranberries

Sauteed Kale, Spinach, Mushrooms and Cranberries

adapted from Weeknights with Giada© by Giada De Laurentiis

The spinach was added due to the fact that I didn't have enough kale to serve 2 people. The cranberries as a pleasant sweetness. This can be served as a side dish with your favorite meat, poultry or seafood or served over pasta.

Make 2 servings                                                                 1 WW point / serving

Cooking spray

1 small shallot, thinly sliced

1/2 medium leek, thinly sliced, white and pale green only, thinly sliced and washed

1 cup thinly sliced cremini mushrooms (or any mushrooms you have on hand

1/2 tsp. Kosher salt 

1/4 tsp freshly ground black pepper

4 oz. kale, stemmed and coarsely chopped

2 oz. baby spinach

2 Tbsp. homemade chicken stock or canned broth

2 Tbsp. dried cranberries

1. In a skillet coated with cooking spray add the shallots, leeks, mushrooms, salt and pepper; Cook until the vegetables are soft, about 8 minutes.
2. Add the kale; Cook until wilted, about 5 minutes
3. Add the spinach, stock and cranberries; Bring to a boil.
4. Scrape up any browned bits on the bottom of the pan.
5. Adjust seasoning with salt and pepper as needed before serving.

Enjoy!

Thai Turkey Lettuce Boats

Thai Turkey Lettuce Boats

adapted from Weeknights with Giada^© by Giada De Laurentiis

Most recipes that use lettuce as a serving vessel calls for Bibb lettuce. The Bibb lettuce that I can find is always small and you can barely fit much fitting into it. I prefer to use romaine. The sturdy rib running down the middle prevents the lettuce from falling apart while you are eating it. Not to mention romaine is much less expensive that thee Bibb or the lettuce that is packaged in the plastic containers and labeled as being for wraps. 

I like to use the lemongrass paste that you can find in the produce section of the grocery store. Fresh lemongrass is not that easy to find if you do not live near an Asian market.

To make this a 0 point meal, replace the honey with sugar substitute.

Makes 2 servings                                                             3 WW points / serving

8 tsp. freshly squeezed lime juice

1 1/2 tsp. freshly squeezed lemon juice

1 Tbsp. fish sauce

1 Tbsp honey

Cooking spray

1 shallot, chopped

1/2 red onion, chopped

2 Tbsp. lemongrass paste or fresh lemongrass chopped

1/2 serrano chile, seeded, stemmed and minced

10 oz. ground turkey

Kosher salt and Freshly ground black pepper

2 Tbsp. chopped basil (or your herb of choice)

Romaine leaves for serving (or your lettuce of choice)

1. In a small bowl whisk together the lime juice, lemon juice, fish sauce and honey; set aside.
2. In a skillet coated with cooking spray, cook the onions, shallots, lemongrass and chile over medium heat until softened, about 5 minutes.
3. Add the turkey and cook, stirring frequently until it is cooked through, about 5 more minutes.
4. Pour in the dressing and cook until combined, about 2 more minutes.
5. Season to taste with salt and pepper
6.  Remove from the heat and add the basil.
7. Serve in lettuce leaves

Enjoy!

Cucumber Salad

Cucumber Salad

adapted from Food Network

Lighten up a creamy salad dressing by using low fat sour cream. It still gives you the creamy mouth feel without the fat and calories.

If you are serving it with a protein that is seasoned with a salty dry rub or seasoned salt, use that in the salad as well to carry the seasoning between the two dishes.

Aleppo pepper does provide a little heat but it is better known for providing a more complex pepper taste which is sweet, earthy and tart.

Served with Bay Chile Chicken

Makes 1-2 servings

1/2 English cucumber, seeded and sliced
4 tsp low-fat sour cream
1 tsp. lemon juice
pinch of Bay Chile Salt or Kosher salt
pinch of Aleppo pepper or freshly ground black pepper
Minced scallion green, for garnish (optional)

1. Put the sour cream, shallots, lemon juice, and bay chile salt and Aleppo pepper; Whisk to combine.
2. Add cucumbers and toss to coat.
3. Garnish with scallions, if using.

Enjoy!

Nectarine Salad with Pepitas

Nectarine Salad with Pepitas

adapted from Rachael Ray Every Day

One of the things I love about summer is the pop up roadside produce stands. This week I picked up some nectarines.

I used romaine lettuce to make this salad because that is what I had in the house. A spring mix or any other green lettuce would work nicely.

Makes 2 servings

1 small shallot, minced
2 Tbsp. olive oil
2 tsp. honey
Zest of 1 lime
Juice of 1 lime
Kosher salt and white pepper
1 nectarine, pitted and sliced
2 cups lettuce of your choice

1. In a bowl, whick shallot, olive oil, honey, lime zest and juice.Season to taste with salt and white pepper.
2. Toss the nectarines in the dressing.
3. Divide the lettuce among 2 plates; top with nectarines; sprinkle with pepitas.
4. Drizzle a little of the dressing over each salad before serving.

Enjoy!

Spicy Oregano Turkey Burgers

Spicy Oregano Turkey Burgers

adapted from Food Network

The turkey mixture can also be formed into 1-inch meatballs which can be baked in a 350F oven for 12 minutes.

Makes 2 servings                                                        3 WW pp / serving

1/2 lb. ground turkey breast
1/2 shallot, finely diced
1 clove garlic, finely minced
1/2 beaten egg
2 Tbsp. panko breadcrumbs
1/2 tsp. Worcestershire sauce or Worcestershire sauce substitute
1 tsp. dried oregano
Kosher salt and freshly ground black pepper
2 Tbsp. Chipotle aioli
Favorite toppings - Shredded lettuce, raw onion, caramelized onions, tomatoes, pickles, pickled jalapenos
2 Tumaro wraps or your favorite low carb roll

1. Combine the turkey, shallot, garlic, egg, panko, Worcestershire sauce and oregano; Mix gently to combine.
2. Form the meat mixture into 2 patties.
3. Cook the patties on a grill or in a grill pan or skillet for 5 minutes per side or until cooked through.
4. While the patties are cooking toast the wraps on a open flame.
5. Put the patties on the wraps, top with aioli and your [referred toppings.

Enjoy!

Everything Bagel Spaghetti Squash

Everything Bagel Spaghetti Squash

adapted from Food Network Magazine

I love everything bagel seasoning. If you do not have any you can make your own with toasted sesame seeds, poppy seeds, dried garlic and dried onions.

Makes 2 servings                                                                 0 WW pp / servings

2 cups Basic Baked Spaghetti Squash

Cooking spray

1 large shallot, sliced

2 garlic cloves, sliced

2 Tbsp. Parkay cooking oil spray

2 tsp. Everything Bagel seasoning

Kosher salt and freshly ground black pepper

1. In a pan coated with cooking spray, cook the shallots until soft and browned, about 4 minutes.
2. Add a little more cooking spray and the garlic and sauté another minute.
3. Add the squash, Parkay and seasoning; toss to coat.
4. Continue cooking until the sauce is heated through.
5. Season to taste with salt and pepper before serving.

Enjoy!

Grilled Pork Chops Burst Blueberry Sauce

Grilled Pork Chops Burst Blueberry Sauce

adapted from Food & Wine

The sauce takes a savory spin to the sweet berries. The sauce can be made any time of year but summer berries tend to be sweeter. If making it off season add some sugar or honey to the sauce.

Makes 4 servings                                                      7 WW Blue points / serving

Cooking spray

1/2 large shallot, minced

1 tsp. chopped thyme

2 Tbsp.minced thyme

2 Tbsp. dry red wine

1 1/2 cups fresh blueberries

1/2 canned chipotle in adobo

1 Tbsp. adobo sauce

1/4  tsp. kosher salt, divided

314 tsp freshly ground black pepper

4 bone-in pork chops

2 tsp. Montreal Steak Seasoning

1. In a saucepan coated with cooking spray, cook the shallots and thyme, until softened, about 3 minutes.
2. Add the wine and simmer, until it is almost evavorated, about 2 minutes.
3. Stir in the blueberries, chipotle, adobo sauce, salt and pepper; cook stirring occasionally until the blueberries burst and the sauce thickens., about 4 minutes.
4. Remove from the heat and stir in the balsamic vinegar.
5. Allow the sauce to cool to room temperature, about 45 minutes. Season to taste with salt and pepper.
6. Heat a grill pan or grill to medium-high, about 450F.
7. Season the chops with Montreal Steak seasoning and grill until the pork registers 135F, about 7 minutes per side.
8. Let rest 10 minutes before serving with blueberry sauce.

Enjoy!

Broccoli with Fennel and Bell Pepper

Broccoli with Fennel and Bell Pepper

adapted from Bon Appetit November 2001

Herbs de Provence is an herb blend that is available at specialty food stores and some supermarkets. If you can't find it you can blend your own.

Makes 2 servings                                                0 WW Blue points / serving

Cooking spray

1/2 tsp. fennel seeds, crushed or chopped

1 shallot, chopped

3 oz. fresh fennel slices (bulb cut in half then sliced)

1/3 bell pepper, sliced

4 oz. broccoli florets

1/2 tsp. Herbes de Provence

1/3 cup homemade chicken stock or store bought broth

Kosher salt & Freshly ground black pepper

1. In a large skillet coated with cooking spray, cook the fennel until fragrant, about 2 minutes.
2. Add the shallot and sauté until golden, about 3 minutes.
3. Add the fennel and bell pepper and sauté until tender, about 3 minutes.
4. Add the broccoli and spray with some more cooking spray.
5. Stir in the Herbes de Provence and pout in the stock.
6. Simmer until the broccoli is tender-crisp and the liquid evaporates, about 6 minutes.
7. Season to taste with salt and pepper prior to serving.

Enjoy!

Broccoli with Mushrooms

Broccoli with Mushrooms

adapted from Bon Appetit November 1999

This is a simple way to elevate plain broccoli and is easily prepared in advance.

You can use whatever type of fresh and dried mushrooms you have on hand. I find that dried shiitake when found at an Asian grocer to be the most economical.  

Makes 3 servings                                                     0 WW Blue points / serving

1/4 oz. dried shiitake mushrooms

1 cup hot water

Cooking spray

1/4 lb. button mushrooms, stemmed, thinly sliced

1 medium shallot, chopped

Kosher salt & Freshly ground black pepper

1. Combine the dried shiitakes and hot water in a small bowl and set aside to soften, about 30 minutes.
2. Remove the mushrooms from the soaking liquid with a slotted spoon and chop.
3. Pour the soaking liquid through a wet coffee filter, paper towel or cheesecloth to strain. Measure 1/4 cup liquid.
4. In a sauté pan coated with cooking spray, cook the button mushrooms until tender and beginning to brown, about 6 minutes.
5. Add the shallots and cook an additional, 2 minutes.
6. Add the chopped shiitake and reserved soaking liquid to the pan and saute until almost all of the liquid has been absorbed.
7. Steam the broccoli in a steamer basket over a couple of inches of boiling water until just tender, about 2 minutes.
8. Transfer to an ice bath. Cool, drain and pat dry. (Mushrooms and broccoli can be prepared up to this point and refrigerated separately until ready to prepare to serve)
9. In a saute pan coated with cooking spray, cook the mushroom mixture and broccoli until just heated through, about 5 minutes.
10. Season to taste with salt and pepper prior to serving.

Enjoy!