Turkey Burgers with Garlic Mayo

Recipe: Eat Better America

Garlic Mayonnaise

1/4 cup fat-free or reduced-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon finely chopped garlic

Burgers

1 lb ground turkey breast
1/4 cup quick-cooking oats
1 tablespoon reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small onion, finely chopped (1/4 cup)
1 egg white
4 whole wheat burger buns, split
4 lettuce leaves
4 tomato slices

1. Heat gas or charcoal grill. In small bowl, mix mayonnaise, lemon juice and garlic. Cover; refrigerate until serving time.
2. In large bowl, stir turkey, oats, soy sauce, seasoning blend, onion and egg white until well mixed. Shape mixture into 4 patties, about 3/4 inch thick.
3. Place patties on grill. Cook uncovered over medium heat about 15 minutes, turning once, until thermometer inserted in center of patty reads 165°F.
4. Spread 1 tablespoon mayonnaise on bottom of each bun. Place burgers over mayonnaise; top with lettuce, tomatoes and top of buns.

Very good! Didn't miss the hamburger at all. The wheat bun was very good. I think the bun makes all the difference. I toasted it. Lots of flavor. And, if you're not scared of tomatoes like I am, you can add a slice.

Family Favorite Meatloaf

WARNING: Must like meat!

Recipe: Taste of Home

1/3 cup egg substitute
1 can (6 ounces) tomato paste, divided
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish, divided
1/2 cup quick-cooking oats
1 envelope onion soup mix
1-1/2 teaspoons garlic powder
1 teaspoon steak seasoning
1 pound lean ground beef
1/2 pound lean ground turkey
1 teaspoon water
1/2 teaspoon sugar

In a large bowl, combine the egg substitute, 1/2 cup tomato paste, mustard, 1 teaspoon horseradish, oats, soup mix, garlic powder and steak seasoning. Crumble beef and turkey over mixture and mix well.

Shape into a loaf and place in an 11-in. x 7-in. baking dish coated with cooking spray. Combine the water, sugar, remaining tomato paste and remaining horseradish; spread over meat loaf.

Bake, uncovered, at 350° for 45-55 minutes or until a meat thermometer reads 165°. Drain if necessary. Yield: 6 servings.

This is half the recipe and it made tons. Pretty good for meatloaf. I liked the flavors and the oatmeal. Not lacking in flavor. I used extra-extra lean ground beef, so it was slightly dry. I will make it again. Don't know which steak seasoning they're referring to, so I just used a Nature's Seasoning blend.

Raspberry Chicken Salad

Recipe: Eat Better America

Dressing
1 cup Fat Free plain yogurt
1/2 cup fresh raspberries
1 tablespoon raspberry or red wine vinegar
2 teaspoons sugar

Salad
6 cups bite-size pieces mixed salad greens
2 cups cut-up cooked chicken breast
1/3 cup thinly sliced celery
1 cup fresh raspberries
Freshly ground pepper, if desired

1. In blender, place all dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
2. In large bowl, toss salad greens, chicken, celery and 1 cup raspberries. Serve with dressing and pepper.

Really good. The dressing tastes great and is easy to make. Recipes with raspberries always get my attention!

Balsamic Marinated Chicken

Recipe: All Recipes

3/4 cup balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves

1. Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
3. Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.

It had good flavor, but it was a little dry. I'll probably make it again and marinate it longer and cook it less. Mike's not into white chicken, so he didn't think it was anything special. I cut up the extra and used it in salads.

Green Smoothie Girl recipes

I made the chocolate beet cake, and I wanted to warn everybody. It was gross. Trayton ate it, but everyone else thought it was disgusting.

Edited to say that I just tried it again wondering if it would taste better cool, and it did taste a little better. I ate it without frosting, though, because I thought it was disgusting too.

I made the peanut butter cookies too, and they were good. I substituted real sugar for 3/4 c of the sucanat (1/4 c sucanat and 3/4 c sugar).

Swiss Oats & Fruit

Recipe: Zonya's Health Bites (Serves 4)
Night Before:
Stir together in large bowl and allow to soak in refrigerator, covered overnight. (Has to soak for at least 4 hours)
1 1/2 cups oats (quick oats or old-fashioned oats)
1 1/4 cups skim milk or soy milk
2 TBSP honey
1/2 tsp. ground cinnamon

In the morning:
Add and gently mix together.
3 cups any fruit (banana, kiwi, apple, strawberry, blueberry, raspberry, cherries, peaches, etc.)
1/4 cup chopped walnuts, pecans or almonds (I omitted these for Mike)

Serve with an english muffin on the side if desired.

OK, I'd admitting this right now. I don't like oatmeal, but I thought what the heck, I might as well give it a try. Well, it tasted like oatmeal! The fruit made it bearable and I ate an entire bowl. Without the fruit, I don't think I would have been able to finish it. Mike liked it. Said it tasted just like any other oatmeal. He heated his up in the microwave though. He said, "Why would I want to eat cold oatmeal?" And then he added milk and more sugar. I think I'll try this once a week and try to acclimate my system to eating more oatmeal.

Easy Rum Cake

Recipe: McCormick

1 pkg (18 ¼ oz) yellow cake mix
1 pkg (3 ½ oz) instant vanilla pudding mix
4 eggs
1 cups water
1/2 cup (1 stick) butter, softened
2 TBSP imitation Rum Extract
1 cup chopped pecans (had to leave these out for Mike)
Butter Rum Glaze (recipe follows)

Beat all ingredients, except pecans and Glaze, in large bowl with mixer on low just to moisten. Beat on medium 4 minutes. Grease and flour 12 cup Bundt pan. Sprinkle nuts in bottom of pan. Pour batter into pan.

Bake at 325 degrees for 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.

Meanwhile, prepare Glaze. Invert cake onto serving plate. Pierce cake with fork. Spoon warm glaze over warm cake. Cool. Makes 16 servings.

Butter Rum Glaze:
Mix ½ cup sugar, ¼ cup butter and 2 TBSP water in saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in ½ tsp. imitation Rum Extract.

Very good! There is this restaurant that serves ice cream with rum sauce and Mike can't get enough of it, so I thought I'd try this cake for him. He loved it! I actually liked it too. Very, very moist. Simple to make. Will make again.

This is what happens when you overfill your bundt pan and it overflows in the oven and your house is full of smoke so you have to take the cake out early to prevent a fire and let the oven cool down and clean it and then finish baking the cake for the last 20 mins.

It still turned out! At least the top still looks good.