Teriyaki Turkey Burgers

This recipe was submitted by Amanda31H on July1st

These are a Jennifer Hudson WW recipe pick- and I'm making them tonight!  Love them.
Teriyaki Turkey Burgers
Ingredients

	1 1/4 pound(s) Turkey, ground, 93% lean/7% fat, raw
	1 Tbsp ginger root, fresh, finely chopped
	1 Tbsp minced garlic
	1 tsp sesame oil
	1/4 cup(s) teriyaki sauce
	1/4 cup(s) scallion(s), chopped
	2 Tbsp cilantro, fresh, finely chopped
	1 large egg white(s)
	2 spray(s) cooking spray
	8 medium scallion(s), root ends trimmed
	4 item(s) reduced-calorie hamburger roll(s)

Instructions

• Preheat a grill (or grill pan) to medium-high.
  
• In a large bowl, combine turkey, ginger, garlic, oil, teriyaki sauce, scallions, cilantro and egg white; mix until just combined. Make four burgers, about 3/4-inch-thick each.
  
• Offheat, coat both sides of burgers with cooking spray.
  
• Grill burgers, flipping once, until fully cooked, about 5 to 7 minutes per side. A few minutes before burgers are done, place whole scallions on center of grill and cook, turning once, until bright green and charred, about 2 minutes.
  
• Remove burgers and scallions to a plate; lightly toast rolls on grill. Serve each burger on a roll topped with 2 scallions. Yields 1 burger per serving.

Grilled Pizza

This recipe was submitted by atc282 on July1st


Every week, we have made it a tradition to make homemade pizzas (well, I don't make the dough homemade--I either buy Whole Foods whole wheat ready-made dough or store-bought Naan flatbread). We recently tried to make it more "gourmet" by doing it on the grill! Super easy and quick!
 Easy Grilled Flatread Pizzas
Ingredients:
Olive Oil
Salt & Pepper
1 pkg (of 2), store-bougth Naan flatbread (we used wheat)
Store-bought basil pesto (we used Classico brand)
1-2 cups part-skim ricotta cheese
Any summer veggies of choice: We used yellow squash, zucchini, onion, and eggplant, and red bell pepper
1 cup finely shredded mozerella cheese
Directions:
Heat grill. Brush olive oil over sliced veggies of choice and sprinkle to your liking salt and pepper (for added "kick" add a few dashes of crushed red pepper flakes).  Grill veggies (about 5-7 minutes on each side) until tender and cooked. Remove from grill and chop into smaller, bite size pieces.
In a bowl, mix together 1-2 cups of ricotta with 2-3 tbsp. basil pesto. Mix together thoroughly until a smooth paste.
Heat up Naan flatbreads on grill (about 1-2 min. each side). Remove from grill.
Assemble pizzas. Smear ricotta/pesto base generously on Naan. Scatter various chopped grilled veggies over base. Finish by sprinkling top of pizzas with mozerella cheese. Optional: Place back on grill (lid closed) for about 1 minute (until mozerella is melted). Remove and serve!!
You can easily add grilled meat of choice to these pizzas. I haven't served with any sides as they are filling (each Naan is like a "personal size pizza"). Enjoy!

Portobello Burgers

This recipe was submitted by zsvendsen on July 1st



Here's a recipe for portobello burgers (including link to my blog, but it's just duplicate info)

http://zandyring.wordpress.com/2011/07/01/the-secret-to-portobello-burgers/

You have to start with some good caps. Shriveled caps don’t work for me – they’re tough. I don’t mean fully dried ones, I mean ones that are old enough to shrivel. Skip those and go for some good, fresh, fleshy caps. The shriveled ones work better chopped up.

So get some good caps (one per burger), clean (use a damp paper towel – mushrooms absorb water so running them under the tap will make them bloat), pat dry, and put into a ziplock bag (or a container, whatever suits your fancy – just make sure it seals) with your marinade of choice. Good options include garlic/red wine vinegar, balsamic vinegar, teriaki sauce, even Worcestershire sauce. Choose something that you like.

If you need a recipe try this:
1/4 cup red wine vinegar (I use marsala in a pinch)
a tablespoon or two of crushed garlic
a few tablespoons of Worcestershire sauce (to taste)
a teaspoon of crushed red pepper (to taste, more if you really want some heat)
Mix up in the bag (or bowl – whatever), and then add the caps. Let them sit for 10 minutes on a side, then remove. If they marinate for too long they will get mushy.

Toss on the grill (start with the smooth side on top) and grill on each side for about 4 minutes. Put on a bun. If you’re making cheese burgers, top the portobello with cheese after your first flip and it’ll melt nicely (try Swiss!).  Serve with the regular lettuce, tomato, etc.

Grilled Onion Burgers

This recipe was submitted by AlishaMay on July 1st


I thought I would share a simple Onion Burger recipe, complete with my tips to minimize patty shrinkage :)
Makes 4 quarter pound hamburgers
1lb  90/10 ground beef (higher fat content contributes to shrinkage)
1 packet Beefy Onion Lipton Soup Mix
3-4 shakes from the Worcestershire bottle.
parchment paper or waxed paper
1. Mix ingredients until just incorporated and divide meet into 4 equal parts
2. Lay 4 squares of waxed paper onto a tray
3.  Make hamburger patties that are fairly flat and thin.  As they cook the meat will shrink to a bun size patty.  Lay the patty on the paper for easy transfer to the grill.  Once on the paper make a small indentation in the center of the patty
4. Transfer the patty to the grill using the paper and then peel it off of the top and discard the paper
5. Leave the burgers alone for about 5 minutes (depending on how how your grill is).  Resist the urge to squish them, or move them.  After 5 minutes flip
6. Again, resist the urge to squish the burger - you're just squeezing out the juicyness, not making it cook any quicker.  Allow to finish cooking to your desired doneness .
7. Enjoy!

Chicken Tortilla Soup

This recipe was submitted by SpinningJess on June 24th

Seems to be a soup theme!  Here's my favorite:  Chicken Tortilla Soup
3-4 boneless chicken breasts
3-4 cans chicken broth (or you can use bullion, whatever is easier)
1 can corn (drained)
1 can white hominy (drained)
1 large can diced tomatoes (do not drain)
2 jalepenos, diced
1 onion, diced
1 bell pepper (I usually use red/yellow/orange to get a good mix of color), diced
1/2 packet taco seasoning
I grill the chicken, usually season it with salt/pepper/garlic powder/onion powder.  Let it cool a bit and then chop into small pieces.  Combine everything else into crock pot and let cook for 6 hours or so.   Serve with tortilla chips/frito's and cheese on top.  Wonderful flavor, freezes well (for those of us having babies soon, it's great for a quick meal to pop in the microwave) and is pretty darn healthy!

Cheddar Veggie Soup

This recipe was submitted by Heather92708 on June 24th

I am seriously all about minimal preparation- this is a very easy meal to make.  It does make quite a bit, enough for leftovers the next day.

Cheddar Veggie Soup
 Ingredients
3 cups chicken broth
1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
1/2 cup chopped celery
1/2 cup chopped onion
2 cups Cheddar Cheese sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup (4 ounces) shredded cheddar cheese, optional

Directions
In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through.
Sprinkle with cheese if desired. Yield: 6 servings.

Summer Brie Pasta

This recipe was submitted by 123pcb on June 24th


Warning - NOT the healthiest of dishes, but unreal.

Summer Brie Pasta
I have no measurements for this, as it is all done by practice and taste, but I promise you will fall in love.
One wheel of brie cheese cut into cubed pieces about a quarter size
1 minced sweet vidalia onion - needs to be vidalia season (summer) because you want the onion to have more sweet than bitter.
1 -2 cups of cherry tomatoes, halved
2-3 cloves of minced garlic
1 tsp ground sea salt
TONS of basil. If you are buying it at the store, I use the whole package. If you are cutting it from your garden, it's about 10 large pieces.
Optional - Kalamata Olives
Your choice of great pasta - we find that fusili is the best because the brie melts into the nooks.
Dice the onion and garlic, place in a large bowl. Add the halved tomatoes and cubed brie cheese, add your fresh basil and ground sea salt (If you are using the olives, don't use as much salt). Cover the mixture in olive oil - I usually put enough olive oil to really, really coat everything. Wrap the bowl in saran wrap and let it marinate. I have marinated it anywhere from 30 minutes to 4 hours and it's always delicious.
Cook the pasta, drain, and then place pasta in the bowl with your marinated mix. Mix it together. Make sure to do this right away so the brie melts a little into the mixture. Really stir it to make sure there is brie spread throughout the pasta.
Add salt to taste.

Steak Salad

This recipe was submitted by Amanda21H on June24th

I feel bad for even calling this a "recipe" since it's so simple!  The dressing is really good, and DH will eat this happily for dinner even though it's salad.  I use olive oil on the steaks, and regular salt or grey salt as I don't always have fleur de sel.

Ingredients

• 4 (2-inch-thick) filets mignons, tied (10 ounces each)
• 2 tablespoons vegetable oil
• 2 tablespoons fine fleur de sel
• 2 tablespoons coarsely cracked black peppercorns
• 1/2 cup good olive oil
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces baby arugula
• 1 (4-ounce) chunk good Parmesan cheese

Directions

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.

Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

White Chicken Chili

This recipe was submitted by AlishaMay on June 24

This recipe is a favorite of mine and the recipe is often requested.  It's a simple delicious crockpot standby.

White Chicken Chili

1.5 pounds boneless skinless chicken breasts (if I want to make this quickly I'll pick up a roasted chicken from the deli and shred it)
2 (15oz) cans great northern beans (or any white beans you prefer)
1 (15oz) can corn
1 envelope taco seasonings
1 (4.5oz) can chopped green chilies
1 (10.75) can cream of chicken soup
1 (14oz) can chicken broth
1.  Place chicken in the crockpot and top with beans and corn
 2.  In a medium bowl, combine the remaining ingredients and pour over chicken
3.  Cover and cook on low 8-10 hours
4.  Shred chicken and stir the mixture to combine

Grilled Tuna Rolls

This recipe was submitted by ProwdMommy on June 18th

I made this on Thursday.  It is so easy and taste so good. 
http://www.foodnetwork.com/recipes/ina-garten/grilled-tuna-rolls-recipe/index.html

Ingredients

• Good olive oil
• 1 pound very fresh tuna steak, 1-inch thick
• Kosher salt and freshly ground black pepper
• 1 lime, zest grated
• 3 tablespoons freshly squeezed lime juice (2 limes)
• 1/2 teaspoon wasabi powder
• 1 teaspoon soy sauce
• 5 dashes hot sauce (recommended: Tabasco)
• 1 firm, ripe Hass avocado, medium-diced
• 1/4 red onion, chopped
• 1 tablespoon minced scallion, white and green parts
• 1 tablespoon toasted sesame seeds
• 9 hot dog rolls, grilled or toasted
• 1 bunch baby arugula, washed and spun dry

Directions

Heat a charcoal grill with hot coals. Brush the grill with oil.

Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.

(If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)

For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.

Vegetarian Chili

This recipe was submitted on June 10th by jamie217

 I got this off a blog a couple yrs ago, it's easy, healty and so good!  I usually double it!
Vegetarian Chili
serves 6-8
1 tbsp olive oil
1 medium onion, chopped
3 medium carrots, chopped
4 cloves garlic, diced
1 large yellow bell pepper, chopped
2 jalapeno peppers, seeds removed, diced
2 celery stalks, chopped
2 tbsp chili powder
28 oz can crushed tomatoes with basil*
14 oz can black beans*
14 oz can kidney beans*
1 cup corn kernels
1 tsp ground cumin
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
2 tsp kosher salt
1/2 cup bulgur wheat
1/4 cup balsamic vinegar
Heat oil in a large pot. Add onions, carrots and garlic; sauté until onions are translucent, about 5 minutes. Add yellow pepper, jalapenos, celery and chili powder; cook another 10 minutes. Add tomatoes, beans (with liquid), corn, salt and spices. Bring to a boil. Cover, lower heat, and simmer for 20 minutes. Stir in bulgur wheat. Cover and simmer at least 30 minutes (I usually let everything simmer for a couple of hours to let the flavors really develop, but it’s okay to take it off when the veggies and bulgur are soft), stirring occasionally to prevent sticking. Just as you’re taking the chili off the heat, stir in the balsamic vinegar.

Taco Soup

This recipe was submitted on June 10th by heather92708

I LOVE using my crockpot, so I try to use it 1-2x/wk for easy meals.
This recipe was found at crockpot365.blogspot.com

Taco Soup
 2 cans of kindey beans
2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes
--1 can tomatoes and chiles
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.

The Directions:
brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.
cover and cook on low for 8-10 hours or on high for 4-5.
I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Stir well, and serve with a handful of shredded cheese and a dollop of sour cream

Cuban Sloppy Joes

This recipe was submitted on June 10th by monkski

My absolute favorite thing is my adaptation of Rachael Ray's cuban sloppy joes. Her recipe took too long, so I shortened it up and I don't notice a difference in the taste. Plus, I don't know any measurements since I've made it so often....I just throw stuff in. So I will take a guess, but if you make this, just do a few taste tests here and there and decide if you need more of something.
 1 pound of ground turkey or beef
1 can of beans - I usually use black
1 can of diced tomatoes (including juice) - 16 oz
I small can of tomato sauce (8 oz)
diced onions
chopped green olives
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon lemon juice
2 tablespoons of McCormicks Grill seasoning (I use a palmful)
4-5 cloves of garlic - minced
shredded cheddar cheese
diced dill pickles

brown the meat and sautee the onions and garlic at the same time. dump all the other ingredients in (except the green olives) and cook till hot. You can let it simmer awhile if you need to thicken it up at all. throw in the diced olives near the end.
Sometimes I just put the meat over a salad, noodles or spaghetti squash and other times on a bun. Top with cheddar and pickles.