Salsa Turkey Burgers with Avocado CremaMakes 4 burgers
1 lb. ground turkey (93% lean)
¾ cup your favorite salsa, divided use
½ teaspoon ground cumin
Kosher salt and black pepper
1/8 teaspoon cayenne pepper (optional)
1 ripe avocado, peeled
¼ cup fat free sour cream
1 ½ teaspoons fresh lime juice
2 tablespoons chopped cilantro
4 whole wheat hamburger buns, toasted
4 pieces butter lettuce
2 plum tomatoes, sliced
Mix the turkey, ½ cup salsa, cumin, ¾ teaspoon salt, ¼ teaspoon black pepper and cayenne pepper together in a large bowl. Form into 4 equal patties, making a slight indentation in the center of each patty so that they cook evenly. If patties are very loose, refrigerate for 10-15 minutes before cooking.
Heat a grill pan or large skillet over medium high heat and spray with nonstick cooking spray. Grill the patties about 5 minutes on each side until the meat is cooked through.
While the patties are grilling, mash the avocado, sour cream, lime juice and cilantro together in a bowl. Season the mixture with salt and pepper to taste.
Place a lettuce leaf on each bun bottom then top with a patty and a few slices of tomato. Top with a tablespoon of salsa. Spread some avocado crema on each bun top and close the burgers.
One serving:Calories 401; Fat 19g (Sat 3.9g); Protein 26.9g; Carb 33.7g; Fiber 7.1g
Oven Roasted Sweet Potato Wedges
Makes 4 servings
1 ½ lbs. sweet potatoes (about 2 large potatoes), scrubbed and cut into wedges
1 tablespoon olive oil
1 ½ teaspoons chili powder
½ teaspoon kosher salt
¼ teaspoon black pepper
Preheat oven to 425 degrees.
Toss the sweet potatoes, oil and spices together in a large bowl. Arrange the sweet potatoes on a baking sheet in a single layer. Bake in the oven for 15 minutes then flip them over and cook another 8-10 minutes until cooked through. Serve warm.
One serving:Calories 179; Fat 3.6g (Sat 0.5g); Protein 2.8g; Carb 34.8g; Fiber 5.4g