THAI TURKEY BURGER

Thai Turkey Burgers

Prep Time: 20 mins

Cook Time: 14 mins

Total Time: 34 mins

Ingredients

• 1/4 cup(s) refrigerated or frozen egg product, thawed, or 1 egg, beaten
• 1/4 cup(s) bread crumbs, fine, dry*you could use crushed pork rinds here, for more protein, less carbs, adjust nutritional values accordingly
• 1 teaspoon Thai seasoning
• 1 pounds turkey, ground
• 6 hamburger buns, whole-grain (cocktail-size)
• 3/4 cup(s) basil, fresh
• 2 tablespoon peanut dipping sauce
• 1 medium mango(es), pitted, peeled and sliced

Preparation

1. In a medium bowl, combine egg product or egg, bread crumbs, and Thai seasoning or curry powder. Add ground turkey breast; mix well. Shape into six 3/4-inch-thick patties.

2. Place patties on the greased rack of an uncovered grill directly over medium goals. Grill for 14 to 18 minutes or until done (165°F),* turning once.

3. To serve burgers, top bottom half of each bun with some of the basil. Add patties. Spoon peanut dipping sauce over patties; add mango slices and bun tops.

Nutritional Info (Per serving):

Calories: 213, 

Saturated Fat: 1g, 

Sodium: 438mg, 

Dietary Fiber: 2g, 

Total Fat: 4g, 

Carbs: 23g, 

Cholesterol: 30mg, 

Protein: 22g

Exchanges: 

Fruit: 0.5, 

Starch: 1, 

Lean Meat: 3

Carb Choices: 1.5

PUMPKIN THAI CURRY SOUP

Pumpkin Thai Curry Soup

Quite possibly one of the most delicious soups I have ever tasted. The light curry spice and flavor of roasted peanut is the perfect complement to the silky smooth pumpkin. It is simple enough to make for a quick fall supper when served with a smoked turkey & vegetable wrap. This soup would make a superb first course for Thanksgiving dinner – no one would ever know that it doesn’t contain cream.

1 tablespoon butter
1 medium onion, diced
3 garlic cloves, sliced
One, 15-ounce can Libby’s 100% Pure Pumpkin
½ cup peanut butter – I use unsweetened
3 cups chicken broth
2 teaspoons curry powder – don’t use the dusty old stuff, please buy fresh!
Sea salt and freshly ground black pepper

Melt the butter in a large saucepan over medium high heat. Sauté the onion and garlic 3 to 5 minutes, until softened. Stir in the pumpkin, peanut butter, broth, curry powder, and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes. Puree the soup in a blender, making sure to vent the lid while pulsing to release the steam from the container. Pour the soup back into the pan and heat before serving. Add salt and pepper to taste.

Serves 6
Calories 195,
fat 3 g,
carbs 21 g,

protein 3 g

THAI ORANGE BEEF SALAD

Thai Orange Beef Salad


Warm steak, snow peas, water chestnuts, and mandarin oranges topped with an orange-ginger dressing. 

Preparation time: 10 minutes
Cooking time: 3 minutes


Ingredients

8 oz top sirloin steak , sliced thin
1 cooking spray
1 3/4 cup snow peas , halved
5 cup romaine lettuce , washed, dried, and torn into bite size pieces (well packed)
1 medium cucumber , chopped
3/4 cup red onion, sliced , very thin
6 oz sliced water chestnuts (3/4 cup)
3/4 cup mandarin oranges, canned, with juice, drained
1 medium red bell peppers , sliced
1 1/2 tbsp frozen orange juice concentrate , thawed
1 tbsp rice vinegar
2 tbsp soy sauce
2 tsp vegetable oil
2 tsp sesame oil
1 tsp minced garlic
3/4 tsp fresh ginger root , minced
1/2 tsp grated orange peel

Directions 1 Coat large skillet with cooking spray.
2 Cook beef until just done in center, about 90 seconds.
3 Drain liquid and add steak to large salad bowl.
4 In small saucepan, boil 2 cups of water. Add snow peas cook for 1 minute. Drain, rinse under cold water, and drain again; add to salad bowl with steak.
5 Add lettuce, cucumber, red onion, water chestnuts, mandarin oranges, and red bell pepper to salad bowl. Toss well.
6 In small bowl, whisk orange juice concentrate, rice vinegar, soy sauce, vegetable oil, sesame oil, garlic, ginger, and orange zest.
7 Drizzle dressing over salad. Toss well and serve.

Nutrition Facts
Makes 6 servings
Serving Size: 1 serving
Amount Per Serving
Calories	179.7
Total Carbs	15.1 g
Dietary Fiber	2.9 g
Sugars	8.5 g
Total Fat	8.3 g
Saturated Fat	2.4 g
Unsaturated Fat	5.9 g
Potassium	487.8 mg
Protein	11.8 g
Sodium	469 mg
Dietary Exchanges 1 Fat, 1/4 Fruit, 1 1/4 Meat, 1 1/4 Vegetable