Smothered Turkey Burger Steaks and Gravy

Ingredients

• 2 containers of 93/7 ground turkey meat


• 1/2 container of mushrooms (whole = about 8-10 mushrooms)


• 1 large egg


• 1 small onion


• 1 can reduced fat or reduced sodium French Onion Soup


• 1 can of vegetable broth


• 1 can 98% fat free cream of mushroom soup


• 1/4 cup of whole wheat flour


• 2 teaspoons of Worcestershire sauce


• black pepper


• seasoning salt or reduced sodium salt


• optional: 2 teaspoons of minced garlic

Directions:

1. Diced half of the mushrooms and 1/3 of the onion and place them in a mixing bowl.


2. Wisk in Worcestershire sauce, egg, garlic, salt and pepper. Add the ground turkey and mix in the veggie-egg mixture, and form in to 8 patties.


3. Heat a large skillet over medium high heat, and cook the patties until they are browned and the meat is no longer pink in the center. About 8 minutes per side. Set the patties aside.


4. Slice the remaining onions and mushrooms and add them to the empty skillet. Let them brown for a couple of minutes and then wisk in cream of mushroom, french onion soup and vegetable broth until smooth.


5. Place patties back in to the mixture and spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors are blended, about 20 minutes.


6. If you like your sauce thicker then it is after the 20 minutes, add in the whole wheat flour until it reaches your desired thickness.

Hubby's Yum-O Meter
(scale of 1-10)
9

Nutritional Value per serving (1 patty with 2 Tablespoons of gravy):
Calories: 364
Fat: 16g
Carbs: 15g
Protein: 42g
Sodium: 899mg Fiber: 2g
Sugar: 2g

This is a SUPER easy recipe and is the combination of several that I pulled from. You can substitute and leave out as you wish. The nutritional values listed are for all of the ingredients listed at the top. Note that if you substitute or leave out an item, it will change the values. *I have NO idea why this posts is spacing so crazy, it is all lined correctly when you go in to edit it, but want post right. Ah well...

Turkey-Mushroom Burgers

Ingredients:

• 2 slices whole-wheat sandwich bread, crust removed, torn in to peices
• 8 ounces white mushrooms, wiped clean
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 pound lean ground turkey (the nutrient value will reflect 93/7)
• 1/4 egg substitute
• 3 tbsp chopped dill (I used dill seed (cut to 1.5 tbsp), because it was what I had)
• 1 1/2 tbsp whole grain mustard
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl.
2. Pulse mushrooms in the food processor until finely chopped. (Unless your like me and dont realize the setting is at purree!)
3. Spray large skillet with non-stick cooking spray and place over medium-high heat. Add onion, garlic and the mushrooms. Cook, stirring occasionally, until tender and liquid has evaporated. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
4. Preheat grill (or skillet in my case) to med-high heat.
5. Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well. With dampened hands, form the mixture into 8 patties (or 6 if you like them a little thicker).
6. Place on the grill or in the skillet and cook until no longer pick inside. Usually about 5-7 minutes per side.
7. Remove and place in bun with all the fixin's you desire! =)

Hubby’s Yum-O Meter:
(on a scale of 1-10)
10

Makes 8 Servings
Nutritional Value Per Serving (1 burger pattie)
Calories: 135
Fat: 5g
Sodium: 216mg
Carbs: 6g
Fiber: 1g
Sugar: 1g
Protein: 17g

I got the original recipe from here, but I made a few changes in order to make it a little more lo-cal. These were some of the BEST turkey burgers I have ever eaten! Hope you enjoy!!

Queen-of-the-Castle Sliders

Ingredients:

• 4 oz. raw extra-lean ground beef
• 2 slices light bread (40 - 45 calories each with at least 2g fiber per slice)
• 1/3 cup chopped onion
• 4 hamburger dill pickle chips
• 1/8 tsp. salt
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder
• 1/8 tsp. black pepper
• Optional condiments: ketchup and mustard

Directions:

1. Combine beef and seasonings in a small bowl, and knead mixture by hand until integrated.
2. Divide seasoned beef evenly into four balls. Flatten and form each ball into a square patty on a plate.
3. Using a knife, make four small slits on the top of each patty. Place in the freezer for 5 minutes.
4. Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Spread onion out on the pan.
5. Place the patties on top of the onion, slit-side down, and cover the pan. Cook for 3 - 4 minutes (no flipping necessary), or until cooked through. (I flipped mine.)
6. Meanwhile, cut each slice of bread into four squares, for a total of eight pieces. (If you like, slightly toast bread first.) Feel free to spread ketchup and/or mustard onto four pieces. Set aside.
7. Once patties are cooked through, scoop each one along with the onion beneath it onto one piece of bread.
8. Top each with a pickle chip and then another bread piece (or the other way around, if you want to be fancy!).
9. Let cool slightly, and then slide 'em into your mouth!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
9

Makes 1 Serving
Nutritional Value Per Serving (4 sliders, entire recipe)
Calories: 254
Fat: 5.5g
Sodium: 924mg
Carbs: 26g
Fiber: 6g
Sugar: 5.5g
Protein: 29g
POINTS® value 5*

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark

Turkey-Tastic Creamy Shirataki Bowls

Ingredients:

• 1 pound raw extra-lean ground turkey
• 2 packages of Tofu Shirataki Spaghetti Shaped noodle substitute (I just used Smart Taste Whole wheat pasta noodles)
• One 8-ounce can sliced water chestnuts, drained (optional, I skipped these)
• One 10.75 ounce can 98% fat-free cream of mushroom condensed soup
• 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
• 3 cups broccoli florets
• 1 cup fat-free chicken or vegetable broth
• 1 cup shredded carrots
• 6 tablespoons fat-free sour cream
• 1/2 cup chopped scallions
• 2 tablespoons dry onion soup/dip seasoning mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Directions:

1. Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
2. To prepare sauce, combine mushroom soup with 1/4 cup water, cheese wedge, and sour cream, stirring until mixed thoroughly. Set aside.
3. Place turkey in a large bowl. Sprinkle with seasoned salt, black pepper, and garlic powder. Mix well to distribute spices.
4. In a small dish, combine onion seasoning mix with 1/2 cup water. Stir thoroughly.
5. Spray a large pan with nonstick spray and bring to medium heat. Add seasoned turkey and the onion seasoning mixture. Cook until liquid has been mostly absorbed and turkey is fully browned, about 15 minutes. Then transfer turkey to another bowl.
6. Remove pan from heat and re-spray with nonstick spray. Over medium heat, add noodles, broccoli, broth, carrots and water chestnuts. Stir until entire dish is hot.
7. Return turkey to the pan. Continue cooking, stirring frequently, until vegetables have softened, 7 to 8 minutes. Add scallions and sauce and stir. Continue to cook for 1 additional minute, or until sauce is evenly distributed and hot.
8. Serve each portion in a bowl and top with a tablespoon of sour cream. YUMMY!

Hubby’s Yum-O Meter
(scale of 1-10)
10

Makes 6 servings
Nutrient Value per serving (1/6th of recipe)
Calories: 195
Fat: 3g
Sodium: 760mg
Carbs: 19.5g
Fiber: 4.75g
Sugar: 4.5g
Protein: 22.5g

3 WW points!!

As you can probably guess, this recipe originally came from the Hungry Girl 200 under 200 cookbook. And did you noticed T gave it a 10!! This is the first 'real' food recipe he has given a 10 to. The other two items he has given 10's are sweets, but this was SO yummy (and EASY)!

Cheeseburger Quesadillas

Ingredients:

• 1 large Low cab/High Fiber tortilla
• 1 meatless burger, thawed (I actually used ground turkey)
• 1 slice fat-free American cheese
• 1 tablespoon chopped onion
• 1 table spoon chopped pickles
• Optional ingredients: salt, black pepper, garlic powder
• Optional toppings: ketchup, mustard

Directions:

1. Preheat oven to 350 degrees
2. Cut burger into small bite-size pieces. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and burger pieces. Cook for 2-3 minutes, until onion is soft. Season mixture to taste with optional ingredients, if you like. (I was making more than one serving, so here I just brown my turkey and then added the onion)
3. Spray a medium-large baking sheet lightly with non-stick spray. Lay tortilla flat on the sheet and evenly top with cheese pieces. Bake in the oven for about 2 minutes, until cheese has melted slightly. Leave on oven.
4. Spread burger mixture over 1/2 of the tortilla. Top with pickles and fold tortilla in half, pressing down lightly with a spatula to seal.
5. Bake in the oven for another 3-5 minutes, until tortilla edges are slightly brown.
6. Remove from the oven and cut into triangles. Top or serve with ketchup or mustard, if you like.

Hubby’s Yum-O Meter
(on a scale of 1-10)
7.5

(I gave it a 9! T said it needed more seasoning. Note for next time.)

1 serving
Nutrient Value per serving (entire quesadilla)
Calories: 186
Fat: 3.5g
Sodium: 989mg
Carbs: 27g
Fiber: 16g
Sugars: 2.5g
Protein: 26g

3 WW points!

The original came from Hungry Girl 200 under 200. I LOVED these. T ate his with salsa ranch and I just had plan yellow mustard. I actually made enough for us to carry one for lunch the next day, and after he said it neede more seasoning, I LOADED his with red pepper, balck pepper, onion powder, garlic salt, and some italian seasonings and he said it was MUCH better.

Enchiladas

Ingredients:

• 1 lb. lean ground turkey
• 1 small onion, chopped
• 1 small can of olives, chopped
• 1 can of 98% fat free cream of mushroom soup
• 1 can of enchilada sauce
• 8 oz. of shredded cheddar cheese (I actually used Low fat Sh. Mozzarella)
• 6-8 whole wheat flour tortillas

Directions:

1. Preheat your oven to 350 degrees.
2. Brown the meat and then add chopped onions.
   
3. Add in olives and let it heat.
   
4. Add 3/4 cheese and let melt, then mix all together.
   
5. In a small bowl, mix enchilada sauce and cream of mushroom together. In a 9X13 dish spread 1/4 of the mixture on the bottom.
   
6. Fill tortillas with meat mixture and roll up. Lay in the dish.
7. Pour remaining meat and sauce mixtures on top of enchiladas.
   
8. Add remaining cheese to top of dish. (optional, I chose not to because it adds lots more caolries and is just as good without!)
9. Bake for 30-40 minutes.
   

Hubby’s Yum-O Meter
(on a scale of 1-10)
8.5

The original recipe came from Kelly's Recipes. You can serve this with black beans or re-fried beans, as I have, or even a side of brown rice.

Turkey Cheeseburgers

Ingredients:

• 1 package (about 1 1/4 pounds) ground turkey
• 1 medium-size zucchini, trimmed and grated (about 1 cup)
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 4 Multi-Grain sandwich buns or rolls
• Lettuce (optional)
• sliced tomato (optional)

Directions:

1. Heat broiler, arranging rack so that the burgers will be about 2 inches from heat.
2. In a large bowl, combine turkey, zucchini, cheese, salt, onion powder, basil and pepper. Mix well and form into four flat patties, each about 5 inches.


3. Place burgers on broiler pan and broil 6 minutes. Carefully flip burgers and continue to broil an additional 6 minutes, or until burgers register 165 degrees on an instant-read thermometer. (I actually broiled mine for 8 minutes on each side)

4. Toast buns/rolls, if desired. Stack buns/rolls with burgers, lettuce and sliced tomato. Serve warm.
   Hubby's Yum-O Meter
   (on a scale of 1-10)
   8.5

4 servings
Nutrient Analysis: per serving
Calories: 402
Fat: 17 g (9 g sat.)
Protein: 40 g
Carbohydrates: 25 g
Fiber: 6 g
Sodium: 803 mg
Cholesterol: 112 mg

*You can serve these with sweet-potato fries or pretzels (like shown in the pictures at top of post). The original recipe was found in February issue of The Family Circle magazine. I will say, I have never been a big fan of turkey burgers, but these were really good. They were super moist and tasted great!