Turkey Burgers with Avocado Mayonnaise

• 1/2 pound lean ground turkey
• 2 Tbsp dry bread crumbs
• 1/2 tsp chili powder
• 1/4 tsp garlic salt
• 2 Tbsp mayonnaise
• 1/2 avocado, peeled, pitted, and cut up
• 1 tsp lemon juice
• 1/8 tsp garlic powder
• 2 whole grain burger buns, split
• 2 slices tomato

1. In medium bowl, combine ground turkey, bread crumbs, chili powder and garlic salt; mix well. Shape mixture into two 4-inch patties.
2. Place patties in medium skillet and cook until no longer pink in the center, turning once.
3. Meanwhile, in blender container, combine mayonnaise, avocado, lemon juice and garlic powder. Cover; blend until smooth.
4. Spread bottom halves of buns with mayonnaise mixture. Top with turkey patties and tomato slices. Cover with top halves of buns.

Robyn's notes: the recipe instructed for these to be grilled, but the grill isn't ready yet, and I didn't want to broil them for fear of making them too dry (if broiling is preferred, these are the instructions: To broil turkey patties, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.). I used safflower mayonnaise and the heels from a loaf of whole wheat bread (why buy a whole package of buns?).

Chewy Granola Bar

• 1 C maple syrup or honey
• 2/3 C chunky natural peanut butter
• 2 2/3 C rolled oats
• 1 C whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 C wheat germ
• 2 C mix-ins in any combination of the following: sweetened flaked coconut, raisins, chocolate or carob chips, unsalted nuts, any finely chopped dried fruit such as dates, apricots, apples, etc.

Example:

• 1/2 C raisins or dried apple
• 1/4 C wheat bran
• 1/2 C walnuts (for omega-3's)
• 4 scoops soy protein powder (between 1/4 and 1/2 C)

(These would add up to the 2 C total)

1. Mix syrup (or honey) and peanut butter until well blended. Stir in oats, flour, wheat germ, spices, and mix-ins. If mixture seems too dry, add water 1 tsp at a time. If it is too sticky, add oats 1 tsp at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers.
2. Press into a 9x13 inch pan lightly greased. Bake at 350°F until barely browned (approx 12 minutes). Do not overbake! Cut while warm into desired sized bars.
3. When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap then store in a zip bag or air tight container.

Makes about 2 dozen bars.

1 serving contains: Carbs: 37 grams; Protein: 12 grams; Fat: 7 grams; Fiber: 5 grams

Pecan Chicken w/ Creamy Honey-Mustard Sauce

Chicken

• 2 boneless skinless chicken breast halves
• 2 Tbsp flour
• 1/3 C purchased honey mustard salad dressing
• 1/2 C finely chopped pecans
• 2 Tbsp butter

Sauce

• 2 Tbsp purchased honey mustard salad dressing
• 1/3 C sour cream
• 1 tsp sliced green onions

1. Pound each chicken breast half to a thickness of approximately 1/4 inch.
2. Place flour, 1/3 C dressing, and pecans in 3 separate small flat dishes. Coat each chicken breast half with flour. Dip in dressing to coat well. Dip in pecans, coating both sides.
3. Melt butter in medium nonstick skillet over medium-low heat. Add chicken; cook 4 to 6 minutes or until chicken is fork-tender and juices run clear, turning once. Remove chicken from skillet; place on serving platter. Cover to keep warm.
4. To drippings in skillet, add 2 Tbsp dressing and sour cream; cook and stir until mixture boils and thickens. Pour over chicken. Sprinkle with onions.

Robyn's notes: I felt that there wasn't enough dressing or pecans for both chicken breast halves, and since I can't eat pecans, I made a different breaded chicken dish for myself and only gave this to him. He said it was one of the best chicken dishes he had ever had.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Turkey Chow Mein

• 1/2 pound ground turkey
• 7oz beef broth
• 1 Tbsp soy sauce
• 1/2 tsp ginger
• 3/4 C sliced celery
• 1 (8oz) can bean sprouts, drained
• 1 (4oz) can sliced water chestnuts, drained
• 1 (4oz) can mushroom stems and pieces, drained
• 1 Tbsp cornstarch
• 1 1/2 Tbsp water
• 2 C chow mein noodles

1. Brown turkey in large skillet over medium heat until thoroughly cooked, stirring frequently. Drain.
2. Add broth, soy sauce, ginger, celery, bean sprouts, water chestnuts and mushrooms; mix well. Cover; simmer 15 minutes, stirring occasionally.
3. Meanwhile, in small bowl, combine cornstarch and water; blend until smooth.
4. Stir cornstarch mixture into turkey mixture. Cook until mixture boils and thickens. Serve over chow mein noodles. If desired, serve with additional soy sauce.


Robyn's notes: had to be careful not to make the turkey dry. But was an easy recipe.