Food Blogga: Three healthy recipes.

cyko21 · January 2011

Food Blogga is doing posts on how to keep your new years resolution. See below. The turkey burgers look awesome!

http://foodblogga.blogspot.com/2011/01/how-to-keep-your-new-years-resolution_20.html

Healthy Apple and Sage Turkey Burgers
Makes 6 burgersPrintable recipe.
Burgers:1 1/2 pounds ground fat-free or 95% fat free turkey1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1/4 cup rolled oats, or as much as needed2 sage leaves, finely chopped, about 2 teaspoons1 teaspoon olive oil1 shallot, finely diced, about 3 tablespoons
1/2 medium apple of your choice, finely chopped, about 1/3 cup1 celery stalk, finely chopped, about 1/3 cup6 rolls of your choice, such as whole wheat or multi-grain
Optional Toppings: For each burger add:1 slice reduced fat Swiss cheese1 teaspoon reduced fat or soy mayo1 teaspoon spicy mustard2-3 lettuce leaves A few carrot sticks for good crunch
1. Place turkey in a large bowl and season with salt and pepper. Add oats and chopped sage and mix well.

2. In a large skillet over medium high heat, warm 1 teaspoon olive oil. Add shallot, apple, and celery, and saute 3 minutes until just softened. Add to the turkey mixture and mix until well combined. Using your hands, form 6 equal sized patties.
3. Cooking methods: Grill: To grill burgers, lightly oil grill racks and preheat to medium-high. Cook burgers 3-4 minutes without touching. Flip once and cook an additional 3-4 minutes until evenly charred and cooked through. Stovetop: In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Avoiding overcrowding the burgers. Cook burgers for 4-5 minutes without touching. Flip once and cook an additional 3-4 minutes until evenly browned and cooked through.

Oven: Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil for easy clean-up.

Skinny Mexican Breakfast Scramble
Makes 1 serving
Printable recipe.

1 teaspoon olive oil
1 scallion, finely chopped
1/2 small red bell pepper, diced
1 whole egg plus 2 egg whites
2 tablespoons of your favorite salsa
2-3 tablespoons of pinto, red, or black beans
2 teaspoons reduced fat Cheddar, Monterey Jack, or mozzarella cheese
A sprinkling of chopped fresh cilantro, optional
A few dashes of hot sauce, optional

1. In a small skillet over medium heat, warm olive oil. Add scallions and pepper and saute 3 minutes, or until softened. In a small bowl whisk egg and whites and pour into skillet. Using a spatula or wooden spoon, gently move the eggs from side to side as they cook. When they are nearly done, add the salsa, beans, and cheese and stir well. Cook until eggs are no longer runny yet still soft. Sprinkle with cilantro and a couple of dashes of hot sauce, if using.

I like to serve fresh fruit, such as 1 kiwi and 1 small orange (both vitamin C powerhouses), alongside my Skinny Mexican Breakfast Scramble.

Roasted Yellow Bell Pepper and Thyme Soup

Makes 4 servings

Printable recipe.

If you decide to use bottled roasted peppers, then you'll need about 4 cups worth.

3 tablespoons olive oil, divided

1 yellow onion, diced (about 1 cup)

2 carrots, diced (about 3/4 cup)

3 celery stalks, diced (about 1 cup)

6 large yellow peppers

1 tablespoon sherry vinegar

32 ounces (4 cups) low-sodium vegetable broth

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 tablespoon fresh thyme

1. Pre-heat oven broiler. Line one large or two small rimmed baking sheets with aluminum foil. Slice peppers in half. Clean out the seeds. Place cut-side down on prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place directly under broiler for 25-30 minutes until peppers are covered with black blisters. Remove from oven and wrap tightly in aluminum foil, or place inside of a paper bag and close tightly. Place inside of a bowl to catch any juices that might spill out. Let sit for 10-15 minutes. The steam will help the skins peel off more easily. Remove one pepper at a time. Using a paper towel, rub the skins off and discard. If you have trouble removing the skins, then steam the peppers a bit longer. Chop peppers.

2. In a large, deep pot over medium-high, warm remaining 1 tablespoon olive oil. Saute onions, carrots, and celery for 5-7 minutes until lightly browned. Add roasted peppers and sherry vinegar and stir. Add vegetable broth, salt, and pepper, and cook 8-10 minutes. Remove from heat, and stir in thyme. Allow to cool completely before pureeing.

3. Puree the soup in batches in a blender until smooth, or if you prefer, a little chunky. Taste it. Season with salt and pepper to taste. Return soup to pot and heat on stove top for 7-10 minutes before serving. Garnish with fresh thyme, if desired.

ditribal · January 2011

Holy crap those recipes look amazing!!

Jill070707 · January 2011

Thanks, Erin! I love her blog. I always notice her references to growing up in RI.

Food Blogga: Three healthy recipes.

Re: Food Blogga: Three healthy recipes.

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