Looking for a good turkey burger recipe? One that wasn’t dried out! This is it! And the yogurt spread – it was to die for! Although my family wasn’t real thrilled about eating turkey in place of beef, I thought they were delicious and my kids did too. A definite plus is they’re healthier and lower in fat than regular ole hamburgers, not to mention that good ole shot of veggies tossed in there too. I do have to admit, my favorite part of this recipe was the yogurt spread!
The original recipe you can find here SkinnyMs.
Turkey Veggie Burgers
1 lb. lean ground turkey
1 c. grated carrot
1/2 c. finely chopped yellow pepper
1/2 c. finely chopped onion
2 cloves minced garlic or 1 T. minced garlic
1/2 t. black pepper
salt to taste
Combine all ingredients, patty out burgers and cook until done. (In the photo above, I put on a slice of low fat colby jack cheese – because one can never have too much cheese!)
Goat Cheese Yogurt Spread
3 T. soft goat cheese
1 T. fat free plain Greek yogurt
1 T. finely diced green onion
1 T. chopped parsley
1/4 t. black pepper
salt to taste
Combine all ingredients. Cover and refrigerate until use.
I liked this so well, I ate it for dinner and then again for lunch the next day!!
I’ve pretty much graduated from making waffles on a consistent basis or even posting here at all apparently. I’m trying to change the posting part at least.
I’m not sure how I fell of the wagon, other than summer happened. It started in May, planning for our summer vacation and finishing up the school year to moving now into the MIDDLE of July trying to get back to the swing of things. It’s beginning to smooth out, we’re finally falling into a regular summer schedule only to have school start in only 2 weeks!
When we were on vacation (and more on that in a later post), we went to Tybee Island, GA where we vacation every year. We went to the most popular restaurant on the island, the Sundae Cafe. The food was delicious. The better half ordered the Lobster Mac and Cheese, to which after he ate it, he looked at me and said (as he sometimes does), “you could do better.” I rarely back down from a cooking challenge. Sometimes, I’m successful, like with the Cheeseburger Mac and Cheese from Noodles and Co. and sometimes I’m not, like with the Prime Rib Pasta from O’Charley’s. Last night, I decided to take on the challenge and try to rival the Sundae Cafe’s Lobster Mac and Cheese.
I found a fairly popular recipe on the Internet and tried to tweak it to perfection. Needless to say, I thought it was pretty damn good. I didn’t eat enough of the restaurant’s to know if I rivaled it, but the better half said my version was good.
Lobster Mac ‘n Cheese adapted from How Sweet It Is
6 (4-5 oz.) thawed or fresh lobster tails
1 lb. pasta of your choice (I used Penne)
2 c. heavy cream
5 oz. cream cheese
1 1/2 c. shredded cheddar cheese
1 1/2 c. shredded gruyere cheese
1 1/4 c. shredded parmigiano-reggiano cheese
1/4 c. white wine
1 chopped shallot
3 minced garlic cloves
1 c. panko bread crumbs
2 T. butter
2 T. olive oil
Preheat oven to 350*. Cut up lobster tails into bite sized pieces and set aside. Cook pasta and set aside.
Add the 2 cups of heavy cream to a double boiler, once warm, stir in cream cheese. Add small amount of the shredded cheese to the double boiler, mixing with a whisk until fully melted. Repeat with all cheese. Be careful as to not overcook, cheese will turn grainy.*
Add olive oil and butter to pan on med-high heat. Add shallot and garlic. Add the lobster meat and saute it for 1-2 minutes or until it becomes opaque. Add 1/4 cup white wine to the pan, saute for another 1-2 minutes. Turn off heat and set aside.
In a baking dish, layer the pasta, then the lobster mix and then the cheese sauce until dish is filled. Sprinkle panko crumbs on top , bake for 30 minutes. Serve and enjoy!
*Tips for non-grainy cheese sauce: cook the flour and butter until light brown, use finely shredded cheese that you’ve shredded yourself using real cheese, melt with less heat, melt in small batches – not all at once, stir constantly until it’s melted.