Brown Rice and Turkey Burgers

This recipe was so good and a good source of protein. It was less fatty because it had lean turkey instead of beef and I loved the brown rice in it. Obviously you can add other vegetables such as bell peppers into the meat but I chose scallions since I had some left over. At first I thought it wouldn't be enough, but one patty on a burger with that meat and rice filling is more than enough!! 

• 1 pound ground turkey meat
• 1/2 cup cooked brown rice, 
• 4 scallions/spring onions
• 1/2 cup shredded smoked cheese, such as Cheddar, Gouda or mozzarella
• 2 tablespoons smoky barbecue sauce, divided
• 1 tablespoon paprika, preferably sweet Hungarian
• 2 teaspoons Dijon mustard
• 1 teaspoon minced garlic
• 3/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon sweet pepper relish, or pickle relish (optional)
• 2 teaspoons prepared horseradish (I left that out of mine)
• 4 whole-wheat hamburger buns, toasted
• 4 slices tomato
• 4 thin slices sweet onion, such as Vidalia

PREPARATION

1. Preheat grill to medium.
2. Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.
3. Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.
4. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side.
5. Assemble the burgers on buns with the barbecue mayonnaise sauce, tomato and onion.

Nutritional Facts:

27.5g protein, 1,9g fat, 4,6% Iron, 8,8% Vitamin C and 6% Vitamin A 

251 calories per serving (serves 4 people)

To die for Risotto - Leek & Pancetta Risotto

This is my new favorite. I LOVE risotto but this is definitely a new discovery from Eating Well
http://www.eatingwell.com/recipes/leek_pancetta_risotto.html


Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.



Can be served as a side dish (8 servings they say) but I served it as a main dish.
Takes about 50 minutes to prepare with all the stirring.

INGREDIENTS

• 5 cups reduced-sodium chicken broth
• 4 ounces pancetta (see Note), cut into 1/4-inch cubes (about 1 cup)
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped leeks (whites & light green parts only), rinsed well
• 1 cup chopped shallots or onion
• 2 cloves garlic, minced
• 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
• 1/4 teaspoon salt
• 1 cup dry white wine
• 1 cup finely shredded Parmigiano-Reggiano cheese, divided
• Freshly ground pepper to taste

PREPARATION

1. Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Cook pancetta in a small nonstick pan over medium heat, stirring, until crispy, about 5 minutes. Drain on a paper-towel lined plate while you prepare the rest of the risotto.
3. Heat oil in a Dutch oven over medium-low heat. Add leeks, shallots (or onion) and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
4. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.
5. Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the crispy pancetta and the remaining 1/4 cup cheese.

TIPS & NOTES

• Note: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores.

NUTRITION

Per serving: 279 calories; 8 g fat ( 3 g sat , 4 g mono ); 12 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 10 g protein; 1 g fiber; 706 mg sodium; 268 mg potassium.