Turkey Spinach Burgers

Posted on February 17, 2008. Filed under: Healthy Recipes, Turkey Recipes | Tags: , , , , , , |

Serving Size: 2

1 cup fresh spinach leaves, chopped

8 oz. ground turkey

1 tbsp minced parsley

1/2 tsp poultry seasoning

1/2 tsp salt

2 extra large English muffins or burger buns

Condiments to taste such as mayonnaise, mustard, lettuce, tomato

Preheat GT Xpress and spray with non-stick cooking spray.  Place spinach, turkey and seasoning into a bowl and mix with hands until well blended, adding a little olive oil if needed.  Form into 2 patties to fit wells.  Place burgers in wells, pressing if needed to take shape of well, and close cover.  Cook for 7 to 10 minutes until burgers are cooked through and no pink in the center.  If using English muffins, toast in toaster until brown.  To serve, split each burger in half and open to form a circle, place in buns, add desired condiments and serve.

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Spinach Pickups

Posted on February 16, 2008. Filed under: Veggie Recipes | Tags: , , , , , , |

Serving Size: 2

5 oz. frozen spinach (about half a package)

1 egg, beaten

1/2 cup sour cream

2 tbsp minced onion

1/4 cup grated Parmesan cheese

1 1/2 tbsp flour

1 1/2 tsp butter

1/4 tsp salt

1/4 tsp pepper

Cook spinach according to package directions and drain well, squeezing out excess moisture.  Combine all ingredients in a bowl and mix well.  Preheat GT Xpress and spray with non-stick cooking spray.  Divide spinach mixture into well.  Close cover and cook 10 minutes or until firm.  Can be served hot as a side dish or cooled and cut into small wedges and served as an appetizer.

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Spinach Stuffed Lemon Herb Chicken

Posted on January 30, 2008. Filed under: Chicken Recipes, Healthy Recipes | Tags: , , , , , , , |

Serving Size: 2

2   4-5oz. boneless, skinless chicken breasts

1/4 cup lemon juice

2 packets of Splenda® (personally, I hate Splenda and all that it stands for and I prefer a little bit of brown sugar as needed for taste, but you do what you want… you’re not feeding me)

1 tbsp olive oil

1 tsp dried parsley flakes

1 tsp snapped chives or 1/2 tsp dried chives

fresh spinach leaves (as many as you’d like to stuff in the chicken breast, I like a lot of spinach)

Place all ingredients except chicken and spinach in a plastic bag.  Cut a pocket in the thick side of the chicken, place in bag with the marinade.  Seal bag and squeeze to coat chicken.  Marinate for 30 minutes.  Preheat GT Xpress and spray with no-stick cooking spray.  Remove chicken from marinade, stuff pocket with spinach leaves and place in wells.   Close cover and bake 15 minutes or until chicken is done.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.

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