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Cook time: 12 min
Servings: 2
Per serving:
One Leaner protein
3 condiments
2 vegetable servings
optional snack
Ingredients:
1 pound 99% lean ground turkey breast
1 packet Medifast crackers, crushed
1 teaspoon lemon zest
2 teaspoons fresh-squeezed lemon juice
1/2 teaspoon dried thyme
2 teaspoons extra-virgin olive oil
2 thin slices of sweet onion
1 cup red or yellow bell pepper, sliced
¼ teaspoon salt
¼ teaspoon pepper
5 sprays pan spray
Toppings:
2 1 ounce Slices of low fat cheese
1 cup Roma-type tomatoes, sliced
Directions:
In a large bowl, mix together the ground turkey, bread crumbs, lemon zest, lemon juice, and thyme. Form into two (2) patties Place on a plate, cover with plastic wrap, and refrigerate until ready to grill.
In a large frying pan with 2 teaspoons olive oil, sauté onion until almost caramelized. Add bell pepper and sauté till heated through and softened. Sprinkle with a little salt and pepper. Remove from heat and set aside.
Preheat barbecue grill; brush and oil the grates with 5 sprays pan spray. Grill turkey patties approximately 5 to 6 minutes on each side or until internal temperature reaches 165 degrees F. on your meat thermometer.
Rachael Ray recipe adapted
2 teaspoons extra-virgin olive oil
2 thin slices of sweet onion
1 cup red or yellow bell pepper, sliced
¼ teaspoon salt
¼ teaspoon pepper
5 sprays pan spray
Toppings:
2 1 ounce Slices of low fat cheese
1 cup Roma-type tomatoes, sliced
Directions:
In a large bowl, mix together the ground turkey, bread crumbs, lemon zest, lemon juice, and thyme. Form into two (2) patties Place on a plate, cover with plastic wrap, and refrigerate until ready to grill.
In a large frying pan with 2 teaspoons olive oil, sauté onion until almost caramelized. Add bell pepper and sauté till heated through and softened. Sprinkle with a little salt and pepper. Remove from heat and set aside.
Preheat barbecue grill; brush and oil the grates with 5 sprays pan spray. Grill turkey patties approximately 5 to 6 minutes on each side or until internal temperature reaches 165 degrees F. on your meat thermometer.
Rachael Ray recipe adapted
Source: yourdietdiva.com
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