Posted for Low-Fat Tuesday

Don’t omit the grated carrot it’s the secret ingredient for a moist burger! plan ahead the burgers must be refrigerated for 8-24 hours before grilling

Nutritional facts for 1 burger: Calories 228/ Fat 11 grams (saturated fat 3.1 grams) Cholesterol 142 mg/ Sodium 271 mg/ Carbohydrate 7.8 grams

Yield 8 burgers

INGREDIENTS:

2 pounds ground turkey (preferably a mixture of white and dark meat)

1 teaspoon crushed chili flakes, or to taste (can omit if desired, we like extra spicy so I add in  about 1-1/2 tablespoons or you can use Tabasco sauce to taste)

1/2 cup finely shredded carrot (do not squeeze out any moisture in the carrots!)

2 green onions,  finely chopped (or use 1 small onion)

4 large garlic cloves, minced (or use 1-2 teaspoons garlic powder)

2 teaspoons seasoned salt (can reduce to 1-1/2 teaspoons)

1 teaspoon fresh ground black pepper (or to taste)

1/2 cup dry breadcrumbs (may need more)

2 eggs,  slightly beaten

1/3 to 1/2 cup hickory-flavor barbecue (can use more you may need to increase the breadcrumbs if increasing the BBQ sauce)

INSTRUCTIONS:—————————-

In a large bowl, mix together the ground turkey with all the ingredients; mix well to combine (if you find the mixture is too moist add in more of bread crumbs).

Shape into patties then place on a plate and cover with plastic wrap; chill for 8-24 hours to blend flavors (24 hours is even better!).

Place on the barbecue and grill until done (about 12-15 minutes) if made on a outdoor grill.

You will also find this recipe on Recipezazz.com

Test Kitchen Notes; this also works well using cooked turkey, make certain to remove as much moisture as possible from the cooked broccoli, for the best flavor and to avoid a watery sauce it is recommended to use fresh steamed broccoli

Servings 6-8

Ingredients:

1 (10-3/4 ounces)  cancondensed cream of chicken soup, undiluted

2/3 cup mayonnaise

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or adjust to heat level

2 teaspoons Worcestershire sauce

4 cups cubed cooked chicken (can use more)

3 cups chopped fresh steamed broccoli

1 small onion, finely chopped

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 cups shredded cheddar cheese

2 (12 ounce) tubes Pillsbury refrigerated buttermilk biscuits

2 large eggs, lightly beaten

1/2 cup sour cream

1 seasoned teaspoon salt (can use white salt)

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Using paper towels pat dry the broccoli to remove as much moisture as possible.

In a large bowl combine the soup, mayonnaise, garlic powder, cayenne and Worcestershire sauce.

Stir in the chicken, broccoli,  chopped onion and black pepper.

Transfer to baking dish, then sprinkle with cheddar cheese.

Cover with foil and bake at 375 degrees F for 20 minutes.

Separate biscuits; cut each in half then arrange cut side down over hot chicken mixture.

In a small bowl combine the eggs, sour cream and seasoned salt; pour over biscuits.

Bake uncovered 20-22 minutes longer or until golden brown.

Taken from my “Favorites” folder!….

Taste Tester Notes; adding in some fresh sauteed sliced mushrooms is a great addition

Servings 6

INGREDIENTS:

1 (8.8 ounces) package ready-to-serve long grain and wild rice (such as Uncle Ben’s Long Grain And Wild Rice)

1 (16 ounces) package frozen French-style green beans, thawed

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 (8 ounce) can sliced water chestnuts, drained

1 small cup chopped onion(about 1/3 to 1/2 cup)

1 (4 ounce) jar sliced pimientos, drained

1/2 cup mayonnaise

1/2 teaspoon garlic powder (garlic lovers can increase up to 1-1/2 teaspoons)

1 teaspoon fresh ground black pepper, or to taste

1/2 cup milk or light cream

3 cups cubed cooked chicken

salt, optional and to taste

1/3  cup slivered almonds

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking pan.

Using paper towels pat all the thawed green beans dry to remove as much excess moisture as possible.

Heat rice according to package directions.

Meanwhile in a saucepan combine the green beans with condensed soup, water chestnuts, onion, pimientos, mayonnaise, garlic powder, black pepper and milk; bring to a boil.

Reduce heat; cover and simmer for 5-7 minutes stirring constantly.

Stir in chicken and wild rice; cook 3-4 minutes longer or until chicken is heated through.

Season with salt to taste.

Transfer/spread the mixture into baking pan.

Sprinkle the almonds over top (can use more).

Cover with foil and bake 40-45 minutes.

These are enjoyed often, you can use smoked deli turkey or fresh cooked thinly sliced turkey the smoked will definately increase the flavor…

The amounts listed are only a guideline all amounts may be adjusted to taste

Servings 2

Ingredients:

4 large slices rye or dark pumpernickle bread

Thousand Island dressing

6 to 8 ounces smoked sliced deli turkey

1/3 to 1/2 cup sauerkraut, rinsed under cold water and hand-squeezed dry

fresh ground black pepper, to taste

2 slices Swiss cheese

soft butter

Instructions:—————————————–

Spread 2 slices of bread with Thousand Island salad dressing (use a as much aas you like).

Layer with sliced turkey and saurkraut.

Sprinkle black pepper over the saurkraut, then top with sliced cheese.

Butter the outsides of the bread slices with soft butter.

In a large skillet toast the sandwiches for about 3-4 minutes on each side or until lightly browned and the heated through (you may add in butter to the skillet if desired to help brown the bread).

You will also find this recipe on www.recipezazz.com

Servings 6

INGREDIENTS:

1 recipe for  Kitten’s dumplings

1/2 cup butter

1 small onion, finely chopped

1 large celery rib, finely diced

3 large garlic cloves, minced

1/4 teaspoon cayenne pepper, or adjust to taste

2 green onions, chopped

1/3 cup all-purpose flour

4 cups light cream (or use half milk and light cream)

4 cups cooked chopped chicken (can use more or less)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1/4 cup fresh lemon juice

1 tablespoons grated lemon zest

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste (can use white salt)

freshly grated Parmesan cheese, optional

INSTRUCTIONS:———————————————–

In a Dutch oven melt butter over medium heat.

Add in onion and celery until softened (about 3 minutes).

Add in garlic, cayenne pepper and green onions; cook stirring 1 minute.

Stir in flour for 1 minute.

Slowly add in light cream stirring constantly until bubbly and thickened.

Stir in condensed chicken soup, lemon juice and zest, salt and black pepper; bring to a simmer.

Reduce heat to low and simmer partially covered 25-30 minutes.

Meanwhile prepare the dumplings according to instructions then separate into 6 even sections and place onto a plate.

After 30 minutes of cooking  drop the dumplings into the simmering sauce and cover with a lid and simmer for about 15-20 minutes (make certain that the sauce is at a simmer while adding in the dumplings).

Sprinkle the top with Parmesan cheese and serve from the pot.

Taken from my “Favorites” folder!…

Notes from our test kitchen; cooked turkey will work well in place of the chicken, steamed green beans may be replaced for the broccoli and 1 tablespoon curry powder may be replaced for the garlic powder…

This casserole may be assembled (omitting the French-fried onions) covered and refrigerate until ready to bake, sprinkle with onions just before baking

Servings 8

Ingredients:

3 to 4 cups cooked cubed chicken

1 large head fresh broccoli (lightly steamed then chopped)

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste (can use white salt)

2 (10.75 ounce) can condensed cream of chicken soup, undiluted

2-1/2 cups shredded cheddar cheese, divided

1 (6 ounce) can French fried dried onions (such as Durkee)

Instructions:———————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Spread the cubed cooked chicken into the bottom of the baking dish, then sprinkle the broccoli over the chicken.

In a bowl combine the mayonnaise with garlic powder, cayenne, salt, pepper,  and both cans of soup; mix vigorously until smooth and well combined, then mix in 1 cup shredded cheddar cheese.

Pour over the broccoli and chicken.

Top with remaining 1-1/2 cups shredded cheddar cheese, then sprinkle the French-fried onions over the top.

Bake for about 30-35 minutes or until hot and bubbly.